Outstandingly beautiful sugar flowers are the hallmark of Peggy Porschen’s glamorous wedding cakes and now Peggy is sharing her wonderful portfolio of sugar flowers and techniques in her brand new book, Cakes in Bloom.
No detail is spared in this book when it comes to her expertise in sugar floristry – from her very own flower paste receipe to the exact tools she uses and every tip and trick she has learned along the way, Peggy shares with the reader the entire breadth of her sugar flower knowledge and skills.
Covering both wired and un-wired sugar flowers, all the classic and contemporary sugar flowers in vogue in cake decorating feature in Cakes in Bloom including David Austin roses, ranuncula, peonies, hydrangea, lilac, freesia, parrot tulips, anemones.
Some of the more unusual sugar flowers covered include grape hyacinths, frangipani, snowballs, Iceland poppies, cosmos, chrysanthemums, Singapore orchids and buds (dendrobium orchids), cattleya orchids and moth orchids.
The highlight of Peggy’s book for Cake Geek is the wonderful artistry demonstrated in the dusting and colouring of the sugar flowers, which really sets Peggy’s sugar flower artistry apart.
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