Episode Transcript
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Speaker 1 (00:00):
The Heads podcast network mine never seeing it and this
is my dadmin. Hi, and when I grow up, I
want to be a TikTok start.
Speaker 2 (00:09):
Right or a sports player Okay, hang on, yeah yeah.
Speaker 1 (00:13):
Even a fashion designer. Actually maybe in all the players.
Speaker 3 (00:17):
Okay, slow down, Maybe we should talk to some amazing
females who inspire you and who you want to be.
Speaker 1 (00:22):
Like, yeah, and we can find out what they did
to get where they are.
Speaker 3 (00:25):
Yes, and let's do it as a TV show.
Speaker 1 (00:28):
No, Dad, only old people watch TV. Let's do it
as a podcast.
Speaker 4 (00:32):
Okay, yeah, yeah, I guess that works.
Speaker 1 (00:34):
Snap, this is when I grow up. The Swick's GISs
is Jordan Rondell, who is also known as the Caker.
She tells us how she found a love for baking
with her grandparents and after going to university, she decided
to follow her dreams of pick baking.
Speaker 3 (00:49):
Yeah it's pretty big leak to do that, but she's
turned in her passion into a thriving cake business and
made a name for herself right around the world.
Speaker 1 (00:56):
She has so many celebrity fans of her cakes now
Jennifer Annis from Friends Drop, Oh yeah, name Drop, and
she's also made a cake for name drop, Miley cyrus birthday,
Miley Cyrus's birthday and her mum's wedding.
Speaker 3 (01:09):
Is it cyruses or cyruses?
Speaker 1 (01:13):
Later?
Speaker 3 (01:13):
She also made one for Flea from the Red Hot
Chili Peppers for his wedding.
Speaker 4 (01:17):
You've got a bit confused when you asked her.
Speaker 3 (01:18):
That question, right, yes or right?
Speaker 1 (01:20):
I don't know all about the rock bands, dad.
Speaker 4 (01:22):
You don't need to know all the members of dead
rock bands.
Speaker 2 (01:25):
Yeah.
Speaker 1 (01:27):
Well, she's also teamed up with celebrities. Sometimes these clubs
don't go as well as she'd hope, and we find
out what.
Speaker 3 (01:33):
She learned from this, and she shares why it doesn't
matter whether you've trained in something or you're self taught.
As long as you're passionate and you work hard, you
can make your dreams come true.
Speaker 1 (01:41):
And you hear all about it on this podcast as
well as Dad doesn't really like cake.
Speaker 4 (01:45):
Yeah, you bring that up, don't you.
Speaker 3 (01:47):
Yeah, thanks for that.
Speaker 1 (01:48):
You're welcome, Hey, dad. When I grew up, I want
to be a baker like Jordan Rundall.
Speaker 3 (01:53):
Okay, well, they do say you can't have your cake
and eat it too, so you know which, I'm not
sure why they say, Randly I was gonna say, you've
got cake. Sually, that's the one thing that you can
do with it. Anyway, I am rambling. Welcome Jordan. It's
great to be here.
Speaker 2 (02:05):
I'm thrilled to be here. Thank you.
Speaker 3 (02:06):
It's very cool. Yeah, it took the time, so thank you.
Speaker 2 (02:08):
Total pleasure. Now.
Speaker 3 (02:09):
I always like to start by putting Cenner on the spot, like,
why does she want to be like the person we're interviewing,
What do you want to be like?
Speaker 4 (02:14):
Jordan?
Speaker 1 (02:15):
Well, Jordan, you were super inspiring. You foolded your dreams
to make cakes, and pretty soon after that your cakes
were not just in New Zealand, but right around the world.
You've made cakes for Hollywood celebrities, you've written books, joked
on TV shows, and you've made making cakes really cool.
Speaker 2 (02:31):
Appreciate that. That's so nice. Thank you.
Speaker 3 (02:33):
How nice is it for someone? And she never calls
me cool, so I'm not so how nice is it
to be called cool?
