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 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.
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 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 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.
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
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Register and learn from Chef Dinara Kasko how to make a Chocolate Joconde sponge!
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Modern pastry architect 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."
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.
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.
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.
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
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
You receive a certificate of successful completion of the course in English
STUDENT REVIEWS OF DINARA KASKO'S PASTRIES
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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.
• Watch the online masterclasses and 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
• 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.
• Audio: 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.
• Watch the online masterclasses and 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
• 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.
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.
You can access the course materials 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.
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.
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
Audio: English Subtitles: English
Check out the list of tools and ingredients by following the link:
You can access the course materials 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.
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.
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