Project for the Metropolitan Museum in New York In 2018 I got a proposal from Yotam to work on a project for the Metropolitan Museum in New York that would reflect my ideology of cake creating and my architectural approaches to it and to represent it at the event “Feast of Versailles”. The event organizers gave all the pastry chefs…
SoGood magazine #23
SoGood magazine #23 For the January issue of So Good Magazine, I have created two new 3-tier cakes. A multi-tier cake is not something new, for sure. It’s a composition of multiple mousse cakes made using metal pastry rings and then put together. But in my case, I had to make cakes using silicone moulds, and we had to deal…
Практический мастер-класс 4-6 декабря, Харьков
Торты, тарты и пирожные Очень насыщенный практический курс, подходит для начинающих и практикующих кондитеров. Я подробно расскажу и покажу различные технологии приготовления муссовых тортов, пирожных и тартов. Участники работают в группах и под моим руководством готовят все изделия сами. Это будет очень вкусно и интересно; с новыми, а также уже проверенными популярными рецептами. И конечно же я расскажу как я…
Tarts with berries
Shortcrust dough: 374g Wheat flour 200g Butter 130g Powdered sugar 48g Almond flour 71g Eggs 2g salt Put softened butter with powdered sugar, flour, almond flour and salt. Mix all the ingredients with flat beater. Add eggs at the end. Roll it out with a rolling pin into sheets about 2-3mm thick, and leave it in the fridge for several…
Our pastry school
Masterclasses have been conducted at my studio for a while already. I teach myself and also invite other pastry chefs to teach. Уже не первый раз в моей студии проходят различные мастерклассы. Я провожу их сама, а также приглашаю шефов с их программами. At my classes, we make mousse cakes, small cakes, and tarts. Students from all over the world…
Croquembouche recipe
CROQUEMBOUCHE This is one of my favorite treats for the Christmas Holidays. Soft custard dough with crispy crust, delicate cream, and bright berry filling. You just can’t stop eating these small cakes. I made them for the first time long ago when I was just starting baking, but they are still my favorites. On New Year’s Eve, I suggest you…
Janice Wong creations with our silicone moulds
Janice Wong creations with our silicone moulds Chef Janice Wong’s never-ending passion for culinary art has propelled her forward to test the limits of dessert making. The native Singaporean has learned from some of the world’s best chefs, including US luminaries Thomas Keller and Grant Achatz, virtuoso Spanish chocolatier Oriol Balaguer, and prodigious French pastry chef Pierre Hermé. An undisputed…
Presentation of Ruby chocolate in Moscow
Presentation of Ruby chocolate in Moscow in 2019 Презентация шоколада Руби в Москве Мне выпала честь в очередной раз представить свою композицию Руби на официальной первой презентации четвертого вида шоколада в Москве. Первыми в России раскрыть новые грани гастрономического и визуального удовольствия смогли гости RUBY Night. Дух столичных гурманов захватывало не столько от высоты 327 метров, сколько от неожиданных и…
Ruby chocolate Cologne 2019
Presentation of Ruby chocolate at ISM in Cologne, Germany 2019 Презентация шоколада Руби на выставке ISM в Кельне, Германия 2019 Last winter, I was invited to represent Ruby chocolate at ISM, the grandiose fair dedicated to sweets, in Germany. Hundreds of stands, thousands of visitors, millions of candies, a great variety of sweets, a lot of tastes and colors –…
Napoleon cake
NAPOLEON RECIPE First of all, I would like to say that every housewife has her own best Napoleon Cake recipe. You may like Napoleon Cake when it’s nicely soaked and moist or when it has just been assembled and is still crunchy, you may like it sweet or not sweet. What I am trying to say is that there is…
Antonio Bachour pastry shop in Miami, USA
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.…
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