How to make colored mastic at home. How to make flowers from mastic. Recipes for making mastic at home

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. A variety of figures, compositions, and inscriptions are made from it. What is mastic? If you come across this definition for the first time and see it on a cake, it’s hard to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.

Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:

Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.

Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in airtight boxes or plastic bags.

If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.

WHAT Utensils will you need?

To make cake mastic with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, or glass. To heat the mass in microwave oven or oven, prepare a form made of porcelain or glass that is temperature resistant. In addition, you will need a rolling pin, microwave, mixer, and a clean work surface.

STEP-BY-STEP RECIPES FOR PREPARING HOMEMADE MASTIC FOR CAKE DECORATION

How to make mastic at home? The composition can be very different, but powdered sugar remains unchanged and the main component. There are many methods for preparing this material for a cake with your own hands at home, but the simplest is marshmallow paste. Ready mass stored in the refrigerator, wrapped tightly cling film. Before sculpting, it is slightly heated in the microwave or oven. The finished figures must be given time to dry.

MILK MASTIC

Milk mastic for cake is one of the most famous popular types. Its color turns out to be a little yellowish. Milk mass at home is easy to make and convenient to use. Suitable for cake bases, creating small flowers and other figures.

Required components:

350 g baby formula;
1 can of condensed milk;
350 g powdered sugar.

Step-by-step making of milk mastic for a cake with your own hands at home:

Add all ingredients to the pan and mix. Knead until smooth and elastic. Form a ball and sprinkle with powder. Wrap the mastic in plastic wrap and leave for 30 minutes.

MASTIC BASED ON MARSHMELLOW

How to make mastic from marshmallows? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to completely cover the product and sculpt several figures. It is better to choose plain marshmallows.

Required ingredients:

marshmallows – 200 g;
powdered sugar – 500 g.
a piece butter- approximately 30 g

Step-by-step master class of marshmallow-based cake mixture with your own hands at home:

Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Let it sit for 30-40 seconds or more until the volume of the base doubles.

Sift in portions powdered sugar, mix the mastic with a spoon. If you want to make it colored, add dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes long time, since there should be no air bubbles in the mass.

When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin. You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.

CHOCOLATE MASTIC RECIPE

By consistency chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic must be chosen milk, white, bitter, depending on the result you want to get.

Required ingredients:

water – 3 tsp;
powdered sugar – 200 g;
chocolate – 100 g;
marshmallow – 150 g;
butter;
potato starch.

Step-by-step recipe for DIY chocolate cake mixture at home:

Place the marshmallows inside the container and add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.

Heat the marshmallows in the microwave until they expand. Melt the chocolate there and grind it so that there are no pieces.

Mix marshmallows with sifted powdered sugar and add chocolate. Mix the mixture until smooth. Beat with a mixer fitted with spiral attachments.

Sprinkle with starch and knead until soft and elastic. Wrap the mastic in film and let it sit for half an hour.

MASTIC RECIPE FROM POWDERED SUGAR AND GELATIN

One of the most good ways how to make mastic with your own hands for a cake at home is considered this recipe. The mass turns out to be white, soft, easy to roll out in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the mastic at room temperature, but before use it must be heated in the microwave.

Required components:

gelatin – 25 g;
cold water – 1 glass;
sugar – 2 cups;
invert syrup– 170 ml;
powdered sugar – 1.2 kg;
starch – 300 g;
salt – 0.25 tsp.

Step-by-step recipe for making cake mastic with your own hands at home:

First we will deal with invert syrup. It replaces molasses maple syrup, liquid honey, confectionery glucose. To prepare it, place a saucepan with 700 g of sugar and 300 ml on low heat. hot water. Bring to a boil with constant stirring. Add 4 g of citric acid, stir, cover with a lid, and cook for 30 minutes over low heat. Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for the mastic, store the rest in the refrigerator.

For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. Once ready, strain so that there are no grains.

Mix the remaining water, salt, sugar, invert syrup. Place on low heat and bring to a boil while stirring constantly. When the mixture boils, reduce the heat and simmer for 8 minutes, but there is no need to stir.

