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 Sphere mold is an absolute bestseller for making individual cakes. The unique shape, bright color and exotic mango-passion fruit flavor mean people won't be able to resist trying this Sphere cake.
The Sphere mold is so attractive that it will definitely boost sales at your pastry shop.
For these cakes, the chef combined lemon mousse with mint ganache, lemon crémeux, lemon zest sponge cake and shortbread.
Using this cake as an template, 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
individual mousse cake
Origami
For this cake, Dinara Kasko has combined contrasting textures: a crunchy layer with hazelnut, hazelnut sponge, a hazelnut praline layer, caramel and praline mousse with milk chocolate. This cake is moderately sweet with a well-balanced taste.
This cake's mold – Origami – is a best seller! It is highly admired by many pastry shops and pastry chefs as well as home bakers and amateurs. This mold is in high demand for birthday celebrations as this cake can easily be sliced into individual portions.
The shape of this cake is very dynamic and is beautiful to look at. The pearls come in different sizes, creating a pleasant rhythm and attracting the eye. The Pearl cake mold is very popular all over the world.
The prominent 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
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 cake's chocolate sponge accentuates the taste of coffee even more.
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
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:
Sponge
Shortbread
Lemon crémeux
Mint crémeux
Velour coating
TEXTURES:
make a sponge
bake a shortbread
prepare a bright and expressive lemon crémeux
make a mint crémeux
work with a mold to get a smooth shaped mousse cake
assemble and spray the cake
LEARN HOW TO:
Praline
Hazelnut crunchy layer
Hazelnut sponge
Crunchy layer with praline
Сaramel and praline mousse
Velour coating
TEXTURES:
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
LEARN HOW TO:
Moelleux sponge
Peach mousse
Vanilla crémeux
Peach compote
Crunchy layer
TEXTURES:
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
LEARN HOW TO:
Joconde sponge
Vanilla and coffee mousse
Coffee crème brûlée
Crunchy layer with caramelized coffee beans
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
Modern pastry architect and mold designer
"Welcome to my practical online course on Mousse Cakes for any occasion!
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."
Register and learn from Chef Dinara Kasko how to make a Chocolate Joconde sponge!
After registration you will receive an email within 15 minutes. Don't forget to check your Spam folder. No credit card required for registration.
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 mousse cakes and use this ready-to-sell collection in your pastry business
You will master 5 different mousses, 5 types of sponge, different textures such as 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 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 "Mousse cakes for any occasion" collection
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 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
MORE REVIEWS
TRAINING PACKAGE WITH ACADEMY INSTRUCTOR SUPPORT
By purchasing our educational programs, you agree to our terms of use
• 5 online online masterclasses
• 5 detailed PDF recipes - each recipe contains artistic pictures demonstrating the finished pastry and its cross section
• 5 recipe adaptations to fit your simple molds
• 3 bonus online masterclasses: Heart cake, Chocolate Block cake, Mini Cloud individual cake by Dinara Kasko
• Professional KICA Academy instructor support
• Watch the online masterclasses 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 6 weeks
• You will receive a certificate of successful course completion in English
To obtain your certificate, you need to submit all course tasks within 6 weeks of the course purchase date. All tasks need to be approved by the instructor.
• Audio: English • Subtitles: English
• 5 online online masterclasses
• 5 detailed PDF recipes - each recipe contains artistic pictures demonstrating the finished pastry and its cross section
• 5 recipe adaptations to fit your simple molds
• 3 bonus online masterclasses: Heart cake, Chocolate Block cake, Mini Cloud individual cake by Dinara Kasko
• Professional KICA Academy instructor support
• Watch the online masterclasses 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 6 weeks
• You will receive a certificate of successful course completion in English
To obtain your certificate, you need to submit all course tasks within 6 weeks of the course purchase date. All tasks need 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.
FREQUENTLY ASKED QUESTIONS
Check out the list of tools and ingredients by following the link:
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 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 masterclasses 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 link:
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 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 cross section are required. The product must not be frozen.
You will have access to the masterclasses 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