When looking at a case of pastries in a bakery it’s usually possible to intuit what something might taste like because of its familiar shape or color. Such is not the case with these radically unusual cake designs by Ukrainian pastry chef Dinara Kasko whose experimental techniques result in delicious eye candy unlike anything else.
These complex, geometric desserts are made by Ukrainian patisserie chef Dinara Kasko, who draws on her background in architecture in her cooking. Her background as an architect, designer and 3D visualiser has contributed to her unconventional approach to desserts. The 27-year-old Kasko combined her passions for design and baking into a lucrative and visually stunning hobby. Kasko began her baking career as a self-taught baker, but she later joined to courses and workshops of many seasoned professional pastry chefs.
She uses construction techniques such as the Voronoi diagram, biomimicry, and triangulation, which is a partitioning of a geometric object into tetrahedrons. “In my case I’m trying to connect architecture, design and patisserie,” Kasko explaines. “A beautiful cake as well as a beautiful building needs preliminary design. It’s necessary to work with the form, volume, composition, proportion, color and texture correctly.”
The cakes aren’t heavily sculpted with fondant or molding chocolate. Kasko uses the cake molds to bake each cake using simple and traditional baking ingredients. Most of her creations would look just fine sitting on a pedestal inside a contemporary art museum. All of her compositions have a cinematographic vibe and a sharp soul.