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This Incredible Geometric Cherry Cake Will Fool You – 

 

Ukrainian pastry chef Dinara Kasko, who is known all over the world for designing absolutely gorgeous desserts that pair sleek geometric shapes with fantastic surface architecture, has created yet another amazing cake that appears as if it is covered in cherries, but the only cherries in the recipe are inside the cake. Kasko created this beautiful cake for SoGood magazine with a unique 3D printed silicon moldavailable on her site.

decided to experiment with various objects placed in a constrained space. At first, the idea was to pour spheres into an invisible box. However, soon after I decided to replace spheres with cherries. I liked this idea alot – the cake was supposed to look exactly like real cherries! I used neutral glaze and isomalt decor for green stems and leaves.

 

Cherry cake for SoGood magazine. The cake looks very realistic. By the way, you can buy the mould at www.dinarakasko.com/shop/ I decided to experiment with various objects placed in a constrained space. At first, the idea was to pour spheres into an invisible box. However, soon after I decided to replace spheres with cherries. I liked this idea alot – the cake was supposed to look exactly like real cherries! I used neutral glaze and isomalt decor for green stems and leaves. Read more about how the new cake was created on my website, the link in the profile. Also in the SoGood magazine there are three of my new recipes and intresting article about combination different arts with pastry. Special thanks to the artist-designer Andrey Pavlov for help with modeling. Inside: chocolate sponge cake, crispy layer, cherry confit with LUXARDO Maraschino, cherry cremeux with Valrhona Manjari, chocolate mousse (gluten-free recipe). . Торт Вишни для @sogoodmag Безумно красивая новая форма в продаже на сайте dinarakasko.com/shop К форме прилагается рецепт вишневого торта. Изначально идея была в том, чтобы поместить объекты в невидимый объем, а затем мы решили использовать модель вишни. О том как создавалась форма можете почитать подробнее на сайте, ссылка в профиле. Также в журнале So Good magazine помимо интервью есть три моих рецепта. Отдельное спасибо за помощь в моделировании художнику-дизайнеру Андрею Павлову. Форма выглядит очень реалистично, для покрытия использована нейтральная глазурь и декор из изомальта. Внутри: шоколадный бисквит, хрустящий слой, фишневое конфи с LUXARDO Maraschino, вишневое кремю с Valrhona Manjari, шоколадный мусс (рецепт без глютена). . . #okmycake #pastryinspiration #chocolatejewels #pastryart #cake #kharkov #харьков #chefsofinstagram #gastroart #art #pastryart #dinarakasko #chefstalk #pastry #chefs #instadessert #foodcreation #foodartchefs #foodporn #beautifulcuisine #glaze #glazing #siliconemould #cherry #sogoodmagazine #baking #dessert

A post shared by Dinara Kasko (@dinarakasko) on

How Kasko created the mold.

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