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 recipes for making homemade mastic for decorating a cake
- 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 should be used as a base. 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 and 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
The consistency of 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.
Recipe for mastic made from powdered sugar and gelatin
This recipe is considered one of the most successful ways to make mastic for a cake with your own hands at home. 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, and 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 the protein-rice mixture made from? 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 the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid per tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, and knead.
To create a marble effect, apply a few drops of coloring, roll into a sausage, fold the edges towards the middle, add more color. 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.
class="entry">
Video tutorials: how to make mastic for a cake at home
One recipe for a dish can be passed down from generation to generation ad infinitum. For example, cakes and ways to decorate them. Housewives not only strive to impress guests with the excellent taste of their baked goods, but also want to give it an aesthetic appearance.
They are no longer interested in simply sprinkling chocolate or coconut shavings on cakes or writing on them with icing. At home, they manage to prepare a decoration - mastic for the cake. Thanks to the plasticity of the paste, housewives manage to make dessert a true work of culinary art.
Mastic is a paste that is used to model confectionery products. It is easy to use, like plasticine, you can sculpt various figures, flowers, and inscriptions from it. A variety of color shades allow you to turn an ordinary dessert into a fabulous spectacle at home.
Not a single person will refuse such a cake. The result of working with mastic may come as a surprise even to the housewife herself, because it is not so easy to restrain the creative impulse and imagination.
Mastic - features of choice
There are three types of mastic: sugar, Mexican and flower. The first of them is the most popular among confectioners; it is used to cover cakes, pastries and gingerbread cookies. Sugar mastic is also used to form figures that decorate cakes.
Another type is flower mastic. As the name suggests, it is used for special decorations. The consistency of the paste is perfect for sculpting thin petals.
The plasticity of such mastic is due to the content of a special thickener in it; in addition, figured decorations made from it dry quickly and perfectly hold the originally created shape.
Mexican mastic is used for sculpting small decorations. It contains a fairly small amount of thickener, which allows you to slowly create any fine details.
Mastic for cakes at home can be either white or any other color. If you want to save money, go with the first option, and only then add food coloring and get a colorful paste.
It is important not to overdo it with the amount of coloring substances, otherwise the mastic will become unsuitable for further use, because it will tear and crumble when it hardens.
Recipe for making mastic at home for modeling a cake
The basic rules for making paste for decorating a cake are most likely unknown to you. Therefore, I want to dwell on them in more detail:
- To prevent the mastic from tearing, use powdered sugar. When grinding sugar in a coffee grinder, you need to sift the resulting product through a very fine sieve.
- When kneading the paste, watch its consistency. Do not overdo it; a large amount of dye or powdered sugar will cause the mastic to rupture.
- If the mastic sticks to your hands while kneading, give it time to rest in a cool place.
- Mastic for decorating a cake is stored in the freezer for about four months.
And now we will learn how to form some types of mastics at home. There should not be any difficulties during the work process. If you read each recipe carefully, you will complete the task very quickly.
Used for sculpting flower buds, leaves, and figures. Ingredients:
half a kilogram of powdered sugar; a teaspoon of fresh lemon juice and granulated gelatin; 4 tbsp. spoons of water and vanilla extract
Cooking steps:
- Pour cool water over the gelatin and let it swell for a quarter of an hour.
- Place the dishes in a water bath and wait until the gelatin is completely dissolved.
- Add lemon juice and vanilla, then add powdered sugar.
When kneading the paste, be careful not to let it become too stiff. Otherwise, you will get a problem in the form of constant crumbling of the paste.
Recipe for homemade milk flavored mastic
Homemade mastic has a pleasant smell of condensed milk; it is often used to cover dessert flour products.
Take:
170 g condensed milk; 160 g powdered sugar; 160 g of milk powder (can be replaced with baby formula); teaspoon lemon juice
Mix dry ingredients in a bowl, add lemon juice and condensed milk. Knead until you get a mass ready for use.
This homemade mastic is great for sculpting small figures and covering cakes.
