v i T H E A RT O F V E G A N & G L U T E N - F R E E C A K E S

contentsI N T R O D U C T I O N

R E C I P E S & T E C H N I Q U E S

➀ Alternative Ingredients

➁ Tools

➂ Favorite Vegan Gluten-Free Recipes

➃ Cake Construction

➄ Working with Fondant, Sugar Paste,

and Marzipan

A S P E C T S O F C A K E D E S I G N

➅ Classical

➆ Classical Whimsy

➇ Modern

➈ Modern Whimsy

➉ Dessert Tables

R E S O U R C E S

A C K N O W L E D G M E N T S

I N D E X

I N D E X 0 0 0

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142 P U R E A R T I S T R Y

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This technique is used to create a flower with petals that lay directly around the center and that can be layered with more petals to create a fuller look. Sizes vary from small flowers, such as these daisies, to larger flowers, such as roses.

uSe thiS teChniQue to Make:

• Daisies, Vintage Tin cake, page 000

• Thistles, Gold in Chaos cake, page 000

• Ranunculus, Posies cake, page 000

• Abstract flowers, Mod Earth cake, page 000

• Sweet peas, Sweet Peas and Ferns cake,

page 000

tooLS:

• Sugar Paste (page 000)

• 20-gauge wire, trimmed to 8-inch lengths

• 1:1 mixture of water and corn syrup

• flower center mold

• cornstarch in muslin bag (for dusting)

• cake dummy

• silicone rolling pin

• daisy cutter,

• damp tea towel wrapped in plastic wrap

(see page 000)

• foam pad

• small-medium ball tool

• paintbrushes

• green floral tape

• green powder dye

➊ For each flower, to make the center, roll a small amount of sugarpaste (here, yellow) into a smooth ball.

h o W to :

Sculpting Flowers on Wire¤ ¤

W o r k i n g W i t h F o n d a n t, S u g a r Pa S t e , a n d M a r z i Pa n 143

➍ Further taper the end of the cone around thewire, removing excess sugar paste.

➌ Bend one end of the wire into a hook shape tobetter secure it to the sugar paste. Dip the hookedend into the water–corn syrup mixture. Insert thehooked end of the wire into the tapered end ofthe sugar paste ball.

➎ Flatten the rounded top of the flower center.

➋ Taper one side of the flower center into a coneshape.

D E S S E RT TA B L E S 321

mOODy AND ROmANTiC stand three of my personal

favorite cakes, which defy balance in more than one

sense, and as a grouping create multifarious layers. The

diverse cakes are carefully placed in such a way that no

one takes center stage over another. Amid this trio, a

variety of complementing petite desserts are scattered

around the composition, creating a beautiful rhythm

among the tablescape.

ÚÛ• G O L D i N C H AO S C A K E

(page 000)

• S H E D D i N G L AC E C A K E

(page 000)

• C A N D i E D G E m C A K E

(page 000)

>>>

stormylavenderÚÛ

M O D E R N 271

S ImPLe TooLS I have around the kitchen inspire many of the designs I create. Instead

of going out and buying new gadgets, look around and try making a pattern or design

from things you have at hand. For example, after stacking tiered cakes, I end up with

a slew of dowel rod scraps I never know what to do with. When I wanted to achieve

a stamped circle pattern, voilà! The end of a scrap dowel, used like a stamp, was the

answer. Never feel like you have to own all the fancy tools to create something beautiful.

The design on this cake is drawn from styles used in the pop art movement of the

1960s, which featured flat, layered imagery and simple color schemes. I pasted bright

fondant blossom and leaf cutouts on top of the stamped dots to add dimension but

still keep the effect of a flat canvas. The graphic black stripes on the bottom tier, which

balance the busyness of the top two tiers, are cut from thinly rolled pieces of fondant and

then carefully applied with a mixture of equal parts water and corn syrup.

edible popÚÛ

M O D E R N W H I M S Y 287

PIñATAS HAVE MATURED qUITE A bIT since I was a kid. You can now find many

piñata shapes beyond the traditional donkey, often in hip colors and metallic finishes.

