The best mastic recipe. Secrets of working with material. Tips for making your own mastic

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.

Figures made from mastic for cake, photo

Sugar mastic recipe, step-by-step instructions

17-20 g of ordinary (not instant) gelatin are soaked in 6 tbsp. spoons of water at room temperature for 20-30 minutes. Then melt to a liquid consistency in a water bath.
140 g of finished glucose syrup is combined with 10 g of thickener to confectionery mastic(KMC). Heat this mixture in microwave oven about 40 sec. at full power.
Gelatin and syrup are combined. Immediately add to the hot mixture: 3 g of food glycerin, 1 tbsp. spoon butter, 35 g strained lemon juice(for delicate sourness and whiteness).
Sift 1 kg powdered sugar into a wide bowl that is convenient for kneading. A depression is made in the center of the pile of powder into which the gelatin-glucose mixture is poured. Knead the mastic by hand for about 3-5 minutes, after which add 1 protein and food coloring(If you want to). Continue intensive kneading for another 5-7 minutes. Properly prepared food mastic is elastic, but at the same time plastic and homogeneous.
The finished mastic is tightly covered with cling film, placed in a bag and cooled in the refrigerator for at least a day. Before covering the cake and making confectionery decor sugar mastic Be sure to warm up to room temperature and knead thoroughly with oiled hands.

This recipe food mastic used by professional confectioners. It is ideal for covering holiday cakes and making small decorations and figurines.

Homemade marshmallow mastic recipe, step-by-step instructions

Place 100 g marshmallows, 1.5-2 tbsp in a microwave-safe form. spoons of butter. At full power, heat for about 15-20 seconds until the mass increases in volume.
Add 70-110 g of twice-sifted finely ground powdered sugar and dye in small portions to the melted marshmallow (if colored mastic is needed to decorate the cake). Knead the mass thoroughly. The consistency should be similar to soft plasticine.

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.

A simple mastic recipe at home, step by step

2 tbsp. spoons of glucose syrup are mixed until smooth with 1 egg white, whipped into a liquid foam.
Add 400-450 g of sifted powdered sugar to the syrup in portions. Knead the mastic until it has a homogeneous and plastic consistency, then roll into a ball, cover tightly with two layers of cling film and keep in the refrigerator for 4 hours.
Before making the cake decor, the finished mastic is kneaded quite intensively again. If after cooling the mass sticks to your hands, you need to add a little more powdered sugar.

Recipe for marshmallow mastic, step by step with photos

In a water bath, stirring constantly, heat 50-70 g of chewing marshmallow until completely melted. It is important not to overexpose the base for the mastic. As soon as the marshmallow mass becomes liquid, it is removed from the heat.
Add to melted chewing marshmallows 25 g butter, as well as food coloring (if you need to prepare it for decorating the cake) colored mastic). Stir until smooth.
Add powdered sugar in small portions and knead the mastic, achieving the desired thickness and elasticity. In total, marshmallow mastic may require up to 140 g of powder.

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.

Mastic recipe for modeling, master class

Chocolate mastic recipe, step by step instructions

Melt, stirring frequently, a bar of good dark chocolate (with at least 70% cocoa content) in a moderately boiling water bath. Important: you need to melt the chocolate slowly, avoiding it heating above 37°, separating and curling.
TO liquid chocolate add: 1.5 tbsp. spoons of glucose syrup, 1 tbsp. a spoonful of food glycerin. Stir until smooth.
The prepared chocolate mastic is placed in a bag before use and must be cooled for at least half an hour.

Delicious mastic recipe, step by step

Grind 100 g of white chocolate into pieces. Melt at low boil in a water bath.
Add 70-80 g marshmallows to liquid chocolate. As soon as the marshmallows begin to melt, add 1.5 tbsp to the mixture. spoons of butter, pour in 30-40 ml heavy cream, 1-2 tbsp. spoons of cognac or rum. Stirring frequently, heat until the marshmallows are completely melted and smooth.
Add sifted powdered sugar (about 140 g) in portions, thickening the mastic and achieving the desired density and plasticity. Finished product Roll into a ball and place in the cold for 40-50 minutes. Before use, white chocolate mastic is kept at room temperature for 5-7 minutes, after which it is thoroughly kneaded.

