A deep-dive into the art and science of creating eggfree tea cakes and travel cakes that feel impossibly light, stay fresh longer, and taste like a cloud. This class goes beyond recipes — it teaches how to build flavours, infuse ingredients, and control texture for professional, Gourmet -style results from your home oven.
What will learn
The Science of the Cloud-Like Crumb.
How to create lift and aeration without eggs.
Understanding the balance between moisture, fat and leavening.
Choosing the right fat for a tender, cloud-like structure.
Secret mixing sequences that affect crumb texture.
The “Tin to Table” Method: Bake → Cool → Wrap → Rest → Serve.
The resting stage: how flavour develops 24 hours after baking.
Scaling recipes for gifting, café menus, and home sales.
Flavours taught in class
Viral Vanilla Choco chip butter cake
Intense Belgian chocolate butter cake
Toasted sesame Banana cake with Caramelised sesame glaze
Norwegian hazelnut mud cake with Rocher glaze
Almond marzipan Lemon cake with red velvet ganache
Strawberry studded pistachio cake with Pistachio cream
Peanut butter fudge cake with PB chocolate glaze
Coconut orange manna cake with Rafaello butter
Important Information
- All recipe video demos will be done in the course. Detailed recipe PDF will be given for all the products stated in the course.
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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 25th November
- 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(25th November)
- Access for this course is 2 years from date of purchase.
- The format of the course is pre-recorded and NOT a live session. You can access the course anytime, anywhere after the launch date.
- WhatsApp student support group link will be shared in the course on launch date.
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.