Your wedding cake is the first thing
your guests will want to see,
and the last thing that will cross their lips.
Patty Collette is an award-winning pastry chef and has been featured on CNN, Oprah and WJLA-TV and in many local and national magazines. The company specializes in meticulously crafted, life-like sugar flowers and fondant-covered cakes.
Patty has designed wedding and specialty cakes for many celebrities including members of the Rockefeller family; one cake was topped with a sugar replica of the gazebo where the couple married.
"Washingtonian Magazine voted one of the top wedding cake providers in the DMV area for 26 years"
"Smithsonian’s National Portrait Gallery Grand-Reopening Cake Competition, first place 2006, on Food Network"
"Domaine Carneros International Wedding Cake Competition, People’s Choice Winner, Napa Valley 1996"
"Fairfax County Chocolate Competition, first place, 1997"
"Loudoun County Cake Competition, Chocolate Sculpture, 1998"
"International Live Events Association, Washington, DC, Best Food Presentation"
"International Live Events Association, Washington, DC, Best Non-Floral Presentation"
Smithsonian American Art Museum, Architectural Cake Walk "Yesterday, when Smithsonian Secretary Larry Small pronounced Patty Collette’s winning entry a “spectacular creation,” he wasn’t referring to a contest in a medium commonly associated with the visual arts. This was a battle among cakes. Three prominent pastry chefs were invited to the Donald W. Reynolds Center for American Art and Portraiture to create cakes inspired by the design of the historic building, in celebration of our grand opening July 1st. Collette began planning her design by taking photos throughout the building several weeks ago. When she learned the cakes would be displayed in the Luce Foundation Center for American Art, she chose to recreate the design of the column capitals in the restored space. In a nod to the building's restoration, Collette placed architectural tools including a trowel, sketch, pencil, and t-square beside the cake on the beautifully reproduced marble tiles. The recreation of the tools was so realistic that it was hard to believe it was all made of a sugary dough called gum paste. With staff, photographers, and a Food Network film crew watching, a panel of distinguished judges examined the cakes. The judges included Secretary Small; Elizabeth Broun, Director of the Smithsonian American Art Museum; Mark Pachter, Director of the National Portrait Gallery; and Roland Mesnier, White House Executive Pastry Chef. Acclaimed pastry chef Ewald Notter was on hand to advise the judges; he also created an architectural tour de force in chocolate--dark chocolate columns and architrave adorned with yellow orchids--that stood as a centerpiece of the competition. The event was a showcase of local culinary talent. Chef Leslie Goldman-Poyourow of Fancy Cakes by Leslie and winner Patty Collette of Patty Cakes live and create cakes in the Washington suburbs. Duff Goldman of Baltimore's Charm City Cakes will be the subject of an upcoming Food Network feature, so the film crew was at our building with him today. The beauty of the cakes on display was obvious, but what about the taste? SAAM and NPG guests enjoyed them for dessert at a reception last night, so they were the judges of that."
The Washington Post, Fear of Tiers Pastry chef Patty Collette makes gum-paste flowers that look like the real thing. Collette meets with the bride's florist first, then executes copies of the bouquet and table flowers atop fondant-covered cakes. "Gorgeous" and "elegant" were the words tasters kept repeating. Try her carrot cake. It's moist and nutty. Cake "decor" -- every little gum-paste flower and marzipan bow -- adds to a cake's cost as well. "If you are going to place the cake in a corner, or up against a wall, you don't need flowers cascading down the back," says Patty Collette, a pastry chef who bakes under the name Patty Cakes. Collette doesn't price her decorations by the flower, but many bakers do. And each tiny rosebud (about $1 each) or delicate hand-painted orchid (about $7 each) can really add up. (Decorating the cake with fresh flowers will probably cost about the same, but that will be part of the flower bill.) Another tip from chef Collette: A small, richly decorated cake for all to see can "serve" hundreds when a "kitchen cake" (same cake but plainly iced), is served from the back room after the ceremonial cut.
National Association for Catering and Events, Greater Washington DC Chapter On behalf of The Greater Washington DC Chapter of NACE I want to extent my most sincere gratitude for your effort and support of the Operation Homefront “Star Spangled Baby Shower.” The gift of your time, resources, compassion and support for this great cause resulted in one of the most successful baby showers Operation Homefront has been able to host for these deserving women and families. I can also say that is was also one of the most rewarding hands-on community service efforts this chater has been involved with in the six years I’ve served on the board. Danielle Couick, CPCE President DC NACE
"Patty does fabulous and imaginative work with sugar. For the top of one cake, she did a mini-set of Vuitton luggage."
Terri Bergman, Distinctive Events by Susan B. Katz.
"Thank you so very much for the absolutely beautiful wedding cake. We all loved it. It was exactly how I imagined my wedding cake to be. I love our keepsake layer as well."
Kosha & Ben
"… the cake was gorgeous. The only thing better than the look of it was the taste. Patty, you are amazing. It was wonderful and everyone loved it. One person said their mouth was watering while eating it."
"Thank you for the beautiful cake you provided for the Star Spangled Baby Shower. It was dellicious in addition to beautiful. I love how you incorporated the Operation Homefront logo."
Rosann, Operation Homefront