Hen Parties

Delish Melish Hen Parties

Learn to make marshmallows and meringues, perfect for a hen party.

We host hands on workshops in our kitchen in Smithfield or on site at your home or location.

Delish Melish Hen Parties

We can also do a demo of how to make marshmallows and meringues which is ideal for larger groups or if tight on time.

Hen Parties Dublin

The details...

Our HSE approved commercial kitchen is based in Smithfield, Dublin 7. Our insurance covers us to carry out workshops in any indoor place.

We work country wide

Workshops in our kitchen for groups 4-10, prices start at €40 Demo's in our kitchen for groups of 6 to 16, prices start at €20 This includes a light meal, with option of prosecco in addition.

Dublin hen parties

Teenage Birthday Parties

Teenage Birthday Parties

We had a lovely bunch of thirteen year olds in the kitchen recently for a birthday where they made marshmallows and meringues from scratch. They enjoyed pizzas, a birthday cake and of course lots of marshmallows and meringues. They all left with a big box of their treats.

Kids Birthday parties

We can take groups of 4-10 for hands on workshops and larger groups for a demonstration. All participants need to be seven or over and there must be at least one adult present.

The workshops take approximately 2 and half hours but we can shorten the workshop if you are restricted with time.

Kids Birthday Parties Dublin

If you want to get in touch about booking a date for a party, you can drop me an e-mail at derval@delishmelish.com or give me a call on 0876241121.

Confirmation, Christening and Communion Cakes

Over the next few months, you might be planning a Communion or Confirmation for your little one and these cakes are the ideal show stopper.

You can colour match your Christening Cakes to tie in with a colour scheme.

You can colour match your Christening Cakes to tie in with a colour scheme.

Choose from a cream cheese filling or a marshmallow filling. There are two layers of gorgeous almond shortbread biscuit that is filled and topped with either a marshmallow or cream cheese filling. The cake is then topped with berries, flowers, mini meringues and marshmallows. We can incorporate a colour scheme, so please add this request in the form section, when booking.

Confirmation Cake

Cakes can be collected from our kitchen in Smithfield, Dublin 7. You can choose your collection date  We require notice of five days for each cake, if you have an urgent order, please call Derval on 087 6241121 and we'll try to get your order sorted. You can order directly at delishmelish.com

Confirmation Cakes

Pistachio, Raspberry and Rose Cake

This a gorgeous decadent cake that has contrasting delicate flavours. An ideal celebration cake.

Delish Melish Pistachio, raspberry and rose cake


225g sifted self-raising flour

225g unsalted butter, at room temperature

225g golden caster sugar

4 medium eggs, beaten

1 tbsp of chopped pistachios

1 tbsp of freeze dried raspberry

2 tbsp of raspberry jam

300ml fresh cream

1 tbsp rosewater

To decorate

Raspberry meringues

1 tsp freeze dried raspberry

1 tsp chopped pistachio


Heat the oven to 180c/160c

Grease two 20cm cake tins and line with baking parchment.

In a large bowl with a hand mixer or on a stand mixer, beat the sugar and butter together until light and fluffy

Add one egg at a time and mix till well combined.

Fold in the flour two spoons at a time, making sure it’s well combined and so that you can’t see any flour.

Fold in the chopped pistachios and freeze dried raspberry.

Split the mixture between the two cake tins.

Bake for 20-25 minutes. A way to check the if they are baked is to insert a skewer into the middle of the sponge and if it comes out clean, it’s ready. If it doesn’t, pop them back into the oven for another two minutes.

Let the sponges cool in the tins for fifteen minutes and then gently take them out of the tins and let them cool on a wire rack until fully cool.

When the sponges are fully cool, whisk the cream till there are soft peaks.

Gently fold in the rosewater and jam. You don’t want to knock all the air out of the cream.

If you have a piping bag and a 1-2 cm nozzle, now is the perfect time to make use of it. Fill the bag with the cream. If you don’t have a piping bag, don’t worry just layer the cream on the sponges using spoons.

Place one sponge on the serving plate.

Beginning at the centre of the sponge and working in a spiral, begin to pipe the cream to a thickness of 1cm. Working the spiral towards the edge of the sponge, stop piping 2cm from the edge.

Gently place the second sponge on top and pipe the cream on the top sponge in the same way to the edge of the sponge. If you still have some cream left you can use it to further decorate the cake, as you can see from the photo above.

Decorate with the meringue, pistachios and freeze dried raspberry.

Boil the kettle, make a pot of tea and cut a slice.

