If you want to create impeccable confectionery products that would not only taste great, but also look great, then you will need original jewelry. Most often, mastic is used for such purposes. But boring white figures are no longer interesting; variegated and saturated colors are in trend. If you are not a professional pastry chef, but want to improve in baking sweets, check out how to color mastic yourself by making dyes from improvised materials.
Powder dyes, can be used in mastic painting
What dyes exist
There are three types of dyes:
- Dry or powder. Used to create expressive colors for miniature parts of confectionery products. Dry paints are usually dissolved in boiling water. medical alcohol(2 tsp liquid per 2 g of paint). Sometimes they are applied to cakes dry.
- Liquid. Designed to give original color to creams and protein masses for painting. Often added to sugar mastic instead of water.
- Gel-like. They resemble liquid ones, but have a denser structure. Gel paints are suitable for mastic, biscuit dough, creams, glazes.
Making your own food coloring
Fruits, vegetables, juices, seasonings, and herbs are suitable for creating coloring substances. Durability regular dye– 2-3 days, but if you add sugar to it, the period of use is extended by 12-14 days. The main thing is not to leave the dye exposed in a warm place.
To create red colors, use raspberry, strawberry, cherry juices. Regular beets are also suitable. You need to take a few vegetables, wash them, peel them, and grate them. Then put it in a saucepan, add water, and cook for 60 minutes. After cooking, add ½ tsp to the broth. citric acid. When the beets have cooled, filter the broth and use it for its intended purpose.
Orange tones are created using carrots. It is cleaned and grated. The fruit is placed in a frying pan and poured with butter (butter and carrots are taken in equal proportions). After this, the mixture is simmered on the stove for 5-7 minutes. Then the composition is filtered through a sieve or gauze cloth.
You can make green dye from fresh spinach. Beat the greens in a blender or grind in a meat grinder. The resulting composition is boiled for 30 minutes and passed through cheesecloth.
The yellow tint comes from lemon. Citrus zest is grated and squeezed until juice is formed.
Painted mastic, finished result
Food colorings
Dyes from natural products do not harm the body, do not contain preservatives, give the mastic a natural bright color, have pleasant taste. Below we will look at the variety of shades that can be easily created at home from available ingredients.
Variety of dyes
Using different products, it is easy to recreate dyes of all colors:
- white shades are created from powder (sugar), fermented milk products;
- yellow - from carrot juice, pineapple juice, turmeric powder, saffron;
- orange - from freshly squeezed citrus fruit drinks;
- pink and scarlet - from beets, cranberries, currant berries, pomegranate juice, cherries, red wine;
- green - spinach greens, mustard seeds, parsley, dill, sorrel;
- purple - from blueberry juice, grape berries, purple cabbage, blackberry juice;
- brown - from instant coffee;
- chocolate - made from cocoa powder, dark or milk chocolate;
- black - from activated carbon.
Creating new shades
When you can’t find the right shade, you can combine colors that have already been made, creating new interesting variations. By combining yellow and blue, you get a green color. A dark green palette can be achieved by combining a little black and green tones. The swamp shade is made from a drop of red and green flowers. Pistachio - made from yellow and a drop of blue. Lavender - from lilac and pink. Plum - from red (a little) and lilac.
Coral color is obtained from a yellow and pink palette (2:3). Terracotta - from orange and brown colors.
How to make mastic at home
Making your own mastic
Creating a dye is only half the battle; you also need to know how to prepare mastic.
Ingredients:
- powdered milk(160 g);
- powdered sugar(same amount);
- whole condensed milk (180 g).
Combine flour with powdered sugar and place in deep container. Add powdered milk little by little (it is better to buy with a high percentage of fat content). Mix the mixture gradually, then add the condensed milk, stirring with a spoon. After the mastic thickens, knead it thoroughly with your hands.
If the mastic crumbles
Sometimes the mixed mastic can crumble and crumble. If this happens, you should add a little more condensed milk to it. The mastic will reach the desired consistency when it comes off your hands and has a uniform structure.