Speaker 2 (02:40):
It's very nice? Actually? Yeah, yeah.
Speaker 1 (02:43):
We always want to find out how our guests fell
in love with the thing that became their career. And
for you, I read it was baking with your grandparents
and holiday in Paris, right.
Speaker 2 (02:53):
Yeah, so my dad is French, and I would go
and visit my grandparents every kind of summer holidays and
go spend it with them. And it's kind of it
is a bit of a cliche story, Like I feel
like you hear a lot of bakers say this, like
it was my grandmother that made me fall in love
with baking. For me, it just really is that, and
it's like it's it's my truth. And I remember being
(03:14):
quite young, like four years old, and being in the
kitchen with them sort of you know, this tool like
at their knee, and just being like enamored by the
smells that were coming under the oven, and like watching
them take so much care put everything together, you know,
selecting these perfect ingredients and seeing, yeah, like sort of
watching them come into this like miraculous hole when you
(03:36):
put them together. And then on top of that, when
it was time to finally share them with whoever was
going to be eating them, like the joy that it
would you know that it would spread and it was
just addictive. I was just I knew it was what
I wanted to do from a very young age.
Speaker 3 (03:48):
Sounds fancy too, doesn't it, Like baking in Paris? You know,
my grandparents were in North Caterbory and they had a
bookcase in their toilet. That's as fancy as they go out.
And even now I'm like, that wasn't hygieenic, But for you,
it's pretty cool thing to be out of experience and
obviously to learn over there as well.
Speaker 4 (04:03):
They're obviously passionate about it.
Speaker 2 (04:04):
Yeah, I mean, look, they were just home cooks and bakers,
but they were the best. Still the best food that
I've ever eaten in my whole life. I still crave it.
And but yeah, and it was kind of it just
a little fancy, but it's very it's very grassroots, you know, right.
Speaker 1 (04:19):
Did you dream as a kid that you were going
to be a baker one day?
Speaker 2 (04:22):
I knew it. It's what I wanted to do. But
I kind of even knew I could turn it into
a career, right. You know. My parents really pushed me academically,
and they were like, you got to do well at school.
And I did do well at school and I ended
up doing a business degree at UNI. You know, I
was like, oh, okay, I guess I'll be like I
guess I'll I don't know, I'll go into advertising or
be an architect or an interior designer. I didn't really
(04:44):
know what I wanted to do, but it certainly wasn't like, oh,
I can actually form a career of becoming a baker. Yeah,
but I did end up creating this little blog back
in like twenty ten, I was twenty one. It was
basically an outlet for me to share the recipes that
I've been creating, and quite quickly, like over the night,
people were like, well, we want to buy a cake,
We want to know, get a cake. And it sort
(05:06):
of clicked at some point that I had to that
this was a business and that I could, you know,
turn into something. But it grew very organically.
Speaker 3 (05:13):
So as a kid, like how much baking were you doing?
Like was there something that you would do for enjoyment,
for fun?
Speaker 2 (05:19):
You know? Yeah, yeah, I would like get home from
school and like avoid homework's push to the side and
like just get in the kitchen and bake. And yeah,
my poor mum like probably had to deal with so
much miss and.
Speaker 3 (05:31):
Like as a parent, for some reason, miss as one
of those things, Yeah do you need to make see
it as always making smoothies.
Speaker 4 (05:37):
I'm like, do you need to make it smoothie? Right now?
Speaker 2 (05:40):
But yeah, so yeah, yeah I would. I would, just
I was addicted. The kitchen was like my happy place. Wow.
Speaker 1 (05:46):
So you put it in the hours baking, but you
never actually studied it, as you were saying, you were
self taught. Do you think that helped you in a way.
Speaker 2 (05:52):
I do think it helped me. I think it.
Speaker 4 (05:55):
You know.
Speaker 2 (05:55):
While I do want to go and learn those amazing
proper eatree skills one day, I think it'd be really
fun thing to do. I think teaching myself meant that
there was no like rigidity to the learnings, and it
gave me more room to be really creative and flexible
and like push the boundaries in my own way and
develop my own style. So I'm actually quite grateful that
(06:16):
I didn't go study. Yeah yeah, and.
