Easy, delicious and stunning to look at, the bakesale edit is curated for you to create a plethora of sweet and savoury small bites that are easy to sell off the counter. Make planning a bakesale easy with this workshop where I will be teaching you amazing delicacies that can be made in advance, have a great shelf life and can be presented in the most pleasing manner.
The big Layered Chocolate pastry edition is finally here!
✅ Eggless
✅ Gelatin and agar free
✅ Beginner friendly
✅ Travel friendly
What will you learn
Strawberry lemon petit gateaux
- Citrus cream sponge
- Berry cheesecake ganache
- Macerated strawberry topping
Rocher bombs
- Mississippi mud couverture sponge
- Ferrero rocher caramel (without Nutella)
- Cocoa nib glaze
Swedish truffles
- Crunchy gluten-free truffles
- Biscoff centre
Millionaire fudge brownies
- Bounty layered millionaire brownies
- Lion bar layered millionaire brownies (recipe only)
Gochujang cheese puff straws
- Quick puff pastry from scratch
- Cheese straw technique with gochujang
- Variations with puff pastry
Key Highlights
- All recipes are ORIGINAL and developed after innumerable trials.
- Build 12-layered cakes with proven and easy techniques with zero wastage of any elements
- Easily available and accessible ingredients
- Extremely versatile recipes which can be used creatively in many cakes and desserts
- No special equipment needed
- Highly sellable with different flavour options
- Learn to make sturdy, multi-layered tall cakes without dowels. Perfect, foolproof techniques are taught to help you create stable layers.
- Beginner friendly and travel friendly
- WhatsApp student support group for after class support
- Lifetime access to the recordings
- Professionally recorded session with brief and detailed videos on each element
- Videos will be crisp and clear with a step by step guide on the process without the hassle of watching for long hour
Testimonials
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.