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How to make mastic with your own hands at home. Sugar mastic recipe for cake

Cakes made at home are always filled with special energy: housewives make dessert with a special mood, conveying their warmth. No dessert will be well received by guests if there is no masterful decoration. A real housewife who loves to show off her products to her family, relatives and just guests should definitely prepare mastic for cakes at home, because it is what makes the dessert stand out from other dishes.

Today we will look in detail at the main cooking methods and find out how complex this process is.

Mastic is a substance that is used to decorate desserts, very similar to plasticine. This confectionery mass is used quite often in factories. At home, housewives use mastic less often, since it is quite difficult to prepare and requires some experience. To do it correctly you need to be at least an intermediate level cook or higher.

The main component from which mastic is made is powdered sugar. It is recommended to sift it, otherwise grains of sugar will negatively affect the finished product - the mastic will break. Once you have finished preparing the mastic, wrap it in plastic and place it in the refrigerator for about 20 minutes, this period of time is enough for the mass to become elastic. Mastic can be stored for no more than 14 days in the refrigerator, in the freezer for up to 2 months.

When you knead the sugar dough, you can add dyes to it. If you need mastic of different colors, then knead the entire dough without dyes, then divide it into pieces that you will color, and wrap the rest in plastic and place in the refrigerator, otherwise the mass will become dry. Now we make a hole in each piece and pour in a couple of drops of the required dye, knead the dough until it reaches the desired color.

To prepare mastic, you will need the most necessary kitchen equipment, which is available to every housewife. The first step is to roll out the mastic on the table and cut the edges with a special knife for cutting pizza. Experienced housewives use cookie cutters to squeeze out various shapes.

If this is not your first time decorating cakes and it is now one of your favorite pastimes, then you can move on to the next level, which will require additional tools. For example, to start, you can buy a plastic rolling pin and a silicone mat with markings. They come in different sizes, you can buy 2 types at once - large and small. On the small one you will roll out the figures, on the large one you will roll out the tight ones. Also useful will be stacks that will help you make various figures of the same type: buttons, leaves, flowers and others.

The surface of the cake where the mastic will be placed must be dry. Spread buttercream over the base of the cake and place in the refrigerator until set. The mastic should not come into contact with any wet cream, otherwise it will dissolve. It is better to prepare the cake decorations in advance so that they have time to dry. They can be stored for more than a month in a sealed container.

Recipes for making your own mastic

The first thing you need to think about is how exactly the cake will be decorated, select the desired pattern or design, and make a specific figure. Next select suitable type mastic, which will be the most suitable for a specific purpose. Most housewives prefer to make this confectionery mass exclusively from available ingredients that are not difficult to find. Now let’s specifically look at several ways to prepare mastic yourself.

Honey

This mass is very soft and strong, it contains less sugar than others. Great for a variety of parts.

Ingredients:

honey 125 ml or by weight 175 g.
powdered sugar 0.9 kg.
water 45 ml.
gelatin 15 g.

Preparation:

Soak the gelatin in water for half an hour.
Mix it with honey and heat it in a water bath.
Take powdered sugar, fill one glass and set it aside, pour the rest into the sweet mixture and stir the dough. Add powder from the glass in small portions.
Mix until a finger indentation remains.

Sugar

It is convenient to make many figures from it: flowers, beads and others.

Ingredients:

gelatin 1 tsp.
powdered sugar 500 g.
water 60 ml.
vanilla to taste.
lemon juice 1 tsp.

Preparation:

Soak the gelatin in water for 30 minutes and heat in a water bath.
Add vanillin and lemon juice to the mixture, slowly add powdered sugar, then knead the dough until elastic.
Make sure that the mass does not harden, otherwise it will crumble during further actions.

Dairy

To prepare such a mass you will need milk powder. If you don't have it on hand, dry baby formula will do.

Ingredients:

condensed milk 170 g.
powdered sugar 150 g.
lemon juice 1 tsp.

Preparation:

Combine powder and dry milk in a separate bowl.
Add the remaining ingredients.
Knead the dough.

