Dinara Kasko was born to be creative. Her childhood included being part of dance classes and taking up photography lessons; she also attended art school. Art was a part of everything she did, so it’s no wonder that Dinara is a skilled architect-turned-baker who makes aesthetically pleasing, and mouthwatering, geometric desserts.
Don’t think it’s possible to mix both art and architecture into one career? We didn’t think so either, but that’s until we saw the magic this artist is creating and serving to people everywhere.
Meet Dinara Kasko, architect-turned-baker who’s breaking the internet with her geometric desserts.
After working as a visualizer and in the architecture and design industry for years, Dinara decided to turn her passion for baking into a full-time career.
Her geometric delicacies are all perfectly cut and designed like masterpieces—just like any piece of architecture should be.
The talented baker worked various jobs before she set her mind on making unique delicacies inspired by her architectural and design background. “My favorite disciplines in school were geometry and painting. Because I studied in art school, I chose architecture when I was very young, maybe around the age of 14. I worked as a designer for eight years and wanted to go to work somewhere like Europe, USA, or Australia. But then I found a new hobby, baking, and now I just travel and bake.”
The baker says that it’s important for her to always create something beautiful and that’s why she spends so much time making these immaculate desserts.
“I got really interested in baking five years ago. I was fond of bright glossy surfaces. As a creative person, I was fond of refined tastes as well,” she says.
She further adds, “After graduating from the University of Architecture, I was working as a visualizer for a very long time. It’s [always been] very important for me to create something beautiful, that’s why making cakes is a way of self-realization as a designer. I got really interested in baking five years ago. I was fond of bright glossy surfaces. As a creative person, I was fond of refined tastes as well. Pastry techniques were new to me. Later, I decided to try something new and started creating my own molds. My idea appeared to be interesting, and my molds became popular.”
But instead of sticking to the conventional round and square-shaped cake molds, Dinara started creating her own.
When molds of different designs started emerging in the market, they still weren’t peaking her interest enough for her to buy them.