By Raven Fon
Some of these geometric-shaped desserts are too beautiful to eat!
Want to hear a joke? Okay, what do you get when you cross an architectural designer with a baker?
Give up? The answer is, Dinara Kasko. (Yeah, it’s not a great joke- I think it’s the delivery.)
Anyways, Dinara Kasko is a Ukranian pastry chef who masters combining baked desserts with geometric shapes and architectural designs. Kasko likes to approach her desserts like they are buildings. This helps her to create the most unique edible structures ever. She tells So Good Magazine, “I have many unrealized ideas and a great desire to experiment. I don’t want to imitate others; I want to create something new.”
I think she nailed it.
Raspberry mousse, cremeux, confit and sponge cake. Cover with red glaze
Cake “The pyramid with coconut “. Inside: sponge cake coconut, lime cremeux , crunchy layer with coconut, coconut mousse, compote coconut-mango-pineapple, lime creme brulee.
Cake “Lime-basil triangulation”. Mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond.
Cake “The Bubbles with exotic fruit”. Inside: Confit guava, Confit mango, Lady finger sponge cakes, Crunchy layer, White chocolate mouse with meringue and lemon, Neutral glaze.
The composition of the “Ball, cube, triangle”
Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, brownie cake with red currant, berry glaze. For decorative isomalt and chocolate.
Very tasty “Lemon pie bar”.
“AntiPavlova” cake: meringue, mousse with mascarpone, shortcrust, mango, strawberry and the rain with raspberry powder.
Cake with chocolate and blackcurrant. Chocolate shortcrust dough, chocolate cremeux with currant, chocolate biscuit, confit currants, creamy mousse