Step into the world of the most stunning flavours that will help to level up your cakes,
cupcakes, cookies, macarons, entremets, dessert jars, cake tins and every dessert there is!
With 30 ultimate recipes of fillings and frostings, pair endless flavours and make unique
dishes every single time!
Completely EGGLESS and GELATINE-FREE!
What will you learn?
Vanilla crème patisserie
Kiwi citrus compote
Salted caramel sauce
Orange curd
Toasted Nut praline
Raspberry confit
Macadamia praline
Cranberry and grape jelly insert
Macadamia sesame crunch
Chai ganache
Caramelized white chocolate Bavarian cream
Strawberry yogurt mousse
Sour cherry curd
Smoked almond brittle
Vanilla mascarpone mousse
German buttercream
Gianduja cream
Russian buttercream
Flavour Variations with Buttercream
Caramel popcorn ganache
Berry namelaka
Zesty Lemon chocolate pastry cream
White chocolate Chantilly cream
Pistachio cheesecake filling
Brown butter toffee sauce
Orange and pistachio crisps
Walnut namelaka
Banoffee caramel
Apricot peach confit
Coffee pecan crème patisserie
Key Highlights
- All Recipes are designed for small and large batches.
- Extremely stable and sturdy fillings for celebration cakes, tall cakes, tiered cakes, wedding cakes and fondant cakes.
- Recipes are original, foolproof and tested under different temperatures for optimum application.
- Travel friendly and beginner friendly.
- Professionally recorded session with step-by-step guidance.
- Lifetime access to the recordings.
- Shelf life and storage for each element will be provided.
- Versatile fillings and frostings that can be used across many cakes, desserts, cupcakes, doughnuts, entremets, macarons, dessert jars, or as stand alone desserts too.
- Consistent results every single time.
- NO EGGS, NO GELATINE, NO PRESERVATIVES, NO ESSENCES, NO CHEMICALS, NO STORE BOUGHT SPREADS, NO OILS.
- Easily available ingredients.
- Ideal for anyone who wants to make delicious, from scratch recipes.
- True infusions and natural ingredients used for all recipes.
- No baking involved in any of the recipes.
- Substitutes and mixing and matching of elements will be discussed.
- Easy to make for commercial use also.
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.