BEST MOUSSE CAKES BY DINARA KASKO
PRACTICAL ONLINE COURSE
COURSE START DATE: MAY 25
Learn how to make 5 stunning mousse cakes by Dinara Kasko: Chocolate Block, Heart, Origami, Pearl and Mosaic
Click to order
GET A 7-DAY FREE TRIAL
Register and learn from Chef Dinara Kasko how to make a Chocolate Joconde sponge!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
COURSE PROGRAM
Chocolate Block
chocolate mousse cake
This cake is very rich in chocolate and its block shape emphasizes the saturation and density of its chocolate textures.
The mold for Chocolate Block cake is very special, it was 1st Dinara Kasko commercial hand-made mold. It rose very high in demand all over the world in a short period of time.
This Block shape broke the usual cake concept by its strictness, geometry, laconicism and aggression.
The mold for Chocolate Block cake is very special, it was 1st Dinara Kasko commercial hand-made mold. It rose very high in demand all over the world in a short period of time.
This Block shape broke the usual cake concept by its strictness, geometry, laconicism and aggression.
Heart
grapefruit mousse cake
The idea of this cake is to show how contradictory the Heart can be. It is reflected in the taste of this cake where Dinara Kasko combined flavors opposite to each other – the bitterness of grapefruit and the sweetness of marshmallow.
The shape is contradictory too, from outside it looks sharp and hard, but inside the heart is soft, airy and melting.
The Heart cake is very expressive, the shape is the decoration of the pastry. Its artistic value lies in its minimalism.
The shape is contradictory too, from outside it looks sharp and hard, but inside the heart is soft, airy and melting.
The Heart cake is very expressive, the shape is the decoration of the pastry. Its artistic value lies in its minimalism.
Origami
hazelnut mousse cake
In this cake Dinara Kasko has combined contrasting textures: crunchy layer with hazelnut, hazelnut sponge, hazelnut praline layer, caramel and praline mousse with milk chocolate. This cake is moderately sweet with well-balanced taste.
The mold for this cake – Origami is the best seller, highly admired by many pastry shops and pastry chefs as well as home bakers and amateurs. This mold is highly demanded for Birthday occasions as this cake can easily be cut into portions.
The mold for this cake – Origami is the best seller, highly admired by many pastry shops and pastry chefs as well as home bakers and amateurs. This mold is highly demanded for Birthday occasions as this cake can easily be cut into portions.
Pearl
peach mousse cake
The shape of this cake is very dynamic - it is beautiful to look at. The pearls come in different sizes, creating a pleasant rhythm and attracting the eye. The Pearls cake mold is very popular all over the world.
The main flavor in this cake is peach. The chef will show you how to prepare a peach mousse and peach compote, and complement them with a vanilla crémeux, a tall sponge and a crunchy layer.
The main flavor in this cake is peach. The chef will show you how to prepare a peach mousse and peach compote, and complement them with a vanilla crémeux, a tall sponge and a crunchy layer.
Mosaic
lemon mousse cake
The surface of this cake looks like a multi-colored mosaic that has been elegantly arranged into a stone flower. The contrast between the matte base and the tricolored glossy décor gives the cake a special character.
Inside the cake, the chef combined a tall lemon sponge cake with a refreshing mint crémeux, a rich strawberry confit and a lemon mousse.
Inside the cake, the chef combined a tall lemon sponge cake with a refreshing mint crémeux, a rich strawberry confit and a lemon mousse.
the program and schedule may be changed by the tutor's decision
- Chocolate Sponge
- Crispy layer
- Сaramel & Сhocolate Cremeux
- chocolate mousse Biskelia
- chocolate mousse Alpaco
- Velour covering
- Red mirror glaze
TEXTURES:
LEARN HOW TO:
- make airy Biskelia and Alpaco chocolate mousses
- prepare delicious chocolate sponge
- make the crunchy layer that is not so visible but it makes the overall taste of the cake expressive
- prepare cremeux that will make the taste tender and saturated with chocolate
- assamble the cake in the Chocolate Block mold
- cover the cake with dramatic contrast of covering textures – matte black and glossy red
- Grapefruit Mousse
- White Chocolate Mousse
- Grapefruit Confit
- Sponge with candied Grapefruit
TEXTURES:
LEARN HOW TO:
- make 2 mousses with different textures: one with whipped cream and another one with whipped egg whites
- prepare fresh and expressive grapefruit confit
- work with Heart mold to get beautiful and smooth shaped mousse cake
- fill in the mold and obtain right mousse texture
- assemble and spray the cake
- Praline
- Hazelnut Crunchy Layer
- Hazelnut sponge
- Crunchy Layer with Praline
- Сaramel and praline mousse with milk chocolate
- Velour
TEXTURES:
LEARN HOW TO:
- make hazelnut sponge
- prepare rich and airy mousse with milk chocolate
- work with Origami mold to get beautiful perfectly shaped cake
- fill in the mold and obtain right mousse texture
- assemble and spray the cake
- Moelleux sponge
- Peach mousse
- Vanilla crémeux
- Peach compote
- Crunchy layer
TEXTURES:
LEARN HOW TO:
- make a tall Moelleux sponge
- prepare a delicate and airy peach mousse
- make a tender vanilla crémeux
- prepare a bright peach compote
- make a crunchy layer
- fill in the mold and obtain the right mousse texture
- assemble and spray the cake
- Lemon sponge
- Lemon mousse
- Mint crémeux
- Strawberry confit
TEXTURES:
LEARN HOW TO:
- make a tender lemon sponge
- prepare a lemon mousse
- make a rich and bright strawberry confit
- prepare a refreshing mint crémeux
- fill in the mold and obtain the right mousse texture
- assemble and spray the individual cake
GET A 7-DAY FREE TRIAL
Register and learn from Chef Dinara Kasko how to make a Chocolate Joconde sponge!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder.
