Mastic will turn even a simple cake into a confectionery masterpiece. You can create any decoration from it. Anyone can learn the basics of working with mastic - it's not difficult. From the article you will learn how easy it is to make mastic with your own hands, how to cover a cake with it, and what is the difference between the types of mastic.
Covering a cake with fondant or creating decorations with it is an easy way to turn ordinary baked goods into a confectionery masterpiece. You can buy mastic or make it yourself. You can gain basic skills in the art of working with mastic paste using master classes with photos and videos.
Ready-made sugar mastic is always available in the online store Supermarket for confectioners in this section. You can buy online products made in England, the Netherlands, Turkey and other countries. Available as "basic" white mastic, and colored. The price of a package of colored mastic is about 240 rubles.
This mastic for professionals and novice confectioners has all the necessary properties:
- homogeneous;
- stretches well, does not crumble;
- with a neutral sweet taste or with different tastes.
In addition, you can immediately purchase exactly the type of mastic that is best suited for your purposes. There are three categories:
- universal;
- for covering;
- for sculpting.
If you want to try making a plastic mass with your own hands, then this is also possible.
Mastic at home
First, determine for what purpose you need to make mastic. Dairy (based on powdered or condensed milk), chocolate and marshmallow mastic are suitable for covering cakes. To create figures - chocolate, sugar and marshmallow.
Homemade marshmallow mastic is the most popular and simplest recipe. If you follow all the steps step by step, you will get an almost universal mass.
In total you need four components - marshmallows (100 g), powdered sugar (250 g), a little citric acid and water.
- Place the marshmallows in a bowl, add a pinch of citric acid diluted in a tablespoon of water.
- Place the bowl in the microwave at maximum power. The marshmallows should melt well.
- Start mixing into the mixture powdered sugar. Work like you would with dough - the mastic should become smooth and elastic.
- Roll the finished lump in powdered sugar, wrap in film and place in the refrigerator for half an hour. After this, you can begin the cake decorating process!
This one is delicious and simple mastic for cake can be easily colored with food coloring. There are two ways to add color to the mass:
- add dye while kneading - this will give you delicate shades;
- paint already ready cake or a figurine. The color will be brighter, you can combine tones and paint complex decorations. But be sure to let the surface dry!
Another type of mastic intended for sculpting jewelry and figurines is gelatin. It is snow-white and hardens quickly. It is good for sculpting trees and bridges. You will need:
- 0.5 tsp gelatin (2 grams),
- 2 tsp water (10 ml.)
- 100 gr. powdered sugar
- a couple drops of lemon juice.
You need to let the gelatin swell in water, then melt it in a water bath. After dissolving, add powder little by little, kneading like dough. Make sure that the mixture does not become too thick - if it starts to crack, add lemon juice.
Working with mastic
Working with mastic is not like that difficult process, as it may seem. You just need to take into account a few important rules. 
- If you make your own mastic, use high-quality powdered sugar. It should be free of grains - the sugar crystals will cause the mastic layer to tear.
- To glue the fondant decoration onto the cake, moisten the desired area of the surface. Parts of the assembled figures can be glued together with egg white.
- Large figures must be made in advance and allowed to dry.
- Complex and voluminous flowers should be stored in the refrigerator after drying, and glued shortly before serving the cake. Otherwise, they will absorb moisture from the air and may lose their shape.
- To make the surface shiny, brush the cake with vodka 10-20 minutes before serving. The alcohol will quickly disappear and the cake will be shiny.
- Dry and gel dyes are best suited for coloring.
- You can easily color the mastic at the kneading stage by rolling it into a ball and making a depression in the center. The dye is applied with a toothpick. Then knead.
Don't take it right away complex shapes and figurines: cover a round cake, make simple flowers or cut out decorations using molds.
The nuances of working with mastic for cakes
If you want to cover the cake with mastic, you need to first prepare the surface of the product. Suitable for mastic chocolate ganache, butter or caramel cream, marzipan. This “layer” will help the mastic keep its shape: it “floats” from moisture, so on cakes with impregnation or sour cream it cannot be applied.
Sometimes it is advised to cover the top crust and sides apricot jam. But in this case, the mastic “wrapper” of the cake will swell from moisture.
A few more tips:
- Pre-level the surface: apply the cream, smooth it with a spatula, let it harden in the refrigerator, and then check that the layer is even. Mastic will not hide unevenness.
- It is better not to store the finished cake in the refrigerator for a long time. If you take out a product and it is covered with microdroplets of water, do not wash it, let it evaporate on its own. Otherwise, stains will remain on the mastic.
