Structural engineer finds niche in food, art and science

1 month ago 21

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TRANSITIONING from the precise world of civil engineering to the delicate art of cake-making may seem like an unusual leap, but for Abigail Lim — better known as Abby — this shift was a natural evolution of her passions.

Born and raised in Kuching, Abby traded blueprints for baking sheets, applying the same meticulous attention to detail that she once used to design structures to now create custom cakes.

Her journey from structural engineer to the founder of The Rolling Panda bakery is a story of combining science, creativity, and a lifelong love for food, turning cakes into edible masterpieces that wow both the eyes and the taste buds.

How it started

Abby’s journey into the world of baking began long before The Rolling Panda came to life.

Growing up, she said that she has always loved arts and food in general.

According to her, she started baking from a very young age with the guidance of her mother, aunt and grandmother.

She fondly remembers baking treats to bring to school, delighting in the reactions from her classmates.

“I used to watch all the cooking shows on TV and would ask my parents to buy me cookbooks whenever we visited bookstores,” she recalls.

It wasn’t long before her family and friends recognised her talent, asking her to bake for special occasions like Chinese New Year when she was just 12.

What started as a hobby to earn some pocket money slowly grew into something much bigger.

Years later, while working as a structural engineer, she continued baking on the side, finding joy in creating beautiful cakes for family and friends.

Her talent did not go unnoticed, and soon enough, demand for her custom cakes surpassed her expectations.

“Eventually, I was making more from baking than I was from my day job,” she said.

That was the moment she decided to turn her passion into a full-time business, leading to the birth of The Rolling Panda in 2012.

Moreover, what set her apart from the start was her focus on creating custom, highly detailed cakes — particularly 3D cakes made from fondant.

“I noticed this hole in demand here that could be filled by my particular set of interests and skills.

“3D cakes require a lot of attention to detail and are often very time consuming and for me, I actually enjoy making 3D cakes and I think I’ve got quite good at it.

“That is why, I chose to stick to what I’m good at. In addition to this, there are not many people who make 3D cakes. So I cater to a specific niche of the market,” she said.

For Abby, baking is not just about whipping up a dessert; it’s the intersection of several of her passions — food, art, and science.

As a person with a wide range of interests, she realised that cake decorating allowed her to combine these varied passions that led her to pursue it full-time.

“I love that baking is a very exact science. You follow very specific steps and measurements and you will achieve the same results every time, which is very satisfying to me,” she said.

According to her, what truly cemented her commitment to baking was the emotional response from her clients.

“To some, a cake is just a cake but to me, cakes are always the centerpiece of a celebration.”

Seeing the joy and gratitude on her clients’ faces, and knowing that her cakes help create cherished memories, reinforces that this path is right for her.

“When clients tell me that the cake I made is everything they dreamed of, that’s when I know that baking — more specifically, cake decorating — is for me,” she said.

Balancing art and engineering

Creating a visually stunning and delicious cake is no small feat, and for Abby, it requires a delicate balance of artistic vision and technical precision.

Her background in engineering gives her an edge when it comes to designing structurally sound cakes, particularly her signature 3D creations.

“I like to joke that my engineering background gives me an edge in making 3D cakes.

“But it actually does help me determine whether certain materials, like fondant or buttercream, are suitable for specific designs,” she said.

When creating a cake, she said that she often designs based on the material she plans to use — this decision is made after consulting with her clients.

“Customer preference is usually the most challenging part when it comes to making a cake both visually stunning and delicious.”

She explained that most complex 3D cakes need a sturdy cake on the inside to support the structure.

While her rich, dense cake flavours that she offers are ideal for such designs, some clients request lighter sponges or buttercream, which may not work for complex 3D designs.

“In such cases, I will offer them a compromise as a solution so that they get the best of both worlds,” she said.

She disclosed that one of her most challenging projects was recreating the iconic house from the movie Up, complete with hundreds of fondant balloons.

“The cake was more than a meter tall. Though it is small by most standards, it was large enough that all the details were visible from far. Meaning that I could not just simplify the design of the cake.

“Therefore, every balloon had to be crafted by hand. It took an entire day just to make those balloons,” she recalled.

Following this, she admitted that as the project happened early in her baking career, the lack of experience added to its difficulty.

“It was also very hard to figure out the exact structure of the house and I had to do a lot of work to piece together what the house was supposed to look like from all sides.

“The time constraint was also a major factor in what made it difficult because I’m working with perishables so I had to work fast,” she said.

