Peggy Porschen moved from her native Germany to London in 1998 to study at Le Cordon Bleu cookery school. Quickly developing an individual sugarcraft style, Peggy established her own business in 2003. Her cookies and cakes have graced many A-list events, such as Elton John's White Tie & Tiara Ball, the weddings of both Stella McCartney and Kate Moss, and parties for Madonna and Gwyneth Paltrow. She also regularly contributes to Condé Nast Brides and Wedding, with many of her celebrity commissions featuring in Tatler, Vogue, OK!, and Hello! magazines. Her previous books include Cakes in Bloom and Lovely Layer Cakes, both published by Quadrille.