Mastic consistency
To easily make figures from mastic, its consistency should be soft (resembling plasticine). Usually the color of the prepared decoration is milky white, cream. Crystal white shade There is no such thing as a sweet product.
How to store mastic
The made mastic can be stored for 2-3 months. It's better to do this in freezer, wrapping the sweet mass in cling film or disposable bag.
How and with what to paint mastic at home
The light milky shade of the mastic can be easily transformed into the desired color. Below we will look at ways to color sweet decorations.
How to paint mastic with dye
The prepared mastic is divided into parts, then the required colors are prepared. Add a couple of drops of dye to a piece of jewelry, and then mix thoroughly so that the liquid is absorbed into the mastic.
How to paint with dry dye
Dry dyes will not be able to melt in thick mastic, so the shade will be uneven, resembling dots different shapes. For dry dyeing, take a colored powder mass (2-3 g) and combine it with water. The resulting liquid is dripped into the mastic.
Do-it-yourself natural coloring pigments will be an excellent replacement for synthetic substances. They are easily created from products that everyone has on hand. The prepared dyes will become in a great way decorating fondant, biscuits, cakes and other sweets.
Natural Food Colors. How To Do. Color table. Natural Food Coloring. How To Make
Making mastic from condensed milk
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Instructions
The easiest and safest way to paint is to use food coloring. If you take it, then you just need to drop a couple of drops from the bottle onto the material. Then knead the mass intensively and get a homogeneous lump. plastic dough, from which you can already create. Just remember that you need to mix the dough with the paint very vigorously so that the mastic does not harden and the color is distributed evenly.
If you are using dry dyes, you can paint mastic two ways. The first one looks like this. Take a toothpick and dip it into the dry dye, then push it through the mixture itself. Repeat this several times, then start mixing the dough. Do this until the color is evenly distributed. If you feel that the color intensity is not enough, add dry powder again using a toothpick.
The second method of coloring with dry dyes looks like this. Place some dye of one color or another in a small container. You only need a teaspoon of the product. Put 2-3 drops in it ordinary water or lemon juice (diluted citric acid will also work) and stir. Then place this mixture into the mastic dough and mix.
If you are not going to eat mastic figurines, you can paint the source material with ordinary gouache paints. You will also need 1-2 drops of them. Try not to pour too much, otherwise you risk ruining it. mastic - after all, from excess moisture it simply breaks. Just like with food coloring, stir mastic and paint. Start creating.
Can be painted mastic and after the fact. To do this, make a figure, connect its parts together, let it dry - usually the mastic dries for about a day. Next, take markers or paints and a brush and start coloring. Again, remember that you cannot wet the material too much - your toy may leak.
note
You should not pour dry dye into the mastic. You won't be able to mix it properly, and the mixture will turn out spotty and lumpy.
It’s not enough to just bake homemade cakes – they need to look beautiful. What to come up with for decoration if you don’t want to create the usual cream roses on the surface? Very easy to prepare at home confectionery mastic, the basis of which is condensed milk.
For 150 g of condensed milk you will need a glass of powdered sugar, a teaspoon of lemon juice, and powdered milk or cream - about one and a half glasses. Sometimes more powdered cream is needed. Consumption must be controlled directly during preparation and kneading of the mass.
In a deep bowl, mix milk or cream with powdered sugar. Add condensed milk, stir. Prepare your work surface. The mastic will need to be kneaded like a dough. Sprinkle the surface on which you will do this with powdered sugar. Then pour the mixture from the bowl onto it and knead until it stops sticking to your hands.
If you think that the mastic is too cloying, you can add some starch to the powder. When adding it, the mass will stick to your hands less. If you have glycerin, add a few drops - this will help the mastic become more beautiful and elastic, and not dry out during storage.
The mastic can be considered ready when it reaches homogeneity. The result should be an elastic, elastic mass, reminiscent of plasticine in its properties. When the mass is mixed, you can begin to sculpt figures from it. Cover the surface on which you are going to do this with powder. You can roll out mastic on it without fear that it will stick to the table.
To obtain different colors confectionery mixture, divide it into parts and add food coloring to each of them. To obtain brown or beige colour you can use cocoa powder. The pink and red colors come from adding berry syrup.