You need products:
160 g each of milk powder and powdered sugar; 10 ml lemon juice and 200 g condensed milk
Preparing pasta involves mixing all the ingredients in one bowl. First, pour the milk powder and powder into a bowl, then the lemon juice and condensed milk. Stir until the mixture becomes elastic enough.
Unlike sugar, honey mastic is more flexible. You can easily sculpt small decoration details from it and cover the entire cake (see photo).
To prepare the pasta you will need:
0.9 kg of powdered sugar; 3 tbsp. spoons of water; 175 g honey and 15 g gelatin
- First of all, soak the gelatin in cold water for 15 minutes.
- Then add honey and place the mixture in a water bath.
- As soon as it (the mixture) becomes liquid, remove it from the heat and pour it into 800 g of powdered sugar.
- Knead the paste, gradually adding the rest of the powder.
As a result, you have a plastic mass that does not stick to your hands. Recipe for checking the readiness of the mastic: press your finger on its surface and make sure that the mark does not disappear after a few seconds.
Chocolate mastic recipe for cake decoration
The preparation of mastic is based on the use of bitter dark chocolate. But there are times when they take a bar of milk or white chocolate instead.
So, attention, required ingredients:
40 ml heavy cream; 90 g marshmallows; 2 tablespoons of powdered sugar; one spoon of butter and 100 g of dark chocolate
- Another recipe for chocolate mastic involves mixing a hundred-gram bar of dark chocolate and a tablespoon of honey.
- The mass is kneaded for several minutes and then checked for readiness.
- To do this, you need to flatten a small ball between your fingers.
- If the edges remain intact and are not torn, then the cake mastic is considered ready for use.
You need to purchase:
200 g marshmallows of one shade and half a kilogram of powdered sugar
Pour one tablespoon of butter over the candies and place in the microwave. Once the marshmallows have melted, remove the mixture and mix well. Gradually add powdered sugar, kneading the mastic until smooth and plastic.
This recipe will come in handy if you need to sculpt some large, durable elements of jewelry, for example, a basket handle. This mastic is too hard to eat, but its advantage is that it retains its shape well.
Pastillage, the so-called gelatin mastic, prepared from:
120 g starch; 240 g powdered sugar; 60 ml cold water; a heaping tablespoon of gelatin; 5 ml lemon juice and 2 teaspoons honey
At home, the decoration is prepared as follows:
- Pour gelatin over cool water and leave to swell for half an hour.
- Melt the mixture over the fire until liquid and pour in lemon juice and honey.
- Mix powdered sugar with starch and pour into liquid mixture. Knead the mass until plastic.
- Line the mold with film and fill with paste.
- Place the pastillage in the refrigerator and wait a couple of hours until it hardens.
If before sculpting the mass does not obey you, keep it in the microwave for a few seconds.
Once you learn how to work with flower mastic, you will be able to create delicate flower buds. They will be so similar to real flowers that none of the guests will even realize that you had a hand in this.
To knead a plastic paste at home, you will need:
50 ml water; 2 dessert spoons of lemon juice; 550 g powdered sugar; 10 g gelatin; 10 g carboxymethylcellulose; 20 g shortening (cooking fat); 4 tbsp. spoons of corn syrup; 2 egg whites
If you wish, you can add bleach for the icing, this will make your mastic super snow-white, as in the photo.
Preparation step by step:
- Pour water over the gelatin and let stand for a few minutes.
- Mix powdered sugar with bleach and cellulose.
- Melt the gelatin on the stove and add shortening and corn syrup.
- Pour the mixture of liquid ingredients into the powdered sugar in a stream and, using a food processor turned on at medium speed, mix thoroughly.
- Increase the speed of the machine and add the egg whites and lemon juice to the mixture. As soon as the mixture turns white and becomes homogeneous, turn off the machine and remove the mastic from the bowl.
- Before use, it must be wrapped in film and kept for a day at room temperature.
Mastic has a limited shelf life - 3 months, provided it is kept in the refrigerator. The paste can remain in the freezer for longer – up to six months.
