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.

WHAT IF I DON'T HAVE DINARA'S CREATIVE MOLD?


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 recipe in basic silicon molds and inox rings.

We will provide the recipe with the calculation of ingredients for basic molds.

Course Curriculum


  Cherry Individual Mousse Cake
Available in days
days after you enroll

Choose your pricing plan


$70

STANDARD

Access to the video lesson and recipe for 12 months

COURSE AUTHOR

DINARA KASKO

Modern pastry architect and mold designerWelcome to my course on Architectural Mousse Desserts! 

When I was 15, I decided to become an architect and I did it. I have got my architecture degree and worked as a professional designer creating interior and exterior designs for 8 years. 

At the same time, I discovered a new passion in myself and it was baking. I started to attend master classes of French pastry chefs and their artistic pastries inspired me a lot. 

With time I started to generate my own pastries ideas that were different from those I have ever seen. I imagined my pastries as inedible catchy and expressive design objects. In my imagination, my cakes had unexpected colors and shapes, looked very modern, stylish and minimalistic. 

I started to implement my ideas trying to create my first mousse cake molds. It was a long way from my first wooden mold to 3D printing and big industrial production in fancy boxes as you may buy them now. 

The concept of my molds is to provide a ready high quality design solution, which is easy to implement for anyone from amateur to professional pastry chef. Mold shape itself is already a finished laconic decoration of the cake full of elegance and dynamic. 

I position myself as a pastry mold designer and I feel in this my uniqueness and devotion. And this is what people expect from me: new shapes ideas, new molds and new inspirations