If you like to bake cakes yourself, sooner or later this dilemma will arise. - how to decorate beautifully home cake. For such a case, DIY cake mastic is ideal. If you do not use dyes to prepare mastic, you can get a festive white cake. By adding dye to the mastic, you can add solemnity and brightness to the cake.

DIY mastic is an excellent material for decorating a homemade cake. You can make different figures from mastic: flowers, toys, animals, people, houses, etc. In general, everything your heart desires.

Types of mastic for cake

There are two types of cake mastic:

Gelatin sugar mastic;
Sugar mastic with condensed milk.
If you make mastic from condensed milk, the figures will turn out soft and natural, but if you use gelatin, the mastic will dry out quickly.

How to quickly make mastic for a cake?

Cake mastic can be made from chewing marshmallows.

Compound:

Chewing marshmallows - 200 g
Powdered sugar - to taste
Water - 2 tbsp.
Food coloring - 1 pinch

Preparation:

Pour marshmallows into a deep bowl and add water. Please note that when heated, marshmallows will double in size, so you can prepare them in 2 steps.
Place the plate, covered with a lid, with water and marshmallows in the microwave for 30 seconds (power - 800 W).
Add the dye to the prepared mass, having previously dissolved it in 1 ml of water.
Add carefully powdered sugar, sifting through a sieve. Constantly stir the mastic with a spoon, and when it becomes difficult to stir with a spoon, start kneading the mastic with your hands.
The consistency of the mastic should be similar to plasticine - it should not stick to your hands. The main thing in this matter is not to overdo it with powdered sugar.
Roll the resulting mass into balls, wrap them in cling film and place in the refrigerator for half an hour. Then sprinkle the mastic with powdered sugar and roll out the mastic balls to a thickness of 2 mm.
The mastic is ready to decorate your homemade cake! If you need to glue the mastic, sprinkle the layers of mastic with some water. Please note that mastic should not be placed on top of whipped cream. sour cream and jelly surface. Mastic works best on butter creams or fruit and berry (for example, apricot) confiture.

How to make mastic at home?

Syrup composition:

Sugar - 350 g
Water - 150 ml
Citric acid - 2 g
Soda - 1.5 g

Marshmallow composition:

Water - 1 tbsp.
Gelatin - 25 g
Sugar - 2 tbsp.
Salt - 0.25 tsp.

Preparation:

To prepare the syrup, combine sugar and water in a separate pan, place the pan on the fire and bring to a boil. Add citric acid, cover the saucepan with a lid and simmer the syrup over low heat for 45 minutes.
After preparing the syrup, cool it and add soda. Stir the syrup periodically and it will be ready in 15 minutes. Invert syrup will be thick and similar in appearance to honey.
Now it’s time to prepare marshmallows - 0.5 tbsp. Soak the gelatin in water. Leave it to swell.
In the remaining 0.5 tbsp. dissolve sugar in water and add 160 ml of prepared invert syrup. Put the mixture on fire. Bring to a boil, stirring constantly. Simmer the mixture over low heat for 8 minutes.
Heat the gelatin and pour into a deep bowl. Gently beat the gelatin with a mixer, gradually pouring in the prepared hot mixture.
Once you have poured all the hot mixture into the gelatin, increase the mixer speed and beat the mixture for about 10 minutes. As a result, you will get a thick mixture white.
If you need mastic right away, add powdered sugar to the mixture and knead until desired. If mastic is needed later, line the bottom of the vessel cling film, lay the mastic and sprinkle it generously with powdered sugar. Put the mastic in the refrigerator, and when you need it, take it out and mold it into whatever you want!

DIY chocolate mastic for cake

Compound:

Dark chocolate - 100 g
Marshmallow - 90 g
Cream (30%) - 40 ml
Butter - 1 tbsp.
Powdered sugar - 2 tbsp.
Cognac - 2 tbsp.

