Mastic recipe at home step by step instructions. Sugar mastic - description of types with photos, recipes for making it yourself at home, secrets of successful work with this material
A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. A variety of figures, compositions, and inscriptions are made from it. What is mastic? If you come across this definition for the first time and see it on a cake, it’s hard to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.
Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:
Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.
Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes should be used as a base. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in airtight boxes or plastic bags.
If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.
WHAT Utensils will you need?
To make cake mastic with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, or glass. To heat the mass in microwave oven or oven, prepare a form made of porcelain or glass that is temperature resistant. In addition, you will need a rolling pin, microwave, mixer, and a clean work surface.
STEP-BY-STEP RECIPES FOR PREPARING HOMEMADE MASTIC FOR CAKE DECORATION
How to make mastic at home? The composition can be very different, but powdered sugar remains unchanged and the main component. There are many methods for preparing this material for a cake with your own hands at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, tightly wrapped in cling film. Before sculpting, it is slightly heated in the microwave or oven. The finished figures must be given time to dry.
MILK MASTIC
Milk mastic for cake is one of the most famous and popular types. Its color turns out to be a little yellowish. Milk mass at home is easy to make and convenient to use. Suitable for cake bases, creating small flowers and other figures.
Required components:
- 350 g baby formula;
- 1 can of condensed milk;
- 350 g powdered sugar.
Step-by-step making of milk mastic for a cake with your own hands at home:
Add all ingredients to the pan and mix. Knead until smooth and elastic. Form a ball and sprinkle with powder. Wrap the mastic in plastic wrap and leave for 30 minutes.
MASTIC BASED ON MARSHMELLOW
How to make mastic from marshmallows? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to completely cover the product and sculpt several figures. It is better to choose plain marshmallows.
Required ingredients:
- marshmallows – 200 g;
- powdered sugar – 500 g.
- a piece of butter - approximately 30 g
Step-by-step master class of marshmallow-based cake mixture with your own hands at home:
Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Let it sit for 30-40 seconds or more until the volume of the base doubles.
Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes long time, since there should be no air bubbles in the mass.
When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin. You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.
CHOCOLATE MASTIC RECIPE
The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant Brown color and taste. Chocolate for mastic must be chosen milk, white, bitter, depending on the result you want to get.
Required ingredients:
- water – 3 tsp;
- powdered sugar – 200 g;
- chocolate – 100 g;
- marshmallow – 150 g;
- butter;
- potato starch.
Step-by-step recipe for DIY chocolate cake mixture at home:
Place the marshmallows inside the container and add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallows in the microwave until they expand. Melt the chocolate there and grind it so that there are no pieces.
Mix marshmallows with sifted powdered sugar and add chocolate. Mix the mixture until smooth. Beat with a mixer fitted with spiral attachments.
Sprinkle with starch and knead until soft and elastic. Wrap the mastic in film and let it sit for half an hour.
MASTIC RECIPE FROM POWDERED SUGAR AND GELATIN
This recipe is considered one of the most successful ways to make mastic for a cake with your own hands at home. The mass turns out to be white, soft, easy to roll out in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the mastic at room temperature, but before use it must be heated in the microwave.
Required components:
- gelatin – 25 g;
- cold water – 1 glass;
- sugar – 2 cups;
- invert syrup – 170 ml;
- powdered sugar – 1.2 kg;
- starch – 300 g;
- salt – 0.25 tsp.
Step-by-step recipe for making cake mastic with your own hands at home:
First we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, and confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on low heat. Bring to a boil with constant stirring. Add 4 g of citric acid, stir, cover with a lid, and cook for 30 minutes over low heat. Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for the mastic, store the rest in the refrigerator.
For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. Once ready, strain so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. Place on low heat and bring to a boil while stirring constantly. When the mixture boils, reduce the heat and simmer for 8 minutes, but there is no need to stir.
Turn on the mixer and pour the boiling mixture into the gelatin. Beat on maximum speed. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, fluffy, white, shiny and curl into the corollas.
Then we change the nozzles to spiral ones. Sift through the powder and add in several additions. We continue to beat.
When the snow-white dense mass is ready. Cover the container with mastic with cling film and leave for a day at room temperature. Then knead on a table sprinkled with starch.
MARZIPAN MASTIC
Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.
Required ingredients:
- sugar – 1 glass;
- almonds – 1 cup;
- powdered sugar;
- cocoa powder – 1 tbsp. l.;
- almond essence – 3 drops;
- water – 0.25 cups.
