Emily Lael Aumiller, pastry chef, founder of Lael Cakes, and author of Pure Artistry, discovered her love for the delicacy of pastry sculpture while pursuing a traditional fine art degree. After graduating from New England Culinary Institute, Emily moved to New York City, where she apprenticed with Sylvia Weinstock and Eric Bedoucha of Financier Patisserie. Having struggled with her own food allergies, Emily opened Lael Cakes in order to cater to gluten-free, vegan, and dairy-free clients who are in need of a high-end custom cake. With over a decade of experience in the food industry, Emily offers a wide selection of unique services including extravagant cakes, dessert tables, and food styling. She also teaches private and public baking classes. Contact her for all inquiries within the NYC area and beyond.
Lael Cakes is a Brooklyn based boutique cake studio specializing in gluten-free, vegan, or dairy-free optional cakes and desserts. We use our own unique blend of non-gluten flours to make the perfect pastry flour. Alternative ingredients are substituted for refined sugar, saturated fat, and dairy. Our works are vibrantly colored with dyes extracted from the natural pigments of fruits and vegetables. Every scrumptious recipe and elegant design is thoughtfully crafted to thrill the palate and the eye of each client.