Enjoy, Derval xx

Cheesy mustard and sage scones.

I baked up these delicious savoury scones for the lovely group that came to last Sunday’s Marshmallow Making Workshop. The wholegrain mustard gives a lovely bite to the creamy cheddar. I’m a massive sage fan and could add sage to everything. I served them with camembert, olives and sun blushed tomatoes. It was followed with a Pistachio & Raspberry Cream Cake, the recipe will follow very soon. But for now here is the recipe for the scones, enjoy!


Makes 12 scones, prep time 15 mins, baking time 12 minutes.


50g cold butter, cubed

225g self-raising flour

1 tbsp wholegrain mustard

1/2 tsp of salt

100g grated cheddar

100ml buttermilk

1 beaten egg

10 sage leaves, chopped

12 whole sage leaves


Heat the oven to 220c fan/220c/gas 7.

Mix the flour, mustard, salt and pinch of back pepper in a large bowl.

Add the butter to the bowl and mix by hand until it looks like fine crumbs. You can do this in a stand mixer using your flat beater attachment.

Add half the cheese and the chopped sage.

In a separate bowl mix the egg and buttermilk.

In the bowl with the flour mix, make a well in the centre, pour in the milk and egg mixture but reserve a couple of spoons of it. Stir everything together until it comes together to a dough. You can do this stage in your stand mixer.

Lightly flour your work surface and knead the dough for a minute and then using a floured rolling pin, roll it our to 2.5cm. Using a 5cm scone cutter cut as many scones as you can from the rolled dough and then knead it together again, roll it out and cut out more scones.

Place the scones on a floured baking tray and brush the top of the scones with the remaining buttermilk.

Top each with a sage leave.

Bake for 12 minutes or until golden and risen.

Enjoy, Derval x

Delish Melish & The Flour Artist

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I recently teamed up with the super talented Julie aka The Flour Artist for a gorgeous cake collaboration. Four tiers of her delicious buttercream cakes topped with marshmallows and meringues is an array of bright colours. The cake was a special request for a joint 50th birthday party at The Hermitage Golf Club. 


We enjoyed working together so much that we're hoping to make it a regular thing. We can do a range of colours and flavours so if it's something that you would like more info just drop me an e-mail derval@delishmelish.com 


Dropbox Summer Party

Dropbox celebrated in tropical style for a staff summer party at St Helen's Radisson with everything organised by the lovely team at Davis Events.  


Pina Colada time...


And we were on hand with mini tropical pavlova's, marshmallows & meringue pops and a s'mores bar with tropical flavoured marshmallows. 



Baileys Treatyard

When Baileys call and ask you to create a bespoke dessert and be part of their inaugural Baileys Treatyard you say 'Absolutely'! Eatyard beside the The Bernard Shaw, was taken over for a weekend in November and was filled with amazing treats and desserts from the both local and international bakers and confectioners. 


Mr. Holmes Bakehouse from San Francsico was there with his famous Cruffin and filled Croissants. These famous croissants were flown over especially for the event. Lily Vanilli from Spitalfields in London was there with her delicious puddings. If you haven't seen her Instagram page it is highly drool worthy. Have a look here.



Closer to home, I was joined by some of the best Irish based bakers and creatives, such as The Flour Artist, Bear Lemon and Bean & Goose. Everyone had one or two treats that were Baileys inspired just for the weekend as well as lots of other yumminess. I was serving up Baileys S'mores and Baileys Smores Brownies as well as lots of other flavoured marshmallows and meringues. 



I also took to the demo stage to do a marshmallow making masterclass and to chat all things Delish Melish. Some recipes from myself, Julie from The Flour artist and Ciara from Bear Lemon were featured in the Sunday Business Post. 



If you were able to make it, I hope you enjoyed it and fingers crossed for another Baileys Treatyard in 2018. 

Derval x


All photos by Andres Poveda



Iconic Offices S'mores Bar

Well some jobs are just the best fun and the Iconic Offices party was just that. The brilliant Lesiele Juliet and her team had decorated the Stephens Green Iconic Office in an Apres Ski theme and we were on site to toast up loads of marshmallows. Check out the gorgeous pics from  Ruthless Imagery


Branded Marshmallows & Meringues

The end of 2017 was a busy time and I'm only now getting a chance to posting some of the brilliant brand collaborations that we were involved in the lead up to Christmas. 

We love to create bespoke flavours or coloured marshmallows and meringues to fit a client's brand or colours. They are ideal as staff or client gifts and we can bag or box them up in loads of different ways. 


