Photo by Henry Paul Photography

There is no right or wrong way to go about this cake journey, but I wanted to share my way of doing things.

Clifford Luu's path to baking has always been a little different. There were no apprenticeships in high-end restaurants or exclusive cooking schools in France. Instead, the project administrator used his flair for flavour, his passion for architecture, and his natural sense of wonder to go from casual hobby baker to one of Sydney's most exciting creators.

Armed with a not-so-average kitchen toolkit that includes a set square and a razor blade, Clifford's detailed sculptural cakes, colourful textural sweets, and prettily patterned sourdough crusts have gained him a devoted Instagram following of 200,000+ people (and climbing!). His innovative designs have led to collaborations with the likes of Sydney's Museum of Contemporary Art, Nolinski Hotel in Paris, and brands such as KitchenAid, Oreos and Williams-Sonoma. 

Clifford believes that everyone can be part of the creative cake community. It's this inclusive philosophy that has seen him sharing his knowledge in workshops around Australia, Asia and New York, as well as launching a series of online cake-decorating courses, encouraging people to embrace that anything goes and all is possible. 

With spatula in hand and French bulldogs Howard and Edward by his side, Clifford Luu now welcomes you to take part in his journey and share in his knowledge.

Calling all Cakers, Bakers & Makers, it’s time to get CREATIVE!