This isn’t your usual cake.
It’s a one-of-a-kind Apple crumble Pie inspired layer cake - built on a luscious millet sponge, filled with the warmth of apple pie, crowned with silky mousse, and finished with refined details like lemon caramel and walnut crumble.
All of this, crafted without eggs, refined sugar, starches, gums, husk, artificial binders or chemical sweeteners Just pure techniques + real ingredients = revolutionary results.
Format: Pre-recorded video lessons with step by step video lessons for each element
Access: Lifetime access, learn at your pace
Flavours taught
Millet Vanilla Sponge (Eggfree + Gluten-free)
- Master a soft, fluffy, melt-in-mouth sponge made from millet
- No eggs, no starches, no artificial replacers — just natural ingredients + technique
- Foolproof recipe that gives consistent results every time
Apple Ganache (Without Cream)
- Silky smooth ganache, naturally apple-forward
- Stable, rich, and perfect as a filling or coating
- Learn how to replace cream with smart, clean alternatives
Apple Mousse Frosting (Gelatine-free & Stable)
- Light, fluffy, and pipeable — perfect for frosting & decorating
- A mousse that holds shape beautifully without gelatine
- Unlock the secret to creating a whipped, cloud-like finish that tastes of real apples
Apple Pie Filling
- Refreshing apple compote that adds depth, texture & nostalgia
- Learn how to balance sweetness, spice & bite without making it soggy
Walnut Gluten-free Crumble
- The ultimate crunchy topping for layers & garnish
- A nutty, golden crumble that’s both gluten-free and addictive
Lemon Caramel (No Cream)
- Tangy, golden caramel with a bright citrus edge
- Perfectly stable, cream-free, and an absolute showstopper
Baking from scratch, Layering,torting and frosting the cake - you get it all in one course for a complete experience.
Technique-driven recipes that you’ll use beyond this cake
Why This Cake Is Revolutionary
- 100% eggfree + gluten-free + refined sugar-free
- No gums, husk, starches, or chemical stabilizers
- Teaches you advanced patisserie-style techniques in a natural way
- Multiple recipes packed into one cake that you can use in other desserts too
- Results: A stunning, professional-looking Apple Pie Millet Cake that no one will believe is allergen-friendly
Who is this workshop for?
Home bakers wanting to expand into wholesome yet gourmet cakes
Professionals looking for eggfree + gluten-free alternatives without compromise
Anyone tired of heavy, artificial-tasting “healthy” bakes and craving something truly indulgent but natural
Cake lovers who enjoy the art of perfect layering & stunning presentation.
This isn’t just a cake class — it’s a gateway to a new style of wholesome baking.
By the end, you’ll have a cake that looks couture, tastes luxurious, and is rooted in clean, mindful baking.
How to access the course:
- Upon enrollment, a link to access the course will be sent on your email and WhatsApp. The course will be available to view on 12th September.
- Check spam if you don’t see the email.
- Or you can visit the link below - https://wildsugarmysore.exlyapp.com/
eud/login/email
- The Recipe PDF and videos to access will be available on the launch date(12th September)
eud/login/email
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.