![]() "I think I had an eye for what looked good and what didn't during my painting days, and that transferred to the cake decorating. I think that would be fun and it's good for brand collaborations we'd love to do more of." The painter's eyeīean cakes aside, Moruzzi credits his aesthetic to his background as a house painter. I do want to experiment more with the savory side of things. We did one with Weetabix for a social media stunt with baked beans and bacon roses - essentially a wedding cake with a cheesecake filling and a baked bean core. We would do ones with, I suppose you'd call them chips, we call them crisps over here. But it was good fun."Īnd baking cakes for Queen Elizabeth was far from the only memorable request they've gotten over the years. We didn't have the time to think about anything. We were so busy, we just got it done and the next day we were up and at it again, doing something else. "And they called back when we were done for the day and said, ' It's the queen.' And we're like, 'The customer is THE QUEEN?!' So we went back in the kitchen after we'd closed everything up, made two cakes - one vanilla-based and one chocolate - and shipped them to her the next day. "We said, 'Yeah,' thought nothing of it," Moruzzi recalled. Then one busy Wednesday, they got a call from McVitie's, a cookie ("biscuit") company, asking them to make a cake for a VIP customer. They started doing TV appearances and getting even more popular in England. There were, however, some notable highlights. It was very testing psychologically." Cakes fit for a queen … the queen We were in the kitchen 20 hours a day most days. I brought my partner from the painting site to help me but it was the most hectic, chaotic time. "I kind of winged it for that first year. He found himself figuring things out on the fly because he had no other choice. And it was a lot for me at the time so I had to build a team around me." There were thousands of followers in the first week. We were thrown into the deep end and there was nothing to back it up. I think it was the fact that the cheesecakes were different, because no one was really doing these over-the-top, 'extra' cheesecakes, and the backstory that I was a painter played into it. 6, it was clear he was never going back to a construction site. Moruzzi launched the Instagram page on Jan. I didn't even have an email, let alone a website or anything like that. I designed the logo on Canva, an app on my mobile phone," he said. And then it completely changed overnight." A side hustle, maybe, make a bit of extra money. ![]() But there was no intention of making it a business. And I got to a point where I thought, people are gonna like it and maybe I could monetize it. ![]() ![]() And that inspired me to experiment and be creative with ingredients that I thought people would like, like switching up salted caramel for salted butterscotch, or pairing lemon and basil. My dad's half Italian so I was brought up around great food all the time. Going out to eat is something I do all the time, looking at other people on the internet and social media, drawing inspiration from all sorts of places. The response was so enthusiastic, in fact, Moruzzi figured he might be able to make a little extra money by selling his cakes. If they hated it, I think I would've packed it in!" But I would bring these little pots for (the workers onsite) to try and luckily they loved it, so it spurred me on. I think it's become much more popular in the last five years. "Not that it's frowned upon, but it wasn't super cool for a builder to be doing baking stuff then. "It's a bit of an odd thing to bring cake products to a building site," he laughed. Pleesecakes A baker is bornĪnd like many budding bakers, he looked to the people around him for feedback. Moruzzi's cakes always have an element of surprise.
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