Step-by-step recipe for do-it-yourself marzipan cake mixture at home:
Without peeling, place the almonds in boiling water, boil for a couple of minutes, and transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender until pureed.
Mix sugar with water, heat until the syrup dissolves and thickens so that it rolls into a flexible, hard ball.
Mix syrup with almonds. Warm up for 4 minutes. Pour in the essence. Sprinkle the board with powder, spread the mastic and knead.
PROTEIN-RISE MASS
This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for cornets or the smallest nozzle. What is the protein-rice mixture made from? Its peculiarity is the addition of protein and lemon juice.
Required components:
- powdered sugar – 200-220 g;
- lemon juice– 1 tsp;
- protein – 1 pc.
Step-by-step production of protein mixture for a cake with your own hands at home:
Transfer the whites into a container. Beat it a little with lemon juice. Gradually stir in the sifted powder in batches. The mass should flow slightly from the spatula, but not be liquid.
FLORAL
Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold.
Required components:
- cold water – 30 ml;
- powdered sugar – 250 g;
- liquid glucose – 1 tsp;
- gelatin – 2 tsp.
Step-by-step preparation of flower mass with your own hands at home:
Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath. Mix glucose into gelatin and mix.
Gradually add sifted powdered sugar in portions. Place the thick mastic on a surface sprinkled with powder and knead until the stickiness disappears. Wrap it in film and let it sit for half an hour.
HOW TO CORRECTLY MAKE MASTIC COLORED OR SHINY
Mastic is very popular for decorating cakes, sculpting figures, and covering. It is a white plastic mass. In order for the decorations to be original and bright, the material must be painted. For this, food dyes are used, which can be liquid, dry or gel.
Mastic coloring can occur in several ways:
Liquid dye or gel is added during the preparation of mastic. The color comes out even, which does not require additional kneading of the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can color it like this: dip a damp toothpick in dry dye, stick a ball of plastic mass.
Then mix thoroughly until the color is uniform. Dilute the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid per tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, and knead.
To create a marble effect, apply a few drops of coloring, roll into a sausage, fold the edges towards the middle, add more color. Repeat this pattern until you achieve the desired striped and streaked color.
What to do if you only have a few colors and don’t have the right shade? Then you should know about the rules of combination:
- light green – yellow and purple;
- green - blue and yellow;
- khaki – green, brown;
- lavender – lilac, blue;
- blue – yellow, orange, green;
- purple – blue, red;
- strawberry – red, pink;
- mint – green, blue, white;
- pearlescent - add kandurin;
- champagne – white, yellow, brown;
- dark red – a little black and red;
- orange – yellow, red;
- gold – orange, yellow, red;
- coral – yellow, pink;
- terracotta – brown, orange;
- brown – green, red;
- flesh – yellow, red;
- black – red, blue, brown in proportions 1:1:1.
- gray – red, blue, brown, select proportions
- independently until the desired shade is obtained.
If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:
- yellow – carrot juice, turmeric powder, saffron, diluted in alcohol, water;
- pink and red – cranberry, beetroot, pomegranate,
- currant, cherry juice, red wine;
- orange – orange juice;
- green – juice of spinach, parsley, sorrel, brilliant greens;
- purple – juice of grapes, blackberries, blueberries;
- chocolate – cocoa powder;
- black – activated carbon.
Another common question when working with mastic is how to make it shiny?
When the cake is decorated with this plastic mass, you need to prepare a solution of vodka and honey in a 1:1 ratio. Cover the mastic with the vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will receive a glossy, beautiful shine.
Bon appetit!
Nowadays you won’t surprise anyone with a delicious unusual cake, because the service market is filled with offers from talented confectioners working at home. Store shelves are filled with factory-made sweet products of any price category. How to surprise your beloved family and friends? And here cake mastic comes to the rescue.
Confectioners often love mastic for its plasticity, pleasant sugar taste, bright colors, the property of hardening. Thanks to her, ordinary cakes become a true work of art.
It is sold in any specialized store, where you can also purchase or order ready-made figurines from it, but it will cost a lot. It will be much more “budgetary” to make it yourself, especially since there are several recipes for its preparation, and you can choose your own.
Basic Rules
It may seem quite simple to make it at home, but, as a rule, problems may arise at first. The main thing is not to despair, but to try until you get a sweet mass with the consistency of soft plasticine. You may need to use a different recipe.