Decorations must be made in advance - they must dry before serving them on the table or decorating the cake. To dry, they must be wrapped in film or placed in a suitable container and covered with a lid. If the mass remains, it can be stored in the refrigerator. Before sculpting it again, leave it for half an hour in a room at room temperature, in film, so that the mastic becomes soft and more pliable.
Video on the topic
Baking mastic is an effective way to decorate a cake the way you want. It is easy to use, flexible, stores well and looks great on the cake. You can use mastic to decorate the most various desserts- from themed cakes to multi-tiered wedding cakes.
Often when working it is necessary to paint it in some color. This can be done using special food colors of the desired shade. And if the choice in stores is not pleasing and you can’t find the right shade, these tips can come to the rescue.
· If you cannot find the food coloring you need or are against using chemical dyes, you can use juices. The light green color of the mastic will be given by spinach juice, red by beet juice, orange by carrot juice. For a lighter color, you can defrost the spinach and squeeze the juice out of it. A more concentrated color is obtained by boiling spinach in small quantity water and strain.
· Yellow color can be obtained. To do this, you need to brew turmeric with boiling water (1 tablespoon turmeric, 2 tablespoons boiling water), let it brew, then strain. The resulting decoction can be used as yellow dye.
· The purple color can be obtained from elderberry juice. Another way to make purple dye is to boil shredded red cabbage in a little water.
· It is very difficult to paint mastic black without black dye. In this case, craftswomen use a mixture of three dyes: one part each of red and blue and two parts blue. The resulting blackness depends on the shades of dyes that were used. The color may not be completely black, but slightly greenish with a hint of purple.
· Another way to get a black color is to add burnt sugar to the mastic, getting a brown color. Then adjust the color using blue dye.
Use these tips and your desserts will delight you and your guests with bright colors.
Every pastry chef strives to turn his creation into a work of art. And food coloring provides significant help with this. It is with them that we paint the mastic to obtain bright, beautiful shades, from which we will then sculpt various figures for our cake. We’ll talk about all the variety of food colors for mastic, creams and dough in this article.
Classification of dyes
Dyes are divided into:
- synthetic;
- natural.
Synthetic paints are divided into:
- dry;
- liquid;
- gel.
Dry dyes have a powdery appearance. They are used to give an additional shade confectionery products and paint small parts. Dry dyes are diluted in boiled water, vodka or alcohol (1 tablespoon of liquid on the tip of a paint knife). If desired, can be applied dry to baked goods.
Liquid paintresidents color creams and protein-rice mass. They can be added to sugar mastic instead of water. Liquid dyes are also used in airbrushes.
Geldyes similar to liquid ones, but they are characterized by a thicker consistency and more high concentration, which makes them economical and versatile. Gel dyes are used to color mastic, dough, glazes and creams (not protein ones). They make it possible to obtain bright and rich colors, as well as delicate shades.
Variety of dyes
"Kandurin" for decorating baked goods
You can find a wide variety of dyes in stores. Among them, the most common powder dye is “Kandurin”. "Kandurin" is a dye with glitter. But this dye is not added to the cream. It is applied only on top: on chocolate, mastic, marzipan, glaze, icing curls. This great choice for decorating wedding and anniversary cakes. You can use it to color drinks, jelly, caramel.
"Kandurin", like other powder dyes, is used dry or diluted in water or vodka. Dry dye n 
apply to the cream with a brush or shaking.
If you want the surface of the cake to shine, then dilute Kandurin with vodka and apply it to the mastic with a brush. If you need a glossy surface, then dissolve the dye in water.
When dyeing protein cream To dissolve the dye, use unbeaten egg whites.
The diluted paint can be poured into a sprayer and the resulting aerosol can be used to cover the cake completely or partially, covering part of the product with paper.
“Kandurin” will help you obtain shimmering and pearlescent shades.
Cocoa butter based dyes
Sometimes paints made from cocoa butter are sold. They are ideal for coloring rich cream and white chocolate(other dyes mix with them with difficulty), but are completely unsuitable for protein cream and syrup.
