With only a handful of ingredients and various techniques, learn to create a spectacular layered cake with a stunning cut and mind-blowing layers. A marvellous blend of Middle-Eastern flavours come together to make this cake unique, well-balanced and extremely delicious. All the elements are mildly sweet, infused with real flavours and very different textures to provide a fantastic mouth feel.
Completely EGGLESS !
What you will learn in this workshop
An incredibly moist Pistachio sponge with real pistachios(no essences or artificial flavours)
A tangy raspberry coulis insert
A delicate and highly stable raspberry souffle insert (contains unflavoured gelatine)
Mildly sweet and light Rose namelaka(contains unflavoured gelatine)
Whipped cream filling
Rose milk soak
Stable and a delicious Pistachio white chocolate buttercream
Rose jelly
Decor & Garnishing
Key Highlights
- All recipes are EGGLESS
- 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 dowels
- Stunning cut with an attractive and delicious flavour profile
- Versatile recipes to mix and match with different cakes
- Vendor details will be provided
- The gelatine used here is unflavoured, halal and of premium quality without a bad after taste or any gelatinous textures that might alter the flavour of the cake.
- Easily available and accessible ingredients
- Highly sellable cake with different flavour options
- Beginner friendly
- After class support
- Lifetime access to the recordings
- Pre-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 hours.
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.