Homemade mastic can easily be used to make the intended figures; it should be easy to roll out with a rolling pin without tearing. This is necessary for covering a cake or pastry. Dyes can be added either directly during the mixing process or added colors in finished form.
There are several ways to make mastic.
From marshmallows
This is one of the most simple recipes homemade mastic for cake. It comes out unusually pleasant, soft, plastic. This sugar material will definitely make real confectionery masterpieces.
Marshmallows are Western sweets. They are an airy soufflé. Not to be confused with our favorite marshmallow. Often on bags of such candies it is written “marshmallow”.
Russian manufacturers replace the name with “soufflé”. When choosing this product, it is better to choose white candies, as they can easily be colored with dye.
Ingredients:
- marshmallow – 100g. (one package of soufflé);
- water or lemon juice – 1 tbsp;
- powdered sugar – 1-1.5 cups.
The amount of ingredients, of course, can be increased if you need a lot of mastic for decoration.
Pay attention to the quality of the powdered sugar; it must be thoroughly ground. Only in this case will you get a uniform mass, ideal for culinary creativity. This rule applies to all recipes.
Preparation:
- Place the marshmallows in a deep microwave-safe bowl. Add lemon juice or water to the fluffy candies;
- Next, place the container in the microwave for 10-20 seconds. The soufflé should melt and increase in volume. The microwave can be replaced with a water bath;
- Remove the heated and swollen marshmallows. If necessary, add food coloring to the mixture and mix;
- Now comes the turn of the sifted powdered sugar. It is better to pour it into a bowl in small parts and knead with a spatula until the familiar dough is formed;
- Sprinkle the table with powdered sugar like flour. Take the mastic blank out of the cup and knead it by hand until it stops being sticky;
- Immediately pack fresh mastic tightly in cling film and place it in the refrigerator for 30-40 minutes.
After this, you can safely start creating with a kind of sugar plasticine or use it to cover a cake.
Lemon juice or water is sometimes replaced with butter, and some even mix these products. You can try this option too.
From condensed milk
This method of preparing sweet culinary mass can be called “for the lazy.”
Ingredients:
- powdered milk - 1.5 tbsp;
- condensed milk - 1 can;
- powdered sugar - 1 tbsp.
Preparation:
Combine dry milk and condensed milk in a cup until a mass similar to soft plasticine in jars. That's all. You will get the most delicate, non-sugary homemade mastic with a pleasant milky taste. True, it cannot boast of a pure white color, and the added dyes will be distorted in shades. Parents of children will appreciate milk mastic.
If this type of cake design does not seem very sweet, you can add more powdered sugar.
Chocolate
Chocolate fans will certainly appreciate this mastic. Its peculiarity is that decorations made from it do not harden entirely in the air, remaining soft, they can even be eaten separately from the cake. A magical chocolate taste and the shade is sure to capture the hearts and mouths of many.
Read also: How to choose the best multicooker?
Ingredients:
- marshmallow - 90 g;
- dark chocolate -100 g;
- butter - 0.5-1 tbsp. l.;
- cream (30%) - 40 ml;
- powdered sugar - 100-120 g;
- cognac - 1-2 tbsp. l.
- Place the chocolate pieces in a saucepan and melt it in a water bath;
- Add soufflé there. Constantly stir the entire contents of the saucepan;
- As soon as half has melted, pour cognac, cream and butter into the melted chocolate. Do not forget to stir all the time until you see a thick paste without grains;
- Remove the container from the heat and, continuing to work with a spoon, pour powdered sugar into the contents. Next, proceed by analogy with preparing marshmallow mastic. The result should be a fatty plastic mass that does not stick to your hands at all.
From gelatin
Also a very simple recipe.
Required components:
- gelatin-2 tsp;
- powdered sugar-0.5 kg;
- water-50 ml.
Preparation:
- Place gelatin in a cup, add water and dissolve in a water bath;
- Carefully pour the cooled gelatin into the powder. As in previous recipes, you need to mix the mass until it becomes clay.
From marshmallows
This method of preparation is completely identical to the version with marshmallows. It is important not to confuse soufflé with denser marshmallows. To prepare it, you need to cut it into large pieces. Many people do not notice the difference in taste and quality of these two masses. Only marshmallows, as a necessary component, can be bought in every store, unlike marshmallows. And whoever knows how much a soufflé costs will immediately understand which mastic will be more profitable for the hostess’s wallet.