Speaker 1 (06:20):
After school, like you were saying, you studied business and
then aside you were doing your recipe blog. Then you
decided to quit UNI and follow your dreams. How was
that taking a big step and how did you know
that you needed to take it?
Speaker 2 (06:31):
Well? I didn't quit. I finished, which was good. But yeah,
I guess you know, it was scary because I'm like,
I was supposed to go and do a proper job
you know, and I yeah, I don't know. I just
I took a leap of faith and just didn't look back.
I mean I get asked in interviews all the time
like what would you tell your younger self? And I'm like,
(06:53):
literally nothing, because if I if I told my self
in my younger self anything at all, I'd be like
very put off, as terrified. You know. Yeah, it just
had to be that like blind ambition that drove me
through it.
Speaker 3 (07:10):
What about you? You know again, I'm going to put
my parent head on. So your parents, you know, you've
gone and studied university, got your degree, which you can
always I guess fall back on, But what about making
that move?
Speaker 4 (07:19):
What were they like when you were like, this is
what I want to do.
Speaker 2 (07:22):
My dad, who's the more, he's like a furniture designer,
he's a businessman himself. He's he was much more go
do your thing. You know, you're amazing at this, Like,
go pursue your thing. My mum, who's adoptor, is a
bit more you know, scholarly and like that way bit
more like career traditional career. So she was a bit
(07:43):
worried at times, but I mean it all worked out fine.
Speaker 3 (07:47):
So yeah, I guess for parents listening right now, because
you know, would you say it's a good thing to
encourage your kids if they've got a passion for something,
And you know, because I guess in some ways you
don't know until you try.
Speaker 2 (07:57):
That's right. Yeah, I think they could both see in
me that it was something I just really wanted to do.
And then, you know, in the really hard days, because
obviously inevitably there are many of those, it was kind
of you know more my mum that was like, oh, well,
you know, you can always just go to something else.
JA was like, no, I'm gonna stick with this.
Speaker 1 (08:15):
So you officially became the Caker and started a store
in New Zealand, putting together your homemade style cakes that
tasted amazing. When did you realize that the stream of
yours had taken off?
Speaker 2 (08:25):
It was pretty early in I think honestly, it happened
really quickly. Timing was fully on my side. Auckland really
needed a good I don't know, a good place to
go get like homemade style cakes at the time, there
was no one doing that, so honestly hapn't. Pretty quickly
had my first wedding cake order and like within like
the first two months, but I suppose the real moment
was when I got my first commercial kitchen and shop
(08:49):
and stuff, which was like in the second year. And
then another milestone was when my little sister actually quit
her job in law. She'd be on my lawyer and
she was like, I want to come work for you,
and together we're like this really dynamic. We've read different
different skills, and she came in and we put our
(09:10):
brains together, and that was when we like tripled everything.
We tripled staff, we tripled in revenue, and we tripled,
like we moved with space three times as big, all
in the space of a year. So that was a
year five.
Speaker 1 (09:24):
This is when I grow up.
Speaker 3 (09:27):
So I was saying to see you her the other day,
Like as a kid, my mum had this old woman's
weekly cake book.
Speaker 4 (09:32):
I think I've spoken to you about on the radio.
Speaker 3 (09:33):
There was the iconic book that you choose for a
cake as a kid, and then when you became sort
of older, there was seemed to be like chocolate, carrot,
and banana.
Speaker 4 (09:41):
They were probably your.
Speaker 2 (09:42):
Options exactly, maybe a lemon, maybe a.
Speaker 3 (09:44):
Lemon, you're right, maybe a lemon, but you know, you know,
do you think there was obviously a gap to make
sort of cakes that were not just your standard cakes,
even though they were homemade style.
Speaker 2 (09:52):
There really was. There was. There were two places I
won't name them at the time that I remember, and
I used to go there all the time. I used
to love, you know, sitting in a cup of tea
and a slice of cake. But yeah, it was quite basic.
