Welcome to Cakes by caroline B......

Having first started making cakes back in 2004 I have never looked back.  Entirely self taught I love the creativity of what I do, there really are no limits to what you can make.  I rarely use dummies opting for the cake and its detail to be entirely edible as much as possible as for me that's part of the challenge of its creation.  Carving and sculpting is a real favourite of mine as you can see from the Frisian and Horse below the results can be amazing and I've been fortunate to have won Gold, Bronze and Silver awards over the years.

Below is a snapshot of some of my favourite cakes created so far, click on the sections above for more - each section has its own gallery and customer feedback.

Popular Flavours include;

CHOCOLATE BISCUIT (Variations include:)
ORANGE
WHITE CHOCOLATE & RASPBERRY
MALTEASER
BAILEYS
MINT AERO
FERRARO ROCHE
SALTED CARAMEL 
TOBLERONE 

CHOCOLATE CAKE:
DOUBLE CHOCOLATE 
CHOCOLATE & ORANGE
CHOCOLATE & BAILEYS

SPONGE CAKE:
SALTED CARAMEL
VANILLA & RASPBERRY
VANILLA, RASPBERRY & WHITE CHOCOLATE
LEMON & LIME DRIZZLE 
COCONUT & RASPBERRY 
​RED VELVET
​CHERRY & ALMOND (NEW)
​
FRUIT CAKE

GLUTEN FREE/DAIRY FREE OPTIONS AVAILABLE

Multi Award Winning Finish

​Awards include; Gold and Best in Class for carved novelty, Gold for cake top ornament as well as two Silver and a Bronze for carved novelty. ​​​
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​A Milestone Birthday For My Cake Buddy

I was both thrilled and terrified to be asked to create something special for my cake buddy who celebrated a milestone birthday.

You can't imagine the pressure to create a stand out cake for someone who lives and loves cake as much as I do but I needn't have worried, the cake went down a storm.

​Celebrating A Milestone Birthday Together

How the Besties kept in touch during covid and still managed to celebrate their 70's.

"Thanks a million Caroline the cake was fantastic" xxx ​​

2023 Availability

SEPTEMBER - FULLY BOOKED

OCTOBER - LIMITED AVAILABILITY
W/E 21ST OCTOBER - FULLY BOOKED
W/E 28TH OCTOBER - FULLY BOOKED

W/E 4TH NOVEMBER - FULLY BOOKED
W/E 11TH NOVEMBER - FULLY BOOKED
W/E 18TH NOVEMBER - LIMITED AVAILABILITY
W/E 25TH NOVEMBER - LIMITED AVAILABILITY

W/E 2ND DECEMBER - LIMITED AVAILABILITY
W/E 9TH DECEMBER - LIMITED AVAILABILITY
W/E 16TH DECEMBER - FULLY BOOKED
W/E 23RD DECEMBER - FULLY BOOKED
Closed from 24th December - 3rd January 2024

Gorgeous Florals

Fresh flowers can finish a wedding cake perfectly and this cake made for a couple who celebrated their wedding recently at the Fernhill Hotel in Clonakily is a perfect example.  The colour palette for these flowers was just gorgeous.

The cake itself was finished in white sugar paste with a 'pinched edge' effect on each tier, hand painted in gold lustre (as pictured below).  

The finished display included gluten free lemon and lime cupcakes in individual pods which ensures no cross contamination when the cake is cut.

2023 Competition Piece

Delighted to bring home a Silver award from the 2023 Cork Sugarcraft Show held at Cork International Hotel.

The theme for this years sculpted competition piece was St Patricks Day.  My 'fella' was sculpted by hand from a combination of chocolate biscuit and Rice Krispie cake.

Everything is edible from the dragonfly on his hat to the moss and stones at his feet.

You won't find him heading up any parade though, he'll be found out in rural Ireland playing his bohrán around the ancient fairy forts.

From the archives......

​Creative Business Award Winner - 2019

​
​I was absolutely blown away to be a finalist for a Best Creative Business Award in the prestigious IRD Business Awards back in 2018.

Members of the public were invited to nominate their favourite local business and IRD received a nomination for me. The person who sent in the nomination was extremely complimentary:

“Caroline is a true artist, her cakes are really amazing and best of all she’s a really nice person to deal with. .”

As one of the 18 shortlisted, I was included in a special feature supplement in the Corkman.  The Awards Ceremony itself took place at the James O'Keeffe Institute on 22nd November and was a great night.  Very proud to have been a finalist and to come home with a Creative Business Award.

Many thanks to whoever nominated me.