Sugar
It is believed that this cooking option is very simple, but many housewives will argue with this. An impressive list of required ingredients confirms this:
- sour cream or milk - 0.5 cups;
- gelatin – 3 tbsp;
- caramel molasses - 1 cup;
- oil – 3 tbsp;
- glycerin-3 tbsp;
- vanilla – 2 tbsp;
- sugar – 1.5. kg.
Preparation:
- Mix gelatin with sour cream. After the gelatin thickens, place the mixture in the microwave and heat until it completely melts;
- Next, you need to put together caramel, glycerin, butter, vanilla, salt and pour this mixture into gelatin;
- Heat the resulting mass in the microwave for two minutes;
- Take about 1 kg. sugar and add the cooled mixture to it. Gradually add all the sugar to the mixture and mix with a mixer;
- Next, use the familiar method to bring it to the desired consistency. Then wrap it in cling film and put it in the refrigerator for 6 hours.
This recipe is not only the most labor-intensive, but also not profitable in financially. Fans of experiments can try to bring it to life.
One recipe for a dish can be passed down from generation to generation ad infinitum. For example, cakes and ways to decorate them. Housewives not only strive to impress guests with the excellent taste of their baked goods, but also want to give it an aesthetic appearance.
They are no longer interested in simply sprinkling chocolate or coconut shavings on cakes or writing on them with icing. At home, they manage to prepare a decoration - mastic for the cake. Thanks to the plasticity of the paste, housewives manage to make dessert a true work of culinary art.
Mastic is a paste that is used to model confectionery products. It is easy to use, like plasticine, you can sculpt various figures, flowers, and inscriptions from it. Diversity color shades allow you to turn an ordinary dessert into a fabulous spectacle at home.
Not a single person will refuse such a cake. The result of working with mastic may come as a surprise even to the housewife herself, because it is not so easy to restrain the creative impulse and imagination.
Mastic - features of choice
There are three types of mastic: sugar, Mexican and flower. The first of them is the most popular among confectioners; it is used to cover cakes, pastries and gingerbread cookies. Sugar mastic is also used to form figures that decorate cakes.
Another type is flower mastic. As the name suggests, it is used for special decorations. The consistency of the paste is perfect for sculpting thin petals.
The plasticity of such mastic is due to the content of a special thickener in it; in addition, figured decorations made from it dry quickly and perfectly hold the originally created shape.
Mexican mastic is used for sculpting small decorations. It contains a fairly small amount of thickener, which allows you to slowly create any fine details.
Mastic for cakes at home can be either white or any other color. If you want to save money, go with the first option, and only then add food coloring and get a colorful paste.
It is important not to overdo it with the amount of coloring substances, otherwise the mastic will become unsuitable for further use, because it will tear and crumble when it hardens.
Recipe for making mastic at home for modeling a cake
The basic rules for making paste for decorating a cake are most likely unknown to you. Therefore, I want to dwell on them in more detail:
- To prevent the mastic from tearing, use powdered sugar. When grinding sugar in a coffee grinder, you need to sift the resulting product through a very fine sieve.
- When kneading the paste, watch its consistency. Avoid excesses a large number of dye or powdered sugar will cause the mastic to rupture.
- If the mastic sticks to your hands while kneading, give it time to rest in a cool place.
- Mastic for decorating a cake is stored in the freezer for about four months.
And now we will learn how to form some types of mastics at home. There should not be any difficulties during the work process. If you read each recipe carefully, you will complete the task very quickly.
Used for sculpting flower buds, leaves, and figures. Ingredients:
half a kilogram of powdered sugar; a teaspoon of fresh lemon juice and granulated gelatin; 4 tbsp. spoons of water and vanilla extract
Cooking steps:
- Pour cool water over the gelatin and let it swell for a quarter of an hour.
- Place the dishes in a water bath and wait until the gelatin is completely dissolved.
- Add lemon juice and vanilla, then add powdered sugar.
When kneading the paste, be careful not to let it become too stiff. Otherwise, you will get a problem in the form of constant crumbling of the paste.
Recipe for homemade milk flavored mastic
Homemade mastic has a pleasant smell of condensed milk; it is often used to cover dessert flour products.