If you prudently purchase ready-made sponge cakes, it will not take you much time to prepare the delicacy.
You will need:
250 g chocolate paste; 3 large spoons of semolina; 400 ml milk; a teaspoon of lemon zest; 250 g white sugar; 250 g butter; any fruit
So let's get started:
- Cook porridge from semolina and milk, cool naturally.
- Beat soft butter with granulated sugar, add lemon zest.
- By combining the porridge with the cream mixture, you can consider the cream ready for use.
- Cut bananas, kiwi or other soft-fleshed fruits into slices or circles.
Assembling the cake:
- Place the sponge cake on a dish and generously coat it with cream.
- Make another layer of banana (as in the photo) and cover with sponge cake.
- Alternate layers until all ingredients are gone.
- Do not lubricate the top layer with cream. Carefully remove any cream that has leaked from the sides with a spoon.
- Immediately coat the entire surface of the cake with chocolate paste. First you need to melt it slightly by placing it in the microwave.
- Apply the paste with a wide bladed knife, finally smooth the surface and let it harden in the refrigerator.
- Now dip the knife in hot water and make the surface perfectly smooth. Now the cake is completely ready to be covered with mastic.
When planning a cake for a children's party, choose appropriate decorations. Boys will really love a dessert with colorful cars, girls will be delighted with a cake with flowers made from fondant.
Now that you already know how to prepare mastic for a beautiful decoration with your own hands, I hope it won’t be too difficult for you to put your knowledge into practice.
General rules for preparing and using mastic cake decorations
1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. Depending on the type of candy, you may need much more powdered sugar than indicated in the recipe, so you need to stock up in large quantities in advance. If the mastic remains sticky for a long time during mixing, then you need to mix in the powder until you get the desired consistency.
2. In NO EVENT should a mastic coating be applied to a wet base - to soaked cakes, to sour cream, etc. The mastic dissolves quickly from moisture. Therefore, there must be a “buffer layer” between the fondant and the cake. This could be marzipan or a thin layer of buttercream. If you are using buttercream, then before applying the mastic, you need to let the cake sit in the refrigerator until the cream hardens.
3. To glue different parts of mastic figures or to glue decorations onto a mastic coating, the gluing area should be slightly moistened with water.
4. When exposed to air for a long time, the mastic dries out. Some figures, for example, flowers, cups, spoons, plates, tables and chairs, are best made in advance and allowed to dry well.
5. Three-dimensional figures, such as flowers, must be attached to the cake shortly before serving, otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb moisture from the environment and fall off.
6. Attention! If there is high humidity in the room, the cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is advisable to serve it immediately from the refrigerator to the table. If you still need time before serving, you can carefully blot the moisture from the mastic with a napkin. Or place the cake under a fan.
7. Marshmallow figures can be decorated with food coloring on top.
8. If the mastic has cooled down and began to roll out poorly, then you can warm it up a little in the microwave or in a hot oven. She will become plastic again.
9. You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film.
10. Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months.
Marshmallows are an English-American sweet. They have nothing in common with our marshmallows, although the name “marshmallow” is often translated into Russian as “marshmallow”.
Marshmallow - marshmallow candies (soufflé).
Marshmallow fondant is very pleasant to work with.
She takes it easy the required form and does not stick to your hands, rolls out well and is painted evenly.
Marshmallows are ideal as mastic!
When purchasing candy, the name does not have to be "Marshmallows". It is enough that the name contains the combination "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestlé company - “Bon Pari, Tutti-frutti soufflé” and “Bon Pari soufflé”.
Two ways to make marshmallow mastic
Method 1
- marshmallows - 90-100g (one pack of marshmallow candies)
- lemon juice or water - ~1 tbsp. spoon
- powdered sugar - ~1-1.5 cups
Preparation:
Marshmallows are most often sold in more than one color.
It is best to buy white marshmallows. Divide the marshmallows by color - place the white halves in one bowl and the pink halves in another. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave (10-20 seconds) or in a water bath until they increase in volume.
