Recipe for delicious mastic for cake. How to make mastic at home

One recipe for a dish can be passed down from generation to generation ad infinitum. For example, cakes and ways to decorate them. Housewives not only strive to impress guests with the excellent taste of their baked goods, but also want to give it an aesthetic appearance.

They are no longer interested in simply sprinkling chocolate or coconut shavings on cakes or writing on them with icing. At home, they manage to prepare a decoration - mastic for the cake. Thanks to the plasticity of the paste, housewives manage to make dessert a true work of culinary art.

Mastic is a paste that is used to model confectionery products. It is easy to use, like plasticine, you can sculpt various figures, flowers, and inscriptions from it. A variety of color shades allow you to turn an ordinary dessert into a fabulous spectacle at home.

Step-by-step video recipe

Not a single person will refuse such a cake. The result of working with mastic may come as a surprise even to the housewife herself, because it is not so easy to restrain the creative impulse and imagination.

There are three types of mastic: sugar, Mexican and flower. The first of them is the most popular among confectioners; it is used to cover cakes, pastries and gingerbread cookies. Sugar mastic is also used to form figures that decorate cakes.

Another type is flower mastic. As the name suggests, it is used for special decorations. The consistency of the paste is perfect for sculpting thin petals.

The plasticity of such mastic is due to the content of a special thickener in it; in addition, figured decorations made from it dry quickly and perfectly hold the originally created shape.

Mexican mastic is used for sculpting small decorations. It contains a fairly small amount of thickener, which allows you to slowly create any fine details.

Mastic for cakes at home can be either white or any other color. If you want to save money, go with the first option, and only then add food coloring and get a colorful paste.

It is important not to overdo it with the amount of coloring substances, otherwise the mastic will become unsuitable for further use, because it will tear and crumble when it hardens.

Recipe for making mastic at home for modeling a cake

The basic rules for making paste for decorating a cake are most likely unknown to you. Therefore, I want to dwell on them in more detail:

To prevent the mastic from tearing, use powdered sugar. When grinding sugar in a coffee grinder, you need to sift the resulting product through a very fine sieve.
When kneading the paste, watch its consistency. Do not overdo it; a large amount of dye or powdered sugar will cause the mastic to rupture.
If the mastic sticks to your hands while kneading, give it time to rest in a cool place.
Mastic for decorating a cake is stored in the freezer for about four months.

And now we will learn how to form some types of mastics at home. There should not be any difficulties during the work process. If you read each recipe carefully, you will complete the task very quickly.

Sugar mastic

Used for sculpting flower buds, leaves, and figures. Ingredients:

Cooking steps:

Pour cool water over the gelatin and let it swell for a quarter of an hour.
Place the dishes in a water bath and wait until the gelatin is completely dissolved.
Add lemon juice and vanilla, then add powdered sugar.

When kneading the paste, be careful not to let it become too stiff. Otherwise, you will get a problem in the form of constant crumbling of the paste.

Recipe for homemade milk flavored mastic

Homemade mastic has a pleasant smell of condensed milk; it is often used to cover dessert flour products.

Take:

170 g condensed milk; 160 g powdered sugar; 160 g of milk powder (can be replaced with baby formula); teaspoon lemon juice

Mix dry ingredients in a bowl, add lemon juice and condensed milk. Knead until you get a mass ready for use.

Condensed milk mastic recipe

This homemade mastic is great for sculpting small figures and covering cakes.

You need products:

160 g each of milk powder and powdered sugar; 10 ml lemon juice and 200 g condensed milk

Preparing pasta involves mixing all the ingredients in one bowl. First, pour the milk powder and powder into a bowl, then the lemon juice and condensed milk. Stir until the mixture becomes elastic enough.

Honey mastic recipe

Unlike sugar, honey mastic is more flexible. You can easily sculpt small decoration details from it and cover the entire cake (see photo).

To prepare the pasta you will need:

0.9 kg of powdered sugar; 3 tbsp. spoons of water; 175 g honey and 15 g gelatin

First of all, soak the gelatin in cold water for 15 minutes.
Then add honey and place the mixture in a water bath.
As soon as it (the mixture) becomes liquid, remove it from the heat and pour it into 800 g of powdered sugar.
Knead the paste, gradually adding the rest of the powder.

