About
The big Vanilla 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 moist, fluffy vanilla 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!
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.
- No special equipment needed
- Highly sellable with different flavour options
- Beginner friendly and travel friendly
- WhatsApp student support group for 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
What will you learn
Limoncello
- Moist vanilla sponge
- Stable White chocolate ganache
- Lemon mojito curd
- Raspberry cheescake crumble
Ispahan
- Moist vanillla sponge
- Lychee raspberry confiture
- Tart Raspberry ganache
- Light Raspberry mousseline
Banoffee pie
- Moist vanillla sponge
- Shortbread crunch crumble
- Banofee ganache
- Cheescake frosting
KCoKCo-Nut
- Moist vanillla sponge
- Fresh Kiwi compote
- Toasted coconut filling
- Smooth Coconut mousse
Caramelia
- Moist vanillla sponge
- Intense Caramel ganache
- Sesame brittle
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.