- Don't roll out the mixture too thin. The ideal thickness is 3-4 mm. The table or board should be sprinkled with powder or starch. A silicone mat will also work well.
Working with cake fondant is easier if you use a few useful tools. These include:
- perfectly smooth rolling pin;
- leveling iron;
- rotating stand;
- roller for trimming edges.
All this can be purchased in the section “for mastic and marzipan” on the online store website Supermarket for confectioners.
Decorating a cake with fondant - how to do it
To make a cake with mastic - simple or complex, there is no need to rush. Then even a novice pastry chef will be able to make his own small masterpiece. The algorithm for a simple cake wrap looks like this:
- roll out a circle of mastic. The diameter of the circle should be approximately equal to twice the height of the cake plus its diameter. Add to this a couple of centimeters “for trimming”;
- roll the mixture onto a rolling pin and transfer it to the cake;
- Smooth the top with an iron, being careful not to stretch the mass. Then smooth out the corners;
- Carefully press down the sides to remove any creases. Walk the iron over the surface;
- trim off the excess with a roller.
On average, a cake with a diameter of 15 cm and a height of 10 will require half a kilo of mastic. And for large ones, with a diameter of 35 cm - two kilograms.
If you didn’t calculate correctly and there are still bubbles on the surface, you can get rid of them by lifting the edge of the layer and laying it down again. If you have leveled the top and moved on to the sides, there is no need to return to it and smooth it further, because the mastic will stretch.
Decorating a cake with fondant can be done using prepared circles exactly along the diameter of the cake and ribbons of a contrasting color for the sides.
A textured surface can be easily created using tongs. Using pastry tongs, like tweezers, “grab” a piece of mastic and pinch it. With this device you can make geometric patterns, leaves, hearts.
Mastic cake decorating ideas
Mastic decorations can be used to decorate cakes of any size. Elements made from this mass go well with sugar beads or pearls, sprinkles and other confectionery decor.
An elegant and simple option is to cover the cake with elongated triangles of pearl fondant. The elements need to be layered on top of each other to create a ruched effect on the fabric. You can place several large sugar beads in the center.
A very effective decoration for mastic cakes is the use of figures cut out with cookie cutters. Snowflakes, hearts, and leaves look good against a contrasting background.
Delicate and very romantic decor - multi-colored “skirts” made of mastic on the sides of the cake. You need to cut out the ribbons, carefully make “assemblies” using a wooden knitting needle or stick and glue them to the cake. For more reliable fastening, you can use needles or pins - when the decoration dries, they can be easily removed. Additionally, you can cut out mastic bows.
From mastic different colors You can make “marble” or “zebra” decor: contrasting ribbons, thin ribbons should be placed on a mastic circle, and then rolled out until smooth.
Mastic cake secrets for beginners
The best cake layers with mastic coating- biscuit, but there are recipes that allow you to use shortbread and even soufflé. However, if you want to make a soufflé cake, there should be sponge layers on top and bottom. Otherwise, the mastic will flow and the cake will lose its shape.
The basic version for a sponge cake is a dough made from eggs, sugar, flour and butter. Proportions vary depending on the recipe. The cake layered with the selected cream must be placed in the refrigerator for soaking. You can even press it on top with a press so that it takes shape.
Then you need to trim the sides to make it easier to cover with mastic. If the cake is made up of several parts, you need to make the desired shape. For convex elements, you can make a mixture of biscuit crumbs and cream for mastic. It’s easy to disguise unevenness with it.
A simple cream recipe - made from butter and condensed milk. Beat a stick of butter with a mixer until a white mass is obtained and add half a can of condensed milk. Whisk again. Cover the cake with cream and put it in the refrigerator. Then use a heated dry spatula to smooth out any unevenness.
You can start covering the cake with fondant!
For beginners, you can apply any design or inscription to a mastic cake using a stencil and a special dye or food markers.
Simple flowers are made using cups and other containers of different diameters: circles are cut out, and then the flower is assembled.
Simple mastic cake, basic recipe
If you want to make a cake quickly, the easiest option is to use ready-made cakes. Next you need to “assemble” the product: 
The “inner” cream with which the cakes are layered can be used in almost any way to your taste, for example, creamy, custard, butter.
- To make the cake tastier, the layers can be additionally layered with dried fruits, fresh fruit that do not get soggy, or alternate between cream and sour jam;
- The top layer is covered with butter cream.
