Mastering Modern Cake Creations: Chef Shiqin x Chef Siew Cake Art
On 9 January 2026, Fruttose collaborate with Chef Siew Cake Art School in Ipoh, Perak conducted an exclusive cake demonstration at their academy.
The demonstration showcased Chef Shiqin’s expertise through a selection of seven specially crafted cake recipes, each featuring unique flavour profiles and creative presentations.
The session provides the students with valuable learning opportunities, enhancing their understanding of pastry structures, flavor pairings, and practical ingredient apllications.
Featured Cake Creations
The session explored a diverse range of contemporary cake and pastry creations, demonstrating different flavour combinations and techniques:
Noir Orange Sable – A decadent chocolate sable layered with silky ganache and a vibrant burst of Fruttose Orange Topping for a refreshing citrus finish.
Carrot Cake Stuffed Cookie – A soft, spiced carrot cookie with a creamy cheesecake centre and a tropical burst of Fruttose Pineapple Filling 85%.
Tropical Blanc – A delicate blend of coconut mousse and almond sponge, centred with a luscious burst of Fruttose Pineapple Filling 85%.
Midnight Forest – A rich chocolate indulgence layered with silky mousse and vibrant Fruttose Red Cherry & Mixed Berry Fillings for a luscious fruity finish.
Citrus Berry Cloud – A light lemon mousse paired with blueberry frangipane and vibrant Fruttose Blueberry & Lemon Fillings, finished with a silky white chocolate glaze.
Paris Brest Matcha Fraise – A crisp Paris-Brest filled with silky matcha whipped ganache and Fruttose Strawberry Filling & Topping 60%, where bold matcha meets vibrant strawberry sweetness.
Throughout the demonstration, the students had the opportunity to observe Chef Shiqin’s techniques and preparation process, gaining inspiration on how different flavours, textures and components can be brought together to create visually appealing and flavourful desserts.
The session at Chef Siew Cake Art School provided baking and pastry students with an inspiring opportunity to explore new techniques, ideas, and creative possibilities in modern cake and pastry creation.
