The big Layered 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 this world delicious! Each cake has fillings and frostings that can be interchanged to create more than 50 flavours and textures. This class will show you how to perfectly prepare refined flavours, assemble cakes without moulds, create multiple layers that are stable without any dowels, stack tall cakes with perfect structure and measurements, 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 moist, decadent and sturdy chocolate sponge(both eggless and egg-based) especially created for tall cakes that promise stability and flavour. With over 20 completely eggless and gelatin-free fillings and frostings be prepared to be blown away in this edition!
What will you learn
BOMBSHELL
- Moist chocolate sponge
- Stable Pistaché Butternache
- Smetana cream filling
- Raspberry confit
- Raspberry caramel
BOUNTIFUL
- Moist chocolate sponge
- Rich coconut cremeaux
- Bounty cacao crunch
- Mascarpone mousse
AMBER
- Moist chocolate sponge
- Peanut butter caramel
- Peanut honeycomb brittle
- Milk chocolate ganache
- Milk chocolate mousse
- Soft chocolate mirror glaze
SYMPHONY
- Moist Chocolate sponge
- Davidoff coffee Cremé
- Hot chocolate namelaka
- Hazelnut praline croustillant
Key highlights
- All recipes are ORIGINAL and developed after innumerable trials.
- Build 12-layered cakes with proven and easy techniques with zero wastage of any elements
- 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 sturdy, multi-layered tall cakes without dowels. Perfect, foolproof techniques are taught to help you create stable layers.
- 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 hour
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.
