What ingredients are needed for mastic. How to make confectionery mastic at home

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:

1. 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.
2. Place marshmallows, butter and milk in a deep bowl ( lemon juice). Next, these ingredients need to be melted. This can be done in a steam bath or in the microwave.
3. 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:

1. 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.
2. Mix the protein with syrup and knead the sugar dough, adding small portions of sweet powder.
3. Knead the mastic and collect it into a ball, put it in plastic bag and put it in the refrigerator for two hours.
4. 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.

Cooks use mastic to decorate holiday cakes and delicacies. It is used to give confectionery products various shapes. Let's look at how to make mastic for a cake with your own hands.

Decorations made from mastic will turn an ordinary cake into a masterpiece. culinary arts. It is easy to make various figures, flowers, leaves and even entire flower arrangements from the sweet mass. The most skilled chefs manage to create such beautiful jewelry that people who have the honor of tasting a cake or pie feel sorry for eating it.

At first glance, it seems that preparing high-quality mastic is not difficult. However, the first attempts of most beginners end in failure. To obtain good result, you need to be patient and practice. At first, I recommend experimenting with a small amount of mastic. Ultimately, learn how to prepare a plastic mass that is similar in consistency to plasticine.

Various ingredients are used to prepare mastic - lemon juice, gelatin, powdered sugar, marshmallows, chocolate and other products. The finished mass is kneaded on a table sprinkled with powder or starch.

For coloring, natural dyes are used - beet juice, spinach, carrots and berries. Factory-made food coloring from the store will also work. You should use mastic to decorate the cake after the cream has hardened. It is best to apply the mixture onto a dry sponge cake or on top of marzipan mass.

Now I will introduce step by step recipes, which I use myself to make mastic.

Mastic based on vegetable oil - 2 recipes

Recipe No. 1

Ingredients:

• Powdered sugar – 500 g.
• Gelatin – 1 tbsp. spoon.
• Protein – 1 pc.
• Vegetable oil – 2 tbsp. spoons.
• Water – 30 ml.
• Glucose – 1 tbsp. spoon.

Preparation:

1. Pour the water into a small bowl, add gelatin, stir and wait until it swells. Afterwards, dissolve the gelatin in a water bath and cool thoroughly.
2. Combine gelatin with glucose vegetable oil, egg white and powdered sugar. After mixing with a culinary spatula, mix the resulting mass thoroughly until it becomes homogeneous.
3. Roll the mastic into a ball, put it in a bag and leave for several hours. Then knead the mass thoroughly and you can start sculpting or rolling.

Recipe No. 2

The second recipe is simpler, but the mastic prepared according to it is ideal for decorating cakes, biscuits and other baked goods.

Ingredients:

• Water – 50 ml.
• Gelatin – 2 teaspoons.
• Powdered sugar – 0.5 kg.

Preparation:

1. Pour gelatin into a bowl, add water and stir. Then dissolve in a water bath and wait until it cools.
2. Pour gelatin into the sifted powdered sugar and mix well. The result is a homogeneous mass, which, as in the first case, is rolled into a ball and placed in a bag.

Video recipe

You've got your first idea of ​​how to make cake mastic with your own hands. As you can see, there is nothing complicated in preparing the sweet mass. Adding powdered sugar will help remove excess stickiness.

The best mastic recipes at home

Culinary mastic is a wonderful decorative material used to decorate cakes, muffins and pies. Decorated pastries easily become a true work of art. It is not surprising that every novice decorator is interested in how to make mastic at home.

The preparation of professional mastic involves the use of special ingredients, which are not easy to obtain. But this is not a reason for worry and frustration. You can also prepare it from more affordable products.

Milk mastic based on condensed milk

The most universal is milk mastic, characterized by ease of use. It is perfect for covering cakes and creating edible shapes. It is not difficult to make such a milk mass at home using condensed milk.

Ingredients:

• Condensed milk – 100 g.
• Powdered sugar – 150 g.
• Powdered milk – 150 g.
• Lemon juice – 2 tbsp. spoons.

