Boutique Baking

Peggy porschen

Her first book, Pretty Party Cakes won Peggy the award for ‘Best Entertaining Cookbook’ from the Gourmand World Cookbook Awards. More recently, at the prestigious 2011 Great Taste Awards, Peggy won four commendations, including the highly coveted Great Taste Gold Award for her Chocolate Heaven and Black Forest Cupcakes with the judges describing her cupcakes as “virtually faultless”.

In an exciting development, October 2010 saw the opening of the Peggy Porschen Parlour in London’s Belgravia where Peggy’s ready-to-eat collection of handcrafted cakes are available daily. In January 2011 she opened the Peggy Porschen Academy, London’s first cookery school entirely dedicated to baking, cake decorating and sugar craft.

Back cover photograph: Adam Ellis Author photograph: Georgia Glynn Smith

boutique baking

founded Peggy Porschen Cakes in 2003, which swiftly established her as one of the leading bakers and cake decorators of our generation. With her unique individual style, the business was an instant success, receiving commissions for exclusive celebration cakes and cookies.

peggy porschen Peggy porschen

“Peggy’s cake was beautiful.

The perfect Wedding Cake! It was so delicious, there wasn’t a crumb left...” kate moss

boutique baking

delectable cakes, cupcakes and teatime treats

peggy porschen

boutique baking 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. This new book 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 decoration. The first chapter, Sweet Treats, features all-time favourites such as Meringue Kisses and Macarons as well as Peggy’s take on Cake Pops. In Beautiful Biscuits there are recipes inspired by her German origins including Springerle and Mulled Wine Stars. The third chapter focuses on the most desirable cake phenomenon of the decade – the cupcake, and Peggy gives away the secrets of her incredibly scrumptious repertoire of gourmet cupcakes.

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 Neapolitan Marble Cake and Chocolate Battenberg. Next follows a chapter of delicious ideas for home-made drinks that perfectly accompany the preceding cakes. Last but certainly not least the book closes with The Icing on the Cake, a resource of fabulous tips, techniques and finishing touches from this leading expert baker.

Both seductive and indulgent, this is Peggy’s most accessible book to date.

Front cover illustration: Carol Gillott Front cover photographs: Georgia Glynn Smith

Quadrille Publishing Ltd Alhambra House 27–31 Charing Cross Road London WC2H 0LS www.quadrille.co.uk

£20

Boutique Baking

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. This new book 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 decoration. The first chapter, Sweet Treats, features all-time favourites such as Meringue Kisses and Macaroons as well as Peggy’s take on Cake Pops. In Beautiful Biscuits there are recipes inspired by her German origins including Springerle and Mulled Wine Stars. The third chapter focuses on the most desirable cake phenomenon of the decade – the cupcake – and Peggy gives away the secrets of her incredibly scrumptious repertoire of gourmet cupcakes. 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 Neapolitan Marble Cake and Chocolate Battenberg. Next follows a chapter of irresistible ideas for home-made drinks that perfectly accompany the preceding cakes. Last but certainly not least the book closes with The Icing on the Cake, a resource of fabulous tips, techniques and finishing touches from this leading expert baker.

Both seductive and indulgent, this is Peggy’s most accessible book to date.

Contents 12 Sweet treats

30 Beautiful biscuits 52 Cupcake heaven 82 Luscious layer cakes 120 Classic cakes & bakes 154 drinks 170 the icing on the cake 190 index

Boutique Baking

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. This new book 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 decoration. The first chapter, Sweet Treats, features all-time favourites such as Meringue Kisses and Macaroons as well as Peggy’s take on Cake Pops. In Beautiful Biscuits there are recipes inspired by her German origins including Springerle and Mulled Wine Stars. The third chapter focuses on the most desirable cake phenomenon of the decade – the cupcake – and Peggy gives away the secrets of her incredibly scrumptious repertoire of gourmet cupcakes. 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 Neapolitan Marble Cake and Chocolate Battenberg. Next follows a chapter of irresistible ideas for home-made drinks that perfectly accompany the preceding cakes. Last but certainly not least the book closes with The Icing on the Cake, a resource of fabulous tips, techniques and finishing touches from this leading expert baker.

