Architectural Baking: Chef Dinara Kasko’s Amazing Cakes

A trained architect, Dinara Kasko uses computer-modeling programs and a 3D printer to create sculptural molds for beautiful—and delicious—cakes and pastries

Ukrainian pastry chef Dinara Kasko trained at the Kharkov State Technical University school of architecture. Like all architects, she learned about geometry and composition. Unlike most, however, she decided to use this knowledge not to make buildings but to create incredible-looking cakes and pastries.

After studying architecture and working as an architect-designer and 3D visualizer, Dinara Kasko realized she preferred baking. She now uses her knowledge of geometry and mathematics to create incredible cakes and pastries. Photograph and banner image: Dinara Kasko

Today, Kasko not only bakes artful creations but also sells molds, produced on 3D-modeling software. For those who need more guidance, she also runs baking masterclasses. And she recently transformed the works of artist José Margulis into edible editions. Here, she discusses how she got started, and why it’s not as hard as you think to make Instagram-worthy treats…

These “Kinetic” tarts were made in collaboration with José Margulis, an artist from Miami who works with geometric abstractionism and kinetic art. Inside the tart? Streusel, almond sponge cake, confit blackberry and blueberry, mousse with blackberry, and mascarpone. Photograph: Dinara Kasko

My first baking experiences were with my mother. My mother used to bake cakes for the holidays, and I loved helping her with them—the honey cake is my family’s traditional cake. When I got my own kitchen, the first cake recipe I used was an almond cake with some kind of cream. I made that cake for my friend’s birthday.

Dinara Kasko’s “Cluster” mold was created using a Voronoi diagram, which is typically used in mathematics. The chocolate sponge cake layers chocolate mousse, confit raspberry, confit blackcurrant, and shortcrust dough, and is covered with a chocolate spray. Photograph: Dinara Kasko

I am a big fan of sweet things. I love eating sweets, and I love making them. First, I practiced baking at home after work. Then, some time later, I realized that baking was far more interesting to me. Time goes by so fast when I’m in the kitchen—thinking about cakes, molds, and recipes. When I’m feeling a bit down, I go to the kitchen and can forget about it all.

Using the “Chocolate Block” mold, this Valrhona chocolate cake has a crunchy layer topped with sponge cake, crémeux, and two types of chocolate mousse. Photograph: Dinara Kasko

I like surprising people and motivating them to try something new. But a cake should not just look beautiful, it should taste delicious. I would even say that taste is much more important than appearance. I work a lot on their taste, and I’m happy to tell you that I like the taste of all my cakes.

The “3x3x3” mold creates a geometric dessert—hard to believe it contains pistachio sponge cake, raspberry mousse, raspberry cream, and confit raspberry. Photograph: Dinara Kasko

Of course, tastes differ. That’s why at my masterclasses, I try combining different kinds of cakes, so people can choose at least one recipe that best suits their taste.

This impressive cheesecake with goat cheese and cranberries was created for the Spanish magazine Dulcypas N. 451. Kasko says the key is patience. Photograph: Dinara Kasko

People ask me about inspiration quite often. And I never have a clear answer. Inspiration can come from anywhere—an object on the street, nature, architecture, an image of something, a country, different shapes…

You can buy a mold with its recipe and make the identical cake. Or you can use your own recipe. It’s easy and exciting!