cloudberry bakery weddings

Weddings 2015

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Contents

3 About us

4 Your wedding day

6 The reception

10 Wedding cakes

18 Cake flavours

24 How to order

32 French macarons

38 Macaron menu

42 Cake pops

48 Testimonials

52 FAQs

53 Delivery

54 Press

55 Recommendations

56 Contact

Cover photo: Lisa O’Dwyer I Ashley House, Limerick

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About us

The Cloudberry Bakery heralds from County Kerry on the West coast of Ireland, set up by mother and daughter team Maureen and Sam Harrison.

Maureen was bustled off to catering college aged 15. The nervous student went up the steps that first morning, to find that 22 people had dropped out of the course, leaving four students to be trained by three Swiss Master Bakers. An intensive five years of training commenced – she wasn’t even allowed to use a mixing bowl or spoon for a whole year. The Swiss Master Bakers were so skilled that even by a mere sniff of a cake batter in a bowl, they could write out the ingredients to the ounce.

Sam’s mum taught her decorative royal icing techniques from the age of four. This contributed to her love of art and design, which saw Sam eventually joining the renowned Glasgow School of Art. Following a successful career in design, Sam enrolled on training in cake decoration under the tutelage of the acclaimed Ron Ben Israel of New York.

Maureen and Sam combined their culinary skill, attention to detail, and an unwavering passion for the best ingredients to a unique bakery which has subsequently earned international acclaim for its wedding cakes, and a respectable number of gold awards for their products.

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One of the most important days of your life. We take all Cloudberry Weddings as seriously as if they were our own. With designer cakes, mini desserts for receptions and elegant wedding favours, we offer a whole range of beautiful and delicious ways to make your big day as wonderful as it should be.

We provide a truly premium service for discerning customers, only ever using the freshest high quality ingredients, locally sourced where possible, and are unique in being the only wedding cake company in Ireland to have won international taste awards.

We hold ourselves to the very highest standards, because we believe your special day should be exactly that – and we refuse to deliver anything less.

Photography: Pawel Bebenca I Goughane Barra Hotel, Ballingeary

Your wedding day

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Start as you mean to go on

There’s nothing like an eye-catching display of mini desserts at your reception, to impress your guests.

Macarons and cake pops can be tailored to highlight colour palette and uniquely express your wedding style,

And the taste alone will get all of your guests talking.

Perfectly paired with champagne, they definitely help the celebrations get started that little bit faster.

See pages 38 – 45 for full details.

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Photography: Christina Brosnan I Borris House, Carlow

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Photography: Lisa O’Dwyer I Ashley House, Limerick

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Buttercream-iced cakes

Cloudberry specialise in buttercream wedding cakes – no marzipan, no dry icing – just a decadent

layer of great tasting buttercream, which can then be adorned with fresh flowers.

We take great pride in our tall, straight-sided tiers, sharp edges and perfectly crafted textures.

They are available in a range of delicious finishes; as well as a choice of delicate pastel colours –

all of which your wedding guests will find hard to resist.

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Photography: Lisa O’Dwyer I Ashley House, Limerick

Cloudberry SignatureOur signature wedding cake in a luxurious

buttercream finish, adorned with fresh flowers.

Elegant and tasty.

Two tier (70 portions) €675Three tier (120 portions) €795

Customisation: Available in ivory, old gold and pastel colours (pink, mint, duck egg blue, lemon).

*Fresh flowers and stand are not included.

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Dromquinna Manor, Kenmare

French LavenderIvory buttercream cake in a delicate lined finish.

Dressed with fragrant lavender.

Chic and delicious.




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Cupid’s ArrowA charming wedding cake dressed with a simple floral arrangement and pierced with a gold or silver arrow.

Quirky and delectable.




Photography: David Olsthoorn I Ballintaggart House, Dingle

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Dromquinna Manor, Kenmare

BaroqueRich buttercream cake in an extra opulent rustic finish.

Dressed with a showpiece flower.

Luxurious and decadent.



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Sheen Falls Lodge, Kenmare

Romance BloomsAn arc of fresh flowers make a bold, sweeping statement

across our signature buttercream cake.