Both seductive and indulgent, this is Peggy’s most accessible book to date.

Contents 12 Sweet treats

30 Beautiful biscuits 52 Cupcake heaven 82 Luscious layer cakes 120 Classic cakes & bakes 154 drinks 170 the icing on the cake 190 index

24

banoffee cupcakes A favourite at the parlour, this recipe is a fusion of banana split and banoffee pie.

A delicious combo of vanilla sponge with chunky chocolate chips and fluffy frosting, the secret lies in the surprise filling of creamy toffee and chopped bananas.

Makes approximately 20 cupcakes

ingredients

For the decoration 75g white sugar florist paste Yellow and brown food colour White vegetable fat Small amount of royal icing For the cupcakes 200g unsalted butter, softened 200g caster sugar 1 tsp vanilla extract 4 medium eggs, lightly beaten 200g self-raising flour, sifted 70g dark couverture chocolate, chopped into small pieces 200g of toffee or dolce de leche 1 large ripe banana For the syrup 150ml water 150ml caster sugar For the frosting: 200g unsalted butter Pinch of salt 500g icing sugar, sifted 200g full-fat cream cheese 50g frozen banana puree For the decoration Make the sugar blossoms at least one day ahead: Mix the sugar florist paste with a small amount of brown paste colour to a chocolate brown shade. Roll out on a plastic board to a thickness of 2mm.

Stamp out one blossom per cupcake and press between the two veiners, allow to dry.

Mix a small amount of royal icing with the yellow food colour and fill it into a paper piping bag.

Pipe a dot into each flower centre.

For the cupcakes Preheat the oven to 175°C. Place the cupcake liners inside the holes of the muffins trays.

Cream the butter, caster sugar and vanilla in a mixer at high speed until pale and fluffy.

Lightly beat the eggs until combined and

equipment

2 x 12-hole muffin tray 20 24 brown cupcake liners Melon baller Large plastic piping bag Large round piping nozzle Blossom cutter & veiner (you could use any pretty blossom cutter) Paper piping bag

slowly pour them into the butter mix whilst paddling on high speed. If you notice the mixture separating, wait for a moment, then continue pouring once the mixture has combined. The mixture might start curdling after about 2/3 of the eggs have gone in; if this happens, add 2–3 tbsp flour to bind the batter and then add the remaining eggs.

Once combined, add the flour at a low speed and stop mixing as soon as the batter is combined. This is to ensure the sponge stays light and fluffy. Fold the chopped chocolate through the mix with a rubber spatula.

Fill the cupcake liners with the batter up to 2/3 using a plastic piping bag or tablespoon.

Bake in the preheated 175°C oven for about 15 minutes. The cupcakes are cooked when the tops are golden brown and they spring back to

cupcake heaven

24

banoffee cupcakes A favourite at the parlour, this recipe is a fusion of banana split and banoffee pie.

A delicious combo of vanilla sponge with chunky chocolate chips and fluffy frosting, the secret lies in the surprise filling of creamy toffee and chopped bananas.

Makes approximately 20 cupcakes

ingredients

For the decoration 75g white sugar florist paste Yellow and brown food colour White vegetable fat Small amount of royal icing For the cupcakes 200g unsalted butter, softened 200g caster sugar 1 tsp vanilla extract 4 medium eggs, lightly beaten 200g self-raising flour, sifted 70g dark couverture chocolate, chopped into small pieces 200g of toffee or dolce de leche 1 large ripe banana For the syrup 150ml water 150ml caster sugar For the frosting: 200g unsalted butter Pinch of salt 500g icing sugar, sifted 200g full-fat cream cheese 50g frozen banana puree For the decoration Make the sugar blossoms at least one day ahead: Mix the sugar florist paste with a small amount of brown paste colour to a chocolate brown shade. Roll out on a plastic board to a thickness of 2mm.