As a result, you have a plastic mass that does not stick to your hands. Recipe for checking the readiness of the mastic: press your finger on its surface and make sure that the mark does not disappear after a few seconds.

Chocolate mastic recipe for cake decoration

The preparation of mastic is based on the use of bitter dark chocolate. But there are times when they take a bar of milk or white chocolate instead.

So, attention, the necessary ingredients:

40 ml heavy cream; 90 g marshmallows; 2 tablespoons of powdered sugar; one spoon of butter and 100 g of dark chocolate

Another recipe for chocolate mastic involves mixing a hundred-gram bar of dark chocolate and a tablespoon of honey.
The mass is kneaded for several minutes and then checked for readiness.
To do this, you need to flatten a small ball between your fingers.
If the edges remain intact and are not torn, then the cake mastic is considered ready for use.

Recipe for marshmallow candy mastic

You need to purchase:

200 g marshmallows of one shade and half a kilogram of powdered sugar

Pour one tablespoon of butter over the candies and place in the microwave. Once the marshmallows have melted, remove the mixture and mix well. Gradually add powdered sugar, kneading the mastic until smooth and plastic.

Gelatin mastic

This recipe will come in handy if you need to sculpt some large, durable elements of jewelry, for example, a basket handle. This mastic is too hard to eat, but its advantage is that it retains its shape well.

Pastillage, as gelatin mastic is called, is prepared from:

120 g starch; 240 g powdered sugar; 60 ml cold water; a heaping tablespoon of gelatin; 5 ml lemon juice and 2 teaspoons honey

At home, the decoration is prepared as follows:

Pour gelatin over cool water and leave to swell for half an hour.
Melt the mixture over the fire until liquid and pour in lemon juice and honey.
Mix powdered sugar with starch and pour into liquid mixture. Knead the mass until plastic.
Line the mold with film and fill with paste.
Place the pastillage in the refrigerator and wait a couple of hours until it hardens.

If before sculpting the mass does not obey you, keep it in the microwave for a few seconds.

Flower mastic recipe

Once you learn how to work with flower mastic, you will be able to create delicate flower buds. They will be so similar to real flowers that none of the guests will even realize that you had a hand in this.

To knead plastic paste at home, you will need:

50 ml water; 2 dessert spoons of lemon juice; 550 g powdered sugar; 10 g gelatin; 10 g carboxymethylcellulose; 20 g shortening (cooking fat); 4 tbsp. spoons of corn syrup; 2 egg whites

If you wish, you can add bleach for the icing, this will make your mastic super snow-white, as in the photo.

Preparation step by step:

Pour water over the gelatin and let stand for a few minutes.
Mix powdered sugar with bleach and cellulose.
Melt the gelatin on the stove and add shortening and corn syrup.
Pour the mixture of liquid ingredients into the powdered sugar in a stream and, using a food processor turned on at medium speed, mix thoroughly.
Increase the speed of the machine and add the egg whites and lemon juice to the mixture. As soon as the mixture turns white and becomes homogeneous, turn off the machine and remove the mastic from the bowl.
Before use, it must be wrapped in film and kept for a day at room temperature.

Mastic has a limited shelf life - 3 months, provided it is kept in the refrigerator. The paste can remain in the freezer for longer – up to six months.

How to make a delicious cake and decorate it with fondant

If you prudently purchase ready-made sponge cakes, it will not take you much time to prepare the delicacy.

You will need:

250 g chocolate paste; 3 large spoons of semolina; 400 ml milk; a teaspoon of lemon zest; 250 g white sugar; 250 g butter; any fruit

So let's get started:

Cook porridge from semolina and milk, cool naturally.
Beat soft butter with granulated sugar, add lemon zest.
By combining the porridge with the cream mixture, you can consider the cream ready for use.
Cut bananas, kiwi or other soft-fleshed fruits into slices or circles.

Assembling the cake:

Place the sponge cake on a dish and generously coat it with cream.
Make another layer of banana (as in the photo) and cover with sponge cake.
Alternate layers until all ingredients are gone.
Do not lubricate the top layer with cream. Carefully remove any cream that has leaked from the sides with a spoon.
Immediately coat the entire surface of the cake with chocolate paste. First you need to melt it slightly by placing it in the microwave.
Apply the paste with a wide bladed knife, finally smooth the surface and let it harden in the refrigerator.
Now dip the knife in hot water and make the surface perfectly smooth. Now the cake is completely ready to be covered with mastic.

