CommunityInterviewsWhat Do Biathlon and Wedding Cakes Have in Common? Emily Dreissigacker.

Rachel Perkins Rachel PerkinsAugust 27, 2019
American Emily Dreissigacker racing to 47th in the women’s 10 k pursuit at the 2018 Olympics in PyeongChang, South Korea. (Photo: Ross Burton/US Biathlon)

A glance at Emily Dreissigacker’s bio shows a slew of career highlights, including a 10th place finish in the sprint, a 9th place in the pursuit, and a 15th place in the mixed team relay at the 2019 Open European Championships in Minsk-Raubichi, Belarus. There is also a bit of Dreissigacker’s backstory — how both of her parents were Olympic rowers and how she also had outstanding results as a junior in rowing before shifting her focus to biathlon after college. There is also a line that reads, “If I were not an athlete, I would…..have a cake bakery!”

However, the two pursuits are not mutually exclusive, and Dreissigacker does in fact have a hobby bakery, Kingdom Cakery, where she makes stunning and decadent occasion cakes in her spare time. FasterSkier connected with Dreissigacker via email to learn more.

 

FasterSkier: How did you get started as a baker and how did that transition into Kingdom Cakery?

Emily Dreissigacker: I’ve always loved to bake but I got really into cake specifically when I decided I was going to make my own wedding cake. (Dreissigacker married her CGRP and US Biathlon teammate Alex Howe in August 2016.) I did a lot of practice cakes leading up to the wedding and then afterward I had so many other flavor and decorating ideas that I wanted to sort of just kept making cakes.

In her spare time, 2018 Olympic Biathlete Emily Dreissigacker (CGRP/USA Biathlon) bakes custom cakes using seasonal and local ingredients. (Courtesy Photo)

FS: On your website, it says that you use seasonal and local ingredients – what are some examples of flavor combinations? What are some of your favorite flavors/ingredients to use?

ED: I love baking with fresh ingredients, everything from local eggs and milk to fresh berries and fruit when it’s in season. I think it makes such a huge difference in the flavor of the cake and that’s what I’m all about. A few of my personal flavor/ingredient obsessions are super dark cocoa powder, browned butter, homemade salted caramel, and chocolate cream cheese frosting.

FS: As you are training full time for biathlon, how much time are you able to put into baking and selling cakes?

ED: Not that much. It’s really still a hobby and every once in a while I get to make cakes for people. At this point, I have to turn down as many requests as I accept because of my crazy biathlon schedule and inability to plan too far in advance.

In her spare time, 2018 Olympic Biathlete Emily Dreissigacker (CGRP/USA Biathlon) bakes custom cakes using seasonal and local ingredients. (Courtesy Photo)

FS: What are your favorite types of cakes to bake/decorate? What creations are you most proud of?

ED: I love doing super tall single tier cakes. I’ve done a few weddings that have been a couple of cakes of different flavors and I love that. Thinking about the different flavors and different looks but still creating a cohesive display is a really fun challenge.

FS: Is this something you will continue doing after you retire from biathlon? Will you try to grow the business?

ED: I hope so!

For more drool-worthy cake photos, check out the Kingdom Cakery Gallery or Instagram

In her spare time, 2018 Olympic Biathlete Emily Dreissigacker (CGRP/USA Biathlon) bakes custom cakes using seasonal and local ingredients. (Courtesy Photo)

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Rachel Perkins

Rachel Perkins

Rachel is an endurance sport enthusiast based in the Roaring Fork Valley of Colorado. You can find her cruising around on skinny skis, running in the mountains with her pup, or chasing her toddler (born Oct. 2018). Instagram: @bachrunner4646

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