If you want to tint the mastic with food coloring, it is better to add it after you have taken the swollen and melted marshmallows out of the microwave. At this point you need to add the dye and mix the mass well with a spoon.
Then add sifted powdered sugar in portions and stir the mixture with a spoon or spatula. When it becomes difficult to stir with a spoon, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands.
Wrap the resulting mastic in cling film (the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.
Remove the finished mastic from the refrigerator, place it on a table sprinkled with starch and roll out thinly.
From the finished mastic you can make various figures, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.
Method 2
- marshmallow - 100 g
- butter - 1 tbsp.
- powdered sugar - 200-300 g (you may need more or less powder)
- food colorings
Preparation:
Place the marshmallows in a mold, add butter, and microwave for 15-20 seconds.
The marshmallow should increase in volume.
Add 50-100 g of powdered sugar, mix.
If you make colored figures, divide the resulting mass and add food coloring.
Add powdered sugar until you get a mass similar in consistency to plasticine.
The mastic is ready. You can roll it out and cut out various shapes.
Finished products are dried within 24 hours.
Finished products should not be stored in the refrigerator.
If you have any unused mastic left, wrap it in cling film and put it in the refrigerator.
If the cake is covered with cream, then it should be decorated with mastic products before serving.
A recipe for chocolate mastic that always works!
I tried many times to make ordinary mastic and all sorts of “things” from it. Yes, it worked, but.....
I don’t know, maybe my hands are not from there... but I really didn’t like the process itself, because everything around is covered in powdered sugar, for the time being it sticks to my hands, and the finished mastic and all sorts of roses freeze like stone, and no taste.
But I want to create all kinds of beauty, so that it’s simple, tasty and beautiful!!
And I found what I was looking for! Now I advise you too!!!
It's a pleasure to do it. No dirt.
It molds perfectly and takes the desired shape, and at the same time it’s also very tasty (I ate a little while I was making it)
I made these roses yesterday - now they are in my refrigerator, and even so they have not completely hardened, that is, they have not become stone-hard, and if you use them on a cake, they will be eaten at their best.
Try it too!!! You will not regret!!!
|
|||||
| Recipe "Chocolate mastic and roses from it (always turns out)" | |||||
|
|||||
For those who don’t like the recipe for marshmallow mastic, I can recommend a very simple recipe for milk mastic
Take a glass of powdered sugar, a glass of milk powder and a can of condensed milk. All ingredients are kneaded to a state close to soft plasticine. As the simplest dye, you can use cocoa powder; depending on its quantity, you can get a more or less rich chocolate shade.
Watch the making of a test rose from milk mastic from Vivien
I decided to try a mastic recipe from a magazine, I liked it, so to speak, because of the “healthiness” or safety of the ingredients for children -) My son’s birthday is coming soon, I would like something beautiful, and for some reason I thought about mastic, but I didn’t know how to cook it. The Internet is full of marshmallow recipes, but somehow I don’t find it appetizing to look at...
The center is thick and the edges are torn, they could have been fixed. But I was in a hurry, I wanted to see what it was like in practice -)))
And finally, take a look...
If you are encountering the concept of mastic for the first time or have already seen it on a cake, then it is very difficult to imagine how it was made. Mastic is an adhesive and astringent edible substance, homogeneous in composition, which is created in production or prepared by hand. When prepared correctly, the consistency is similar to plasticine, from which you can sculpt any figures. The most important thing is that the parts made from this material are very beautiful and also edible; natural dyes and food products are used for preparation. If the cake mastic is not completely used, it can be stored in the refrigerator for 3 months; before placing it in the freezer, you need to wrap the mass in cling film.
Cake mastic is used to decorate cakes and other products. You can cover the finished cake with it; thanks to the mastic, the surface of the cake will have different and soft shapes.
Fondant decorations can turn a simple cake into a work of art. You can make various decorations from mastic: flowers, leaves, various figures, flower arrangements... Decorations are sometimes so beautiful that it’s a pity to even eat them!
