Capitalizing on passion

-A A +A

Sunday, April 20, 2014

IT'S wise enough to say that passion is as important as money capital to start a new business.

And so began the new cake and pastry business of Roanne Sheen Hidalgo-Suelto by starting to dream about it that came bundled with her love for cooking.

She and her husband Leo opened their first business venture named INVIlicous on V. Mapa Street just this year after realizing a growing trend for customized and personalized cakes in Davao City.


Sheen first got her first hand on baking when she was still young, with her mother as the first mentor.

"It's my hobby since kid pa, 5 years old pa lang ako nagbe-bake na. My mother trained me, she's my biggest inspiration who taught me at an early age." she said.

Even before opening INVIlicious, Roanne is a point person when her relatives and friends are looking for cakes to prepare for occassions, especially birthdays, weddings, and baptismals. Her innate skill in baking cake has never failed them.

She is also very active in bazaars, featuring some of her cakes that never really last long on display because shoppers buy them out.

"First time na sumali ako ng bazaar, 1 hour pa lang tapos 20 dozens of cupcakes ubos agad. That time nag-open din ako ng bazaar sa SM Ecoland for 1 month," she said.

When you say INVIlicious, it is almost synonymous to its red velvet, chocolate moist, cupcake, and fondant cake, although Sheen also prides her dark chocolate, mocha praline torte, baked cheesecake, lollicakes, and conepops.

The cute lollicakes and conepops are just as perfect for kiddie parties.
Sheen assures customers that she only uses high quality ingredients for her products. In fact, some of the supplies she gets from US and New Zealand.

One piece of advice she can give on how to determine a high quality from what is not is the taste. In low quality, fondant cake has a bitter taste while the high quality tastes more like a candy.

Given the no ordinary ingredients, she said prices of her products are still among the competitive.

"I don't compromise sa quality ng ingredients. That I can assure. I personally do the baking and hands on sa decorations and everything. Most fondant you cannot eat kasi mapait siya. But our fondant is like candy," she said.

When it comes to cakepops and conepops, Sheen said she dips it in premium chocolate to prevent it from falling apart.

"The cone pop won't melt for as long as good quality ang gina-gamit na chocolate. May iba na they put a little chocolate and more oil," she said.

Published in the Sun.Star Davao newspaper on April 21, 2014.


DISCLAIMER: Sun.Star website welcomes friendly debate, but comments posted on this site do not necessary reflect the views of the Sun.Star management and its affiliates. Sun.Star reserves the right to delete, reproduce or modify comments posted here without notice. Posts that are inappropriate will automatically be deleted.

Forum rules: Do not use obscenity. Some words have been banned. Stick to the topic. Do not veer away from the discussion. Be coherent and respectful. Do not shout or use CAPITAL LETTERS!