Recent social media posts
29/09/2026
Just a Sansrival, but made nice 🎂💐
26/09/2026
My 1st workshop for 2026 was a success. Just want to thank everyone who bought my ONLINE classes and attended my HANDS ON Workshop.
After all these years, there are still so many things that excite me about baking ~ 🧑🍳🎂🍰🥧
✅ The opportunity to TEACH
✅ A chance to share my talent, expertise, skills and knowledge on Pastry & Baking to my students.
✅Meeting new & old students.
✅Seeing my students’ reaction whenever they learn new techniques & tips.
✅Helping someone with their baking business, advice on setting up a bakery.
Special thanks to Chef Gel of Swell Sweets Cake Lab for graciously opening her kitchen studio to me ~ Definitely a perfect classroom that is conducive for learning. Many thanks also to Peotraco Food Inc. for their product support 💚💚💚
14/09/2026
2026 🇵🇭 versus 2021 🇸🇬 ~ Feels like the pandemic 😷 doing an online class again. I just want to thank my old “suki” students who were very fast 💨 to sign up for my upcoming online class for this weekend. Looking forward to the newbies as well. ❤️
I’m still accepting students for the HANDS ON class which will be held on September 26 @ The Swell Sweets Lab in BGC. DM me if you wish to enroll 🥰
04/09/2026
Bake. Learn. Create. Take home something delicious & beautiful. 🎂🍪🧁 🍭
I’m excited to announce my upcoming pastry classes from September through December!
There will be a combination of ONLINE & IN-PERSON workshops, with different classes and schedules to choose from.
For the in-person classes, I’ll be teaching @ The Swell Sweets Cake Lab in BGC, owned by a fellow cake artist and pastry chef Angela Zumel Colet.
Thank you, Gel, for graciously opening your kitchen studio to me. I’m so excited and looking forward to this collaboration. 🙏
Watch this space for more updates and details. See you in class! 👩🍳🎂
01/09/2026
Before I dabbled into the art of cake decorating, I was a bakery owner in Manila, an R&D Pastry Chef + a kitchen slave in New York…Baking, formulating recipes and creating cakes are my strengths and core focus. After much contemplation and requests, I’m happy to announce 📣 that I’ll be having online & hands on workshops beginning this month of September until December. I hope you can join me 🧑🍳🙏🎂❤️
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DM me if you’re interested.
26/07/2026
It’s been awhile since I crafted a custom cake…Juggling motherhood, staging the commissary, kids’ activities. Summer break and training staff for Christmas, I honestly feel that I sometimes need more than 24 hours in a day 🥵 I’m just happy that I was able to execute a simple cake for my Tita Nene who celebrated her 70th birthday cake today. She also requested for a separate Carrot 🥕 cake to be served for her guests.
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I hand sculpted the “abaniko” (fan) out of sugar paste and molded some scrolls to give it some details. I also did 2 types of orchids ~ 2D & 3D version to embellish the cake.
06/06/2026
Day 1 at The “Guam With Me” event‼️
10/05/2026
Thankful for the clients here & abroad who ordered for their Moms today! Wishing all the Mamas a Happy Mother’s Day ‼️🩷🌹🎂🥂
07/05/2026
LAST 2 slots remaining for my Mother’s Day Floral Cake ~
There’s something about receiving flowers (in my case, it’s the edible ones) that slows a moment down. On Mother’s Day, that pause feels even more meaningful ~ a chance to honor the women who shape our lives in ways both big and unseen.
This year, I went back to the basics, but it’s not the usual Mango cake that you see in the market ~ layers of delicate sponge cakes filled with light and refreshing Mango 🥭 Mousse and iced with a fluffy dairy whipped cream. The ombré Hydrangeas are individually piped, petal by petal.
I created this cake to capture the many ways we express love and gratitude for our dear MOMS.