So, why not a completely edible piñata? This piñata cake is covered head to toe with

fringed strips of fondant in muted green, dark teal, gray, and light blue. The tall-

stacked cake tiers in different shapes and sizes create a multitude of spaces, curves,

and edges to accent the fringe’s versatile movement. You can re-create this piñata texture

in any shape, color, or size. I would recommend using caution if smashing.

piñataÚÛ

288 P U R E A R T I S T R Y

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TOOLS:

• powdered sugar in a muslin bag for dusting

• silicone rolling pin

• different colors Fondant (page 000)

• pastry wheel

• ruler

• damp tea towel wrapped in plastic wrap

(see page 000)

• utility knife

• fine-tip paintbrush

• 1:1 mixture of water and corn syrup

➋ Use the pastry wheel and ruler to trim a 12-by-6-inch rectanglefrom the fondant.

➊ Dust your surface with powdered sugar. Using the silicone rollingpin, roll out the fondant into a rectangle 1/8 inch to 1/16 inch thick. Rotate the fondant evenly as you roll, as you would for a piecrust. If the fondant begins to stick, dust more powdered sugar onthe surface.

H O W TO :

Creating and Applying Piñata Texture¤ ¤

M O D E R N W H I M S Y 289

➌ Use the pastry wheel and ruler to trim therectangle into three 12-by-2-inch strips. Coverwith the plastic-wrapped tea towel to prevent thefondant from drying out.

➏ To attach the pieces to a fondant-coveredcake, use a fine-tip paintbrush to dot the backof the un-fringed edge with the water–cornsyrup mixture. (Work with one strip at a time.)If applying to an iced cake, apply directly on thechilled icing without the water mixture.

➎ Work with one rectangle at a time. Use theutility knife to cut fringe on one long edge, leavinga ½-inch-wide section un-fringed on the top ofthe rectangle.

➍ Trim each strip into four 3-by-2-inch pieces, covering the pieces with the tea towel as youwork.

➐ Apply to the cake one strip at a time, creating a complete row around thecake tier. Start from the bottom of the cake tier, and then add each row ontop of another so that the fringe covers the un-fringed section of the pieceunderneath. Every now and then, alternate the colors of the rows to create afestive stripe pattern. To finish the top of the cake, continue layering the fringein a circular pattern until it’s completely covered.

C L A S S I C A L 195

QUAINT PoLKA DoTS combined with realistic sugar sweet peas and ferns produce a

nostalgically enchanting beauty. This cake is finished with Passion Fruit Icing (page

000) and dots of Madagascar Vanilla Bean Icing (page 000) piped with a small round

tip (#01). After the dots are piped, you can lightly go over the peaks with a damp

paintbrush to round the tops.

ÚÛTO M A K E T H E S U G A R S w E E T P E A S , follow the general instructions for sculpting

flowers on a wire on page 000, surrounding an oblong yellow flower center with two

ruffled pink petals. Dry-dust the finished sweet peas with pink and yellow powder dye.

sweet peas and fernsÚÛ

Follow us @HMHCookswww.hmhco.com/cooking

At her celebrated bakery, Lael Cakes, Emily Lael Aumiller creates stunning special-occasion cakes that are as pleasing to the taste buds as they are to the eye —and they’re all vegan and gluten-free! As more people are becoming aware of their dietary restrictions, Emily’s exquisite cakes provide a solution that leaves everyone happy while dismissing the idea that vegan and gluten-free desserts are by nature unattractive. Pure Artistry includes recipes for staple cakes (like Mexican Chocolate, Lemon-Poppy, and Classic Red Velvet) plus icings and fondant, how-tos on cake construction, and information on necessary ingredients and tools. The book’s cake designs are organized by mood—classical, classical whimsy, modern, and modern whimsy—and i also contains foundational decorating techniques, like making sugar flowers, while inspiring bakers with photography that is gorgeous enough to stand on its own.

EMILY LAEL AUMILLER is the founder and owner of Lael Cakes. Upon opening Lael Cakes and struggling with food allergies, Emily mastered recipes that cater to gluten-free, dairy-free, and vegan clients who are in need of high-end custom cakes.Cover and interior design: Level Inc./Calistoga, CAAuthor photo © Lauren Volo

PUBLICITY & MARKETING:

• National media from New York

• Online marketing and social media promotion

• Author website: laelcakes.com

Publicity Contact:Rebecca Liss

(212)598-5729 rebecca.liss@hmhco.com

• 978-0-544-19069-6

• Paper Over Board

• $35.00

• 9x10

• 352 pages

• PUBLICATION DATE: 4/12/2016