Month: April 2014

Peggy Porschen’s New Wedding cake collection

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.

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photo: Georgia Glynn Smith

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!

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photo: Georgia Glynn Smith
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photo: Georgia Glynn Smith


photo: Georgia Glynn Smith
photo: Georgia Glynn Smith
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photo: Georgia Glynn Smith
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photo: Georgia Glynn Smith

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!

tasting tableWhen 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! Me and Peggy Porschen


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.




Easter bunny cookies recipe

How are you all doing this morning? I’ve had a great start to the Easter Weekend so far. I spent 4 hours stripping paint from my bannisters yesterday whilst listening to the soundtrack from Frozen  belting out from the girls bedrooms! I secretly quite liked it and it kept them entertained over and over and over!!!

I thought while I wish you all a lovely Easter Weekend I’d share with you some bunny cookies I made to be featured on AchicaLiving this week. They’re really quick and easy to make and look so cute. Great to whip up as a gift if your off to your family for a slap up Easter lunch.

Bunny cookie 1

Lemon bunny cookies for Easter


(makes around 20) 

  • 200g unsalted butter- at room temperature
  • 200g caster sugar
  • 400g plain flour
  • 1 egg – at room temperature
  • Juice of one lemon
  • Zest of one lemon

To decorate

  • Roll out Sugarpaste
  • ribbon

To make the cookies

  1. Place all the ingredients into a bowl and mix until everything is well incorporated. Avoid over mixing or your cookies will be tough. Use your hands for the best result. Wrap in cling film and chill for at least 30 minutes. 
  2. Roll out the dough between two spacers to ensure your cookies are all perfectly flat and even and also that they are all the same size. Cut out the bunnies and place on a baking sheet and chill for a further 30 minutes. This will prevent the cookies from spreading whilst they are baking. 
  3. Preheat your oven to 180ºC (Fan oven160ºC) Bake in the centre of the oven for 12-15 minutes or until the corners of the cookies start to turn brown. 

To decorate the cookies

  1. You can colour white sugarpaste with professional gel food colours or with a tiny amount of supermarket bought food colours- just dip a cocktail stick in the dye and then poke it into the sugarpaste before you knead it in. Avoid making the sugarpaste too wet or you will end up with a big sticky mess. If you can colour the sugarpaste the day before you’ll get even better results.
  2. To make the tail take a small amount of sugarpaste and roll it into a ball. Dampen the bottom of the ball to make it ‘stick’  in place on the cookie. Use the bristles of a pastry brush to add some detail to the tail.  Leave to set before you add the ribbon around their necks. 

Hope you all have a fantastic Easter


Hands up who wants to win a basket full of French yumminess ?

Brioche Pasquier Croissant

Let’s see now. How many hands can I see? My, my there’s a lot of you out there.

Do you remember a few months ago I shared my first ever attempt at baking Brioche in front of a whole lot of other bloggers….and it all went wrong? Well those lovely people over at Brioche Pasquier have given me a fantastic hamper to give away this Easter.

Brioche Pasquier logo

Brioche Pasquier are THE masters of the brioche and croissant. It all started back in France in 1936 when Gabriel Pasquier opened his little village bakery. He passed his secret technique on to his sons who still use a similar traditional levain to bake Brioche Pasquier products today. It’s that slow process of raising the dough that gives them that super light texture and means that there’s no need to add additives and makes them totally deelish!


Brioche Pasquier Pitch

Since the workshop we’ve been buying Brioche Pasquier croissants and Pitch brioche like they’re going out of fashion. Just this Sunday Tim made me a fried egg and cheese croissant. Have you ever had one of them before? Believe it or not we had this snack for the first time 16 years ago for breakfast in a Dunkin Donuts drive through in New York. It’s divine. You lightly toast the croissant, fry the egg and place it on the open croissant then place a slice of cheese on top so it starts to melt straight away -We use Emmental cheese. A quick squirt of ketchup and I am one happy lady!

Brioche Pasquier Chocolate Brioche

The other Brioche Pasquier product we love are the Pitch brioche – especially the chocolate ones. I would say that we buy them for the girls for their packed lunches – as they come individually wrapped and have a really long shelf life, except they don’t have a long shelf life in our house! The packet containing 6 – which we buy on a Sunday, should be enough for a few of the girl’s lunch time treats – except there are four of us at home and there’s not usually enough left for one lunch come Monday! Oopps!

So? I hear you ask what’s the prize? Well, it’s a hamper full of all this light and tasty French yumminess from Brioche Pasquier’s Traditional brioche and croissants range with a touch of Pitch thrown in to boot! It’s the perfect way to start your day so don’t hang about. Enter the competition below and good luck.


How to Enter

  • Complete the Rafflecopter form below before the closing date: 17th April 2014
  • Don’t forget to read the “Terms and Conditions” link at bottom of Rafflecopter form.
  • The winner will be notified by email and announced on the Rafflecopter form.

a Rafflecopter giveaway


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