Stamp out one blossom per cupcake and press between the two veiners, allow to dry.

Mix a small amount of royal icing with the yellow food colour and fill it into a paper piping bag.

Pipe a dot into each flower centre.

For the cupcakes Preheat the oven to 175°C. Place the cupcake liners inside the holes of the muffins trays.

Cream the butter, caster sugar and vanilla in a mixer at high speed until pale and fluffy.

Lightly beat the eggs until combined and

equipment

2 x 12-hole muffin tray 20 24 brown cupcake liners Melon baller Large plastic piping bag Large round piping nozzle Blossom cutter & veiner (you could use any pretty blossom cutter) Paper piping bag

slowly pour them into the butter mix whilst paddling on high speed. If you notice the mixture separating, wait for a moment, then continue pouring once the mixture has combined. The mixture might start curdling after about 2/3 of the eggs have gone in; if this happens, add 2–3 tbsp flour to bind the batter and then add the remaining eggs.

Once combined, add the flour at a low speed and stop mixing as soon as the batter is combined. This is to ensure the sponge stays light and fluffy. Fold the chopped chocolate through the mix with a rubber spatula.

Fill the cupcake liners with the batter up to 2/3 using a plastic piping bag or tablespoon.

Bake in the preheated 175°C oven for about 15 minutes. The cupcakes are cooked when the tops are golden brown and they spring back to

cupcake heaven

Chocolate and Pistachio Fridge Cake

Neapolitan Marble Cake

Chocolate and Pistachio Fridge Cake

Neapolitan Marble Cake

57

to decorate, place the stencil centred on top of the cake and dust the surface with cocoa powder. carefully lift the stencil off the cake.

The sponge is cooked when the top is golden brown, the sides are beginning to shrink away from the edge of the tin and the top springs back to the touch. If in doubt, insert a knife or wooden skewer into the sponge and it should come out clean. While the sponge is baking, prepare the sugar syrup for soaking.

Add the jam and mix until combined. Should the jam be a little too firm or chunky, warm it up in a microwave and pass through a coarse sieve to remove some of the larger berries.

Alternatively, put the jam into a blender and break down some of the chunkier fruit. Store the buttercream at room temperature until use.

Place the water and caster sugar into a saucepan and bring to the boil, cook until all the sugar crystals have dissolved. Set aside to cool slightly and flavour with vanilla extract.Once the sponge is cooked, remove from the oven and allow to cool for 10 minutes. Brush the top with sugar syrup while the top is still hot so that the sponge will absorb the syrup faster.

Once ready to layer the cake, trim the domed tops off each of the sponges using a serrated knife or cake leveller. For the middle layer, trim both top and bottom.

Let the cake cool further until just warm and then remove it from the tin. Place on a wire rack and allow to cool completely.

Wrap in clingfilm and let the sponges rest overnight at room temperature. This ensures that the sponges firm up slightly and have the perfect texture for trimming and layering.

If you trim them too soon after baking the sponges may crumble or even break into pieces.

Wrapping the sponges in clingfilm seals in all the moisture and allows the syrup to soak through evenly overnight.

Make the filling on the day of layering. Cream the butter, icing sugar and pinch of salt in a mixer at high speed until very pale and fluffy.

Place the first sponge layer on top of a turntable with the crust facing down. Using a palette knife, spread it with the summer berry buttercream to a thickness of about 5mm.

Place the middle sponge layer on top. Spread another layer of buttercream on top, followed by the third sponge layer with the crust facing up this time.

To mask the outside of the cake, pile about 2–3 tbsp buttercream on top of the cake and spread it over the top, then push it down the sides while rotating the turntable.

Chill the cake for about 30 minutes to set the buttercream. Should your cake require a second coat, repeat the last step and chill again.

Place the cake stencil centred on top of the cake and dust it with cocoa powder. Carefully lift the stencil off the cake.

luscious layer cakes

57

to decorate, place the stencil centred on top of the cake and dust the surface with cocoa powder. carefully lift the stencil off the cake.