Preparation:

1. Combine condensed milk with dry milk and powder. Sift the quick ingredients thoroughly. Knead the mastic until it is no longer sticky.
2. Pour lemon juice into the mixture. If the result is too sticky, add a little powdered sugar; if it is too viscous, add a mixture of powder and dry milk in equal proportions.
3. All that remains is to wrap the mixture in film and keep it in the refrigerator for at least twelve hours. Before work, slightly warm up the edible material and knead it.

Delicious chocolate mastic

Now I’ll teach you how to make delicious chocolate mastic. If you use white chocolate and dyes for cooking, you can decorate the cake with all the colors of the rainbow.

Ingredients:

• Dark chocolate without additives – 200 g.
• Liquid honey – 4 tbsp. spoons.

Preparation:

1. Melt the chocolate in the microwave. Add honey and mix well. After the mixture has hardened, place it on a flat surface covered with film.
2. Mix the chocolate paste thoroughly for ten minutes. Then put it in a bag and leave for thirty minutes. After time, the mastic will become suitable for decorating confectionery products.

Video recipe

The sweet mass is stored in the refrigerator for two months. If you put it in the freezer, the shelf life will increase to one year.

How to make mastic from marshmallows

A cake skillfully decorated with fondant is considered culinary masterpiece. It’s not surprising, because it looks bright, original and very beautiful. Step-by-step instruction preparing marshmallow mastic will dispel the myth that it is impossible to create a beautiful cake at home. All you need is ready-made decoration and good idea cake.

Ingredients:

• Chewing marshmallows (marshmallow) – 200 g.
• Powdered sugar – 400 g.
• Lemon juice – 1 tbsp. spoon.
• Butter – 1 teaspoon.
• Food colorings.

Preparation:

1. Place marshmallows in a heating container, add lemon juice and butter. Place the bowl with marshmallows in the microwave or oven for about one minute. This time is enough for the marshmallows to increase in volume.
2. Add dye, which will give the mastic color. You can decorate cakes and sculpt figures using white mass.
3. Start mixing. Add powdered sugar little by little and mix well. When mixing with a spoon becomes difficult, place the mixture on the table, add powder and knead until it loses its stickiness.
4. Place the finished mastic in a plastic bag and put it in the refrigerator for several hours to rest. Can be kept in the refrigerator until needed.
5. Before use, warm slightly in the oven and knead again. Then it will become suitable for decorating New Year's cakes and sculpting sweet figures.

Video cooking

I am filled with hopes that after reading the instructions, you will not have any difficulties decorating cakes. In addition, this small culinary manual will be an excellent basis for experiments.

Marshmallow mastic

Many housewives use airy marshmallows called marshmallows to make mastic. It is not sold everywhere, unlike regular marshmallows.

Marshmallow-based mastic is perfect for creating original and unusual decorations, which are often found on cakes. It's about about various figures and edible products of any shape. A cake decorated with such figures is a wonderful gift for the New Year or birthday.

Ingredients:

• Marshmallow – 200 g.
• Powdered sugar – 300 g.
• Lemon juice – 1 tbsp. spoon.

STEP-BY-STEP PREPARATION:

1. Divide the marshmallows into halves and heat them in the microwave. Twenty seconds is enough.
2. Combine marshmallows with lemon juice, powdered sugar and mix thoroughly.
3. Wrap the sweet substance in film and place in the refrigerator for about forty minutes.

Agree, making marshmallow mastic at home is easy and quick. As a result, use it to mold various figures, flowers and other objects intended for decorating desserts.

How to cover a cake with fondant correctly

I devote the final part of the article to creating figurines, decorating cakes and confectionery subtleties. If you want your baked goods and desserts to look great, be sure to listen to the recommendations.

To create clear and beautiful figures you will need special equipment - figured knives, various cuttings and shapes. The tool helps to create jewelry of unsurpassed beauty.

