I have spent countless hours tasting and testing my recipes to create cakes that are moist, delicious and unique.
My philosophy of ingredients and therefore flavour was instilled during my Ballymaloe Cookery School training. All our cakes are baked to order using the highest quality, fresh, Irish ingredients.
- We only use Bord Bia approved Irish free range eggs and real Irish butter.
- To flavour our cakes we make our own homemade syrups, purees, pralines, jams and candied nuts & fruits.
- I forage for my some of my summer and autumn fruits and flowers such as the elderflower, elderberry and blackberries on our farm in Tipperary.
- I grow my own rhubarb, lavender and rose geranium.
- Many of our ingredients are Irish products such as our flour, sugar, Cuinneog Buttermilk and some are Organic. Our spices are from Green Saffron in Cork and our raw Irish honey is from Coolmore Bees.
- We also use Belgian Callebaut Chocolate and cocoa powder and Nielsen & Massey vanilla extract.
There are no artificial colourings, flavourings or preservatives used in our fillings and cakes. All the flavours and colours come naturally from the raw ingredients used.
- Choose from our list of Cake Flavours and Fillings;
- Lemon Cake with zesty Lemon Buttercream and Lemon Curd (ask to taste the fennel pollen and candied ginger version)
- Zesty Lime Cake with Passion Fruit Curd and Coconut Milk Buttercream (a nice exotic alternative to lemon cake)
- Maple and Pecan Cake with a Crunchy Pecan Praline and Maple Buttercream (a nice alternative to chocolate cake)
- Carrot, Cinnamon and Walnut Cake with zesty Orange Buttercream (a nice alternative to fruit cake)
- White Chocolate and Raspberry Cake with a White Chocolate Ganache and Crunchy Honeycomb Buttercream (if your a fan of popping candy, you’ll love this!)
- Traditional Fruit Cake with Homemade Candied Fruits, Pedro Ximenex soaked Raisins and Irish Whiskey Almond Paste (Dare I say, My favourite!)
- Callebaut Chocolate Cake with a Chocolate, Rum and toasted Hazelnut Praline Mousse (Very rich & brownie like.)
- Ultimate Indulgent Callebaut Chocolate Biscuit Cake (no fruit or nuts here, but no problem to add them if you’d prefer)
- Summer Flavours include; (available April to August)
- Vanilla Bean Cake with Elderflower Buttercream and Gooseberry Curd (Fragrant, light and fruity. Delis with cold, sparkling drinks!)
- Stem Ginger Cake with a poached Rhubarb and Rose Geranium Buttercream (Ginger & Rhubarb a classic, neither is overpowering. My favourite sponge cake!)
- Autumn Flavours include; (available September to November)
- Purple Velvet Cake with a Blackberry, Elderberry and Vanilla Mascarpone Buttercream (An alternative to the red velvet with a fruity, punchy icing)
- New Season Irish Honey, Buttermilk and Almond Cake with a subtle Lavender infused Honey Buttercream
- Winter/Spring Flavours include; (available December to March)
- Cardamon Spiced Orange and Almond Cake with a Zesty Orange and Cranberry Buttercream (You’ve got to taste it to believe it. Spices and orange, its like a cocktail you eat!)
- Candied Chestnut Cake with a Crunchy Almond Praline and Irish Sea Salted Caramel Buttercream (An unusual combination of the savoury/earthy chestnut and salt and crunchy sweet buttercream.)
From my experience during cake tastings with couples, I’d recommend tasting 4 flavours if your having a 3 tier cake, 5 flavours for a 4 tier cake and so on. However, it is no problem to taste more if you’re having trouble deciding.
Be a bit daring in your choices! Yes, it is important to think of your guests, but it is your cake and your special day, so make sure you choose what you like. It is sensible to play it safe on the reliable, crowd pleaser flavours such as lemon or chocolate, but be a bit daring too, most people like to try something different and will when given the choice!