The brief
Luxury in layers. Madness in every spoonful. This is not another dessert-tub class teaching you how to layer cake, cream and biscuit into a container. Wild Crackel is a completely original dessert concept, created from the ground up around texture. It combines artisanal pastry techniques with commercial practicality to create desserts that look luxurious, eat beautifully and most importantly—sell. These are bestselling tubs that have been market-tested week after week, with raving customer feedback, repeat purchases and growing demand.
You’re not learning what might work.
You’re learning what has already worked.
What you will learn
Five
modules.
One unforgettable dessert.
Each module is a complete spec sheet — recipe science, storage, shelf life and the small details that make a dessert commercially viable.
Module One
THE THREE SIGNATURE CREAMS
Master three completely different cream bases, each designed to create a distinct flavour profile, mouthfeel and texture.
CRÈME BLANC
- —A luxurious white cream base that forms the foundation for delicate, elegant and fruit-forward flavours.
CRÈME CHOCOLAT
- —A deeply indulgent chocolate cream with richness, depth and the perfect balance of intensity and smoothness.
CRÈME FROMAGE
- —A sophisticated creamy cheese-based element that brings tang, richness and an incredible contrast to sweeter components.
You’ll learn how to flavour, balance and adapt these master bases into multiple bestselling combinations.
Module Two
THE WILD CRACKEL
The element that changes everything. Instead of relying on ordinary crumble or biscuit layers, Wild Crackel introduces three completely different signature crackels, each created to deliver its own texture, flavour and personality.
1 - BROWNIE CRACKEL
- Rich, fudgy, intensely chocolatey and irresistibly crunchy.
2 - GOLDEN CRACKEL
- Buttery, caramelised and beautifully golden with an addictive crisp texture.
3 - GLUTEN-FREE CRACKEL
- A completely gluten-free crunch designed to deliver indulgence without compromising on texture.
Learn how to create crackels that remain crisp, flavourful and texturally exciting within a layered dessert.
Module Three
THE WILD FLAVOUR COLLECTION
You won’t just learn individual recipes.
You’ll learn how to build complete flavour experiences by pairing the right cream, crackel and complementary elements.
PIEDMONT ROCHER
- ✓ Hazelnut • Chocolate • Rocher-inspired decadence
BERRY BLANCO
- ✓ Silky white cream • Berries • Delicate crunch
BLACKBERRY FROMAGE
- ✓ Luscious blackberry • Crème Fromage • Contrasting textures
MATILDA CRUNCH
- ✓ Deep chocolate • Fudgy brownie • Irresistible crunch
ALMOND BISCOFF
- ✓ Roasted almond • Biscoff • Creamy caramelised indulgence
CHERIE GÂTEAUX
- ✓ A sophisticated cherry-chocolate dessert inspired by classic French pâtisserie
DUBAI KUNAFA
- ✓ Chocolate • Pistachio • Kunafa-inspired crunch
TIRAMISU CAFÉ
- ✓ Coffee • Cream • Chocolate • Tiramisu-inspired layers
Module Four
FLAVOUR ARCHITECTURE
A great dessert isn’t about simply putting delicious things together. It’s about how those elements interact in every spoonful.
What you'll learn
- ✓ How to measure every component accurately
- ✓ Correct component ratios
- ✓ How to build balanced layers
- ✓ How to create contrasting textures
- ✓ Where to place crunch so it stays exciting
- ✓ How to balance sweetness, acidity, richness and bitterness
- ✓ How to create flavour progression from the first spoonful to the last
- ✓ How to ensure every tub delivers the same experience
Creamy. Crunchy. Gooey. Rich. Bright. Addictive.
Module Five
COMMERCIAL PRODUCTION
Wild Crackel isn’t designed to sit beautifully in a recipe book.
It’s designed to sell.
Learn how to turn these desserts into an efficient production line for your home bakery, café or dessert brand.
Covered in detail:
- ✓ Shelf life of individual components
- ✓ Shelf life of finished tubs
- ✓ Storage
- ✓ Production planning
- ✓ Mise en place
- ✓ Batch preparation
- ✓ Bulk production
- ✓ Efficient assembly
- ✓ Consistency across batches
- ✓ Portion control
- ✓ Cost-conscious production
- ✓ Packaging considerations for layered desserts
- ✓ Resourcing ingredients
The real beauty of Wild Crackel is that you aren’t learning eight unrelated desserts. You’re learning a system.
Three signature cream bases.
Three signature crackels.
Multiple flavour elements and combinations.
Once you understand how the components work together, you can create your own Wild Crackel flavours without starting from scratch every single time.
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.
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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 15th September 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(15th September 2026)
- Access for this course is 1 year 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.