Chocolate

This mastic is based on chocolate. It can be of any type: milky, black and others. Now to the recipes:

Melt the chocolate bar and knead with 1 tbsp. honey
To check whether the mass is ready, you need to take a small piece of dough and make a ball out of it, then crush it with your finger. If the mastic is done correctly, the edges will remain intact. Many housewives make chocolate flowers from this mixture.

For the next recipe we will need significantly more components:

dark chocolate 1 bar.
powdered sugar 2 tbsp.
cream 30% 45 ml.
butter 1 tbsp.
marshmallow candies 80 g.
cognac 2 tbsp.

Cooking process:

Melt chocolate in a convenient way.
Combine marshmallows with it and continue stirring.
Wait until the marshmallows are partially dissolved, then add the rest of the ingredients except the powdered sugar. Stir the mixture until smooth.
Turn off the heat and add powdered sugar.
Now all that remains is to knead the dough until elastic.

From condensed milk

A fairly popular type of mastic, it has a soft consistency, which makes it convenient to cover cakes and make various small-sized figures. The mass has an excellent taste.

Ingredients:

powdered milk 150 g.
condensed milk 200g.
powdered sugar 150 g.
cognac 1 tsp
lemon juice 2 tsp.

Preparation:

The powder is combined with dry milk, condensed milk is added.
All that remains is to add cognac and lemon juice. The resulting mass will have a pleasant yellow tint.

From marshmallows

Marshmallow is a fairly well-known product that has recently begun to be used more actively in cooking. Since it comes in different colors, it needs to be sorted accordingly.

Ingredients

powdered sugar 500 g.
marshmallow marshmallows 200 g.
butter 1 tsp.

Preparation:

Place the marshmallows and butter in one bowl, place in the microwave and heat until the marshmallows begin to melt.
Mix the mixture until smooth and slowly pour in the powdered sugar.
As a result, we should get mastic similar to plasticine.

From gelatin

Mastic made from gelatin is called pastillage. In most cases, it is used to create durable parts; it is not suitable for food, as it has too hard a consistency. After preparing the pastillage, it must be allowed to dry so that it does not lose its shape.

Ingredients:

starch 120 g.
cold water 60 ml.
powdered sugar 250 g.
citric acid 1 tsp.
gelatin 1 tbsp. complete.
artificial honey 2 tsp.

Preparation:

We keep gelatin in cold water about half an hour, melt in a water bath, mix with honey and citric acid.
We take another bowl, mix powdered sugar and starch in it, then add seven to the gelatin. You should get a homogeneous mass.
Place cling film in a bowl and place the prepared mastic on it. Place it in a cool place so that it hardens and does not spread.
Before using the pastillage, you need to warm it up, otherwise you will not be able to create the desired figure.

Floral

If the housewife copes well with this type of mastic, then she is definitely a professional in her field. Often, flower mastic is used to create delicate buds. Decorations made from this mass can often be found at corporate events, weddings, etc.

Ingredients:

gelatin 10 g.
fresh - squeezed lemon juice 20 ml.
powdered sugar 0.5 kg.
egg white 2 pcs.
corn syrup 60 ml.
shortening (confectionery fat) 20 g.
carboxymethylcellulose 10 g.
bleach - to give the mastic a delicate color.

Preparation:

Pour gelatin with water and wait for it to swell.
Fill the bowl in which we will mix the ingredients with lemon juice, cellulose and powdered sugar.
Heat gelatin in a water bath, add fat first, then corn syrup.
Turn off the fire and activate average speed on a food processor. Gradually mix the liquid with powdered sugar.
Set the speed to high, add lemon juice and egg white.
Mix until the mixture turns white.
The mastic is completely ready. We make an oblong shape out of it in the form of sausages, wrap each one in cling film.

It is worth noting that mastic cannot be immediately used for culinary dishes. The mass should stand at room temperature for almost a day. The flower mass lasts for quite a long time - 3 months in the refrigerator and up to six months in the freezer. When you are going to make decoration for the cake, be sure to take out the mixture in advance and let it defrost naturally.

