HEY SUGAR!
Kathlyn D’souza catches up with Su Yin Huen of Delectable by Su, the much-loved dessert house that has been capturing hearts since its inception in 2009
Hello Su! What have you been up to lately?
Living the Delectable life! Making cakes and running a business was much simpler when I was just the 24-year-old Su with no toddlers in tow.
Tell us about your background. How did you get into baking?
It all started off from cooking actually, out of necessity and boredom. Then I slowly upgraded myself, from baking instant all-in-one cakes to the real thing. I really love how desserts and cakes are always the thing people anticipate at the end of a good meal or at a special celebration. Learning to bake helped make me feel that I’m a part of that happiness and enjoyment.
Quick! Give us the fastest, shortest recipe for baking anything at the top of your head right now!
I’m going to be a baking snob here and say baking is a science that needs precision and plenty of patience. Any simple recipe memorizable off the top of my head is not worth sharing! But here’s a neat trick for dessert that doesn’t require baking: 1 cup cornflakes, ½ cup chunky peanut butter, ½ cup toasted almonds and 2 tablespoons honey. Stir all together and spoon into balls to set in the refrigerator. Little paper cups are handy for these.
Where do you get your inspiration?
Mostly from my customers. You really need to listen to what they like and what they are expecting to receive.
What was the first cake you remember making?
It was from a Betty Crocker box—devil’s food cake. I remember how thrilled I was when I found a packet of instant frosting inside which I could squish out like ketchup.
Is there one cake that makes you most proud?
The 7 Sins of Chocolate dessert at Delectable. Seven years since I first put it on the shelf, it’s still our bestseller today. If you’ve never had it… you must!
What are your essential cakedecorating tips?
Lots of fresh red coloured fruit such as strawberries, cherries and raspberries. They look really good on any dessert with chocolate.
What’s your advice to those wanting to start baking but not knowing how to, or are not very good at it?
Plenty of practise. Get a bunch of willing friends and family to gift your ‘experiments’ to.