It was like chocolate, vanilla and lemon. And I came
in with a slightly different take on things and people
lapped it up.
Speaker 3 (10:11):
So did you set about to kind of make them
sort of like it's cool with in it in a
way or is it just what you were kind of
into naturally?
Speaker 2 (10:17):
Kind I thought I was into. I just yeah, it
was what I liked to eat myself. And so I mean,
as you know, my the only books I've read were
like cookbooks, and I just just studied and got inspired
and yeah. Wow.
Speaker 1 (10:31):
So then you brought your business to America and bought
out your own cake boxes for people to make cakes
at home. So cakes from a box have a reputation
of being pretty standard, but yours were luxury cakes.
Speaker 2 (10:42):
Yeah. Again, I saw a big gap in the market
for a cake mix that was actually good quality, and
I started them started that line in New Zealand where
like really there was no there were no options, and
they kind of took off, and you know, we're talking
like a twenty five dollar then now thirty, but twenty
five dollars cake mix. So I think your average I
(11:04):
don't know at the time what the price was, but
probably like less than five dollars. So that's a pretty
crazy thing to be like, you should buy this thing
that's five times the price of a regular you know,
the other version. And so it took a lot of
like educating my customer around why they should. But it
wasn't that hard because I just kind of adapted, like
the recipes that I was selling in the bakery to
(11:26):
work in a box setting, Like do you just had
to use one bowl, add a couple of fresh ingredients,
and then you could have the same type of cake
that you could you buy from the bakery. So yeah,
there's a lot of work, but yeah.
Speaker 3 (11:39):
Well your luxury cakes, Yeah, yeah, they kind of did
stand out. Do you think it's kind of been important.
One of the keys to your success, like get in
a way is, like you say, finding something that wasn't
being done. Luxury cakes or homemade cakes and different cakes,
like finding something that's not done.
Speaker 2 (11:52):
I think that is one way to be successful in business.
I don't think it's the only way. I think it
was made. It actually really quite tricky, trying to like
reinvent a whole category that already was very you know,
stuck in people's minds. This is how it is. So
I had it was a lot of work and effort
to change people's perceptions that they should spend more money
(12:13):
on this very conceivably simple product.
Speaker 3 (12:16):
Yeah.
Speaker 2 (12:16):
So I don't know. I don't know how to answer that,
because it was it was tough to be honest, but
I'm still proud of it.
Speaker 4 (12:22):
Yeah, totally.
Speaker 1 (12:23):
Yeah, I don't want to offend you. So I went
into this moment. But Dad isn't the biggest fan of cakes.
Speaker 3 (12:28):
Well I feel like, yeah, okay, I don't want to
offend Jordan neither. But I feel like sometimes it's an obligation,
but someone's made a cake or I don't feel like
cake all the time.
Speaker 4 (12:36):
And the Happy Birthday song is very slow.
Speaker 3 (12:38):
I feel like we could pick that up just a
little a little bit faster as well.
Speaker 4 (12:42):
But how much cake you like? Are you eating?
Speaker 2 (12:44):
Like?
Speaker 4 (12:45):
When you were.
Speaker 2 (12:46):
Still like every day Yeah, yeah, still into it, you know, yeah, totally.
I never lost my lot for it. We'll just but
I do know a lot of people, especially men, who
aren't crazy into cake.
Speaker 1 (12:59):
I love.
Speaker 3 (13:00):
Well, it's interesting we were reading about this and I
think you're going to say that now, and something you
said in another interview which kind of stuck out.
Speaker 1 (13:06):
Oh, yes, I keep telling dad that cakes are more
about just eating them. They're a symbol of sharing something
people to mark celebration. Although eating them is really great
to Yeah, but.
Speaker 3 (13:16):
They are kind of that they are quite a symbolic thing,
which I hadn't probably given a thought until you see
that in another interview.