When planning a cake for a children's party, choose appropriate decorations. Boys will really love a dessert with colorful cars, girls will be delighted with a cake with flowers made from fondant.

Now that you already know how to prepare mastic for a beautiful decoration with your own hands, I hope it won’t be too difficult for you to put your knowledge into practice.

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. Its main task is to provide a smooth base on the cake for its subsequent decoration. You can also use sugar mastic to create a decoration for a cake, or various edible figures.

Sugar mastic is the 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 proposes to consider options for preparing various types of 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 of 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. The mastic prepared according to this option 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.
It is better to prepare large decorative elements in advance and let them dry thoroughly, then they will not 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 reheated using a microwave (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.

Edible decorations made from creams and whipped cream have recently been 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;
white marshmallows - 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 fill it with 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.

General rules for preparing and using mastic cake decorations

1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. 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. If the mastic remains sticky for a long time during mixing, then you need to mix in the powder until you get the desired consistency.

2. In NO EVENT should a mastic coating be applied to a wet base - to soaked cakes, to sour cream, etc. The mastic dissolves quickly from moisture. Therefore, there must be a “buffer layer” between the fondant and the cake. This could be marzipan or a thin layer of buttercream. If you are using buttercream, then before applying the mastic, you need to let the cake sit in the refrigerator until the cream hardens.

3. To glue different parts of mastic figures or to glue decorations onto a mastic coating, the gluing area should be slightly moistened with water.

4. When exposed to air for a long time, the mastic dries out. Some figures, for example, flowers, cups, spoons, plates, tables and chairs, are best made in advance and allowed to dry well.

5. Three-dimensional figures, such as flowers, must be attached to the cake shortly before serving, otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb moisture from the environment and fall off.

6. 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.

7. Marshmallow figures can be decorated with food coloring on top.

8. If the mastic has cooled down and began to roll out poorly, then you can warm it up a little in the microwave or in a hot oven. She will become plastic again.

9. You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film.

10. Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months.

Marshmallows are an English-American sweet. They have nothing in common with our marshmallows, although the name “marshmallow” is often translated into Russian as “marshmallow”.

Marshmallow - marshmallow candies (soufflé).

Marshmallow fondant is very pleasant to work with.

It easily takes the desired shape and does not stick to your hands, rolls out well and is painted evenly.

Marshmallows are ideal as mastic!

When purchasing candy, the name does not have to be "Marshmallows". It is enough that the name contains the combination "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestlé company - “Bon Pari, Tutti-frutti soufflé” and “Bon Pari soufflé”.

Two ways to make marshmallow mastic

Method 1

marshmallows - 90-100g (one pack of marshmallow candies)
lemon juice or water - ~1 tbsp. spoon
powdered sugar - ~1-1.5 cups

Preparation:

Marshmallows are most often sold in more than one color.

It is best to buy white marshmallows. Divide the marshmallows by color - place the white halves in one bowl and the pink halves in another. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave (10-20 seconds) or in a water bath until they increase in volume.

If you want to tint the mastic with food coloring, it is better to add it after you have taken the swollen and melted marshmallows out of the microwave. At this point you need to add the dye and mix the mass well with a spoon.

Then add sifted powdered sugar in portions and stir the mixture with a spoon or spatula. When it becomes difficult to stir with a spoon, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands.

Wrap the resulting mastic in cling film (the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.

Remove the finished mastic from the refrigerator, place it on a table sprinkled with starch and roll out thinly.

From the finished mastic you can make various figures, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.

Method 2

marshmallow - 100 g
butter - 1 tbsp.
powdered sugar - 200-300 g (you may need more or less powder)
food colorings

Preparation:

Place the marshmallows in a mold, add butter, and microwave for 15-20 seconds.

The marshmallow should increase in volume.

Add 50-100 g of powdered sugar, mix.

If you make colored figures, divide the resulting mass and add food coloring.

Add powdered sugar until you get a mass similar in consistency to plasticine.

The mastic is ready. You can roll it out and cut out various shapes.

Finished products are dried within 24 hours.

