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Print the recipes from the book in A4 format for ease of reference
E-BOOK CONTENTS
Coffee INDIVIDUAL cake
525
Learn how to make:
○ Joconde sponge
○ Vanilla and coffee mousse
○ Coffee crème brûlée
○ Crunchy layer with caramelized coffee beans
○ Mixture for velour coating
○ Joconde sponge
○ Vanilla and coffee mousse
○ Coffee crème brûlée
○ Crunchy layer with caramelized coffee beans
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
CHERRY INDIVIDUAL cake
525
Learn how to make:
○ Сhocolate sponge
○ Сhocolate mousse
○ Сherry compote
○ Сrunchy chocolate layer
○ Сherry and chocolate crémeux
○ Neutral glaze coating mixture
○ Сhocolate sponge
○ Сhocolate mousse
○ Сherry compote
○ Сrunchy chocolate layer
○ Сherry and chocolate crémeux
○ Neutral glaze coating mixture
⭐ 5.0
by Dinara Kasko
Mosaic cake
525
Learn how to make:
○ Sponge with lime zest
○ Lemon mousse
○ Mint crémeux
○ Strawberry compote
○ Velour mixture
○ Mirror glaze
○ Sponge with lime zest
○ Lemon mousse
○ Mint crémeux
○ Strawberry compote
○ Velour mixture
○ Mirror glaze
⭐ 5.0
by Dinara Kasko
Pearl cake
643
Learn how to make:
○ Moelleux sponge
○ Peach mousse
○ Vanilla crémeux
○ Peach compote
○ Crunchy layer
○ Moelleux sponge
○ Peach mousse
○ Vanilla crémeux
○ Peach compote
○ Crunchy layer
⭐ 5.0
by Dinara Kasko
peanut tart
643
Learn how to make:
○ Chocolate shortbread
○ Peanut paste mousse
○ Flour-free sponge
○ Peanut gianduja
○ Caramel
○ Chocolate decoration
○ Mixture for velour coating
○ Chocolate shortbread
○ Peanut paste mousse
○ Flour-free sponge
○ Peanut gianduja
○ Caramel
○ Chocolate decoration
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
Saint Honore Cake
525
Learn how to make:
○ Puff pastry
○ Vanilla mousse
○ Choux filled with strawberry confit
○ Strawberry caramel
○ Chocolate decoration
○ Mixture for velour coating
○ Puff pastry
○ Vanilla mousse
○ Choux filled with strawberry confit
○ Strawberry caramel
○ Chocolate decoration
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
APPLE INDIVIDUAL cake
643
Learn how to make:
○ Caramel
○ Cream cheese layer
○ Chocolate sponge cake
○ Crunchy layer with pecan
○ Apple compote with apple liquor and vanilla
○ Cream cheese mousse
○ Velour mixture
○ Caramel
○ Cream cheese layer
○ Chocolate sponge cake
○ Crunchy layer with pecan
○ Apple compote with apple liquor and vanilla
○ Cream cheese mousse
○ Velour mixture
⭐ 5.0
by Dinara Kasko
CHOCOLATE BLOCK Cake
319
Learn how to make:
○ Red mirror glaze
○ Crunchy layer
○ Chocolate sponge cake
○ Dark chocolate crémeux
○ Dark chocolate mousse
○ Milk chocolate mousse
○ Mixture for velour coating
○ Red mirror glaze
○ Crunchy layer
○ Chocolate sponge cake
○ Dark chocolate crémeux
○ Dark chocolate mousse
○ Milk chocolate mousse
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
HEART CAKE
462
Learn how to make:
○ Grapefruit mousse
○ Grapefruit confit
○ Japanese sponge cake with candied grapefruit
○ White chocolate mousse
○ Mixture for velour coating
○ Grapefruit mousse
○ Grapefruit confit
○ Japanese sponge cake with candied grapefruit
○ White chocolate mousse
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
ORIGAMI CAKE
497
Learn how to make:
○ Hazelnut crunchy layer
○ Hazelnut sponge cake
○ Crunchy layer with hazelnut praline
○ Caramel
○ Milk chocolate mousse with praline
○ Mixture for velour coating
○ Hazelnut crunchy layer
○ Hazelnut sponge cake
○ Crunchy layer with hazelnut praline
○ Caramel
○ Milk chocolate mousse with praline
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
THE Spheres INDIVIDUAL cake
643
Learn how to make:
○ Gluten-free Dacquoise sponge
○ Crunchy layer