Take:
170 g condensed milk; 160 g powdered sugar; 160 g of milk powder (can be replaced with baby formula); teaspoon lemon juice
Mix dry ingredients in a bowl, add lemon juice and condensed milk. Knead until you get a mass ready for use.
This homemade mastic is great for sculpting small figures and covering cakes.
You need products:
160 g each of milk powder and powdered sugar; 10 ml lemon juice and 200 g condensed milk
Preparing pasta involves mixing all the ingredients in one bowl. First, pour the milk powder and powder into a bowl, then the lemon juice and condensed milk. Stir until the mixture becomes elastic enough.
Unlike sugar, honey mastic is more flexible. You can easily sculpt small decoration details from it and cover the entire cake (see photo).
To prepare the pasta you will need:
0.9 kg of powdered sugar; 3 tbsp. spoons of water; 175 g honey and 15 g gelatin
- First of all, soak the gelatin in cold water for 15 minutes.
- Then add honey and place the mixture in a water bath.
- As soon as it (the mixture) becomes liquid, remove it from the heat and pour it into 800 g of powdered sugar.
- Knead the paste, gradually adding the rest of the powder.
As a result, you have a plastic mass that does not stick to your hands. A recipe for checking the readiness of the mastic: press your finger on its surface and make sure that the mark does not disappear after a few seconds.
Chocolate mastic recipe for cake decoration
The preparation of mastic is based on the use of bitter dark chocolate. But there are times when they take a bar of milk or white chocolate instead.
So, attention, required ingredients:
40 ml heavy cream; 90 g marshmallows; 2 tablespoons of powdered sugar; one spoon of butter and 100 g of dark chocolate
- Another recipe for chocolate mastic involves mixing a hundred-gram bar of dark chocolate and a tablespoon of honey.
- The mass is kneaded for several minutes and then checked for readiness.
- To do this, you need to flatten a small ball between your fingers.
- If the edges remain intact and are not torn, then the cake mastic is considered ready for use.
You need to purchase:
200 g marshmallows of one shade and half a kilogram of powdered sugar
Pour one tablespoon of butter over the candies and place in the microwave. Once the marshmallows have melted, remove the mixture and mix well. Gradually add powdered sugar, kneading the mastic until smooth and plastic.
This recipe will come in handy if you need to sculpt some large, durable elements of jewelry, for example, a basket handle. This mastic is too hard to eat, but its advantage is that it retains its shape well.
Pastillage, the so-called gelatin mastic, prepared from:
120 g starch; 240 g powdered sugar; 60 ml cold water; a heaping tablespoon of gelatin; 5 ml lemon juice and 2 teaspoons honey
At home, the decoration is prepared as follows:
- Pour gelatin over cool water and leave to swell for half an hour.
- Melt the mixture over the fire until liquid and pour in lemon juice and honey.
- Mix powdered sugar with starch and pour into liquid mixture. Knead the mass until plastic.
- Line the mold with film and fill with paste.
- Place the pastillage in the refrigerator and wait a couple of hours until it hardens.
If before sculpting the mass does not obey you, keep it in the microwave for a few seconds.
Once you learn how to work with flower mastic, you will be able to create delicate flower buds. They will be so similar to real flowers that none of the guests will even realize that you had a hand in this.
To knead a plastic paste at home, you will need:
50 ml water; 2 dessert spoons of lemon juice; 550 g powdered sugar; 10 g gelatin; 10 g carboxymethylcellulose; 20 g shortening (cooking fat); 4 tbsp. spoons of corn syrup; 2 egg whites
If you wish, you can add bleach for the icing, this will make your mastic super snow-white, as in the photo.
Preparation step by step:
- Pour water over the gelatin and let stand for a few minutes.
- Mix powdered sugar with bleach and cellulose.
- Melt the gelatin on the stove and add shortening and corn syrup.
- Pour the mixture of liquid ingredients into the powdered sugar in a stream and using a food processor turned on average speed, mix thoroughly.
- Increase the speed of the machine and add the egg whites and lemon juice to the mixture. As soon as the mixture becomes White color and becomes homogeneous, turn off the machine and remove the mastic from the bowl.
- Before use, it must be wrapped in film and kept for a day at room temperature.
Mastic has a limited shelf life - 3 months, provided it is kept in the refrigerator. The paste can remain in the freezer for longer – up to six months.
If you prudently purchase ready-made sponge cakes, it will not take you much time to prepare the delicacy.