Types of mastic
You can buy mastic for the cake in a store, or make it yourself - it all depends on the housewife. But you definitely need to know that there are several types of cake mastic, they have the same base - sugar or powdered sugar, soft marshmallows, and other ingredients vary.
- Honey mastic for cake . As the name suggests, this cake mastic is made from honey; it is easy to sculpt cake parts and figures from it, because it is softer than sugar, because it never crumbles or crumbles.
- gelatin mastic for cake , also called pastillage. Its base is gelatin, thanks to which the mass hardens quickly, becomes elastic and hard. This allows you to do complex small details. For example, flower stamens and petals.
- milk mastic for cake . It is one of the most common types of cake mastic. Condensed milk is used for preparation. This mass is most often used to cover the base, the cake itself, or medium-sized figures are sculpted.
- marzipan paste for cake . This mastic has a very soft consistency, which allows it to be rolled out in a thin layer of a few millimeters and beautifully coated pies and cakes. But remember that it is impossible to make inscriptions and figures from it, it contains almonds.
- industrial mastic for cake . It is universal and therefore suitable for both decorating confectionery products and for fitting. In appearance and taste it is no different from homemade.
- flower fondant for cake . This type of mastic is an ideal option for “fine jewelry” work, creating a flower from mastic. You can cut leaves, petals, etc. from the flower mass. They will not lose their shape and will look natural.
Recipes for making mastic at home
Before preparing mastic for a cake, you need to take the following tools, no matter what type of mastic you choose:
- Ruler;
- Rolling pin;
- Colored ribbon;
- A wooden board for rolling out or a dry and clean table;
- Cling film.
- Round knife.
For different types of mastics, the products will differ, but we will consider the most common and simple ones.
How to prepare mastic
Mastic is prepared from powdered sugar with the addition of gelatin, water and lemon juice. Oil and glycerin are also added, this is done so that the mastic does not dry out so quickly. The sugar mass is kneaded for 15 minutes.
It is better to knead the finished mastic on a table sprinkled with powdered sugar in advance; you can also use starch. This must be done to prevent the mastic from sticking to your hands and table while working with it.
You can tint the mastic with spinach juice, beet juice, carrot juice, juice of various berries, or dyes that are sold in the store.
It is necessary to pack the finished mastic in cling film so that it does not dry out.
You need to decorate the cakes with fondant after the cream has hardened. It is more correct when the cake is covered with marzipan mass or the surface of the cake consists of dry sponge cake.
How to cover a cake with fondant
To cover the cake with mastic, you need to place it on a turntable, so it will be more convenient to work with it. Sprinkle the surface of the table with powdered sugar, then roll out the mastic on the table to 5 mm thick. The rolled out mastic should be wider than the cake.
Place the fondant onto the cake using a rolling pin. Sprinkle your hands with starch and first smooth the mastic over the surface of the cake so that it fits tightly to it, then on the sides. Use a knife to trim off any excess fondant along the base of the cake. You can make a figurine or other decorations from the leftovers.
If further decoration of the cake is not provided, then you can wrap the mastic in cling film and store it in the refrigerator, but for no more than 2 weeks.
How to paint and store mastic?
Almost every preparation requires coloring the mastic. Before you make fondant for your cake at home, you need to think about the colors needed for decoration. It’s better to add dyes during the cooking process than to the finished mass, so the color will be more even.
If you still have to paint after preparing the mastic, then first roll a small ball out of it, make a depression in it, pour in a few drops of paint, then stir until the color is uniform and wrap the piece in polyethylene.
Mastic and figures made from it can be stored for no more than 3 months, and the parts must be prepared before the holiday at least 2 weeks so that they keep their shape and have time to dry.
Mastic recipes for cakes
gelatin mastic
Ingredients:
- Gelatin (powder) - 2 teaspoons,
- Powdered sugar - 450 +/-50 g,
- Water - 50 ml.
How to prepare mastic:
Pour the gelatin into a bowl of cold water, stir well and leave to swell. Dissolve it in a water bath and cool.