Sometimes you can find velor dye based on cocoa butter on sale. It is very economical and looks beautiful. Velor dye can be applied to any surface, including cream, soufflé, mastic and chocolate. But when using it, you need to take into account some features: the can of dye should be warmed up well in warm water, and the cake is well leveled and frozen.
Creating new shades
How to get the right shade if you only have a few colors? By combining existing colors, you can get many new shades.
Mixing colors to create new shades:
Dyes at home
What to do if you are planning to bake a cake, but don’t have any dyes? Herbal ingredients will come to the rescue.
Natural dyes:
- white – powdered sugar, milk, cream, sour cream,
- yellow – carrot juice, juicy juice yellow pepper, juicy pineapple, turmeric powder or saffron diluted in water, vodka or alcohol;
- orange – orange and lemon juice or mix carrot and beet or berry juice;
- red and pink – beetroot, cranberry, currant, pomegranate, raspberry, strawberry, Cherry juice or red wine;
- green - juice of parsley, spinach, sorrel, lettuce (finely chop the greens, put in a sandwich bag and roll out with a rolling pin; place the open edges of the bag in a plate so that the juice flows into it) or brilliant green;
- coniferous - add a drop of beet juice to parsley or spinach juice;
- purple – blueberry, blackberry or grape juice;
- brown - burnt sugar or coffee;
- chocolate – cocoa powder, chocolate or mix red paint with burnt sugar;
- black – activated carbon.
IN rich cream the dye acquires a more saturated color. Therefore, you will have to put much more dye in the protein cream than in the oil cream.
For protein cream, you cannot use alcohol-containing dyes and fat, as in this case the cream will settle.
It is allowed to use egg paints for pastry cakes if it is indicated on the bag that they are food grade. Such paints are diluted in dessert spoon hot water.
Where can I buy
Very often I get asked questions about where to buy food coloring. Often the dyes in regular supermarkets are not at all suitable. I advise you to look for specialized confectionery stores or contact our Chinese manufacturers on Aliexpress, for me this is the easiest and least expensive option.
Having prepared your next confectionery creation, you want to decorate it in such a way that it will delight everyone. For this purpose, they are often used, with which you can not only cover the cake, but also make various decorations, figures, and patterns. But for this, the mass is first colored. It is at this stage that novice confectioners encounter difficulties, not knowing how to color mastic with food coloring correctly.
To avoid making mistakes, read the coloring tips. From the article you will learn about a diverse selection of dyes, and become familiar with the nuances of their use. This means you can create a sweet piece of art!
Food dyes: classification
Conventionally, dyes can be divided into natural and synthetic. Both the first and second ones can be used to paint both mastic and icing, dough, ice cream, and cream.
Dye selection
Before you buy a dye, you need to familiarize yourself with the purposes for which each type is suitable.
If you look closely at the composition of many products, you can often find artificial ingredients. Fortunately, many of them can be replaced with natural ones when preparing dishes. The quality of food will not change, but rather will become better. This way you can prepare a safe natural dye at home.
In prepared dishes, not only taste is important, but also appearance. That is why professional chefs pay special attention to their decoration. Of course, chefs work most hard on desserts and sweets. Beautiful curls cream, sprinkle patterns can be easily reproduced at home, as well as coloring cakes and cream.
It is better to use prepared dyes rather than store-bought ones. with my own hands. The end result will be just as colorful, but safer for your health. Food coloring at home can be used to tint creams, mastic, jelly, cakes, and sauces.
Food coloring at home: preparation methods
Homemade food coloring can be obtained from various vegetables and berries. To do this, juice is squeezed out of them.
Pink and red shades are obtained from fresh or boiled beets. A small root vegetable is grated on a coarse grater and transferred to a saucepan. The grated beets are poured with water so that it barely covers the vegetable. Boil over low heat for 50-60 minutes. The beets are thrown through a sieve, pouring the juice into a separate container. Add to the resulting liquid citric acid on the tip of a knife - this way the color will be more durable.
