Former architect and 3D designer, Dinara Kasko has traded up the bricks and mortar for buttercream, creating incredible edible structures that draw on her background in STEM.

Each cake is designed using a digital modeling program. The models are then 3D printed and turned into silicone moulds.

Many of her cakes recreate patterns found in nature, with inspiration coming from shell structures, florals, bubbles and clouds.

This apple and caramel cheesecake replicates the Miura fold, an origami pattern devised in the 1970s by Japanese astrophysicist Koryo Miura.

The ruby gateaux is made up of 81 individual cakes, which create an edible installation when placed together. Each pyramid is filled with ruby chocolate mousse, meringue, ruby ganache, berry confit and crispy biscuit.

The Torus cake is filled with passionfruit mousse, passionfruit crémeux, confit passionfruit, sponge cake and a crunchy sheet of Valhorna passionfruit chocolate. It’s also available in mango.

For her famous cherry cake, Dinara wanted to create the impression of cherries in an invisible box. The confection is made from a chocolate sponge with berry confit, Maraschino cherries, cherry crémeux and chocolate mousse.

Dinara’s cakes are rarely decorated, as this distracts from the form. After the mould is slipped off, cakes are coated in mirror glaze, sometimes a velour texture is added.

You can find all of Dinara’s silicone moulds and recipes on her website dinarakasko.com. For more cake-spiration, check out her Instagram @dinarakasko.