Finished products should not be stored in the refrigerator.

If you have any unused mastic left, wrap it in cling film and put it in the refrigerator.

If the cake is covered with cream, then it should be decorated with mastic products before serving.

A recipe for chocolate mastic that always works!

I tried many times to make ordinary mastic and all sorts of “things” from it. Yes, it worked, but.....
I don’t know, maybe my hands are not from there... but I really didn’t like the process itself, because everything around is covered in powdered sugar, for the time being it sticks to my hands, and the finished mastic and all sorts of roses freeze like stone, and no taste.

But I want to create all kinds of beauty, so that it’s simple, tasty and beautiful!!

And I found what I was looking for! Now I advise you too!!!

It's a pleasure to do it. No dirt.
It molds perfectly and takes the desired shape, and at the same time it’s also very tasty (I ate a little while I was making it)
I made these roses yesterday - now they are in my refrigerator, and even so they have not completely hardened, that is, they have not become stone-hard, and if you use them on a cake, they will be eaten at their best.

Try it too!!! You will not regret!!!

Dark chocolate – 100 g
Marshmallow (color does not matter) - 90 g
Cream (30%) – 40 ml
Butter - 1/2-1 tbsp. l.
Cognac - 1-2 tbsp. l.
Powdered sugar - 90-120 g

Recipe "Chocolate mastic and roses from it (always turns out)"

Remove from heat.
Constantly stirring with a spoon, gradually add sifted powdered sugar.
When the mass turns out to be too thick and elastic and it is no longer convenient to stir with a spoon, do it with your hands.

Add powdered sugar until the mixture feels like warm, tight, elastic dough.
It does not stick to your hands at all - on the contrary - your hands remain clean, but greasy.

Roll the mixture into a ball and place on baking paper.

The mastic is ready.
It turns out barely warm, very soft and tender.

You can store it tightly closed in the refrigerator, and warm it up slightly in a micro before the next use.

That's all!!!
Roses are ready!!!

For those who don’t like the recipe for marshmallow mastic, I can recommend a very simple recipe for milk mastic

Take a glass of powdered sugar, a glass of milk powder and a can of condensed milk. All ingredients are kneaded to a state close to soft plasticine. As the simplest dye, you can use cocoa powder; depending on its quantity, you can get a more or less rich chocolate shade.

Watch the making of a test rose from milk mastic from Vivien

I decided to try a mastic recipe from a magazine, I liked it, so to speak, because of the “healthiness” or safety of the ingredients for children -) My son’s birthday is coming soon, I would like something beautiful, and for some reason I thought about mastic, but I didn’t know how to cook it. The Internet is full of marshmallow recipes, but somehow I don’t find it appetizing to look at...
The center is thick and the edges are torn, they could have been fixed. But I was in a hurry, I wanted to see what it was like in practice -)))

And finally, take a look...

Homemade cakes have a special energy: they retain the warmth of the hostess’s hands, and it is this kind of cake that will create a special mood for the upcoming holiday. The pinnacle of home gastronomy is not just a deliciously prepared, but also an elegantly decorated dessert. If you want to surprise your guests, then this article is for you: so, how to make mastic for a cake at home.

Cake mastic is an elastic confectionery mass, which in its qualities is very similar to plasticine. You can make the most complex confectionery decorations from this material, but a beginner cannot work with it at a decent level. We will try to tell you about a few tricks.

The mastic is based on ordinary powdered sugar. Before making mastic with your own hands, it is very important to sift the powder through a small strainer. It is this stage that will indicate the quality of the future product, because if there are sugars in the mass, it will tear when rolled out.

After the mastic is ready, be sure to wrap it in a plastic bag and leave it in the refrigerator for twenty minutes. During this time, the mass will acquire good plasticity. You can store the mastic in the refrigerator for about two weeks, but only if it is wrapped in cellophane. If you plan to store it in the freezer, you can count on two months.

Any recipe implies that dyes are added to the sugar dough during the kneading process. If you need a lot of different colors, you will first need to knead the uncolored dough and then separate a piece from it. Don't forget to hide the rest of the mastic in a bag in the refrigerator, otherwise it will dry out. Form a circle from the torn piece and make a depression in the middle. Add a couple of drops of dye there and knead until you get a uniform color.

