Dinara Kasko builds cakes. Absolutely stunning cakes.
They’re modern, bold, and structural, with decadent shapes and surprising flavors. They’re also designed using algorithm and mathematical principles.
Kasko, 28, trained for years as an designer and designer in Ukraine and enjoyed her aircraft but wanted to try something new. Instead of designing the next great skyline, she attended pastry school with a focus on patisserie( suppose tarts and sweets as opposed to bread or candies ). Kasko mixed her skills as an architect with her new medium — carbohydrate — 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 designing principles, along with specialty software, Kasko invents her own one-of-a kind pans.
“Generally speaking, this educational background has influenced my savour 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 published layer by layer with a 3D printer.
Kasko then considers the look and feeling of the mold to choose what flavors and consistencies fit best. While any flavor of sponge will do, Kasko challenges herself to construct her flavors as unique as her designs.
“As for the basic recipes that go with my moulds, I am trying to stimulate 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 amaze 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 reverberates.
Kasko had to carefully piece the rings together to ensure they could support the cheesecake without transgressing.
2. That’s not concrete, it’s cake! Kasko contrasted a hard-looking, geometric exterior with soft sponge cake.
3. Kasko worked with parametric decorator Andrej Pavlov to create this almost rock-like mold utilizing the mathematical principle of a Voronoi diagram.
For those of you who aren’t math majors, according to some helpful lecture slips 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, utilizing the triangulation principleto make an edible construction with a lime-basil flavor.
6. This cherry-red cake came to life after Kasko played around with placing objects in a confined space.
She started with simple fields, then switched some to cherries for a more natural look.
The inside is chocolate sponge cake with a crispy layer, cherry-red confit, and chocolate mousse.
Kasko’s work is a beautiful reminder that STEM careers and capabilities aren’t limited to the classroom, laboratory, or agency.
When Kasko didn’t find her niche, she quite literally created her own. By making STEM class, tools, and software more accessible in schools, community centers, and libraries, we flower the seeds of invention and ingenuity in the next generation.
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And there’s nothing sweeter than that.