How to add shine and rich colors to mastic

Before creating a color mass, you need to decide in advance which shades will prevail in the finished decoration, and also think about the type of dyes that will be needed for coloring. You can make them yourself from fruits, or buy artificial ones in the store. If you plan to saturate the mastic with hand-made dyes, it is recommended to do them not long before preparing the cake itself, otherwise the dyes will deteriorate. Of course, they can stand in the refrigerator for a couple of days, but no more.

To prepare the dye at home, you don’t need any special skills. Prepared fruits and vegetables must be thoroughly chopped and then squeezed out the juice. Know that real dye made at home will never be as bright as store-bought dye. Also a large number of homemade dye will add excess water and give the cake a special taste that not every person will like. To thicken the mixture a little, you can add powdered sugar.

Which plants give the desired color:

to achieve a bright red color, take raspberries, strawberries, any red wine will also work.
the beets will add a bright pink hue.
lemon or saffron tincture will give you a yellow tint.
spinach makes green.
for getting of blue color You can use grape juice or blueberries.
the orange will give the dye an orange color.
To get a brown tint, you can use strong coffee or cocoa.

What types of artificial colors are there?

liquid - replace water in mastic.
dry - sold in powder form, pre-mixed with water in a proportion of 1 tbsp. water for 1 pinch of paint.
gel - give a more saturated color, are very convenient to use.

You've probably been familiar with Watercolor paint since childhood. Everyone remembers the palette of mixing colors to form new ones. The situation with color scheme mastic is similar: to get a specific color, you need to pre-mix the dyes. For a wedding table, delicate colors are most suitable: white, golden, beige and the like. If planned children's party, then here you can take and combine all the colors that are available.

When all the figures are connected on the cake, they need to be given shine. Those who made decorations from mastic for the first time know for sure that traces of starch or the remains of powdered sugar spoil the entire landscape and do not give the desired shine to the finished dessert. A special mixture will help us make it, which will require 1 tbsp. vodka and honey. It is necessary to coat the mastic with a brush, after which it will acquire the desired shine. Don't worry about the vodka, it won't impart a bad taste, it will simply evaporate.

Cake decorating is a whole science; any novice housewife can do it. We have prepared several videos for you that will introduce you to the basic intricacies of making mastic, as well as teach you how to make a variety of patterns and covers.

If you listen to everything, you will definitely create a work of art. After watching the video, you will learn how to make different types of cakes, get acquainted with new tools that will simplify your work, learn how to make beautiful inscriptions. If you have a desire to develop in this area, then you will definitely learn how to prepare various mastics and other decorations for cakes.

Marshmallow mastic

Milk mastic (from milk powder)

Preparation of mastic and modeling of figures

How to make mastic at home

After watching these video lessons, you will easily learn how to make mastic for cakes and learn a lot of new things.

I look forward to your comments.

How to creatively decorate a cake: photo

No birthday is complete without a cake. Often this is what is given as a gift for this wonderful holiday. If the name day is male, then the dessert is decorated with various decorations on a male theme. This could be a fishing destination, a sports product (ball, boots). If it's a holiday fair half society, then they give her a delicate decoration, based on a bouquet of flowers or a beautiful bow. If a round date has arrived, then numbers are usually written on the cake and painted in gold or silver.

When our children's holiday arrives, it becomes possible to bring many ideas into reality. Cakes for kids can be decorated with absolutely any drawings and inscriptions. Color plays here special role– the brighter the better. Alternatively, you can make your favorite hero from fairy tales. Use mastic and marshmallow to create patterns. The child will definitely love such a creative and beautiful gift.

Housewives who have high level craftsmen can try to make their own wedding cake. IN given time Cakes consisting of many layers are popular. The main thing is to decorate the cake correctly, and then it can be placed on the wedding table. Flower mastic is the most popular for important holidays, because it is from it that complex figures and various flowers that look realistic are made.

– an ideal material for covering the entire surface of the cake, including the sides, in one layer. It also makes beautiful figures, leaves, flowers, and inscriptions. The material requires a special approach. It dries quickly, and you will need some tools to work with it – irons, a flat rolling pin.

Ingredients:

Gelatin – 5 teaspoons;
3 tablespoons water;
Fine powdered sugar – 600–700 grams;
Honey (corn syrup) – 125 milliliters.

