Dinara Kasko makes cakes. Absolutely stunning cakes.
They’re modern, bold, and structural, with decadent shapes and surprising flavors. They’re also designed using algorithms and mathematical principles.
Kasko, 28, trained for years as an architect and designer in Ukraine and enjoyed her craft but wanted to try something new. Instead of designing the next great skyline, she attended pastry school with a focus on patisserie (think pastries and sweets as opposed to bread or candies). Kasko combined her skills as an architect with her new medium — sugar — and didn’t look back.
But with her architectural chops, Kasko doesn’t stick to traditional bundt or tube pans. Instead, she designs and prints her own molds with a 3D printer.
Using her background in math and design principles, along with specialty software, Kasko invents her own one-of-a kind pans.
“Generally speaking, this educational background has influenced my taste and style,” Kasko says in an interview via e-mail. “Besides, it has taught me the right proportions, how to design and create beautiful objects of the right proportion.”
New desserts start on the computer, where molds are designed and perfected with specialty software.
Then the molds are printed layer by layer with a 3D printer.
Kasko then considers the look and feel of the mold to decide what flavors and consistencies fit best. While any flavor of sponge will do, Kasko challenges herself to make her flavors as unique as her designs.
“As for the basic recipes that go with my moulds, I am trying to make them off-the-beaten track with nice textures,” she writes. “Also, the form and what is inside of the cake should be well-combined. If it’s the ‘Block’ mould, then the cake is dense inside. If it is ‘Cloud,’ then it has a very smooth texture and so on.”
In addition to her background in architecture, Kasko is inspired by contemporary art.
She’s traveling to an exhibition on Dutch art in the coming weeks where she’ll participate as a speaker and connect with other artists, though few will be working in chocolate and butter.
With desserts that dazzle the eye and the tastebuds, Kasko’s food pushes the limits of art and physics. Here are a few of her amazing sweets.
1. This eye-popping dessert is a cheesecake with goat cheese and cranberries housed in thin chocolate rings.
Kasko had to carefully piece the rings together to ensure they could support the cheesecake without breaking.
2. That’s not concrete, it’s cake! Kasko contrasted a hard-looking, geometric exterior with soft sponge cake.
3. Kasko worked with parametric designer Andrej Pavlov to create this almost rock-like mold using the mathematical principle of a Voronoi diagram.
For those of you who aren’t math majors, according to some helpful lecture slides from that’s the “subdivision of the plane where the faces correspond to the regions where one site is closest.” Note: Most Voronoi diagrams aren’t stuffed with chocolate mousse.
4. Inspired by the work of Matt Shlian, this dessert is actually 81 individual, unique cakes designed with an algorithm to form a single composition.
And yes, that’s delicious ruby chocolate.
5. Kasko leaned heavily on her architecture background for this nearly topographic piece, using the triangulation principle to make an edible construction with a lime-basil flavor.
6. This cherry cake came to life after Kasko played around with placing objects in a confined space.
She started with simple spheres, then switched some to cherries for a more natural look.
The inside is chocolate sponge cake with a crispy layer, cherry confit, and chocolate mousse.
Kasko’s work is a beautiful reminder that STEM careers and capabilities aren’t limited to the classroom, laboratory, or office.
When Kasko didn’t find her niche, she quite literally created her own. By making STEM classes, tools, and software more accessible in schools, community centers, and libraries, we plant the seeds of innovation and ingenuity in the next generation.
English⬇️ Мой первый пряничный домик “Tod’s” специально для конкурса “Печенье объединяет” от @maria.leonova где я в роли судьи! Делаем пряничный домик, чем оригинальнее, тем интереснее. Для примера я выбрала один из моих любимых архитектурных объектов, построенный в 2004г в Токио – бутик итальянского дома моды Tod’s. Выпекала обычное пряничное тесто. Затем сточила края теркой и залила щели растопленным крашеным изомальтом. Отличная возможность просто сделать пряничный домик для себя и семьи на праздники ☺️ Вы можете сделать любой домик – стандартный или нет, по желанию. Судьи проекта: Cinzia Bolognezi @cuordicarciofo, Anna Rastorgueva @anna.rastorgueva ❗️Все подробности по участию, призам и правилам у @maria.leonova ❗️ Вопросы по заданию пишем в комментариях у @maria.leonova под анонсом. . It’s my first gingerbread house “Tod’s” for the first international cookies competition – COOKIES UNITE. For the competition my inspiration was an amazing Tod’s building, located in Tokyo, that is wrapped in a skin of criss-crossed concrete braces and glass that mimics the trees lining the street. I’ll be a mentor in the next stage: Gingerbread house! You have to do some creative and nice gingerbread house. The more creative, the better. ❗️All rules, tasks, information about prizes you can find at @maria.leonova❗️ Mentors in other categories: Cinzia Bolognezi @cuordicarciofo Anna Rastorgueva @anna.rastorgueva #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #geometry #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #callebaut #photoart#cookies_unite_dinara#gingerbreadhouse#tods#tokyo#architectura
And there’s nothing sweeter than that.
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