Angela Hui is a cake and sugar flower artist specializing in creating multi-tiered celebration cakes and exquisite sugar paste flowers.

 

Angela has completed several short courses at Le Cordon Bleu Ottawa Culinary Arts Institute including workshops on macarons, chocolate work, and wedding cake decoration. She also holds a Pâtissier certificate from Algonquin College.

 

Her pastry repertoire includes pâtisserie-style desserts such as tarts, macarons, and chocolates. Her products have been featured in several events including Almonte’s Good Food Tour and Sivarulrasa Gallery’s Culture 22 concert series.