Pink shades can also be obtained from berries. Suitable for this: strawberries, raspberries, currants, cranberries. Usually they are kneaded, after which the juice is filtered through cheesecloth.
To color second courses, crushed tomatoes or tomato paste. You can adjust the color saturation with sour cream or cream.
How to do green dye? To do this, you should stock up on spinach. It is usually sold fresh in bunches or frozen in small bags. More suitable for dyeing fresh spinach. It must be washed, cut and put in a blender. Chop the spinach, place on cheesecloth and squeeze out the juice.
In a similar way, green dye is prepared at home from watercress. By the way, it can be used not only for desserts, but also for savory dishes. So spinach juice is used in the preparation of traditional Chinese dish Bao Tzu. Spinach is added to yeast dough, in which they then wrap salty filling. The result is green round pies.
Delicate lilac color can be obtained from red cabbage. It is finely chopped and stewed with a small amount of water. After this, grind it with a blender and pass the juice through cheesecloth.
Added cocoa will help color the cakes brown. It is also added to creams. Dr. method of obtaining sweet filling Brown- chocolate ganache. It is very simple to prepare and, in fact, is a cream that can be used to layer cakes and fill pastries.
For ganache, 200 ml of cream (preferably fat, from 33 percent) is heated to a boil and poured over 200 g of broken dark chocolate. The mixture is stirred until the chocolate is completely dissolved. Chocolate ganache leave at room temperature for 40-60 minutes and then used as directed.
Another way to achieve a brownish tint is by using roasted sugar. To do this, sugar is mixed with water in a ratio of 5 to 1. The resulting mixture is heated in a small saucepan until the sugar dissolves. The mixture should turn brownish (be careful not to burn the solution, otherwise it will acquire an unpleasant aftertaste). The resulting solution is used for coloring desserts and sweet dishes.
The orange color comes from carrots. To do this, grate it and fry it in a small amount butter until she reaches full readiness. Then the carrots are filtered through cheesecloth. The resulting liquid will be the dye.
The saffron spice will also help give the dough a yellowish tint.
Sweet creams for cakes and pastries can be colored pastel colors using jam. Currants, raspberries, and strawberries are suitable for this.
Dyes for mastic: options
Dyes are almost always used to create mastic jewelry. They can add color separate pieces fondants, from which flower meadows, decorative patterns, stripes, and various figures are then sculpted. Basically, purchased concentrated food coloring is used for these purposes. Just a few drops are enough to give the mastic a rich color.
Homemade dyes are used a little differently. The fact is that for color saturation you need to use very a large number of juice of beets, carrots and other vegetables and berries. In this case, the mastic becomes liquid and for thickness you need to constantly mix in powdered sugar.
Of course, you can get bright mastic by staining with juice, but then there is another disadvantage - the finished figurines will take on the taste of vegetables or berries. It turns out that homemade dyes are not entirely suitable for rich colors. On the other hand, you can’t do without them if you want to give your pastel shades. All you need is a little juice.
Making mastic: a simple recipe
In order for the mastic to color more evenly, it is better to make it yourself.
Compound:
- American marshmallow marshmallow- 200 g
- Powdered sugar -250 g
- Lemon juice - 2 tbsp. l.
- Butter -2 tbsp. l.
Preparation:
- Place all ingredients in one container and place in the microwave. Heat until everything is melted.
- From the resulting soft mass, reminiscent of plasticine, you can immediately sculpt or pre-paint it.
- For coloring, it is better to divide the mastic into small portions. On small pieces you can choose the desired shade by mixing the juices of beets, carrots, and spinach. Having selected the desired color, the juice is dripped onto the mastic and they begin to carefully mix and change the piece.
Mastic dyes can be used not only for uniform coloring, but also to create beautiful effects.
With a few drops of juice you can give the mastic marble shades. To do this, apply a few drops of dye to the mastic. different places. Then stretch it into a sausage and connect the edges. Next, you should continue to add dye and then pull out and connect the mastic. Remember that the amount of dye to create marble patterns should be small. Also, do not knead the fondant for a long time - you may end up with a monochromatic color.
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