VUE

uu began baking just four years ago in 2014 and found himself creating confections on a weekly basis for close friends and family. Aer putting together an online portfolio and sharing his work on social media, Luu was suddenly building his experimental cakes for some of the culinary world's top food figures—an impressive feat for any baker, professional or not. Luu's real life though, away from the screen, is altogether different. He doesn't eat, sleep and breathe sweets—he's just like you and me. "I live with my partner and French bulldog Howard. I wake up and start my normal office job quite early. Aer a full working day, I come home to bake, decorate and answer emails. I manage the @cakesbycliff Instagram as well." On the weekends, Luu spends most of his time hosting cake workshops, designing and making deliveries. "I try to schedule at least half a day to ensure I catch up with my friends," he explained, "it's a very fine balance I am still trying to finesse!" What sets his work apart from the traditional layer cakes we're used to seeing is the artistic influence that stems from his studies. Luu received a bachelor's degree in Design in Architecture from e University of Sydney, which quite literally shapes the foundation for a lot of his work. His style today takes on a minimalist, geometric feel that is both unique and gravity defying. His cake-making process oentimes takes place in stages. If Luu is working on a commissioned cake for a client, he starts by draing initial sketches that are then sent out for approval. Once they're able to come to an agreement, it's time to get baking. While it's difficult to approximate just how long a singular project will take him, Luu admitted to one time creating a cake in just two hours. "No one knew!" VUE ON DINING V U E N J . C O M 102

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