Evershed Sutherland

Event Partners Ireland

Pretty Little Thing.com

Bakers & Cakers

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You can now order bespoke Delish Melish marshmallows and meringues with Bakers & Cakers. 

Bakers & Cakers solve the problem of finding confectioners and bakers near you. Use their easy search to find your ideal baker based on specialty, location, event, and more. Browse customer-reviewed bakers who meet your criteria and select your favourite. Talk to your baker directly about special requests or simply order. Have your order delivered to a home or office or pick it up at the agreed upon time.

Check out the Delish Melish page here. 

Tattersalls Wedding Photo Shoot

Last summer Delish Melish were part of a magical bridal shoot with Katya Koliban photography at the gorgeous Tattersalls estate in Ratoath, Co. Meath. 

The shoot was styled by the fabulous Lesiele Juliet with flowers by Flowers by Moira.




A gorgeous place setting with marshmallow wedding favours.

A gorgeous place setting with marshmallow wedding favours.

Subtle gold and white wedding favours. 

Subtle gold and white wedding favours. 

An array of blush, white and gold marshmallows and meringues, ideal for a champagne reception or dessert table.

An array of blush, white and gold marshmallows and meringues, ideal for a champagne reception or dessert table.

White & Gold Marshmallows.

White & Gold Marshmallows.

White & Gold Dust Meringues

White & Gold Dust Meringues

Irish Made Awards by Irish Country Magazine


We are delighted to be nominated in the inaugural Irish Made Awards by Irish Country Magazine. We are in the fist category on the list, Food & Drink with some superb competition. We'd love your vote, it's one vote per device and the closing date is August 6th. Thank you!

1 Day 2 Parties

Our vanilla bean marshmallows topped with edible gold dust. Pic by  Andres Poveda

Our vanilla bean marshmallows topped with edible gold dust. Pic by Andres Poveda

Parties are like buses, you wait for them to come around  and then two show up!

This was the case the week before last, when Teelings celebrated their second birthday on the same day that My Shining Armour launched their pop-up store on Clarendon St. 

Pippa  was there on the night and loving the marshmallows. 

Pippa was there on the night and loving the marshmallows. 

I've been lucky enough to work with both of these brilliant companies before and it is always a pleasure to collaborate on new events.

For Teelings 2nd Birthday Party I created a Small Batch flavoured marshmallow. 


For the My Shining Armour party I made a bespoke glitter marshmallow that went down a treat. Image covered the launch party, click here to see all the pics from the night. 

We love to collaborate on new flavours to match an event, product launch or a private party, please just get in touch. No job is too big or too small.

Derval x




Delish Melish HQis situated in Dublin 7, which is a vibrant and exciting area very close to Dublin city centre. There is an amazing choice of coffee shops and restaurants in the area and here is a short rundown.


Love Supreme

Love Supreme is a gem. The simple décor creates and oasis of calm, their sausage rolls are sublime and their little cakeens and croissants a perfect little treat with the best coffee about.




My favourite food spot in the area due to their gorgeous sandwiches at lunch, pizzas in the evening and brunch at the weekend. Pizza makes me very bloody happy, especially super freshly stretched dough and unique combination offlavours. Drooling just thinking of it. Lovely coffee from Cloud Picker.




Slice is a sister café to Cake Café situated off Camden St. It has an impressive lunch and brunch menu as well as gorgeous cakes and 3FE coffee.  Everything is made in house and it’s always fantastic.


L Mulligan Grocer

This place is such an exciting dining experience. They don’t serve any of your typical beers but instead stock a huge choice of beers from independent microbreweries. The food is sublime, with an innovative and changing menu.


Lilliput Stores

This wonderful little food shop stocks a bespoke array of Irish and international food brands. Apart from a bench out the front there isn’t much seating but it is the ideal place to pick up everything for a glorious picnic in the nearby Phoenix Park.


Moo Market

This is a new addition to Stoneybatter, that sells a great selection of gifts and stationery with an emphasis on Irish producers. They also serve locally brewed coffee and little treats to accompany.



Mooz is an Italian grocer and delicatessen that is filled with gorgeous fresh products like cheese, antipasti, cured meats and a massive array of sauces, pesto and pasta. 


Lyon Loring

Lyon Loring has relocated to a more central spot in Stoneybatter. An eclectic mix of vintage clothing, candles and quirky cards.