Sift the powdered sugar, pour in the gelatin and stir until smooth. Roll it into a ball and put it in a plastic bag. If during cooking the mass turns out sticky, then add powdered sugar. If you have a good mastic, but there is still powder on the table, then continue kneading, removing the excess powder.
Mastic with egg white
Ingredients:
- Glucose syrup - 2 tbsp. spoons.
- Powdered sugar – 450-500 g,
- Egg white - 1 pc.
How to prepare mastic:
Combine glucose and egg white in a bowl and mix. Add powdered sugar (450 g), sifted in advance, and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 2 hours. Knead again later. If the mass turns out sticky, add powdered sugar. If you have a good mastic, but there is still powder on the table, then continue kneading, removing the excess powder.
Mastic with vegetable oil
Ingredients:
- Vegetable oil - 2 tbsp. spoons,
- Powdered sugar (sifted) - 450 +/- 50 g,
- Liquid glucose - 1 tbsp. spoon.
- Cold water - 30 ml,
- Powdered gelatin - 1 tbsp. spoon,
- Chicken protein - 1 pc.
How to prepare mastic:
Pour the gelatin into a bowl of cold water, stir well and leave to swell, then dissolve it in a water bath and cool. Add vegetable oil, glucose to it, mix. Add the egg white, mix again and combine with powdered sugar. Stir the mixture with a pastry spatula until a mass forms.
Place the resulting mass on the table, sprinkled with powdered sugar, and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 1-2 hours. Then knead again and then proceed to sculpting or rolling.
Marshmallow mastic
To prepare marshmallow mastic you will need:
- Marshmallow (chewable) - 200 gr.;
- Powdered sugar - how much the mass will absorb;
- Food coloring to change the color of mastic
- Water – 2 tbsp.
How to prepare mastic:
First put the marshmallows in a deep plate, add water (to add sourness to the mass, you can replace it with lemon juice), place the whole thing in the microwave for 40 seconds. The mastic for the cake according to the recipe turns out to be tender and plastic. When the marshmallows are slightly melted, powdered sugar is added, which is sifted in advance.
Until then, it needs to be added until the mass becomes similar to plasticine, and this should be done gradually so as not to add too much, otherwise it will be impossible to work with the mastic - it will become rough. As soon as you have a mass, you need to wrap it in cling film and put it in the freezer for 30-40 minutes, and then you can start working with it.
Mastic with condensed milk
For this mastic with condensed milk you will need the following components:
- Powdered milk – 150 gr.;
- Condensed milk – 200 gr.;
- Cognac – 1 tsp. (you can cook without it);
- Powdered sugar – 160 gr.;
- Lemon juice – 2 tsp.
You must first combine the powdered sugar and milk powder, then sift them through a sieve and gradually begin to pour out the condensed milk, add lemon juice and cognac. As soon as the mass has acquired the consistency of plasticine, it must be put in the freezer, transferred to cling film.
Marshmallow mastic
Marshmallows are marshmallow candies (souffles), English-American sweets. They have nothing in common with our marshmallows, although the name “marshmallow” is often translated into Russian as “marshmallow”.
Marshmallow mastic easily takes the desired shape and does not stick to your hands, rolls out well and is painted evenly.
Two ways to make marshmallow mastic:
Method 1:
Necessary:
lemon juice or water – ~1 tbsp. spoon
marshmallows – 90-100g (one pack of marshmallow candies)
powdered sugar – ~1-1.5 cups.
It is best to buy white marshmallows. Divide the marshmallows by color - place the white halves in one bowl and the pink halves in the other. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave for 10-20 seconds or in a water bath until they increase in volume.
If you want to tint the marshmallow mastic with food coloring, it is better to add it after you have taken the melted and swollen marshmallow out of the microwave. At this point you need to add the dye and mix the mass well with a spoon.
Then add sifted powdered sugar in portions and stir the mixture with a spoon or spatula. When it becomes difficult to stir with a spoon, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands.
Wrap the resulting mastic in cling film (the film should fit tightly to the mastic on all sides so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.
Remove the prepared mastic from the refrigerator, place it on a table sprinkled with starch, and roll out thinly.
