BRAZILIAN CHOCO CARAMEL HONEY CAKE
Chocolate and caramel is a match made in heaven. With a fusion of the best classic international cakes this workshop will be the best investment you ever made! From creating luscious decadent layers of chocolate sponge layered with rich brazilian cream to pairing it with caramel russian honey cake embedded with a crunchy almond praline, the recipes and techniques will be a thourough learning experience. At every step you will be drooling while creating it!
Completely EGGLESS and GELATINE-FREE!
What you will learn in this workshop
An incredibly moist chocolate sponge
Chocolate milk soak
Rich Brazilian dark chocolate cream
Mildly sweet Brazilian ivory cream
A silky smooth intense chocolate ganache
Caramel russian honey sponge (rolled dough)
Smetana cream filling(sour cream)
Sour cream from scratch
A stable and fantastic caramel filling
Crunchy almond praline
Decor and garnish
Key Highlights
- All recipes are EGGLESS and GELATINE FREE
- Tried and tested recipes with stable fillings and techniques
- Learn a fool proof technique of layering a tall cake with different elements and sturdy fillings without using dowels
- Travel friendly and very stable.
- Stunning cut with an attractive and delicious flavour profile
- Highly sellable
- Versatile recipes to mix and match with different cakes
- Fast paced, crisp and clear videos which are not long and boring.
- Beginner friendly
- After class support
- Lifetime access to the recordings
- Make three different types of cakes from the recipes. All instructions and detailed procedure is provided in the recipe PDF.
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.