To Eat? Or Not To Eat?

Ukranian architect turned pastry maker Dinara Kasko is winning hearts and awards across the world for her awe-inspiring cakes and desserts that look more like tiny geometric sculptures rather than regular cake-shop takeaways.

- Priyanka Menon

One look at Dinara Kasko’s pastries and you have to try very hard to convince yourself that they don’t belong in a museum of contemporary art, because not only are they exquisite to behold, but are also exceptionally delicious! Speaking exclusively to Home Review, Dinara talks about her creations and how she came to be a pastry chef with such an edge.

After graduating from the Kharkov University Architecture School, Dinara worked with a Dutch-based designer-visualiser firm for a couple of years. It was while cooking a meal for her family that Dinara realised she wanted to work with desserts and pastries she confesses. “I never get tired of baking cakes,” she says. “It’s always interesting to me.”

We all know the standard ingredients that go into baking - eggs, flour, sugar, milk. Depending on the quantity and ratio of each ingredient, the end result differs - it can be cakes, croissants, bread, shortbread, muffins, and so on. It is this feature of baking that fascinates Dinara the most.