Speaker 2 (13:21):
Yeah, I love that about cake. That it's you know,
it's usually this the sort of landmark of some of
the most important celebrations in our lives. And I find
that even like, you know, I'll go like a crazy
dinner party and the cooks will put in all this
effort and then like I'll bring out a cake, like
a sort of a simple cake and everyone will just
like flock to them. It's still like that.
Speaker 3 (13:44):
I don't know, people, it's life cake and it's kind
of marking an occasion bringing people together, which is kind
of cool. Yeah, yeah, maybe I'm coming around the cake
after all.
Speaker 1 (13:54):
Well, quickly you've got a great reputation for the go
to baker for fashion events, openings and big parties. There
must have been pretty amazing when it started happening.
Speaker 2 (14:03):
Yeah, it was, it was. It was cool. I was
kind of already like in that scene, I guess, as
I was growing up here and Auckland's small, it's easy
to like, you know, do whatever you want. So I
think it also helped me to have the right contact,
the right connections already, and my friends who were in
(14:24):
that industry naturally used me for you know, their catering
needs and took off from there.
Speaker 3 (14:29):
But then you're getting like eventually getting shout outs from
like Jennifer Anderson from friends or Walking Phoenix and things.
Speaker 4 (14:35):
I mean, how does that happen? And does that pretty
amazing when that happens?
Speaker 2 (14:38):
Well that, yeah, that happened when I first moved to
La So that was like five years ago, and that
was a wild ride. Like a lot happened in the
first few months that I was there, Like that, I was,
I made like fleas wedding cakes and like, yeah, did
I make a cake for walking things? I think I did,
and for the first a little bit, and then so
(15:00):
I was like, oh crap, I've made it, Like this
is awesome. And then COVID happened like a couple of
months later, and the whole thing shut down and no
one was having parties or events anymore. So it was
a big like shock to the system. So then I
flipped everything on its head and was like, Okay, I'm
not going to do I'm not going to focus on
the fresh cakes. I'll focus on the cake kits. And
(15:22):
that's when that gave me room to really develop those
and put those into market and in the US.
Speaker 1 (15:27):
Yeah, wow, Well can we talk about some of the
people that have asked you to make cakes for them?
Dad was super impressed to hear that you'd made a
cake for the bass guitar player from the Fleas or.
Speaker 3 (15:38):
The Red Yeah, it's all right, People's Fleas. The bass guitarist, Yeah,
pretty impressive. Like you mentioned before, that's pretty cool to
go for their wedding.
Speaker 2 (15:50):
Yeah, I know. She like, they came around to my
house for like a tasting and they were just like
the sweetest people. And then they when I went to
deliver the cakes to the wedding. They like asked me
to stay, and it was really cool. It was cool experience.
Speaker 4 (16:02):
Yeah, and I sound like the cake was quite complicated though.
Speaker 2 (16:05):
It was that one need to be free of like everything.
It was barely a cake, you.
Speaker 3 (16:09):
Know, So what was when someone asked for that, you know,
and now we want this out, we want this out.
Speaker 1 (16:14):
You know.
Speaker 4 (16:14):
It's like does that make it trickier?
Speaker 2 (16:15):
Of course?
Speaker 1 (16:16):
Yeah, yeah, really tricky. Yeah, what gives it like a flavor?
So it was like sugar free.
Speaker 3 (16:20):
I think it was sugar free, gluten free, basically everything free,
you see.
Speaker 4 (16:24):
Yeah, but obviously they loved it.
Speaker 2 (16:25):
Yeah. I think I was allowed to use nuts they
got because if I wasn't allowed to use almond flour,
there's just kind of no way. Yeah, It's like you
might as well serve them an apple. And I think
I was allowed to use unrefined tricks. I use like
coconut sugar or something.
Speaker 1 (16:40):
Right.
Speaker 2 (16:40):
I remember it actually tasting pretty good.
Speaker 3 (16:42):
You don't want to spice it up with an actual
red hot. But do you get to like, do you
get to see the reaction.
Speaker 2 (16:50):
A lot of stumps, Yes, a lot of the times.
