Established in 2018, we are based in the Newtown Business + Enterprise Centre in Co. Wicklow, Ireland. We specialise in the design and craft of luxurious and elegant cakes and confections. Our cakes are defined by beautiful artistry and style, using only the finest and seasonal ingredients.
Who We Are
What We Do
Whether you’re looking to design the perfect wedding cake, to order a couture cake for a special occasion, or to gift confections to family members or colleagues, we have an eclectic mix of designs and flavours and ingredients to meet your needs. If you need to request tasters or have specific allergen requirements, just ask.
Meet Clare Anne
Clare Anne Taylor Couture Cakes is one of Ireland’s foremost designers of luxury cakes and confections for weddings and celebrations.
Led by Clare Taylor, the renowned pastry chef, the business works with Irelands leading event planners, 5-star hotels and individual clients. Started as a Mirco enterprise in 2019, from Clare’s home kitchen, the business has grown in reputation and scale and now operates from a purpose designed pastry kitchen and design studio in Newtownmountkennedy, Co. Wicklow, home to Clare’s pastry team.
Recent awards include winning Bronze at 2021 Blas Na hEireann Awards, Finalist for Wedding Cake Designer of the Year in Weddings Online Awards 2021, Republic of Ireland Prestige Award 2020, RSVP Best Bridal Cakes 2020.
Throughout our development we have been supported by wonderful local and national suppliers of the finest and seasonal ingredients.
Clare’s design skill and talent where honed over 10 years working with renowned Michelin chefs in some of the great pastry kitchens in Ireland and the UK. After attending Ballymaloe Cookery School, Clare did an apprenticeship at Thornton’s Restaurant, Dublin and then went to the UK, where she spent almost 7 years training and working as a pastry chef; at Morston Hall under Head Chef Richard Bainbridge, The Ritz London under Executive Chef John Williams MBE, and at Le Manoir aux Quat’Saisons under Raymond Blanc and Chef Patissier Benoit Blin. In 2013, she achieved the Royal Academy of Culinary Arts Award of Excellence. In 2015, after returning home, Clare took the position of Pastry Chef at The Firehouse Bakery, Delgany, and later was part of the set-up team at the newly re-opened Bewleys Café, Grafton Street as Pastry Sous Chef under Executive Chef Ludovic Lantier.
Clare was invited to join the judging panel for The Valrhona Patisserie Championship Ireland for 2017 and 2019.
Continued Development of Expertise
Clare is always expanding her horizons and has attended masterclasses at the Peggy Porschen Academy, one of the UK’s finest cake designers and makers, and studied under Jasmine Rae, at Rosalind Miller Cakes, a truly innovative, intuitive and original artist breaking boundaries, and re-writing the rulebook.
“We had the pleasure of working with Clare Anne Taylor. All creations were delivered with precision and were even more beautiful in person. We very much look forward to working together again”
John and Sandy Weir, Forest Avenue
“Clare Taylor is a breath of fresh air and really gets what it takes to be a provider of couture cakes to a Five Star Deluxe Hotel. Her attention to detail and “can do” attitude are exactly what is needed at this high level. Cake flavours sourced from local ingredients and innovative designs taste and look incredible on the day.
Paul Kelly, Head Pastry Chef, The Merrion Hotel