Cooking process:

Soak the gelatin in water and let it sit for at least half an hour.
When it swells, pour liquid honey over it, mix well and place in a water bath.
Heat for about 5-10 minutes, stirring regularly, until all the gelatin has dissolved.
Pour the warm mixture into the powdered sugar in a deep bowl. It is advisable to make a small depression in the powder and pour out the honey mixture in a thin stream.
Mix the mixture first in a bowl and then on a board sprinkled with powder.
The result should be a soft, plastic, slightly sticky mass.
Place the ball of sugar mixture in a plastic bag and let it rest for about 30 minutes. This time is enough to cover the cake with the material. For figures and flowers, the paste should harden slightly within 24 hours.
You need to make a thin, uniform layer from the finished mastic if you want to cover the cake completely, or sculpt figures.

Sugar and milk mastic

Housewives will really like this version of the paste for covering the cake - the paste turns out to be very pliable, a little softer than ordinary mastic, and is easier to cut with a knife. Using powdered milk allows you to give the finished mastic a white color without dyes.

Ingredients:

Powdered sugar – 160 grams;
Powdered milk (or cream) – 160 grams;
Condensed milk – 200 grams;
Lemon juice – 3 tablespoons;
Flavoring – vanilla, cognac or rum essence – 5 milliliters.

Cooking process:

Sift the powdered sugar twice through the finest sieve.
Mix it with dry milk directly on the work surface.
Make a well in the mixture and pour in the condensed milk.
Knead the dough, add lemon juice and flavoring at the end.
If the mass is not elastic enough, add dry milk little by little. If liquid - a little boiled water.
Knead the mixture by hand for at least 15 minutes to ensure there are no lumps. Roll into a ball and wrap in film for half an hour. Roll out the mastic on powdered sugar or milk powder into a thin layer, then wrap your delicious homemade cake.

Mastic on baby formula

If you have any unused baby formula left over, you can also use it to make delicious mastic at home. This baking coating tastes like milk toffee, and is very convenient to use: it rolls out perfectly, practically does not tear, and does not dry out for a long time. The color of the finished mastic is soft cream.

Ingredients:

Infant formula – 150 grams;
Lemon juice – 60 milliliters;
Condensed milk – 100 grams;
Powdered sugar – 150 grams.

Cooking process:

Sift the mixture and powdered sugar through a fine sieve, combine and stir.
Pour the mixture onto a large board in a heap and make a depression at the top.
Pour in the lemon juice and condensed milk in a stream. Lemon juice can be taken in smaller quantities.
Knead the mixture with your hands for 10 minutes, trying to knead it in all directions so that there are no unevenness or lumps.
We form a ball from the mastic, wrap it in plastic and put it in the refrigerator overnight.

Video gallery

More

Modern decoration of confectionery products using mastic is another way to create an elegant, solemn, stylish dish, which, with its appearance and thematic decoration, emphasizes the festivity and specialness of the moment. There are several recipes for making mastic at home for a cake using simple and affordable products.

Homemade marshmallow mastic

Marshmallows are candies that vaguely resemble marshmallows or marshmallows. Unlike classic marshmallows, they contain no or only a negligible amount of whipped egg whites, which give the marshmallows a special delicate “melting” consistency. These candies are a mass of a mixture of gelatin and sugar syrup dissolved in water, which were whipped hot and stabilizers, flavors and colorings were added to it. After cooling, this sticky, dense and porous mass is cut into pieces and rolled in a 1:1 mixture of starch and powdered sugar.

At home, you can make marshmallow candies for mastic from a mixture of fructose syrup and gelatin, and to stabilize the foam and prevent sugar crystallization, use lemon juice or a citric acid solution.

Ingredients:

150-200 g marshmallows;
400-500 g of a mixture of powdered sugar and starch in a ratio of 1: 1 to 3: 1, depending on the required sweetness;
1 tablespoon butter;
1 dessert spoon of milk or water.

