Candy describes Pâtisserie as a combination of chemistry and art that can be delicate and beautiful, she enjoys experimenting with recipes, substituting ingredients and comparing how each method and ingredients differ from one recipe to another. Her passion for creating beautiful pâtisserie lead to her decision to move from Indonesia to study at Le Cordon Bleu New Zealand and ultimately open her business Que Cake Class specialising in mirror glazing, chocolate work, gluten-free and vegan cakes.
Tell us about your culinary journey so far – study, internships and work?
"During my three years of study, I worked part-time in Wellington in a few restaurant establishments such as Logan Brown, Amora Hotel and Louis Sergeant Sweet Couture. After I graduated, I came back to my home country Indonesia and started my business Que Cakeclass, my business initially started as an online cake shop but after some time I started cake classes at my studio, this is when I found my passion for teaching. I now teach cake classes at my studio and other locations in Indonesia, Singapore and Malaysia."
Candy Mirror Glazing and a Mirror Glaze cake.
"Initially, my dream was to open a cake shop but now I have found my passion for teaching and developing recipes. I want to continue teaching and growing my business."
Find out more about the Bachelor of Culinary Arts & Business programme.
Find out more about Candy's Business Que Cake Class.
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