A pastry chef and cake decorator with a qualified teaching background, Marianne is passionate about introducing others to her craft. Her experience has allowed her to develop a wide range of skills in the cake world, predominantly in baking, recipe development and piping techniques.
Having completed her Cordon Bleu, Marianne worked as a private chef before later specialising in pastry at Westminster Kingsway College and spending four terms training with the inimitable Eddie Spence at Eastleigh College. She has worked in a number of reputed London kitchens, including Baker & Spice, Jamie Oliver’s Fifteen and Peggy Porschen Cakes, allowing her to develop an expert understanding of the chemistry behind baking and a flair for delicious flavour combinations.
Marianne has previously developed & taught a variety of baking and cake decorating courses at the prestigious Peggy Porschen Academy as well as other London-based schools, and has used her extensive technical knowledge to help develop recipes for Peggy Porschen’s books Boutique Baking and Cupcakes. She teaches regularly at Squires Kitchen International Bakery School, and from Summer 2016 will be hosting a variety of workshops and classes in Bristol.
A natural teacher, Marianne is patient, thorough and articulate, with a deep respect for good technique, ingredients and an understanding of the science behind the art.
Please get in touch if you’d like to find out more about wedding cakes, food styling or teaching (including private classes & parties).