Barely a year since he started working as a professional pastry artist and chef, Nick's creations have been featured numerous times in magazines and newspapers, and his edible works of art have graced the tables of celebrities and multiple guests.
While pursuing a degree in Sydney, what started as a hobby became a small side business, with Nick selling his popular cakes to friends, local cafes and to the rest of the world via the Internet. After graduating in digital media and working as a graphic designer, he soon realized that his true passion lies in baking, and was offered a place in the prestigious culinary arts school, Le Cordon Bleu Ottawa, Canada. He graduated with a diploma in patisserie, and also clinched the coveted top prize in a Christmas gingerbread house competition, beating out renowned hotels, patisseries and other well known culinary schools. The cherry on the cake was being specially requested by Canada’s Prime Minister Stephen Harper to build a gingerbread house!
In 2014, Nick participated in the Food Hotel Asia 2014 cake decorating competitions, winning a silver medal for his free style wedding cake entry and a gold medal for his 2hr on the spot "Dress The Cake" entry.
Before starting The White Ombre with co-owner Tricia Tjhin, Nick Ang was the former Creative Chef at 1-Caramel and the owner/executive chef of Cake Over Heels, headed his teams in customizing cake designs. Starting The White Ombre is a culmination of his dreams, and allows him to express his creativity without boundaries.
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Building figurines with a wireframe skeleton allows for more dynamic poses and positioning. I like to use a thick, flexible aluminium wire which is easily available in craft stores. First, bend the wire into a basic proportioned shape, winding...