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Shirley Yanga Cake

Elegance in Every Petal, Flavor in Every Bite

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My life has seasons and so are my flowers 💐 Sharin

My life has seasons and so are my flowers 💐 Sharing my Ranunculus flowers done in different mediums ~ Wafer Paper & Sugar Paste. When I first started making this flower, I just followed the instructions from Jacqueline Butler’s Petalsweet book. Eventually, I took Masterclasses in Hong Kong and recently with Joyce Chiu of CIAO Sugar Art. It’s still a work in progress, but I’m always happy to see the improvements and growth throughout the years of flower crafting. In this grid, you’d see a decade of my edible flower art. Swipe ⬅️ to see my progress.
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#shirleyyangacakes #waferpaperflowers #gumpaste #waferpaperart #edibleart

It’s been awhile since I crafted a custom cake…Jug

It’s been awhile since I crafted a custom cake…Juggling motherhood, staging the commissary, kids’ activities. Summer break and training staff for Christmas, I honestly feel that I sometimes need more than 24 hours in a day 🥵 I’m just happy that I was able to execute a simple cake for my Tita Nene who celebrated her 70th birthday cake today. She also requested for a separate Carrot 🥕 cake to be served for her guests.
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I hand sculpted the “abaniko” (fan) out of sugar paste and molded some scrolls to give it some details. I also did 2 types of orchids ~ 2D & 3D version to embellish the cake.

Day 1 at The Guam With Me: Manila event‼️ Don’t fo

Day 1 at The Guam With Me: Manila event‼️ Don’t forget to stop by at my booth for your favorite OG classics, which were bestsellers when I used to run my patisserie. I’m grateful & thankful for this opportunity given by @visitguam.ph to showcase my desserts, creativity and talent as a Pastry Chef 🧑‍🍳

We’re here until tomorrow ‼️

📍: Glorietta Activity Center
🗓️: June 6 to 7, 2026
⏰: 10 am to 10 pm

Due to numerous requests, I’ll be holding my 1st *

Due to numerous requests, I’ll be holding my 1st *hands on* baking and decorating workshop of the year ‼️ In this workshop, I’m combining my love for making cakes & edible flowers.

Learning outcomes:
• Each student will bake their own fluffy Mango chiffon cake to take home.
• How to make Mango Purée from scratch.
• How to make a stable Mango Mousse.
• Learn the different types of Whipping Cream and its applications ~ Dairy, Non-Dairy & Semi-Dairy.
• Frost & Fill your own Mango Cake
• Learn how to make your Hydrangeas using a
stable whipped cream.

When:
July 4, 2026

Time:
9 am to 4 pm

Fee: Php 6,500/person

Location: TBA

DM me for more details and if you wish to sign up now, I’ll give an early bird discount 😚

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