VUE

From an aesthetics standpoint, Luu's cakes make a strong visual impact. ey're tall, colorful and intricately detailed. He uses tempered chocolate to make sails as cake toppers; isomalt for glassy, ice-like shards; drip techniques; luster dust for shine; and buttercream brushstrokes that give them their signature abstract texture. By the end, they more so resemble a type sculpture or painting as opposed to something edible. Luu also looks to collaborate with local businesses to give his cakes depth, and add an extra special element. "Working with amazing florists helps achieve a really non-traditional look," he explained. His cakes have been known to feature doughnuts, macarons, as well as fresh and dried fruit. What's perhaps equally as important are how the cakes actually taste, a component Luu hasn't forgotten about. A "Cake by Cliff " flavor can be as standard as you like—vanilla, chocolate, red velvet—or as adventurous as you're willing to go. Luu has made cakes reminiscent of his Asian heritage such as a ai iced milk tea butter cake filled with condensed milk buttercream and a vanilla cake filled with freeze-dried lychee buttercream. Everything that Luu knows, he has learned on his own. Whether through personal experience, baking books, YouTube or social media, his artistry and inspiration comes from just about everywhere. "I follow some amazing creative accounts on Instagram who inspire me," he explained, "But I also gain inspiration from my travels, meeting new people and hearing their stories, walking down the street in Sydney, talking to my clients — it's hard to say where exactly my inspiration comes from." VUE ON DINING V U E N J . C O M 104

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