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Dinara Kasko

PRACTICAL ONLINE COURSE BY DINARA KASKO

ARCHITECTURAL
MOUSSE CAKES

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.
AUGUST 25
Course start
7 WEEKS
Course duration
7 LESSONS
with tutor's support

REGISTER FOR A FREE 4-DAY WEBINAR WITH DINARA KASKO

and learn how to make the Tessellation cake!
3-х ДНЕВНЫЙ ВЕБИНАР
Starts on August 16th at 14:00 London Time
After registration you will receive an email within 15 minutes.
Don't forget to check your Spam folder.
No credit card required for registration.
The program, schedule and trial lessons may be changed at the tutor's discretion.
REGISTER FOR A FREE 4-DAY WEBINAR WITH DINARA KASKO
and learn how to make the Tessellation cake!
3-х ДНЕВНЫЙ ВЕБИНАР
Starts on August 16th at 14:00 London Time
The program, schedule and trial lessons may be changed at the tutor's discretion.
After registration you will receive an email within 15 minutes.
Don't forget to check your Spam folder.
No credit card required for registration.
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
LESSONS 4 - 7
  • Caramel
  • Cream Cheese Layer
  • GLUTEN FREE Chocolate Sponge cake
  • Crunchy layer with pecan
  • Apple compote with apple liquor and vanilla
  • Vanilla mousse
  • Velour
CAKE TEXTURES:
LEARN 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 TO:
CAKE TEXTURES:
  • Berry confit
  • Dacquoise sponge
  • Mousse
  • Velour coating
ТЕКСТУРЫ:
НАУЧИТЕСЬ:
  • 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
CAKE TEXTURES:
LEARN 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
CAKE 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 TO:
  • Praline
  • GLUTEN FREE Sponge Daquoise
  • GLUTEN FREE Crunchy layer
  • Passion Fruit Cremeux
  • Passion Fruit and Orange Confit
  • Passion Fruit and Mango Mousse
  • Neutral Glaze
CAKE 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 TO:
  • Shortchrust dough
  • Macadamia Praline
  • Crunchy layer with Praline and Caramelized Macadamia
  • Caramelized Chocolate Namelaka
  • White Chocolate Mousse with vanilla
  • Chocolate Velour
CAKE 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 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
Professional KICA tutor's support and feedback
Video-tutorials
Check the Lists of tools and ingredients by following the links
WHERE TO BUY DINARA KASKO'S CREATIVE MOLDS?
For each cake of this course you will need an original mold.

As far as Basic and Professional course packages 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 THE TUTOR.
CERTIFICATE
You receive a certificate of successful completion of the course in English

TRAINING PACKAGE WITH ACADEMY INSTRUCTORS SUPPORT

FULL COURSE PROGRAM

7 online video classes

7 Detailed PDF recipes. Each contains artistic pictures demonstrating the finished pastry and its cut

ACCESS TO COURSE MATERIALS FOR 12 MONTHS

Watch online video classes and use course materials on any device at a convenient time for 12 months

INSTRUCTOR SUPPORT

The KICA pastry instructor gives feedback to each of your tasks and answers all your questions

CERTIFICATE

You receive a certificate of successful completion of the course in English

To get a certificate, you have to submit all course tasks by the last day of the course, all tasks have to be approved by the instructor. The course duration is 7 weeks

MOLDS TO BE PURCHASED SEPARATELY
By purchasing educational programs, you agree to the terms of use

REGISTER FOR A FREE 4-DAY WEBINAR WITH DINARA KASKO

and learn how to make the Tessellation cake!
3-х ДНЕВНЫЙ ВЕБИНАР
Starts on August 16th at 14:00 London Time
After registration you will receive an email within 15 minutes.
Don't forget to check your Spam folder.
No credit card required for registration.