Milk mastic recipe

Sift and mix 160 g of high-quality milk powder with 160 g of finely ground powdered sugar.
A wide depression is made in the center of this mixture. In small portions, continuously stirring with a tablespoon, pour into it: 200 g of condensed milk and 25-30 ml of fresh lemon juice.
After 5 min. Continue kneading with your hands. The approximate time for “manual” kneading is 7-8 minutes. The finished milk mastic should become homogeneous, pliable and elastic. If the mixture turns out too dense, you can add a little more lemon juice.

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.

Recipe for mastic for flowers

Mastic recipe for covering a cake

1 full glass of unpeeled almonds is poured with boiling water. Boil for 2 minutes, after which the nuts are drained in a colander. As soon as the water has drained, the almonds are transferred to a dry board and the shells are carefully removed. The kernels, stirring, lightly brown in a dry frying pan. Using a blender, grind the roasted almonds to a smooth puree.
1 cup of fine crystalline sugar pour a quarter cup cold water. Over moderate heat, stirring, boil the syrup well. Frequent tests are done: a drop of the sugar mixture is placed in a cup of water. As soon as the drop begins to harden and can be rolled into a soft, elastic ball, the syrup is removed from the heat and combined with chopped almonds.
Heat the almond-sugar mixture for 3-4 minutes, then add 1-2 drops of almond essence (optional) to enhance the aroma of marzipan mastic.
The mass is laid out on a board sprinkled with sifted powdered sugar. Adding powder in portions, knead the plastic, homogeneous marzipan mastic with your hands. The finished product is divided into several parts, rolled into smooth balls, tightly covered with cling film, and placed in the refrigerator for 1.5-2 hours.

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.

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.

Condensed milk mastic recipe

Sift 120 g of high-quality milk powder into one plate, 25 g potato starch, 120 g of powdered sugar. Stir.
125 g of condensed milk (8.5% fat) is poured into the mixture in four to five portions. Spoon for 5 minutes. knead a thick mastic “dough”, then add 20 ml of strained lemon juice and coloring.
Continue kneading with your hands for another 3 minutes. The condensed milk mastic will become smooth and plastic. The finished product is covered with cling film and kept in the refrigerator for about an hour and a half.

Mastic prepared according to this recipe will have a warm creamy hue. If you need pastry mastic to decorate your cake different colors, divide the mixture and add suitable food coloring while kneading.

Video: cake mastic step by step recipe

Gelatin mastic recipe

2.5 tbsp. Add 15 g of gelatin with spoons of cold water. Set aside for 20 minutes until the liquid is completely absorbed and swells.
125 g of liquid honey (it is better to choose aromatic honey - linden or buckwheat) is combined with gelatin. Warm up for about 2 minutes. on barely simmering steam bath until the gelatin lumps dissolve.
800 g of finely ground powdered sugar is sifted twice. Add gradually (4-5 portions) to the honey-gelatin mixture. Knead the mastic until elastic. At this stage, if necessary, paint it natural juices or food coloring. Form a ball and cover with film. Before use, place the gelatin mastic in the refrigerator for an hour and a half.

Recipe for mastic from powdered milk

Dry ingredients - 1.5 cups of dry cream or milk (baby formula is also suitable), 3/4 cup of powdered sugar - combine and sift twice.
Mix thoroughly with 170 g of condensed milk, adding it in portions. In the middle of the batch, pour a few drops of rum (cognac, vanilla) essence and 1 teaspoon of lemon juice into the mixture. As a result, the milk mastic turns out to be homogeneous, quite dense, but plastic. Before use, it is advisable to place it in the refrigerator for an hour.

