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# Peggy Porschen Cakes paints the town pink
## The culinary talent behind the business and her husband, Bryn Morrow,
explain how Peggy became "one of the world's top cake artists".
![Peggy Porschen and Bryn Morrow][1]
Image 1 of 5
Peggy Porschen and Bryn Morrow Photo: Peggy Porschen Cakes
![Peggy Porschen cupcakes][2]
Image 1 of 5
Peggy Porschen cupcakes Photo: Peggy Porschen Cakes
![Peggy Porschen Cakes on Elizabeth Street, Belgravia][3]
Image 1 of 5
Peggy Porschen Cakes on Elizabeth Street, Belgravia Photo: Peggy Porschen
Cakes
![The interior of Peggy Porschen Cakes][4]
Image 1 of 5
The interior of Peggy Porschen Cakes Photo: Peggy Porschen Cakes
![Peggy Porschen cupcakes and her famous pink packaging][5]
Image 1 of 5
Peggy Porschen cupcakes and her famous pink packaging Photo: Peggy Porschen
By Katy Gwilliam 11:58AM GMT 23 Feb 2011
Located on a quiet Belgravia street corner is a unique cake shop, emanating a
certain fairytale charm from within its pale pink façade. Delicate creations
in soft pastel shades are arranged enticingly behind the windows, drawing in a
range of passers-by and regular customers.
When we first arrive at the parlour, Peggy reveals that she and Bryn, her
husband and business partner, are recovering from a 3am finish that morning.
"We were asked to contribute to a cake exhibition in Selfridges to coincide
with London Fashion Week." The 'Eat the Designer' event brought together
leading cake makers and food artists, who were commissioned to create cakes
inspired by top fashion designers from around the world. "We were lucky enough
to be asked to create a cake designed by Karl Lagerfeld. My team and I worked
on the actual cake but Bryn and I were at Selfridges all night setting up the
stand." Bryn recreates the scene: "our interpretation of Karl's design sat on
a plinth right next to his sketch."
After speaking to Peggy and Bryn for only a few minutes, it immediately
becomes clear why the family-run patisserie has had such an impact, despite
being open for a matter of months. "Everything is the best of the best and
this is what we always strive to achieve. The way I see it is, if you have a
brand at a certain level, everything should be at that level. From the
stationery and pink receipts to the furniture and the crockery, everything
should be at a high standard."
Peggy's passion for baking stems from her childhood. A love of cake eating
developed into a desire to produce her own creations and in 1998 she moved
from her home in Germany to study Patisserie, specialising in British sugar
craft. "London was a great place to learn. There is a strong sugar-craft
tradition here and I was inspired by the skill and talent required from the
industry."
After working as a Pastry Chef at The Lanesborough hotel, Peggy's first cake-
decorating job was at the German-run bakery, Konditor and Cook. "The Master
Baker had a wacky, non-traditional approach to decorating and it was great to
get my foot in the door there. I soon started to acquire my own commissions
and my first big job was to produce 500 Faberge eggs for Elton John's White
Tie & Tiara Ball, which was quickly followed by Stella McCartney's wedding."
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Catering for such exclusive events proved to be a turning point for Peggy and
in 2005 she published her first book, Pretty Party Cakes (Quadrille
Publishing, 1 April 2005). "The book adopts a fresh approach to the English
traditional sugar craft and features cakes of the 21st century."
After the release of her book, the business went from strength to strength and
Peggy soon became the exclusive wedding cake partner of Fortnum & Mason.
"Wedding business is our flagship. This part of the business will never be
expanded because it's our baby, whereas there is huge scope to develop the
parlour, academy and online sections," Bryn comments.
The husband and wife team makes the process of setting up a business sound
easy as Bryn jokes "Peggy buys the pretty things and I figure out how to pay
for them!" However, aside from the humour, the couple is keen to highlight the
many merits of working together: "Peggy and I push each other". Peggy adds,
"Bryn was my harshest critic but it was a positive criticism. It's the sort of
criticism you can accept and we always know we can be very honest with each
other."
Having previously worked as a chef for Gordon Ramsay, Bryn also has a culinary
background. Although he now runs the commercial side of Peggy Porschen Cakes,
he used to help his wife with the baking during busy periods. "When we were
preparing a thousand cookies for Christmas, they all used to be hand rolled.
Sometimes I would spend 10 hours rolling and baking, while the girls did all
the decorating." Bryn still occasionally spends time on the frontline, dealing
with customers in the shop. "It's really nice to get feedback and through this
we've decided to add a few things to the menu and change a couple of items.
When people tell us it's the best cake they've ever eaten, it's such a
confidence boost."
Although the main clientele tends to be female, the parlour has wider appeal.
On Valentine's Day the shop was brimming with boyfriends and husbands
desperate to buy last-minute gifts for their beloveds, while groups of
business men frequent the cafe for meetings. "It's really reassuring to see
the regulars keep coming. It means we're doing something right." Bryn
reminisces about a particular defining moment for him. "I recently attended a
seminar at Google in Victoria, London. When I revealed I was from 'the pink
cake shop', they exclaimed: "You're in the pink cake shop? We know the pink
cake shop. We love that place!""
Peggy and Bryn exude an immense passion and subtle pride throughout the
interview. We close on a few words of wisdom for others in the process of
setting up a business. "Stay true to your own style and to yourself. At the
start it's a huge part of your life; it's a huge responsibility and you invest
every waking hour into the business. However, once you get to a certain point,
you've got to start letting go and trusting other people to do things for you.
This is the challenge we're currently facing."
With such an impressive record, we're keen to discover whether there's
anything in the pipeline for the business. Peggy's enigmatic response implies
that there is always something just around the corner, whether it's a wedding
or a star-studded event. Without giving too much away, she leaves us guessing:
"it's early in the year, so we'll have to wait and see what will happen this
year."
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