8- Layered Hazelnut choco orange cake Finally the cake of your dreams is here! If you love layers, textures and chocolate, this cake is a must learn. Entice your taste buds with this luxury cake, add it to your menu and charm your clients with its sophisticated flavours or simply make it as a showstopper cake for your friends and family! Completely EGGLESS and GELATINE-FREE to cater to all kinds of clients.
Key Highlights
- All recipes are EGGLESS and GELATINE
- FREE - Tried and tested recipes with stable fillings and frostings
- Extremely versatile recipes which can be used creatively in many cakes and desserts.
- Learn the techniques of making layered cakes with different elements
- The recipes are ORIGINAL, foolproof and tested under different temperatures.
- Learn to make a tall cake without dowels
- Travel friendly and very sturdy
- Beginner friendly
- After class support
- Lifetime access to the recordings Recipe cards and zoom link will be shared
Meet the Chef
I’m Farida — founder of Wild Sugar Gourmet Baking, based in the heart of Mysore.
A former GMAT/GRE trainer at The Princeton Review, my journey to pastry wasn’t predictable — but it was always meant to be. What began as crafting clean protein bars during my time as a fitness trainer slowly transformed into an obsession with flavour, form, and finesse. The overwhelming response to those early creations sparked something in me, and I never looked back. I trained professionally at Whitecaps International School of Pastry, completing the Paris Patisserie Program, and further honed my craft with advanced courses at Lavonne Academy and KICA Russian academy for pastry arts. These experiences didn’t just refine my skills — they brought my creative vision to life. Wild Sugar launched on September 3, 2020 was born out of a desire to offer Mysuru something bold, beautiful, and truly gourmet.
Today, I run a thriving baking studio, host immersive online workshops, and have had the privilege of consulting for reputed patisseries across India. In 2025, I was honoured to be chosen as a Finalist for Best Pastry Chef (India) at the IICMA International Awards, a milestone that reflects my deep commitment to this craft. But more than technique, awards, or trends — what drives me is flavour. I believe baking should be joyful, playful, and deeply satisfying. My teaching style reflects that: simple, structured recipes that empower bakers to think creatively, understand the why behind every method, and break free from the rigidity of “perfect” baking.
Whether you're a home baker, a pastry student, or a professional looking to discover joy in your process — you’ll find that every Wild Sugar class is equal parts science, soul, and storytelling.
Here’s to curious hearts, messy counters, bold flavours, and the joy of creating something beautiful, together.