Inspired from childhood memories when Kwality Walls introduced the frost bite ice cream stick, I created my version in the form of a cake with my utmost favourite dessert style-THE ENTREMET!
Both the flavours that you will learn are unique, easy to create and great to make in large batches too. So lets get into what you will learn!
What will you learn
Black Forest reinvented
- A delicious and ultra chocolatey brownie
- Super tangy sour cherry compote
- White chocolate mousse(egg free & gelatine free)
- Nutty dark rocher glaze(gelatine free)
Peanut cafe caramel
- Roasted peanut sweet pastry(eggless)
- Coffee financier
- Salted butter caramel
- Coffee glaze(gelatine free)
Apart from learning these gorgeous recipes and techniques, you will also learn how to make peanut cookies and fill them with flavours of your choice!
Key Highlights
- All recipes are designed for small and large batches
- Excellent for hampers, gifting and parties
- Tried and tested recipes with stable fillings and glazes
- Learn the techniques of making layered entremet with different elements
- The recipes are ORIGINAL, foolproof and tested under different temperatures.
- Learn to make versatlle fillings that can be matched with many cakes and desserts.
- Travel friendly and very sturdy
- Beginner friendly
- Link for moulds will be shared
- After class support
- Lifetime access to the recordings
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.