When a Sculptor, Engineer, and Pastry Chef Decide to Make Dessert

By Gregory Han

The otherworldly confectionaries of Ukrainian pastry chef Dinara Kasko already wowed us earlier this year, each geometric expression of flavor and form made conceivable by the emergence of 3D-printing technology. Kasko has returned with a quartet of topological tarts, or as she refers to them, “geometrical kinetic tarts“.

These four stunning geometrical kinetic tarts were designed specifically for SoGood Magazine, a collaborative effort with José Margulis, a Miami artist specializing in volumetric sculptures. Kasko interpreted the artist’s sculptural forms normally realized using colorful sheets of plastic, aluminum and acrylic into an assemblage of edible layers comprised of sponge cake, streusel, almond cream, confit, mousse, and white chocolate.

The results share the appearance of a heat sink by way of unknown pleasures, a colorful topography again made possible with the precise aid of CNC routers to cut out each delicate piece. The ephemeral and edible tarts are almost too beautiful to eat. Almost.

The appearance and, of course, the taste should leave a lasting impression and expand observer’s boundaries of what “cake” can be. I like to surprise people…It was a magical collaboration of three artists: a sculptor, an engineer and a pastry chef – each of us an artist in their own domain.

Source:: Design-milk