You don’t need any special equipment for making mastic: you can almost certainly find it in your kitchen. The mass is simply rolled out using a wooden rolling pin on the table. After covering the dessert or cake, the edges can be trimmed with a round pizza cutter. You can make some figures to decorate the product using ordinary cookie cutters. If you plan to decorate the cake with flowers, you can use spoons. Fill the cavity of the spoon with a piece of rolled out fondant and carefully collect the excess around the edges.

When preparing mastic becomes a habit for you, you can use several special tools. For example, a smooth plastic rolling pin for rolling out the mass, as well as silicone mats with markings. On large mats it is very convenient to roll out coverings for cakes, and on small mats - elements of shapes. Cuttings for flowers, butterflies and leaves, as well as stacks for modeling, will also help in the work.

On a note! Any step-by-step recipe will indicate that the base should under no circumstances be wet. After the cake is covered with cream, you need to place it in the refrigerator and wait until it hardens completely. If the mastic comes into contact with something wet, it will immediately melt. It is advisable to do the decor in advance so that it has time to dry thoroughly. If jewelry is stored in a plastic container, it can be stored for several months.

Honey mastic

The honey mass will be softer than the sugar mass. It will not crumble or crumble, so it will be a pleasure to cover the cake with it. It is also ideal for creating small decorations. The only disadvantage of honey mastic is its higher cost due to the fact that cheap sugar is replaced by more expensive honey.

You will need:

nine hundred grams of powdered sugar;
one hundred eighty grams of honey;
forty-five milliliters of water;
fifteen grams of gelatin.

Let's start cooking:

First, soak the gelatin in water for about thirty minutes. Then mix gelatin with the specified amount of honey and heat the resulting mixture in a water bath. One glass of powder should be set aside, and the remaining powder should be poured into the mixture with honey. Knead the sugar dough and slowly add the remaining powder. Ready! If you press on the resulting mastic, it will leave an indentation left by your finger.

Sugar mastic

The most versatile and simple mastic recipe. Sugar is great for sculpting flowers and figures.

You will need:

five hundred grams of powdered sugar;
sixty milliliters of water;
one teaspoon of gelatin;
one teaspoon of lemon juice;
vanillin.

Let's start cooking:

As in the previous recipe, soak the gelatin for thirty minutes, then heat it in a water bath. Add the above amount of lemon juice to the heated gelatin and gradually add powdered sugar. Knead the mixture until the dough becomes elastic. Do not allow the mixture to become very hard. In this case, it will simply crumble during operation. Powdered sugar mastic is ready!

Milk mastic recipe

You already know how to make sugar mastic. Once you master this recipe, you can try making mastic with milk. Note that powdered milk is used, which can be quite successfully replaced with baby formula or dry cream.

You will need:

milk powder (one hundred and sixty grams);
powdered sugar (one hundred and sixty grams);
condensed milk (one hundred and seventy grams);
one teaspoon of lemon juice.

Making mastic with milk powder will not take you much time. Take a deep bowl and mix powder and dry milk in it. To the resulting mixture you need to add one teaspoon of lemon juice and condensed milk. Knead the dough until it becomes plastic. That's all, the mastic is ready!

Chocolate mastic recipe with photo

Mastic for covering a cake is made from completely different chocolate: white, milk or bitter. There are a lot of cooking options, here is one of them:

Take one hundred grams of dark chocolate and melt it in the microwave.
Add one tablespoon of honey to the melted chocolate and mix well. It’s easy to check the readiness of chocolate mastic: tear off a small piece of dough, roll it into a ball and flatten it with your fingers. If the mass is ready, then its edges should not tear.

To prepare chocolate mastic according to another recipe you will need:

one hundred grams of dark chocolate;
forty milliliters of cream (30%);
ninety grams of marshmallows;
two tablespoons of powdered sugar;
two tablespoons of cognac;
one tablespoon of butter.

Let's start cooking:

Melt the specified amount of chocolate in a water bath. Without removing from the stove, add marshmallows to the chocolate and continue stirring constantly. Once the marshmallows have dissolved by half, you can add cream, cognac and butter. Mix everything thoroughly until the future mastic becomes uniform in consistency. Remove from heat and slowly add powdered sugar. Knead until the mass turns into an elastic dough. Shiny mastic is ready!

