Q&a / Why this Hong Kong architect quit her job to become a baker: Yvette Yan Yi Li, founder of YYY House of Cakes, is inspired by geometry and once designed a cake based on LKF Tower

Nov 4 , 2023

Yvette Yan Yi Li, the former architect behind YYY House of Cakes in Hong Kong. Photos: Handout

YYY House of Cakes has a new store in Central, adding to the one at The Pulse in Repulse Bay – Yan says Hongkongers like destinations, so she’s looking at a few more locations in the New Territories

Not being professionally trained, ‘mumpreneur’ Yan isn’t limited by baking traditions and isn’t afraid of pursuing ‘crazy’ ideas – like an LKF Tower cake for Allan Zeman

“Mumpreneur” Yvette Yan Yi Li is the brains behind YYY House of Cakes, a geometrically inspired pink cake store located on Wyndham Street in Central, Hong Kong.

Style sat down with Yan to talk about the inspiration behind YYY House of Cakes, delving into the ins-and-outs of managing a cake business, as well as finding out the architect-turned-baker’s creative process.

What was your journey like in becoming a professional baker, and why cakes in particular?

The entrance to YYY House of Cakes. Photo: Handout

I was an architect by trade and my husband and I moved to the Middle East for work. My son was born there prematurely so I quit my job to look after him. I started learning [to make] sugar flowers, because as a preemie, my son slept a lot so I had loads of time at home. I learned from YouTube and the internet, and then I started making cakes for my kids’ birthdays.

The tasteful decor of YYY House of Cakes. Photo: Handout

I wanted to be a full-time mum. I found that, with cakes, I can do a bit and walk away, I can do a bit and then take my son to singing [class], or I can do a bit and then take my daughter to dancing [class]. It gives me a very flexible schedule, which is great for my kids, and I don’t have to feel like I’m missing out [on parenting].

How would you describe your baking style and philosophy? What makes YYY House of Cakes unique?

YYY House of Cakes’ founder Yvette Yan Yi Li isn’t a big fan of sweet icing. Photo: Handout

I was never professionally trained, so I always made my cakes according to taste and how I like to eat cake. Even for our custom cakes, we have a lot of fondant and icing, but I’m not a big fan of really sweet icing, so my 3D cakes inside have fresh cream, with icing on the outside essentially as structure to hold the design up.