You will need:
250 g chocolate paste; 3 large spoons of semolina; 400 ml milk; a teaspoon of lemon zest; 250 g white sugar; 250 g butter; any fruit
So let's get started:
- Cook porridge from semolina and milk, cool naturally.
- Beat soft butter with granulated sugar, add lemon zest.
- By combining the porridge with the cream mixture, you can consider the cream ready for use.
- Cut bananas, kiwi or other soft-fleshed fruits into slices or circles.
Assembling the cake:
- Place the sponge cake on a dish and generously coat it with cream.
- Make another layer of banana (as in the photo) and cover with sponge cake.
- Alternate layers until all ingredients are gone.
- Do not lubricate the top layer with cream. Carefully remove any cream that has leaked from the sides with a spoon.
- Immediately coat the entire surface of the cake with chocolate paste. First you need to melt it slightly by placing it in the microwave.
- Apply the paste with a wide bladed knife, finally smooth the surface and let it harden in the refrigerator.
- Now dip the knife into hot water and make the surface perfectly smooth. Now the cake is completely ready to be covered with mastic.
Planning a cake for children's party, choose appropriate decorations. Boys will really love a dessert with colorful cars, girls will be delighted with a cake with flowers made from fondant.
Now that you already know how to use mastic beautiful decoration preparing with your own hands, I hope it won’t be too difficult for you to apply your knowledge in practice.
Method for making marshmallow mastic at home:
- Take a deep glass bowl and place marshmallows in it. Microwave safe dishes can be used.
- Add lemon juice and butter.
- Place in the microwave for a few seconds. The marshmallow should begin to melt, but do not allow it to completely dissolve or boil. As a rule, it takes 25–30 seconds to achieve the desired consistency, but due to different oven power this process It may go faster or take longer.
- Remove and stir until smooth.
- Mix starch and powdered sugar.
- Gradually add powder and starch into the mixture, mixing thoroughly each time.
- When the mixture becomes thick and pliable, stops sticking to your hands and begins to shine, wrap it in cling film and place it in the refrigerator for a day.
Advice! When making mastic, always use store-bought powdered sugar. It must be very fine, which cannot be achieved at home. If there are grains of sugar in the powder, the mass will begin to tear.
How to color mastic for making figurines
Before sculpting, you should paint the mastic in the desired colors. To do this, use natural gel dyes. They are very economical, thick and concentrated, making it possible to obtain both bright, saturated colors and delicate warm shades.
To color fondant, separate a small ball of material, make a well in the center and add a little food coloring. Then stir vigorously until the color is uniform. After coloring, each piece must be wrapped in cling film to avoid drying.
You can paint a finished figure with a brush, but in this case You need experience and good artistic abilities. It is important not to paint on different parts of the figure and to be careful.
Making figurines from mastic
The basic design principle for the figure itself is quite simple:
- If you plan to transport the finished product, it is recommended to make a wire frame that will reliably secure the position and individual parts of the mastic figurine. The frame is also made in the case of a strong inclination of the figure.
- The face of a cartoon character or a person can be made using a special mold, or using ordinary dolls with a relief profile.
- Various parts, such as the head and body, are connected using toothpicks or skewer.
- Small details, such as fingers, fringe on clothes, etc., are cut out with a knife or an artistic cutter.
- Patterns on the surface are drawn with a toothpick.
- Details such as eyes, lips, eyelashes, eyebrows, small fragments of clothing are colored with edible markers.
- To add shine to elements or give a natural look, use kandurin. It is diluted in vodka and applied to the figurine with a brush.
Important! During the modeling process, do not remove the main mass from the cling film. Having separated the desired piece from it, immediately wrap the edges of the film so that the mastic does not harden.
How to make flowers from mastic
Flowers are the most popular, spectacular and traditional decoration for cakes. Mastic for creating flowers is particularly flexible, since it is rolled out in a very thin layer that should not tear.
Milk mastic recipe for flowers
To create simple compositions, you can use a milk recipe:
- Mix sifted powdered sugar, dry milk and condensed milk in equal proportions. Knead until you obtain a homogeneous, thick mass.
- Divide the mixture into several parts and color with food coloring.
- Wrap each part in cling film and place in the refrigerator for a day.
Marshmallow flower mastic recipe
Ingredients:
- Egg white - 1 pc.
- Tragant - 2 teaspoons;
- Sifted powdered sugar - 250 grams.
