INDIVIDUAL MOUSSE CAKES SET 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.
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.
Apple individual mousse cake
Natural and simple shape with an elegant designer touch. This mold is self-explanatory, we can easily anticipate the apple taste will be present in this cake. Several simple and tasty textures combined in this cake: crunchy layer with pecan, chocolate sponge, caramel, apple compote with apple liquor and vanilla cream-cheese mousse.
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.
We will provide each recipe with the calculation of ingredients for basic molds.
Discover our courses, featuring 3 months of support and the chance to earn a certificate from our Academy upon successful completion.
View them here
COURSE AUTHOR
DINARA KASKO
Modern pastry architect and mold designer
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
