Lauri Ditunno, owner of the acclaimed New York–based wedding and occasion cake studio Cake Alchemy, is one of the leading creative cake designers working in the industry today. Known for her “showpiece work” and meticulous attention to detail, she is the only decorator in New York to offer custom sugar-paste, chocolate and blown-sugar decorations. In addition to her artistic abilities, she’s a top-notch chef, ensuring that her products are impressive inside and out.
Her talents and unique personality are what landed her a featured role on WE TV’s hit series Amazing Wedding Cakes, which begins airing its third season in June. She’s also participated in three Food Network Challenges, has been a guest on Good Morning America, and has been an expert guest at various culinary events around the country.
Brides, The Knot, Bridal Guide, Grace Ormonde, Elegant Bride, Modern Bride and many New York Magazine’s bridal issues have featured Lauri’s work. She’s a sought-after designer and instructor, and has created products for runway shows, charity auctions, corporate events and celebrity celebrations. Katy Perry, Natalie Cole, Linkin Park, WE Network, Devo, TV on the Radio, Steely Dan, the luxury fashion house Temperley of London, Origins, Gemma Gucci and Karim Rashid are all clients.
Lauri launched her first studio The Cake Atelier in 2004, from which Cake Alchemy evolved. She’s been a pastry consultant to numerous New York City restaurants, and spent seven years as a Chef Instructor at the French Culinary Institute (FCI) in New York, teaching classic pastry arts and sugar flower classes. She continues to teach group classes on cake decorating, sugar and sugar-paste techniques.
Her professional culinary experience began at The Atlanta Athletic Club in Duluth, Georgia, where she was Executive Pastry Chef. She then spent several years as a Research and Development Chef for well-known establishments such as Heidi’s Gourmet Desserts, Edward’s Fine Foods, and Love & Quiches Desserts, where she developed dessert concepts and recipes for large restaurant chains.
Lauri earned a B.S. in Marketing from the University of Richmond in 1991, then followed her passion for artistry and cooking to the Culinary Institute of America in Hyde Park, New York, where she graduated with an A.O.S. in Culinary Arts and a Certificate in Pastry Arts in 1994. She continues to enhance her skills and has completed courses in sugar and chocolate work with Ewald Notter and in sugar-flower making with world-renowned experts Nicholas Lodge and Betty Van Norstrand.