The big chocolate pastry edition is finally here! This series is designed to break down complex layers into simple yet exceptional fillings which require no freezing time, can be made within a day and are out of the world delicious! Each cake has fillings and frostings that can be interchanged to create more flavours and textures.
This class will show you how to perfectly prepare refined flavours, assemble cakes without moulds, get stunning cuts and decorate cakes with simple techniques that indicate the flavour profile of the cake.
You will additionally learn how to make a decadent chocolate sponge(both eggless and egg based) that will form the base of your cake. With over 12 completely eggless and gelatin free fillings and frostings be prepared to be blown away in this edition!
What will you learn
Ferrero Rocher Cafe latte
- Moist chocolate sponge
- Ferrero rocher ganache
- Cafe latte namelaka
- Ferrero rocher wafer clusters
Orange-U-Tang
- Moist chocolate sponge
- Orange pista praline ganache
- Orange confit
- Pista praline (recipe PDF)
Pop the CHERRY
- Moist chocolate sponge
- Sour Cherry namelaka
- Sour cherry jelly
- Silky chocolate ganache
NUTS about you
- Moist chocolate sponge
- 100% pure almond cheescake
- Butter toffee crunchies
- Smooth Intense chocolate buttercream
A German affair
- Moist chocolate sponge
- German chocolate filling
- Dark chocolate mousse
Key Highlights
- All recipes are ORIGINAL and developed after innumerable trials.
- Easily available and accessible ingredients.
- Extremely versatile recipes which can be used creatively in many cakes and desserts.
- Detailed recipe PDF is included in the course with assembly instructions for each cake.
- No special equipment needed.
- Highly sellable with different flavour options
- Beginner friendly and travel friendly
- After class support
- Lifetime access to the recordings
- Pre-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.
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.