Actually the guests that or the customers that are asking
me to make cakes also kind of like you know,
asking me to be there to serve it too, which
is quite cool. So and that's my favorite part of
my job, is like being able to serve the cake
and see the reaction.
Speaker 4 (17:09):
Because you went to the wedding for it, didn't.
Speaker 2 (17:12):
They asked me to stay at the wedding.
Speaker 3 (17:14):
Keda is the lead singer Lauren Hill was performing all that.
It must be quite surreal.
Speaker 2 (17:19):
It really was. And I had, like at the time,
I was driving this big old Cadillac. I still drive it,
but it doesn't have a c and it was the
middle of summers. I was like, OK, I'm gonna need
to hire a car, and so I got this like
sports car and like Risso made a whole thing of it.
You know, it was really it was really cool.
Speaker 4 (17:36):
What awesome moment.
Speaker 1 (17:37):
Yeah, and then Miley Cyrus gets you to make your
cake for her birthday only a few hours before the event,
and it was in gluten free and nut free olive
oil cake. How did that go? And did you meet Miley?
Speaker 2 (17:48):
That went super well again, and one of those very
tricky ones to make because they needed it to be
super and a couple.
Speaker 3 (17:55):
Of hours out that seems quite disordered.
Speaker 2 (17:57):
Oh yeah, I had to cancel plans then.
Speaker 4 (18:00):
Yeah, and I kind of like.
Speaker 2 (18:01):
I'm still one of those people that doesn't want to
charge just because they're a celebrity, like charge them ten
times the price. So I just like it was probably
not worth it, but it was worth it because then
the Cyrus has kind of ordered a few more cakes
and it was great. But I did meet her not
long after the reason I got the orders because my
(18:22):
friends are really good friends with her, so they kind
of like teed it up and we went all went
out like a couple months later, I think, and I
meet her then.
Speaker 3 (18:29):
But that's pretty surreal making cakes for all these amazing celebrities.
Speaker 2 (18:34):
This is the thing a thing about LA like you
wake up and you just don't really know what's going
to land in your lap.
Speaker 3 (18:39):
Was that the party in the USA WHILEY was singing
about their birthday party?
Speaker 4 (18:42):
Or was another.
Speaker 3 (18:43):
Life Well you might have made a cake for the
party of the US exactly.
Speaker 2 (18:49):
Let's just say it is.
Speaker 1 (18:49):
Yeah, this is when I grow up? What about when
things don't grow right? We don't want to make you
talk about things that you don't want too, but I
imagine you learned lots of lessons when these things happened.
Speaker 3 (19:03):
Yeah, Like Chrissy Teagan, who's an American model and she's
married to singer John Legend. They were big fans of
your cakes, and then you teamed up together on a project,
took some photos together, hung out, and then shortly after
you guys teamed up, it seemed like she brought out
her own version of box cakes that were quite similar
to yours.
Speaker 1 (19:20):
You talked about being really hurt from this experience. We
don't want to make you go over it again, but
we did want to ask what are some lessons that
you did learn from that a ton?
Speaker 2 (19:29):
Yeah, I'm actually super grateful for those awful hard experiences
because they are the things that you learn the most from. Yeah,
I learned a time from that one that one like
really stung at the time, but like it meant I
would never do anything like that again. A lot of
that was my own kind of I just wasn't onto
it enough and didn't have the right paperwork in place,
(19:52):
and didn't you know, so I did. I'm really grateful
for those lessons.
Speaker 3 (19:55):
Well, even you, like you're saying before about how what
do you charge people? I mean imagine those decisions. And
there's no textbook with anything going in as well, so
you're probably learning as.
Speaker 2 (20:03):
You go, right you are, yeah, absolutely charging like what
you charge for things. I still struggle with that. I'm
like free.
Speaker 1 (20:16):
And now you have a new chapter in your life.
You sold the cake of business. What next? Is it
scary but also exciting to be moving into that new chapter.
Speaker 2 (20:24):
It's actually quite terrifying but exhilarating. And I was super scared,
like in the first couple weeks that this was all happening,
I was like, oh my god, I'm going to be
really depressed and really lost, and it's actually been the opposite.
