Rossé Bakes

29/08/2026

I finally graduated and certified as Pastry Arts from APCA Malaysia

No more a home baker but a certified baker in Pastry Arts.
168 practical hours, 1 assessment.
24 days for 12 weeks.
8 hours standing in class.
Industrial standard learning, taught by world championship chef teachers.

An eye opening into the world of French Pastries, even an experienced baker like me finds it complicated.

Assessment with 6 items to bake and complete it within 2 days, and to present my bakes to the chef.
Not just by it's outer look but inside too.
And I get a distinction results.

A pastry chef must learn at least below to be certified as one.
1) Cookies
2) Travel Cakes
3) Bread
4) plates Dessert
5) Ice Cream
6) Tarts
7) Chocolate
8) Classic French Pastries
9) Viennoiserie
10) Entremet
11) Wedding Cake
And with a total of 58 recipes to be familiarised.

23/08/2026

Chocolate Tasting Ritual, a mindful chocolate-tasting journey, through the senses and emotions.

Lastly, to note down based on these sections, primary taste, mouth feel and flavour.

An event held by Callebaut SEA at St Regis.
In conjunction with launching of their single origin chocolate.

Callebaut
Callebaut Chocolate Academy Singapore

13/08/2026

✨ A Special Day with Callebaut SEA 🍫

Today was truly a special and memorable day at The St. Regis Kuala Lumpur, beautifully planned and filled with inspiring moments.

The event began with insightful speeches from the Callebaut Malaysia representatives, followed by an engaging session with Chef Amanda from the Callebaut Singapore Academy, sharing her knowledge and passion for chocolate.

With around 500 participants from different careers and industries that work with and use Callebaut products, it was wonderful to see so many people coming together through a shared love for chocolate and pastry. 🤎

13/08/2026

02/08/2026

Today marked my last day class in Pastry And Bakery Arts.
Making a dummy wedding cake with fondant and icing.
The most handcrafted, time consuming masterpiece.

Wedding cakes aren't in demand like they used to be but having them is always the highlight of the ceremony, don't you agree?

Give a LIKE if you are the one that always likes to see a Wedding Cake in a wedding.


fans

15/07/2026

Piping technique makes your Paris Brest look fuller and taller.
Practice make perfect

13/07/2026

First ever had baked loads of Classic French Pastries.

Choux
Paris Brest
Mille Feuille
St. Honore
Apricot Chocolate Sacher

Thanks for Chef Thad master teaching on industry standard techniques.

Pastry is not just bout making it. It requires SOP check from our eyes, textures, smell and hearing.
Most important is focus. Don't mix up the wrong recipe with the wrong ingredients, measure the correct portion or end up redo.
And following the correct sequence when add in ingredients is also the key to avoid failure.

And for the filling, mousseline hazelnut praline.

Four weeks more to graduate.

APCA Malaysia
fans

22/05/2026

This is how we pack our cakes. Using a see through cover so that whenever you carry the cake, people will look at you and start taking photos.