The Art of the Eclectic Edible: Self-Taught Baker Keem Ooi on Designing the World's Most Sought-After Character Cakes

Hand-drawn motifs, refined aesthetics, and flawless attention to detail is hard to ignore. For Keem Ooi, a Malaysia self-taught baker, these creations exude a sense of sophistication. Each piece, especially the exquisitely patterned roll cakes, embodies meticulous artistry. I remember it was a picture of one her animated cakes that led me to her Instagram account. I was instantly a fan of her character-inspired roll cakes, on-point storytelling, and aesthetic sensibilities. Her online profile proves that her diverse creations involve art, painting, baking and detailed colour co-ordination.

Ooi, popularly known as keempossible_2 on Instagram, has been passionate about baking for long, but it was only during the COVID-19 pandemic when one of her masterpieces shot to instant fame. After three decades as a music teacher, she found a new rhythm as a baker. Today, she has not only evolved into an international baking sensation, but is also one of the most sought-after instructors whose workshops are coveted across the globe.

And when it comes to her body of work, it is eclectic and exquisite. Be it the world of pop culture or digital nostalgia, Ooi crafts edible expressions of characters from Animal Crossing, Studio Ghibli’s Totoro, Pokemon’s Pikachu to the famous Bernie Sanders mitten meme.

Speaking to Robb Report India, she talks about her source of aesthetic inspiration and the cute characters that she creates.

Robb Report India (RRI): How do you want people to feel when they see or taste your cakes?

Keem Ooi (KO): I want them to be struck by the cake's beauty. But of course, it must also be delicious since I only use the best ingredients possible.

RRI: What are your first memories of baking and the first breakthrough? What were the trial and errors and the challenges?

KO: It all began with using sponge cake batter to create the art, but with my background as an artist, I wanted to add more complexity. That’s how I developed cake painting, which enhances the artistic visual. used to bake and give my creations away, treating each new attempt as a challenge to improve with every batch. My passion for creating new baked goods led to many failed attempts that ended up in the trash. I believe that without practice, you won’t get better. Then, I didn't care whether anyone would eat the cake or not! At first, one of the cakes I gave away went viral nationwide. I kept baking, and eventually more of my creations gained international attention.

RRI: What do you value more—ingredients, the presentation, or the experience?

KO: The artwork foundation is made from cake batter, and enhanced with painting details only after it’s baked. For me, the primary focus is on the presentation. Next is creating an experience that is interesting and enjoyable. Lastly, I prioritise using the highest quality ingredients.

RRI: How do you create the dreamy pastel colours and smooth, porcelain-like finishes?

KO: This is largely due to my background as an artist who loves pastel art. I also engaged in various crafts during my younger days, like creating dolls from bar soaps and sewing patchwork bags. I recall sewing bags for four of my high school best friends as well as clothing for myself and my children.

RRI: Kuala Lumpur’s culinary scene is evolving. How does it influence your creativity? Any trends you predict on baking?

KO: Honestly, what happens around me doesn’t have much impact. I continually push my own boundaries. Whenever I have the chance, I will create new cake designs and it has to be better than the last. I don’t follow trends; I make what I love, and I firmly believe that if you put all your heart and truly love what you do, it leads to magical outcomes.

RRI: Tell us something about the baking communities around the world.

KO: It has been an enlightening experience, especially as I’ve encountered diverse cultures from around the globe. The best part is that these trips are work-related. Transitioning from being a music teacher for 33 years to an international baking instructor after COVID-19 has been a dream come true. The baking communities are incredible; the global love and support has truly moved me.