Having her 3D cake
Ukrainian architect-turned-pastry chef Dinara Kasko married her training with the art of baking cakes
Image by : Dinara Kasko
Image by : Dinara Kasko
This is a combination of three geometric shapes: A square, a circle and a triangle. The glazed berry ball sphere, which is made from a 3D-printed mould, is hidden inside an isomalt (a sugar substitute) cube with chocolate triangles on top.
Composition:
Mousse with caramelised white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake
with red currant, berry glaze.
Image by : Dinara Kasko
Image by : Dinara Kasko
Apricot Cake with Cloud mould
For this cake Kasko chose one of her most popular cloud moulds.
Image by : Dinara Kasko
Image by : Dinara Kasko
Image by : Dinara Kasko
Image by : Dinara Kasko
Sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kumquat, mousse dulcey-apricot.
Image by : Dinara Kasko
Image by : Dinara Kasko
This is inspired by the Russian prima ballerina Anna Pavlova, with the ball inside being made in a 3D-printed mould.
Image by : Dinara Kasko
Image by : Dinara Kasko
Meringue, mousse with mascarpone, shortcrust, mango, strawberry and sprinkled with raspberry powder.
Image by : Dinara Kasko
Image by : Dinara Kasko
Here an icosahedron (a convex polyhedron with 20 faces, 30 edges and 12 vertices) is transformed into a small cake using her first 3D printed mould.
Composition:
Chocolate biscuit, crispy layer with tonka beans and hazelnut, confit red currant, mousse with tonka beans and chocolate Valrhona Tanariva.
Image by : Dinara Kasko
Image by : Dinara Kasko
Modelled with algorithmic softwares such as Rhinoceros, Grasshopper and Houdini this was designed along with Andrej Pavlov, a designer who specialises in 3D programs. A simple body is partitioned into many fragments, using a mathematical Voronoi diagram. When it does not look like a whole, the cake consists of the unconnected items.
Composition:
Chocolate mousse, confit raspberry, confit black currant, chocolate sponge cake, shortcrust dough, chocolate spraying.
Image by : Dinara Kasko
Image by : Dinara Kasko
3x3x3 spheres with a raspberry cake inside, covered in red glaze.
Composition:
Raspberry mousse, cremeux, confit and sponge cake.
Image by : Dinara Kasko
Image by : Dinara Kasko
The challange is to keep the outer cage thin, where the cheesecake ball rests blended together. The cage and the ball are made with 3D-printed moulds.
Composition:
Sponge cake, crispy layer with dried cranberries, cranberry mousse, cranberry raspberries confit, mousse with goat cheese, chocolate decoration.
Image by : Dinara Kasko
Image by : Dinara Kasko
A chocolate square, nearly cut into pieces. The engraved velvet lines are a mixture of melted cocoa butter and glaze, which was created with the help of a spray gun.
Composition:
Valrhona chocolate, crusty layer with grey de cacao, chocolate biscuit, chocolate cremeux and chocolate mousse.
Image by : Dinara Kasko
Image by : Dinara Kasko
Inspired by Origami, Kasko created a few models using 3D printing software.
Composition:
Meringue, confit berry, mango mousse, vanilla mousse, chocolate layer and glaze.
Image by : Dinara Kasko
Image by : Dinara Kasko
Composition: Sponge cake coconut, lime cremeux, crunchy layer with coconut, coconut mousse, compote coconut-mango-pineapple, lime creme brulee.
Image by : Dinara Kasko
Image by : Dinara Kasko
These tarts were the result of collaboration with José Margulis, an artist from Venezuela who works with geometric abstractionism and kinetic art. The art was created by José Margulis and then transformed by Kasko into edible confectionary.
Composition: Streusel, almond sponge cake, cherry confit, yogurt mousse.