Turn on the mixer and pour the boiling mixture into the gelatin. Beat at maximum speed. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, fluffy, white, shiny and curl into the corollas.

Then we change the nozzles to spiral ones. Sift through the powder and add in several additions. We continue to beat.

When the snow-white dense mass is ready. Cover the container with mastic with cling film and leave for a day at room temperature. Then knead on a table sprinkled with starch.

MARZIPAN MASTIC

Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.

Required ingredients:

sugar – 1 glass;
almonds – 1 cup;
powdered sugar;
cocoa powder – 1 tbsp. l.;
almond essence – 3 drops;
water – 0.25 cups.

Step-by-step recipe for do-it-yourself marzipan cake mixture at home:

Without peeling, place the almonds in boiling water, boil for a couple of minutes, and transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender until pureed.

Mix sugar with water, heat until the syrup dissolves and thickens so that it rolls into a flexible, hard ball.

Mix syrup with almonds. Warm up for 4 minutes. Pour in the essence. Sprinkle the board with powder, spread the mastic and knead.

PROTEIN-RISE MASS

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for cornets or the smallest nozzle. What is it made of? protein-rice mass? Its peculiarity is the addition of protein and lemon juice.

Required components:

powdered sugar – 200-220 g;
lemon juice– 1 tsp;
protein – 1 pc.

Step-by-step production of protein mixture for a cake with your own hands at home:

Transfer the whites into a container. Beat it a little with lemon juice. Gradually stir in the sifted powder in batches. The mass should flow slightly from the spatula, but not be liquid.

FLORAL

Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold.

Required components:

cold water – 30 ml;
powdered sugar – 250 g;
liquid glucose – 1 tsp;
gelatin – 2 tsp.

Step-by-step preparation of flower mass with your own hands at home:

Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath. Mix glucose into gelatin and mix.

Gradually add sifted powdered sugar in portions. Place the thick mastic on a surface sprinkled with powder and knead until the stickiness disappears. Wrap it in film and let it sit for half an hour.

HOW TO CORRECTLY MAKE MASTIC COLORED OR SHINY

Mastic is very popular for decorating cakes, sculpting figures, and covering. It is a white plastic mass. In order for the decorations to be original and bright, the material must be painted. For this purpose they use food colorings, which can be liquid, dry and helium.

Mastic coloring can occur in several ways:

Liquid dye or gel is added during the preparation of mastic. The color comes out even, which does not require additional kneading of the material. To get different colored mastic, you need to add several colors.

When the mastic is ready, you can color it like this: dip a damp toothpick in dry dye, stick a ball of plastic mass.

Then mix thoroughly until the color is uniform. Dilute dry dye boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, and knead.

To do marble effect, apply a few drops of dye, roll into a sausage, fold the edges towards the middle, add more dye. Repeat this pattern until you achieve the desired striped and streaked color.

What to do if you only have a few colors and don’t have the right shade? Then you should know about the rules of combination:

light green – yellow and purple;
green – blue and yellow;
khaki – green, brown;
lavender – lilac, blue;
blue – yellow, orange, green;
purple – blue, red;
strawberry – red, pink;
mint – green, blue, white;
pearlescent - add kandurin;
champagne – white, yellow, brown;
dark red – a little black and red;
orange – yellow, red;
gold – orange, yellow, red;
coral – yellow, pink;
terracotta – brown, orange;
brown – green, red;
flesh – yellow, red;
black – red, blue, brown in proportions 1:1:1.
gray – red, blue, brown, select proportions
independently until the desired shade is obtained.

If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:

yellow – carrot juice, turmeric powder, saffron, diluted in alcohol, water;
pink and red – cranberry, beetroot, pomegranate,
currant, Cherry juice, red wine;
orange – orange juice;
green – juice of spinach, parsley, sorrel, brilliant greens;
purple – juice of grapes, blackberries, blueberries;
chocolate – cocoa powder;
black – activated carbon.

Another common question when working with mastic is how to make it shiny?

When the cake is decorated with this plastic mass, you need to prepare a solution of vodka and honey in a 1:1 ratio. Cover the mastic with the vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will receive a glossy, beautiful shine.

