Above, an edible version of a column capital with architectural implements; below, the real (non-edible) thing. Photos by Jeff Gates
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. We open in 10 days.
