Rosalind Chan is a cutting-edge cake designer and international instructor who is setting new standards for wedding cake styles and designs as well as cake decorating instruction in both Canada and in Malaysia. Her cakes and sugar paste flowers are edible sculptures full of originality and creativity. From the time she started holding a piping bag and decorated her first wedding cake, her cakes have wowed many. Whimsical, captivating and meticulously designed, they demand attention for their beauty and uniqueness. They are centerpieces in every sense of the word.
She has conducted countless cake-decorating courses and demonstrations for people from various walks of life ranging from homemakers and professionals to pastry chefs in countries such as Canada, U.S.A., Japan, Korea, China, Singapore and Malaysia. She has appeared on Canadian and Malaysian radio and television, in newspapers and numerous business and lifestyle magazines and is a member of solid standing with the British Sugarcraft Guild, Canadian Society of Sugar Artistry, and the Canadian Pastry Chefs Guild. She is a regular demonstrator and adjudicator for the International Cake Exploration Society in the United States.
She has won numerous cake competitions and awards and has acted as an international judge and adjudicator and has demonstrated at many local events in North America and across Asia and was a project contributor to the popular Pastry & Baking Magazine, which is circulated worldwide. During her time in Paris, where she gained her Masters in French Pastries, she worked as an intern at the famous Pastry Kitchen of the Ritz Hotel. She is also an inductee into the Wilton Hall of Fame and President’s Club and is a Certified Master Sugar Artist (ICES, U.S.A.).
Even though Rosalind now resides permanently with her family in Ontario, Canada, she regularly travels back to Asia on business. Rosalind opened the first ever authorized and certified Wilton Method Instruction Training Centre in Malaysia in September 2006, followed later by a Head Office which spans over four floors in Kota Damansara in December 2008. The centre has a one of a kind retail outlet and training facilities catering solely to the cake decorating industry and offers the most up-to-date cake decorating materials and tools from around the world.
Her entrepreneurship does not end in Malaysia. In March 2010, Rosalind opened Sugar Tiers Inc. in Markham, Ontario, Canada. The outlet has a vast range of cake decorating and baking equipment and tools sourced internationally for sale, an in-house and take out bakery creating customized celebration cakes and dainty French macaroons and cupcakes as well as a a training centre that offers basic to advanced cake decorating and baking courses.
Her work has been featured in the Toronto Star, in the Metro News, on regional television programs, and in episodes of In-Law Wedding Wars, Four Weddings Canada, and Cake Walk on the Slice Network. She was a judge at the 2011 Canadian Good Food Festival together with no other than Food Network’s star cake maker, Duff Goldman of Ace of Cakes.
VISIT ROSALIND'S WEBSITES SUGARTIERS AND 2 DECORATE CAKES
Books by Rosalind ChanSort By
- No Products Found