"When we first started in 2008, we would communicate via an online food forum, where we would discuss new dishes. One homemade cake I made wowed everyone," Luo says.

"Now many families have their own ovens. They can easily make cookies or bread at home. And it's easy to find a dessert shop down the street, which was rare 10 years ago."

Creating a new dessert is like making an art piece for Luo. "I enjoy each cooking process - from designing the dish, to preparing the ingredients, to making the dessert - even though each step takes a long time."

Besides launching her culinary career, Luo developed an interest in flower arranging, tea culture and designing furniture. But after the APEC summit, she chose to shun the limelight and focus her efforts on making Chinese desserts.