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

Never is a celebration complete without a birthday cake. But people have special requirements for this delicacy.

It's not enough to birthday cake was delicious. A modern view of things and Newest technologies today they dictate the requirement that such an attribute festive table was as beautiful as possible.

Today, mastic is increasingly used to decorate birthday cakes. The confectionery product itself is covered with it, and magnificent figures of various designs are made from it. There are also women who can fashion a whole composition out of this mass.

Mastic is a mass that consists of sugar and various thickeners (both natural and artificial). It is easy to make at home, but can also be purchased in the store.

Home is an option for supporters natural products. Store-bought products are produced industrially and are characterized by the presence of artificial components in their composition.

In ordinary human language, mastic is plasticine that allows you to sculpt jewelry and is edible.

Types of mastic

In the confectionery industry, there are only two types of mastic:

These types differ from each other only in the complexity of production and the personal preferences of the confectioners. Both one and the other are ideal in the process of making jewelry.

The basis of milk mastic is powdered sugar, condensed and powdered milk. By mixing these components, it becomes possible to achieve the plasticity required for work. The mass is easy to make and pleasant to work with.

Gelatin mastic takes a lot more time to prepare. This is a rather lengthy process. Moreover, you must not miss the time when the gelatin cools down, but still does not lose its elasticity.

These types of mastic have their own specific subtypes:

Honey;
Industrial;
Marzipan and others.

Preparation honey version based on the fact that honey is added to the components used traditionally. The resulting mass allows you to make various figures from it and not worry about them falling apart.

Industrial mastic refers to the one that is sold in stores. Its production requires special equipment, so it is created exclusively in production.

The marzipan version is based on all the traditional components, but to this composition they add almond. Figures cannot be sculpted from such mastic; it is not suitable for creating inscriptions. Its main purpose is to cover confectionery.

Depending on the end use of the mastic, it can be:

Sugar (the surface of the product is covered and covered with it, used in modeling simple jewelry, compositions, figures);
Floral (it is easy to work with, it is plastic, rolls out well, holds its shape perfectly and dries quickly - used only when modeling jewelry and flowers);
Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create various shapes and devote more time to this process).

Depending on the purpose, mastic is divided into the following types:

A mass intended for modeling is one in which the thickener is present in small quantities. This allows it to maintain its elasticity for a long time. Used to create figures and details decorating confectionery products.

The mass intended for covering is rolled into plates, then the surface of the confectionery product is covered with it. This mass contains a lot of thickener, so tightening the product must be done quickly.

How to make cake mastic at home

Among the masters involved in the preparation of confectionery products, certain recipes for mastic have been developed. Let's pay attention to the most common of them.

Universal milk

The preparation of universal milk mastic is based on the use of the following ingredients:

Food coloring in the shades you need;
160 gr. milk (powdered);
200 gr. milk (condensed);
160 gr. powdered sugar;
2 tsp. lemon juice;
1 tsp. cognac (you don’t have to add it).

Combine all ingredients except lemon juice, dyes and cognac and mix well. The mass is kneaded until it is elastic (if it sticks to your hands, powdered sugar is also added to it).

If the mass begins to crumble, you need to add Not a large number of lemon juice. To give the mixture a bright color, add a few drops of food coloring.

Sugar made from gelatin

To prepare mastic from gelatin (sugar), you will need the following products:

10 gr. gelatin;
60 ml water;
600 gr. powdered sugar;
2 tsp. lemon juice;
Food coloring.

Gelatin is soaked in cold water and wait for it to swell. After this, the water in which the swollen gelatin is placed is placed on fire.

With constant stirring, wait until the gelatin is completely dissolved. You need to control so that the water does not boil. Otherwise, the mastic will be of poor quality.

Then you need to pour the powdered sugar onto the table, give it the shape of a slide and make a depression in it. Pour gelatin into this depression and begin to knead the mass.

If the mastic crumbles, you need to add lemon juice to the mixture. Food colors are added as desired.

Classic marshmallow

To prepare classic mastic (from marshmallow) you will need:

Powdered sugar (the quantity is adjusted during the cooking process);
200 gr. soft marshmallows (marshmallow);
10 ml water;
Dye for food.

