ARCHITECTURAL
MOUSSE CAKES
PRACTICAL ON DEMAND COURSE
450 USD
SPECIAL OFFER
Learn everything about the perfect mousse cakes,
discover all the nuances of working with silicone molds, enjoy the delicious flavor fusions in extraordinary pastries by Dinara Kasko.
discover all the nuances of working with silicone molds, enjoy the delicious flavor fusions in extraordinary pastries by Dinara Kasko.
Click to order
DINARA KASKO ABOUT THIS COURSE
AFTER THIS COURSE
01
You will be able to prepare
7 delicious mousse cakes and use this ready-to-sell collection in your pastry business
7 delicious mousse cakes and use this ready-to-sell collection in your pastry business
You will master 10 different mousses; gluten-free sponges; shortchrust shells for the tartlets; different textures like caramel, praline, confit, compote, cremeux and namelaka
You will learn how to work with different mold designs to obtain a neat and smooth texture of your mousse cakes
You will learn to make a perfect velour and neutral glaze coating for mousse cakes
02
03
04
WHO IS THIS COURSE FOR
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
and to obtain the course certificate
ADVANTAGES OF THE COURSE
At this course you will prepare 7 mousse cakes using Dinara's creative molds.
Dinara will share all the secrets with you how to make a perfect mousse to obtain a perfect mousse cake.
You will get her up-to-date recipes of cakes with lowered quantity of sugar, gluten-free sponges and mousses on egg whites.
Dinara will share all the secrets with you how to make a perfect mousse to obtain a perfect mousse cake.
You will get her up-to-date recipes of cakes with lowered quantity of sugar, gluten-free sponges and mousses on egg whites.
You are going to learn how to organize and assemble mousse cakes in a best way using different mold designs.
You will understand how the mousse should be to fill in different kinds of molds perfectly.
You will understand how the mousse should be to fill in different kinds of molds perfectly.
Master 7 creations from world famous pastry artist - Dinara Kasko
Learn to work with creative molds to obtain a smooth mousse cake surface
Dinara will guide you which equipment to use to perform a quality spraying.
She will share with you her approach and her spraying mixture recipe.
Under Dinara's guidance you will learn to cover mousse cakes with velour, neutral and mirror glazes.
She will share with you her approach and her spraying mixture recipe.
Under Dinara's guidance you will learn to cover mousse cakes with velour, neutral and mirror glazes.
Learn to make a perfect velour coating for mousse cakes
COURSE PROGRAM
The Apple
individual mousse cake
Dinara Kasko combined several simple and tasty textures in this cake: crunchy layer with pecan, chocolate sponge, caramel, apple compote with apple liquor and vanilla cream-cheese mousse.
Being very recognizable and ergonomic, this cake immediately catches the attention on a pastry vitrine.
The mold is self-explanatory; we can easily anticipate the apple taste of this cake. A natural and simple shape with an elegant designer touch.
MOLD: THE APPLE
Being very recognizable and ergonomic, this cake immediately catches the attention on a pastry vitrine.
The mold is self-explanatory; we can easily anticipate the apple taste of this cake. A natural and simple shape with an elegant designer touch.
MOLD: THE APPLE
The 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.
MOLD: THE HEART
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.
MOLD: THE HEART
Mini Cloud
individual cake
This individual cake is tender, simple, delicious and understandable, at that, it is unusual due to its shape.
The Mini Cloud cake is easy to make, so even pastry beginners can start with it.
Step by step, following the guidance of the chef, you will prepare berry confit, Dacquoise sponge flavored with fruit tea and mousse, and then assemble these textures into perfect Mini Cloud cakes.
This cake mold is extremely popular. Huge number of pastry chefs use it.
MOLD: MINI CLOUD
The Mini Cloud cake is easy to make, so even pastry beginners can start with it.
Step by step, following the guidance of the chef, you will prepare berry confit, Dacquoise sponge flavored with fruit tea and mousse, and then assemble these textures into perfect Mini Cloud cakes.
This cake mold is extremely popular. Huge number of pastry chefs use it.
MOLD: MINI CLOUD
The 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.
As most of Dinara Kasko molds, Origami doesn't need any additional décor. The shape itself combined with intense color is already an expressive decoration.
MOLD: THE ORIGAMI
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.
As most of Dinara Kasko molds, Origami doesn't need any additional décor. The shape itself combined with intense color is already an expressive decoration.
MOLD: THE ORIGAMI
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.
MOLD: THE CHOCOLATE BLOCK
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.
