Orlando Leisure
January / February, 2004

Patti Schmidt - The Dessert Lady
Changing Tradition with Better Taste

Patti Schmidt has the reputation of gpoing against the flow, with one of the most traditional elements of a wedding. She has even said no to sugar-paste fondant designs, a popular trend amongst upscale bakeries.

And she's doing well. In fact, she's doing great.

"A wedding cake should be beautiful, but the first concern should be that it tastes good and is actuall edible," Patti says. "Therefore, no fondant, please. Fondant is virtually unpalatable substance."

Instead, Patti encourages brides to stick with tasteful elegance - an all white or off-white cake with butter cream (made with real butter) or cream cheese icing decorated with seasonal fresh flowers - which can be stunningly simple. "I only make cakes with tiers that are directly stacked on top of each other," Patti says. "This helps with balance and none of my cakes have people on top either. Who are these cake people? They don't look like anyone I know."

Variation and a sense of humor , of course, make Patti's cakes so popular. A simple white wedding cake may seem boring, but it is also the tastiest. Patti's fillings, both visionary and mouthwater, let a couple's imagination go wild. Each tier can be a different flavor - chocolate cake with tiramisu or vanilla bean mousse filling, lemon rum cake with strawberry filling or for the chocolate lover in all of us, a marble cake with triple chocolate mousse. One of Patti's customers tried something new and exciting - a butter pound cake with pecan pie filling.

Patti's alternative, for those that dare to step outside tradition, gives a wonderful and creative option. By having a small replica of a wedding cake for ceremonial cutting purposes, couples can opt to include a beautifully decorated table filled with a virtual wonderland of different mouth-watering desserts. "Variations of color, texture and shape make incredible eye appeal and will have the guests head butting each other for a place in line," Patti says. "For example, six layer cakes, decadent tortes, cheesecakes covered in fruit and different kinds of chocolates are bound to make a spectacular impress."

Patti says beautiful, elegant desserts presented with class will always be in style. For those brides who want to revolt and start a whole new exciting trend, Patti advises them to say no to tradition and yes to exceptionally good taste.

- Tina Mahjoub