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PRACTICAL ONLINE COURSE

Best individual cakes by Dinara Kasko

COURSE PROGRAM

Sphere

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Spheres Cakes consist of airy mango-passion fruit mousse, mango-passion fruit cremeux, mango-passion fruit compote, gluten-free sponge and a gluten free crunchy layer.

The Spheres mold is an absolute bestseller for making individual cakes. The unique shape, bright color and exotic mango-passion fruit flavor make people excited to make this Spheres cake.

The Spheres mold is so attractive to clients and will boost the sales at your pastry shop.

MOLD: THE SPHERES

individual mousse cake

Coffee

Inspired by the appearance of coffee beans, these cakes have been designed to mirror the shape, rich color and velvety texture of the coffee beans themselves.

The coffee flavor can be found in this cake's various 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 accentuates the taste of coffee even more.

MOLD: COFFEE BEAN MINI CAKE

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individual mousse cake

Cherry

The first thing that will catch your eye with this cake is its beautiful shape, which resembles a handful of ripe cherries.

In order to give the cake its pronounced flavor, Dinara Kasko combined together two flavors, sour cherry and dark chocolate, and integrated them into all five textures: a chocolate sponge, a crunchy chocolate layer, a cherry confit, a cherry and chocolate crémeux, and a chocolate mousse.

MOLD: MINI CHERRY

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individual mousse cake

Apple

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individual mousse cake

Dinara Kasko combined several simple and tasty textures in this cake: a crunchy layer with pecans, chocolate sponge, caramel, apple compote with apple liqueur and vanilla cream cheese mousse.

As it is so unique and ergonomic, this cake will immediately catch people's attention in a pastry display.

The mold is self-explanatory and lets you anticipate the cake's apple flavor. A natural and simple shape with an elegant designer's touch.

MOLD: THE APPLE

Marshmallow

This cake has a wonderful shape, complete with an expressive curl. Its surface is covered with an apricot-colored velour.

This cake consists of a sponge made with peach puree, an apricot compote, a white chocolate mousse and a shortbread base.

Save time and use this elegant, ready-made marshmallow mold to fill your pastry showcase with spectacular cakes in no time at all.

MOLD: MARSHMALLOW

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individual mousse cake

The program and schedule may be changed at the tutor's discretion.

Gluten-free sponge Daсquoise
Gluten-free crunchy layer
Passion fruit crémeux
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 crémeux
prepare mango-passion fruit confit
work with Spheres mold to get beautiful perfectly shaped pastries
assemble and glaze the ready cakes

LEARN HOW TO:

Joconde sponge
Vanilla and coffee mousse
Coffee crème brûlée
Crunchy layer with caramelized coffee beans

CAKE TEXTURES:

LEARN HOW TO:

bake a fragrant chocolate Joconde 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

CAKE TEXTURES:

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:

Caramel
Cream cheese layer
Gluten-free chocolate sponge cake
Crunchy layer with pecan
Apple compote with apple liquor
Vanilla mousse
Velour coating

CAKE TEXTURES:

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

LEARN HOW TO:

Sponge with peach puree
Shortbread base
Apricot compote
White chocolate mousse

CAKE TEXTURES:

bake tender sponge with peach puree
make shortbread base
prepare sunny apricot compote
make stable white chocolate mousse
assemble and decorate the bright individual cake

LEARN HOW TO:

Modern pastry architect
and mold designer

Welcome to my practical online course on Best Individual 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."

COURSE AUTHOR —
DINARA KASKO

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LEARNING OUTCOMES

01

You will learn how to work with different mold designs to give your mousse cakes a neat and smooth texture

You will be able to prepare
5 individual mousse cakes and use this ready-to-sell collection in your pastry business

You will master 5 different mousses; 5 types of sponges, different textures like сoffee crème brûlée, confit, compote and crémeux

02

03

You will learn how to make a perfect velour and neutral glaze coating for mousse cakes

04

WHO IS THIS COURSE FOR

Pastry students

You want to learn about modern pastries and obtain foolproof techniques, guidance, and support from a professional instructor. You want to prove your skills with a certificate

Pastry
businesses

You're looking for original individual mousse cakes that will add new flavors to your menu, increase sales, and attract new customers

Pastry
professionals

You want to learn about how Chef Dinara Kasko creates her pastries, taste her original dessert creations, and try out new recipes from her "Best individual cakes" collection

COURSE MATERIALS

Millefeuille tart by Julien Boutonnet recipe

5 detailed PDF recipes to keep forever

Personal account on the KICA learning platform

KICA instructor support and feedback

5 comprehensive video classes

List 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.

UNIQUE MONEY BACK GUARANTEE

100% refund if the course materials do not meet your expectations

GET A CERTIFICATE

PROVE YOUR QUALIFICATIONS: GET A CERTIFICATE OF SUCCESSFUL COURSE COMPLETION

TO GET YOUR CERTIFICATE, YOU NEED TO SEND IN ALL COURSE TASKS BY THE LAST COURSE DAY. ALL TASK SUBMISSIONS NEED TO BE APPROVED BY THE INSTRUCTOR

You will receive a certificate of successful course completion in English

STUDENT REVIEWS OF
DINARA KASKO'S PASTRIES

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TRAINING PACKAGE WITH ACADEMY INSTRUCTOR SUPPORT

By purchasing our educational programs, you agree to our terms of use

• 5 online video classes

• 5 detailed PDF recipes - each recipe contains artistic pictures demonstrating
the finished pastry and its cut

• 5 recalculation for a simple mold in each course recipe

• 3 bonus video classes: Spiral tart, Peanut tart, Tessellation cake by Dinara Kasko

• Professional KICA Academy instructor support

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

• Our KICA pastry instructors give feedback on each of your tasks
and answers your questions during the month

• You will receive a certificate of successful course completion in English

To obtain your certificate, you need to submit all course tasks
within one month of the course purchase date.
All tasks need to be approved by the instructor.

• Audio: English
• Subtitles: English

• 5 online video classes

• 5 detailed PDF recipes - each
recipe contains artistic pictures
demonstrating the finished pastry
and its cut

• 5 recalculation for a simple
mold in each course recipe

• 3 bonus video classes: Spiral tart,
Peanut tart, Tessellation cake
by Dinara Kasko

• Professional KICA Academy
instructor support

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

• Our KICA pastry instructors
give feedback on each of your
tasks and answers your questions
during the month

• You will receive a certificate
of successful course completion
in English

To obtain your certificate, you
need to submit all course tasks
within one month of the course
purchase date. All tasks need to
be approved by the instructor.

• Audio: English
• Subtitles: English

100% MONEY BACK GUARANTEE

FREQUENTLY ASKED QUESTIONS

Check out the list of tools and ingredients by following the links:

List of tools and ingredients

1. Support is provided for queries relating to the course made within six 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 cut are required.
The product must not be frozen.

You will have access to the video classes and other course materials for 12 months starting from 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

Voiceover: English
Subtitles: English

Check out the list of tools and
ingredients by following the links:

List of tools and ingredients

1. Support is provided for
queries relating to the course
made within six 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 cut are required.
The product must not be frozen.

You will have access to the video
classes and other course materials
for 12 months starting from 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 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