My passion for pastries and cake decorating goes back a long time, ever since my childhood in Germany. In 1998, after a few years working as a flight attendant, I decided to move to London to follow my dream, and enrolled at the internationally renowned Le Cordon Bleu London for a Grand Diplôme ®. Although pâtisserie was my real passion, I felt I needed a strong background in cuisine too.
My beginnings as a student were quite a challenge, with difficulties with the language and culture. But eventually, with the help of Le Cordon Bleu’s Master Chefs and the staff, I managed to graduate top of the class, obtaining the best grade in the Superior Pâtisserie final exam!
From there, I worked as a pastry chef at London's Lanesborough Hotel, followed by a position as cake decorator at Konditor & Cook on London’s South Bank. This experience allowed me to further perfect my cake decorating skills and develop personal style. I decided to then open my own business in 2003, Peggy Porschen Cakes, specialising in celebration cakes and producing a highly-sought after range of exquisite cakes and cookies. Our creations are featured in top London stores including Fortnum & Mason.
We have also supplied celebration cakes for celebrities:
- The Fabergé Eggs for guests at Elton John’s White Tie and Tiara Ball
- The designer Stella McCartney’s wedding cake
- Anthony Hopkins’ 70th birthday cake
- Sting’s birthday cake
- Celebration cakes for stars like Gwyneth Paltrow and Madonna
We also offer masterclasses on cake decorating – recent themes have included Christmas cakes and Valentine's cookies.
I’ve written nine books on cake decorating including ‘Romantic Cakes’ and ‘Pretty Party Cakes’.
Studying at Le Cordon Bleu was the stepping stone in my career. I learned the proper techniques from the best chefs and how to be highly meticulous and hard working. I would definitely recommend the school to anybody with a serious passion for food!