The sponge is cooked when the top is golden brown, the sides are beginning to shrink away from the edge of the tin and the top springs back to the touch. If in doubt, insert a knife or wooden skewer into the sponge and it should come out clean. While the sponge is baking, prepare the sugar syrup for soaking.

Add the jam and mix until combined. Should the jam be a little too firm or chunky, warm it up in a microwave and pass through a coarse sieve to remove some of the larger berries.

Alternatively, put the jam into a blender and break down some of the chunkier fruit. Store the buttercream at room temperature until use.

Place the water and caster sugar into a saucepan and bring to the boil, cook until all the sugar crystals have dissolved. Set aside to cool slightly and flavour with vanilla extract.Once the sponge is cooked, remove from the oven and allow to cool for 10 minutes. Brush the top with sugar syrup while the top is still hot so that the sponge will absorb the syrup faster.

Once ready to layer the cake, trim the domed tops off each of the sponges using a serrated knife or cake leveller. For the middle layer, trim both top and bottom.

Let the cake cool further until just warm and then remove it from the tin. Place on a wire rack and allow to cool completely.

Wrap in clingfilm and let the sponges rest overnight at room temperature. This ensures that the sponges firm up slightly and have the perfect texture for trimming and layering.

If you trim them too soon after baking the sponges may crumble or even break into pieces.

Wrapping the sponges in clingfilm seals in all the moisture and allows the syrup to soak through evenly overnight.

Make the filling on the day of layering. Cream the butter, icing sugar and pinch of salt in a mixer at high speed until very pale and fluffy.

Place the first sponge layer on top of a turntable with the crust facing down. Using a palette knife, spread it with the summer berry buttercream to a thickness of about 5mm.

Place the middle sponge layer on top. Spread another layer of buttercream on top, followed by the third sponge layer with the crust facing up this time.

To mask the outside of the cake, pile about 2–3 tbsp buttercream on top of the cake and spread it over the top, then push it down the sides while rotating the turntable.

Chill the cake for about 30 minutes to set the buttercream. Should your cake require a second coat, repeat the last step and chill again.

Place the cake stencil centred on top of the cake and dust it with cocoa powder. Carefully lift the stencil off the cake.

luscious layer cakes

Peggy Porschen Battenberg Cake

Blossom Biscuits

Lemon and Raspberry Cupcake

Homemade Lemonade

Peggy Porschen Cakes was founded in 2003 and has swiftly established Peggy as one of the leading bakers and cake decorators of her generation. Her cookies and cakes have graced many A-list events such as Elton John’s White Tie & Tiara Ball, the weddings of both Kate Moss and Stella McCartney, Damien Hirst’s auction at Sotheby’s and parties for Sting & Trudie Styler and Gwyneth Paltrow. Peggy is the exclusive wedding cake partner to Fortnum & Mason. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cook Book’ by the Gourmand World Cookbook Awards. She also regularly contributes to Condé Nast Brides, Wedding and Sainsbury’s Magazine, with many of her celebrity commissions featuring in

Tatler, OK! and HELLO magazine. With the judges describing her cupcakes as “virtually faultless”, Peggy Porschen won four awards at the prestigious 2011 Great Taste Awards, including the highly coveted Great Taste Gold Award for her Chocolate Heaven and Black Forest Cupcakes.

October 2010 saw the opening of the Peggy Porschen Parlour in London’s Belgravia where Peggy’s ready-to-eat collection of handcrafted haute cuisine cakes are available daily. In January 2011 she opened the Peggy Porschen Academy, London’s first cookery school entirely dedicated to baking, cake decorating and sugar craft.

