Easy, delicious and stunning to look at, the bakesale edit is curated for you to create a plethora of sweet and savoury small bites that are easy to sell off the counter. Make planning a bakesale easy with this workshop where I will be teaching you amazing delicacies that can be made in advance, have a great shelf life and can be presented in the most pleasing manner.
The big Layered Chocolate pastry edition is finally here!
✅ Eggless
✅ Gelatin and agar free
✅ Beginner friendly
✅ Travel friendly
Key highlights
- All recipes are ORIGINAL and developed after innumerable trials.
- Planning a bakesale efficiently with best selling products.
- Pricing will be discussed.
- Easily available and accessible ingredients.
- Extremely versatile recipes which can be used creatively in many cakes and desserts.
- No special equipment needed.
- Highly sellable with different flavour options.
- Learn to make delicious products with easy techniques and unique flavour profiles that no one else offers.
- Beginner friendly and travel friendly.
- WhatsApp student support group for after class support.
- 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.
What will you learn
Strawberry lemon petit gateaux
- Citrus cream sponge
- Berry cheesecake ganache
- Macerated strawberry topping
Rocher bombs
- Mississippi mud couverture sponge
- Ferrero rocher caramel (without Nutella)
- Cocoa nib glaze
Swedish truffles
- Crunchy gluten-free truffles
- Biscoff centre
Millionaire fudge brownies
- Bounty layered millionaire brownies
- Lion bar layered millionaire brownies (recipe only)
Gochujang cheese puff straws
- Quick puff pastry from scratch
- Cheese straw technique with gochujang
- Variations with puff pastry
meet farida
Farida, the founder of Wild Sugar Gourmet Baking in Mysore, embarked on her baking journey a few years ago, much to the surprise of those who knew her as a GMAT/GRE trainer at The Princeton Review. Her initial foray into baking began with protein bars, influenced by her background as a fitness trainer. The enthusiastic response to her creations was so overwhelming that she decided to make baking her full-time career.What truly expanded Farida's horizons was her experience at the Whitecaps International School of Pastry, where she pursued the Paris Patisserie program, along with several courses at Lavonne Academy India. Obtaining professional certifications and honing her skills in a structured setting helped her bring her culinary vision to life. Wild Sugar officially made its debut on September 3rd, 2020, with a commitment to offering premium and one-of-a-kind products to the people of Mysuru. Today, Farida owns a baking studio and conducts a variety of online workshops. Her passion for teaching shines through in her classes, making her a dedicated and inspirational figure in the world of baking.
