At Cake Over Heels, our cakes are the perfect blend of the whimsical and the glamorous, and look as good as they taste! We take pride in using only the finest quality ingredients, and offer a variety of cakes and pastries baked with a medley of tastes, with the ultimate attention to details. Be wowed by Chef Nick Ang’s creations, with jaw-dropping realistic cake renditions of anything your heart desires. He has created cakes with stunning likeness to Louis Vuitton bags, Audemars Piguet watches, Ferrari cars, Chanel bags and even some naughty adult themes (!) for the cheeky ones amongst us.
Come on down to our retail shop, where you can enjoy our signature cakes, freshly baked everyday, over a cup of coffee or tea, while chilling out with friends. We also conduct cake decoration classes on our very own premises, with a range of difficulty levels for the curious amateur to the baking enthusiast. It’s a great idea for a girls day out, a mother-daughter bonding session, or for corporate events with a twist. Best of all, you get to keep your creations! Our popular classes have seen our students go home bearing their very own Hermes Birkin cakes, Chanel quilted bag cakes and absolutely adorable farm animal cakes.
Custom cakes and classes are our passion and specialty, so please do not hesitate to contact us in discussing your cake needs. We are limited only by your imagination!
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!
Before starting Cake Over Heels with co-owner Lesley Phay, Nick Ang was the former Creative Chef at 1-Caramel and headed its team in customizing cake designs. Starting COH (as it’s affectionately known as to its regulars) is a culmination of his dreams, and allows him to express his creativity without boundaries.
Lesley and Nick became friends while studying in Sydney together, and while working in their respective corporate jobs, bonded over their shared passion in cakes.
Armed with a degree in Engineering, Lesley spent 6 years in the corporate world of IT & software. During that time, her close friends (who called her the ‘Asian Martha Stewart’ for her attention to taste and presentation of everything) kept persuading her to pursue her dreams and sell her baked goods to the world.
Armed with her baking skills, her dreams and the encouragement of friends and family, Lesley took the plunge and Cake Over Heels was formed. With her impeccable taste, immaculate attention to details, and a thorough understanding of baking, she will guide you in your decision making process for your customised cake. Whether it’s for your wedding, birthday, or just a slice over a cuppa, Lesley is there from the minute you enter COH, and will communicate all your needs to the rest of the COH team.
Tricia’s love for baking stemmed from her love for cakes. Before matriculation to National University of Singapore (NUS), she embarked on a journey to give her own innovative twists to conventional recipes. Largely self-taught, she has fought cynical judgments by friends and family and found success.
She set up her own company, Tempting Treats, an online business where she built up a following of students young and old for cake baking and decorating classes. She has conducted numerous baking and decorating classes at Bake King, Northlight School, Singapore Chinese Girls’ School, Amazonia and of course Cake Over Heels. She has been asked to conduct classes for NTUC events, various corporate team building and birthday parties, amidst countless others.
Tricia has been a certified Wilton Method Instructor since 2007 and is a PME Professional Diploma Instructor at the Bake It Yourself store. She teaches these certificate courses there exclusively.
Armed with a degree in Economics and Statistics from the National University of Singapore, she now puts her skills to use as the business development director at Cake Over Heels.
Her entrepreneurial qualities received affirmation when she was nominated for the Spirit of Enterprise Award 2008, and was a finalist for the Young Entrepreneur Award 2011.