£20 hardback with jacket 978 184949 106 8 192pp 253 x 197mm Over 25,000 words, including 45 recipes Over 150 colour photographs Publication: April 2012

Quadrille Publishing Ltd Alhambra House 27–31 Charing Cross Road London WC2H 0LS www.quadrille.co.uk

Peggy Porschen Battenberg Cake

Blossom Biscuits

Lemon and Raspberry Cupcake

Homemade Lemonade

Peggy Porschen Cakes was founded in 2003 and has swiftly established Peggy as one of the leading bakers and cake decorators of her generation. Her cookies and cakes have graced many A-list events such as Elton John’s White Tie & Tiara Ball, the weddings of both Kate Moss and Stella McCartney, Damien Hirst’s auction at Sotheby’s and parties for Sting & Trudie Styler and Gwyneth Paltrow. Peggy is the exclusive wedding cake partner to Fortnum & Mason. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cook Book’ by the Gourmand World Cookbook Awards. She also regularly contributes to Condé Nast Brides, Wedding and Sainsbury’s Magazine, with many of her celebrity commissions featuring in

Tatler, OK! and HELLO magazine. With the judges describing her cupcakes as “virtually faultless”, Peggy Porschen won four awards at the prestigious 2011 Great Taste Awards, including the highly coveted Great Taste Gold Award for her Chocolate Heaven and Black Forest Cupcakes.

October 2010 saw the opening of the Peggy Porschen Parlour in London’s Belgravia where Peggy’s ready-to-eat collection of handcrafted haute cuisine cakes are available daily. In January 2011 she opened the Peggy Porschen Academy, London’s first cookery school entirely dedicated to baking, cake decorating and sugar craft.

£20 hardback with jacket 978 184949 106 8 192pp 253 x 197mm Over 25,000 words, including 45 recipes Over 150 colour photographs Publication: April 2012

Quadrille Publishing Ltd Alhambra House 27–31 Charing Cross Road London WC2H 0LS www.quadrille.co.uk

Peggy porschen

Her first book, Pretty Party Cakes won Peggy the award for ‘Best Entertaining Cookbook’ from the Gourmand World Cookbook Awards. More recently, at the prestigious 2011 Great Taste Awards, Peggy won four commendations, including the highly coveted Great Taste Gold Award for her Chocolate Heaven and Black Forest Cupcakes with the judges describing her cupcakes as “virtually faultless”.

In an exciting development, October 2010 saw the opening of the Peggy Porschen Parlour in London’s Belgravia where Peggy’s ready-to-eat collection of handcrafted cakes are available daily. In January 2011 she opened the Peggy Porschen Academy, London’s first cookery school entirely dedicated to baking, cake decorating and sugar craft.

Back cover photograph: Adam Ellis Author photograph: Georgia Glynn Smith

boutique baking

founded Peggy Porschen Cakes in 2003, which swiftly established her as one of the leading bakers and cake decorators of our generation. With her unique individual style, the business was an instant success, receiving commissions for exclusive celebration cakes and cookies.

peggy porschen Peggy porschen

“Peggy’s cake was beautiful.

The perfect Wedding Cake! It was so delicious, there wasn’t a crumb left...” kate moss

boutique baking

delectable cakes, cupcakes and teatime treats

peggy porschen

boutique baking 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. This new book 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 decoration. The first chapter, Sweet Treats, features all-time favourites such as Meringue Kisses and Macarons as well as Peggy’s take on Cake Pops. In Beautiful Biscuits there are recipes inspired by her German origins including Springerle and Mulled Wine Stars. The third chapter focuses on the most desirable cake phenomenon of the decade – the cupcake, and Peggy gives away the secrets of her incredibly scrumptious repertoire of gourmet cupcakes.

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 Neapolitan Marble Cake and Chocolate Battenberg. Next follows a chapter of delicious ideas for home-made drinks that perfectly accompany the preceding cakes. Last but certainly not least the book closes with The Icing on the Cake, a resource of fabulous tips, techniques and finishing touches from this leading expert baker.

Both seductive and indulgent, this is Peggy’s most accessible book to date.

Front cover illustration: Carol Gillott Front cover photographs: Georgia Glynn Smith

Quadrille Publishing Ltd Alhambra House 27–31 Charing Cross Road London WC2H 0LS www.quadrille.co.uk

£20