No credit card required for registration.
No credit card required for registration.
Modern pastry architect
and mold designer
and mold designer
Welcome to my course on Best Mousse Cakes!
" The concept of my molds is to provide a ready high quality design solution, which is easy to implement for anyone from amateur to professional pastry chef. A mold shape itself is already a finished laconic decoration of the cake full of elegance and dynamic.
I position myself as a pastry mold designer and I feel in this my uniqueness and devotion."
" The concept of my molds is to provide a ready high quality design solution, which is easy to implement for anyone from amateur to professional pastry chef. A mold shape itself is already a finished laconic decoration of the cake full of elegance and dynamic.
I position myself as a pastry mold designer and I feel in this my uniqueness and devotion."
COURSE AUTHOR
DINARA KASKO
LEARNING OUTCOMES
02
You will master different sponge: chocolate, grapefruit, hazelnut, moelleux, lemon
03
You will learn how to work with different mold designs to obtain a neat and smooth texture of your mousse cakes
04
You will learn to make a perfect velour and neutral glaze coating for mousse cakes
You will be able to prepare
5 delicious mousse cakes and use this ready-to-sell collection in your pastry business
5 delicious mousse cakes and use this ready-to-sell collection in your pastry business
01
You are a beginner
in mousse cakes and you want to learn the solid fundamentals
You need foolproof recipes and techniques, guidance and support from a professional instructor
You are a confident
in mousse cakes but want to learn new recipes and techniques
You want to learn new flavor fusions and techniques to improve your skills and widen your pastry assortments
You are interested in
personality and pastry concept
of pastry artist – DINARA KASKO
You want to learn how Dinara creates her cakes, to try the original pastries and to obtain the course certificate
WHO IS THIS COURSE FOR
COURSE MATERIALS
Detailed PDF recipes that will stay with you forever
Personal account on KICA learning platform
Online masterclasses
Check the lists of tools and ingredients by following the links
If the quality of the teaching materials or the format of the course do not meet your expectations, you can request a refund for the course payment.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of instruction support on the course.
UNIQUE MONEY BACK GUARANTEE
100% refund if the course materials do not meet your expectations
Where to buy Dinara Kasko's creative molds?
For each cake of this course you will need an original mold.
Сourse package with instructors support do not include the cost of the molds, you may need to buy them separately.
To buy Dinara Kasko's creative molds follow this link.
Сourse package with instructors support do not include the cost of the molds, you may need to buy them separately.
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 this course pastries in basic silicon molds and inox rings.
A task completed in the basic silicon mold or inox ring will be equal to a task completed in Dinara's creative mold.
We will provide each recipe with the calculation of ingredients for basic molds.
A task completed in the basic silicon mold or inox ring will be equal to a task completed in Dinara's creative mold.
We will provide each recipe with the calculation of ingredients for basic 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
GET A CERTIFICATE
PROVE YOUR QUALIFICATIONS:
GET A CERTIFICATE OF A SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
GET A CERTIFICATE OF A SUCCESSFUL COURSE COMPLETION
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY THE TUTOR
You receive a certificate of successful completion of the course in English
STUDENT REVIEWS OF
DINARA KASKO'S PASTRIES
DINARA KASKO'S PASTRIES
TRAINING PACKAGE WITH ACADEMY INSTRUCTOR SUPPORT
By purchasing our educational programs, you agree to our terms of use
• 5 online online masterclasses
• 5 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cross section
• 5 recipe adaptations to fit your simple molds
• 6 weeks of KICA Pastry instructor's support
Course duration is 6 weeks.
• 5 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cross section
• 5 recipe adaptations to fit your simple molds
• 6 weeks of KICA Pastry instructor's support
Course duration is 6 weeks.
• Watch the online masterclasses and use course materials on any device
at any time for 12 months
at any time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks
and answers your questions during 6 weeks
and answers your questions during 6 weeks
• You will receive a certificate of successful course completion in English
To obtain your certificate, you need to submit all course tasks
within 6 weeks of the course purchase date.
