Okay, so it’s no secret that I’m a Peggy Porschen fan, but if you don’t live in the world of cakes- or within a 5 miles radius of me! Then you may not know who Peggy is. To keep this from being the longest post in the world let’s just say that she’s a cake decorator to the stars (Kate Moss, Stella Stella McCartney and Elton John to name but a few!) I mean she’s so tallented her cakes are highly recommended buy London’s foremost wedding venues including the Savoy, Claridge’s, The Ritz, The Dorchester and The Mandarin Oriental. She also has a beautiful cake boutique in Belgravia  where you can sit and eat cake or go and take one of her classes in the Peggy Porschen Academy. She’s also one of the nicest people I’ve ever met.

Last month I was lucky enough to be invited to the Peggy Porschen Floral wedding cake collection  launch (as seen above). It was a really amazing event at The Mandarin Oriental and I have to say I was bowled over by the cakes. There were quite a few non-cakey people at the event and they couldn’t believe that the flowers on the cakes weren’t either real or silk. They were all made with sugar or modelling paste and were incredibly realistic – not to mention beautiful.

The cakes were really big. Wild at Heart provided the flowers for inspiration behind the cakes when they were initially being developed and they also decorated the tables with some beautiful blooms on the launch night.

I did take a load of shots of the cakes but they aren’t a patch on the ones taken by Georgia Glynn Smith for Peggy Porschen so here are some of her fab shots to show you just how AMAZING the cakes are!

There was also a table with a selection of the cakes that appear in Peggy’s new book out next month Cakes in Bloom: Exquisite Sugarcraft Flowers for All Occasions. As you can see these shots are by me! (see what I mean about the ‘not so professional shots?)

Did I taste any cake? What do you think? I started with a slice of the salted caramel cake – on the far end of the table. Had salted caramel for main and for pudding I had salted caramel! I don’t even like caramel but I could not leave this cake alone. It was so light and the flavours are just out of this world. Peggy has layers of cake and buttercream and then a layer of chocolate ganache coating the outter edge of the cake before the sugarpaste layer. What a fantastic combination. To die for! I can’t wait to get my hands on the book for the recipes. Just so you know…. I’ll be reviewing it here next month so you can see how fab it is!

When it came to chatting with Peggy I was completely blown away. I did one of her classes about 4 years ago for work and I’ve met her at a couple of press launches but not for ages. She not only remembered me but knew I had two daughters. I was seriously flattered as I think my big smile shows! 

So, what do you think? I think I wish I was getting married all over again so I could have one of these cakes. They’re just beautiful.

EmmaMT

More Peggy Porschen posts you may enjoy 

Peggy Porschen’s Lemon Limoncello Cake recipe

Peggy Porschen inspires us to make a Christmas cookie…or two!

Peggy Porschen Vintage Flower Masterclass

Cakes in Bloom: Peggy Porschen book review

Peggy Porschen’s New Wedding Cake collection 

Peggy Porschen inspires us to make a Christmas cookie…or two!