How does a Ukrainian prepare unique 3D desserts in her kitchen?

The world press has already called 28-year-old Dinara Kasko “The Sensation of the Culinary World.” She embodied the principles of modern architecture in desserts. Dinara first models each cake on a computer, then prints it on a 3D printer, polishes it, casts it in silicone, and only then fills it with edible ingredients. And all this - in a small home kitchen.

How culinary masterpieces are born, and how to eat cakes and not get fat, the confectioner told in an exclusive interview with ForumDaily.

About Dinara Kasko from Kharkov was talked about after her cake called The Bubbles decorated the cover of the most influential culinary magazine Sogood. Desserts from this magazine try to repeat the most fashionable pastry US.

By that time, Dinara had already written three times to the editors of the magazine, while the staff searched for a Ukrainian woman and wrote letters to her. All correspondence on both sides simply fell into the spam folder. But when they finally contacted, the girl was immediately identified 18 pages in the magazine and the cover.

Today, Dinara is scheduled every day by the minute: filming, interviews, master classes. Ukrainka regularly receives job offers from around the world: some promise to open her personal pastry shop, others invite to become a pastry chef at a successful restaurant. But she does not hurry to agree. He says that he is afraid of losing creative freedom.

Photo instagram.com/dinarakasko

“When working for someone, I’m afraid of losing myself,” Dinara Kasko tells ForumDaily. “For now, I’m happy with life in my small home kitchen and daily meetings with my husband, who helps me a lot in my work.”

Do not live a day without sweets

Dinara has had a passion for desserts since childhood. She says that she cannot live a day without sweets. “I have always loved chocolate and experiments,” admits the fragile sweet tooth. – I remember when I was little, I really loved my mother’s “Honey Cake” and “Napoleon”. Although, to be honest, I don’t know how to bake them. Just yesterday we were visiting my parents and, enjoying the taste, I realized that I still need to learn how to cook the classics. I have already planned to release a series of cakes that we all remember from childhood. I’ll just make them in a new interpretation and unusual form, but with a familiar and simple taste.”

Photo instagram.com/dinarakasko

Dinara began her experiments with baking not with simple recipes, but with biscotti and macaroon cookies. “By mixing different ingredients, I began to come up with recipes myself. Then I realized that even if you only have flour, egg and sugar, you can make dozens of different desserts from this minimal set of products. The main thing is imagination!” says the pastry chef.

Construction Engineer in the kitchen

In the years of study at the Kharkov University of Engineering and Construction, Dinara did not dream of the glory of a culinary specialist: it was not very convenient to cook in the kitchen of the hostel. And only when Dinara and her future husband began to live together, she began to cook in her own kitchen. At the same time, she looked at the first cooking courses and became involved: she went to master classes almost every month.

Photo facebook.com/dinara.ua

Dinara has already attended lessons from such world-famous pastry chefs as Martin Diez, Julien Alvarez, and Guillaume Maubillot. “Today, to keep up to date with what world-famous confectioners are doing, you just need to subscribe to their pages on social networks,” Dinara smiles. — I can spend hours looking at photographs of culinary masterpieces. They inspire. I also love watching nature. For some, a flower is just 6 petals, but for me it’s a miracle! I can say the same about a honeycomb or some leaf from a tree. Then I come home and model on the computer a mold for a cake or pastry, which I saw while walking with my daughter in the park. That's how, one fine day, I started composing desserts. For example, a cake called The Bubbles, which became my calling card, was suggested to me by my husband.”

Photo instagram.com/dinarakasko

Husband Oleg took upon himself one of the components of his wife’s success - photography. “Photo plays a very important role,” admits Diana and adds that you can work on a photo almost as long as on the dessert itself.

I can work on one cake on 4 of the day, redo it on 6 once - this is already in the order of things for me.

Even if I find the shape I need, but the taste doesn’t suit me, I will continue to work. How many cakes have gone into the trash bin just because I didn’t like the combination of certain products,” Dinara sighs. “I remember one time I simply left a large cake near the trash can, right along with the stand. A couple of minutes later he was gone.”