- An even simpler option is to use a ready-made chocolate spread. You need to heat it slightly so that it spreads better, and then cool the cake in the refrigerator.
- Cover the finished cake with fondant as usual. If the excess mass is trimmed unevenly, the bottom edge of the cake can be decorated with sides or cut out openwork ribbons.
This is the simplest mastic cake, basic recipe- you can even prepare it with your children, who will enjoy sculpting from a pliable mass, like plasticine.
IN Supermarket for the pastry chef You can purchase felt-tip pens for drawing with mastic, equipment for creating flowers and figures, ready-made sweet flowers and much more. You can make your own little confectionery masterpiece in just a few hours.
Making jewelry with mastic
Today, not all people understand what mastic is. Many people don’t realize that this is the name of a decoration for a cake or pie. To be more precise, this is just edible decor cake that you can create with your own hands. In fact, this is very convenient, because with the help of mastic you can create original edible paintings, as well as congratulate your loved one with your own hands. You don't have to be a skilled pastry chef to master the technique of creating fondant. Making mastic at home is quite simple.
The easiest method to make mastic
You will be required small set products and the desire to create. Please note that properly prepared mastic should resemble in consistency nothing more than plasticine. It is this structure of the mastic that allows you to create figures and patterns of different sizes and shapes. You can create figures not just to decorate a dish, it’s no secret that they will taste no worse regular sweets. If you are not afraid to experiment, then you simply need to master this technique. You can make mastic at home with a reserve.
The best way preparing mastic You can put it in the refrigerator and store it there for about 3 months, using it each time to decorate cakes. To prevent the mastic from losing its unique properties, it should be wrapped in polyethylene or regular film. It is very simple to prepare this substance. To do this, you should skimp on the store in advance and purchase following products. You will need gelatin, 10 g will be enough, 1/3 cup of regular filtered water, and also, very little, citric acid. You will have enough of this substance literally on the tip of a knife. Most main ingredient- This is powdered sugar. It will be needed a large number of. Buy about 500g of this product.
DIY mastic You can make mastic at home using the following technology. To do this, first of all, you must prepare gelatin. It is necessary to soak it in water until it swells. For these purposes, you should use cold water. You need to soak the gelatin for about an hour, maybe a little more. After the gelatin has acquired the appropriate shape, it needs to be melted. To do this, create a water bath and dissolve it, and then simply add citric acid. After which the resulting mass is allowed to cool properly. Make powdered sugar.
Making the mask flexible
To make the mastic flexible and plastic, some subtleties must be observed. It is worth carefully sifting the powdered sugar and making a small hole in this slide, then mark the gelatin into this hole, after which you should very quickly mix all the ingredients and knead a kind of dough. You should get a fairly homogeneous white substance. If you do everything correctly, following our advice, you will eventually be able to get plastic mastic from sugar.
Making flexible mastic with your own hands Many cooking shows tell you how to make fondant at home. The recipes are always different. We suggest you follow our recipe, there are no difficulties in it, the only thing that is required from you is attention. After you have received the mastic, you can roll it into a layer. In order not to damage the surface, the mastic must be covered with a thin film, and only then begin to roll out.
This is a great decoration for any sweet dish. You can use various cutters to cut out flowers or animals. You can also create complex compositions from sugar figures; you only need to use your imagination and a boring dish will immediately turn into a complex, bright composition. You can create a flower by first cutting out required amount petals, leaves and middle. Your drawing doesn't have to be flat. Mastic allows you to create three-dimensional compositions.
How to make the right mastic
You already know how to make mastic at home. You also need to understand how to attach the parts. For this you only need water. A drop of water will be enough to hold the details of the composition together. But what if you don't want to be limited to white fondant parts? You may want to create a bright, colorful composition and multi-colored elements. There's no problem with that.
The mastic should look like this The thing is that mastic can be painted. You will learn how to do this correctly right now. To do this, it is enough to use natural dyes that are contained in different products. Let's say red veet can be easily obtained from beets. If you require Brown color, then cocoa powder is suitable for these purposes.
If you require an unusual color that cannot be obtained from natural dyes, you will need to use food paint the desired shade. Master classes for creating mastic are very common today. You don’t have to sign up for them, because everything you need can be found on the Internet. I would like to say a few more words about the coloring of mastic. It is important to understand the technique of assigning colors to figures. You will be required to perform a simple algorithm of actions. To do this, you need to add a coloring agent and begin to thoroughly knead the mastic. After these movements, the mass should acquire the desired color.