Method for preparing marshmallow flower mastic for cake:
- Mix the protein, tragacanth and powder until a homogeneous, plastic mass.
- Wrap in cling film and leave for 4 hours.
- Add marshmallow mastic in a ratio of 1/3 to the previously prepared mass, mix thoroughly, wrap in film and leave in the refrigerator for a day.
Advice! To ensure that the mastic rolls out well and does not stick to the equipment, wrap the cutting board with cling film, sprinkle your hands and rolling pin with powdered sugar or starch.
How to form flowers from mastic
To form beautiful buds you will need: a mastic ball, foam rubber, foil, molds for cutting out flowers and petals, silicone viners, a toothpick.
An example of making a rose from mastic:
- Prepare the core for the flower - form an elongated circle in the shape of a drop and leave to dry for 2 hours.
- Roll out mastic pancakes in a thin layer, cut out a flower with a mold. Use a ball along the edges of the leaves to give them a natural, curved shape.
- Place the core on one edge of the toothpick.
- Place the cut out flower on a foam stand and pierce the center with a toothpick so that the core falls onto the petals.
- Fold the petals onto the core in the following sequence: 1, 3, 5, 2, 4. This will make the rose look more natural. Leave the workpiece for 10 minutes.
- Make the next layers three-leafed, i.e. remove the 2nd and 4th petals. The procedure for applying to the workpiece is the same as in the previous paragraph.
- Repeat this manipulation with the remaining layers until you achieve the desired thickness of the bud.
- The flower is dried with the head down.
Special cuttings will help you achieve the desired shape of the petals and leaves; you can make veins with a weiner or a toothpick. You can buy special confectionery equipment that includes everything necessary tools to give shape and pattern.
If you don’t have time for complex manipulations, use a 2D mold. Mastic is placed in the mold different colors, placed in the freezer for 5 minutes, then the finished flower is carefully removed from the mold.
Dry the fondant decorations well at room temperature and attach them to the cake just before serving. If you secure the flowers in advance and put them in the refrigerator, they will become saturated with moisture and fall off.
DIY pastilage
A recipe for mastic with gelatin or pastillage is often used to create complex flowers or figures with miniature elements for decorating a cake. This mass retains its given shape well, is very plastic and hardens quickly. At the same time, gelatin mastic is quite cheap financially, unlike other types.
Making pastillage is not easy. To ensure that the mass has the desired consistency, does not tear when rolling and does not crumble, it is necessary to strictly follow the technology for working with gelatin.
Ingredients for pastillage:
- Gelatin - 25 g;
- Sugar - 2 cups;
- Powdered sugar - 1.2 kg;
- Starch - 300 g;
- Water - 1 glass;
- Maple or corn syrup - 170 g;
- Salt - on the tip of a teaspoon.
- Pour gelatin into 0.5 cups of cold water and leave for several hours.
- Put the gelatin on the fire and hold until the lumps are completely dissolved. Do not bring to a boil, otherwise the product will lose its properties. Strain.
- Mix sugar, syrup, salt and 0.5 cups of water. Bring to a boil, stirring constantly with a whisk. Reduce heat and leave to simmer for 8 minutes. Remove from heat.
- Place the mixer into the hot mixture and begin whisking, slowly adding the gelatin.
- Beat at maximum speed until the total mass increases significantly. The mixture becomes airy, fluffy and white, increasing almost 3 times its original volume. The desired consistency is usually achieved in 10–13 minutes.
- Replace the beater attachments with spiral beaters and continue mixing, gradually adding powdered sugar.
- As a result, you will get a thick snow-white mastic, which you need to cover on top with cling film and leave for a day at room temperature.
- The next day, place the mastic from the bowl onto a cutting board thickly strewn with starch. Knead the mixture, wrap it in film and put it in the refrigerator for a day.
Be sure to sift the flour and strain the gelatin through a fine sieve before using. Undissolved lumps make the mass less elastic, it begins to tear when stretched, and loses its even, homogeneous structure.
How to make mastic for covering a cake
The cake wins for beauty and taste qualities when completely covered with a soft and thick paste. Covering the surface of the cakes will not be special labor, if you choose the right recipe mastics.
Sugar mastic recipe
Sugar mastic is suitable for decorating a cake with a single-color filling. It has a very soft texture, rolls out well in a thin layer and is evenly distributed, fitting the cakes. You can also use milk or marshmallow paste.
