An entrepreneur accidentally builds an enviable career in selling cakes and desserts
Although she has published a book called How I Built My Cake Shops, the founder of the collection of Delectable cake shops, Huen Su-Yin, never set out to start a business selling cakes. In fact, Huen was more into gaming and was contented with studying Construction Management and Property at the University of New South Wales in Sydney.
But after slowly discovering her passion for cooking whilst studying, Huen slowly began to embrace her newfound interest. Turning to the Internet for recipes, she soon found herself improving on her cooking. She soon honed her talents unto baking but since the utensils needed were more expensive, Huen started selling her cakes online to offset her costs.
Her business boomed and soon she was creating custom cakes for parties, selling cupcakes at weekend night markets and catering high teas around the city. After graduating, Huen was convinced that a career in construction management wasn’t for her and she decided to actively pursue culinary arts.
She enrolled at the Notter School of Pastry Arts in Orlando, Florida in an intensive 24-week course and later served as an apprentice to award-winning cake decorator Mercedes Strachwsky of Bake Me A Cake pastry shop. After ending her stint, Huen returned to Malaysia where she set up an online business, specialising in cakes.
The online initiative soon paved the way for Huen to open her first shop in The Gardens Mall, Kuala Lumpur and she hasn’t looked back since. Today, custom cakes remain Delectable’s main business. Huen believes they have been going strong due to the level of attention given to each order. “It’s a personal thing, ensuring the customers get exactly what they want. Each cake deserves the proper attention,” says Huen, adding “And the taste can’t be beat!”
She also does not restrict herself only to products that she and her team have produced thus far. “Whatever customers want, we’ll make it for them, or source for the best if we really can’t make it,” she enthuses. “Once a client wanted us to cater for them and include local and traditional desserts, so we got that for them.”
Huen reveals that she does plan to update her offerings at her café at Glasshouse Seputeh, a shop at Pavilion Kuala Lumpur and two outlets at The Gardens Mall.
“We’re looking into healthier dessert alternatives, such as sugar-free, gluten-free and paleo treats, on top of the vegetarian alternatives we have right now,” says Huen. There is no doubt that whatever delectable dessert Huen comes out with will be a hit.
