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…
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dinara-kasko-hector-bravo
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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…
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dinara-kasko-hangar78
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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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dinara-kasko-culinary-academy
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Class in Kiev International Culinary Academy, Ukraine

Some photos from my class in Kiev International Culinary Academy, Ukraine Для меня этот курс был особенным. Именно с этой школы началось мое увлечение кондитерским делом и я безгранично благодарна директору Татьяне Вербицкой за то, что она развивает кондитерское направление в Украине. Буквально недавно я была всего лишь студентом на кондитерских курсах и Таня посоветовала мне написать в редакцию испанского…
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dinara-kasko-minsk
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Class in Coup de Coeur pastry studio, Minsk, Belarus

Some photos from my class in Coup de Coeur pastry studio, Minsk, Belarus В декабре состоялся мой класс в Минске в студии Coup de Couer. Замечательная девичья компания, время пролетело легко и десерты получились отличными. Часто можно заметить, что после мк на презентации изделия могут иметь неровный край или покрытие, где-то могут гулять слои и тд. Так как курсы практические,…
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dinara kasko sweet obsession
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Class in Sweet Obsession culinary school, Bangkok

Some photos from my class in Sweet Obsession, Bangkok, Thailand Bangkok class turned out to be both exciting and challenging experience. High temperature and excruciating humidity covered my fresh-out-of-mold cakes with snowflakes within 10-15 seconds. It was nearly impossible to airbrush the cake after about a minute. Uncontrollable heat thawed every piece during the first final presentation, so I dramatically…
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Heart cake
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The Heart

My new cake Heart ❤️ in this wonderful day! Happy Valentine’s Day😘 The mould is already available at my website. Also there will be smaller hearts for individual cakes soon. I fell in love with this shape. Sharp edges, sophisticated style, all that I like. Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and…
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Bubbles Cloud
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The Bubbles with exotic fruit / SilikoMart Cloud

A year ago I made a few cakes with my silicone moulds for the article in Spanish SoGood pastry magazine. This cake was among them. You can imagine my surprise when they decided to put it on the cover! Also I showed it to Italian company SilikoMart and they wanted to put this mould into mass production. They called the…
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Sirha Lyon 2017
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Sirha, Lyon France 2017

Just came back from Sirha 2017 it was the biggest culinary event from 21st to 25th January 2017 in Lyon, France. The world event for hospitality, catering, food service and gastronomy. The exhibition was devoted to food and everything connected with it. More than 3000 exhibitors and 200 000 visitors from all over the world! There were all the most…
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Bonbons
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Bonbons with passion fruit confit and caramel

I made these different chocolate bonbons for the New Year’s holidays. Banana-passionfruit ganache, passion fruit confit and nuts in caramel; Ganache raspberry, red bell pepper; Ganache kalamansi; Ganache with yoghurt and balsamic; Ganache-guava champagne, guava confit; Salted caramel, caramelized pecan-shortbread dough; all pralines with Valrhona and Cacao Barry chocolate. The music: DJ HABETT – CHROME GAZ WALK. Here is the…
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The composition Ball, cube and triangle
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The composition Ball, Cube and Triangle

In the composition I tried to combine the three basic geometric shapes: square, circle and triangle. The dessert itself is hidden in the glazed sphere. Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration isomalt and chocolate. Berry ball is inside the isomalt cube. The decor is chocolate triangles.…
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Dessert ball
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Dessert the Ball

Dessert the Ball with meringue, strawberries confit, roasted rhubarb, yoghurt foam with cream, raspberry jelly with kappa, crispy chocolate, sponge cake, sphere with liquid strawberry, strawberry, chocolate sphere. It’s very simple and complex at the same time. This dessert combined a lot of modern culinary techniques, molecular gastronomy. Dessert is served in the sphere of white chocolate. Fill it with…
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Christmas cake
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Christmas Cake

Inside: gingerbread, spiced biscuit, caramel mousse with cinnamon, cremeux apricot-orange, compote orange-dried apricot and honey, spices and Cointreau. Together with my little Veronica we wish you Happy Holidays! The idea of design with biscuit crumbs was taken from the course with chef Nicolas Boussen👍🏻 PS: I give my daughter sweetness very rare, it’s a real event for her 😃 (Track:…
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Cake Chocolate Block
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Cake “Chocolate Block”

Cake “Chocolate block” for SoGood magazine #sogoodmagazine www.sogoodmagazine.com Very tasty, beautiful textures, amazing Valrhona chocolate… One of my favorite cakes! Inside: crunchy layer, sponge cake, cremeux, mousse Alpaco, mousse Biskelia. The recipe you can find in the article. The cake is made using my new silicone mold. By the way, you can buy it by the link above, in the…
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Cake The pyramid with coconut
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The pyramid with coconut

Sponge cake coconut, lime cremeux , crunchy layer with coconut, coconut mousse, compote coconut-mango-pineapple, lime creme brulee. Фотография, как и само изделие, играет для меня важнейшую роль. Я делаю не только пирожное, мне важно сделать красивый кадр. Это как картина, в которой должна быть гармония, пропорции, подача, стиль. Для меня, как для дизайнера, это своего рода объект искусства. Зачастую я…
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Cake Lime-basil triangulation
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Lime-basil Triangulation

One more creation for SoGood magazine. Cake “Lime-basil triangulation”. Mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond. The idea was to use geometrical shapes, connect the patisserie and the architecture, and make unique creations for SoGood. The work consisted from 3D modeling, 3D printing and casting silicon. I used triangulation principle for this…
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Cake Strawberry-Coconut
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Cake “Strawberry-coconut”

Coconut dacquoise, crunchy layer with strawberries, strawberry jelly, whipped coconut jelly with lemon and limoncello, coconut mousse, mirror glaze. Торт “Клубника-кокос” 🍓Кокосовый дакуаз, хрустящий слой с клубникой, клубничное желе, взбитое кокосовое желе с лимоном и лимончелло, кокосовый мусс, зеркальная глазурь.
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The Bubbles with exotic fruit
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The Bubbles with exotic fruit

Cake “The Bubbles with exotic fruit”. You can find more my cakes with recipes in SoGood magazine #16. In my creations for SoGood I used such geometric constructing principles as triangulation, the Voronoi diagram and biomimicry. Biomimicry is using the models, systems, and elements of nature, macro elements in general. It can be anything, fragmentation of expanding shells in spiral,…
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So Good Magazine 16
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SoGood Pastry Magazine

Today I received the release of SoGood Magazine. I couldn’t believe that I would be in So Good among world-class professionals, and I still can’t believe that my cake is on the cover! It’s unbelievable and this is a great event for me. Don’t miss this amazing magazine with lots of recipes and photos from the best professionals, and me…
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