Bold New Mathematical Cake Designs by Dinara Kasko (9 pics)




Tart #4. Streusel, almond sponge cake, cherry confit, yogurt mousse.   Since we last checked in

Tart #4. Streusel, almond sponge cake, cherry confit, yogurt mousse.

Since we last checked in with Dinara Kasko , the Ukrainian pastry chef has continued to innovate at a dizzying pace, further incorporating her use of mathematical algorithms and 3D printing into her baking process. Many of the cake designs begin as a collaboration with mathematicians or sculptors who help develop the patterns she then utilizes to print special molds. The final desserts are interpretations of cakes, tarts, and other fully edible desserts that might look more at home inside an art gallery than on a dinner table.

Kasko now sells a variety of silicone molds on her website so you can try your hand at many of the desserts seen here. You can follow more of her baking experiments on Instagram .

A post shared by Dinara Kasko (@dinarakasko) on Aug 25, 2017 at 6:15am PDT

Collaboration with parametric designer Andrej Pavlov.

Collaboration with parametric designer Andrej Pavlov.

Composition: streusel, almond cream, confit strawberry - red currant, mousse with white chocolate.

Composition: streusel, almond cream, confit strawberry – red currant, mousse with white chocolate.

Composition: crunchy layer, sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kum

Composition: crunchy layer, sponge cake with dry apricot, cremeux dulcey-apricot, confit apricot-kumquat, mousse dulcey-apricot.

Bold New Mathematical Cake Designs by Dinara Kasko

Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit

Composition: light sponge cake with candied grapefruit, mousse-meringue with grapefruit, grapefruit slices in syrup and mousse with white chocolate.

A post shared by Dinara Kasko (@dinarakasko) on Dec 11, 2016 at 11:16pm PST

“Ball, Cube, Triangle.” Inside: mousse with caramelized white chocolate, blueberry confit, blackcurrant confit, chocolate sponge cake with red currant, berry glaze. For decoration: isomalt and chocolate.

“Voronoi cells with berries.”

Bold New Mathematical Cake Designs by Dinara Kasko




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