Cake! magazine by Australian Cake Decorating Network November 2014 | Page 88

Peggy Porschen
interview with

Peggy Porschen's style is instantly recognisable for her gorgeous sugarflowers, pretty
pastels and attention to detail. I was lucky enough to interview Peggy during my recent
trip to London, as well as have afternoon tea in her gorgeous Peggy Porschen Parlour!
Interview by Liz Wright

What is your background? How did
you get started in cake decorating?
I moved from my home in Germany
to London in 1998 to study at the
internationally renowned cookery
school Le Cordon Bleu. After
successfully completing ‘The Grand
Diploma of Cuisine & Patisserie’, I
worked as a pastry chef at London’s
Lanesborough Hotel and celebrated
caterer Rhubarb Food Design,
followed by a position as cake
decorator for German master-baker
Gerhard Jenne, proprietor of Konditor
& Cook. I set up my business ‘Peggy
Porschen Cakes’ in 2003 from my

home in Battersea, which I eventually
had to move out of as the business
grew and grew!
Can you tell us about your wedding
cake design process? When a bride
comes to have a cake consultation
with you, what questions do you ask
and how do you design a cake that
you are sure will fit perfectly with their
wedding theme?
Before arranging a tasting and design
consultation, a bride should ideally
have the venue booked and a clear
idea of the colours, flowers, theme
and over all feel planned for the day.
This will help them to choose a design
that fits perfectly and complements all
of the other elements involved in the
wedding.