Preparation:

Sift the mixture of powder and starch, so that there are no large inclusions, through a fine sieve.
Pour milk into a bowl, put butter, pour in candy and put in the microwave for 10-30 seconds, depending on the mode, or in a water bath. The candies will melt a little and increase in volume.
To them you need to add 70-100 g of a mixture of dry substances and mix. The result will be a liquid paste. At this stage, you can add coloring and flavoring.
Then add the powder and starch in portions and mix with a spoon until a very thick mixture is formed. Place it on the table for mixing with your hands on a layer of powdered sugar. Grease your hands with warm butter so that this very sticky mixture comes off them better.
Knead the mastic, adding powder or its mixture with starch to the table until it becomes like soft plasticine.

Starch improves the properties of mastic, both during its manufacturing process and in products, making them less sticky, brittle and hard. But there are recipes without starch.
To obtain mastic different colors, it must be divided into portions at the liquid mass stage and different dyes added.
It can also be prepared without adding milk.
Add 100-150 g of confectionery based on cocoa butter with a mass fraction of at least 72% to the chocolate mastic.

Video recipe

Mastic recipe with gelatin

Ingredients:

5 g gelatin;
60 ml water;
2 level tablespoons of fructose;
1 level tablespoon of butter;
700-800 g of powdered sugar.

Preparation:

Pour gelatin with water in advance and let it swell (40-50 minutes), then heat over low heat, without boiling, until completely dissolved.
Add oil and fructose, mix everything, filter and leave to cool to room temperature. If necessary, you can add dye, although white gelatin mastic looks very elegant.
Add powdered sugar into the cooled mass in small portions until the density is acceptable for mixing with a spoon.
Then place the product on the table on a pre-made slide of powdered sugar and continue kneading with your hands until it becomes elastic.

Milk mastic recipe for cake

Ingredients:

1 can of condensed milk;
1.5 cups of milk powder;
finely ground powdered sugar;
food coloring.

Preparation:

Mix condensed and dry milk until soft plasticine. If the condensed milk turns out to be very liquid, it is necessary to increase the amount of dry ingredients.
To make the mastic sweet, you need to add 1 glass of milk powder and 1 glass of powdered sugar, mix everything until you get a non-sticky dough.
Then add food coloring or cocoa powder.

The finished product can be stored in the refrigerator for up to several weeks. plastic bag or tightly packed cling film.

Video recipe

Decorating a cake with fondant

Before decorating, the cake is prepared. Inside the cake, the cake layers can be filled with any cream, jam, or whipped cream. Along the outer edge of all cakes, be sure to treat with butter (butter) cream, which also needs to be thoroughly coated with the top and lateral surface. It makes sense to apply the cream in 2 layers. After this, the cake is put in the refrigerator. When the cream has hardened sufficiently, it is quickly leveled with a warm spatula or knife, aiming for the most even surface without flaws.

The mastic is rolled out with a rolling pin on a table greased with butter and sprinkled with powdered sugar (starch is possible) to a thickness of 5 mm, turning from one side to the other so that the sheet does not stick to the table. This sheet is then lifted using a rolling pin and placed on the cake. First level with palm top part mastic from the center to the edges, pressing it tightly to the cake. Then the sheet is pressed to the side surfaces and smoothed from top to bottom. Excess mastic along the bottom edge is cut off with a knife or scissors.

☞ Video lesson

DIY mastic decorations

Make flower arrangements, animal figures and dolls from multi-colored mastic. Cut out the elements for three-dimensional products from a thin rolled out sheet using cookie cutters, and cut with a knife using a cardboard stencil. Form petals for different flowers using a teaspoon, filling it inside with rolled out mastic. Make a rose from ordinary circles of slightly different sizes: unfold the first one into a tight tube, wrap the next one around it and glue it, shifting the remaining circles one relative to the other, bending the upper flying part. This should be done with slightly damp hands. Cut the leaves from a thin layer of mastic and draw the veins with a toothpick or the blunt side of a knife. Make different figures in advance, dry them, carefully pack them and put them away for storage. long time.

Since mastic easily absorbs moisture from the air and can spread, it makes sense to completely form the cake shortly before serving.

☞ Video lesson

When making mastic for a cake, you can feel like a child in a plasticine modeling class or a sculptor creating a masterpiece. We wish you not only bon appetit, but also great creative success!

