Taking a vote July 28, 2010

I am feeling like an absolute idiot. After announcing in my previous post that my bakery will be called Crumb with one ‘m’, I am thinking maybe I’ll go back to Crummb after all.

Why? Because two friends have reacted with rather loud ‘But why?!!’s (with two exclamation marks). So I explained to them that it is in keeping with my brand new image as purveyor of fine, sophisticated cakes — that a baker who can’t spell is almost as bad as a chef who is skinny.

“But Crummb is cute what,” they said.

My husband Z added fuel to the fire. “They’re right what. Crumb sounds so ordinary and cheap. Crummb has more personality.”

Oh good grief. I am having a bigger identity crisis than Lady Gaga. Lucky I haven’t printed out the business cards yet.

So I have decided to ask you, whoever is reading out there, to vote. Look at these 6 cakes I’ve made for my website portfolio, and tell me which is more appropriate to my style: Crumb or Crummb?

Help me out, guys. I, as always, aim to please 🙂

 

 

 

 

 

Introducing… Crumb! July 20, 2010

It’s safe to announce it now: I’ve handed in my letter, hung up my poison pen, polished my KitchenAid, and am finally going into business! YES!

Three years ago, I — and practically half of the baking fraternity around the globe — dreamt of opening a home bakery selling cupcakes, because they’re easy to do and oh-so trendy. But a friend urged me to aim higher. So thanks, Jenny, for putting the idea in my head. I am now a bona fide wedding cake maker!

I don’t just do weddings though. Birthdays, anniversaries, engagements, proposals — any occasion that calls for a special cake with hand-made sugarpaste work. I’ll work from home as a one-woman show (two-women if you include my maid who will help with the washing) so even though I can’t stand the word, this makes me an ‘artisan’. Ahem.

I’m now serving one month’s notice (three weeks left!) before I quit the newspaper for good. If you’ve been wondering why I’ve suddenly gone all silent over the past few months, it’s because I’ve been busy preparing my cake portfolio for my business website. It’s still a work in progress but you can see some of my work here. Oh, the bakery is called Crumb with a single ‘m’ now. The double ‘m’ was cute for a blog, but I reckon proper spelling is essential if I wanna be taken seriously. Would you spend $700 bucks on a birthday cake made by a bakery that couldn’t spell? Ah don’t think so.

It’s been one helluva ride getting here so thank-yous are in order:

Jenny Tan, for planting the seed

Christopher Tan, for being a 24-hour helpline when I was (and still am) navigating the mysterious seas of baking

Lynn Ng, Jessica Tan, Charmayne Yap and Clarissa Oon for having sheer courage in letting this total novice make your wedding cakes

Suzanne Sng, Charmayne Yap (again!), Linda Jim, Tan Hsueh Yun, Weylin Liew for not laughing

My husband Z, for surviving on delivery pizza and showing unquestioning support while I baked, even though you were motivated by the money I’m gonna make so you can quit your job and hang out with skaters full-time.

I love you all! And now it’s time to bake.