Wedding and Corporate Favours

Pic by Katya Koliban, Stlying by Lesiele Juliet, Flowers by Flowers by Moira

Pic by Katya Koliban, Stlying by Lesiele Juliet, Flowers by Flowers by Moira

There are so many options to choose from for wedding and corporate favours. The small bags with 2 marshmallows are probably the most popular choice to have waiting as your guests sits down for the meal but the flavours that you can choose from are endless. You can have the same two flavours or different flavours. For example you could have a His’n’hers favourite drinks, such as Teelings & Coffee and Mojito. You can also bring a colour theme into your marshmallows or meringues to match the flowers or bridesmaid dresses.

Pic by Katya Koliban, Stlying by Lesiele Juliet

Pic by Katya Koliban, Stlying by Lesiele Juliet


The first wedding favours that I ever did were for an apple themed wedding! So I created a pink lady meringue with a green and pink stripe running throughout.  For a Kerry groom and Dublin bride I did a small meringue bag with one green and gold meringue and one blue meringue.

Pic by Katya Koliban, Stlying by Lesiele Juliet, Flowers by Flowers by Moira

Pic by Katya Koliban, Stlying by Lesiele Juliet, Flowers by Flowers by Moira

Another way of personalising your wedding favours is by matching the ribbon to a colour scheme of either the flowers or the bridesmaid’s dresses. You can also have your names, date or a personalized message for your guests printed on ribbon.  The possibilities are endless. If you want more info on flavours and prices just drop me a line on Derval@delishmelish.com


Above pics by Katya Koliban http://www.katyakoliban.com/

Styled by Lesiele Juliet, http://lesielejuliet.com/

Flowers by Flowers by Moira http://www.flowersbymoira.ie/

S’mores Bar at The Millhouse 30th December 2016

Jen and Hamish treated their guests to a s’mores bar during their drinks reception at The Millhouse on the banks of the Boyne in Slane. The couple live in Hamish’s native Australia but Jen is from Ireland with so many of their guests making the long journey over.  The Millhouse is a wonderfully sumptuous venue yet still very comfortable and homely.  With the wedding being the day before New Years Eve, there was still a sense of Christmas coziness along with an open fire throughout the ground floor. While the ceremony was taking place in the old millhouse, I set up the S’mores Bar in the entrance hall of the main house.

The Happy Couple! Pic by Dave McClelland   

The Happy Couple! Pic by Dave McClelland


When all the I do’s were said the guests made their way over to the house to select from a marshmallow choice of Peanut Butter & Dark Chocolate, Oreo, Malteser, Coffee & Jameson, Raspberry and Passion Fruit & Coconut.  Knowing that there would be children at the reception I had brought simple chocolate biscuits as well as making a cookie that is a mix of a traditional cookie recipe and Graham’s crackers, which is the traditional American choice to have with s’mores.  I also brought some gluten and dairy free biscuits.  The s’mores proved very popular and I was still toasting when they were ready to go into dinner. The guests were a really friendly bunch and no doubt everyone had a great night.


This little fella was loving the s'mores. Pic by Dave McClelland

This little fella was loving the s'mores. Pic by Dave McClelland

Massive congrats to Jen and Hamish who were a dream to work with as well as the cracking staff at The Millhouse.



All photos are by Dave McClelland davidmcclelland-photography.com

Venue The Millhouse, Slane www.themillhouse.ie


How To Make S'mores!

How To Make S'mores!

What you’ll need:

  • Delish Melish marshmallows 
  • Biscuits or cookies, big fresh cookie are ideal or just a few Rich Tea bikkies
  • Thin chocolate, either milk or dark Or Chocolate or caramel sauce

S’mores are traditionally a North American dessert (Canadians claim it) that we’ve all seen in films and on the telly . You know the scene; campfire, marshmallows on sticks being toasted in the flames and then squished between Grahams Crackers (similar to Digestive biscuits).  I don’t know about you, but I’m not one for camping but I love s’mores. They are a gooey delicious dessert that is comforting and really simple to make. 

They are a perfect treat after a barbecue, while there is still some heat on the coals. Pop a Delish Melish marshmallow on a bamboo skewer (the same that you might use for a kebab) and hold it over the heat. They will melt fairly quickly so have your chosen biscuits nearby.  When the marshmallow is toasted place them on your biscuit and using the other biscuit push the marshmallow off the stick. Now add a thin piece of chocolate or alternatively a squeeze of chocolate or toffee sauce. Place the second biscuit on top and squish it all together.


Ps. You can also toast them under a grill or using a chef’s torch (you might have one in the back of a drawer for making crème brulee) but be really careful with these, not for the kids!