Dramatic and mouthwatering.




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Photography: Brosnan Photographic I Ringlestown House, Meath

Cloudberry RusticDespite the name, there’s little rustic about this cake. Buttercream is delicately applied for a modern finish.

Feminine and sweet.




PORTIONS AND FLAVOURSEach tier may be a different flavour. Just

make sure your favourite is the biggest tier.

Wedding cake is generally cut to ‘finger portions’, measuring 1x1x5”. ‘Double this size

would be required for dessert portions.

If you need extra portions, we can do more tiers. Or alternatively, an undecorated cutting cake. Please ask for more details.

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Good food taps into all of our senses at once – possibly why a beautiful and tasty cake will be one of the highlights of the wedding reception for your guests, and something which is remembered long after your special day.

We really do use the best ingredients; free-range eggs from the local farm, pure Madagascan vanilla beans, premium unsalted Irish butter, dairy cream and exquisite Belgian chocolate.

Every flavour is made from scratch. We use real raspberries to flavour our red velvet, not an essence from a bottle. Our salted caramel is made by hand. Recently it won a prestigious 3 star gold at the UK Great Taste Awards. Only 153 products out of 10,000 entries achieved this.

All our cakes are baked fresh, never frozen. We take great pride in the wow factor when guests taste our cakes and always strive for 100% perfection.

A lasting taste

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Guinness Chocolate & Baileys

Soft layers of malty Guinness chocolate cake with addictive

layers of baileys frosting.

This continues to be a firm favourite with guests.

Madagascan Vanilla & Strawberry

Classic vanilla cake made with pure Madagascan vanilla beans. Layered with strawberry conserve

and vanilla bean buttercream.

Guests love this very delicate, light cake.

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Carrot & WalnutFinely grated carrots, crushed

walnuts and a beautiful lemon cream cheese frosting

Many have said this is the best carrot cake they have ever tried.

Raspberry Red VelvetClassic American red velvet

cake, with a twist – we make fresh raspberry coulis and swirl it into

the cream cheese frosting.

One of our most popular flavours, it has been likened to eating raspberry ripple ice cream

in cake form.

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Lemon Meringue with Lemon Curd

Soft lemon sponge made with fresh lemon zest, layered with the lightest lemon buttercream and homemade

lemon curd.

Our lemon curd is made from scratch using free range eggs.

The lightness paired with the tartness of the lemon make this the perfect after dinner cake.

Chocolate TruffleA rich, dense crumbed chocolate

cake made with finely ground walnuts and layers of Belgian

chocolate buttercream.

This is the cake for a chocoholic.

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Coconut & PassionfruitFluffy coconut sponge drizzled

with handmade passionfruit coulis and layered with a light coconut

cream cheese frosting.

Simply an amazing combination.

Espresso & White Chocolate

Light coffee sponge layered with a delicate espresso buttercream and Belgian white chocolate frosting.

A popular after-dinner cake.

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Belgian Biscuit Cake & Rocky Road

Good quality Belgian chocolate with butter biscuits, roasted

hazelnuts, marshmallows and a sprinkling of apricots.

The quality of the ingredients, along with our own homemade biscuits make for an incredible

taste and texture.

This can also be made with biscuits only.

Chocolate Salted CaramelLight chocolate cake layered with our gold award winning sea salted caramel spread and light caramel buttercream. We also make fresh hazelnut praline which is crushed

and added to the layers.

Possibly our most popular flavour to date.

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How to order your cake

CHOOSE YOUR DESIGN

Pick your colour, texture and positioning of florals.

BOOK YOUR DATE

Please call to check we have availability.

If we are available we will take your full contact details, wedding date, venue and set up time. We require a 25% deposit to save your date (non refundable).

CHOOSE YOUR FLAVOURS

Cake samples are baked and individually wrapped, and despatched to your address via next day courier (Ireland only).

FINAL PAYMENT

We will draft up the full details of your order and send them on with an invoice. The invoice will show the 25% deposit set against the total. The balance

becomes due 4 weeks before the date of the wedding. Full payment details will be on the invoice.