Not to mention, she added, the sheer size and complexity of the cake presented logistical challenges as well.

Transporting large cakes, especially in Malaysia’s hot and humid climate, requires careful planning to ensure the cake remains intact during travel and assembly.

“Our climate here is actually not very 3D cake friendly. That is why, a lot of these require meticulous planning, and brainstorming for solutions and pre-empting any problems that might come up,” she said.

The sweetest reward

For Abby, the true reward of cake-making goes far beyond the completion of a beautiful creation.

It is the heartfelt feedback from her clients that makes all the hard work worthwhile.

“The most rewarding feedback always goes along the lines of ‘thank you for making the cake of my dreams come true’; ‘thank you for being a part of our celebration and creating precious memories we will cherish for life’; or that the cake was too beautiful to eat but when they do it’s the most delicious cake they’ve ever had,” she shared.

According to her, she also has some clients who even go so far as to preserve parts of their cakes, like fondant figures and decorative pieces, treating them as cherished keepsakes.

“Fondants can actually keep very well in the fridge for years, and some clients hold on to these pieces like works of art,” she said.

She also shared that just recently, a client told her that they kept a fondant replica of their child’s favourite toy from a 1st birthday cake she made and plan to treasure it forever.

However, the ultimate compliment for Abby is when clients return to her year after year, allowing her to be part of their life’s milestones.

“I’ve had clients for whom I’ve made cakes for their birthdays when they were dating, then their engagement, wedding, baby shower, and now their children’s birthdays.

“There’s no greater compliment than that,” she said.

Future inspirations

While Abby has crafted countless designs, she admitted that there are still concepts and styles she dreams of bringing to life.

“I definitely have a bucket list of cake designs I want to make, but they are mostly surrounding themes I personally like,” she said.

One of her biggest artistic desires is to explore modern and abstract art, which resemble sculptures that one might find in a contemporary art museum, through cake-making.

However, she admits that the market in Kuching has not yet embraced this avant-garde concept.

“I’ve tried to nudge clients towards abstract designs, but the interest isn’t quite there yet,” she said.

Future goals

Looking ahead, Abby’s vision for The Rolling Panda extends beyond creating custom cakes.

One of her major goals is to establish a cake studio where she can teach aspiring bakers the art of cake decorating, while also setting up a bakery café.

“I want to create a space where people can come and enjoy my cakes without having to commit to buying an entire one,” she explained.

Beyond expanding her business model, she is also eager to develop a signature style that reflects her personal artistic vision because currently, she is doing a wide variety of styles based on what clients want.

“In terms of techniques I’d love to incorporate the use of modern technology into my works such as the use of laser cutters to cut templates and the use of 3D printers to print parts, moulds and tools.

“I believe that these tools would not only increase efficiency but also allow me to explore designs that were previously out of reach,” she said.

When it comes to motivation, Abby credits her endless drive to stay creative and push her boundaries.

“I don’t like repetitive designs, which is why I’m constantly trying to come up with something new. That’s the beauty of the custom cake business,” she says.

Additionally, the positive feedback from her clients also serves as a major source of motivation.

“Not to mention with social media, you just need to spend a couple of minutes scrolling to see all the amazing things that other bakers have made all over the world. This, in turn, makes me want to keep up as well,” she said.

Words of wisdom

For those aspiring to step into the world of custom cake baking and design, Abby said that the first key to success is understanding the importance of tools.

“Your tools are your biggest arsenal. For a start invest in a small but good set of basic equipment and slowly add on to them as you go.

“You don’t need to buy everything from the start, but based on personal experience the quality of the tools definitely affect the outcome of the cake,” she shared.

Beyond equipment, she stressed on the value of practice.

“Practice makes perfect. Take time to know your machines and equipment because everyone is different.

“You will make mistakes but don’t let that discourage you. Try to find your own design style and niche and not follow trends and fads too much but continue to learn and keep up to date with the industry,” she said.

While taking a professional class in cake decorating can provide a helpful foundation, Abby who is self taught proved that passion and dedication can pave the way.

“The internet is a treasure trove of information. Train yourself to look for inspiration everywhere, trust me it can be found all around us,” she said.

While admitting that this career path is physically and mentally taxing, she reminded aspiring bakers that the road ahead will require perseverance.

“I will be honest and tell you that this career is very physically and mentally taxing so please be prepared for that.

“You need to have a lot of love for cakes in order to pursue it. With that, best of luck to the aspiring bakers out there.”