Peggy Porschen – Principle & Head Tutor

Fascinated by baking and cake decorating from childhood, in 1998 Peggy moved from Germany to London to study at the internationally renowned Le Cordon Bleu cookery school. After completing ‘The Grand Diploma of Cuisine & Patisserie’ she worked as a pastry chef at London's Lanesborough Hotel as well as for celebrated caterer Rhubarb Food Design. Peggy also went on to work as a cake decorator for German master-baker Gerhard Jenne, proprietor of Konditor & Cook.

Quickly developing her own style she set up her own business in 2003 and founded Peggy Porschen Cakes, a bespoke cake company that not only reflects her life-long love of baking but also celebrates beautiful craftsmanship inspired by romance, fashion and femininity. Since then she has become one of the most prominent and pioneering names in contemporary cake design for the UK as well as internationally.

Peggy is a regular contributor to various magazines, such as Condé Nast Brides, Wedding and Sainsbury’s Magazine, and many of her celebrity wedding cakes have been featured in Tatler, OK and HELLO magazine. Her TV credits in the UK include Rachel Allen’s Bake, Good Food Live and Wedding Experts and in Germany she appeared on Johannes B. Kerner, 3 nach 9 and Wissenshunger.

Peggy is the author of 3 highly acclaimed cake titles that have redefined the art of modern sugar craft. Her first book Pretty Party Cakes was voted ‘Best Entertaining Cook Book’ by the Gourmand World Cookbook Awards. She is also in the process of writing her fourth book which will be published in 2011.

Due to the success of Peggy Porschen Cakes and the demand from many enthusiastic cake makers for Peggy to teach in the UK as well as abroad, Peggy has launched her NEW Cake Academy.  

Cinthia Panariello - Tutor

Originally from São Paulo in Brazil, Peggy Porschen’s Head Chef Cinthia studied law before starting her own cake company in Brazil. After successfully heading the company for 5 years, Cinthia decided to broaden her expertise and immigrated to the UK where she studied at Le Cordon Bleu for the Diploma of Pastry. Cinthia held a pastry chef position within a prestigious Michelin starred restaurant before meeting Peggy in the early days with whom she has worked with ever since. Cinthia has been instrumental at every stage in the growth and success of Peggy Porschen Cakes and specialises in exquisite sugar flowers and modelling.

Franziska Thomczik - Tutor

Originally from Berlin in Germany, Franziska dreamt of becoming a top pastry chef when helping her mother in the kitchen as a child. At the age of 19, Franziska moved to Barcelona and worked as an Au Pair, it was in Spain that she fell in love with patisserie once again and rediscovered her vocation. On her return to Berlin, Franziska began a 3 year apprenticeship at a traditional German patisserie specialising in a combination of French and German techniques. After five years as a professional pastry chef working at Albrechts Patisserie, Franziska was introduced to Peggy’s books and was instantly inspired to move to the UK and work alongside her idol. Franziska specialises in baking, intricate piping and sugar flowers, most notably her rose buds and moulded petals.

Marianne Stewart - Tutor

Originally from Surrey in England, Marrianne is Peggy's resident master baker. Passionate about baking and decorating from childhood, Marianne originally took an academic route, studying French History to PHD level at St Andrew's University in Scotland. Marianne spent much time researching, working and teaching in France before deciding to forge a career in pastry. A natural teacher, Marianne is patient, thorough and articulate with a wealth of varied experience from teaching English at the Université Lille to training apprentices at Jamie Oliver's Fifteen. Marianne previously worked in a number of private households and prestigious London kitchens before joining the team at Peggy Porschen Cakes where she has been instrumental in developing new and exciting recipes, showing an expert understanding of the chemistry behind baking and a unique flair for delicious flavour combinations.