Photo instagram.com/dinarakasko

How to eat cakes and not get fat

In order to determine whether the dessert tastes good, Dinara tastes it for 3 days. “I do this in order to feel how it “opens up,” explains the pastry chef. “I’m not getting fat because I work a lot!”

And, of course, in order not to get fat eating cakes, Dinara shares them - she passes the sweets on to her parents, and they, in turn, spoil their daughter with cutlets. Dinara admits that she has neither the time nor the energy to fry meat: “I’m a bad housewife. It's a pity for time to clean and cook soup. Of course I do this, but very rarely. Last year I was practically not at home, and after 40 flights I dreamed of only one thing - to hug my husband and daughter and watch my favorite movie together.”

This is how a masterpiece is born. Photo instagram.com/dinarakasko

Chose the sweet life

Dinara's favorite subjects at school were geometry and chemistry. This is probably why in her work she uses different methods of modeling shapes - such as biomimicry, Voronoi diagram or triangulation. The confectioner also admits that in her “little workshop” (as she calls her home kitchen) you can always find tools from a hardware store: spray guns, various rulers, pyrometers and even sewer pipes that help make an elegant curl out of chocolate.

In addition, she worked for several years in the architectural company, but after the decree of Dinar, she never returned to work. Chose the "sweet life." She says she has no regrets, because her hobby, which has gradually turned into work, gives her the opportunity to travel the world.

“In a new country, the first thing I do is order dessert in a cafe,” Dinara shares her professional weaknesses. “First I look at it for a long time, then I smell it, and only after that I start eating.” I’ve already tried so many things, it seems to me that nothing can surprise me.”

“In a new country, the first thing I do in a cafe is dessert.” Photo instagram.com/dinarakasko

“Although I am ready for different experiments. The main thing is that they are acceptable to me. For example, I will never eat cockroaches or flies in my life. Therefore, you don’t need to expect experiments of this type from me!” But Dinara will soon delight her fans with edible and eye-pleasing experiments. “I myself was shocked when I saw how many subscribers I had on Instagram. Today this is 284 thousand people! - says Dinara. “And I’m happy that they like what I do.” And we came up with a new experiment with a chemist friend: a cake with a filling in the form of a cocktail.”

Sign up for master classes for half a year

Dinara teaches cooking cakes at his master classes. Those who want to learn how to cook geometric cakes, architectural desserts, and glaze and caramel decorations soaring in the air should be recorded six months in advance.

You can also taste her beautiful desserts. The names and descriptions of the filling of the desserts excite the gourmet's imagination: Lime-basiltriangulation, inside which lime and basil mousse with Italian meringue, lime mousse marshmallow, lime and basil confit, sponge cake, crispy layer with almond flakes. Or a dessert from the series “Geometry”, which includes chocolate sponge cake, nut shreusel, mousse with yuzu and Valrhona Caramelia, chocolate ganache, jelly with yuzu, passion fruit and banana. Or “Pyramid” made from coconut sponge cake, lime cream, crispy layer with coconut, coconut mousse, coconut-mango-pineapple compote and lime creme brulee.

“I always warn everyone that I don’t cook to order,” says Dinara. – Although, I admit, many people asked me to bake. But I’m not ready for this yet, because first of all I create desserts for myself.”

But Dinara is ready to share some of her secrets. For example, novice confectioners are advised not to use more than 3 flavors in one dessert. Also, in order to experience the full taste of the cake, it is better to eat it chilled.

Photo instagram.com/dinarakasko

“And finally, I want to say: do not be afraid to experiment, and you will definitely find something unique and unique. The main thing is never give up, work and believe in yourself. "

New “Pistachio-Raspberry” cake: sponge cake with pistachio paste, raspberry coulis, raspberry cream, pistachio mousse, crispy layer with white chocolate. Photo instagram.com/dinarakasko

See also:

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5 from 10 the best pastry bakeries in the world are in the US

Food served: Ukrainians launched a restaurant application in the USA

Ural pensioners will supply sweets for Lipton Corporation

Tajik oligarch daughter's wedding: dress for $ 630 thousand and cake in 10 floors

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