Which mastic recipe do you prefer?

Sugar mastic is an invention of the 17th century, which was first used as candy, and only at the end of the 19th century, it became an element of decoration for confectionery products (see photo). Nowadays, mastic is often used in conjunction with other types of jewelry.

The texture of the material is very elastic, molds well and takes the desired shape. His main task is to provide a smooth base on the cake for its subsequent decoration. Also using sugar mastic you can create a decoration for a cake, or various edible figures.

Sugar mastic is best material for decorating desserts. It is ideal for covering cakes and sculpting edible figures, as well as other delicious decorations.

Types of mastic

There are many types of mastic that differ in composition and appearance:

Gelatin mastic, or as it is also called pastillage, is prepared on the basis of gelatin, it hardens well and quickly, and also becomes hard and elastic. This type is perfect for preparing flowers and especially delicate details.

Mastic with the addition of honey is usually used due to the fact that after hardening it begins to stretch rather than crumble.

Marzipan mastic is one of the softest types. Using it you can both cover the entire cake and sculpt figures.

Condensed milk mastic is used to cover the entire cake, or to sculpt large, round shapes.

Mastic with starch, often used for fine modeling, is ideal for making floral decorations.

Marshmallow mastic is used when sculpting small figures and details.

Industrial mastic is considered universal, but you can’t make it yourself.

How to cook with your own hands at home?

Making confectionery mastic with your own hands at home is not such a difficult task, the main thing is to strictly follow the instructions. This section suggests considering cooking options various types this material for delicious modeling.

Option 1 - sugar mastic.

To prepare you will need the following ingredients:

200 g milk powder;
200 g powdered sugar;
275 g condensed milk;
2.5 tbsp. lemon juice;
2.5 tsp cognac

First you need to sift the powdered sugar. Then scatter the milk powder on the table and mix it with powdered sugar. Add condensed milk to the resulting mixture.

You need to knead the dough very carefully, and only after it is kneaded add lemon juice. Mix all ingredients for 15 minutes. The result should be a viscous mixture that is easy to work with.

The finished sugar mastic is wrapped in cling film. If necessary, you can add food coloring.

Option 2 - gelatinous mastic.

Ingredients:

2.5 g gelatin;
15 g water;
100 g powdered sugar;
3 drops lemon juice.

Pour gelatin with water and leave for 25-30 minutes to swell. Then we take the swollen gelatin and send it to a steam bath, where it needs to be stirred lightly until the crystals disappear. But at the same time, everyone should not bring the mass to a boil! After the gelatin has completely dissolved, gradually pour powdered sugar into it and stir, first with a spoon, and after a while you can use your hands.

Option 3 - honey mastic.

Ingredients:

1.5 tbsp. l. honey;
5 g gelatin;
1.5 tbsp. l. butter;
260 g powdered sugar;
7 tbsp. l. water.

Pour gelatin with water and leave for 45 minutes. Next, place the resulting mass on the stove over low heat. When the gelatin dissolves, add butter and honey and mix the whole mass. Then you need to remove the mixture from the stove and give it some time to cool. Add powdered sugar to the cooled mixture in small portions and mix. Knead the mastic like dough. The kneading board must be sprinkled with powdered sugar. Work the dough until it becomes elastic.

Option 4 - marzipan mastic.

Ingredients:

3 eggs;
180 g powdered sugar;
300 g ground almonds;
5 drops of vanilla essence;
1.5 tsp. lemon juice.

First, you need to beat the eggs and gradually add powdered sugar to them. The resulting mixture is sent to a steam bath and boiled, stirring occasionally, until it reaches the consistency of cream.

After this, remove the mass from the steam bath, and add almonds, vanilla essence, and lemon juice to it, mix all the ingredients thoroughly. This mastic is plastic only when warm, so it needs to be used quickly.

Option 5 - mastic from condensed milk.

Ingredients:

160 g condensed milk;
1 tbsp. powdered sugar;
1.5 tsp. lemon juice;
2 tbsp. powdered milk.