Marshmallow mastic recipe

Recipes for mastic based on marshmallow marshmallows are very popular. We recommend buying marshmallow candies of the same color, or separating them by color before cooking.

You will need:

marshmallow marshmallows (two hundred grams);
powdered sugar (five hundred grams);
one teaspoon of butter.

Let's start cooking:

Place one teaspoon of butter and marshmallows in a bowl and heat in the microwave for a few seconds. We want the marshmallows to start melting. Using a spoon, stir the mixture until you get a homogeneous mass. We introduce powdered sugar into the future mastic gradually. It’s easy to determine readiness: the mass will resemble plasticine.

Gelatin mastic

This type is simply irreplaceable when you need to make durable parts for decorating a cake. However, it has one drawback: it is impossible to eat such mastic, as it turns out to be very hard. Nevertheless, gelatin mastic dries well and retains its shape, which means it should be used exclusively for decorative purposes.

You will need:

two hundred and forty grams of powdered sugar;
one hundred and twenty grams of starch;
one heaped tablespoon of gelatin;
sixty milliliters of cold water;
one teaspoon of citric acid;
two teaspoons of honey (it is better to use artificial honey).

Let's start cooking:

Gelatin is traditionally filled with water for thirty minutes, after which it needs to be melted in a water bath. Add the above amount of citric acid and honey to the melted gelatin. In a separate container, mix powdered sugar and starch, then slowly add them to the gelatin mixture. You should end up with a mass with a smooth, uniform consistency.

Next, line the bottom of the bowl with food. film and pour mastic there. Wrap it in film and put it in the refrigerator until the mass stops spreading and thickens. Before using this mastic, knead it thoroughly. If it cannot be sculpted because it is too cold, put it in the microwave for a couple of seconds.

Condensed milk mastic

Professional confectioners use this type of mastic quite often. Mastic based on condensed milk has a very soft and oily structure, which makes it very comfortable to cover even the largest cakes. In addition, this mastic is very tasty.

You will need:

two hundred grams of condensed milk: one hundred sixty grams of powdered sugar;
one hundred sixty grams of milk powder;
two teaspoons of lemon juice;
one teaspoon of cognac.

Let's start cooking:

Mix dry milk and powdered sugar, slowly pour condensed milk into the resulting mass. Add one teaspoon of cognac and lemon juice, mix well. Keep in mind that mastic based on condensed milk will not be snow-white: it will have a characteristic yellowish tint.

How to make mastic shiny or colored

Despite the fact that today there are a huge number of artificial food colors on sale, we still recommend using natural ones (vegetable or fruit). They may not always give such a rich color as we would like, but for a delicious homemade cake this is the best option and the right choice for a housewife who cares about the health of her loved ones.

Vegetable dyes are obtained simply: if you use berries, then chop them thoroughly using a blender. If you use vegetables as a dye, it is better to grate them on a fine grater and squeeze out the juice through cheesecloth.

So, what colors can be obtained from plant ingredients?:

red color and all its shades (juice of strawberries, cranberries, red currants, raspberries). You can also use red wine;
rich pink color is achieved through the use of beets;
if you need to achieve a yellow color, then use lemon zest or saffron infusion;
green color is achieved through the use of spinach;
To make the mastic have an orange tint, use carrot juice or orange zest;
You can get purple or blue dye from blueberries, grape juice, and also from red cabbage;
A brown color can be achieved by adding cocoa powder, strong coffee or sugar burned in a frying pan.

As for purchased food colorings, there are several types of these products:

dry powdered dyes. Before adding such a dye to the mastic, you need to dilute it in water. As a rule, you need to take one tablespoon of water with dye on the tip of a knife.
liquid. Such dyes are added to mastic instead of water.
concentrated and thicker gel dyes. Economical option, very rich colors.

Achieving shine with mastic is not as difficult as it might seem. To do this, you need to dissolve one tablespoon of honey in one tablespoon of vodka. This mixture is applied to the mastic using a soft brush at the end of preparing the cake. Vodka will not leave any smell or taste - it will simply evaporate. And you will get a stunningly beautiful cake with a pleasant glossy shine.

Watch the video recipe for inspiration:

Do you know any simple mastic recipe for beginners? If yes, then share with our users in the comments below the article.

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