Place the marshmallows in a large bowl that can be placed in the microwave and add water to it. The bowl is then placed in the microwave for 40 seconds.

When the marshmallows melt, add powdered sugar to the mixture. Knead until it becomes elastic.

You must not overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work with. At this stage, add food coloring if necessary.

When the mass reaches the consistency and color as planned, it is wrapped in cling film and put in the freezer for 30 minutes. After that you can work with it.

Chocolate

To prepare chocolate mastic you need the following products:

100 gr. dark chocolate;
50 ml 30% cream;
1 tbsp. l. butter (butter);
10 ml cognac;
100 gr. marshmallow of any color;
125 gr. powdered sugar.

Place chocolate, broken into pieces, into a container and place on low heat. Do not remove from heat until the mastic is completely ready.

When the chocolate is completely melted, add marshmallows to it. With constant stirring, you need to wait until half of the marshmallow has dissolved. After this, butter, cream and cognac are added.

The whole mass is constantly stirred until it acquires a uniform thick consistency. Then remove it from the heat, add powdered sugar, cool slightly, shape it into a ball and transfer it to baking paper.

The mass is ready for further work or storage.

With egg white

To prepare mastic with egg white, you will need:

2 tbsp. l. glucose syrup;
Half a kilo of powdered sugar;
1 egg white.

First, mix the glucose and egg white, then add powdered sugar and mix well. Then roll it into a ball, put it in a bag and leave it in it for 2 hours.

After this, knead again. If the mass does not lag well from your hands, add a small amount of powdered sugar to it.

Honey mastic is prepared using such products as:

2 tbsp. l. honey;
Half a kilo of powdered sugar;
2 tbsp. l. butter (butter);
10 gr. edible gelatin;
120 ml water.

Gelatin is poured with water for half an hour, then completely dissolved using a water bath. Honey is mixed with butter and added to gelatin.

Powdered sugar is gradually added to this mass. While mixing the ingredients, the mass is constantly stirred with a spoon as long as possible.

When it becomes impossible to stir with a spoon, knead the mastic with your hands until a smooth and elastic consistency is obtained.

Mastic coloring and storage

You can add color to the mastic:

Gel food coloring;
Dry food coloring.

To color the mass with gel dye, you need to drop a few drops of the selected color into it. After this, the mass is kneaded.

You must remember that you will have to knead thoroughly and intensively. If this is not done, the mass will harden and the dye will be distributed unevenly.

When coloring the mass with dry dye, the required amount is placed in a container, and then a couple of drops of water are added. The resulting mass is added to the mastic.

At the same time, you cannot pour out all the dye at once. You need to drip drop by drop into different places of the mastic. After this, the mass is mixed.

If you need to get black mastic, then it is useless to look for food coloring of that color. It simply doesn't exist.

To give the mass a black color, you need to mix yellow, blue, and red powder dyes in a ratio of 1:2:1. In the event that after mixing the indicated shades you get black-green color, you need to add a little red dye directly to the mass.

Mastic should be stored in cling film(can be used plastic bag) in the freezer. Shelf life - no more than three months.

How to sculpt figures and decorate a cake

If the mastic is well prepared, it will not be difficult to fashion figures from it. Working with mass is reminiscent of modeling from plasticine. To connect the parts of the figures, as well as to glue the decoration, you need to slightly moisten the place to which we are gluing.

To make figurines it is not necessary to use dyes. You can make them from white mastic and then paint them with food paint.

Decorating a cake with made figures is much easier than making them. It is enough to take any picture as a basis and follow the placement of the figures as indicated on it.

Cream with condensed milk and butter will make the cake softer and more tender. This cake is delicious creamy taste and delicate aroma.

Read how to make the most tender protein cream for decorating a cake and how interesting you can decorate a cake.

Sour cream and curd cream for sponge cake not only tasty, but also healthy. This cream can even be used as sweet sauce for the pie. Recipe here.

When indoor humidity is high, moisture may form on a fondant cake taken out of the refrigerator. It is best to serve this cake immediately. If this cannot be done, then the surface of the cake can be blotted with a napkin, which will remove moisture.

