What will you discover in this workshop
- Artisanal millet sponges with a light texture.
- Eggfree baking without any substitutes like flaxseed,chia,psyllium husk,condensed milk,,applesauce,xanthan gums or egg replacers.
- No artificial sweeteners, refined sugars, dates, honey, stevia or Coconut sugar is used in any of the recipes.
- Perfect balance of flavours with nutrient dense millets with real infusions and innovative techniques.
- MOIST sponges that are non-crumbly, fluffy, extremely aromatic, not dense and packed with natural flavors.
- Pairing the right millets with complementary flavours without using any gluten or refined flours.
- Enhancing moisture and stability using staple pantry ingredients.
- Creating rustic teacakes with minimal frosting.
- Creating mini layered cakes with fillings that have NO ADDED SUGAR.
Flavours taught
BEAN TO CAKE
- Moist intense chocolate infused millet cake
- Double chocolate butternache
ITALIAN NUTTY ORANGE FINANCIER
- Delicate,tender almond,orange infused millet cake
- Almond butternache
FERRERO ROCHER
- Ferrero Rocher chocolate millet cake
- Milk chocolate butternache
ANNANAS EXOTIQUE
- Coconut and pineapple infused millet sponge
- Pineapple butternache
GO BANANZA
- Luxurious banana choco chip infused millet cake
- Cheesecake butternache
CAFÈ NOIR
- Rich aromatic coffee infused millet cake with a hit of walnuts
- Mascarpone butternache
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.
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 in many cakes and desserts and tubs.
- 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 once the workshop is launched.
Who is this workshop for?
- Home bakers and hobby bakers who want to perfect gluten-free, egg-free baking.
- Pastry enthusiasts looking to expand their knowledge with healthy alternatives.
- Professionals wanting to add wholesome rustic cakes to their menu.
- Anyone who loves indulgence without compromise!
Why This Workshop?
- No artificial egg replacers, refined flours or sugars or store-bought mixes—pure, real ingredients only!
- Foolproof recipes that work every time—tested and perfected!
- Aesthetic & delicious cakes that look rustic yet taste luxurious.
Testimonials