Recipe for mastic with oil

First they prepare invert syrup. 350 g of sugar (it is better to use fine crystalline sugar) is poured into 150 ml of water. Bring the syrup to a boil over moderate heat, then add about 2 g of citric acid. Cover the mixture with a lid. Heat over low heat for 40-45 minutes, cool for about 30 minutes.
Add a pinch of soda (no more than 1.5 g) to the cooled invert syrup. The mixture, if done correctly, should begin to bubble. After this, it is thoroughly kneaded for 5 minutes.
Soak 25 g of regular (not instant) gelatin in half a glass of water. It will take approximately 20 minutes for it to swell.
Pour half a glass of water into a tall saucepan, add 2 cups of sugar and 160 g of invert syrup (about 2/3 of the prepared portion). Boil at low boil for 7-8 minutes.
Gelatin is slightly heated. Pour, stirring, into the mixture of sugar and syrup, after which all ingredients are beaten with a mixer until snow-white and viscous consistency. At first - at a low speed of rotation of the beaters, after 1-2 minutes - at maximum speed.
The base for the white mastic is cooled and then thickened to the desired density, intensively kneading with powdered sugar (finely ground).

Homemade mastic cake recipe

Cake "Ideal"

How to cook:

Beat softened margarine (180 g) with 150 g of sugar and 2 eggs.
In 1.5 tbsp. spoons hot water dilute 3 tbsp. spoons of aromatic instant coffee. Pour into margarine mixture. They also add: 10 g of baking powder, 3/4 tbsp. crushed nuts (cashews or walnuts), 150-170 g premium flour. Knead the first portion of the dough.
Bake the coffee-nut sponge cake for about half an hour. Temperature - 185°. Cool. Cut lengthwise into two identical layers.
All products for the second biscuit are mixed in the same quantities. Bake it, cool it, and also divide it into two parts.
For flavor, do not soak all four cake layers too much. coffee liqueur or cognac.
Prepare the cream: soften 350 g of butter, beat with 150 g of powdered sugar, 2 tbsp. spoons of instant coffee, a quarter cup of nuts. Assemble the cake, thickly coating each sponge layer (except for the top one) with coffee-nut cream.
The side part and the top sponge cake are covered with a caramel base for mastic. It is prepared from 150 g of butter, whipped with 3/4 standard can boiled condensed milk.
Decorate the cake with colored pastry fondant.

Recipe for cupcakes with fondant with photo

Cupcakes "Creamy"

How to prepare:

Add 180 ml of milk to the butter mixture for cupcakes and beat again. Add flour with salt and baking powder. Knead.
Beat 370 g butter with 400 g sugar, 4 eggs, 60 g coconut flakes to pomp.
470 g flour, 12 g baking powder, 1 teaspoon salt mixed.
Fill paper corrugated forms with dough to 2/3 of the height. It is convenient to dose it with a coffee measuring spoon or a pastry syringe.
Bake “Creamy” cupcakes until golden brown. Temperature - 175°.
Decorate with thin circles of multi-colored mastic or protein glaze.

In conclusion, here are eight useful tips:

Mastic of any kind will perfectly preserve pleasant taste, softness and plasticity from several days to a week, if you cover it with cling film, put it in an airtight Plastic container and store in the refrigerator.
To prevent the mastic layer from tearing when covering a cake or cupcakes, do not roll it out too thin. The optimal thickness is 2-3 cm. You need to thicken the mastic with finely ground powdered sugar.
A convenient way to roll out pastry mastic is between lightly greased vegetable oil sheets of polyethylene or cling film.
If as a result long storage The mastic has hardened and is difficult to roll out; it can be softened a little in the microwave. Just a few seconds of heating is enough.
If the mastic is sticky, knead it again adding a pinch of starch and powdered sugar.
Mastics of all types dissolve easily in water. It is important to reliably protect baked goods decorated with fondant and sugar decorative figures from moisture. For the same reason, it is not advisable to place mastic covering on wet creams- sour cream, butter or yoghurt cream.
The ideal base for coating with mastic is dry biscuit or shortbread, covered with two layers of ganache, marzipan, caramelized condensed milk or thick buttercream.
To give the decor made from confectionery mastic a beautiful gloss, after finishing work, grease all elements of the cake decoration with a mixture of light honey and vodka. The proportion is 1:1.