28/04/2026
I’m keeping it simple this Mother’s Day, and because it’s Mango 🥭 season, I thought of offering my personal favorites: Mango Shortcake and my Mango~Yuzu Almond Mousse Entremet. These 2 cakes are both refreshing and light, featuring my pillowy chiffon cakes layered with whipped cream (Shortcake) or the Mango~Yuzu mousse, and sweet Guimaras mangoes. Or, if you really still want to to go with the classic, you can still order the Caramel Cake.
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Please note that the florals for the Mango Shortcake will be Hydrangeas only (but you can choose the color). 🎂 🍰🧁
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For other cakes, kindly check my website at www.shirleyyangacakes.com
12/04/2026
Happy Sunday everyone! It’s been awhile since I posted here. I’ve been busy traveling for the past month, and purposely deactivated my business account during the Holy Week. Now, I’m back and ready to accept custom cake orders and desserts. I’m very thankful for clients who still order despite the global crisis (inflation due to the war in Iran). Rest assured, I still use the same ingredients to achieve the same quality that my clients deserve.
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Watch out for this space as I’ll strive to vlog and also share my knowledge of baking here. Stay tuned‼️❤️
13/03/2026
GIVEAWAY ALERT ‼️ 📣 I’ve collaborated with for her 15th anniversary and we’re giving away lots of prizes 🏆 As someone supporting small and local businesses, I’ve been ordering my note cards, stickers and some personalized stationery from her. I’ve been her client for more than 10 years now ❤️. KIndly check the mechanics if you wish to join. Who knows you might be the lucky winner of all these goodies 😙
17/02/2026
Happy Chinese New Year! 🧧🐎
Year of the Fire Horse
May this new year bring you the spirit of the Horse —
✨ Strength to pursue your goals
✨ Energy to keep moving forward
✨ Freedom to follow your passions
✨ Success in every stride you take
Wishing you prosperity, good health, happiness, and abundant blessings in the year ahead.
Gong Xi Fa Cai! 🎊
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Sharing my Peonies (a symbol of abundance & wealth during the Lunar New Year); Baked also my favourite homemade treats such as the Yuzu-Passionfruit Pineapple Tarts and Florentines.
14/02/2026
Because taste is a luxury, and it’s one you deserve. Happy Valentine’s to all ❤️💋🎂🥂.
Address
Singapore
For public transport, take the MRT to Chinatown Station (NE4/DT19) and take Exit A. From there, walk towards Smith Street and turn left onto New Bridge Road. Walk for about 5 minutes until you reach your destination.
For driving/parking, take the AYE and exit at Maxwell Road. Turn right onto Shenton Way and then turn left onto Maxwell Road. Turn right onto Neil Road and then turn right again onto Tanjong Pagar Road. Look for available parking spots or park at nearby parking lots within the vicinity of the destination.
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What people say
Shirley Yanga Cake Design is a dessert shop and restaurant that offers some of the most exquisite cakes, cupcakes, and cookies in Singapore. The owner, Shirley Yanga, is a cake artist who has studied under some of the best pastry chefs and cake decorators in the world. Her expertise in fondant cakes, sugar flowers, bespoke cakes, cupcakes, and cookies is evident in every product she creates.
What sets Shirley Yanga Cake Design apart from other dessert shops is their commitment to customizing each product according to the client's personal taste and occasion. Whether it's a birthday celebration or a wedding reception, Shirley Yanga Cake Design will create a unique design that perfectly captures the essence of the event.
The attention to detail in every product is remarkable. From the intricate sugar flowers to the delicate fondant designs, every element is carefully crafted with precision and skill. The flavors are equally impressive - each cake, cupcake or cookie is made with high-quality ingredients that result in an explosion of flavors with every bite.
Overall, Shirley Yanga Cake Design is a must-visit for anyone looking for exceptional desserts in Singapore. Their dedication to creating personalized products combined with their exceptional skills make them one of the best dessert shops in town.