First you need to mix the milk powder with powdered sugar in a deep plate. Then add condensed milk to this mixture and use a spoon to mix all the ingredients. Sprinkle the place where the mastic will be mixed with powdered sugar. Place the mastic on the powdered sugar and knead it like dough until it is no longer sticky.

Option 6 - mastic from marshmallows.

Ingredients:

powdered sugar (how much mastic will absorb);
250 g chewing marshmallows;
2.5 tbsp. water.

First, the marshmallows are placed in a deep bowl, and water is added there. This composition is sent to the microwave for 50 seconds. Cooked according to this option mastic will be elastic and tender. After the marshmallows have melted, add powdered sugar to the mixture, which had to be sifted in advance.

Powdered sugar should be poured until the mixture looks like plasticine. The prepared mastic should be wrapped in cling film and frozen for half an hour. After 30 minutes, you can safely work with it.

Storage of sugar mastic

Before storing sugar mastic, it must be thoroughly wrapped in film and placed in a tightly closed container. If you wish, you do not have to put this plastic material in the refrigerator. It is enough to protect it from moisture and air so that it does not lose its presentation. Sugar mastic can be stored for up to three months.

Secrets of working with material

Preparing mastic and working with it requires a lot of patience and perseverance, but there are secrets with which you can make this labor-intensive process easier.

To prevent the mastic from tearing during kneading, the finest powdered sugar is used.
The cake that will be covered with mastic must be dry, otherwise the delicious decorative element will dissolve when it gets on it.
To cover a wet cake with fondant, it is better to first place a layer of cold buttercream on it.
In order for the decor to stick to the cake with mastic, the place of their contact is slightly moistened with water. To connect the parts together, use egg white.
When the mastic is exposed to air for a long time, it dries out, so you should not delay working with it.
Decor elements large size It’s better to prepare them in advance and let them dry thoroughly, then they won’t go limp on the cake.
It is better to attach large-sized figures to the confectionery product immediately before serving; otherwise, if they are attached immediately and sent to a cold place, the figures will absorb all the moisture and will be spoiled.
The prepared figures can be decorated using food coloring, which is best diluted with alcohol or vodka.
If suddenly the mastic has cooled quickly and is difficult to knead, it needs to be warmed up using microwave oven(literally a couple of seconds), or in the oven. Then it will become firm and elastic again.
It is better to store the finished mastic in the refrigerator for two weeks, or in the freezer for about two months.
Once you’ve finished preparing the delicious decoration, you can take it with cling film and move it onto the cake, film side up, of course. Thus, you should smooth the mastic over the cake using cling film. While you work with it, it does not harden, and as a result there will be no cracks in the coating.
In order for the mastic to lay evenly on the cake, it is better to first cover it with marzipan.
In order to give the decor a glossy shine, it needs to be lightly greased with vodka.

Working with mastic is not at all difficult, and even very interesting. The main thing is to know some secrets and features that were given above. Then, as a result, you will not have any problems working with any type of mastic, and your confectionery products will turn out to be real culinary masterpieces.

Buying a birthday cake or a set of pastries in a store, we have repeatedly admired the amazingly beautiful external design these sweets. Airy creams whimsically form lush flower beds or fancy patterns. covered with silvery dew, tempting you to try the delicacy. But what causes special delight is what they don’t sculpt out of it! And medieval castles, and noble frigates, and figurines of fairy-tale creatures. Let's see how this magnificence is made.

Product introduction

First, let's figure it out. So, mastic. What exactly is this substance? The word has several meanings. Firstly, this is the name of a special paste that is used to cover small openings and openings. In construction, this putty is used to seal seams, etc. What else is mastic? This is the resin of trees of special species called pistachio. Thirdly, in Bulgaria this is the name for strong vodka, which is prepared on an anise base (analogous to the famous Russian “Anisovka”). And finally, fourthly, there is a culinary term: confectionery mastic. We already know what this product is: a kind of sweet cream that decorates desserts and sweets. Flavors and dyes are added to it to obtain the material of the desired color and smell. The consistency is similar to plasticine, so you can sculpt anything from fresh mastic. True, when prepared in air, the cream quickly hardens. Therefore, the workpiece should be stored for future use in a tightly closed plastic bag.

