On the border between architecture and gastronomy – Picture of the day

We’ve covered the “work” of Ukrainian pastry chef Dinara Kasko many times before: she works with the precision of an architect’s studio, not a pastry shop. In her desserts, geometry becomes art – every line, curve and shape is perfectly calculated.

In some of her cakes, candy-colored spheres line up at the top of a four-story tower layered with cream and sponge cake; in others, triangles connect to form a square surface reminiscent of apple skin. In some, tiny beads cover a round shape, creating a hypnotic gradient. Among the compositions are more organic creations – for example, a shimmering petal-like ornament that crowns a strawberry cake.

Kasko mostly pours mousse into silicone molds and then blows the finished shapes in bright or pastel colors, as if painting on canvas. The result: desserts that are both sculptures and pastries, on the border between architecture and gastronomy.

Here is a new “collection”.