Romulo Yanes, Danielle Oberrauch/Imaxtree

For our September issue, on newsstands now, we challenged New York City baker Emily Lael Amumiller 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 @ 2:30 pm

Highlighting the keen precision of Miuccia Prada’s kitschy-cool fall reverie, baker Emily Lael Aumiller worked in charming blush-pink fondant, sparkling with edible rhinestones. “Fondant can be a little tricky, so be sure to leave plenty of time to decorate the cake,” she suggests.

Kept in a covered box in the fridge, the fully assembled confection can be stored up to two days in advance. For any minor cracks, massage on a bit of vegetable shortening with your fingertips and blend them away. 

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Read on for the fashionable recipe. 

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Makes: one 4-inch cake 

Ingredients

1 box cake mix 
1 cup frosting 
Grapefruit-size ball of white fondant ($24 for 5 lb.; nycake.com
Soft pink gel food coloring ($2 for .75 oz.; nycake.com
Peach gel food coloring ($2 for .75 oz.; nycake.com
Confectioners’ sugar 
1 tbsp corn syrup 
2 oz. royal icing ($4 for 1 lb.; nycake.com
Sugar blossoms and gems (from $10; globalsugarart.com

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Directions

1. Mix cake batter according to box directions; bake in a greased 15" x 10" pan. Cool completely. 
2. Using a 4-inch round cutter ($6; amazon.com), cut out 3 cake layers. 
3. On a cake stand or serving plate, assemble alternating layers of cake and frosting. Neatly frost the top and sides and chill for 30 minutes. 
4. Meanwhile, tint fondant with 1 drop of pink coloring. Wearing gloves, knead until the color is evenly distributed. On a surface dusted with confectioners’ sugar, roll fondant into an ¹/₈-inch-thick, 11-inch round. 
5. Cover cake with the fondant, trimming away any excess at the bottom with a paring knife. 
6. Roll out leftover fondant to ¹/₈ inches thick. Cut out three 5" x 1¼" rectangles; fold each into a fanned-out ruffle. 
7. Make a glue: Mix corn syrup with 1 tbsp water. 
8. Tint leftover pink fondant with 3 drops of peach coloring. Roll into a 12-inch-long, 2-inch-wide ribbon and cut it lengthwise into 4 half-inch-wide strips. 
9. Arrange 2 ribbons onto the cake as shown; adhere with glue. 
10. Make a bow: From the remaining strips, cut out two each of 1-inch-, 2-inch-, and 3-inch-long pieces. Take each 3-inch-long piece and fold in the ends so they meet in the center. Wrap and glue down a 1-inch strip around the middle of each to hide the seam. Center and glue the bows onto the 2-inch strips, and stick those finished bows onto the cake as shown. 
11. Using royal icing, adhere ruffles, sugar blossoms, and gems onto the cake.

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