Star cakes composition specially for ukrarchipedia.com

Star cakes composition specially for ukrarchipedia.com Encyclopedia of Ukrainian Architecture – is a multimedia online project that demonstrates the panorama of Ukrainian architecture with the help of various media tools. As a pastry chef and architect my task was to prepare an architectural treat, so this is how my project “Perfect cities” was born. Since the project is about architecture,…
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Project for the Metropolitan Museum in New York

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…
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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…
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croquembouche
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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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…
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Cherry cake
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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…
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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…
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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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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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