According to experienced chefs, to prepare mastic you will need finely ground powdered sugar. As a result, the layers will not rupture during operation, which will reduce cooking time and simplify

Even the most simple cake will be transformed into an elegant and festive one if you decorate it with pastry fondant. Find out right now how to quickly and correctly prepare it at home. We offer a selection of proven recipes sugar mastic for beautiful covering of cakes, sculpting themed figures, spectacular flower arrangements, volumetric numbers and congratulatory inscriptions.

Figures made from mastic for cake, photo

Sugar mastic recipe, step-by-step instructions

1. 17-20 g of ordinary (not instant) gelatin are soaked in 6 tbsp. spoons of water at room temperature for 20-30 minutes. Then melt to a liquid consistency in a water bath.
2. 140 g of finished glucose syrup is combined with 10 g of thickener for confectionery mastic (CMC). Heat this mixture in microwave oven about 40 sec. at full power.
3. Gelatin and syrup are combined. Immediately add to the hot mixture: 3 g of food glycerin, 1 tbsp. a spoonful of butter, 35 g of strained lemon juice (for delicate sourness and whiteness).
4. Sift 1 kg of powdered sugar into a wide bowl, convenient for kneading. A depression is made in the center of the pile of powder into which the gelatin-glucose mixture is poured. Knead the mastic by hand for about 3-5 minutes, after which add 1 protein and food coloring (if required). Continue intensive kneading for another 5-7 minutes. Properly prepared food mastic is elastic, but at the same time plastic and homogeneous.
5. The finished mastic is tightly covered with cling film, placed in a bag and cooled in the refrigerator for at least a day. Before covering the cake and making confectionery decor, the sugar paste must be heated to room temperature and kneaded thoroughly with oiled hands.

This food mastic recipe is used by professional confectioners. It is ideal for covering holiday cakes and making small decorations and figurines.

Homemade marshmallow mastic recipe, step-by-step instructions

1. Place 100 g marshmallows, 1.5-2 tbsp in a microwave-safe form. spoons of butter. At full power, heat for about 15-20 seconds until the mass increases in volume.
2. Add 70-110 g of twice-sifted finely ground powdered sugar and dye in small portions to the melted marshmallow (if colored mastic is needed to decorate the cake). Knead the mass thoroughly. The consistency should be similar to soft plasticine.

You can sculpt figures, numbers, flower arrangements and other decor immediately after preparing the mastic. To completely dry the jewelry, 2-4 hours at room temperature is enough. Marshmallow mastic is not suitable for covering the surface of cakes - if rolled out thinly, the layer may break.

A simple mastic recipe at home, step by step

1. 2 tbsp. spoons of glucose syrup are mixed until smooth with 1 egg white, whipped into a liquid foam.
2. Add 400-450 g of sifted powdered sugar to the syrup in portions. Knead the mastic until it has a homogeneous and plastic consistency, then roll into a ball, cover tightly with two layers of cling film and keep in the refrigerator for 4 hours.
3. Before making the cake decor, the finished mastic is kneaded quite intensively again. If after cooling the mass sticks to your hands, you need to add a little more powdered sugar.

Recipe for marshmallow mastic, step by step with photos

1. In a water bath, stirring constantly, heat 50-70 g of chewing marshmallow until completely melted. It is important not to overexpose the base for the mastic. As soon as the marshmallow mass becomes liquid, it is removed from the heat.
2. Add 25 g of butter to the melted chewing marshmallows, as well as food coloring (if you need to prepare colored mastic to decorate the cake). Stir until smooth.
3. Add powdered sugar in small portions and knead the mastic, achieving the desired thickness and elasticity. In total, marshmallow mastic may require up to 140 g of powder.

Unlike marshmallow-based mastic, marshmallow mastic is suitable both for sculpting confectionery decor and for covering homemade cakes. For modeling, the mastic mass should be of a fairly dense, elastic consistency; for covering, it should be soft and plastic. Before use, it is advisable to wrap it in film and put it in the refrigerator for half an hour or an hour.