During the preparation of mastic, it may not roll out well. To prevent this, you can warm it up a little in the microwave.

After drying, figurines made from mastic are stored in a box, which must be dry and tightly closed.

The mastic coating is not applied to a damp surface, since the mass can dissolve.

The powdered sugar used to make mastic should be finely ground. This will prevent the dough from breaking when rolling.

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 to 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. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in sealed 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. Ready mass stored in the refrigerator, wrapped tightly 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 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

By consistency 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

One of the most good ways how to make mastic with your own hands for a cake at home is considered this recipe. 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, confectionery glucose. To prepare it, place a saucepan with 700 g of sugar and 300 ml on low heat. hot water. Bring to a boil with constant stirring. Add 4 g citric acid, stir, cover, 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 it made of? protein-rice mass? 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 dry dye boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, and knead.

To do marble effect, apply a few drops of dye, roll into a sausage, fold the edges towards the middle, add more dye. 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!

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 hostess 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 tear. 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 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 tools, 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 silicone mat with markings. They are 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, choose the appropriate type of mastic, which will be the most suitable for a specific purpose. Most housewives prefer to make this confectionery mass exclusively from available ingredients, which will not be 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 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

Enough popular look mastic, has soft consistency, thanks to which it is convenient to cover cakes and make various small 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:

Keep the gelatin in cold water for about half an hour, melt it 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. It should work out 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 sculpt 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 heat and turn the food processor to medium speed. 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, also think about the type of dyes you will need 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 amount of homemade dye will add excess water, will add to the cake special taste, which 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 can be used 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 the color range of mastics 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 jewelry from mastic for the first time know for sure that traces of starch or remains of powdered sugar spoil the entire landscape and do not provide the desired shine. ready 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 add bad taste, but will simply evaporate.

Cake Decoration – 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 do different kinds 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 for the fair half of society, then a delicate decoration is made for her, 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 a special role here - 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 mastery can try to do it yourself a wedding cake. Currently, cakes consisting of many layers are popular. The main thing is to decorate the cake correctly, and then it can be placed on wedding table. Flower mastic is the most popular for important holidays, because it is used to make complex shapes and various flowers that look realistic.

When buying a birthday cake or a set of pastries in a store, we have often admired the amazingly beautiful appearance of these sweets. Air 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 what they call strong vodka, which is prepared on an anise base (analogous to the famous Russian “Anisovka”). And finally, fourthly, there is culinary term: confectionery mastic. We already know what this product is: a kind of custard decorating 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, in finished form When exposed to air, the cream hardens quickly. 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. With the right quality of products 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 food artificial or natural ( fruit 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 in the package different colors, place them in small saucepans. Add liquids (juice or water) to plain ones and microwave for 10 seconds. It is possible on 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 some starch, sprinkle 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 desired 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 for 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 slab dark chocolate, already familiar to us marshmallows (about the same amount or 90 grams), 40 g of 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.

Cooking mastic– an excellent decorative and edible material for cakes and simple pies and cupcakes. Butter products, decorated with mastic, turn into works of art, which is a pity!

There are many mastic recipes, but the base is always the same - powdered sugar. The binding components are gelatin and glucose.

How to make mastic yourself?

So: there are two main options for mastic - milk and gelatin. But there are also less labor-intensive recipes, which we will give below.

Let's start with

1.MILK MASTIC. It is easier to prepare and more convenient to use. Mix equal amounts of milk powder and powdered sugar, then add sweet condensed milk (1:1:1). Knead the mixture until it reaches the consistency of soft plasticine. You can tint the mastic a little with food coloring.
Now, remembering the labor lessons at school, we sculpt flowers, leaves, berries, bunnies, ducks, etc. from it. The fashioned decorations need to be dried. You can roll out the mastic into a layer 1-2 mm thick or thicker, and cut out the figures with a notch or a knife. It is better to roll out on cling film and sprinkle the mastic with powdered sugar.

If the mastic sticks to your hands during modeling, you need to add powdered sugar; if it dries out, wrap it in parchment or film. The only drawback of milk mastic is its yellowish color, so if you need to make flowers white, or soft pink and blue, I use gelatin mastic.

