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.
- The recipe PDF will be available on purchase of the course. The course can be accessed immediately once purchased.
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.
