Master 7 creative pastries by Dinara Kasko, discover all the nuances of working with original silicone molds and enjoy the delicious flavor fusions in outstanding pastries
Inspired by the appearance of coffee beans, these cakes have been designed to resemble the shape, rich color and velvety texture of the beans themselves.
The coffee flavor is shown off through a variety of textures: a vanilla and coffee mousse, a coffee crème brûlée and a crunchy layer made with caramelized coffee beans. The chocolate sponge in this cake makes the taste of coffee even more expressive.
The first thing that will please you about this cake is its beautiful shape, which resembles a handful of ripe cherries.
In order to give the cake a pronounced flavor, Dinara Kasko combined together two flavors, sour cherry and dark chocolate, and presented them in of five textures: a chocolate sponge, a crunchy chocolate layer, a cherry confit, a cherry and chocolate crémeux, and a chocolate mousse.
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 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.
For these cakes, the chef combined lemon mousse with mint ganache, lemon crémeux, lemon zest sponge cake and shortbread.
Using this cake as an example, Dinara Kasko will show you how to make a handmade mold yourself. The chef will teach you how to make a lemon-shaped mold from silicone, agar-agar or gelatin. By doing this, or using a ready-made factory mold, you will learn how to create cakes in any shape you want.
This tart is classic in its components, but its design is unusual and evokes Dinara Kasko's architectural style.
The chocolate shortbread shell is filled with a chocolate caramel, peanut butter and flour-free sponge.
In order to fill the tart with creamy flavors and make it look spectacular, Dinara applies a peanut butter mousse to the surface of the shortcrust case.
The Saint Honore cake looks grand and delicious at the same time. The combination of red strawberry and white cream looks very expressive and stylish.
The soft waves of cream, rhythmic strawberry pattern and beautifully curved, red flower petals create a sense of movement, making the cake a pleasure for the eye.
The cake cut is really beautiful. Instead of being made up of smooth, even layers, this cake contains a gorgeous layer of choux filled with strawberry coulis, which is set against a background of snow-white vanilla mousse.
MOLD: SAINT HONORE
the program, schedule and trial lessons may be changed by the tutor's decision
Chocolate sponge
Vanilla and coffee mousse
Coffee crème brûlée
Crunchy layer with caramelized coffee beans
TEXTURES:
LEARN HOW TO:
bake a fragrant chocolate sponge
make a very airy vanilla and coffee mousse
prepare a tender coffee crème brûlée
make a crunchy layer with caramelized coffee beans
work with molds to get beautiful, neat and perfectly shaped mousse cakes
assemble and cover the cake with velour
Сhocolate sponge
Сhocolate mousse
Сherry confit
Сrunchy chocolate layer
Сherry and chocolate crémeux
make a chocolate sponge
make a rich chocolate mousse
prepare a bright and expressive cherry confit
make a crunchy chocolate layer
prepare a cherry and chocolate crémeux
work with a mold to get a smooth shaped mousse cake
assemble and spray the cake
LEARN HOW TO:
TEXTURES:
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 mousse 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 zest sponge
Shortbread
Lemon mousse
Mint ganache
Lemon crémeux
TEXTURES:
prepare a tender lemon zest sponge
make a delicious shortbread
prepare an airy lemon mousse
make a ganache with refreshing mint notes
prepare a crémeux that will make the taste tender and saturated with lemon
assemble the cake in the Lemon mold
coat the cake with velour mixture
LEARN HOW TO:
Chocolate shortbread
Peanut butter mousse
Flour free sponge
Chocolate caramel
Peanut butter
TEXTURES:
bake a perfect chocolate shortbread shell
make a light and airy mousse with peanut butter
prepare a flour free sponge
make a delicious chocolate caramel
work with a mousse mold to get a beautiful perfectly shaped tart
assemble and spray the ready tart
LEARN HOW TO:
Puff pastry
Vanilla mousse
Choux filled with strawberry coulis
Strawberry caramel
TEXTURES:
make a tasty well baked puff pastry
prepare an airy vanilla mousse
make a choux pastry filled with strawberry coulis
prepare a delicious strawberry caramel
assemble and decorate the cake
LEARN HOW TO:
Modern pastry architect and mold designer
"Welcome to my practical online course on Creative Cakes!
The aim of my molds is to provide you with a ready-to-use, high quality design, which is easy to implement for anyone, whether you are an amateur or a professional pastry chef. The mold shape itself will provide you with a complete and precise base to make an elegant and dynamic cake.
I am a self-proclaimed pastry mold designer and I feel this my unique talent and passion."
You will be able to prepare 7 creative mousse cakes and use this ready-to-sell collection in your pastry business
You will master 6 different mousses; 4 types of sponges, puff and choux pastry; shortcrust shells for the tarts; different textures like strawberry caramel, confit, compote and crémeux
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
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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 assortment
You are interested in the concept and personality of a 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
With this course you will prepare 7 mousse cakes using Dinara's creative molds.
Dinara will share all the secrets with you on how to make a perfect mousse to obtain a perfect mousse cake.
You will get her up-to-date recipes of creative cakes with delicious flavor fusions and outstanding appearance.
You are going to learn how to organize and assemble mousse cakes in the best way using different mold designs.
You will understand what texture a mousse should have 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 and neutral glaze.
Learn to make a perfect velour coating for mousse cakes
GET A 7-DAY FREE TRIAL
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder. No credit card required for registration.
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 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.
You receive a certificate of successful completion of the course in English
TRAINING PACKAGE WITH 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.
• Watch online masterclasses 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
• 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.
• Original audio: 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.
• Watch online masterclasses 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
• 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.
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 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.
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 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
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 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 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