A showstopping 16 - layer classic - now eggfree, gluten-free & refined sugar free, made with wholesome millets and no weird substitutes.
Flavours taught
Hand rolled millet Sponge
Create an airy, tender millet-based sponge that tastes better than the classic version — without gluten, eggs, or refined sugar. No cracks, no bitterness, no dry or crumbly texture.
Smetana Russian Cream
Make a luscious, stable smetana cream with sour cream made from scratch . Fillings are made without condensed milk,starches or added sugars. Silky smooth and very stable for the perfect texture.
The magic of layering
Step-by-step art of assembling the cake with precision so each slice is picture-perfect and melts in your mouth.
Flavour Balance
Learn how to bring out the warm caramel notes of honey while keeping it light,fresh & mildly sweet.
Finishing Touches
The classic decor to make your cake look like a stunning masterpiece - unique & Timeless
Course Highlights
- First-of-its-kind Millet Russian Honey Cake – eggfree, gluten-free, refined sugar free.
- No substitutes, no shortcuts – pure technique with simple, everyday ingredients.
- Never seen before in the market – a recipe that sets you apart instantly.
- Master the art of flawless layering for showstopping presentation.
- Texture & taste better than the classic – without any weird replacers or compromise on flavour.
- Exclusive skill set you can monetise before it becomes a trend.
- Lifetime access so you can perfect it at your own pace.
Who is this workshop for?
Bakers who want a healthier showstopper without losing flavour or texture.
Home chefs wanting to elevate their skills and create new trendsetting cakes
Professionals looking for a unique millet-based cake to add to their menu.
Cake lovers who enjoy the art of perfect layering & stunning presentation.
Anyone who wants to bake gluten-free, eggfree, or refined sugar free honey cakes.
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.