Sugar Magnolia

Baker Emily Lael Aumiller spills the short + sweet deets on her most recent creation.

"This beauty was organic, vegan, and gluten-free," says the Brooklyn-based pastry chef and author of the cookbook Pure Artistry. ”It was an orange blossom cake layered with chocolate icing and cacao nibs, then covered with lavender icing. The fondant was marbled rosewater. The idea was to layer naked cakes on top of one another to create this lush, floral vibe. The whole thing was adorned with fresh kumquats, blackberries, and brown turkey figs—larger and hardier than other fig varieties they’re available in the winter months."


"All of the recipes and techniques used to make this cake can be found in my cookbook Pure Artistry.”