If there’s one guy who knows his cakes, it’s Cheng Yi, better known as the blogger Fat Boy Bakes (FBB). “The one thing about having that as my blogger name is that I can never lose weight now,” he laughs. FBB can bake 10 cakes in 2 hours and takes orders for about 30 cakes a week, but will do a maximum of 15 orders per day; this is all while still working a full time job. A realtor by day and a baker by night, this is a man who has a definite passion for all things sweet.



FBB first took up baking as a hobby, but soon word got around and everyone wanted a piece of the cake. All the orders are made out of his home kitchen and he has no plans on open up a bakery of his own. “It’s daunting to run a bakery and this way there is no loss, if there are no orders then I don’t bake,” he explains to us as he preps the FC kitchen to bake us his Flourless Molten Chocolate cake. “The only problem I really have is boxing, my fridge is always full, and if I had more space I could do more cakes.”

As he deftly sets about mixing the ingredients for the cake he explains a bit about it along with telling us more about his specialty cakes. “This recipe is so idiot proof, but it is a good one to impress guests with. Just remember to freeze the ganache ahead of time.” An interesting cake and one of his bestsellers is the Durian Cheesecake (I know, it sounds extremely decadent!). “I use the D24 durian because the quality stays the same throughout the year. When I came up with the idea of the Durian Cheesecake I actually sold it without trying it first. I have a rough idea of what works and so far this has worked well for me.”

“Some of my other popular creations came about because friends would tell me what they would like to taste in a cake, for example Tim’s Nuts came about because my friend wanted something with peanut butter and banana, so I created a cake with a chocolate biscuit base, a layer of peanut butter cream, bananas, fresh cream, chocolate cake and chocolate ganache,” FBB teases us as he describes the delicious layers while we get whiffs of the molten cakes baking in the oven.

"This is an idiot proof recipe"

While he bakes at the speed of lightning, there are some cakes that take more time and effort to prepare. “The red velvet cake is the most complicated as it is a lot of hassle to prepare. The Spencer’s Four Seasons takes a few hours from start to finish…it has 4 different layers of chocolate: chocolate cake, chocolate mousse, chocolate biscuit, and ganache…there is even an option to have it with alcohol known as the Boozy Spencer.”

Even though he is constantly baking, FBB rarely eats his own cakes. So we decided to ask him what desserts he enjoys when he does indulge in a sweet treat. “I love the chocolate mousse with Perrier from Hilton’s Senses…I also like Alexis for their cakes in general…and I enjoy the hummingbird at The Daily Grind,” he tells us. Mmm…we’ll be sure to try those.

FBB’s cakes run from RM60-RM75 and there are so many to choose from. To order from him visit his site.


Flourless Molten Chocolate Cakes
(Makes 12)



Group A
220 gm cooking chocolate
180 gm butter
¾ cup sugar

Group B
1 cup cocoa
¾ cup ground almond
5 eggs

Group C
250 gm couverture chocolate
300gm cream

The night before: prepare frozen ganache centres by melting Group C ingredients in a saucepan or microwave. Let cool. Freeze in rectangle/square container overnight.

Preheat oven to 160C. Line a 12 hole muffin tray with cupcake paper, or grease the tin. Melt Group A ingredients either in saucepan, or microwave. Make sure sugar is melted as well. Prepare cocoa and ground almond in a large mixing bowl. Pour melted group A ingredients and stir together with a whisk. Add the eggs one at the time.



The final result will be a glorious chocolatey glossy batter that is almost pourable. Use 1/3rd cups to fill 12 muffin holes. Scoop out cherry sized portions of frozen ganache, and insert into the centre.



Top with remaining batter to cover the frozen ganache.



FBB's Tips:
1. If you’re making a ganache splurge on the best chocolate you can afford, for the cake, regular chocolate will do.
2. Never throw away your butter wrappers; these are perfect for greasing pans with.
3. If you have a food processor use it to do all the mixing. It is a fail-safe method to ensure you never run into problems.
4. The cakes are equally delicious served with the ganache served outside the cakes, so if you don’t have time to pre-freeze the centres, just serve it as flourless chocolate cakes with flowing chocolate ganache

Latest Comments