The former banker—with two Master’s degrees and a PhD, to boot—was never comfortable with her pastry chef title because she has no culinary background to speak of. However, many of her peers have dubbed her the Philippines’ “Queen of Cakes’ and her high-profile clients and almost 40 years of experience in the industry can buttress the claim. Her wedding cake clients covet her works of art for their sophistication and effortless elegance, and they are even more amazed when they discover the tedious process that goes into the designing and building of their cakes.

Ching feels that her designs have “simple lines that speak a lot.” When a couple presents her with references, she likes to change it a bit to make it look different. “Every cake has its own character,” she explains. When asked what her ideal clients are, the busy cake designer clearly appreciates those who already have a good idea of what they have in mind, “from theme, colour, cake flavour, size, et cetera.” She also has very practical tips for couples: “Do the research; plan and blend your ideas with what is recommended; and, last but not least, do what is possible within your budget.”

Read more: Career change: How two renowned chefs left banking for culinary adventures 

Based in Biñan, Laguna, this rising star just launched her business in 2015 and is making a name for herself with her contemporary and minimalist style. Pascua-Tumambing’s educational background in food technology aided by her sister, Aira, who is a nutritionist, gives them a considerable edge when tasked with executing unique cake flavours or asked to adhere to specific dietary restrictions.

Still, what made Pascua-Tumambing a popular pick amongst today’s brides are her modern designs that draw from nature, fashion, and even architecture. Their social media accounts showcase multi-tiered cakes decorated in icing made to look like embroidered flowers; or experimenting with textures and finishes to mimic raw marble. “My team and I are very much into incorporating textures, movement, and life in our craft through the use of different edible mediums,” the creative director explains.

They have adapted well to new practices brought forth by the pandemic, such as online consultations and tasting boxes available for purchase through their website and then delivered to their clients, making their Laguna location a non-issue. However, Pascua-Tumambing stresses the importance of human connection when collaborating with her clients. “I still value meeting my clients in person and forming a close relationship with them so physical appointment is still my top choice,” she says. “It helps us to get to know them better, understand their likes and preferences, and even incorporate these in our designs.” 

See also: Meet the pastry chefs from top restaurants in the Philippines: Metronome, Gallery by Chele, and more

Urieta was the owner of a trading company when she realized that baking was really what made her happiest. At first cynical that a cake business would be able to sustain her lifestyle, it would be safe to assume that her doubts have dissipated now that she is arguably the most sought-after wedding cake designer in Manila.

The pastry chef describes her style as “classic, yet modern.” She designs with the principle of timelessness: “I always think that the couple would look at their wedding photos ten to twenty years from now,” she explains, “ and when they do it (the cake) should still be relevant then.” Having trained under US cake designer Maggie Austin when she was just starting her business, Urieta learned the importance of having a cake that tastes as good as it looks. “We are also known for our wedding cake flavours,” she proudly shares, “and we are glad to have clients who serve their wedding cakes to guests, not just for display.”

Well aware of her own strengths, Urieta also values a client who already has a clear picture of what they want and has done their research. “My clients are usually familiar with my style,” she says, “so I am thankful that their style is in line with our design philosophy. And so my tip to couples would be—know what you like, and go to a supplier whose aesthetic is in accord with your dream wedding.”

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