MOLD: THE CHOCOLATE BLOCK
The Spheres
individual mousse cake
Spheres Cakes consist of several interesting textures with exotic taste. Dinara Kasko wrapped them into bright neutral glaze cover.
The cake contains airy mango-passion fruit mousse, mango-passion fruit cremeux, mango-passion fruit compote, gluten-free sponge and gluten free crunchy layer.
The Spheres mold is the absolute bestseller for individual cakes.
The unique shape, bright color and exotic mango-passion fruit flavour motivate people to choose to make exactly this Spheres cake.
The Spheres mold will provide you with meaningful sales at your site or pastry shop as it attracts the clients very much.
MOLD: THE SPHERES
The cake contains airy mango-passion fruit mousse, mango-passion fruit cremeux, mango-passion fruit compote, gluten-free sponge and gluten free crunchy layer.
The Spheres mold is the absolute bestseller for individual cakes.
The unique shape, bright color and exotic mango-passion fruit flavour motivate people to choose to make exactly this Spheres cake.
The Spheres mold will provide you with meaningful sales at your site or pastry shop as it attracts the clients very much.
MOLD: THE SPHERES
The Spiral Tart
with macadamia
This tart is elegant and delicious. Dinara made a shortcrust tart shell and filled it with macadamia praline, caramelized macadamia nuts, vanilla namelaka with caramelized chocolate and vanilla mousse.
Melty, crunchy, with very aromatic aftertaste of baked shortcrust, Vanilla and Macadamia. It is a delicate and rich in taste combination.
Spiral on the top catches the eye by its emotional whirlwind.
Using molds will make your tart designs unique and very modern. You will always have a beautifully shaped tart surface with no need in additional décor and efforts.
MOLD: THE SPIRAL
Melty, crunchy, with very aromatic aftertaste of baked shortcrust, Vanilla and Macadamia. It is a delicate and rich in taste combination.
Spiral on the top catches the eye by its emotional whirlwind.
Using molds will make your tart designs unique and very modern. You will always have a beautifully shaped tart surface with no need in additional décor and efforts.
MOLD: THE SPIRAL
the program, schedule and trial lessons may be changed by the tutor's decision
- Caramel
- Cream Cheese Layer
- GLUTEN FREE Chocolate Sponge cake
- Crunchy layer with pecan
- Apple compote with apple liquor and vanilla
- Vanilla mousse
- Velour
TEXTURES:
LEARN HOW TO:
- combine several simple and tasty textures in this cake
- make very airy vanilla mousse to complement the tastes of caramel and apples
- use different sugar types to make cake moderately sweet
- work with molds to get beautiful, neat and perfectly shaped mousse cakes
- assemble and cover the cake with light green and red velour
- make a chocolate stalk
- Grapefruit Mousse
- White Chocolate Mousse
- Grapefruit Confit
- Sponge with candied Grapefruit
- 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
LEARN HOW TO:
TEXTURES:
- Berry confit
- Dacquoise sponge
- Mousse
- Velour coating
TEXTURES:
LEARN HOW TO:
- make bright berry confit
- prepare dacquoise sponge flavored with fruit tea
- work with Mini Cloud mold to get beautiful perfectly shaped individual cake
- fill in the mold and obtain right mousse texture
- assemble and spray the individual 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
- Chocolate Sponge
- Crispy layer
- Сaramel & Сhocolate Cremeux
- chocolate mousse Biskelia
- chocolate mousse Alpaco
- Velour covering
- Red mirror glaze
TEXTURES:
- 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
LEARN HOW TO:
- GLUTEN FREE Sponge Daquoise
- GLUTEN FREE Crunchy layer
- Passion Fruit Cremeux
- Passion Fruit and Orange Confit
- Passion Fruit and Mango Mousse
- Neutral Glaze
TEXTURES:
- make a light and airy mango-passion fruit mousse with exotic taste
- prepare gluten free sponge and gluten free crunchy layer
- make mango-passion fruit cremeux
- prepare bright mango-passion fruit confit
- work with Spheres mold to get beautiful perfectly shaped pastries
- assemble and glaze the ready cakes
LEARN HOW TO:
- Shortchrust dough
- Macadamia Praline
- Crunchy layer with Praline and Caramelized Macadamia
- Caramelized Chocolate Namelaka
- White Chocolate Mousse with vanilla
- Chocolate Velour
TEXTURES:
- make tasty well baked tart shell
- prepare airy vanilla mousse
- fill tart shell with macadamia praline, caramelized macadamia nuts, vanilla namelaka with caramelized chocolate and vanilla mousse
- use the Spiral mold for the tarts
- assemble the tart
LEARN HOW TO:
Modern pastry architect
and mold designer
and mold designer
Welcome to my course on Architectural 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. 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. 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
Meet a chef who will take you to a new level of knowledge and skills in the mousse cakes!