You should get the following elements Work harder and you'll get the color you want the first time. Roses are often made from mastic. This delicate decoration, which can add a festive mood to the cake. It's very easy to do. You need to cut out a certain number of circles and roll them, having previously laid them out, going beyond the edge of each. The petal circles should fit tightly and should be held together with the same water.
Delicious mastic with sugar
Sugar mastic is depicted in photos of cakes and pies. This universal method decorating dishes, which does not require large expenditures, although it can create real edible masterpieces. There are different types of mastic. Marshmallow mastic is very popular. If you haven't met yet similar product, then we hasten to assure you that these are ordinary marshmallow candies. The advantages of such mastic are very great. It is worth noting the versatility of this product. It is quite easy to work with it and create the desired textures.
Mastic with sugar for cakes To prepare a product such as marshmallow mastic, you should watch the video or follow our simple instructions. You will need marshmallow candies, powdered sugar and water. This mastic is prepared in the same way as regular mastic, but its properties are slightly different. She takes it very easily the required form and is lighter in weight. This is great material to work with.
Regardless of what type of mastic you prefer for your work, you will be satisfied. Using this substance, you can hide defects in cakes, while giving the cake the desired mood and theme. Mastic is a very practical edible material that every housewife should use to decorate her delicious desserts.
Video
Even the most simple cake will be transformed into an elegant and festive one if you decorate it with pastry fondant. Find out right now how to quickly and correctly prepare it at home. We offer a selection of proven recipes for sugar mastic for beautiful covering of cakes, sculpting themed figures, spectacular flower arrangements, three-dimensional numbers and congratulatory inscriptions. This recipe food mastic used by professional confectioners. It is ideal for covering holiday cakes and making small decorations and figurines. You can sculpt figures, numbers, flower arrangements and other decor immediately after preparing the mastic. To completely dry the jewelry, 2-4 hours at room temperature. Marshmallow mastic is not suitable for covering the surface of cakes - if rolled out thinly, the layer may break. Unlike marshmallow-based mastic, marshmallow mastic is suitable both for sculpting confectionery decor and for covering homemade cakes. For modeling, the mastic mass should be of a fairly dense, elastic consistency; for covering, it should be soft and plastic. Before use, it is advisable to wrap it in film and put it in the refrigerator for half an hour or an hour. To ensure that the milk mastic does not dry out and retains its plasticity for a long time, immediately after kneading it is wrapped in cling film and placed in a tight bag. Confectionery mastic prepared according to this recipe is suitable for covering cakes and for figures, numbers and inscriptions. A beautiful covering from confectionery mastic can be made on any cake that has a fairly dense surface: honey, shortbread, sponge cake, etc. Delicate yogurt and jelly cakes, as well as soufflé cakes, are not suitable for decorative covering. In addition, you need to make sure that the cream with which the cake layers are layered will not dissolve the sugar mastic. Custard and butter creams, thick creams made from condensed milk go well with mastic. Creams based on yoghurt, sour cream or cream are not a suitable base for mastic coating of cakes. Mastic prepared according to this recipe will have a warm creamy hue. If you need it for cake decoration confectionery mastic different colors, divide the mixture and add suitable food coloring while kneading. Cake "Ideal" How to cook:
Cupcakes "Creamy" How to prepare:
In conclusion, here are eight useful tips: We wish you success in your confectionery creativity!Figures made from mastic for cake, photo
Sugar mastic recipe, step-by-step instructions
Homemade marshmallow mastic recipe, step-by-step instructions
A simple mastic recipe at home, step by step
Recipe for marshmallow mastic, step by step with photos
Mastic recipe for modeling, master class
Chocolate mastic recipe, step by step instructions
Delicious mastic recipe, step by step
Milk mastic recipe
Recipe for mastic for flowers
Mastic recipe for covering a cake
Condensed milk mastic recipe
Video: cake mastic step by step recipe
Gelatin mastic recipe
Recipe for mastic from powdered milk
Recipe for mastic with oil
Homemade mastic cake recipe
Recipe for cupcakes with fondant with photo
If you are encountering the concept for the first time or have already seen it on a cake, then it is very difficult to imagine how it was made. Mastic is an adhesive and astringent edible substance, homogeneous in composition, which is created in production or prepared manually. When prepared correctly, the consistency is similar to plasticine, from which you can sculpt any figures. The most important thing is that the parts made from this material are very beautiful and also edible, because they use natural dyes and food. If it is not completely useful for the cake, it can be stored in the refrigerator for 3 months; before placing it in the freezer, you need to wrap the mass in cling film.
