If you are in Miami and would like to try a delicious and beautiful mousse cake (which is not a widespread thing in the USA), you should visit the bakery by Antonio Bachour. We were lucky enough to meet him in person there. Chef treated us with his favorite desserts, gave us a tour of the bakery, showed the kitchen,…
Torus Passion Fruit Cake
Torus passion fruit cake specially for So Good magazine. Like this shape💫 Inside: passion fruit/mango mousse, passion fruit cremeux, passion fruit confit, sponge cake and crunchy layer; with @valrhona passion fruit chocolate. This and other new silicone moulds will be available for sale very soon! Please subscribe to our newsletter. Форма Тор, внутри торт со вкусом маракуйи специально для журнала…
Origami Cake
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 😉 15 kinds of berries, caramel and vanilla pastry cream 🍒 Very tasty tarts 😋 – with caramelized pecan nuts, caramel, caramel mascarpone cream and whipped cream – with caramel, nuts, pastry cream and raspberry – shortcrust dough and my mother’s recipe pie with apricot and almond inside Когда много ягод, не возможно не делать тарты😊 это…
Land Rover 70th Anniversary cake!
This cake was created specially for Land Rover’s 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. It’s not just chocolate décor on it; each slice of this chocolate shows every year of Land Rover’s 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. It’s 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 “The Day after Tomorrow”. 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 甜蜜时光
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 – 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 José 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. José 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. It’s 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. 😊 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 Апреля в Киев состоялся мой мастер-класс с новой программой. Замечательная группа из 15ти человек работала очень дружно. Ко мне на мк приходят абсолютно разные люди, с разным уровнем подготовки. Даже если у вас совсем нет опыта работы с муссовыми тортами, я рассказываю, показываю…
Class in Hangar78 culinary school, Padua, Italy
Some photos from my class in Hangar78, Padua, Italy. Большой честью для меня было получить приглашение на проведение мастер-класса в Италии в школе Hangar78 на территории завода Silikomart. Курс планировался демонстрационный, но я как всегда приготовила очень обширную программу (9 изделий за 2 дня) и курс получился практическим. Пожалуй, это одна из самых красивых и удобных студий, в которых мне…
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