Tania Pa want eh takes the cake

TANIA PAWANTEH BRINGS TO­GETHER READ­ERS OF HOME & DECOR AND GLAM DEKO FOR A FUN-FILLED AF­TER­NOON OF CAKE DEC­O­RAT­ING.

Home & Decor (Malaysia) - - H&D Events -

“My pas­sion and in­ter­ests push me to al­ways at­tend more classes, to learn new tech­niques and to de­velop my range of knowl­edge.”

HÄFELE De­sign Cen­tre in Da­mansara Up­town re­cently played host to baker and cake dec­o­ra­tor Tania Pawanteh’s Cake Dec­o­rat­ing work­shop. The work­shop saw an as­sort­ment of par­tic­i­pants, from sea­soned cake dec­o­ra­tors to new­bies alike, all ea­ger for an af­ter­noon of fun. The task of the day: dec­o­rat­ing three-to-four tiered cakes with but­ter­cream, ic­ing, and fresh berries as well as flow­ers.

Hav­ing cul­ti­vated an in­ter­est in bak­ing and cook­ing as a child, Tania first took a par­tic­u­lar in­ter­est in bak­ing in sec­ondary school. From there, she went on to fur­ther de­velop her knowl­edge and skills in the area. “I was firstly taught by my mother and grand­mother,” Tania tells us. “Af­ter I mar­ried, I de­cided to de­velop my in­ter­est in cake dec­o­rat­ing and sugar flower mak­ing in par­tic­u­lar, and took classes at the In­ter­na­tional Cen­tre of Cake Artistry in PJ.” The il­lus­tri­ous baker, who has also pub­lished a book on no-bake desserts, has also taken cake dec­o­rat­ing cour­ses from in­ter­na­tion­ally-ac­claimed es­tab­lish­ments and bak­ers, Peggy Porschen and Jac­que­line But­ler among them.

Speak­ing on her re­cent work­shop, Tania

“For the best pos­si­ble re­sults, al­ways make sure you use real but­ter in your bak­ing.”

“Bak­ing and cook­ing are ac­tiv­i­ties that draw peo­ple to­gether. Even if the act of bak­ing is done alone, the re­sults are best en­joyed in groups, so gather around a ta­ble and en­joy a meal or a cake to­gether!”

says: “I loved the work­shop! It gave me an op­por­tu­nity to share my skills, as well as tips and tech­niques that one might not nec­es­sar­ily pick up from books or the in­ter­net. It was one of the high­lights of the year for me.”

When she isn’t daz­zling par­tic­i­pants at work­shops or cook­ing up de­li­cious foods to share on In­sta­gram, Tania runs a bonafide bak­ing busi­ness. “My clients love my sugar flow­ers in par­tic­u­lar,” She shares. This comes as no sur­prise, given the baker’s ded­i­ca­tion to per­fect­ing her craft – she once spent a week hand­craft­ing five dif­fer­ent types of flow­ers in white gumpaste to fill the brief of a bride who had re­quested an all-white wed­ding cake. “I had to in­di­vid­u­ally dust them in spe­cially-mixed ed­i­ble flower dust to make them more life­like.”

In­spi­ra­tion for Tania comes from both Pin­ter­est and In­sta­gram. “I get to see what other peo­ple are do­ing at the mo­ment,” She says. That’s not to say she’s con­tent with sim­ply recre­at­ing what she sees – Tania be­lieves that art should not be copied, and makes an ef­fort to change up the el­e­ments even while try­ing out new trends. “The idea is to keep push­ing and ex­pand­ing your cre­ative bound­aries so you al­ways re­main stim­u­lated and ex­cited about your work.”

Hav­ing shared her cre­ative ex­per­tise with the par­tic­i­pants of the work­shop, Tania nonethe­less has ad­vice for novice dec­o­ra­tors. “Find your strong point, de­velop it, and stick with it.” She be­lieves that time and prac­tice are key to suc­cess – es­pe­cially given her own tenac­ity and pas­sion for learn­ing her craft. “Don’t panic when things don’t turn out as well as you think they should. Al­ways strive to com­pete with your­self rather than oth­ers, but al­ways be aware of what other peo­ple are do­ing. Your work will speak for it­self.”

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