An origami cake for a new issue of SoGood Magazine #20. A few months ago, I was carried away by origami, an ancient art that was invented in China and is quite popular nowadays. I spent a great amount of time folding sheets of paper and learning methods and principles of origami. Inspired by the beauty of lines and patterns…
Summer Berry Tarts
Summer berry mood π 15 kinds of berries, caramel and vanilla pastry cream π Very tasty tarts π – with caramelized pecan nuts, caramel, caramel mascarpone cream and whipped cream – with caramel, nuts, pastry cream and raspberry – shortcrust dough and my motherβs recipe pie with apricot and almond inside ΠΠΎΠ³Π΄Π° ΠΌΠ½ΠΎΠ³ΠΎ ΡΠ³ΠΎΠ΄, Π½Π΅ Π²ΠΎΠ·ΠΌΠΎΠΆΠ½ΠΎ Π½Π΅ Π΄Π΅Π»Π°ΡΡ ΡΠ°ΡΡΡπ ΡΡΠΎ…
Land Rover 70th Anniversary cake!
This cake was created specially for Land Roverβs 70th Anniversary, ONELIFE Land Rover magazine cover. The process of making it was interesting and fascinating. More than 8kg of chocolate and other ingredients were needed to create it. Itβs not just chocolate dΓ©cor on it; each slice of this chocolate shows every year of Land Roverβs life. During 70 years of…
American Beauty – Cocktails & Cakes Series
American Beauty Cake The world of cocktails is extremely diverse and interesting; thousands of flavor combinations were created throughout our history. Itβs not a secret to anybody that when adding alcohol to desserts, we reveal and enhance the taste; we can play around with ratios and quantity trying to emphasize special notes, make a focus on something, and bring a…
TEDxWHU – When ordinary food becomes a part of art
Watch me at #TEDx WHU Germany 03 February, 2018. The conference was titled βThe Day after Tomorrowβ. It was my first public speech, but I hope you will like it. Dinara Kasko is a Ukrainian “architectural pastry chef”. She creates highly artistic, edible cakes using 3D printers. In her talk, Dinara will tell us how she shifted from architecture to…
Class in Sweet Time Pastry School, Guangzhou, China ηθζΆε
Some photos from my class in Sweet Time Workshop, Guangzhou, China
Cakes in my silicone moulds from all over the world!
These beautiful cakes are made by different chefs and amateurs from all over the world! Thank you, guys! I’m so glad you work with my moulds. Tag me #dinarakasko if you make cakes in my moulds and you want me to repost your cake. It’s always such a pleasure to see a beautiful cake that was made with my mould.…
San Miguel Rich List
Dinara Kasko Architectural Pastry Chef The 2017 San Miguel Rich List. It is our rich history of exploration that led us to discover people around the world who pursue a different kind of wealth. Together they form the San Miguel Rich List β a unique group of men and women who value experiences over any possession. There can be few…