Cake mastic is used to decorate cakes and other products. You can cover the finished cake with it; thanks to the mastic, the surface of the cake will have different and soft shapes.
Fondant decorations can turn a simple cake into a work of art. You can make various decorations from mastic: flowers, leaves, various figures, flower arrangements... Decorations are sometimes so beautiful that it’s a pity to even eat them!
Types of mastic
You can buy mastic for the cake in a store, or make it yourself - it all depends on the housewife. But you definitely need to know that there are several types of cake mastic, they have the same base - sugar or powdered sugar, soft marshmallows, and other ingredients vary.
- Honey mastic for cake. As the name suggests, this cake mastic is made from honey; it is easy to sculpt cake parts and figures from it, because it is softer than sugar, because it never crumbles or crumbles.
- gelatin mastic for cake, also called pastillage. Its base is gelatin, thanks to which the mass hardens quickly, becomes elastic and hard. This allows you to do complex small details. For example, flower stamens and petals.
- milk mastic for cake. It is one of the most common types of cake mastic. Condensed milk is used for preparation. This mass is most often used to cover the base, the cake itself, or medium-sized figures are sculpted.
- marzipan paste for cake. This mastic has a very soft consistency, this allows you to roll it out in a thin layer of several millimeters and beautifully cover pies and cakes. But remember that it is impossible to make inscriptions and figures from it, it almond contains.
- industrial mastic for cake. It is universal and therefore suitable as decoration confectionery, and for tight fitting. By appearance and it tastes no different from homemade.
- flower fondant for cake. This type of mastic is for “fine jewelry” work perfect option, creating a flower from mastic. You can cut out leaves, petals, etc. from the flower mass. They will not lose their shape and will look natural.
Recipes for making mastic at home
Before preparing mastic for a cake, you need to take the following tools, no matter what type of mastic you choose:
- Ruler;
- Rolling pin;
- Colored ribbon;
- A wooden board for rolling out or a dry and clean table;
- Cling film.
- Round knife.
For various types mastic products will vary, but we will look at the most common and simple ones.
How to prepare mastic
Mastic is prepared from powdered sugar with the addition of gelatin, water and lemon juice. Oil and glycerin are also added, this is done so that the mastic does not dry out so quickly. The sugar mass is kneaded for 15 minutes.
It is better to knead the finished mastic on a table sprinkled with powdered sugar in advance; you can also use starch. This must be done to prevent the mastic from sticking to your hands and table while working with it. 
You can tint the mastic with spinach juice, beet juice, carrot juice, juice different berries, or dyes that are sold in the store. 
It is necessary to pack the finished mastic in cling film so that it does not dry out.
You need to decorate the cakes with fondant after the cream has hardened. It is more correct when the cake is covered with marzipan mass or the surface of the cake consists of dry sponge cake.
How to cover a cake with fondant
To cover the cake with mastic, you need to place it on a turntable, so it will be more convenient to work with it. Sprinkle the surface of the table with powdered sugar, then roll out the mastic on the table to 5 mm thick. The rolled out mastic should be wider than the cake.
Place the fondant onto the cake using a rolling pin. Sprinkle your hands with starch and first smooth the mastic over the surface of the cake so that it fits tightly to it, then on the sides. Use a knife to trim off any excess fondant along the base of the cake. You can make a figurine or other decorations from the leftovers. 
If further decoration of the cake is not planned, then you can wrap the mastic in cling film and store it in the refrigerator, but for no more than 2 weeks. 
How to paint and store mastic?
Almost every preparation requires coloring the mastic. Before you make fondant for your cake at home, you need to think about the colors needed for decoration. It is better to add dyes during the cooking process than during ready mass, so the color will be more even. 
If you still have to paint after preparing the mastic, then first roll a small ball out of it, make a depression in it, pour in a few drops of paint, then stir until the color is uniform and wrap the piece in polyethylene.
Mastic and figures made from it can be stored for no more than 3 months, and the parts must be prepared before the holiday at least 2 weeks so that they keep their shape and have time to dry.
Mastic recipes for cakes
gelatin mastic
Ingredients:
- Gelatin (powder) - 2 teaspoons,
- Powdered sugar - 450 +/-50 g,
- Water - 50 ml.
How to prepare mastic:
Pour the gelatin into a bowl with cold water, stir well and leave for swelling. Dissolve it in a water bath and cool.
