Inspired by the cult-favourite American Magnolia pudding — this workshop takes the humble layered dessert and turns it into a luxurious, flavour-driven showstopper.
Think creamy textures, delicate layers, handcrafted cookies, and flavour pairings that feel nostalgic yet haute pâtisserie.
In Magnolia-Style Desserts, you’ll learn how to create three signature puddings entirely from scratch — each with its own story, texture, and flair.
No shortcuts. No store-bought wafers. Just pure, artisan dessert craft.
What You’ll Learn
Banana Caramel Crunch
A modern twist on the classic Magnolia pudding.
- Perfectly balanced layers of caramel , banana and Vanilla bean Crème Diplomate
- Signature vanilla Nilla wafers — crisp yet melt-in-mouth
- How to layer for structure and spoon-flow
- Caramel tempering, banana ripeness, and cream stability tips
Speckled Chocolate & Roasted Strawberry
Decadent, indulgent layered combination of rich chocolate with luscious ruby red strawberries.
- Handcrafted double chocolate chip Nilla wafers, Roasted strawberry filling, intense chocolate-speckled Crème Diplomate and dark chocolate drizzle
- Techniques for slow-roasting strawberries to intensify flavour
- Chocolate-to-cream ratio for a luscious, spoonable texture
Lemon Peach Cheesecake & Red Velvet
A vibrant, layered dessert that balances tang and sweetness.
- Making red velvet Nilla wafers ,Lemon cheesecake crème Diplomate,Peach filling and chocolate drizzle.
- Layering for visual contrast and stable texture.
- Balancing acidity, colour, and crème.
You’ll learn to bake your own signature Nilla wafers from scratch — no eggs, no preservatives — in four distinct flavours:
- Classic Vanilla
- Double Chocolate Chip
- Red Velvet
- Toasted Coconut
Flavour variations in the recipe PDF
● Banoffee java dream
● Tropical fusion
● Berry trifle
● Mango matcha
● Toffee cornflakes crunch
● Nutty affair
● Black forest swirl
● Raspberry truffle
● Choco orange blast
● Strawberry-Balsamic twist
● Mocha speckle
● Ferrero praline
● Brownie chunk
● Lemon berry bliss
● Citrus garden
● Tangy rose cremè
● Herbert lemon
● Ginger snap
● Lemon pistachio parfait
Why You’ll Love This Workshop
- Learn to craft layered desserts— how textures, flavours, and balance come together.
- Master four versatile Nilla wafer bases that can elevate any dessert.
- Understand composition — how to create desserts that look stunning and hold structure beautifully.
- No gelatin, no instant mixes — pure, thoughtful baking from scratch.
- Create desserts that are elegant enough for a jar menu or café display, yet comforting enough for home.
Who is this workshop for?
- Bakers and small business owners who want to expand into signature dessert jars, boxes or plated desserts.
- Home bakers looking to master restaurant-style desserts with clean flavours and handcrafted layers.
- Dessert lovers who want to turn everyday ingredients into something artisanal and unforgettable.
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.
-
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 October
- 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 October)
- 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.