You can make various figures, leaves, flowers from the finished mastic, or cover the cake with a thinly rolled mastic sheet.
Necessary:
butter – 1 tbsp.
food colorings
powdered sugar – 200-300 g (you may need less or more powder)
marshmallow – 100 g.
How to make marshmallow mastic:
Place marshmallows in a mold, add butter, and microwave for 15-20 seconds. The marshmallow should increase in volume. Then add 50-100 g of powdered sugar and mix.
If you will be making colored figures, divide the resulting mass and add food coloring.
Add powdered sugar until the mixture is similar in consistency to plasticine. Marshmallow mastic is ready. You can roll it out and cut out shapes. Finished products are dried within 24 hours. Finished products should not be stored in the refrigerator.
If the cake is covered with cream, it should be decorated with mastic products before serving.
Chocolate mastic recipe:
To prepare chocolate mastic you will need:
Cream (30%) - 40 ml
Dark chocolate - 100 g
Cognac - 1-2 tbsp. l.
Marshmallow (color does not matter) - 90 g
Powdered sugar - 90-120 g
Butter - 1/2-1 tbsp. l.
How to make chocolate mastic:
Place the chocolate, broken into pieces, into a saucepan and place over low heat.
Melt completely.
Add marshmallows to the melted chocolate without removing the pan from the heat, and mix the mixture well with a spoon.
When half of the marshmallows have approximately melted, pour in the cream, cognac and butter.
Stir until a homogeneous thick liquid mass is formed. Then remove from heat.
Gradually add sifted powdered sugar, stirring constantly with a spoon.
When the mass becomes too elastic and thick and it is no longer convenient to stir with a spoon, do it with your hands.
Add powdered sugar until the mixture feels like a tight, warm, elastic dough. It does not stick to your hands at all, but on the contrary, your hands remain clean, but greasy. Roll the mixture into a ball and place on baking paper. Chocolate mastic is ready.
Chocolate mastic turns out very soft, barely warm and tender.
You can store it in the refrigerator, tightly closed, and warm it up slightly before using it next time.
General secrets of preparing and using mastic cake decorations
1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. Depending on the type of candy, you may need much more powdered sugar than is indicated in the recipe, so you need to stock up on large quantities in advance. If the mastic remains sticky for a long time when kneading, then you need to mix in the powder until you get the desired consistency.
2. Under no circumstances should a mastic coating be applied to a wet base - sour cream, soaked cakes, etc. When exposed to moisture, the mastic dissolves quickly. Therefore, there must be a “buffer layer” between the fondant and the cake. This can be a thin layer of buttercream or marzipan. If buttercream is used, it is necessary to let the cake sit in the refrigerator before applying the mastic until the cream hardens.
3. To glue decorations onto a mastic coating or to glue different parts of mastic figures, you need to lightly moisten the gluing area with water.
4. Mastic dries out when exposed to air for a long time. It is better to make some figures, for example, tables, chairs, flowers in advance and let them dry well.
5. It is necessary to attach three-dimensional figures to the cake, for example flowers, shortly before serving, otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb moisture from the environment and fall off.
6. Attention! If there is high humidity in the room, the cake covered with mastic may become covered with condensed moisture after removal from the refrigerator. In this case, it is advisable to serve it directly from the refrigerator. If you still need time before serving, you can carefully blot the moisture from the mastic with a napkin. Or place the cake under a fan.
7. You can decorate the marshmallow figures with food coloring on top.
8. If the mastic has cooled down and began to roll out poorly, then you can warm it up a little in a hot oven or in the microwave. She will become plastic again.
9. You can store unused mastic in the refrigerator (1~2 weeks) or (1~2 months) in the freezer, after wrapping it in plastic film.
10. Dried finished mastic figures should be stored in a dry place in a tightly closed box. These figurines can be stored for several months.
Decorating a cake with fondant is an art that only comes with experience. The more cakes you prepare, the more interesting and accurate the next job turns out. The main thing is patience and desire, everything will definitely work out!
Loading...