Dec 26, 2017 | By Julia

A Ukrainian pastry chef by the name of Dinara Kasko is making waves ‒ both figuratively and literally ‒ with a new cake baking technique that combines traditional confectioner craftsmanship with mathematical algorithms and 3D printing. A collaborative undertaking that’s original from start to finish, Kasko works together with artists, engineers, and other pastry chefs to make her elaborate, geometric creations.

3D printed molds form the basis of these one-of-a-kind pastries, produced via state-of-the-art modeling software that simulates the interaction of objects in space. Variables such as shapes, material properties, gravity, and of course, flavour all come into play in Kasko’s painstaking baking process, which has been featured on magazine covers, design websites, and baking competitions around the world.

The result is an exquisite slice of artistry that’s almost too good to eat. Of course, “almost” is the operative word here, as Kasko always includes the crème de la crème of gourmet ingredients, in true pastry chef fashion.

Kasko’s ruby chocolate cake, unveiled earlier this fall in Shanghai, was one of the first pieces to cross our radar. Made up of 81 individual pieces, each with their own unique curvature, the algorithmic cake served to highlight chocolate producer Barry Callebaut’s Ruby Chocolate event in the massive Chinese metropolis.

For this internationally renowned event, Callebaut invited four pastry chefs to Shanghai to present his chocolate in a signature creation. As one of the lucky four to be selected, Kasko turned out a beautiful cake inspired by artist Matthew Shlian.

Using the graphic algorithm editor Grasshopper, Kasko and her team created a 3D printed cake mold inspired by the traditional pyramid shape, but with a carefully altered tilt composition. Collectively, the 81 angled forms made up a unit that was as dynamic as Kasko’s flavour palette: intricate layerings of mousse, ganache, and meringue highlighted Shlian’s signature ruby chocolate, with a mouthwatering berry confit found in the centre and a biscuit crumble on the bottom.

For her latest creation, Kasko worked with Miami-based artist José Margulis, known for his experience in 3D printing volumetric geometries.

“I tried to transform his creations, made of plastic, aluminum and acrylic, into something edible, using basic techniques and ingredients,” explained Kasko. “It had to be an installation-performance where the art was created by José and then transformed by me into an edible piece of art which would be later consumed.”

With the intent of creating a hybrid culinary-visual experience, Kasko’s kinetic tarts left a serious impression on their audience. This time, the Ukrainian pastry chef produced a series of four geometric cakes.

Flavour combinations ranged from streusel, almond cream, confit strawberry, red currant, and white chocolate mousse in one cake, to another that featured streusel, almond sponge cake, confit-blackberry blueberry, and blackberry mousse with mascarpone.

By far the most creative, however, stayed true to the most beloved pastry tastes, but with a decidedly original kick: Kasko’s final tart in the series combined chocolate streusel, chocolate sponge with raspberry beer, raspberry confit, and Valrhone chocolate mousse with raspberry beer and meringue.

In Kasko’s own words, pushing the boundaries of what a cake can be is precisely what she’s after. “I like to surprise people,” she says modestly. The full slate of Kasko’s drool-inducing collaborations can be viewed on her website.



Posted in 3D Printing Application



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