Ingredients:
- Gelatin - 2 tbsp;
- Powdered sugar - 3 cups;
- Lemon juice - 1 tsp.
- Place instant gelatin in cold water for 40 minutes. Place on fire and melt until complete disappearance lumps.
- Add powdered sugar and mix thoroughly.
- Add dye if you plan to get a certain color of mastic, mix until you get a uniform tone.
- To make the mixture less cloying, add lemon juice.
- After kneading the paste, wrap it in film and place it in the refrigerator for a day.
Covering the cake is quite simple. The main condition is to level the sides and surface of the product using marzipan paste, ganache, butter cream or condensed milk.
The cake should not be too soaked and its surface should not be wet. Place it in the refrigerator after leveling so that the cream becomes firm.
The cake is covered with mastic as follows:
- Place the mastic on a cutting board covered with film, knead it and roll it out with a rolling pin so that the surface is no thinner than 3-4 mm.
- Measure the cake based on its diameter and height. The rolled out mass should cover the entire cake, leaving a margin of 10–15 cm at the edges. This diameter will allow the mastic to lie flat and be evenly distributed over the entire surface.
- Carefully lift the fondant and cover the cake, carefully leveling it over the top layer and sides.
- Trim off the excess pasta at the base with a pizza cutter.
- Level with a spatula.
- If the canvas is torn, you can smooth out the hole with a brush dipped in water.
Mastic prepared independently is original and delicious decoration For homemade baked goods. You can completely envelop the cake with it, make beautiful patterns, flowers or personal inscriptions, sculpt figures or create a three-dimensional composition on the product that will delight the craftswoman and surprise the guests.
Other photos:
Perfectly smooth surface of the cake, almost lifelike edible flowers and figurines of your favorite cartoon characters - all this can be made from sugar dough (mastic). Working with this material is no more difficult than with ordinary plasticine, and it can be prepared from the simplest and available products. Cake mastic is made in different ways: from chewing marshmallows or milk powder, with honey, condensed milk or gelatin.
Marshmallow cake mastic
This is the most popular and simplest mastic recipe. Its preparation requires a minimum of ingredients, and the finished product can then be used both for covering the cake, and for making flowers, and for sculpting various figures.
Since chewing marshmallow marshmallows are often already colored in various colors, colored mastic can be prepared without dyes, simply taking the sweetness of the desired color as a basis.
List of ingredients used:
- 90 g marshmallows;
- 15 ml lemon juice or milk;
- 100 g powdered sugar;
- 50 g starch;
- 5 g butter.
Mastic recipe step by step:
- Mix powdered sugar and starch, sift the resulting mixture through a fine sieve. If the mastic will be rolled out very thinly, for example, for flowers, then it is better to sift it not through a regular sieve, but through a piece of organza.
- Place marshmallows, butter and milk (lemon juice) into a deep bowl. Next, these ingredients need to be melted. This can be done in a steam bath or in the microwave.
- Stir the melted marshmallows until smooth and, adding the sugar-starch mixture in small portions, knead the mastic like dough. Wrap a smooth ball of mastic in cling film to prevent it from winding, and let it rest for at least an hour. After this, it is completely ready for use.
Store marshmallow mastic in the refrigerator, without access to air, tightly wrapped in film. Before use, you will need to let it sit at room temperature for a couple of hours.
Cooking from egg whites
The basis of any mastic is powdered sugar, but an additional component is required to hold it together. Egg whites do this job perfectly.
But in order for the mass to remain plastic, you need to add glucose syrup to it, which can be replaced with molasses, invert syrup or liquid honey.
Ingredient proportions:
- 1 protein;
- 1 ml glucose syrup;
- 450 g powdered sugar.
Cooking sequence:
- Lightly beat the whites. There is no need to achieve foam and peaks; it will only be enough to disrupt its structure, making it liquid.
- Mix the protein with syrup and knead the sugar dough, adding small portions of sweet powder.
- Knead the mastic and collect it into a ball, put it in plastic bag and put it in the refrigerator for two hours.
- Then take out the mastic and knead again. If it sticks to your hands, add powdered sugar. After this, the mass is completely ready for use.
Gelatin based recipe
The simplest gelatin mastic recipe includes only three ingredients: powdered sugar, water and gelatin. But it will be too difficult to mold something from such a mass, and it is not suitable for covering a cake. The only worthy use for this mass is to sculpt handles for baskets, bridges and other simple elements that must be rigid.
