Inspired By: Marco de Vincenzo 

Click here for the recipe! Sugar sprinkles get sophisticated with a kinetic pattern play, an homage to Marco de Vincenzo’s delightfully quirky fall look. Whipping up burnt-caramel icing, N.Y.C. baker Emily Lael Aumiller reworked the designer’s palette by carefully pouring on tutti-frutti rainbow sprinkles. 

Romulo Yanes, Danielle Oberrauch/Imaxtree

For our September issue, on newsstands now and available for digital download, we challenged New York City baker Emily Lael Aumiller of Lael Cakes to translate runway designs into sure-to-impress petite treats. The results? Fashion you can sink your teeth into. 

InStyle Staff
Aug 26, 2015 @ 4:45 pm

Sugar sprinkles get sophisticated with baker Emily Lael Aumiller’s kinetic pattern play, an homage to Marco de Vincenzo’s delightfully quirky fall look. Whipping up burnt-caramel icing, Aumiller reworked the designer’s saturated palette, carefully pouring on tutti-frutti sprinkles using a piece of parchment paper held against the chilled cake as her guide. She exercised admirable restraint, invoking the rising “naked cake” trend by leaving its unfrosted side appealingly bare.

Keep reading for the fashionable recipe.

Show Off Your Cakes

Tag your creations with #InStyleCakes. We'll feature the best ones in an upcoming @InStyle issue!

Makes: One 4-inch cake

Ingredients

1 box yellow-cake mix ($1; amazon.com)
¾ cup chocolate buttercream ($8 for 1½ lb.; globalsugarart.com)
Assorted sanding sugars ($5 for 8 oz., each; nycake.com)

RELATED: 13 of the Prettiest Popsicles Ever

Directions

1. Mix cake batter according to box directions; bake in a greased 15" x 10" pan. Cool completely.
2. Using a 4-inch triangle cutter ($2; cakeconnection.com) or homemade stencil, cut out 3 cake layers.
3. Place a cut triangle onto a cake stand or serving plate; neatly cover the top surface with buttercream. Repeat, layering cake and frosting until you have 3 layers total.
4. Lining up a ruler or a small piece of parchment as a guide, use your fingertips to carefully sprinkle rows of sugar in alternating colors on the top surface of the cake.

PHOTOS: From the Runway to Your Dessert Tray

You May Like