I felt really amazing and excited and like just chill
and I'm ready to take a little bit of time off.
(20:46):
But like it's weird, like all these cool things are
like coming in. Even though I've yeah, officially like sort
of stopped being the caker, I can be me finally,
like without any kind of boundaries, and I'm it's like
a really good thing. I'm happy about it.
Speaker 1 (21:02):
So now can we ask some quick fire cake question?
Speaker 2 (21:05):
Yes, go for it.
Speaker 1 (21:06):
What is the weirdest cake you've seen? Or the weirdest
cake decoration.
Speaker 2 (21:10):
I mean, I still find any like anything that's super themed,
like a shrip cake or like, you know, a dinosaur.
Sometimes I get asked to make that and I just
say not in like adult it just doesn't taste good
when it's got that much fond in time. It's not
a delicious things you might just like get a for green.
Speaker 3 (21:33):
Yeah.
Speaker 4 (21:34):
Have you ever dropped a cake?
Speaker 2 (21:36):
Not with my own hands. And I've been in like
a car crash when I was delivering cake and that
went flying to the front of the car and it
was cake. Okay, it could have been worse, but I
did have to go back home and fix it.
Speaker 1 (21:49):
Oh is it okay to lick the spoons while making
cakes at home?
Speaker 2 (21:54):
I don't do it, you know. I don't think it's
that cool to do that.
Speaker 3 (22:00):
Cake can sometimes get a bad reputation. But you're saying,
you know, eat it quite quite regularly, right.
Speaker 2 (22:05):
Yeah all the time. Yeah, Yeah, what do you mean healthwise?
Speaker 4 (22:09):
I guess I always that cake.
Speaker 2 (22:12):
Yeah, everything in moderation. That's just what I say to that.
Speaker 1 (22:15):
Yeah, would you be good on the Netflix show? Is
it cake?
Speaker 2 (22:17):
I wouldn't know. I wouldn't be good on that because
as I just see like a hate fond it, oh right,
and on the bake off, a lot of the challenges
that I had to judge, there was no way around that,
like the bakers just had to use fond it if
it needed to be like super themed, and so it
was quite hard for me as a judge to be like,
look past that I had. I had to learn how
(22:38):
to do that.
Speaker 3 (22:39):
Have you ever made a cake so good you didn't
want to share it? Like someone's conversion to make a cake,
You're like, oh, actually just make another one.
Speaker 2 (22:46):
No, because the best thing about cake is sharing it.
Speaker 1 (22:49):
What is the strangest flavor combination that you've ever been
asked to create?
Speaker 2 (22:53):
I did very early on. I still say this to
that question a lot, like someone asked me to put
more sabi in a chocolate Oh really yeah? Yeah, but
it was actually really good my.
Speaker 3 (23:04):
Grandma Again I talk about with grandparents. They used to
put money in some cakes and tin for.
Speaker 4 (23:08):
Money, but I don't know. Yeah, yeah, it.
Speaker 3 (23:11):
Was a health resk. It felt like a health resp
But you always want more cake because you get more
money out.
Speaker 2 (23:15):
Like if you got it in your slice to keep
the money.
Speaker 3 (23:18):
Yeah, but I don't know what the health benefits are
of communicate with money.
Speaker 1 (23:22):
And finally, before you go, we're going to do some
quick fire this or that quick.
Speaker 3 (23:26):
You're already quick fire questions, I am.
Speaker 1 (23:28):
Would you rather have the ability to fly or be invisible?
Speaker 4 (23:32):
Really? Taken a turn from cake questions?
Speaker 2 (23:34):
Yeah, supposed to be quick right?
Speaker 3 (23:39):
Fly?
Speaker 1 (23:40):
Winning cake or birthday cake, birthday cake concerts or music festivals, concerts,
traditional cake flavors or adventurous combinations.
Speaker 2 (23:49):
Adventurous combinations.
Speaker 4 (23:50):
Yeah, I thought you're gonna answer.
