The brief
Master the viral London-style caramel cake with two completely different premium chocolate sponge recipes, paired with luxurious whipped caramel filling and professional finishing techniques. This workshop is designed for both home bakers and business owners who want a cake that is indulgent, reliable, and consistently sells.
What you will learn
Five
modules.
One unforgettable cake.
Each module is a complete spec sheet — recipe science, storage, shelf life and the small details that make a cake commercially viable.
Module One
Eggfree Premium Couverture Chocolate Sponge
Learn a deeply chocolatey, rich and incredibly moist eggless sponge made using single origin 63% couverture chocolate.
What makes this sponge special?
- —No condensed milk
- —No artificial egg replacers
- —No complicated or fancy ingredients
- —Soft, plush crumb with excellent structure
- —Rich chocolate flavour without being overly sweet
- —Stable for stacking and frosting
- —Perfect for commercial baking
- —Beginner-friendly and highly reliable
Module Two
Premium Gluten-Free Chocolate Sponge
A completely gluten-free sponge that melts in the mouth, has a light texture and is pure indulgence — made with single origin 70% dark chocolate couverture.
What you'll learn
- ✓ Achieving a soft, moist crumb naturally
- ✓ Building structure without gums or binders
- ✓ Prevent crumbling or dryness
- ✓ Baking a sponge that slices beautifully
- ✓ Can be used for tall cakes
- ✓ No millets or expensive starches used.
- ✓ Commercially viable gluten-free cake recipe
This recipe contains
- ✕ No eggs, No flax eggs
- ✕ No condensed milk, No psyllium husk
- ✕ No xanthan gum or gums
- ✕ No millet flours
- ✕ No potato starch, No tapioca starch
- ✕ No artificial binders
Module Three
Signature Fillings
Filling · 01
Viral Whipped Caramel
Learn a silky, luxurious caramel that's light enough to whip yet stable enough for layered cakes. No heavy creams used.
You'll learn
- —Correct caramel colour
- —Avoiding crystallisation
- —Perfect consistency every time
- —Storage
- —Shelf life
Filling · 02
Stable Belgian Chocolate Ganache
A smooth, glossy ganache made for both flavour and functionality.
You'll learn
- —Correct couverture ratios
- —Perfect piping consistency
- —Frosting consistency
- —Storage
- —Shelf life
- —Troubleshooting
Module Four
Professional Cake Assembly
Learn how to assemble cakes that look elegant while remaining practical for home businesses.
Format · 01
Sheet Cakes
- —Correct layering
- —Even filling
- —Professional finishing
- —Signature London-style presentation
Format · 02
Celebration Cake
- —Filling
- —Frosting
- —Sharp finishing
- —Clean edges
- —Professional decorating
Module Five
Decorating Techniques
Create beautiful cakes without investing in expensive tools.
Learn -
- —Smooth frosting techniques
- —Rustic luxury finishes
- —Beginner-friendly decorating
- —Elegant styling without fancy equipments
Includes -
- —Batter quantities
- —Baking pan guidance
- —Storage
- —Shelf life
- —Portioning
- —Packaging tips
- —Production workflow
“It's a market-tested bestseller that has been sold week after week with consistently increasing demand and glowing customer reviews. The flavour, texture, and finish have been refined through real customer feedback - making it a dependable addition to any menu.”
— Wild Sugar, Mysore
Important Information
- Video demos for each element with assembly and decor will be shown in the course. Detailed recipe PDF will be given for all the products stated in the course.
-
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 6th July 2026
- 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(6th July 2026)
- 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.