IAM3DHUB collaborates with the pastry chef Christian Escribà to create an America’s Cup sailing chocolate Easter cake. The sculpture, measuring 110 centimeters and 30 kilos, will be on display in one of its stores until the end of October.

The America’s Cup already has a chocolate cake. The pastry chef Christian Escribà, always aware of what is happening in Barcelona, has presented this Saturday at the America’s Cup Experience a replica of the trophy of the sporting and technological competition that starts this August in the Catalan capital.

It is an imposing sculpture of 110 centimeters and 30 kilos that will be ‘saved’ from being tasted in the coming days and will remain on display in the Gran Via store until the end of the America’s Cup in October. The cake has been a challenge, since the 100 guineas jar is full of details that they wanted to reproduce, explained the master craftsman.

“They are solutions that allow us to learn a lot, because despite the fact that they provided us with the scanning of the trophy from the organization, we have had to make more than 10 pieces in resin, others with thermoforms and even with resins and food gelatins,”
Christian Escribá

70% dark chocolate

“They are solutions that allow us to learn a lot, because despite the fact that they provided us with the scanning of the trophy from the organization, we have had to make more than 10 pieces in resin, others with thermoforms and even with resins and food gelatins,” described Escribà, enthusiastic. Christian emphasized the help of IAM3DHUB (International Advanced Manufactoring 3D Hub), innovating at building the cake with 3D printing. The America’s Cup cake is 70% dark chocolate from the Vic Chocovic brand, with whom they work regularly.

18 hours of work

Escribà and his team spent 18 hours working on the sweet sculpture, with the help of IAM3DHUB (International Advanced Manufactoring 3D Hub). The hub is placed at the Consorci de la Zona Franca de Barcelona and built the 3D moulds. They finished assembling it on the America’s Cup Experience site for the ceremony presided over by the Mayor of Barcelona, Jaume Collboni, and the vice-president of America’s Cup Events (ACE), Aurora Catà.

“I hesitated to paint the chocolate silver, like the jug, but I think the brown keeps the spirit of the Catalan tradition of the cake”, continued the pastry chef, satisfied to collaborate with a multitudinous and international event such as the America’s Cup.

A projection for Barcelona

“Barcelona needs many events like this one. It’s good that people who do different things and project the city come together. We want them to know what we do when they come, as with the cake, and that when they leave they are very happy, we have to take advantage of the showcase”, he defended.