BEFORE THE BIG DAY

Please ensure an appropriate sized cake stand is available at the venue. Please discuss the cake florals with your florist. We recommend that you send them a picture of the proposed design. The florals and any accessories for the

cake should be at reception the morning of the wedding.

Photography: Studio 1208 I Trump International Golf Links, Doonbeg

THE CUTTING CEREMONY

Your venue will be able to advise you on the best time to cut the cake. Typically

earlier in the evening is best, when most of your guests are still gathered together. If the room where the cake is displayed is particularly warm, it’s worth considering moving the cutting before the meal and speeches. This would give the venue

plenty of time to cool the cake down so that it’s easy to serve.

DISPLAY TIPSConsider the background – make sure the colour scheme works well with your chosen cake design and flowers. Avoid placing a cake near hotel signage, fire extinguishers and so on...

Choose a stylish cake stand – tall, pedestal stands work beautifully with modern buttercream cakes.

Flowers – Florals give that finishing touch and add flair to the most simple display.

Photography: Pawel Bebenca I Goughane Barra Hotel, Ballingeary

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WHEN TO SERVE

Your chosen venue will have the best idea of when guests will most appreciate

the cake. Around 2 hours after the meal may be a good time, with extra brought

out with the evening snacks.

Cake required for parties the next day must be stored in a sealed container

in the fridge, then left out at room temperature before serving.

Lemon and raspberry red velvet are best eaten on the wedding day, or the day after.

Chocolate flavours last longer, potentially 5 days after the wedding

if stored correctly.

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Photography: The Woodards I Dromquinna Manor, Kenmare

Photography: Lisa O’Dwyer I Dromquinna Manor, Kenmare

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French macarons

There’s no doubt that our handmade macarons are real crowd pleasers. We can often be found inventing new flavour combinations or perfecting classic recipes.

We have a very wide range of finely tuned colours and award-winning flavours. Every flavour is made from scratch – our gold award winning Raspberry

Chocolate is made with freshly pressed raspberry coulis. As always, we use the best ingredients available.

Photography: Brosnan Photographic I Borris House, Carlow

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Photography: Brosnan Photographic

Loose macaronsMake an impression at your reception with a macaron bar,

or an antique stand filled with macarons in your wedding colours. They make excellent party food as guests can still keep hold

of their glass of champagne!

Available in boxes of mixed flavours, in multiples of 35 (€64.75).

Choose from a wide range of flavours on page 38. Bespoke colours are available for €179.50 per box of 70.

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Photography: Brosnan Photographic I Darver Castle, Louth

Macaron favoursMake an impression with individual macaron favours at each place setting. These are generally presented in a clear bag,

tied with your choice of ribbon colour. Alternatively an individual macaron can serve as a name holder for each guest.

Individual bagged macaron €2.50. For loose macarons see the previous page.

Choose from a wide range of flavours on page 38. Bespoke colours are available for an €179.50 per set of 70.

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Gift boxesThis luxurious heavy grey box, embossed with a gold logo and

tied with a thick satin ribbon, makes a beautiful thank you gift for anyone who’s gone that extra mile to help you on your special day.

Or for any extra special guest who maybe has a birthday, or who’s travelled a long way for your wedding.

Box for 6 macarons €15. Box for 12 macarons €25.

Choose from a wide range of flavours on page 38.

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Loose macaron standsLoad a clear perspex stand with your favourite flavours

for an instant and eye-catching centrepiece.

The stand can be stored flat and reused on future occasions.

Small macaron stand with 35 macarons €80. Large macaron stand POA.

Choose from a wide range of flavours on page 38. Bespoke colours are available for an €179.50 per set of 70.

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Muckross Park Hotel, Killarney

Macaron towersMake a huge statement with pyramid of macarons. These are

fantastic for receptions, and an increasing popular choice as an alternative to a wedding cake. Choose from 4 different sizes.

Mini – Small –Med ium – Large POA.Choose from a wide range of flavours on page 38.

Bespoke colours are available for an €179.50 per set of 70.