Algorithmic Modeling Cakes
This project was made for the presentation of new chocolate Ruby. The presentation was held in the center of Shanghai for two days. I needed to develop a unique form that would emphasize the unusual, new, bright, unforgettable taste of Ruby chocolate, and create a recipe where the main flavor element was this pink chocolate. The idea was to create…
RUBY Chocolate, Shanghai 2017
Last week the presentation of a new, fourth type of chocolate, Ruby, took place in Shanghai. Barry Callebaut, one of the biggest chocolate producers in the world, invited four pastry chefs from all over the world to present their new product. I was honoured to be one of the first who could try the new chocolate, work with it, to…
Cheesecake with goat cheese and cranberries for Dulcypas N. 451
Cheesecake with goat cheese and cranberries for Dulcypas N. 451, pastry magazine from Spain. I had wanted to make this dessert for a long time. It wasn’t easy to cope with these chocolate rings. The secret is simple: the decor has to be thin, then the rings won’t break and will perfectly fit together, and of course patience. Ingredients: sponge…
Geometrical kinetic tarts
These tarts were made for the new issue of SoGood Magazine. This work is the result of collaboration with JosΓ© Margulis, an artist from Miami, USA who works with Geometric abstractionism and Kinetic art. He creates different 3D sculptures, visual compositions of colorful plastic sheets. JosΓ© works with curved shapes, volumetric geometries, transparencies, intense colors filtered through light and plays…
Cherry Cake
I decided to use new ingredients and get inspired by other arts for the new issue of SoGood Magazine. My vision for these projects was to cooperate with different artists, jump beyond the usual self and make my sweet creations even more visually appealing. Itβs a pleasure to share with you the fruits of my new frame of mind. I…
SoGood Pastry Magazine #18
So Good # 18 – Just released! No.1 HAUTE PATISSERIE magazine in the world! Exactly one year ago there was a very significant event in my life, the event that changed me, gave me new opportunities, acquaintances, opened up a whole world of possibilities. It was a publication in one of the most popular patisserie magazines. Today I hasten to…
3x3x3 spheres from the series Geometric desserts
A new mould 3*3*3 spheres from the series Geometric desserts and the raspberry cake inside. You can order the silicone mould at www.dinarakasko.com/shop/ The shape looks very cool, and you want to bite off one of the balls. π Suitable for glazing and covering with chocolate spray, but I’d advise you to dip the cake in the glaze, as shown…
Class in HECTOR J. BRAVO Culinary Arts Academy, Kiev, Ukraine