Mastic recipe for modeling, master class

Chocolate mastic recipe, step by step instructions

1. Melt, stirring frequently, a bar of good dark chocolate (with at least 70% cocoa content) in a moderately boiling water bath. Important: you need to melt the chocolate slowly, avoiding it heating above 37°, separating and curling.
2. Add to liquid chocolate: 1.5 tbsp. spoons of glucose syrup, 1 tbsp. a spoonful of food glycerin. Stir until smooth.
3. The prepared chocolate mastic is placed in a bag before use and must be cooled for at least half an hour.

Delicious mastic recipe, step by step

1. Grind into pieces 100 g white chocolate. Melt at low boil in a water bath.
2. Add 70-80 g marshmallows to liquid chocolate. As soon as the marshmallows begin to melt, add 1.5 tbsp to the mixture. spoons of butter, pour in 30-40 ml heavy cream, 1-2 tbsp. spoons of cognac or rum. Stirring frequently, heat until the marshmallows are completely melted and smooth.
3. Add sifted powdered sugar (about 140 g) in portions, thickening the mastic and achieving the desired density and plasticity. The finished product is rolled into a ball and placed in the cold for 40-50 minutes. Before use, white chocolate mastic is kept at room temperature for 5-7 minutes, after which it is thoroughly kneaded.

Milk mastic recipe

1. Sift and mix 160 g of high-quality milk powder with 160 g of finely ground powdered sugar.
2. A wide depression is made in the center of this mixture. In small portions, continuously stirring with a tablespoon, pour into it: 200 g of condensed milk and 25-30 ml of fresh lemon juice.
3. After 5 min. Continue kneading with your hands. The approximate time for “manual” kneading is 7-8 minutes. The finished milk mastic should become homogeneous, pliable and elastic. If the mixture turns out too dense, you can add a little more lemon juice.

To ensure that the milk mastic does not dry out and retains its plasticity for a long time, immediately after kneading it is wrapped in cling film and placed in a tight bag. Confectionery mastic prepared according to this recipe is suitable for covering cakes and for figures, numbers and inscriptions.

Recipe for mastic for flowers

Mastic recipe for covering a cake

1. 1 full glass of unpeeled almonds is poured with boiling water. Boil for 2 minutes, after which the nuts are drained in a colander. As soon as the water has drained, the almonds are transferred to a dry board and the shells are carefully removed. The kernels, stirring, lightly brown in a dry frying pan. Using a blender, grind the roasted almonds to a smooth puree.
2. 1 cup of fine crystalline sugar is poured with a quarter cup of cold water. Over moderate heat, stirring, boil the syrup well. Frequent tests are done: a drop of the sugar mixture is placed in a cup of water. As soon as the drop begins to harden and can be rolled into a soft, elastic ball, the syrup is removed from the heat and combined with chopped almonds.
3. Heat the almond-sugar mixture for 3-4 minutes, then add 1-2 drops of almond essence (optional) to enhance the aroma of marzipan mastic.
4. The mass is laid out on a board sprinkled with sifted powdered sugar. Adding powder in portions, knead the plastic, homogeneous marzipan mastic with your hands. The finished product is divided into several parts, rolled into smooth balls, tightly covered with cling film, and placed in the refrigerator for 1.5-2 hours.

A beautiful covering from confectionery mastic can be made on any cake that has a fairly dense surface: honey, shortbread, sponge cake, etc. Delicate yogurt and jelly cakes as well as soufflé cakes.

In addition, you need to make sure that the cream with which the cake layers are layered will not dissolve the sugar mastic. Custard and butter creams, thick creams made from condensed milk go well with mastic. Creams based on yoghurt, sour cream or cream are not a suitable base for mastic coating of cakes.

Condensed milk mastic recipe

1. 120 g of high-quality milk powder, 25 g of potato starch, 120 g of powdered sugar are sifted into one plate. Stir.
2. 125 g of condensed milk (8.5% fat) is poured into the mixture in four to five portions. Spoon for 5 minutes. knead a thick mastic “dough”, then add 20 ml of strained lemon juice and coloring.
3. Continue kneading with your hands for another 3 minutes. The condensed milk mastic will become smooth and plastic. The finished product is covered with cling film and kept in the refrigerator for about an hour and a half.