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Lemon with homemade lemon curd

Raspberry Chocolate with fresh raspberry coulis

Chocolate Praline with caramelised hazelnuts

Raspberry and White Chocolate

Passionfruit with fresh passionfruit coulis

Madagascan Vanilla with vanilla beans

Gingerbread with stem ginger

Raspberry with fresh raspberry coulis

Whiskey Caramel with handmade caramel

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Pistachio Chocolate, Strawberry & Pink peppercorn

Salted Caramel with handmade caramel

Chocolate Truffle with Belgian chocolate

Chocolate Blackberry with a Redcurrant centre

Spiced Chocolate with chilli, nutmeg and cinnamon

Coconut

Chocolate Caramel with Fennel Pollen

Chocolate Orange Caramel with a balsamic reduction

Photography: Brosnan Photographic I Ringlestown House, Meath

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Cake pops

We aim for absolute perfection with our cake pops. They’re made with a delectable recipe which lies

somewhere inbetween a rich chocolate cake and a handmade chocolate truffle.

All cake pops are rolled to the same weight, attached to elegant wooden sticks, dipped in tempered

Belgian chocolate and tied with a ribbon colour of your choosing.

Photography: Magda Lukas I Derrynane Beach, Kerry

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Loose ivory cake popsChocolate truffle cake pops dipped in white Belgian chocolate.

These are perfect for receptions and post-wedding parties.

Regular cake pops can be displayed in cake pop stands, moss covered oasis or glassware. We can also make free-standing

cake pops, which can be displayed on any flat surface.

Regular, available in multiples of 20 (€55). Free-standing, available in multiples of 20 (€65).Be sure to let us know which colour ribbon you would like.

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Loose gold cake popsChocolate truffle cake pops dipped in 55% Belgian chocolate,

brushed with a striking gold edible lustre.

Regular cake pops can be displayed in cake pop stands, moss covered oasis or glassware. We can also make free-standing

cake pops, which can be displayed on any flat surface.

Regular, available in multiples of 20 (€55). Free-standing, available in multiples of 20 (€65).Be sure to let us know which colour ribbon you would like.

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Cake pop favoursBoth ivory and gold cake pops leave a lasting impression when given as wedding favours. They look wonderful displayed loose

on a place setting, upright with a name tag, or in individual cellophane bags, so guests can easily take them home.

Available in multiples of 20 (€70).Be sure to let us know which colour ribbon you would like.

Photography: Brosnan Photographic I Borris House, Carlow

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Testimonials

Now that I’ve come back down to Earth after the wedding, I just wanted to say a massive thank you for the spectacularly beautiful and delicious wedding cake and macarons.

I can’t tell you how many times I had guests come to me or my parents and tell us how amazing the wedding cake as - they LOVED it!! So much so that my husband’s brother went to the trouble of putting a proper ransom note (cut out letters and all!) in my guestbook demanding more cake the next day in return for my wedding documents!!

We had some of the leftovers the next day at the BBQ, and then I took the last portion of it back to our summer

house where my family and I are it ALL in about 2 days (I swear it got better as we went along - the Guinness must have soaked in or something)! I will probably dream about that cake for the rest of my life! Lol!

And I haven’t even started in on the macarons yet - our guests were absolutely RAVING about them - and the macaron tower disappeared so quickly, I’m very glad we had some in our room! They were melt-in-the-mouth fabulous and looked so pretty!!

I can’t thank you enough for helping to make my wedding day amazingly perfect.

Lee & Steen – Sheen Falls Lodge

I first met Sam at the tasting and was immediately struck by her professionalism. As for the desserts, we were stunned with how fabulous they all tasted.

Sam designed a wedding cake and dessert bar that fit the rustic theme of the event. I watched the dessert bar become overtaken by guests and suddenly everything was gone! It was a huge hit and everyone raved about it.

Being from New York we have very high expectations for our desserts and Sam exceeded our expectations!

Jess & Brian – Dromquinna Manor

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The unusual design we wanted proved no problem to The Cloudberry Bakery, and their various flavours are delicious. On the day the cake looked stunning, exactly as I had imagined. The cake proved a real attraction with our guests and received many compliments.

