Tan Phay Shing, Creative Baker and Cookbook Author of International Bestselling Creative Baking Series <br> <br> Freelance chef instructor with 8 years of teaching experience at several studios, and a home baker for 12 years. <br> <br> Cookbook titles: <br> Chiffon Cakes (2015) (Co-authored with Susanne Ng) <br> Macarons (2016) <br> Macaron Basics (2018) <br> Deco Choux Pastries (2019) <br> Deco Marshmallows (2023) <br><br> <li> Specialties is Signature baking styles </li> <br> Creative macarons, marshmallows, choux pastries, cookies, chiffon cakes and other bakes <br> <br> “Be firmly rooted in the fundamental techniques but let your imagination run wild.’ This is my baking and teaching philosophy when it comes to creative bakes. It’s this philosophy that allows me to break away from traditional pastry presentations and techniques to come up with new techniques showcased in creations that are a delight to the senses and soul, and very often, not seen anywhere else in the world. I am often accused of creating bakes and confections that are too cute to eat. But they bring smiles to the recipients who remember my bakes as being yummy and aesthetically pleasing at the same time. “ <br> <br> I am a firm believer in using natural sources of food colouring and flavouring wherever possible. My health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in my bakes. People who have tried my bakes often comment on the delicious taste, level of sweetness that is less than what is sold commercially, and looks that are too cute to be eaten. My creative bakes includes provision for people with special dietary needs such as vegetarian, vegan, sugar-free, gluten-free and dairy-free."