"'Just the thing to whip up when you're looking to add a little sparkle' Marie Claire" --This text refers to the Paperback edition.
Peggy Porschen began her career as a pastry chef at London’s Lanesborough Hotel. Quickly developing a highly individualized style, she began making cakes and cookies for celebrity events such as Elton John’s White Tie and Tiara Ball, Stella McCartney’s wedding, and movie premieres and parties for stars like Gwyneth Paltrow. Her cakes have been featured by Fortnum & Mason as well as in magazines and newspapers as diverse as You and Your Wedding, Cosmo Bride, and Brides. Peggy grew up in Germany and currently resides in the U.K.
I gave it away after it arrived. Beautiful cover, but not what I wanted. Perfectly finished baked desserts I guess are not my thing. I realize now I love rustic desserts.Published 3 months ago by Joanna D
I am enjoying this book very much. the instructions are easy to follow. I do have trouble finding some of the equipment.Published 15 months ago by janice vegas
Love my new cookbook. It took a few days to get to me but I am happy that I am able to use my new cookbook and I didn't have to spend a lot of money.Published 19 months ago by Dianne
Everything in this book was so pretty! I have used it many times for great ideas, color schemes and just for inspiration!Published 22 months ago by Lisa J. Monteith
Great book. I love Peggy Porschen. Her fondant work is amazing. Poured fondant is one I need to try. I would love to have all her books.Published on January 15, 2013 by C. Haskins
Peggy Porschen's book is a must-have for home bakers, one of those cookbooks that you read for enjoyment as well as recipes. Read morePublished on July 13, 2009 by Bloomsbury
This book is the best one I've ever seen of this type of publication. The pictures of these glorious cakes and petit fours are fabulous and you feel inspired just by viewing. Read morePublished on May 12, 2008 by Pamela J. Griner
Wow what an inspirational book - so pretty, girlie and divine. I already have had success with one of the recipes.Published on March 6, 2008 by N. Gaha