BEST INDIVIDUAL CAKES BY DINARA KASKO
PRACTICAL ONLINE COURSE

Best individual cakes by Dinara Kasko

+BONUSES
560 99USD
00: 22 : 22 : 22
Hours
Min
Sec
THIS OFFER EXPIRES IN:
Days

24h OFFER INCLUDES:

Best Individual Cakes by Dinara Kasko
3 video classes:
Spiral tart, Peanut tart, Tessellation cake

350 USD

210 USD

COURSE START: 26.07.2022

560 99 USD

3 video classes on:
Spiral tart, Peanut tart, Tessellation cake

COURSE PROGRAM

Sphere

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
lemon tart by Gregory Doyen

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
individual mousse cake
Amour cake by Gregory Doyen

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
individual mousse cake
Baba individual cake by Gregory Doyen

Apple

individual mousse cake
Amour cake by Gregory Doyen
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
individual mousse cake
Baba individual cake by Gregory Doyen
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."
DINARA KASKO dessert
DINARA KASKO

COURSE AUTHOR —
DINARA KASKO

DINARA KASKO
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
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
    CERTIFICATE
    You will receive a certificate of successful course completion in English

    STUDENT REVIEWS OF
    DINARA KASKO'S PASTRIES

    MORE REVIEWS

    TRAINING PACKAGE WITH ACADEMY INSTRUCTOR SUPPORT

    By purchasing our educational programs, you agree to our terms of use
    FULL COURSE PROGRAM
    • 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
    ACCESS TO COURSE MATERIALS FOR 12 MONTHS
    • Watch the online video classes and use course materials on any device
    at any time for 12 months
    INSTRUCTOR SUPPORT
    • Our KICA pastry instructors give feedback on each of your tasks
    and answers your questions during the month
    CERTIFICATE
    • 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.
    COURSE LANGUAGE
    Audio: English
    Subtitles: English
    FULL COURSE PROGRAM
    • 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
    ACCESS TO COURSE MATERIALS FOR 12 MONTHS
    • Watch the online video classes and
    use course materials on any device
    at any time for 12 months
    INSTRUCTOR SUPPORT
    • Our KICA pastry instructors
    give feedback on each of your
    tasks and answers your questions
    during the month
    CERTIFICATE
    • 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.
    COURSE LANGUAGE
    Audio: English
    Subtitles: English

    COURSE START: 26.07.2022

    560 99 USD

    FREQUENTLY ASKED QUESTIONS
    Tools and ingredients
    Check out the list of tools and ingredients by following the links:

    List of tools and ingredients
    Questions and feedback related to the course
    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.
    Will I have access to course materials after the course?
    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.
    Who can help me if I have problems or questions?
    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
    Course language
    Voiceover: English
    Subtitles: English
    Tools and ingredients
    Check out the list of tools and
    ingredients by following the links:

    List of tools and ingredients
    Questions and feedback related to the course
    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.
    Will I have access to course materials after the course?
    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.


    Who can help me if I have problems or questions?
    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
    Course language
    Voiceover: English
    Subtitles: English
    00 : 22 : 22 : 22
    Hours
    Min
    Sec
    Days
    THIS OFFER EXPIRES IN:

    COURSE START: 26.07.2022

    560 99 USD

    Message us:
    +38 096 002 3898
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    For all questions, please contact: info@kica-online.com
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