Ukrainian patisserie chef Dinara Kasko has drawn on her background in architecture in her cooking. Kasko's complex, geometric desserts all have distinct architectural characteristics, which she achieves by using silicone moulds modelled with Autodesk's 3DS Max software. Combining this technique with precise piping, she achieves clean lines and smooth surfaces. The effect is a little like a glorious combination of 3D printing and traditional baking.
Kasko's background as an architect, designer and 3D visualiser contributed to her unconventional approach to desserts. She explains: “From the moment I got into patisserie I decided to try and add something new to it. I realised that the appearance is as important as taste. I use ideas and inspiration from modern architecture, art, nature and any other objects that surround us. The process began by making a few simple desserts using simple geometrical figures. These cakes were developed to have a more aesthetic focus. We can get very interesting objects and surfaces. Now I'm looking for new forms, tastes and I'm still studying patisserie.”
Kasko's creations include “Cake Bubbles,” a dessert with layers of guava, mango, meringue and sponge, cocooned in a white chocolate bubble shell set in a silicone mould; and “Geometric Desserts,” a chocolate sponge cake filled with mousse and passionfruit jelly, with a surface that looks like concrete. For valentine's day this year, meanwhile, she created the self-explanatory “Heart” cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate. They all sound and look divine and the silicone moulds Kasko designs using the 3DS Max software are mass-produced and sold on her website, where she also shares her recipes.
Like Digital March 1st, 2017, in the afternoon
So cool!