Local events company Perfecting Cakes and British cake baking and decorating school Peggy Porschen Academy are holding a sugarcraft masterclass in Malta later this month. Stephanie Fsadni has a word with the academy’s founder and award-winning cake artist Peggy Porschen to find what inspires her creations and what’s in store for participants.
Peggy Porschen (right) opened her parlour in London’s Belgravia in 2010. Photos: Georgia Glynn Smith/www.peggyporschen.com
How did your passion for cake decorating start?
I was given a fabulous cake every year on my birthday as a child growing up in Germany, a nation that loves cakes. The cake was always a highlight for me and even then, I was incredibly passionate about its delicious taste, the lovely smell of marzipan and buttercream and, of course, the look.
I also used to love baking Christmas biscuits with my mother. The final push that made me turn my passion into a profession was when I made a colleague’s wedding cake. Back then, I was a flight attendant for Lufthansa. I received so much praise that I figured it must be my calling.
What led you to start your own cake-decorating business?
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 and Patisserie, I worked as a pastry chef at London’s Lanesborough Hotel and 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 flourished.
What makes Peggy Porschen stand out from competition?
It’s very important to keep creative and to develop your style, always learning and using new techniques. You have to keep evolving in order to stay on top, but I am equally extremely careful to stay true to my signature look and feel.
We are a small and authentic company with a reputation for exquisite wedding cakes and this reputation has been kept up. It is evident in the freshly baked products we serve at the Peggy Porschen Parlour.
I previously ran a made-to-order, exclusive cake design business, but it was always a dream to offer my cakes to all on an everyday, affordable basis and the parlour allows me to do this. We use only the finest ingredients, the most talented pastry chefs and our cakes are not made for practicality and mass markets. We take our time and create little works of art. I think this is why we stand out from competitors – our offering is unique.
What is the parlour’s speciality?
The Peggy Porschen Parlour opened at London’s Belgravia in October 2010. My inspiration was taken from a mix of European/French-style patisseries with a New England touch. The aim was for the parlour not to be a version of someone else’s but for it to have its own identity. The experience we are hoping to provide is one of ‘cake heaven’.
We want visitors to enter the ‘Peggy pink’ and chocolate brown shop, to instantly be hit by the baking smells coming up the stairs from our on site kitchen, to gaze around and be inspired by the various cake creations that decorate the shop and to taste something incredibly delicious. Not only that, but cake makers can stock up on Peggy Porschen baking accessories, recipe books and a selection of cake fillings to try at home with their own cakes. I’d like to think that it has become a cake destination in London and I love the fact that people come from far and wide to visit.
Which is the most popular item among clients?
It has to be my banoffee cupcake, which is served in the parlour. Customers adore the vanilla, chocolate chip sponge with a chunky banana jam and toffee centre, topped with banana frosting and a yummy slice of fresh banana.
Which is your own favourite cake?
My cravings change with the seasons but at the moment I am obsessed with my sticky toffee cupcakes, which are also sold in the parlour. They are incredibly comforting, with a gooey toffee centre and nutty sponge. I simply cannot resist them.
Which medium do you prefer?
Sugarpaste is my favourite, as it allows me to be creative. It works best for large cakes and offers the best finish for a wedding cake.
Sugar flowers are my speciality. My mother and grandmother were florists and I think I must have got it from them. I also love creating graphic patterns and designs inspired by different eras, such as baroque scrolls and swags, which make gorgeous piped designs.
Can you tell us something about your celebrity client list?
I’ve been very lucky to serve my cupcakes to a number of very high-profile customers. Before I opened my parlour, I ran a bespoke cake business and had clients such as Madonna, Gwyneth Paltrow and Stella McCartney. Since we’ve opened our doors, we’ve been visited by certain members of the royal family, Hollywood stars and supermodels, including Kate Moss and Elle McPherson.
How did the idea to open a cake academy come about?
I really enjoy teaching and offer a range of classes and courses to suit every level. I would like to provide the perfect learning environment for aspiring cake makers and to share my skills and experience with the next generation. I take an enormous amount of pleasure from my students’ achievements and the pride they take in completing the projects I set out for them. The academy gives me the opportunity to spot fledgling talent, which is something I truly relish.
What skills are needed to create such edible works of art?
Everybody can create an impressive edible work of art. You just need to be shown how! Anyone coming to the classes in Malta will leave with the skills and the knowledge, plus a beautiful cake of their own.
What will you be showing and teaching the local masterclass participants?
We are running a two-day masterclass workshop, Couture Lace Cakes, which is a design that my own wedding cake was based on. We will be showing participants how to make my signature Sugar Roses and Stephanotis, plus lacework and some piping; not to mention icing cakes to a professional standard and all of the secrets and tips and tricks involved.
We will also be running two demonstrations: one based on flowers from my new book Cakes in Bloom and another on royal icing. Both demonstrations will be informative and will give anyone attending inspiration to go home and achieve the same results themselves.
• The two-day masterclass and the demonstrations will be led by the Peggy Porschen Academy manager Penelope D’Arcy Graham on October 23, 24 and 25. For bookings, contact Johanna Ransley on 9940 7980, visit the Perfecting Cakes Facebook page or send e-mail to perfectingcakes@gmail.com.