Mastic prepared according to this recipe will have a warm creamy hue. If you need pastry mastic to decorate your cake different colors, divide the mixture and add suitable food coloring while kneading.

Video: cake mastic step by step recipe

Gelatin mastic recipe

1. 2.5 tbsp. Add 15 g of gelatin with spoons of cold water. Set aside for 20 minutes until the liquid is completely absorbed and swells.
2. 125 g of liquid honey (it is better to choose aromatic honey - linden or buckwheat) is combined with gelatin. Warm up for about 2 minutes. in a barely boiling steam bath until the lumps of gelatin dissolve.
3. 800 g of finely ground powdered sugar is sifted twice. Add gradually (4-5 portions) to the honey-gelatin mixture. Knead the mastic until elastic. At this stage, if necessary, paint it natural juices or food coloring. Form a ball and cover with film. Before use, place the gelatin mastic in the refrigerator for an hour and a half.

Recipe for mastic from powdered milk

1. Dry ingredients - 1.5 cups of dry cream or milk (baby formula is also suitable), 3/4 cup of powdered sugar - combine and sift twice.
2. Mix thoroughly with 170 g of condensed milk, adding it in portions. In the middle of the batch, pour a few drops of rum (cognac, vanilla) essence and 1 teaspoon of lemon juice into the mixture. As a result, the milk mastic turns out to be homogeneous, quite dense, but plastic. Before use, it is advisable to place it in the refrigerator for an hour.

Recipe for mastic with oil

1. First, invert syrup is prepared. 350 g of sugar (it is better to use fine crystalline sugar) is poured into 150 ml of water. The syrup is brought to a boil over moderate heat, after which about 2 g of citric acid is added to it. Cover the mixture with a lid. Heat over low heat for 40-45 minutes, cool for about 30 minutes.
2. Add a pinch of soda (no more than 1.5 g) to the cooled invert syrup. The mixture, if done correctly, should begin to bubble. After this, it is thoroughly kneaded for 5 minutes.
3. Soak 25 g of regular (not instant) gelatin in half a glass of water. It will take approximately 20 minutes for it to swell.
4. Pour half a glass of water into a tall saucepan, add 2 cups of sugar and 160 g of invert syrup (about 2/3 of the prepared portion). Boil at low boil for 7-8 minutes.
5. Gelatin is slightly heated. Pour, stirring, into the mixture of sugar and syrup, after which all ingredients are beaten with a mixer until snow-white color and viscous consistency. At first - at a low speed of rotation of the beaters, after 1-2 minutes - at maximum speed.
6. The base for the white mastic is cooled and then thickened to the desired density, intensively kneading with powdered sugar (finely ground).

Homemade mastic cake recipe

Cake "Ideal"

How to cook:

1. Beat softened margarine (180 g) with 150 g of sugar and 2 eggs.
2. In 1.5 tbsp. spoons hot water dilute 3 tbsp. spoons of aromatic instant coffee. Pour into margarine mixture. They also add: 10 g of baking powder, 3/4 tbsp. crushed nuts (cashews or walnuts), 150-170 g premium flour. Knead the first portion of the dough.
3. Bake the coffee-nut sponge cake for about half an hour. Temperature - 185°. Cool. Cut lengthwise into two identical layers.
4. All products for the second biscuit are mixed in the same quantities. Bake it, cool it, and also divide it into two parts.
5. For aroma, do not soak all four cake layers too much with coffee liqueur or cognac.
6. Prepare the cream: soften 350 g of butter, beat with 150 g of powdered sugar, 2 tbsp. spoons of instant coffee, a quarter cup of nuts. Assemble the cake, thickly coating each sponge layer (except for the top one) with coffee-nut cream.
7. The side part and the top sponge cake are covered with a caramel base for mastic. It is prepared from 150 g of butter, whipped with 3/4 of a standard can of boiled condensed milk.
8. Decorate the cake with colored pastry fondant.

