His cakes are superb. They eschew stereotypical wedding cake trends by focusing on and perfecting a unique style of architectural minimalism that turns its confections into towering works of art.
With prices ranging from S $ 800 to just north of S $ 3,000, each cake is made entirely by Pau Lin. And because she works alone, she can only produce a maximum of three cakes per week.
HELLO, PAU LIN. I LOVE THAT IN 2008 YOU WRITE ON YOUR BLOG, “TEO PAU LIN IS A FORMER FOOD EDITOR WHOSE TRUE AMBITION IS TO BECOME A WEDDING PASTRY. DURING THE MAKING OF HER CAKES AND WRITING THIS BLOG, SHE NEGLIGATES HER HUSBAND AND LEAVE THEIR CHILD IN LA BELLE-BELLE. SOME DAY ALL THE WEDDING CAKES IN SINGAPORE WILL BE BAKED BY HER. “FEEL YOU FULFILLED YOUR DREAM?
I completely forgot that I wrote that! But wow, it’s amazing that I bake wedding cakes for a living, and always neglect my husband a bit. I don’t mind that I don’t bake all the wedding cakes in Singapore – just three a week is killing me already.
WHAT INTERESTED YOU IN PASTRY?
My mom cooked a lot when I was growing up so it was always fun for me. I remember her sitting on the kitchen floor, beating egg whites with those old spiral whips. Her chiffon cakes were falling one after the other but she kept trying. There is this element of cracking a secret code that is so mysterious and rewarding to me. Then, of course, you can eat it afterwards. Best reward of all.