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Amanda's inspirational journey began at Le Cordon Bleu Adelaide where she studied classical French pastry techniques. Designing cakes for her online business allowed her skills to evolve, and her signature style today includes avant-garde elements finished with a contemporary edge. “Building on a Le Cordon Bleu classical foundation, I established my online business Sugar Sugar Cakes as a way to explore my passion for the arts through cake,” she says.
After studying a Diplôme de Commis Pâtissier (SIT31016 Certificate III in Patisserie) at Le Cordon Bleu Adelaide, Amanda travelled Australia as a pastry chef, which "was a wonderful learning experience". A desire to set up her own business saw her return to Adelaide for a Bachelor of Business (International Restaurant Management), graduating in 2012.
Leaving Malaysia for a new life as an international student, Amanda immediately fell in love with Australia’s restaurant culture and relaxed way of life.
“Le Cordon Bleu holds a prominent place in the media in Malaysia, which is why I chose to study there. At high school I met Le Cordon Bleu representatives who inspired me to follow the culinary path.”
In 2013, Amanda worked from home, evolving her innovative style designing cakes for high-end clients. Suddenly, her online pâtisserie business was born, work flooded in for prestigious functions and events. She advises fellow students to follow their dreams. “Think big! Let your dream evolve and change as you grow.”
Today, Amanda's business provides online education to professional and hobbyist bakers via tutorials on a learning website and Youtube channel as the re-branded Sugar Sugar Cake School. Her expanded services include a support portal with blog articles, tutorials, recipes and business mentorship for anyone wanting to build a successful cake business from home. Her passion for creating a sustainable, profitable online business, while balancing a happy home life, is modelled by her own success.
CRICOS: 02380M/ RTO:4959
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