THE SWEET LIFE Deca­dent and de­lec­ta­ble, ev­ery bite you take of the tan­ta­liz­ingly sweet Baked in Chelsea cakes by Ma­rina Malek is other-worldly. By Sharmita Summugam.

Harper’s Bazaar (Malaysia) - - THE FASHION -

MOST CHER­ISHED SUG­ARY MEM­ORY Def­i­nitely those times when I was around seven years old, sit­ting on our kitchen floor, man­u­ally beat­ing but­ter and

sugar with a wooden spoon. It lit­er­ally took ages, but I re­mem­ber get­ting all ex­cited ev­ery time my mum al­lowed

me to as­sist her with bak­ing.

THINK PINK When I think of pink, I think of straw­berry short­cakes with whipped straw­berry frost­ing or a rasp­berry tri­fle.

BAKED IN CHELSEA It all pretty much hap­pened by it­self,

ac­tu­ally. I moved back to KL af­ter com­plet­ing my stud­ies in the UK and started an In­sta­gram ac­count, post­ing

im­ages of all my ran­dom bak­ing ses­sions. And then peo­ple started ask­ing if the cakes were avail­able for or­der. I was a lit­tle in­de­ci­sive

but one day, I took a leap and or­dered a few hun­dred cus­tomised boxes for my cakes. Be­fore I knew it, Baked in

Chelsea was up and run­ning.

LET THEM EAT CAKE Less is more when it comes to my style of bak­ing cakes. I am a sim­ple and straigh­for­ward per­son and that re­flects on

my cakes. I fo­cus on a few in­gre­di­ents, so ev­ery el­e­ment is in­tense. The over­all aes­thetic is rus­tic but at the same time, all dressed up with a fresh el­e­ment such as flow­ers or fruits.

Some peo­ple call them “naked cakes.” UL­TI­MATE BAKER Nigella Law­son! Her book, How To Be A Do­mes­tic God­dess, is still one that I go back to ev­ery once in a while for that splash of in­spi­ra­tion. She has amaz­ing con­fi­dence that is ab­so­lutely at­trac­tive. CHELSEA GIRL I started bak­ing for my friends in Lon­don where I was study­ing and I lived in the Chelsea area. The name just clicked – Baked in Chelsea. COM­FORT CAKE My go-to cake is The Chelsea, a cake that con­cen­trates on two el­e­ments – dark cho­co­late and fresh straw­ber­ries. OUT­SIDE THE BOX I'm not too am­bi­tious with flavours since I like them to be as sim­ple as pos­si­ble. The in­spi­ra­tion for flavours come about dur­ing my trav­els and vis­its to dif­fer­ent kinds of cafés in var­i­ous cities. I'm also al­ways open to sug­ges­tions from my loyal cus­tomers. BIG THINGS So­cial media has helped im­mensely. Baked in Chelsea is still grow­ing. Keep your eyes peeled for some­thing Baked in Chelsea com­ing your way on your su­per­mar­ket shelves.

The Flo­ral Se­ries. in­di­vid­u­ally per­son­alised with a mix of fresh flow­ers and fruits

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