Having such a special cake really added to the sense of occasion. The Cloudberry Bakery inspired confidence from the initial contact, to the tasting (a pleasure in itself), through to the delivery and set-up.

Aine & Donagh – Temple House

Thank you and your mum so much for such amazing treats at the wedding. The dessert table was the talk of the wedding!

Danielle & Adam – Trump International

It was unbelievable!! We loved the cake so much!! You are a star! Thanks so much!! We really loved it!

Brighid & Zeyn – Adare Manor

Cloudberry Bakery are honestly, the most amazing cake and treat bakers in the universe! Fact!

Since opening Dromquinna Manor we have worked with Cloudberry Bakery many times. In fact they are the only bakery we recommend to brides for either of our properties.

We are of the opinion that their professionalism and quality of produce is unequalled in Ireland. We were first introduced to them by a bride from Boston who was getting married with us in Dromquinna. The dessert table that Cloudberry produced for them was exceptional and one of the lasting memories the couple have of Ireland.

John Brennan – Owner, Dromquinna Manor

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Ballinacurra House, Kinsale

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CAN YOU DO ‘FREE FROM’?Although some of our cakes may not necessarily contain wheat, dairy, gluten or nuts, all are baked within the same kitchen, so may contain traces.

HOW MUCH NOTICE SHOULD I ALLOW FOR A BOOKING?In an ideal world, six months, though we acknowledge this is not always possible, so we are flexible! However, certain weekends can be booked out a year in advance. So it’s best to give us a call as early as possible.

DO YOU SUPPLY FRESH FLOWERS?We have no facility to order fresh flowers. Flowers ordered from your florist will at least match your wedding florals anyway. We ask that your florist leave the flowers in the reception of your venue. We will collect from there, prepare the stems and arrange them on the cake.

CAN I ORDER A NOVELTY CAKE?No, sorry. We are a small team and simply wouldn’t have enough time free to do them to a finish we would be happy with.

IS YOUR KITCHEN HSE APPROVED?Yes, we run a fully registered HACCP approved kitchen. We follow strict hygiene controls.

CAN I ORDER CUPCAKES?Not at the moment, sorry. However we can recommend other local companies who offer this service.

DO YOU DO CONSULTATIONS?We are a very small company and have found that if we offer consultations, we run out of time to bake. We have explained our cakes very clearly in our brochure and we are happy to answer calls and emails. We also offer a cake sample service (see p22).

DO YOU SUPPLY STANDS?Yes, we have a beautiful range of wooden stands which are available for hire individually (€50) or as a set of seven (€150). We can also recommend some fantastic hire companies who can supply you with anything from china teacups and plates, to unique props. If you wanted to purchase a stand, Debenhams.ie and Meadows & Byrne have a good range.

WHERE DO YOU DELIVER TO?We deliver to the counties of Kerry, Cork, Limerick and Clare. You are welcome to collect if you are further afield. See the previous page for full details of the delivery services we offer.

MY AUNT WANTS TO BAKE OUR CAKE. CAN YOU ICE IT?This is not a service we offer, sorry.`DO YOU HAVE A MINIMUM ORDER?Yes, we have a minimum order of €600. We also have minimum batch sizes that we can cook of cake pops.

PLEASE GET IN TOUCH IF YOUR QUESTION ISN’T ANSWERED ABOVE.

FAQs

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Delivery

HAND DELIVERYDue to the fragile nature of cakes and the intricacies of setting up, most couples prefer that we deliver their cake and desserts to the venue. Ideally we like to set up about 2 hours before your guests are due at the venue. If you are providing your own stand, flowers or any other accessories, these will need to be in place in the morning.

