and then there are these,
design by Ukrainian pastry chef Dinara Kasko whose
experimental techniques result in these masterpieces that I would think are unique in the
cake world,
she uses principles like the Voroni method,
or utilizes 3D modelling and printing to create different cakes or silicon moulds,
some of the ingredients she uses include sponge cake, chocolate mousse, berry confit, shortcrust dough, and meringue, her work is so good it has been featured in So Good pastry magazine,
all I can say is they look way too good to eat!
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