The classic MEDOVIK(Russian honey cake) is an origin of the Soviet Union and is characterized by it distinctive honey flavour and Smetana cream.
Here i have given my own twist on the classic by adding two distinctive flavour combinations! The tangy sweetness of the apricots with the richness of almonds is simply irresistible. What makes it unique are the beautiful layers which are combined to give that perfect melt-in-the-mouth feel!
The impressive cut, simple and easily available ingredients and the delicious aftertaste make this cake popular among professional and amateur home bakers.
What you will learn in this workshop
6 layers of Almond honey sponge (rolled dough)
Apricot insert with an apricot puree made from scratch
A mildly sweet Almond rose marzipan
Apricot coulis
Apricot and almond infused sour cream filling(smetana cream)
Saffron and almond infused stable cream cheese buttercream frosting
Decor and garnish
Key Highlights
- All the fillings and frostings are egg free and gelatine free.
- Apricot puree will be taught from scratch
- The fantastic taste of this cake will leave you mesmerized with its seductive cut and appeal.
- The honey cake is moderately sweet with a minimum amount of FAT.
- A stable coating on the cake enables firmness and holds the complicated layering.
- The recipes are foolproof , tried and tested under different temperatures to provide the most optimum results every time.
- Beginner friendly
- After class support
- You will have lifetime access to the recording of the session along with Q&A
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.