I will never forget the moment I discovered that I was ‘born to bake and decorate’. Silly as it sounds, this is truly how I felt and still do. I was 14 years old when I baked and decorated my very first cake. I took great pride in my work and had never before taken so much satisfaction from something so fun. I was immediately hooked and spent most of my teenage years in the kitchen baking and icing my heart out, much to my family's delight!
Knowing from such an early age that I wanted a career in cakes led me to research training courses and search for places of inspiration and new skills. Very quickly I noticed that it wasn’t an easy task. Conventionally, the only professional route to pursue was a traditional apprenticeship as a baker or pastry chef, which to my disappointment didn’t offer much flexibility on the creative side of cake making. I always knew that although a solid foundation in the art of baking and patisserie was essential, sugar craft, piping and flower making was where my heart lay.
Luckily, I discovered that the UK offered a much wider range of courses in this field than my native Germany, so I packed my bags and moved to London at the age of 23. Initially it wasn’t easy to find a direct route that would allow me to achieve my goals; however, I enrolled in the Patisserie Diploma at Le Cordon Bleu and the City & Guilds Foundation Course in Sugar Craft. I was also fortunate to find opportunities along the way, which allowed me to establish and develop my own personal style and techniques that have become a part of the Peggy Porschen brand.
Following the success of my company, I began to receive many letters and emails from like-minded people who had also discovered their passion for cakes. They often sought advice regarding how and where to start their careers. It made me realise how grateful I would have been had there been a suitable place for me to learn and start my career, so I set about creating my own curriculum and taught my first masterclass in the winter of 2009. It was soon apparent that teaching comes naturally to me; I enjoy passing on the skills and experiences I've gained over the last decade, as well as spending time getting to know fellow cake makers who each share my passion and enthusiasm for the beautiful craft. As the demand for classes grew, I decided it was time to take the next step. And so the idea of opening the Academy was born. The Peggy Porschen Academy is a place where cake lovers from all over the world get together to learn, share and enjoy the art of making cakes, cookies and confectionary. I take an enormous amount of pleasure from my students' achievements and the pride they feel when they complete the projects I set them. The Academy also gives me the opportunity to teach throughout the year and to spot fledgling talent, which is something I truly relish.