Kendall’s Cakes is devoted to designing and creating superb cakes with the finest, freshest ingredients in all the land. Kendall uses only European-style butter, French chocolates, King Arthur flour and the freshest fruits and berries available. Nothing artificial, ever.

Kendall is a lifelong baker dedicated to quality. She studied pastry arts at L’ Academie de Cuisine where her mastery led her to graduate with Honors. Kendall’s reputation as a true artist in her craft has drawn the attention of many acclaimed professionals in her field. As a result she has worked closely with the pastry chef at the Ritz Carlton, she makes all of the wedding cakes for the historic Hay Adams Hotel and has designed and created extraordinary cakes and pastries for such luminaries as Tony Bennett, author Annie Lamott, the Bush Family, Condi Rice and Maya Angelou. Kendall's Cakes has been featured in The Washington Post, Modern Bride Washington, Engaged, Best of The Knot, I do, Northern Virginia Magazine and Washingtonian’s Bride and Groom. Kendall has been recognized by Washingtonian Magazine as one of Washington D.C's premier wedding cake designers.

Kendall lives in Falls Church, Virginia with her husband Randy and their four children. If you need something special, from the simplest birthday cake to the most elaborate wedding cake, she’ll be in the kitchen. Just give her a call.

Kendall's assistant Meghan De Angelis.

Darling Meghan graduated from the Culinary Institute of America. She has worked on Cape Cod and in Nashville. She has always wanted to make wedding cakes. Always. The work she is most proud of is her work at Kendall's Cakes. When Meghan is not working hard on your wedding cake she is quilting, practicing yoga or trying to get Kendall's dogs to behave. I am a very lucky woman to have Meghan with me.