We wish you success in your confectionery creativity!

Recipes for cake mastic that always works!

General rules for preparing and using mastic cake decorations

1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. Depending on the type of candy, you may need much more powdered sugar than indicated in the recipe, so you need to stock up in large quantities in advance. If the mastic remains sticky for a long time during mixing, then you need to mix in the powder until you get the desired consistency.

2. Mastic coating should NEVER be applied to a wet base - to soaked cakes, to sour cream and so on. The mastic dissolves quickly from moisture. Therefore, there must be a “buffer layer” between the fondant and the cake. This could be marzipan or a thin layer of buttercream. If used butter cream, then before applying the mastic it is necessary for the cake to stand in the refrigerator until the cream hardens.

3. For gluing different parts figures made of mastic or for gluing decorations onto a mastic coating, the gluing area should be slightly moistened with water.

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

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

6. Attention! If there is high humidity in the room, the cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is advisable to serve it immediately from the refrigerator to the table. If you still need time before serving, you can carefully blot the moisture from the mastic with a napkin. Or place the cake under a fan.

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

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

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

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

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

Marshmallow - marshmallow candies (soufflé).

Marshmallow fondant is very pleasant to work with.

She takes it easy the required form and does not stick to your hands, rolls out well and is painted evenly.

As marshmallow mastics- perfect!

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

Two ways to make marshmallow mastic

Method 1

Compound:

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

Preparation:

Marshmallows are most often sold in more than one color.

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

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

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

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

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

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

Method 2

Compound:

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

Preparation:

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

The marshmallow should increase in volume.

Add 50-100 g of powdered sugar, mix.

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

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

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

Finished products are dried within 24 hours.

Finished products should not be stored in the refrigerator.

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

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

A recipe for chocolate mastic that always works!

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

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

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

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

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

— 100 g
(color does not matter) - 90 g
(30%) – 40 ml
- 1/2-1 tbsp. l.
- 1-2 tbsp. l.
— 90-120 g

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

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

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

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

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

You can store it tightly closed in the refrigerator before next use Heat slightly in micro.

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

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

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

Watch the making of a test rose from milk mastic from

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

And finally, take a look...

Culinary mastic can transform the most regular cake into a real masterpiece. It can be used as glaze and sculpted into interesting shapes. There are many different types mastics. Let's look at the most popular of them.

The easiest to prepare is milk mastic. Mix powdered sugar, dry and condensed milk in proportions 1:1:1. Please note that the powder must be thoroughly ground, otherwise the mastic will turn out inelastic. Stir the mixture until it looks like stretchy chewing gum. You can add food coloring if desired. When you finish stirring, the mastic will be ready. Pack the mixture tightly in cling film and leave in the refrigerator for half an hour. Then take it out, sprinkle starch on the table and roll out the mastic into a thin layer. You can use it to create beautiful elements for decoration or use it as a covering. It is worth noting that the color of the milk mastic will not be snow-white, but the taste more than compensates for the small drawback. The gelatin mastic recipe is more complex, but the result will be more aesthetically pleasing. Take 2 tbsp. l. gelatin and soak them in a saucepan with plain water. Leave the mixture for 2 hours. Then heat it and bring the gelatin crumbs until completely dissolved. Please note that you cannot boil the water, otherwise the gelatin will lose its adhesive properties and deteriorate. When the lumps have completely dissolved, add 2-3 cups of powdered sugar. Mix the mixture well. To get colored mastic, add food coloring to it. If you are using liquid coloring, add another 0.5 or 1 cup of powdered sugar. This is necessary to compact the mass. To prevent it from becoming cloyingly sweet, add 0.5 or 1 tsp. lemon juice. All is ready! Marshmallow mastic (marshmallow airy candies) has become very popular. Place marshmallows (200 g) in a saucepan and add 2 tbsp. l. water. Place it in the microwave for 2 minutes. Please note that the sweets will swell and double in volume, so choose larger containers. When you take out the candies, you will see a stretchy mass formed. Add food coloring (if required) and 2 cups of powdered sugar. While adding it, mix the composition well. If it becomes too thick, sprinkle the table with powdered sugar, transfer it there and knead it with your hands until it stops sticking. Using the same technology, you can prepare marshmallow mastic. Many people are interested chocolate looking mastics. You only need two ingredients - liquid honey and black or White chocolate. Melt the chocolate in the microwave. For 100 g, set the time to 1 minute. If the chocolate has not melted completely, repeat the procedure, and so on until the desired result. Stir the chocolate between heating periods. It should melt completely and become smooth and shiny. Then mix chocolate and honey in proportions 2:1. Stir them with a spoon and then start stirring with your hands. At first it will be too liquid, but as you stir it it will become thick and viscous. Tear off a piece from it and try to roll it into a ball. In this case, the mastic is ready. If you are bad at creating jewelry for confectionery with your own hands, use molds and cut out beautiful figures. If you can’t buy molds yet, make them yourself from cardboard. For example, you can make tulips using tablespoons. Cover the inside surface of the spoon with mastic and remove excess. Then carefully peel off the layer to maintain its shape. When the petals are a little dry, create a bud on the cake itself. You can create a whole composition of tulips. Confectioners recommend making cake decorations 2 weeks before making it. During this time, the parts will have time to dry well and will keep their shape.