STANDARD DELIVERY PRICESDingle: €60 Tralee: €55 Killarney: €60 Listowel: €80 Kenmare: €125

COURIER SERVICEOur next day courier service is an efficient, cost-effective option for macarons and cake pops. Deliveries are available for Tuesday – Friday only. Prices start from €10. Orders must be inspected before they are signed for and any damage must be photographed. Please notify us immediately if there is a problem, so we can do something about it. Once the item has been signed for, the full responsibility of the contents is with the customer and we cannot be liable for any damage. COLLECTIONOrders can be collected from our premises at a pre-arranged time. All cakes and confectionery are well packed but great

care must be taken when travelling. See ‘Transport tips’ below for more details. Make sure the items in transit are kept upright and can’t shift position. Once the items have left our premises, we cannot be held liable for any damage.

PRODUCT STORAGEIf you are taking delivery of a product the day before it will be consumed, please follow the storage guidelines on the packaging. Please call if you have any questions or concerns.

TRANSPORT TIPS

Your car must be high enough for your cake and air-conditioned.

Allow plenty of time for the journey.

Get a second person to help you with the journey – cakes are heavy.

Stick to speeds of at least 20kph under the given speed limit, up to

a maximum of 70kph.

Take extra care on bad surfaces – you may need to travel at 10-20kph.

Park as close as possible to where the cake is being displayed.

Carry the cake level at all times.

Cork: €180 Ballymaloe: €235 Doonbeg: €220 Bantry: €165 Adare: €160

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We’re honoured to have had our work featured in the following blogs and publications:

Press

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FLORISTSCarrie O’Connor (bestofbudsflorists.com) Abbeyfeale Flowers (abbeyfealeflowers.ie) Wild Floral Couture (wild.ie) Ann Marie O’Leary (annmarieoleary.com) Every Occasion Florists (traleeflorist.ie) French Touch (thefrenchtouch.ie)

PHOTOGRAPHERSChristina Brosnan (brosnanphotographic.com) Aga Saczyn (whitetea.ie) Pauline Dennigan (denniganphotography.ie) The Woodards (kwoodardphotography.com) Magda Lukas (magdalukas.com) Elaine Kennedy (elainekennedy.com) Lisa O’Dwyer (lisaodwyer.com) David Olsthoorn (www.davidolsthoorn.net) Eric Savoie (savo.ie) Poppies and Me (poppiesandme.ie)

VIDEOGRAPHERSRodolphe Quinto (bestdayproductions.com) Cinematic Weddings (cinematic-weddings.ie) Velvetine Studios (velvetinestudios.com)

STATIONERSJill Blanc (jillblanc.com) Dusty Boy (dustyboydesigns.ie) Finer Designs (finerdetails.ie) Farrell and Chase (farrellandchase.com) Appleberry Press (appleberrypress.com)

PLANNERS AND STYLISTSHouse of Hannah (houseofhannah.ie) Annie Byrne (aislinnevents.com) Olivia Buckley (oliviabuckley.com) Pearl and Godiva (pearlandgodiva.com) Alise Taggart (alisetaggart.com) Claire Barry (whitesage.ie) Colette O’Leary (elegantevents.ie) Weddings by Franc (franc.ie)

HAIR STYLISTSTricia O’Sullivan (munstermobilehair.com) Cathriona Rohan (cathrionashairsalon.com) UpStyle Junkie (upstylejunkie.com) Michelle O’Halloran (mohhairstyling.com) Pat O’Neill (patoneill.ie)

MAKE-UP ARTISTSKathryn O’Neill (kerrymakeupartist.com) Kate Rose Crean (katerosecrean.ie) Clodagh Cluskey (ballintaggarthouse.com)

CATERERSEunice Power (eunicepower.com) Wildside Catering (wildsidecatering.ie)

IRISH WEDDING BLOGSGreat inspiration for your big day:Fly Away Bride (flyawaybride.com) One Fab Day (onefabday.com) Style Serendipity (styleserendipity.com)

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Contact

Tel: +353 (0)66 [email protected]

cloudberrybakeryCloudberryBakery@cloudberryfeedcloudberryb

Photography: Poppies & Me I Trump International Golf Links, Doonbeg

cloudberry bakery weddings

Documents

wedding cake company

wedding style

buttercream wedding

cake decoration

elegant wedding favours

ashley house

sam harrison

lisa odwyer