Le Petit Artisan Treats

24/09/2026

From a beautiful Mosselbay
Enjoy your Heritage day🌿

Happy Heritage/Braai day! 🔥

21/09/2026

Die gesprek het gewys dat kos selde net kos is. In die resepte, voorbereiding, geure en die saam eet daarvan leef herinneringe, identiteit, taal en erfenis voort.

17/09/2026

01/09/2026

Yesterday I received an urgent call from an event coordinator and fellow baker all the way from Lichtenburg…

120 French macarons—baked, filled and precisely packed in just FOUR HOURS, ready for the courier by 15:00! 😅

Did I mention that every single one had to be bubble-wrapped? These delectable little morsels are beautiful, but oh-so-fragile!

Then came the best call this morning: they arrived safely, and the customer is super happy!

Mission Macaron accomplished! 🤍

Ps- photo for reference there was NO time to take any pictures

26/08/2026

My feeling? I love it. It isn’t simply “messy” — it’s controlled chaos. A poor version will look unfinished, but a beautiful one requires a strong understanding of shape, colour, movement, texture and negative space. Amy Yip founded Yip.Studio in Brooklyn in 2019; her hand-carved, multi-layered cakes can take five to seven hours each. Yip.Studio⁠

Okay… I have just discovered the Yip.Studio cake style on another baker’s page, and my first reaction was simply: WOW!

People may look at these “messy” cakes and think they must be easy to make—but I don’t agree. There is a very fine line between messy and masterfully undone! It takes real skill to make something look wild, organic and effortless while still keeping the colour, balance and composition absolutely intentional.

The artist behind Yip.Studio is Amy Yip, a New Zealand-born textile and print designer now based in Brooklyn. She is best known for her hand-carved, mossy, rock-like cakes with Asian-inspired flavours. She approaches each cake as a piece of edible, temporary sculpture—and you can see her design background in every unusual shape, texture and carefully placed flower or piece of fruit.

Now I can’t help wondering… what would the SACDG judges say if I placed one of these down at a competition?

Would they see contemporary cake art and beautifully controlled chaos—or would they immediately reach for a scraper and tell me to smooth the sides?

The more I look at this style, the more it is growing on me. It challenges everything we were taught a cake “should” look like—and perhaps that is exactly why I’m beginning to love it.

What do you think: art, a mess… or brilliantly controlled rebellion?

24/08/2026

Most people hate baking these- funny I would rather bake a macaron than a cupcake🫣 How do you feel about Macarons?