Some photos from my class in HECTOR J. BRAVO Culinary Arts Academy, April 28-30, Kiev, Ukraine. 28-30 ΠΠΏΡΠ΅Π»Ρ Π² ΠΠΈΠ΅Π² ΡΠΎΡΡΠΎΡΠ»ΡΡ ΠΌΠΎΠΉ ΠΌΠ°ΡΡΠ΅Ρ-ΠΊΠ»Π°ΡΡ Ρ Π½ΠΎΠ²ΠΎΠΉ ΠΏΡΠΎΠ³ΡΠ°ΠΌΠΌΠΎΠΉ. ΠΠ°ΠΌΠ΅ΡΠ°ΡΠ΅Π»ΡΠ½Π°Ρ Π³ΡΡΠΏΠΏΠ° ΠΈΠ· 15ΡΠΈ ΡΠ΅Π»ΠΎΠ²Π΅ΠΊ ΡΠ°Π±ΠΎΡΠ°Π»Π° ΠΎΡΠ΅Π½Ρ Π΄ΡΡΠΆΠ½ΠΎ. ΠΠΎ ΠΌΠ½Π΅ Π½Π° ΠΌΠΊ ΠΏΡΠΈΡ
ΠΎΠ΄ΡΡ Π°Π±ΡΠΎΠ»ΡΡΠ½ΠΎ ΡΠ°Π·Π½ΡΠ΅ Π»ΡΠ΄ΠΈ, Ρ ΡΠ°Π·Π½ΡΠΌ ΡΡΠΎΠ²Π½Π΅ΠΌ ΠΏΠΎΠ΄Π³ΠΎΡΠΎΠ²ΠΊΠΈ. ΠΠ°ΠΆΠ΅ Π΅ΡΠ»ΠΈ Ρ Π²Π°Ρ ΡΠΎΠ²ΡΠ΅ΠΌ Π½Π΅Ρ ΠΎΠΏΡΡΠ° ΡΠ°Π±ΠΎΡΡ Ρ ΠΌΡΡΡΠΎΠ²ΡΠΌΠΈ ΡΠΎΡΡΠ°ΠΌΠΈ, Ρ ΡΠ°ΡΡΠΊΠ°Π·ΡΠ²Π°Ρ, ΠΏΠΎΠΊΠ°Π·ΡΠ²Π°Ρ…
Class in Hangar78 culinary school, Padua, Italy
Some photos from my class in Hangar78, Padua, Italy. ΠΠΎΠ»ΡΡΠΎΠΉ ΡΠ΅ΡΡΡΡ Π΄Π»Ρ ΠΌΠ΅Π½Ρ Π±ΡΠ»ΠΎ ΠΏΠΎΠ»ΡΡΠΈΡΡ ΠΏΡΠΈΠ³Π»Π°ΡΠ΅Π½ΠΈΠ΅ Π½Π° ΠΏΡΠΎΠ²Π΅Π΄Π΅Π½ΠΈΠ΅ ΠΌΠ°ΡΡΠ΅Ρ-ΠΊΠ»Π°ΡΡΠ° Π² ΠΡΠ°Π»ΠΈΠΈ Π² ΡΠΊΠΎΠ»Π΅ Hangar78 Π½Π° ΡΠ΅ΡΡΠΈΡΠΎΡΠΈΠΈ Π·Π°Π²ΠΎΠ΄Π° Silikomart. ΠΡΡΡ ΠΏΠ»Π°Π½ΠΈΡΠΎΠ²Π°Π»ΡΡ Π΄Π΅ΠΌΠΎΠ½ΡΡΡΠ°ΡΠΈΠΎΠ½Π½ΡΠΉ, Π½ΠΎ Ρ ΠΊΠ°ΠΊ Π²ΡΠ΅Π³Π΄Π° ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²ΠΈΠ»Π° ΠΎΡΠ΅Π½Ρ ΠΎΠ±ΡΠΈΡΠ½ΡΡ ΠΏΡΠΎΠ³ΡΠ°ΠΌΠΌΡ (9 ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ Π·Π° 2 Π΄Π½Ρ) ΠΈ ΠΊΡΡΡ ΠΏΠΎΠ»ΡΡΠΈΠ»ΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΈΠΌ. ΠΠΎΠΆΠ°Π»ΡΠΉ, ΡΡΠΎ ΠΎΠ΄Π½Π° ΠΈΠ· ΡΠ°ΠΌΡΡ
ΠΊΡΠ°ΡΠΈΠ²ΡΡ
ΠΈ ΡΠ΄ΠΎΠ±Π½ΡΡ
ΡΡΡΠ΄ΠΈΠΉ, Π² ΠΊΠΎΡΠΎΡΡΡ
ΠΌΠ½Π΅…
Class in Kiev International Culinary Academy, Ukraine
Some photos from my class in Kiev International Culinary Academy, Ukraine ΠΠ»Ρ ΠΌΠ΅Π½Ρ ΡΡΠΎΡ ΠΊΡΡΡ Π±ΡΠ» ΠΎΡΠΎΠ±Π΅Π½Π½ΡΠΌ. ΠΠΌΠ΅Π½Π½ΠΎ Ρ ΡΡΠΎΠΉ ΡΠΊΠΎΠ»Ρ Π½Π°ΡΠ°Π»ΠΎΡΡ ΠΌΠΎΠ΅ ΡΠ²Π»Π΅ΡΠ΅Π½ΠΈΠ΅ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΠΌ Π΄Π΅Π»ΠΎΠΌ ΠΈ Ρ Π±Π΅Π·Π³ΡΠ°Π½ΠΈΡΠ½ΠΎ Π±Π»Π°Π³ΠΎΠ΄Π°ΡΠ½Π° Π΄ΠΈΡΠ΅ΠΊΡΠΎΡΡ Π’Π°ΡΡΡΠ½Π΅ ΠΠ΅ΡΠ±ΠΈΡΠΊΠΎΠΉ Π·Π° ΡΠΎ, ΡΡΠΎ ΠΎΠ½Π° ΡΠ°Π·Π²ΠΈΠ²Π°Π΅Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠ΅ Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠ΅ Π² Π£ΠΊΡΠ°ΠΈΠ½Π΅. ΠΡΠΊΠ²Π°Π»ΡΠ½ΠΎ Π½Π΅Π΄Π°Π²Π½ΠΎ Ρ Π±ΡΠ»Π° Π²ΡΠ΅Π³ΠΎ Π»ΠΈΡΡ ΡΡΡΠ΄Π΅Π½ΡΠΎΠΌ Π½Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
ΠΊΡΡΡΠ°Ρ
ΠΈ Π’Π°Π½Ρ ΠΏΠΎΡΠΎΠ²Π΅ΡΠΎΠ²Π°Π»Π° ΠΌΠ½Π΅ Π½Π°ΠΏΠΈΡΠ°ΡΡ Π² ΡΠ΅Π΄Π°ΠΊΡΠΈΡ ΠΈΡΠΏΠ°Π½ΡΠΊΠΎΠ³ΠΎ…
Class in Coup de Coeur pastry studio, Minsk, Belarus
Some photos from my class in Coup de Coeur pastry studio, Minsk, Belarus Π Π΄Π΅ΠΊΠ°Π±ΡΠ΅ ΡΠΎΡΡΠΎΡΠ»ΡΡ ΠΌΠΎΠΉ ΠΊΠ»Π°ΡΡ Π² ΠΠΈΠ½ΡΠΊΠ΅ Π² ΡΡΡΠ΄ΠΈΠΈ Coup de Couer. ΠΠ°ΠΌΠ΅ΡΠ°ΡΠ΅Π»ΡΠ½Π°Ρ Π΄Π΅Π²ΠΈΡΡΡ ΠΊΠΎΠΌΠΏΠ°Π½ΠΈΡ, Π²ΡΠ΅ΠΌΡ ΠΏΡΠΎΠ»Π΅ΡΠ΅Π»ΠΎ Π»Π΅Π³ΠΊΠΎ ΠΈ Π΄Π΅ΡΠ΅ΡΡΡ ΠΏΠΎΠ»ΡΡΠΈΠ»ΠΈΡΡ ΠΎΡΠ»ΠΈΡΠ½ΡΠΌΠΈ. Π§Π°ΡΡΠΎ ΠΌΠΎΠΆΠ½ΠΎ Π·Π°ΠΌΠ΅ΡΠΈΡΡ, ΡΡΠΎ ΠΏΠΎΡΠ»Π΅ ΠΌΠΊ Π½Π° ΠΏΡΠ΅Π·Π΅Π½ΡΠ°ΡΠΈΠΈ ΠΈΠ·Π΄Π΅Π»ΠΈΡ ΠΌΠΎΠ³ΡΡ ΠΈΠΌΠ΅ΡΡ Π½Π΅ΡΠΎΠ²Π½ΡΠΉ ΠΊΡΠ°ΠΉ ΠΈΠ»ΠΈ ΠΏΠΎΠΊΡΡΡΠΈΠ΅, Π³Π΄Π΅-ΡΠΎ ΠΌΠΎΠ³ΡΡ Π³ΡΠ»ΡΡΡ ΡΠ»ΠΎΠΈ ΠΈ ΡΠ΄. Π’Π°ΠΊ ΠΊΠ°ΠΊ ΠΊΡΡΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΈΠ΅,…
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