All tasks need to be approved by the instructor.
To obtain your certificate, you need to submit all course tasks
within 6 weeks of the course purchase date.
All tasks need to be approved by the instructor.
• Audio: English
• Subtitles: English
• Subtitles: English
• 5 online online masterclasses
• 5 detailed PDF recipes - each
recipe contains artistic pictures
demonstrating the finished pastry
and its cross section
• 5 recipe adaptations to fit
your simple molds
• 6 weeks of KICA Pastry
instructor's support
Course duration is 6 weeks.
• 5 detailed PDF recipes - each
recipe contains artistic pictures
demonstrating the finished pastry
and its cross section
• 5 recipe adaptations to fit
your simple molds
• 6 weeks of KICA Pastry
instructor's support
Course duration is 6 weeks.
• Watch the online masterclasses and
use course materials on any device
at any time for 12 months
use course materials on any device
at any time for 12 months
• Our KICA pastry instructors
give feedback on each of your
tasks and answers your questions
during 6 weeks
give feedback on each of your
tasks and answers your questions
during 6 weeks
• You will receive a certificate
of successful course completion
in English
To obtain your certificate, you
need to submit all course tasks
within 6 weeks of the course
purchase date. All tasks need to
be approved by the instructor.
of successful course completion
in English
To obtain your certificate, you
need to submit all course tasks
within 6 weeks of the course
purchase date. All tasks need to
be approved by the instructor.
• Audio: English
• Subtitles: English
• Subtitles: English
COURSE START: 25.05.2023
UNIQUE MONEY BACK GUARANTEE
A Unique money back guarantee is an extended guarantee that is valid upon request from the participant from the moment of purchasing the course until the last day of the course support by the Academy instructors.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
A Unique Guarantee applies to cases where the quality of the training materials and / or the format of the training does not meet the expectations of the participant and / or does not suit the participant.
FREQUENTLY ASKED QUESTIONS
Check out the list of tools and ingredients by following the link:
List of tools and ingredients
List of tools and ingredients
You can access the course materials immediately after payment using the email address
that you specified when paying.
that you specified when paying.
1. Support is provided for queries relating to the course made within 6 weeks
of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments
under the course lessons.
3. Homework is only checked if you provide high-quality pictures of the product,
where all the textures can be seen. Photos of the whole product and the cross section
are required. The product must not be frozen.
of the course purchase date.
2. Questions should be asked in the designated forums, i.e. in the сomments
under the course lessons.
3. Homework is only checked if you provide high-quality pictures of the product,
where all the textures can be seen. Photos of the whole product and the cross section
are required. The product must not be frozen.
You will have access to the masterclasses and other course materials for 12 months
starting from the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
starting from the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All course participants have access to the learning platform where they can post their work,
ask the instructor any questions, and exchange their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European
business hours within two business days.
You can contact our technical support team in the event of any technical issues.
Contact us: info@kica-online.com
ask the instructor any questions, and exchange their thoughts and experiences with other students.
KICA's professional pastry instructors will answer all your questions during European
business hours within two business days.
You can contact our technical support team in the event of any technical issues.
Contact us: info@kica-online.com
Audio: English
Subtitles: English
Subtitles: English
You can access the course materials
immediately after payment using
the email address that you specified
when paying.
immediately after payment using
the email address that you specified
when paying.
1. Support is provided for
queries relating to the course
made within 6 weeks of the
course purchase date.
2. Questions should be asked
in the designated forums, i.e.
in the сomments under the
course lessons.
3. Homework is only checked
if you provide high-quality
pictures of the product, where
all the textures can be seen.
Photos of the whole product
and the cross section are required.
The product must not be frozen.
queries relating to the course
made within 6 weeks of the
course purchase date.
2. Questions should be asked
in the designated forums, i.e.
in the сomments under the
course lessons.
3. Homework is only checked
if you provide high-quality
pictures of the product, where
all the textures can be seen.
Photos of the whole product
and the cross section are required.
The product must not be frozen.
You will have access to the
masterclasses and other course
materials for 12 months starting
from the first day of the course.
All materials will be stored in your
personal account on the KICA
learning platform.
masterclasses and other course
materials for 12 months starting
from the first day of the course.
All materials will be stored in your
personal account on the KICA
learning platform.
All course participants have access
to the learning platform where
they can post their work, ask the
instructor any questions, and
exchange their thoughts and
experiences with other students.
KICA's professional instructors will
answer all your questions during
European business hours
within two business days.
You can contact our technical
support team in the event of any
technical issues. Contact us:
info@kica-online.com
to the learning platform where
they can post their work, ask the
instructor any questions, and
exchange their thoughts and
experiences with other students.
KICA's professional instructors will
answer all your questions during
European business hours
within two business days.
You can contact our technical
support team in the event of any
technical issues. Contact us:
info@kica-online.com
Audio: English
Subtitles: English
Subtitles: English
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