Mastering the art of layered cakes involves precision in baking each layer evenly, crafting complementary fillings and frostings, and decorating with finesse to create a visually stunning masterpiece. Whether you're a novice baker or a seasoned pro, creating a layered cake allows for endless creativity and the opportunity to indulge in a slice of decadence. In this workshop you will learn to make multi-layered cakes effortlessly with amazing techniques and an easy process!
✅ Eggless ✅ Gelatin free
What will you learn
8 - layered Mangomelt cake and Multi-layered Chocomelt cake
Crisp Pate sucreé pastry
Decadent couverture sponge
Coconut Marquise Namelaka
Belgian chocolate ganache
Cream cheese Namelaka
Ferrero Rocher biscuit sponge(hand-rolled)
Salted caramel ganache
Fresh Alphonso Mango ganache
Caramelized Hazelnut butter
Fresh Mango decor
Milk chocolate ganache
Caramel dark chocolate melting sauce
Coconut mango sauce
Chocolate collar
Complex recipes are broken down into easy techniques with a step-by-step video tutorial that make layering effortless. Each recipe is versatile and can be used in various cakes and desserts or on its own!
Shelf life and storage instructions will be given.
Lifetime access to the course
After class support is available.
Key Highlights
- All recipes are ORIGINAL and developed after innumerable trials.
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All elements will be demonstrated in individual videos along with the assembly.
- Easily available and accessible ingredients.
- Extremely versatile recipes which can be used creatively to make tons of different variations.
- No special equipment needed.
- Highly sellable with different flavour options.
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Learn to make delicious products with easy techniques and unique flavour profiles that no one else offers.
- Beginner friendly and travel friendly
- After class support
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Lifetime access to the recordings
- Professionally recorded session with brief and detailed videos on each element.
- Videos will be crisp and clear with a step by step guide on the process without the hassle of watching for long hours.
- Recipe cards can be downloaded from the course.
Testimonials
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.