Recipe for cupcakes with fondant with photo

Cupcakes "Creamy"

How to prepare:

1. Add 180 ml of milk to the butter mixture for cupcakes and beat again. Add flour with salt and baking powder. Knead.
2. Beat 370 g of butter with 400 g of sugar, 4 eggs, 60 g of coconut until fluffy.
3. 470 g flour, 12 g baking powder, 1 teaspoon salt mixed.
4. Fill paper corrugated forms with dough to 2/3 of the height. It is convenient to dose it with a coffee measuring spoon or a pastry syringe.
5. Bake “Creamy” cupcakes until golden brown. Temperature - 175°.
6. Decorate with thin circles of multi-colored mastic or protein glaze.

In conclusion, here are eight useful tips:

• Mastic of any type will perfectly retain its pleasant taste, softness and plasticity from several days to a week, if you cover it with cling film and put it in an airtight container. Plastic container and store in the refrigerator.
• To prevent the mastic layer from tearing when covering a cake or cupcakes, do not roll it out too thin. The optimal thickness is 2-3 cm. You need to thicken the mastic with finely ground powdered sugar.
• A convenient way to roll out confectionery mastic is between sheets of polyethylene or cling film lightly greased with vegetable oil.
• If, as a result of long-term storage, the mastic has hardened and is difficult to roll out, it can be softened a little in the microwave. Just a few seconds of heating is enough.
• If the mastic is sticky, knead it again adding a pinch of starch and powdered sugar.
• Mastics of all types dissolve easily in water. It is important to reliably protect baked goods decorated with fondant and sugar decorative figures from moisture. For the same reason, it is not advisable to place mastic covering on wet creams - sour cream, butter or yogurt cream.
• The ideal base for coating with mastic is a dry sponge or shortbread cake, covered with two layers of ganache, marzipan, caramelized condensed milk or thick butter cream.
• To give the decor made from confectionery mastic a beautiful gloss, after finishing work, grease all elements of the cake decoration with a mixture of light honey and vodka. The proportion is 1:1.

We wish you success in your confectionery creativity!

Edible decorations made from creams and whipped cream in Lately significantly inferior in popularity to confectionery mastic. And this is not surprising: even a novice housewife can use it to create her own unique masterpiece. And despite its apparent complexity, mastic is quite easy to prepare at home. To do this, you just need to decide on the choice of ingredients.

general information

Before I tell you about how mastic is made at home, I would like to tell you what this product actually is.

Confectionery mastic is a fairly common “auxiliary” dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

Mastic is prepared at home using various ingredients. However, it is always based on such a constant component as powdered sugar. In addition, the following products may be included as additives:

• marzipan;
• marshmallow marshmallows;
• gelatin;
• any starch;
• egg white.

It should also be said that various flavorings and food colorings are often added to the product to add flavor and color. Mastic prepared at home hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.

Milk mastic: recipe

This product is quite easy to make at home. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures formed from milk mastic turn out to be very soft and tasty.

What products do you need to use to make elastic mastic? The recipe at home involves the use of the following ingredients:

• milk powder - approximately 160 g;
• condensed milk - about 200 g;
• powdered sugar - approximately 160 g;
• lemon juice - 2 dessert spoons;
• high-quality cognac - dessert spoon (optional);
• Use any food coloring at your discretion.

Cooking process

Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. To prepare it, milk powder and powdered sugar are sifted through a fine sieve and then poured in a heap onto the table. After this, make a small well in the bulk ingredients and slowly pour condensed milk into it.

The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add a small amount of powdered sugar to it. If the sweet mass begins to crumble, add a little freshly squeezed lemon juice to it.

