Crixeo: Dinara Kasko Interview


Dinara Kasko Designs Eye-Popping Pastry Art with 3D Printed Molds

In 2011 Dinara Kasko graduated from Kharkov Architecture University and began what would become a three-year stint as a designer and visualizer working remotely from home. By day, she was either sitting at her computer creating ethereal models or working as a photographer part-time; by night, she was baking cakes in her apartment’s modest kitchen. There she experimented with traditional French recipes, from mousses and sponge cakes to jellies and fruits — and, of course, all kinds of chocolate. It was her hobby, an excuse to work with her hands, and a way to be creative away from her desk. She even considered enrolling in a professional culinary school to study patisserie full-time, but upon discovering that she was expecting her first child, Kasko ultimately decided against it. For her, family and home life were more important than attending such an intensive program at that time. Yet her passion for baking persisted.

Kasko stopped working as an architect during her pregnancy, rejoicing at the fact that she could now spend even more time experimenting with cakes in her kitchen. She later befriended champion chefs from France, Spain and Russia to study their recipes and eventually create her own. In the process, Kasko successfully resurrected her past life as a designer and architect through the art of patisserie.

As it turns out, 3D printing has been used for some time in the field of baking and pastry arts for specialty items and competitions. However, Kasko approached the process from a completely different angle. Instead of using this technology to print actual food, why not just print a 3D model of a digitally rendered design to create a silicone mold for continual use? Through various software programs and collaborations, Kasko set out to achieve just that. And the results? Absolutely breathtaking.