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Iker Erauzkin
Jordi Roca
Can you tell us how you started Wonky Cake and a little about your technique?
I subscribed to the magazine Wedding Cakes – A Design Source. You always find something that gives you new ideas.
Is it a very complicated technique?
Yes, technically it’s difficult. You have to be very precise when measuring angles and do a lot of sculpture to get the shape just right. Also, mixing and preparing colors is also a lot of work.
How long does it take to make a cake?
Quite a while, but it really all depends on the amount and level of decoration required.
How do you decide what kind of cake to make for your customers?
By asking and listening to exactly what they want, and with the aid of photos, etc.. from different magazines.
What has been your most unusual request?
A cake in the shape of a half-open chocolate bar.
Do you have a favorite cake website or blog?
www.squires-group.co.uk
Now you make customized cakes but have you ever worked in a restaurant or bakery?
Yes, I make cakes to order for weddings and other special occasions. When I was younger, I worked in kitchens in London and I’ve also worked on on private yachts worldwide.
What’s your next cake?
A traditional English Christmas Cake.
Do you think that Tim Burton might like the Wonky Cakes?
Sure, maybe I could give him some ideas for his next film.
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Macrobiotics is a way of life and because of that it explains the basic aspects according to our personal needs in harmony with nature.
Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.
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