Sift the powdered sugar, pour in the gelatin until homogeneous mass knead. Roll it into a ball and put it in a plastic bag. If during cooking the mass turns out sticky, then add powdered sugar. If good mastic If you succeed, but there is still powder on the table, then continue kneading, removing excess powder.
Mastic with egg white
Ingredients:
- Glucose syrup - 2 tbsp. spoons.
- Powdered sugar – 450-500 g,
- Egg white- 1 PC.
How to prepare mastic:
Combine glucose and egg white in a bowl and mix. Add powdered sugar (450 g), sifted in advance, and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 2 hours. Knead again later. If the mass turns out sticky, add powdered sugar. If you have a good mastic, but there is still powder on the table, then continue kneading, removing the excess powder.
Mastic with vegetable oil
Ingredients:
- Vegetable oil - 2 tbsp. spoons,
- Powdered sugar (sifted) - 450 +/- 50 g,
- Liquid glucose - 1 tbsp. spoon.
- Cold water - 30 ml,
- Powdered gelatin - 1 tbsp. spoon,
How to prepare mastic:
Pour the gelatin into a bowl of cold water, stir well and leave to swell, then dissolve it in a water bath and cool. Add to it vegetable oil, glucose, stir. Add the egg white, mix again and combine with powdered sugar. Stir the mixture with a pastry spatula until a mass forms.
Place the resulting mass on the table, sprinkled with powdered sugar, and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 1-2 hours. Then knead again and then proceed to sculpting or rolling.
Marshmallow mastic
To prepare marshmallow mastic you will need:
- Marshmallow (chewable) - 200 gr.;
- Powdered sugar - how much the mass will absorb;
- Food coloring to change the color of mastic
- Water – 2 tbsp.
How to prepare mastic:
First put the marshmallows in a deep plate, add water (to add sourness to the mass, you can replace it with lemon juice), place the whole thing in the microwave for 40 seconds. The mastic for the cake according to the recipe turns out to be tender and plastic. When the marshmallows are slightly melted, powdered sugar is added, which is sifted in advance.
Until then, it needs to be added until the mass becomes similar to plasticine, and this should 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 obtained, cling film you need to wrap it and put it in the freezer for 30-40 minutes, and then you can start working with it.
Mastic with condensed milk
For this mastic with condensed milk you will need the following components:
- Powdered milk – 150 gr.;
- Condensed milk – 200 gr.;
- Cognac – 1 tsp. (you can cook without it);
- Powdered sugar – 160 gr.;
- Lemon juice – 2 tsp.
You must first combine the powdered sugar and powdered milk, then sift them through a sieve and gradually begin to pour out the condensed milk, add lemon juice and cognac. As soon as the mass has acquired the consistency of plasticine, it must be put in the freezer, transferred to cling film.
Marshmallow mastic
Marshmallows are marshmallow candies (souffles), English-American sweets. They have nothing in common with our marshmallows, although the name “marshmallow” is often translated into Russian as “marshmallow”.
Marshmallow mastic easily takes the desired shape and does not stick to your hands, rolls out well and is painted evenly.
Two ways to make marshmallow mastic:
Method 1:
Necessary:
lemon juice or water – ~1 tbsp. spoon
marshmallows – 90-100g (one pack of marshmallow candies)
powdered sugar – ~1-1.5 cups.
It is best to buy white marshmallows. Divide the marshmallows by color - place the white halves in one bowl and the pink halves in the other. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave for 10-20 seconds or in a water bath until they increase in volume.
If you want to tint the marshmallow mastic with food coloring, it is better to add it after you have taken the melted and swollen marshmallow 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 to the mastic on all sides so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.
Remove the prepared mastic from the refrigerator, place it on a table sprinkled with starch, and roll out thinly.
You can make various figures, leaves, flowers from the finished mastic, or cover the cake with a thinly rolled mastic sheet.
Necessary:
butter – 1 tbsp.
food colorings
powdered sugar – 200-300 g (you may need less or more powder)
marshmallow – 100 g.
How to make marshmallow mastic:
Place marshmallows in a mold, add butter, and microwave for 15-20 seconds. The marshmallow should increase in volume. Then add 50-100 g of powdered sugar and mix.
If you will be making colored figures, divide the resulting mass and add food coloring.
Add powdered sugar until the mixture is similar in consistency to plasticine. Marshmallow mastic is ready. You can roll it out and cut out shapes. Drying finished goods during the day. Finished products should not be stored in the refrigerator.
If the cake is covered with cream, it should be decorated with mastic products before serving.
