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These Geometrical Kinetic Tarts Are Genuinely Dazzling

September  7, 2017

Dinara Kasko is quite the intrepid baker. The 28-year-old Ukrainian architect-turned-pastry chef has created dazzling spheric cakes with the aid of 3D printers. Her latest creation? Geometrical kinetic tarts, cakes with grooved surfaces that resemble the waveforms you'd find on a Joy Division album cover.

These tarts are the result of a collaboration between Kasko and Miami-based interdisciplinary artist José Margulis for an upcoming issue of So Good Magazine. Kasko turned Margulis’ odd, beguiling geometric designs edible, while preserving the spirit of his work. In the video, Kasko, with a team of engineers at her side, cuts slices from sheets of chocolate and assembles the pieces atop an almond sponge base with streusel, confit, and mousse. The resulting cakes are marvelously intricate, detailed to an almost upsetting degree.

"It had to be an installation-performance, where the art was created by José Margulis and then transformed by me into an edible piece of art, which would be later consumed, thus disappear,” Kasko writes of her tarts, putting a particular emphasis on their ephemerality.

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We can’t all have access to 3D printers, I’m afraid, but Kasko offers recipes on her site, as well as a few classes across the world where she spills her secrets. She also sells her silicon molds, which ship worldwide, on her site. At the very least, I’d give her a follow on Instagram. Too pretty to eat, you say? Nonsense. I'd eat them in a heartbeat.

Streusel, almond sponge cake, blackberry-blueberry confit, and blackberry-mascarpone mousse. Photo by Dinara Kasko
Streusel, almond sponge cake, cherry confit, and yogurt mousse. Photo by Dinara Kasko
Chocolate streusel, chocolate sponge with raspberry beer, raspberry confit, and Valrhona chocolate mousse with raspberry beer and meringue. Photo by Dinara Kasko

See more of Dinara Kasko's work here.


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Mayukh Sen is a James Beard Award-winning food and culture writer in New York. His writing has appeared in the New York Times, the New Yorker, Bon Appetit, and elsewhere. He won a 2018 James Beard Award in Journalism for his profile of Princess Pamela published on Food52.