From their home kitchen in Portlethen, Rie and Preston Gan are bringing the taste of Japan to the North East of Scotland.
Rie’s baking journey started back in Kyoto, Japan when she was just 10 years old. Completely self-taught, she baked for her family at home, before later moving to Aberdeen.
‘When I moved here, I didn’t think about a business,’ Rie says. ‘But I was always baking cakes; cakes for family or friends, and everyone said “you should start a business”.’
Giving in to the encouragement to share her creations, Our Little Corner Cakes was born.
When Our Little Corner Cakes’ first started, Rie was already offering both her traditional Japanese cakes as well as celebration cakes.
Rie says her cakes are all about Japanese authenticity. ‘They are very light, fluffy and not overly sweet,’ she says, holding this as a good selling point among all the sugary and sweet desserts we are accustomed to in Scotland.
Our Little Corner Cakes Japanese range currently includes Japanese Choux Cream, Cotton Cheesecake and Strawberry Shortcake, and while they may look simple, a lot of love, attention to detail and effort goes into each cake to balance the delicate flavours and get the light texture just right.
Cotton Cheesecake
A self-proclaimed perfectionist, Rie pours her heart and soul into every single cake, ensuring that they capture the elegance and bring the joy that Our Little Corner Cakes strives for from the first sight to the final bite.
The cakes that Rie makes are exactly like the kind you’d find in a local Japanese café, patisserie or even convenience stores, but can now be found freshly made in Aberdeen.
These light cakes would not only be enjoyed as desserts but as light snacks throughout the day too.
‘They can be taken as a light snack from everyday convenience stores,’ she explains.
‘Because in Japan, after work, for example, you want to find something to eat, you buy a slice and go home.’
But, they aren’t just popular from cafés, patisseries or even stores.
‘The strawberry shortcake, for example, is the go to cake for Japanese weddings and birthdays,’ Rie says. ‘It’s the most popular and iconic for any special occasion.’
The Japanese Cotton Cheesecake, on the other hand, is celebrated for its signature ‘cloud-light, melt-in-the-mouth’ texture. Perfecting this delicate cake requires patience and mastery, which is why it is so admired in Japanese bakeries. Rie takes great pride in crafting each one, bringing an authentic taste of Japanese baking to every cake she makes.
At the moment, the offering includes the three cakes mentioned previously, but Rie is always plotting ideas for possible future additions.
Celebration Cakes
‘Because I’m from Uji, and Uji is famous for green tea, I want to use green tea in a cake. That’s something I want to experiment with,’ she says.
But Rie’s talents don’t stop at her Japanese cakes. Having studied at a prestigious art school in Kyoto and worked as an art and antique restorer for some time, she has turned this artistic flair to cakes as well, often overcoming challenging briefs and creating stunning celebration cakes for any occasion.
‘I have had a lot of challenging celebration cakes, because I never did it in Japan,’ she says.
‘Buttercream cakes and fondant decorations, everything was new to me, even the taste. But after a lot of practice, I really enjoy making these cakes.’
Seeing some examples of Rie’s work creating highly themed celebration cakes does capture her artistic talent and eye for detail perfectly.
Japanese Choux Cream
I was lucky enough to get to sample their Japanese cake offering when I sat down with Rie and Preston for this feature. So, I can say first-hand that they are indeed as light and delicate as they promise.
Combining the fresh sliced strawberries into the Strawberry Shortcake instead of the jam we are used to here in the UK brought a freshness to the cake that really complimented the delicate texture and taste of the sponge.
The delicate flavour of the Cotton Cheesecake made it extremely moreish while it really delivers on its namesake, being light as a cloud.
Strawberry Shortcake
But, my favourite has to be the Japanese Choux Creams. The light pastry shell filled with the silky signature cream is definitely my kind of cake, dessert, snack – I would just eat it all the time if I could!
Rie will continue to create her delicious Japanese cakes and celebration cakes from her kitchen in Aberdeenshire. I will certainly be waiting patiently to try whatever creation she comes up with next.
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