Bon appetit!

Recipes for making cream and others confectionery decorations

cake mastic

25 minutes

390 kcal

5 /5 (2 )

Many housewives want to prepare something special for their loved ones for the holiday. Usually it's big beautiful cake with decorations, candles and delicious filling. For this we often use already ready-made decorations or mastic from which you can make your own interesting design. But it happens that in small towns it is difficult to find high-quality mastic or you simply forgot to buy it, and there is no time to run to the store. Then we can prepare the mastic ourselves, and it will take no more than half an hour.

Leftover mastic can be stored in the refrigerator for up to 5 weeks and used another time. At the same time, the recipe is very simple and very quick, and the ingredients are available, so its preparation will not pose any problems. Let me tell you a couple of recipes and you choose which one suits you best.

How to choose the right ingredients

Take powdered sugar in packs, it is better to sift it before using. If you don’t have powder, make it yourself from sugar using a coffee grinder.
It is better to take large marshmallows, it will be easier to mix them.
Do not use a spread for mastic, as this may affect the quality of the mastic.

Mastic with gelatin

Kitchen appliances and utensils: bowl, spoon, saucepan.

Ingredients

Cooking process

Pour gelatin with water and leave to swell.
Then add glycerin and honey to it.
Melt the mixture in a water bath until liquid.
Add powdered sugar little by little and knead into a thick mixture.
Sprinkle the table with powdered sugar and knead until the mass turns into elastic dough and will not stop sticking to your hands.
Use mastic for decoration.

Video recipe for cake mastic with gelatin

Watch this short video to find out exactly what consistency the mastic should be at each stage of preparation. After watching it, you will easily prepare decoration for your desserts.

MASTIC at Home - How to Make Mastic 🍰 Recipes NK cooking

Gelatin - 4 gr. (1 tsp)
Water - 20 ml. (2 tbsp.)
Honey - 20 gr. (1 1/2 tsp.)
Glycerin - 7 gr. (2 tsp)
Powdered sugar - 400 gr.

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2017-06-01T12:06:56.000Z

Marshmallow mastic

Cooking time: 15 minutes.
Number of servings: for one cake.
Kitchen appliances and utensils: bowl, microwave, gloves.

Ingredients

Cooking process

Video recipe for marshmallow cake mastic

To make sure your actions are correct and prepare good mastic, watch this video. A sweet girl prepares simple decorations for desserts in just a couple of minutes, so you can do it too.

How to make mastic for a cake

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You will learn how to prepare mastic for cakes and pastries by watching this video tip. Do not miss useful instructions. You can decorate cakes yourself!
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This good decision and for wedding cakes, because mastic makes very beautiful flowers of all shapes and sizes. It can also be used to decorate cakes and small desserts to give them a festive feel.

To prevent the mastic from sticking to your hands while kneading, sprinkle them with starch, but do not get carried away so as not to spoil its taste.
If you've been kneading the fondant for a long time and it still sticks, just add more powdered sugar.
If you don't have a microwave, you can melt the marshmallows in a water bath.

Decorating cakes is an entire art, so fondant alone is often not enough.. One of simple ways make the cake beautiful and delicious - cook to make it smooth, shiny and appetizing. You can prepare some simple version of the cream, like. But still, the main thing is to cook something delicious, because without it, all the decorations are meaningless. The right combination cake layers, cream and decoration will make your cake unique and even no worse than in professional bakeries.

Which recipe did you like best? Show how you used mastic, send a photo, or at least tell us how and why you decorated the cake. Share your thoughts and successes so others can get ideas for themselves.

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 water bath, and dissolve it and then just 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 substance white. 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. Can be used various molds 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 need a brown color, then cocoa powder is suitable for this purpose.

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. Mastic happens different types. 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

Before you figure out how to make mastic for a cake, you need to remember what it even is. Mastic is used to decorate cakes and various figures are made from it. The composition of the cake mastic must include powdered sugar, and depending on the recipe, other ingredients are added. There is a recipe for making cake mastic with gelatin, milk, and even marshmallows. Interested in how to make cake mastic with these ingredients? Now we'll tell you.

