10 Minutes with Dinara Kasko from Dinara Kasko Pastry Art

31st May 2017

Dinara started to bake like most housewives, with some simple cakes and pies, but it quickly turned in to her passion. Her love of patisserie combined with her work as an architect-designer have led her to her successful career.
When did you first start decorating cakes? I first started to bake like most housewives, with some simple cakes and pies, about 3 years ago. But it quickly turned into my passion! When I began posting my works to Instagram, I realised that the appearance was as important as taste, and I therefore decided to try to add something new into it. How did you decide to make it your career? I had never thought about a career as a pastry chef. I had a job, and I liked it, but at some point patisserie became more interesting for me than my work as an architect-designer. My pastry creations and my Instagram page aroused a big interest online and after that I had no choice but to think about it as a career. How would you sum up your style and why? I prefer simple, plain geometric shapes and sharp straight lines. Usually I avoid using too many colours. I like red and black, for contrast and minimalism. I do not want to repeat designs, I always want to create something new. Your cakes are works of art in their own right, where do you get your inspiration? Thank you very much. My ideas are inspired by modern architecture, art, nature and any objects that surround us. I'm interested in different methods and geometric constructing principles. We can get very interesting objects and surfaces. For example, there are many things that we can take from parametric design. What’s your design process and how long does it take you? I have lots of ideas and usually I start with sketches on paper. Most of my work is done using my own silicone moulds, which I model on my computer. Even at this stage I can create the whole scale and proportions, vary the colour and texture, and choose decorations for the finished product. The next step is to print the master model on the 3D printer to cast the silicone mould. The taste is also very important, so I work in parallel with the recipe and appearance of my future creation. Of course, the whole process takes much longer than simply using a ready-made mould. I think in the best case I will need a week to make a new cake. How do you achieve such precise geometric shapes in patisserie? First of all, in contrast to other manufacturers of cake moulds, I make mine with sharp edges. Also, if you want to get the best result, you have to freeze your cake as much as possible, unmould it right after you take it out from the freezer and glaze or velour it immediately. What’s the most memorable cake you’ve ever created? I think it would be the Cloud cake, because the mould became quite popular all over the world! Cloud Cake What top tips would you give to someone who’s trying to develop their own unique style? You have to choose what you like and move in that direction. Also, I think it is very important when you do something and you don't think about any benefit, about money or how to get a quick profit, you just do what you like and try to do it better. I believe that you can do things that you enjoy and you will find your way. What do you think will be the next big trend in cake decorating? I'm not sure I can answer this question! Everyone is trying to make something new and creative. There are many excellent creations today. If you want to be on trend, I think you need to make a cake that’s delicious inside and beautiful outside. What’s next for you? I have many ideas for new cakes. I'm modeling new moulds, trying new recipes and collaborating with artists, as I want to combine pastry with other arts.   To see more of Dinara’s cake designs, go to www.dinarakasko.com or follow her on Instagram @dinarakasko.

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