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. 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.

Tips for making your own mastic
What utensils will you need?
Step-by-step cooking recipes homemade mastic for cake decoration
How to properly make mastic colored or shiny
Video tutorials: how to make mastic for a cake at home

Tips for making your own mastic

Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Making 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 a microwave or oven, you should 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 making homemade mastic for decorating a cake

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.

The finished mass is stored in the refrigerator, tightly wrapped in cling film. Before sculpting, it is slightly heated in the microwave or oven. The finished figures must be given time to dry.

Milk mastic

Milk mastic for cake is one of the most famous 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 marshmallows

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 of butter - approximately 30 g

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

Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Let it sit for 30-40 seconds or more until the volume of the base doubles.
Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away.
When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes long time, since there should be no air bubbles in the mass.
When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin.
You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.

Chocolate mastic recipe

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

Required ingredients:

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

Step by step recipe chocolate mass for a DIY cake 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.

Recipe for mastic made 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, put a saucepan with 700 g of sugar and 300 ml of hot water on low heat. 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-rice 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.

Flower mastic

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 properly make mastic colored or shiny

Mastic is very popular for decorating cakes, sculpting figures, and covering. It is a white plastic mass. In order for the decorations to be original and bright, the material must be painted. For this, food dyes are used, which can be liquid, dry or gel.

Mastic coloring can occur in several ways:

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

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

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

To do marble effect, apply a few drops of dye, roll into a sausage, fold the edges towards the middle, add more dye. Repeat this pattern until you achieve the desired striped and streaked color. What to do if you only have a few colors and don’t have the right shade? Then you should know about the rules of combination:

light green – yellow and purple;
green – blue and yellow;
khaki – green, brown;
lavender – lilac, blue;
blue – yellow, orange, green;
purple – blue, red;
strawberry – red, pink;
mint – green, blue, white;
pearlescent - add kandurin;
champagne – white, yellow, brown;
dark red – a little black and red;
orange – yellow, red;
gold – orange, yellow, red;
coral – yellow, pink;
terracotta – brown, orange;
brown – green, red;
flesh – yellow, red;
black – red, blue, brown in proportions 1:1:1.
gray – red, blue, brown, select proportions
independently until the desired shade is obtained.
If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:
yellow – carrot juice, turmeric powder, saffron, diluted in alcohol, water;
pink and red – cranberry, beetroot, pomegranate,
currant, Cherry juice, red wine;
orange – orange juice;
green – juice of spinach, parsley, sorrel, brilliant greens;
purple – juice of grapes, blackberries, blueberries;
chocolate – cocoa powder;
black – activated carbon.

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

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

Confectionery mastic is a sweet mass that is used to cover pastries, cakes and other confectionery products. Its main task is to make the dessert beautiful, appetizing and even unique. For young housewives, a recipe for even the simplest confectionery mastic will allow them to hide cooking mistakes: not too much lush cakes, or the cream is not the color it was originally intended.