How to make milk mastic for a cake?

We make milk mastic for the cake from condensed milk, add cognac as desired. Figures made from milk mastic will be soft and edible.

Ingredients:

powdered milk – 160 g;
condensed milk – 200 g;
powdered sugar – 160 g;
lemon juice – 2 teaspoons;
cognac – 1 teaspoon;
food colorings.

Preparation

Powdered sugar and powdered milk sift and pour into a heap on the table. Slowly pour condensed milk into the middle, kneading the mastic. Knead it until the mastic becomes homogeneous and elastic. If the mastic sticks to your hands, add a little more powdered sugar. If the mastic begins to crumble, then add a little lemon juice to the mixture. If desired, the mastic can be tinted with food coloring. To do this, add a few drops of food coloring to the required volume of mastic. It is better to use the finished mastic immediately, but if there is a need to use it the next day, then wrap it in plastic and put it in the refrigerator.

How to make cake mastic from gelatin?

Gelatin mastic turns out hard, it will be problematic to eat, but the figures will turn out very clear.

Ingredients:

water – 55 ml;
gelatin – 10 g;
powdered sugar – 600 g;
lemon juice – 2 teaspoons;
food colorings.

Preparation

Soak gelatin in cold water to swell. Then put it on the stove so that the gelatin dissolves. We do not allow it to boil, otherwise the mastic will not work - the gelatin will lose its properties, burn and become bad smell. Sift the powdered sugar and pour it onto the table in a heap; if the portion of mastic is large, then it is better to knead it in a bowl. Make a depression in the middle of the slide and pour gelatin into it. Knead the mastic and add lemon juice if it crumbles or powdered sugar if the mastic is sticky. Painted in different colors Using food coloring, cover the cake with fondant or wrap it in plastic and put it in the refrigerator.

How to prepare mastic for marshmallow cake?

Ingredients:

powdered sugar – 350 g;
marshmallows – 170 g;
dry cream – 80 g;
lemon juice – 1 tbsp. spoon;
vanillin - on the tip of a knife.

Preparation

If you want to get colored mastic, then you can take multi-colored marshmallows and make mastic alternately with marshmallows of each color. Although you can tint the finished mastic using food coloring.

Crumble the marshmallows and heat them in the microwave for 30 seconds (you can do this in a water bath, but it will take longer). Knead the warmed marshmallows with a spoon. Mix dry cream, powdered sugar and vanillin. Pour this mixture in small parts into the mashed marshmallows and knead the mastic. Add the mixture until the mastic becomes elastic and stops sticking to your hands.

How to prepare mastic for a cake is now clear, all that remains is to figure out how to cover this very cake with mastic.

First you need to roll out the mastic. To do this, sprinkle the table cornmeal or powdered sugar. Roll out the mastic with a rolling pin, adding powder to the table so that the mastic does not stick.
How much mastic do you need for a cake? Keep in mind that the mastic will cover not only the top of the cake, but also its sides. Make a circle of mastic a little larger than necessary - you can cut off the excess later. For example, for a cake 6 cm high and 25 cm in diameter, you will need a mastic cake with a diameter of approximately 40 cm.
Gently press the mastic onto the surface of the cake with your palms, trying not to touch it with your fingers - imprints will remain. You cannot apply mastic to freshly soaked cakes - it will melt. There must be some kind of layer between the water and the mastic, a dry cake layer or butter cream.
We cut off the excess mastic with a knife.

Edible decorations made from creams and whipped cream in Lately significantly inferior in popularity confectionery mastic. And this is not surprising: even a novice housewife can use it to create her own a 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 for decorating homemade cakes, as well as making various edible decorations(roses, ruffles, petals, flounces, etc.).

Mastic is prepared at home using different 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;
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 more a small amount of powdered sugar. 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, then melt sweet product recommended 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 only use instant gelatin. Place it in a glass and pour 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, in bulk product make a small hole. 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 plastic bag and put in 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 do honey decoration for homemade desserts, we 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 honey mastic should become as flexible 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 will you get a homogeneous and elastic mastic, which can beautifully decorate any dessert.