○ Mango and passion fruit crémeux
○ Passion fruit and orange confit
○ Passion fruit and mango mousse
○ Neutral glaze coating mixture
○ Gluten-free Dacquoise sponge
○ Crunchy layer
○ Mango and passion fruit crémeux
○ Passion fruit and orange confit
○ Passion fruit and mango mousse
○ Neutral glaze coating mixture
⭐ 5.0
by Dinara Kasko
Spiral Tart
643
Learn how to make:
○ Shortchrust dough
○ Macadamia praline
○ Crunchy layer with Praline and caramelized macadamia
○ Caramelized chocolate namelaka
○ White chocolate mousse with vanilla
○ Mixture for velour coating
○ Shortchrust dough
○ Macadamia praline
○ Crunchy layer with Praline and caramelized macadamia
○ Caramelized chocolate namelaka
○ White chocolate mousse with vanilla
○ Mixture for velour coating
⭐ 5.0
by Dinara Kasko
Modern pastry architect
and mold designer
and mold designer
"Enjoy my Pastry Collection recipe book!
The aim of my molds is to provide you with a ready-to-use, high quality design, which is easy to implement for anyone, whether you are an amateur or a professional pastry chef. The mold shape itself will provide you with a complete and precise base to make an elegant and dynamic cake.
I am a self-proclaimed pastry mold designer and I feel this my unique talent and passion."
The aim of my molds is to provide you with a ready-to-use, high quality design, which is easy to implement for anyone, whether you are an amateur or a professional pastry chef. The mold shape itself will provide you with a complete and precise base to make an elegant and dynamic cake.
I am a self-proclaimed pastry mold designer and I feel this my unique talent and passion."
RECIPES AUTHOR
DINARA KASKO
STUDENT REVIEWS OF DINARA'S RECIPES
Where to buy Dinara Kasko's creative molds?
For each cake from this recipe e-book you will need an original mold.
To buy Dinara Kasko's creative molds follow this link
To buy Dinara Kasko's creative molds follow this link
What if I don't have Dinara's creative molds?
In case you don't have Dinara's molds, you have no opportunity to buy them or your molds delivery takes up a lot of time, you can make these recipe e-book pastries in basic silicon molds and inox rings.
We will provide you with the recipe adaptations to fit your simple molds.
We will provide you with the recipe adaptations to fit your simple molds.
Apple cake — cyllinder mold d = 6 cm, h = 6 cm
Heart cake, Tesselation, Chocolate Block,
Origami, — round mold d = 16 cm, h = 6 cm
Spheres cakes — Silikomart SF 104 Cube mold
Macadamia Tart — round mold d = 15 cm, h = 4 - 6 cm
Heart cake, Tesselation, Chocolate Block,
Origami, — round mold d = 16 cm, h = 6 cm
Spheres cakes — Silikomart SF 104 Cube mold
Macadamia Tart — round mold d = 15 cm, h = 4 - 6 cm
d = diameter, h = hight
FREQUENTLY ASKED QUESTIONS
The recipe e-book will be sent to your email within 15 minutes
after purchase. Please don't forget to check your spam folder.
after purchase. Please don't forget to check your spam folder.
You can contact our technical support in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 096 002 3898
via Whatsapp, Telegram, Viber on
+38 096 002 3898
To buy Dinara Kasko's creative molds follow this link
The recipe e-book will be sent to
your email within 15 minutes
after purchase. Please don't forget
to check your spam folder.
your email within 15 minutes
after purchase. Please don't forget
to check your spam folder.
You can contact our technical support
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 096 002 3898
in the event of any technical issues
via Whatsapp, Telegram, Viber on
+38 096 002 3898
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