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

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

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 desserts inspired by art, 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 Miami artist José Margulis, whose portfolio of volumetric sculptures provided direct inspiration for Kasko’s edible interpretations. With the aid of 3D software and a workshop of 3D cutting/printing tools, Kasko converted sculptural forms normally realized by Margulis using 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 to exact dimensions. 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.

Gregory Han is a Senior Editor at Design Milk. A Los Angeles native with a profound love and curiosity for design, hiking, tide pools, and road trips, a selection of his adventures and musings can be found at