About
I’m Chef Shirley
I’m Shirley Yanga, a pastry chef specializing in creating elegant, handcrafted cakes adorned with delicate sugar and wafer paper flowers. For me, every cake is an opportunity to blend beauty and flavor into a memorable piece of edible art, made with care and attention to detail.
Crafting Exquisite Floral Masterpieces
My love for cake decorating began in 2012 after moving from New York to Hong Kong. I trained under some of the world’s most renowned cake artists, including Ron Ben-Israel Cakes (New York, USA), Giovanna Smith of Sugar Art Studio (USA), Penney Pang, Peggy Wong, and Wendy Law in Hong Kong. Under their mentorship, I learned the intricate craft of sugar flower artistry—developing techniques that bring sugar and wafer paper to life as realistic, graceful blooms.
Over the years, I’ve refined my skills through experience, experimentation, and international exposure, even earning recognition and awards for my lifelike floral designs that celebrate both artistry and precision.
The Art of Sugar Flowers
Creating sugar and wafer paper flowers is not just a skill—it’s a passion. I love transforming simple ingredients into flowers that look so real, they could be mistaken for fresh blooms. It’s this dedication to detail and artistry that has made my cakes special and unique for every occasion. For every celebration, I put my heart into every petal and every design.
Partners with
Join My Wafer Paper Masterclass
If you’re ready to create beautiful wafer paper flowers, I’ll guide you through every step.