Those are layered mousse cakes made with recipes and silicone molds by the Ukrainian pastry chef Dinara Kasko :)
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Works of art. They look delicious!
thank you so much! it took four days to finish everything but it was worth it, i need to buy more molds to be able to scale up the operation, mixing more ingredients at once is the same amount of work, but god it’s so much cleaning, 15 different preparations, each time a sink full with pots, whisks, spoons, bowls… :)
Hey it’s me, your brother. Sorry I couldn’t make it to pop’s birthday but you can just mail my piece(s) to me
haha i’m sorry you missed the party, i hope it arrives not too much flattened in the envelope ☺️
Okay dude. How can you get such realistic looking lighting and backdrop for your Blender renders???
Seriously though those cakes look damn unreal.
i’ve started learning blender this week, by following the famous Donut tutorial by Blender Guru, i’ll let you know when i manage to do that ^^
the velvet technique is just amazing, the cake are frozen solid and then i use a paint pistol with an air compressor to project a molten mix of cocoa butter and white chocolate with food coloring on the cake. the temperature difference makes the droplets freeze instantly
dude this is cool af
Just so you know in the future, that method of painting is called airbrushing, and the whole setup is called an airbrush.
ty good to know!
so beautiful, i really want it now…
These are really insanely gorgeous perfection
But as I read your replies in the thread I am more and more impressed at what a disaster zone your kitchen must have felt like and the endless cleaning That is a lot of love right there. Sounds like a lucky dad.
ty ^^
the disaster, fifteen times in a row:
Awe you’re being humble; hiding all the counter cleaning and I suspect these are just the pieces you prefer to handwash.
Wow those are beautiful, what are the flavors?
oh i forgot to write that, thank you for asking
the white one is a champagne mousse cake with a layer of raspberry jam, champagne jelly, a sponge cake with blueberries and a crunchy bottom layer with milk chocolate and hazelnut
the bananas have a banana caramel core, an orange juice dark chocolate mousse and a cocoa sponge cake (lactose and gluten free), on a vanilla-butter cookie
the whirls are greek yogurt mousse with a blue berry jam core encased in a passion fruit white chocolate ganache, cocoa almond sponge cake, on a vanilla-butter cookie
Two questions, because I’m going to try something similar hear soon: 1.) Do you process the jam somehow? How do you get it to layer smoothly? I’m assuming you’d heat it up. Wouldn’t that mess with the mousse outside, or do you build the core separately and then creat the outside after?
2.) the mousse layer looks like icecream, how did you get that mousse cake so smooth?
3…) what is champagne jelly? Is it literally champagne with enough pectin to create a jelly out of it?
Lastly, are you a chef? Not many people would go out of there way for such an intricate cake. Looks fantastic! How was the flavor? Was it too rich?
thank you so much for all the questions!
- and 3) the cores are prepared in advance, in a frozen state, and added to the final assembly
the jam is made by heating up frozen raspberries (or fresh if in season) to 40°C, then adding caster sugar mixed with pectin NH (an ammonia processed pectin that has a high firmness) and add citric acid, then boil for 2 minutes (to activate the pectin)
the liquid jam is then poured into a square metal frame lined with plastic wrap, and put overnight into the freezer to make a solid slab
the next day, i heated champagne in a pot with caster sugar and gelatin, and poured it over the raspberry jelly, then put back into the freezer, making a slab with both fillings
- the mousse is made by heating up champagne with sugar and gelatin to 40°C to melt the gelatin, then left to cool to 35°C and after that i incorporated high fat whipped cream (35% fat).
then half the mousse is poured into the silicone mold, the frozen raspberry and jelly layer is pushed into it (like on the picture). then more mousse and finally I put the sponge cake layer.
everything goes back into the freezer overnight to get as solid as possible, so it’s possible to take it out of the mold without being damaged
here are photos of the unmolding of a different cake i made in this mold, but same procedure
I am not a chef, but I booked last year online courses with the Culinary School of Kyiv (KICA), to learn from the pastry chef who made those geometric silicone molds how to use them. It was really helpful and now I’m able to make stuff that look professionally made, it’s extremely satisfying ^^
most steps of the recipes require maybe 30 to 60 minutes to complete and then the result goes into the freezer, so it’s perfect to do early morning or when i finish work, at the end of the week it’s done :)
Thanks for the write up. I’ll have to try this here soon. The champagne mousse sounds awesome.
i’ll dm you the recipe
Hey man, you can’t do this to me on a Sunday morning. I’ve been a pie>cake guy my whole life and now you have me questioning everything.
sorry to shatter your assumptions, but pies are great too!
I made those for the epiphany last week:
Looks INCREDIBLE, what kind is it?
thank you 😊
- the big cake is a champagne and raspberry jam mousse cake
- the bananas are chocolate mousse with a banana and caramel core
- the twisters are greek yogurt mousse with blueberry jam filling
