Chef Colette Peters

Chef and Mona Lisa Ambassador Colette Peters brings nearly 30 years of experience to the table. Whether it’s television appearances and cookbooks or teaching and owning her own cake boutique, Chef Peters is well-versed in the styles, ingredients and trends that make the cake decorating industry one-of-a-kind. Her specialties include brush embroidery, gum paste flowers, fondant techniques, piping, cake structure, carving, painting, airbrush and antiquing. She was selected to bake and decorate the wedding cake and 1,500 individual cakes for Prince Pavlos of Greece’s wedding, the wedding cake for Prince Alex von Furstenburg as well a cake for the 2005 Presidential Inauguration, among others.

An accomplished author, Chef Peters has written several books on caking decorating, with a focus on wedding and holiday cakes. Her works include: Colette’s Cakes: The Art of Cake Decorating (1991); Colette’s Christmas (1993); Colette’s Wedding Cakes (1995); Colette’s Birthday Cakes (2000); and Cakes to Dream On (2004). Chef Peters has taught dozens of students the cake decorating craft with classes that include “Beginning and Advanced Cake Decorating”, “Cake Sculpture”, and “Wedding Gown Cakes”.

Chef Peters has been honored by the TLC Ultimate Cake Off, Pastry Design, Pastry Art & Design, Modern Bride, Johnson & Wales University and several Food Network challenges. Her work has appeared in the prestigious windows of Barneys, Tiffany, and Cartier in New York City, as well as the White House Christmas display. Chef Peters has also appeared on The Oprah Winfrey Show, The View,Today, Good Morning America, CBS This Morning and more.

You can see more of Chef Peters’ work, and schedule an appointment for your own custom cake, online at

Insights from renowned Chef Colette Peters

I’ve been in the cake decorating industry for longer than I can remember, and am always excited to share some of my experience and insights with colleagues. It’s with that in mind that I’m thrilled by the opportunity to talk about Mona Lisa’s new fondant with you.

Fondant launch party

To welcome the Mona Lisa Rolled Fondant, the team celebrated with an exciting launch party on November 10th at the Barry Callebaut Chocolate Academy.