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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.
Dinara Kasko

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
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

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.
confectioner Dinara Kasko
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.
Master 7 creations from world famous pastry artist - Dinara Kasko
Learn to work with creative molds to obtain a smooth mousse cake surface
mousse cake
mousse dessert
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.
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

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

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 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

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 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 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
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
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. "
DINARA KASKO with dessert
DINARA KASKO

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 poses

DINARA KASKO ABOUT HERSELF AND HER PASTRY CONCEPT

COURSE MATERIALS

EDUCATIONAL 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.

    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.
    ORIGINAL FORMS
    dessert with chachinka
    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
    dessert

    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
    CERTIFICATE
    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
    450 USD

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