Caroline Goulding is a cake designer based in Ranelagh, Dublin. She attended our 12 Week Course in 2008.
From as early as she can remember, she was baking and loved to try new recipes and combine unusual flavours.
Even though she graduated with a degree in Physiology and taught Science for almost 10 years. It was while travelling the southern Hemisphere, she felt the urge to return and enroll in Darina Allen’s 12 week diploma course at Ballymaloe Cookery School, Co. Cork. “It’s intoxicating, in a good way of course, you’ll never look at food in the same way again. Once you’ve experienced the Ballymaloe way, your life is sure to follow the path in food.”
In 2008, as a Ballymaloe graduate, she began a new career as a pastry chef. Caroline moved to London and worked in the highly prestigious restaurant, Clarkes of Kensington. She could see having studied science, it was the technicalities of dessert, pastry and cake making that prompted this move but the creative edge only blossomed later. In 2011, Caroline completed a Masters in Sugarcraft, Royal Icing and Sugar Flowers in Squires Kitchen and Cakes4Fun, London. Caroline saw a need for cakes that had both the style and the substance. “I wanted to design cakes, that not only looked good but tasted exceptional and full of flavour. I am a huge advocate of high quality, Irish ingredients and where possible I shop locally and in season. My philosophy of ingredients and therefore flavour were instilled during my Ballymaloe training.”
Caroline established two cake design businesses in Dublin, The Wedding Cake Boutique in 2014 and Caroline Goulding Cake Design (occasion cakes) in 2016. At TWCB Caroline designs bespoke wedding cakes whereby she says her style is “where abstract meets elegance” and in 2017 designed the wedding cake for former World No. 1 Irish golfer, Rory McIlroy and Erica Stoll.
