Confection Queen Peggy Porschen & Mark Niemierko Do Dessert

Today is my birthday (hurray!) and so what better way to celebrate than to talk about cakes? I have deliberated about my wedding cake for so long as I want it to not only look fab, but it has to taste great and being a dessert lady, I want to eat a big piece on my wedding day! I also of course like any bride want the wow factor along with the yum factor – both of which the lady I’m about to introduce you to has plenty of.

I’m extremely pleased to be able to share with you a behind the scenes look at the work that Peggy Porschen has done with celebrity wedding planner Mark Niemierko recently, along with tips on how to serve the most decadent dessert at your wedding or event. What I love about Peggy and Mark’s work is that it somehow fuses the beautiful tradition of having a wedding cake with the modern look and feel that dessert has now started to take on. The graphic nature of some of the dessert tables you are about to see if right up my alley – contemporary, decadent and delicious. Too early in the day to start thinking about cake? I think not.

Here is what Mark had to say:

“For me there’s nothing more boring that walking into a ballroom, event space at a wedding reception with the tables laid out with a dance floor and stage in full view. That’s it. You kinda know what’s coming next and there’s no element of surprise. I’m all about breaking a wedding up into a few more “acts” – as I like to call them. (I love this!)

With one such wedding in summer 2009 I had a problem. We were at the Mandarin Oriental in London and I only had 2 rooms to work with. I really didn’t want to do the dinner and dancing in the same room. So we came up with the idea that we would turn the dining room into a after dancing nightclub. But what to do with all the guests in the 45 minutes that we turned the space around?”

DESSERT!

“Rather than serving dessert as a course, plated at each persons table setting, we decided to create a dessert room. And boy did we have fun. Guests would move from a very elegant dinner setting into a colourful room full of desserts. The main reason to get guests into the room of course was the cake cutting. It gives the cake the perfect focus it needs.”


Hello amazing focus on this cake!

“Now the important thing to remember with a dessert room is everything should be bite sized. This is NOT A BUFFET. God forbid. I can’t bare buffets. Who wants to queue, hold a plate whilst cutting into a piece of pie, holding on to their glass of champagne and of course trying to hold a conversation. Hell no.

You should walk in with various different stations, not knowing where to go first. The ice-cream cart, the fruit stand, the mini-banoffee pies or crème brulees. Or how about jelly shot-glasses.

Naturally you need a new cocktail for the guests as they enter a dessert room. I’m a real fan of Espresso Martinis for ladies and The Godfather for gents (a mix of whiskey and amaretto).” I was lucky enough to sample a few of these bad boys at Mark’s St. Valentine’s Party and let me tell you they were delicious and addicting.


Espresso Martinis – Photos by Keith Appleby

We’ve done all sorts over the passed year. With one Russian themed dessert room at the Parlour at Sketch in London. (LOVE this venue!) To having a dessert outside along with “the field of flames” at the Four Seasons Hampshire. A real fun candy coloured room of hot pink and purple at an Autumnal wedding which even had a female model dressed in pink wig serving candy floss (Katy Perry inspired). To a Marie Antoinette meets St Petersburg inspired dessert theme at Kensington Palace.


Russian Themed Dessert Room – Sketch Wedding – Photos by David Willems


Russian Themed Dessert Room – Sketch Wedding – Photos by David Willems


Russian Themed Dessert Room – Sketch Wedding – Photos by David Willems


Russian Themed Dessert Room – Sketch Wedding – Photos by David Willems

Mark continues… “Peggy Porschen is always my first choice when it comes to a couples cake. Simply as she listens to a brief, gets invovled in my overall ideas and creates something that visually replicates the couples personalities but also tastes just as good!”

Who’s jealous? I AM! Having experiences one of Mark and Peggy’s mastermind dessert rooms at the St. Valentine’s Party last week, I can vouch for their absolute over the top amazingness, deliciousness and visual appeal. I can also confirm I visited the room on multiple occasions throughout the night and each time I entered, I had the same giddy feeling that I was stepping into a room outside of reality. Dessert is something I take very seriously!”

So what does Peggy say about all this? “Working with Mark is always an adventure, always very exciting and he’s a flambouyent character that he brings into his weddings.” Don’t you wish you could work with this dream team? Have a look below at some of their greatest hits and make sure to not only visit Mark’s website but Peggy’s as well for more info and inspiration.


Marie Antoinette Style Dessert Room – Photos by Allora Visuals


Marie Antoinette Style Dessert Room – Photos by Allora Visuals


Marie Antoinette Style Dessert Room – Photos by Allora Visuals


Marie Antoinette Style Dessert Room – Photos by Allora Visuals


Candy Coloured Dessert Room – Photos by David Willems and Allora Visuals


Candy Coloured Dessert Room – Photos by David Willems and Allora Visuals


Candy Coloured Dessert Room – Photos by David Willems and Allora Visuals


Candy Coloured Dessert Room – Photos by David Willems and Allora Visuals


Candy Coloured Dessert Room – Photos by David Willems and Allora Visuals


Candy Coloured Dessert Room – Photos by David Willems and Allora Visuals

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