BOUTIQUE BAKING

delectable cakes, cupcakes and teatime treats

by PEGGY PORSCHEN

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New hardcover book, 192 pages, published 2012. Gorgeous full-colour photos and step-by-step instructions.

Peggy Porschen is one of the most prominent and pioneering names in contemporary cake design.

Renowned for her exquisite craftsmanship combined with a love of baking, her passion is for creating delectable works of art that taste as good as they look. Boutique Baking captures the essence of Peggy's technical skill and inspired use of colour while also ensuring that each cake is both achievable and delicious to eat. Boutique Baking has an unrivalled range of recipes that combines traditional baking with chic, simple finishing touches.

The first chapter, Sweet Treats, features all-time favourites such as Morello Cherry Bakewell Tarts and Macarons as well as Peggy's take on Cake pops. In Beautiful Biscuits there are recipes inspired by her German origins including Springerle Cookies and a Ginterbread Village. The third chapter focuses on the most desirable cake phenomenon of the decade - the cup cake, and Peggy gives away the secret of her incredibly scrumptious repertoire of gourmet cup cakes. The Luscious Layer Cake chapter provides stunning ideas for sophisticated occasions while Classic Cakes & Bakes shows how to revive traditional recipes, creating gorgeous looking and delicious cakes, such as Chocolate Hazelnut Torte and Chocolate Battenberg. Last but certainly not least the book closes with a chapter on fabulous finishing touches, basic recipes for frostings and fillings, and delicious ideas for home-made drinks that perfectly accompany the cakes.

Seductive and indulgent, this is Peggy's most accessible book to date.

Contents include:

• Sweet Treats
• Beautiful Biscuits
• Cupcake Heaven
• Luscious Layer Cakes
• Classic Cakes and Bakes
• Delicious Drinks
• The Icing on the Cake
• Index

Boutique Baking is a UK publication, all measurements are in metric.

About the author

Fascinated by baking and cake decorating from childhood, Peggy Porschen moved from her home in Germany to London in 1998 to take a Cordon Bleu course in French patisserie. From there she worked as a pastry chef at London's Lanesborough Hotel and celebrated caterer Rhubarb Food Design, followed by a position as cake decorator at Konditor & Cook, the bakery and restaurant near London's Old Vic Theatre.

Quickly developing a highly individual style, she set up her own business, making cakes and cookies for events of all kinds, including chocolate Faberge Eggs for Elton John's White Tie and Tiara Ball - featured in several magazines world wide. She also created Stella McCartney's wedding cake as well as cakes for many movie premiers and parties for stars like Gwyneth Paltrow and Madonna and corporate parties for companies of the fashion and music industry.

Peggy is a supplier to Fortnum & Mason who have commissioned her to create their seasonal ranges of hand decorated cakes and cookies to adorn their shelves & hampers. She is a regular contributor to various magazines, such as You & Your Wedding, Brides, Harper's Bazaar, Wedding, Marie Claire, Delicious, and her work has appeared in many more. 

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Boutique Baking - Peggy Porschen