CAKES in BLOOM

The art of exquisite sugarcraft flowers

by PEGGY PORSCHEN

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New hardcover book, 224 pages, published 2014. Gorgeous full-colour photos and step-by-step instructions.

Peggy Porschen is one of the most prominent and pioneering names in contemporary cake design. Cakes in Bloom is a celebration of Peggy's artistry, skill and dexterity within the world of sugarcraft. For the first time, Peggy shares her repertiore of incomparable sugar blooms, from vintage roses to exotic frangipani, and the secrets behind her modelling techniques.

The ultimate reference and inspiration for sugarcrafters, this book reflects Peggy Porschen's mastery of a breath-taking array of flowers, creatively used on a variety of cakes. Peggy demonstrates a broad range of techniques, embracing all the basics as well the particular skills needed to make each individual flower.

Contents include:

• Introduction
• Sugar flower basics
• The flowers:
  • Spring blossom boutonnieres
  • Purple pansies
  • Frangipanis
  • Carnation pomanders
  • Roses and lily of the valley
  • Snowballs
  • Dahlia cafe au lait
  • Daisy wreaths
  • Tumbling hydrangeas
  • Roses and violets
  • Iceland poppies
  • While rose and petals
  • Ombre petals
  • Sweetpea posy
  • English garden roses
  • Climbing cosmos
  • Peonies
  • Crysanthemum trees
  • White orchids
  • Blush anemones
  • Vintage blooms
  • Cherry blossoms
  • Camellia lace
  • Floral cascade
• Baking and icing basics - includes recipes for Victoria sponge, rich dark chocolate cake, luxury fruit cake, buttercream, ganache, sugar syrup & royal icing
• Quantity guides
• Sugar flower glossary
• Index

Cakes in Bloom 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. 

See other gorgeous Cake Decorating books by Peggy Porschen click here

Cakes in Bloom - Peggy Porschen