This year, you have yet another fascinating option to make the festivities even merrier – Eddie Tan’s alcoholic cakes from Cake Tella.
In fact, Cake Tella has been around since 2012, serving up a string of delectable alcohol-infused cakes like Tiramisu Kahlua and Bailey’s Valrhona Chocolate Ice Cream Cake, a love letter to lovers of Irish whiskey.
And for the indecisive few to just cannot settle on one flavour, Cake Tella thoughtfully packs a box of four flavours, a slice each for you to sample and enjoy.
Speaking to FMT recently, Tan, 32, who specialises in French cuisine, said he has always had a special fascination for food.
“My dad’s a foodie. Whenever a new restaurant opened, he would take us to try the place out. And as for my mum, cooking was her way of showing love. So, I would go into the kitchen and cook with her.”
After graduating, Tan accepted a job at a Singapore restaurant, where the typical workday lasted 14 to 15 hours. He also worked six days a week.
“So, I asked myself, ‘Do I want to work hard for myself or someone else?’”
With a better idea of what he wanted from his career, Tan returned to Malaysia, and focused on baking.
For one and a half years, he worked at various bakeries, earning a minimal salary but gaining invaluable experience.
Once he felt he was ready, he set up Cake Tella and baked cakes to sell to eateries during the café boom of 2012.
Tan focused on alcoholic cakes, something he picked up when training in French cuisine. He also saw this as an opportunity to introduce Malaysians to something new while differentiating himself from the competition.
“I said to my clients, ‘Hey, I have alcoholic cakes. Do you want to give them a try? That’s how it all started.”
For much of its operational history, Cake Tella dealt with cafes and eateries, rather than selling directly to customers.
However, the Covid-19 pandemic changed all that.
Tan found himself with 150 cakes in his fridge with just one day to go before a nationwide lockdown was to take effect. With most cafes forced to shut during this time, Tan found himself in a pickle.
A staff member proposed a novel solution: sell slices of cake directly to customers in box sets. It worked, his cakes sold, well… like hotcakes!
Since then, Cake Tella has been selling its alcoholic creations and other sweet treats directly to customers.
Tan said Cake Tella’s bestseller is its Signature Bailey’s Chocolate Mousse, which was his first creation and initially concocted as a gift for a friend.
Cake Tella now bakes over 20 kinds of alcoholic cakes – each with its unique flavour and texture and look. Besides alcoholic cakes, there are non-alcoholic crepe cakes.
Tan is uncompromising when it comes to quality, so he personally sees to it that only the highest-grade ingredients, whether liquor or chocolate or butter, is used.
While some bakers aspire to open their own brick-and-mortar bakery, Tan is content with operating out of his central kitchen in Taman Mayang Jaya.
For now, he would rather deal with the challenges that Covid-19 poses and focus on producing quality cakes for his customers.
“When I wanted to be my own boss, I wanted freedom, flexibility. In reality, it’s not as simple as that. You’re still tied up. But what I really enjoy is seeing my team grow, reaching its full potential. That brings me a lot of joy,” he said.
With the New Year fast approaching, Tan hopes to expand Cake Tella, perhaps by adding new products and even launching a sister brand.
“Our cakes may not look visually appealing, but they taste damn good,” he said confidently.
Looks like Cake Tella has its work cut out for it this festive season – and that’s a mighty good problem to have on one’s hands.
Get boozed-up this Christmas by ordering from Cake Tella here or visit Cake Tella’s Facebook page. Alternatively, call 016-245 6580.
Cake Tella
31, Jalan SS 26/15
Taman Mayang Jaya
47301 Petaling Jaya
Selangor