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This Pastry Chef’s Cakes Are Out Of This World

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[Photo: Instagram/dinarakasko]

If you’ve been watching the Great British Bake Off this month, there’s probably only one thing on your mind: Cake.

But as we’ve mostly had our eyes on traditional-but-messy classics such as Victoria sponge and home made short bread, a new kind of cake has emerged on the internet.

Baker Dinara Kasko was once an architect-designer and 3D visualizer before she got into baking - and we can totally see that influence upon her cooking.

The Ukrainian pastry chef creates masterpieces in a variety of 3D and geometric shapes, topped with icing that’s pretty unbelievable - many of them look like something computer generated rather than edible.

It’s not just about looks, either. Each cake is complex in its layers and flavours - this one is made up of a crunchy layer, sponge cake, cremeux and several mousses.

To truly believe each one is real-life cake, look at a cross-section of one.

Delicious, right? This one is made of “mousse lime-basil with Italian merengue, lime mousse-marshmallow, confit lime-basil, sponge cake, crunchy layer with almond”.

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. . This work with the article began in January. All ideas and forms was made by me in the winter☝🏻️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 cake. . Ещё одна работа из серии “Геометрия” для журнала SoGood. Торт “Lime-basil triangulation”. Внутри: мусс лайм-базилик с итальянской меренгой, лаймовый мусс-маршмеллоу, конфи лайм-базилик, бисквит, хрустящий слой с миндальными хлопьями. . Работу над статьёй я начала ещё в январе, все идеи были нарисованы и смоделированы мною ещё зимой☝🏻️Основная тема моих работ соединение архитектуры и кондитерского искусства, моделирование и печать моделей, работа с силиконом. В данном случае я использую принцип триангуляции для создания трёхмерной поверхности. #red#architecture #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art#pastryart #dinarakasko #chefstalk #pastry #chefsofinstagram #chefs #geometry #minimal#sogoodmagazine #instadessert #foodcreation #foodartchefs #theartofplaiting#beautifulcuisine

A photo posted by Dinara Kasko (@dinarakasko) on Jul 14, 2016 at 3:17am PDT

Mmmmmm.

Kasko told So Good:

“In general, element forming is one of the main factors for me as a designer and a pastry chef,” she said.

“This is a manifestation of me as an artist, making cakes and photographing them as objects of art. Why not? Tasty and beautiful.”

Tasty and beautiful indeed.

Check out her Instagram account here.

What do you think about Kasko’s cakes? Tweet us at @YahooStyleUK.

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