January 27, 2017
Owner of Lael Cakes Emily Lael Aumiller on the secrets to a wildly beautiful wedding dessert bar.
How in the heck did you become a wedding cake maker?
I studied art right out of high school, but had no clue how I’d later apply it. I went to pastry school in Vermont, then discovered my love for edible art like sculpting chocolate and sugar. All of the skills I gained in sculpture I use today — only now I use sugar instead of clay, and edible dust instead of glaze.
Tell me about this amazing dessert table.
I designed this spread for Sarah Storms and Greg Greenwald’s wedding last fall. She is an outstanding stylist, and was inspired by Dutch master paintings. She also requested that all the desserts be dairy and gluten-free. We laid the table with a rich blue velvet cloth and arranged the sweets on her mother's silver platters. I love blending cake designs and desserts that don't share the same style, but have similar color hues and styles.
Dying to hear about these little white cakes adorned with persimmons and pomegranates. What did they taste like?
Each one was a dairy-free and gluten-free cake, their flavors varied: pear with salted-caramel filling, chocolate with rosewater-raspberry filling, and ginger with lavender-rosemary icing.
So what do you think about the whole tradition of saving a piece of wedding cake to eat on your one year anniversary? Is that totally bogus?
Yes! No matter how great of a freezer you have or how well you wrap it, it will always taste freezer burnt, stale and dry. I always tell my couples to contact me a month before their anniversary so I can make them a mini version of the original cake.