Chocolate mastic recipe:
To prepare chocolate mastic you will need:
Cream (30%) - 40 ml
Dark chocolate - 100 g
Cognac - 1-2 tbsp. l.
Marshmallow (color does not matter) - 90 g
Powdered sugar - 90-120 g
Butter - 1/2-1 tbsp. l.
How to make chocolate mastic:
Place the chocolate, broken into pieces, into a saucepan and place over low heat.
Melt completely.
Add marshmallows to the melted chocolate without removing the pan from the heat, and mix the mixture well with a spoon.
When half of the marshmallows have approximately melted, pour in the cream, cognac and butter.
Stir until a homogeneous thick liquid mass is formed. Then remove from heat.
Gradually add sifted powdered sugar, stirring constantly with a spoon.
When the mass becomes too elastic and thick and it is no longer convenient to stir with a spoon, do it with your hands.
Add powdered sugar until the mixture feels tight, warm, elastic dough. It does not stick to your hands at all, but on the contrary, your hands remain clean, but greasy. Roll the mixture into a ball and place on baking paper. Chocolate mastic ready.
Chocolate mastic turns out very soft, barely warm and tender.
You can store it in the refrigerator, tightly closed, and warm it up slightly before next use in micro.
General secrets of 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 is indicated in the recipe, so you need to stock up on large quantities in advance. If the mastic remains sticky for a long time when kneading, then you need to mix in the powder until you get the desired consistency.
2. Under no circumstances should a mastic coating be applied to a wet base - sour cream, soaked cakes, etc. When exposed to moisture, the mastic dissolves quickly. Therefore, there must be a “buffer layer” between the fondant and the cake. This can be a thin layer of buttercream or marzipan. If butter cream is used, it is necessary to allow the cake to stand in the refrigerator before applying the mastic until the cream hardens.
3. For gluing decorations onto a mastic coating or for gluing different parts figures from mastic, you need to moisten the gluing area slightly with water.
4. Mastic dries out when exposed to air for a long time. It is better to make some figures, for example, tables, chairs, flowers in advance and let them dry well.
5. It is necessary to attach three-dimensional figures to the cake, for example flowers, 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 removal from the refrigerator. In this case, it is advisable to serve it directly from the refrigerator. 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. You can decorate the marshmallow figures 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 hot oven or in the microwave. She will become plastic again.
9. You can store unused mastic in the refrigerator (1~2 weeks) or (1~2 months) in the freezer, after wrapping it in plastic film.
10. Dried finished mastic figures should be stored in a dry place in a tightly closed box. These figurines can be stored for several months.
Decorating a cake with fondant is an art that only comes with experience. The more cakes you prepare, the more interesting and accurate the next job turns out. The main thing is patience and desire, everything will definitely work out!
Nowadays you won’t surprise anyone with a delicious unusual cake, because the service market is filled with offers from talented confectioners working at home. Store shelves are filled with factory-made sweet products of any price category. How to surprise your beloved family and friends? And here cake mastic comes to the rescue.
Confectioners often love mastic for its plasticity, pleasant sugary taste, bright colors, and ability to harden. Thanks to her, regular cakes become a true work of art.
It is sold in any specialized store, where you can also purchase or order ready-made figurines from it, but it will cost a lot. It will be much more “budgetary” to make it yourself, especially since there are several recipes for its preparation, and you can choose your own.
Basic Rules
It may seem quite simple to make it at home, but, as a rule, problems may arise at first. The main thing is not to despair, but to try until you get a sweet mass with the consistency of soft plasticine. You may need to use a different recipe.
Homemade mastic can easily be used to make the intended figures; it should be easy to roll out with a rolling pin without tearing. This is necessary for covering a cake or pastry. Dyes can be added either directly during the mixing process or added colors in finished form.
There are several ways to make mastic.
From marshmallows
This is one of the most simple recipes homemade mastic for cake. It comes out unusually pleasant, soft, plastic. This sugar material will definitely make real confectionery masterpieces.
Marshmallows are Western sweets. They represent air soufflé. Not to be confused with our favorite marshmallow. Often on bags of such candies it is written “marshmallow”.
Russian manufacturers replace the name with “soufflé”. When choosing this product, it is better to choose white candies, as they can easily be colored with dye.
Ingredients:
- marshmallow – 100g. (one package of soufflé);
- water or lemon juice – 1 tbsp;
- powdered sugar – 1-1.5 cups.
The amount of ingredients, of course, can be increased if you need a lot of mastic for decoration.
