Cake it till you make it

I'VE NEVER been a fan of angmoh-style cakes; I much prefer local, soupy desserts such as ice kacang, cheng tng, orh nee, tau suan, pulut hitam... I could truly go on forever.

So it didn't matter when our wedding venue told us they only provide dummy wedding cakes - ours was a mammoth five-tier rubbery plasticky cake, complete with a slot for us to make a pretend knife cut - and that we could buy our own real wedding cake if we liked.

Meh, we thought. Guests are likely to be stuffed after an eight-course Chinese dinner, right? Plus, we're already serving mango sago, which is a far more delicious choice of dessert (versus some dry sponge cake with way too much icing), no?

Apparently not, as we later found out. While those from Singapore didn't bat an eyelid at the dummy cake, our out-of-town guests from the West were flabbergasted - not just by the lack of an edible wedding cake, but by the very existence of a fake one. (They all loved the mang…