From this sticky mass the most varied types of decorations are obtained, starting with classic roses and leaflets, and ending with cartoon characters and full-fledged pictures from life.

Mastic based on chewing marshmallows

This is the most common option for making plastic and pliable confectionery mastic at home.

It will require the following product set:

250 g chewing marshmallows;
50 ml purified water;
powdered sugar - to taste;
food coloring.

Please note that when swollen, marshmallows can increase their initial volume a couple of times. Because of this, the process of its preparation must take place in an appropriate container. Purified water is added to it, and everything is put in the microwave for a maximum of half an hour.

Dye and powdered sugar are added to the dissolved marshmallow, after which the mass is kneaded for a long time with a wooden spatula until it reaches the desired consistency. Do not overdo it with sweets, otherwise the mastic will become hard and cloying.

The finished product is divided into balls, which are cooled in refrigerator for half an hour. Then they are rolled out into thin layers, and they are used to cover the surface or tops of cakes, sculpt decorations, etc.

Remember that homemade confectionery mastic does not fit well on jelly or sour cream base, as well as whipped cream. But it is ideal for a fruit surface.

Marshmallow based mastic

The recipe for making this confectionery mastic requires the following ingredients:

for syrup:

350 g sugar;
2 g lemon;
2 g baking soda;
half a glass of water.

for the marshmallow itself:

a couple of glasses of sugar;
glass of water;
salt (pinch);
25 g soluble gelatin.

Initially, you need to make a syrup, for which all its ingredients (except soda) are placed in a saucepan and boiled under a covered lid for 45 minutes.

All this time, the sweet liquid must be stirred. At the end, cool the mixture, add soda to it and wait another quarter of an hour.

The marshmallow recipe is as follows:

Gelatin is poured with 125 ml of purified water, after which it must be allowed to swell;
Granulated sugar is poured with another 125 ml of water, 150 g of finished syrup is added there. The composition is boiled over low heat for 7 minutes;
Gelatin is poured into deep container and whips. It is advisable to do this with a mixer. Then the sugar-syrup liquid is poured in, and everything is whipped again until the final mass acquires the desired thickness and becomes completely white;
If the product is to be used immediately, powdered sugar is immediately added to it. As a result, a plastic mass should come out.

Milk mastic

The recipe for soft and milky confectionery mastic for decorating cakes implies the presence of the following products:

250 g condensed milk;
tsp cognac;
lemon juice, 2 tsp.
150 g of powdered sugar;
150 g milk powder.

At home, all this is combined and prepared as follows:

The powder is mixed with milk powder;
Condensed milk is added to the dry mixture, and everything is kneaded until smooth;
During kneading, lemon juice and alcohol are added.

That’s it, the modeling mass is ready, and you can use it at home literally right away. If you need it later, simply wrap it in cling film and store it in the refrigerator. You can give the mastic the desired color as follows: divide it into balls, add food coloring to each, and knead everything one by one.

Gelatin based mastic

With your inexperienced hands, you can actually prepare the following decoration for homemade confectionery and baked goods:

kg of powdered sugar;
55 g gelatin;
100 g corn syrup;
3 tbsp. purified water;
1.5 tbsp. l. edible glycerin;
vanilla (pinch);
dye;
half a cup of corn starch.

To cover a cake with gelatin-based mastic, you need to follow the following algorithm:

Pour gelatin with purified and slightly warmed water, mix well and send to water bath until completely dissolved;
Corn syrup, vanilla and glycerin are placed in a barely warm gelatin mass;
Then half of the total volume of powdered sugar is poured in there, and the workpiece is mixed with a mixer;
As soon as the composition is well mixed, it should be placed on the table, sprinkled with the remaining powdered sugar, and kneaded again to the required state;
The mass is divided into balls, each of which is wrapped in food grade polyethylene and placed in the refrigerator for 8-9 hours.

Only after all these steps can the final product be painted and used for its intended purpose.