In order for the mastic to acquire a particular color, food coloring is added to it. To do this, add a few drops of confectionery paint to the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if you plan to decorate a sweet dish the next day, then it is well wrapped in plastic and placed in the refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallows is the most popular among chefs. This is due, first of all, to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you need to have the following components in the kitchen:

• powdered sugar - approximately 350 g;
• marshmallows white- approximately 170 g;
• any food coloring - if necessary;
• dry cream - about 80 g;
• freshly squeezed lemon juice - a tablespoon;
• vanillin - a couple of pinches.

Cooking method

Sugar mastic is prepared relatively quickly at home. If you need to get a colored mass to decorate a cake, we recommend purchasing multi-colored marshmallows rather than white ones. Otherwise, you should additionally use special food colorings.

So, to prepare sugar mastic, fresh marshmallows are crumbled into medium pieces, and then placed in a deep glass bowl and placed in the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallows should completely melt.

If you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

After the marshmallow is warmed up, it is removed from the microwave oven and kneaded vigorously with a spoon. Vanillin, dry cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is added until an elastic mass is formed that will not stick to the palms.

It should be noted that the technology for preparing mastic is very similar to the technology for kneading ordinary hard dough.

After the described steps, the product can be safely used for its intended purpose.

Preparing mastic with gelatin

How is gelatin mastic made? Cooking at home will not take up too much of your time. But for this you should prepare all the necessary products in advance:

• drinking water - 55 ml;
• powdered sugar - approximately 600 g;
• lemon juice - 2 dessert spoons;
• Any food coloring - use if necessary.

How to do it?

To prepare mastic, you should use only instant gelatin. Place it in a glass and pour cold water. In this form, the product is left to swell for about half an hour. After this, it is placed on the stove and heated until it dissolves (in no case should it be brought to a boil).

While the gelatin is cooling, begin preparing the remaining ingredients. Powdered sugar is sifted through a sieve and poured onto the table in a heap. If the portion of mastic is very large, then it is better to knead it in a bowl.

Thus, a small hole is made in the bulk product. Cooled gelatin is poured into it, and freshly squeezed lemon juice is added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add additional powdered sugar.

If necessary, the resulting mass is divided into several portions and certain food colorings are added to them. If you do not plan to use the mastic immediately after mixing, the product is wrapped in a plastic bag and sent to the refrigerator.

From the gifts of nature

Making honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out to be much more elastic, more aromatic and tastier. Especially often, cakes and pastries made from honey cakes are decorated with similar mastic.

So, to make honey decoration for homemade desserts, we will need:

• powdered sugar - approximately 500 g;
• liquid linden honey - about 2 large spoons;
• instant gelatin - 10 g;
• high-quality margarine - 2 large spoons;
• drinking water - 6 large spoons.

Preparing honey mastic

As in the previous recipe, to prepare mastic, you should first prepare gelatin. To do this, pour it into a glass and fill it with water. In this form, it is left aside for 40-44 minutes.

After the gelatin swells well, place it in a water bath and slowly heat it up. Having received a homogeneous liquid, it is removed from the stove and cooled completely. In the meantime, begin processing the remaining ingredients. In a large cup, stir liquid linden honey and melted margarine. After this, dissolved gelatin is added to them. Powdered sugar is also slowly added to the resulting mass. In this case, the products are constantly stirred with a pastry spatula or an ordinary wooden spatula.

When the sweet mass becomes thick enough, you can knead it not in a bowl, but on the table. To do this, it is recommended to sprinkle the mastic with additional powdered sugar.

After kneading, the honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled out into the layers required by the recipe. If the mass turns out to be too soft, then it will be impossible to work with it, since it will constantly tear and stretch.

Let's sum it up

In this article, you were presented with several ways to make mastic at home. It should be noted that you can use absolutely any of the presented recipes to decorate pastries or cakes. The main thing is to strictly comply with all the described requirements. Only in this case you will receive a homogeneous and elastic mastic, which can beautifully decorate any dessert.

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.

TIPS FOR PREPARING MASTIC WITH YOUR OWN HANDS

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 a microwave or oven, you should 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 at 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 the proportions yourself until you get the desired shade.

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.

“Super Chef” wishes you interesting creative ideas and bon appetit!