Wanted to Show Cakes Everyone Could Join In On
Most people probably know him from The Great British Bake Off, and Micki Cheng has also used his participation in the program as a springboard to what he does today.
For 31-year-old Micki Cheng, it is important to emphasize that participating in The Great British Bake Off does not automatically lead to glamour and fame—it requires effort.
“The Great British Bake Off is an entertainment program when all is said and done. It’s a wonderful show, but it doesn’t come with a whole lot of fame. Building on it afterward and using your participation in the show to get out there, you can certainly do that, but it requires that you want it and work for it,” says Micki Cheng, continuing:
“The program gives you a platform if you want it, but it requires hard work.”
He participated in The Great British Bake Off out of defiance, as he wanted to show that it was possible to bake quite ordinary cakes that tasted good.
“Those who had participated—and won before me—were insanely talented, but their cakes were all these beautiful, pink cakes with lots of decorations. Then Tobias came and made really crazy cakes, where maybe the taste wasn’t in focus, but the cakes were interesting and wild. It provoked me a little because, in my mind, cakes are about coziness and togetherness,” Micki Cheng explains.
Before that, he had only made bake and shake cakes and hadn’t had much interest in cake baking.
“I wanted to champion good cakes that everyone can make and join in on, and that’s what got me to sign up for the program,” he says.
The learning curve has been steep, but the hard work has paid off. Today, Micki Cheng partly makes a living from conveying the joy of baking and recipes on his social media platforms.
The premise here is also that everyone should be able to join in.
“They’re not insane and complicated cakes, but things people can join in on. People don’t end up baking the really big, wild things. Maybe a few do, perhaps to satisfy an ego need, but many just want to bake a good chocolate cake or some cinnamon rolls, and even if it doesn’t look wild, it can still taste really good. That’s the most important thing for me; the taste and the coziness,” says Micki Cheng.
We Ask – Micki Answers
We asked Micki Cheng a series of questions to get to know him better. Find out, among other things, what his favorite dish is and which kitchen appliance he considers indispensable.
What has your journey to what you do today been?
The short word is: Prompt!
It all started with The Great British Bake Off. I went from one day being Micki, who just lived in Randers and minded his own business, to being someone people looked up to.
Since then, I’ve built quite a large following on social media. I don’t bake crazy things, but simple things that people can join in on. They can be cinnamon rolls, buns, or dream cake, which people can bake when they have the time. There isn’t much decoration, and it’s not complicated, but that doesn’t mean it can’t be delicious and taste good.
I live partly off my work on social media. Since The Great British Bake Off, I’ve also participated in several TV programs—both with and without food. In the future, I would really like to do more with television.
What have you gained from participating in The Great British Bake Off?
It’s important for me to emphasize that just because you’re in a TV program doesn’t mean there are gold and green forests afterward. The Great British Bake Off is an entertainment program that is cozy and delightful, but when it’s over, it’s over. Then it’s up to you to build on it afterward. You don’t get anything handed to you; it’s hard work.
That being said, The Great British Bake Off gave me a following on, for example, Instagram, which I could build on. So I’ve gained a platform that I’ve used to get out there. Opportunities arise, but you have to have the courage and surplus to seize them.
What are your ambitions now?
I signed up for The Great British Bake Off in defiance of those who had won before—I wanted, as I said, to prove that it didn’t have to be pink and beautiful or crazy and wild. That everyone could join in.
I also signed up with a secret dream of writing a baking book. I really wanted to win, but the prize doesn’t automatically come with a contract with a publishing house or a prize sum. I had a romantic idea of going to the library and seeing a baking book with my name on it.
After The Great British Bake Off, I got the opportunity to do TV. I hadn’t dreamed of that at all, but it happened, so that’s also what I’m dreaming of now—doing more TV.
It comes naturally to me, and I think I’m good at it. I can also see that my followers think it’s cool and fun. My dream could be that in 2023, people say: “Micki Cheng – that’s the TV host.”
I’m open to most things, but I’d especially like to do something with entertainment.
What is your best memory from the kitchen?
We come from a family where food is the focal point. Some of the good memories I have are being there when my grandmother cooked. I didn’t actually cook much, but I observed a lot and taste-tested.
What dish do you like to cook the most?
I cook a lot, but honestly, I prefer to eat it, and I especially like to be invited out or to someone’s home where I don’t have to cook.
I like food that is easy, accessible, and quick to make—but tastes fantastic. It’s probably some form of comfort food. Anything with butter and cream is good, but I also love Vietnamese food.
What dish do you make most often in your own kitchen?
It’s difficult to point to a single dish. All dishes that taste good and have the least amount of washing up.
I’m very impulsive, so I’m not good at meal planning or set dishes, and I’m not good at planning. My better half hates me a little for that. I actually like to see what I feel like on the day and then make something from that.
To avoid arguments, we’ve started getting meal kits at home, where things are decided for us. It works really well.
What is your favorite dish?
Free food! I’m really not picky. I get ecstatic over fried pork. It’s in my top 5. The same goes for meat patties and Vietnamese dishes—like pho.
I like old-fashioned Danish food, but also Asian dishes. We have a good mix here at home.
What is your favorite cake – both to make and to eat?
What is your favorite ingredient(s)?
Butter and cream. I use it for sauce, cakes, in cooking, and that sort of thing. I especially use it for sauce—my mantra is that all sauce is good.
One thing you always have in the fridge?
Butter, cream, eggs, and milk.
I have a great fondness for dairy products, but about a year ago, I found out that I’m lactose intolerant. I still eat it—I have lactose pills—or I eat lactose-free. You can actually get really good lactose-free products, but I need my dairy.
Like pretty much everyone else, I started working with sourdough during corona. So I also have my sourdough in the fridge. Its name is Flemming.
Where were you last impressed by a dining experience out?
My husband and I were at the Himmerland resort. There was a sous chef who had created the most balanced menu I’ve had in many, many years. It was absolutely fantastic. There wasn’t any food we didn’t like. I think it’s okay to be challenged, but I believe if you ask people—including myself—we’d rather have something we like than something where you think “okay, that was interesting.”
We had a six-course menu, all the dishes were beautiful and visually impressive, and they tasted amazing. There was a waiter who was really good at making drinks and cocktails that matched. It was a complete, perfect total experience. It was absolutely sublime. I think it’s great that you can get that experience in Denmark.
Do you have a favorite restaurant?
Every time I’m in Copenhagen, I want to get food from District Tonkin. It’s Vietnamese street food, and it’s absolutely fantastic.
I also like Hidden Dimsum because you can’t get that here in Jutland.
I think it’s cool to get such a big tasting menu with 10 courses, but I don’t want that all the time. So my go-to is a form of Asian street food or dim sum or something like that.
What are your favorite kitchen appliances?
I’m inclined to say my dishwasher. I would have a hard time living without it! Otherwise, my kitchen machine from Kenwood. I mainly use it for bread because I don’t want to knead for fifteen minutes. Who wants to do that?
Facts
Name: Micki Cheng
Age: 31 years
Residence: Central Jutland
Micki Cheng now makes a living from his platforms on social media, where he tries to spread the joy of baking and shares recipes. Follow him on his Instagram profile @mickicheng.