Speaker 1 (23:53):
Beach day or amusement park day, beach day, playing video
games or watching movies, watching movies, making from scratch or
using a.
Speaker 2 (24:01):
Mix, baking from scratch.
Speaker 1 (24:04):
Oh, yes, selfie, you've got the cake box.
Speaker 2 (24:08):
It's kind but I still.
Speaker 1 (24:10):
You know this from scratch because she made it. Would
you rather lose your phone for a week or lose
internet for a day, lose internet for a day? Well,
baking and rush or taking your time, taking my time
crocs or gendles crocs and finally baking a cake for
a celebrity or this podcast.
Speaker 4 (24:31):
There we go this fuck us?
Speaker 1 (24:34):
Jordan. Thank you so much for your time. You were
so inspiring to many young people like me. And finally,
for your least favorite question, what would you tell yourself
at my age?
Speaker 2 (24:45):
Oh, I would just tell you to pursue whatever it
is that gives you any happiness and see where it
takes you and just don't Yeah, no holds barred, just
go for it.
Speaker 3 (24:56):
Yeah, because I mentioned you as you say, there's been
those ups and downs for you through yours and with
any career, you're going to get those. But I guess
the good things outweigh the bad things when you look back.
Speaker 2 (25:05):
Definitely, Yeah, And now I really can look back because it's,
you know, a new chapter, and I'm so grateful for
all you know, all the good and all the bad.
Speaker 3 (25:15):
And when you sit back to like even just we're
talking about all those amazing moments you've had, you know,
whether baking cakes, creating a store at the Cake Boxes,
and celebrities, they're pretty cool moments. You probably don't reflect
on that much, I imagine, because things are just happening
and you're.
Speaker 2 (25:29):
Moving to Yeah, when you're in it, you don't ever
take a minute to like celebrate anything. You're like, Okay, cool,
that good thing happened. What's next, you know? And so yeah,
you don't get to really enjoy it, but now I can.
Speaker 3 (25:41):
And finally, for me, they're saying you can't have your
cake and eat it too. Is that true or not?
Because it feels like I started with us, I'm.
Speaker 4 (25:48):
Going to end with us.
Speaker 2 (25:49):
I think that saying applies to so many different things
in life, doesn't it.
Speaker 4 (25:53):
Not really about cake?
Speaker 3 (25:54):
No?
Speaker 2 (25:55):
No? And I think it does. Actually, I think that
makes sense.
Speaker 4 (26:00):
Okay, you know, yeah, not in a cake form, but feels.
Speaker 2 (26:03):
Like, okay, if we're just talking about cake specifically, you
absolutely have your cake.
Speaker 3 (26:07):
Yeah, you're right, but in other forms you can't get Jordan, Hey,
thank you so much for your time.
Speaker 1 (26:14):
So much. We had a great time chatting to Jordan's
and we really appreciated that she was only back in
New Zealand for a couple of days and she's found
the time to come on this podcast and talk.
Speaker 2 (26:24):
Yeah.
Speaker 3 (26:24):
It was cool, actually really inspirational. Great to talk to
someone who's made a name for themselves and as celebrity
fans from baking cakes. Shows you that with some passion,
you can do whatever you want in your life.
Speaker 1 (26:33):
Yeah, you're into cakes now, I actually am.
Speaker 4 (26:36):
I'm into the idea of cakes.
Speaker 3 (26:37):
I never ready thought of how it brings people together,
she had experienced in a special way.
Speaker 4 (26:42):
You kind of acknowledge the person.
Speaker 3 (26:43):
So maybe I am.
Speaker 1 (26:45):
Maybe, maybe you're all Like on my birthday you get
me like a donut cake.
Speaker 3 (26:48):
Yeah, well I'm not onto the mess you make when
you make a cake, like just a shocking miss all
over the kitchen and you don't clean up.
Speaker 1 (26:54):
Well, that's all Dad's for. If you like that chat
with Jordan, make sure you follow us when I grow up.
Wherever you get your podcasts.
Speaker 2 (27:07):
M