Patti Chimkire is the brains behind popular – and incredibly whimsical – Melbourne bakery Mali Bakes, which has forged a name for itself for its curated collection of retro-inspired cakes that meld Patti’s love of colour and aesthetics.

Earlier this month Patti released her debut book, Mali Bakes, and Baking Business caught up with Patti to hear about what inspires her, and how best to tackle her creations.

Can you share a bit about yourself with us?

Hi! I’m Patti Chimkire, and I run a little cake studio called Mali Bakes, which just turned five this year. We’re based in Thornbury, Melbourne, and make custom celebration cakes—fun, colourful, and always full of flavour. I was born and raised in Bangkok, and moved to Melbourne in 2015. I’ve always loved cooking, and over time that love turned into this small but very personal business. What started as a creative outlet has slowly grown into something much bigger—and I still get excited every time I start a new cake!

What was it that first drew you to baking?

Surprisingly, I didn’t grow up baking—but I’ve always loved cooking. It’s always been something that brings me joy. When I first moved to Melbourne, I studied both culinary and pastry, and ended up working mostly in hot kitchens. It wasn’t until lockdown in 2020 that I really got into baking. With work on pause, I finally had space to slow down, play, and make things just for myself. That’s when I started creating celebration cakes—and I completely fell in love with it! I could experiment with flavours, have fun with the design… it felt like making edible art. It gave me a whole new way to express myself.

Your baking has such a unique style. Can you share the story of how you first began developing the vintage-inspired creations you’re now known for? What was the creation process like in those early days?

Back then, the retro-style cakes weren’t nearly as popular or everywhere like they are now. I came across some vintage cake decorating books from the ’50s and ’60s and got completely obsessed. I bought a bunch of piping nozzles and just started experimenting with different techniques. In the early days of Mali Bakes, I was still baking out of the kitchen in my share house. Most of the time, it all started with colour—customers would give me a palette, and I’d have full creative control to design the cake. That freedom to play was everything. It helped me develop my style, refine my piping skills, and figure out what felt true to me. There was a lot of trial and error, but I honestly loved that part of the process.

Your cakes and creations bring together Melbourne and Thailand. Where do you start with each creation, and how do you know when it’s ready for the shelves?

I think the Thai in me shows up most in my approach to flavour and colour—I’m not afraid to go bold. Thai food is all about contrast and balance: sweet and salty, creamy and sour, soft and crunchy. That mindset has really shaped how I build flavours in my cakes. While the Mali Bakes menu isn’t strictly Thai, those ideas are always in the background. You’ll find combinations like miso caramel with stewed apple, or blackberry with fennel. I usually update the menu once a year, and every new flavour goes through a lot of testing before it makes the cut.

Once something feels right, I put it out there and refine it based on customer feedback. The design process is a little different. Some of the ready-to-order styles on my website are just things I’ve created for fun—based on what I love, with no brief, just creative freedom. But a big part of my work is also bespoke. That usually starts with a colour palette or a client’s brief—what they’re celebrating and the mood they want the cake to bring. From there, I’ll sketch out ideas and pull inspiration from their moodboard, other references, or sometimes just a feeling I want to capture. No matter where it starts, my goal is always the same: to create something joyful, intentional, and full of personality.

What inspires you each day?

Honestly, it changes all the time. Some days it’s as simple as a colour I see on the street, the way fruit is arranged at the market, or a song that shifts my mood. Other days, it’s a customer’s story, a celebration, a milestone, something they’re excited about—and I get to turn that into something they can eat and share.

You’ve recently written Mali Bakes too. How was this process? What can other bakers / readers expect in Mali Bakes?

Yes! I did—and it was honestly one of the most exciting projects I’ve ever worked on. I poured so much of myself into it. I feel incredibly lucky to have worked with the amazing team at Smith Street Books, who gave me so much creative freedom to shape the book exactly how I imagined it.

I had a million ideas for what I wanted to include, so the process started with me just throwing everything on the table—all the flavours, designs, stories—and then we slowly shaped it into something that felt like a true reflection of Mali Bakes. There were a lot of late nights testing recipes, sketching ideas, and figuring out how to pull it all together. The book is kind of like a snapshot of my journey with Mali Bakes. There are simple cakes, like the saké cherry and matcha chiffon roll (which used to be a crowd favourite when we sold slices on Saturdays), and also some new recipes I developed just for the book—like a Vietnamese coffee flan cake. Then it goes into the layer cakes people already know and love from Mali Bakes, and there’s a whole section on decorating retro-style cakes. That part’s super detailed—it’s basically the book I wish I had when I started. I cover everything from colour theory to piping techniques, and at the end, there are 11 decorating projects that range from super simple to more advanced. So whether you’re just getting started or looking to try something new, there’s something in there for you.

What was your favourite recipe to develop?

That’s a hard one—it changed so many times throughout the process! But if I had to pick, I’d say the Vietnamese coffee flan cake. It’s a recipe I developed just for the book, and it really pushed me to experiment with texture, balance, and flavour in a new way. It’s made up of soft sponge cake layered with coffee flan, all soaked in a bittersweet caramel. A little unexpected, but so satisfying to eat. I’m really proud of how it turned out.

Where should other people first start with these recipes?

Start with whatever excites you. The book isn’t designed to be followed front to back—you can jump around. If you’re just getting into baking, Chapter 2 is a great place to begin. The cakes there have simple finishes and don’t require any piping skills, but still explore a range of cake baking techniques like chiffon, sponge, rolls, and even cheesecake. All the layer cake recipes also include easy ways to finish them, so you don’t have to go all out unless you want to. And if you’re in the mood to challenge yourself, the decorating projects are there for you. They’re broken down step by step, so even the more detailed designs are doable if you take it slow. The whole book is meant to grow with you—whether you’re just starting out or already deep in your cake era.

What does the rest of 2025 hold for you?

I’m really excited to see the book finally hitting shelves at the end of October—it still feels a bit surreal! We’re also heading into peak wedding season, which is one of my favourite times of year. I can’t wait to get back into the full swing of baking, creating, and being surrounded by all the celebration energy. There are a few more exciting projects lined up for early next year too, so I’ll be quietly working away on those behind the scenes.

Is there anything else you’d like to add?

Just a big thank you to everyone who’s supported Mali Bakes—whether you’ve ordered a cake, shared a photo, or are just curious about what I do. I poured a lot of love into this book, and I really hope it brings people joy in their kitchens. That’s the heart of it all for me.