2. GELATIN MASTIC more capricious in preparation, you need to feel it, as confectioners say. Take gelatin - 10g, powdered sugar 900g, water 10 tablespoons.
Gelatin is soaked for 40-60 minutes, heated in a water bath, and then cooled. In the still liquid, but already cool gelatin, GRADUALLY add powdered sugar, kneading thoroughly. Delicate flowers, such as tulips, are especially good from this mastic. To do this, roll out the colored mastic into a thin layer, sprinkle with powdered sugar. Then, tearing off small pieces, we give the mastic the shape of a petal using a regular teaspoon (several spoons will be needed). Having covered the inside of the spoon with mastic, remove the excess. The petal is ready, let it dry, and in the meantime we move on to the next one.
Already on the cake we combine the petals into buds, and cut out the leaves from the same mastic, tinting them green.

3. Sugar mastic from marshmallows.

— marshmallow 50 g
- powdered sugar about 200 g

Place the coffee on a plate, add a tablespoon of water and place in the microwave for 20-30 seconds. They will melt.

Take it out, mash it with a fork, add coloring and powdered sugar.

First I kneaded with a fork, then with my hands. You need a lot of powdered sugar, but don't overdo it! The mastic is a little and should stick to your hands. If there is too much powder, the mastic will harden quickly and will not stick well.

4. Marshmallow mastic

To prepare you will need:

Powdered sugar - how much the mass will absorb;
Marshmallow (chewable) - 200 gr.;
Water – 2 tbsp.
Food coloring to change the color of the mastic.

First, marshmallows are placed in a deep plate, water is added (to give the mass sourness, it can be replaced with lemon juice), all this is placed in the microwave for 40 seconds. The mastic for the cake according to the recipe turns out to be soft and plastic. When the marshmallow has melted a little, powder is added, which is sifted in advance.

It needs to be added until the mass looks like plasticine, and this must be done gradually so as not to add too much, otherwise it will be impossible to work with the mastic - it will become rough. As soon as the mass is formed, you need to wrap it in cling film and put it in the freezer for 30-40 minutes, and then you can start working with it.

Experienced confectioners know that each type of mastic is suitable for specific purposes. But housewives, carried away by art, find different ways how to make cake mastic at home. More often the main criteria are inexpensive and available products, ease of preparation, versatility and the ability to color the mass after cooking.

Secrets of working with mastic!

1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling.
2. Depending on the type of candy, you may need much more powdered sugar than indicated in the recipe, so you need to stock up in large quantities in advance.
3. The mastic coating cannot be applied to a damp base - to soaked cakes, to sour cream and so on. The mastic dissolves quickly from moisture.
4. You can use it as a layer between the cake and fondant. butter cream(already frozen in the refrigerator), ganache or marzipan.
5. To glue jewelry onto a mastic coating, the gluing area should be slightly moistened with water. For gluing different parts For mastic figures, you can use protein or protein with a small addition of powdered sugar.
6. Marshmallows are most often sold in more than one color. It is best to buy white marshmallows. Colored marshmallows can be divided by color - place the white halves in one bowl and the pink halves in another.
7. Marshmallow figures can be decorated with food coloring on top or coloring can be added during the preparation of the mastic.

Attention!

If there is high humidity in the room, the cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is advisable to serve it immediately from the refrigerator to the table. If you still need time before serving, you can carefully blot the moisture from the mastic with a napkin. Or place the cake under a fan.
If the mastic has cooled down and began to roll out poorly, then it can be warmed up a little in the microwave or in hot oven. She will become plastic again.
You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film or placing it in a container.
Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months!
The mastic coating cannot be applied to a damp base - to soaked cakes, to sour cream, etc. The mastic dissolves quickly from moisture.
You can use buttercream (already set in the refrigerator), ganache or marzipan as a layer between the cake and fondant.
I think that if the top cake is not lubricated with anything, the mastic will not lie evenly on the cake. Cream or marzipan allows you to smooth out all the unevenness on the surface of the cake. The surface of the cake for the mastic should be perfectly flat.