Main Ingredients

It takes some skill and experience for a novice housewife to get the “right” mastic. What is correct? As practice suggests, no matter how accurate the recipes are, a lot is still determined “by eye” and depends on the quality of the products used, their consistency, etc. An essential component of any mastic is powdered sugar. Egg whites, condensed and powdered milk, gelatin, marzipan, starch, marshmallow can act as auxiliary ingredients.

About some products

Surely you have never come across some names before. For example, marzipan is a mixture of crushed nuts with sugar syrup or powder. At required quality ingredients and proper proportions, an excellent “dough” is obtained. And marshmallows are candies that resemble marshmallows or marshmallows. Naturally, you should not forget about such a component as dyes for mastic. They are taken either artificial or natural food (fruit and berry juice, “toasted” sugar syrup, etc.).

To prevent your first and subsequent “pancakes” from turning out lumpy when preparing a delicacy, listen to the advice experienced confectioners. They will help you out in force majeure situations.

Marshmallow candy recipe

Let's consider the first option on how to make it. Buy a package of Marshmallow soufflé candies (sold in supermarkets). In general, the name can be anything - the main thing is that it is a soufflé. Next, take a pack of powdered sugar - for one serving of the product you will need a glass and a half. And a tablespoon of lemon juice (can be orange, apple and others - with sourness) or water. Since the candies are packaged in different colors, place them in small saucepans. Add liquids (juice or water) to plain ones and microwave for 10 seconds. You can also use a water bath: when heated, the candy mass should increase in volume. Then take it out, add dye (if necessary) and mix thoroughly.

Now, so that you get a good elastic mastic, the recipe (with photo) for which we offer you, add powdered sugar in small portions. It must first be reseeded to remove stuck together lumps. When the mass becomes dense enough, “throw” it onto a table sprinkled with powder and knead. The mastic is considered ready if it is tight to the touch and does not stick to your hands. Carefully pack the product in cellophane (so that there is no air) and put it in the refrigerator for half an hour. Take a little starch, sprinkle it on your work table or cutting board and thinly roll out the mastic taken out of the refrigerator. From the resulting layer, sculpt products or simply cover the surface of the cake with it.

Creamy mastic

For this recipe, buy 100 grams of sweets and 250 to 350 g of powder. Take a little food coloring and a tablespoon of butter. The cooking technology is already familiar to you. Add butter to the candies and heat them until softened. Then mix, adding powdered sugar, and prepare a “mastic” dough of the required consistency (plasticine). If you want to sculpt products of different colors, divide the mass into parts and add dyes to each separately. Then prepare the products, give them a day to dry. And you can decorate desserts.

Chocolate mastic: ingredients

The proposed version of the delicacy from confectioners is considered almost a win-win, since such mastic is easy to prepare. Yes and appearance products made at home are in no way inferior to factory ones. Ingredients: small 100 gram dark chocolate bar, already familiar marshmallows (about the same amount or 90 grams), 40 g heavy cream(at least 30%), one and a half tablespoons of butter, the same amount of cognac or liqueur/brandy. And powdered sugar - upon request, but not less than 100 g. Let's start cooking. Break the chocolate into pieces, put it in a saucepan and melt. Add the soufflé candies and continue heating, stirring constantly. When the candies have melted well, add butter and pour in cognac and cream. Cook until you have a thick, homogeneous mass. Then remove the saucepan from the heat, add powdered sugar in portions, knead the “dough” and process it until it becomes elastic, smooth to the touch, and does not stick to your fingers. Roll the finished mastic into a ball, let it sit for 10 minutes, then start making the figures. You can store the workpiece in the refrigerator, in a bag. Warm up slightly before processing.

Milk mastic

Here is another recipe, very simple and accessible. Take a can of condensed milk and a glass of milk powder and powdered sugar. Mix the ingredients thoroughly until you get a mass that resembles softened plasticine. The amount of powder may turn out to be different than what we wrote, depending on whether it is raw or raw. In the latter case, the color of the mastic will be white. To add color, use either food coloring or a little cocoa powder.

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