Pay attention to the quality of the powdered sugar; it must be thoroughly ground. Only in this case will you get a uniform mass, ideal for culinary creativity. This rule applies to all recipes.
Preparation:
- Place the marshmallows in a deep microwave-safe bowl. Add lemon juice or water to the fluffy candies;
- Next, place the container in the microwave for 10-20 seconds. The soufflé should melt and increase in volume. The microwave can be replaced with a water bath;
- Remove the heated and swollen marshmallows. If necessary, add food coloring to the mixture and mix;
- Now comes the turn of the sifted powdered sugar. It is better to pour it into a bowl in small parts and knead with a spatula until the familiar dough is formed;
- Sprinkle the table with powdered sugar like flour. Take the mastic blank out of the cup and knead it by hand until it stops being sticky;
- Immediately pack fresh mastic tightly in cling film and place it in the refrigerator for 30-40 minutes.
After this, you can safely start creating with a kind of sugar plasticine or use it to cover a cake.
Lemon juice or water is sometimes replaced with butter, and some even mix these products. You can try this option too.
From condensed milk
This method of preparing sweet culinary mass can be called “for the lazy”.
Ingredients:
- powdered milk - 1.5 tbsp;
- condensed milk - 1 can;
- powdered sugar - 1 tbsp.
Preparation:
Combine dry milk and condensed milk in a cup until a mass appears that looks like soft plasticine in jars. That's all. You will get the most tender and not cloying homemade mastic with a pleasant milky taste. True, it cannot boast of a pure white color, and the added dyes will be distorted in shades. Parents of children will appreciate milk mastic.
If this type of cake design does not seem very sweet, you can add more powdered sugar.
Chocolate
Chocolate fans will certainly appreciate this mastic. Its peculiarity is that decorations made from it do not harden entirely in the air, remaining soft, they can even be eaten separately from the cake. A magical chocolate taste and the shade is sure to capture the hearts and mouths of many.
Read also: How to choose the best multicooker?
Ingredients:
- marshmallow - 90 g;
- dark chocolate -100 g;
- butter - 0.5-1 tbsp. l.;
- cream (30%) - 40 ml;
- powdered sugar - 100-120 g;
- cognac - 1-2 tbsp. l.
- Place the chocolate pieces in a saucepan and melt it in a water bath;
- Add soufflé there. Constantly stir the entire contents of the saucepan;
- As soon as half has melted, pour cognac, cream and butter into the melted chocolate. Do not forget to stir all the time until you see a thick paste without grains;
- Remove the container from the heat and, continuing to work with a spoon, pour powdered sugar into the contents. Next, proceed by analogy with preparing marshmallow mastic. The result should be a fatty plastic mass that does not stick to your hands at all.
From gelatin
Also a very simple recipe.
Required components:
- gelatin-2 tsp;
- powdered sugar-0.5 kg;
- water-50 ml.
Preparation:
- Place gelatin in a cup, add water and dissolve in a water bath;
- Carefully pour the cooled gelatin into the powder. As in previous recipes, you need to mix the mass until it becomes clay.
From marshmallows
This method of preparation is completely identical to the version with marshmallows. It is important not to confuse soufflé with denser marshmallows. To prepare it, you need to cut it into large pieces. Many people do not notice the difference in taste and quality of these two masses. Only marshmallows, as a necessary component, can be bought in every store, unlike marshmallows. And whoever knows how much a soufflé costs will immediately understand which mastic will be more profitable for the hostess’s wallet.
Sugar
It is believed that this cooking option is very simple, but many housewives will argue with this. Impressive list necessary ingredients it confirms:
- sour cream or milk - 0.5 cups;
- gelatin – 3 tbsp;
- caramel molasses - 1 cup;
- oil – 3 tbsp;
- glycerin-3 tbsp;
- vanilla – 2 tbsp;
- sugar – 1.5. kg.
Preparation:
- Mix gelatin with sour cream. After the gelatin thickens, place the mixture in the microwave and heat until it completely melts;
- Next, you need to put together caramel, glycerin, butter, vanilla, salt and pour this mixture into gelatin;
- Heat the resulting mass in the microwave for two minutes;
- Take about 1 kg. sugar and add the cooled mixture to it. Gradually add all the sugar to the mixture and mix with a mixer;
- Next, use the familiar method to bring it to the desired consistency. Then wrap it in cling film and put it in the refrigerator for 6 hours.
This recipe is not only the most labor-intensive, but also not financially profitable. Fans of experiments can try to bring it to life.
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