The baker of joys
She likes to call herself a “proud home baker, a cake creative, and a passionate merrymaker”, but others often refer to her as “the superstar of baking”. And just one glance at Katherine Sabbath’s Instagram feed is all it takes to understand why she has earned that title. Two and three-tiered cakes in vibrant pink, apple green and aqua, pastries that seem to pop out of the pictures, and unique creations such as the Pom Pom Cake, which is basically a colourful, edible cloud.
It’s hard to believe the creations are the work of a self-taught baker. Sabbath was originally a high school teacher in Sydney, Australia, but she quit her job in 2015 to focus on her passion for baking cakes. And today, it is clear that choosing to follow her dreams has worked out: her creativity and intricate work has managed to garner nearly half-a-million followers on her Instagram account. She also featured in Star World’s Masterchef Australia, wherein she presented a white velvet cake, filled with freeze-dried raspberry, Swiss meringue, buttercream, and fresh raspberries, as a pressure test challenge for the contestants. In fact, Sabbath is also coming up with a cookbook, so we spoke to her about her cakes, why she hasn’t opened a bakery yet, and what drove her to pursue her passions. Excerpts from an interview:
What made you enter the world of baking?
I actually love teachings kids, but I always loved baking and it was a good break from teaching, where I didn’t have to think about classroom management and stuff. So, I baked during the weekends and for class parties, and I would give all the cakes I baked to my students. I believe that’s how I developed my cake style; I had a lot of experience baking large, bright, colourful cakes. After four years of doing that, and after the response I got on social media, it encouraged me to keep going. That’s what prompted me to make the switch.
Have you had any formal training in baking?
No, I am a hobby baker. To be honest, I never actually thought I was that good. It wasn’t until the exposure I got on social media that I realised that the work that I was doing did stand out. I think around two years ago, I took a course where I learnt how to temper chocolate and other things. And I think that’s good, because as a home baker, when you give yourself space to experiment and develop your own style, that’s what sets you apart.
Your cakes are full of life with extravagant colours, sprinkles and the works. Is this a reflection of your personality?
I’d like to think they are an extension ofmy personality. I love the way my cakes look, and love having beautiful things around me. I feel that if you are using good quality ingredients to make your cake, you may as well put in the time and effort to make them look as good they taste.
Do you have a mantra that you follow?
I like to enjoy the process. So, if I find the baking process too stressful, often, it’s not worth it and I step away from it.
You were also featured as a guest judge at MasterChef. Can you tell us about your experience?
It was such a fantastic experience for me. I will remember it for the rest of my life. I started out as a home baker, so for me to be invited to the MasterChef kitchen was surreal. The contestants have to cook under the pressure of time, and I have a lot of respect for them, because I would find that really hard and intense.
Why the idea of a cookbook first? Most bakers would want to open their own café or bakery...
Well, I did think about that for a very long time. My close friends did advise me to open a bakery earlier, but what I love about baking at home is that you are cooking for people that you love. I want to encourage other home cooks to feel that sense of joy when they bake for their friends or family the way I do when I bake for the people that I love. So, if I produce a cookbook, I can do that.