CREATIVE CAKES
BY DINARA KASKO
PRACTICAL ON DEMAND COURSE
139 USD
SPECIAL OFFER
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
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.
No credit card required for registration.
DINARA KASKO ABOUT THIS COURSE
COURSE PROGRAM
Coffee
individual mousse cake
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.
MOLD: COFFEE BEAN MINI CAKE
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.
MOLD: COFFEE BEAN MINI CAKE
Cherry
individual mousse cake
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.
MOLD: MINI CHERRY
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.
MOLD: MINI CHERRY
Mosaic
mousse cake
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.
MOLD: MOSAIC
Inside the cake, the chef combined a tall lemon sponge cake with a refreshing mint crémeux, a rich strawberry confit and a lemon mousse.
MOLD: MOSAIC
Pearl
mousse cake
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.
MOLD: PEARLS CAKE
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.
MOLD: PEARLS CAKE
Lemon
individual mousse cake
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.
MOLD: LEMON
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.
MOLD: LEMON
Peanut
tart
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.
MOLD: PRISM
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.
MOLD: PRISM
Saint Honore
cake
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 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
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."
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."
COURSE AUTHOR —
DINARA KASKO
AFTER THIS COURSE
01
You will be able to prepare
7 creative mousse cakes and use this ready-to-sell collection in your pastry business
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
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 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.
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.
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.
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.
No credit card required for registration.
COURSE MATERIALS
7 detailed PDF recipes to keep forever
Personal account on the KICA learning platform
KICA instructor support and feedback
7 comprehensive online masterclasses
Check the lists of tools and ingredients
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.
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.
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.
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 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
The course duration is 8 weeks.
the ready pastry and its cross section
• 7 online online masterclasses
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 3 months after the purchase date
and answers your questions during the 3 months 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
The course duration is 8 weeks.
• 7 Detailed PDF recipes.
Each contains artistic pictures
demonstrating the finished pastry
and its cross section
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 3 months after
the purchase date
feedback on each of your tasks
and answers your questions
during the 3 months 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.
STUDENT REVIEWS OF
DINARA KASKO'S PASTRIES
DINARA KASKO'S PASTRIES
FREQUENTLY ASKED QUESTIONS
Check the lists of tools and ingredients by following the links.
You can access the course materials immediately after payment using the email address
that you specified when paying.
that you specified when paying.
1. Support is provided for queries relating to the course made within 3 months
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.
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
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
You can access the course materials
immediately after payment using
the email address that you specified
when paying.
immediately after payment using
the email address that you specified
when paying.
1. Support is provided for queries
relating to the course made within
3 months 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.
relating to the course made within
3 months 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.
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
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
Original Audio: English
Subtitles: English
Subtitles: English