DINARA KASKO ABOUT HERSELF AND HER PASTRY CONCEPT
COURSE MATERIALS
Detailed PDF - recipes that will stay with you forever
Personal account on KICA learning platform
Video-tutorials
Check the lists of tools and ingredients by following the links
1. 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 payment for the course.
2. Refunds are valid for online courses run by KICA Academy instructors from the date of purchase until the last day of the course support by the Academy instructors.
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.
As far as course package does not include the cost of the molds, you may need to buy them separately.
To buy Dinara Kasko's creative molds follow this link.
As far as course package does 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 FROM DINARA KASKO.
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY INSTRUCTORS
TO GET A CERTIFICATE, YOU HAVE TO SEND ALL COURSE TASKS UNTIL LAST COURSE DAY, ALL TASKS HAVE TO BE APPROVED BY INSTRUCTORS
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITHOUT ACADEMY INSTRUCTORS SUPPORT
By purchasing educational programs, you agree to the terms of use
• 7 Detailed PDF-recipes. Each contains artistic pictures demonstrating
the ready pastry and its cross section
• 7 online online masterclasses
• 8 weeks of KICA Pastry instructors support
The course duration is 8 weeks.
the ready pastry and its cross section
• 7 online online masterclasses
• 8 weeks of KICA Pastry instructors support
The course duration is 8 weeks.
• Watch online masterclasses and use course materials on any device
at a convenient time for 12 months
at a convenient time for 12 months
• Our KICA pastry instructors give feedback on each of your tasks
and answers your questions during the 8 weeks after the purchase date
and answers your questions during the 8 weeks after the purchase date
• You receive a certificate of successful completion of the course in English
To get a certificate, you have to submit all course tasks within 8 weeks
after the purchase date, all tasks have to be approved by the instructor.
To get a certificate, you have to submit all course tasks within 8 weeks
after the purchase date, all tasks have to be approved by the instructor.
• Original audio: English
• Subtitles: English
• Subtitles: English
• 7 online masterclasses
• 7 Detailed PDF recipes.
Each contains artistic pictures
demonstrating the finished pastry
and its cross section
• 8 weeks of KICA Pastry
instructors support
The course duration is 8 weeks.
• 7 Detailed PDF recipes.
Each contains artistic pictures
demonstrating the finished pastry
and its cross section
• 8 weeks of KICA Pastry
instructors support
The course duration is 8 weeks.
• Watch online masterclasses
and use course materials on
any device at a convenient time
for 12 months
and use course materials on
any device at a convenient time
for 12 months
• Our KICA pastry instructors give
feedback on each of your tasks
and answers your questions
during the 8 weeks after
the purchase date
feedback on each of your tasks
and answers your questions
during the 8 weeks after
the purchase date
• You receive a certificate
of successful completion
of the course in English
To get a certificate, you have
to submit all course tasks
within 8 weeks after the
purchase date, all tasks have
to be approved by the instructor.
of successful completion
of the course in English
To get a certificate, you have
to submit all course tasks
within 8 weeks after the
purchase date, all tasks have
to be approved by the instructor.
• Original audio: English
• Subtitles: English
• Subtitles: English
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.
STUDENTS REVIEWS ON DINARA KASKO COURSE:
FREQUENTLY ASKED QUESTIONS
Find a list of tools and ingredients on the learning platform right now.
Complete the mini-registration to get a free 7 days access.
To register
Complete the mini-registration to get a free 7 days access.
To register
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 8 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 have access to the online masterclasses and other course materials for 12 month, the countdown starts on the first day of the course.
All materials will be stored in your personal account on the KICA learning platform.
All materials will be stored in your personal account on the KICA learning platform.
You can buy molds on official cite of Dinara Kasko:
www.dinarakasko.com/shop/
Also you can buy molds on Amason:
dinarakasko.com/amazon
www.dinarakasko.com/shop/
Also you can buy molds on Amason:
dinarakasko.com/amazon
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
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
Original audio: English
Subtitles: English
Subtitles: English
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For all questions, please contact:
info@kica-online.com
info@kica-online.com
UKRAINE
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
BC PROTASOV
2/1 N. GRINCHENKO ST. KYIV