Preparation:

Break the chocolate into a saucepan and place it on water bath. The chocolate should be completely melted .
Without removing the pan from the heat, carefully pour the marshmallows into the chocolate. The mixture must be constantly stirred with a spoon.
When half the marshmallows have melted, pour the cream, cognac into the pan and add butter. Stir the mixture constantly until the mixture becomes homogeneous and thick enough.
Then remove the pan with mastic from the heat. Constantly stirring the mastic with a spoon, add sifted powdered sugar.
When the mastic no longer lends itself to kneading with a spoon, “switch” to your hands.
Add powdered sugar until the mastic feels like elastic dough. It is noteworthy that the mastic does not stick to your hands.
Roll the mastic into balls, wrap them in baking paper and put them in the refrigerator.
The mastic is ready! You can decorate any homemade cake with it, the main thing is to show imagination and imagination.

Mastic for condensed milk cake

Compound:

Powdered sugar - 160 g
Condensed milk - 200 g
Lemon juice - 2 tsp.
Cognac - 1 tsp.
Powdered milk - 160 g

Preparation:

Connect powdered milk and powdered sugar. Place the ingredients in a mound, gradually pouring in the condensed milk.
Knead the mixture until the mass becomes elastic and homogeneous. Don't forget to add lemon juice and cognac. Knead the mastic again.
Wrap the finished mastic in cling film and put it in the refrigerator until needed.
Mastic can be slightly “revived” with the help of food coloring. This is quite simple to do: make a small depression in the finished mastic, pour the dye of the desired color into it and knead the mastic, adding powdered sugar. You will see how the mastic changes color before your eyes. Ready colored mastic Wrap in film and put in the refrigerator.

Cakes decorated with fondant: photos

How to make jewelry from mastic?

Making jewelry with mastic

Today, not all people understand what mastic is. Many people don’t realize that this is the name of a decoration for a cake or pie. To be more precise, this is just edible decor cake that you can create with your own hands. In fact, this is very convenient, because with the help of mastic you can create original edible paintings, as well as congratulate your loved one with your own hands. You don't have to be a skilled pastry chef to master the technique of creating fondant. Making mastic at home is quite simple.

The easiest method to make mastic

You will be required small set products and the desire to create. Please note that properly prepared mastic should resemble in consistency nothing more than plasticine. It is this structure of the mastic that allows you to create figures and patterns of different sizes and shapes. You can create figures not just to decorate a dish, it’s no secret that they will taste no worse regular sweets. If you are not afraid to experiment, then you simply need to master this technique. You can make mastic at home with a reserve.

The best way preparing mastic

You can put it in the refrigerator and store it there for about 3 months, using it each time to decorate cakes. To prevent the mastic from losing its unique properties, it should be wrapped in polyethylene or regular film. It is very simple to prepare this substance. To do this, you should skimp on the store in advance and purchase following products. You will need gelatin, 10 g will be enough, 1/3 cup of regular filtered water, and also, very little, citric acid. You will have enough of this substance literally on the tip of a knife. Most main ingredient- This is powdered sugar. It will be needed a large number of. Buy about 500g of this product.

DIY mastic

You can make mastic at home using the following technology. To do this, first of all, you must prepare gelatin. It is necessary to soak it in water until it swells. For these purposes, you should use cold water. You need to soak the gelatin for about an hour, maybe a little more. After the gelatin has acquired the appropriate shape, it needs to be melted. To do this, create a water bath and dissolve it, and then simply add citric acid. After which the resulting mass is allowed to cool properly. Make powdered sugar.

Making the mask flexible

To make the mastic flexible and plastic, some subtleties must be observed. It is worth carefully sifting the powdered sugar and making a small hole in this slide, then mark the gelatin into this hole, after which you should very quickly mix all the ingredients and knead a kind of dough. You should get a fairly homogeneous white substance. If you do everything correctly, following our advice, you will eventually be able to get plastic mastic from sugar.

Making flexible mastic with your own hands

Many cooking shows tell you how to make fondant at home. The recipes are always different. We suggest you follow our recipe, there are no difficulties in it, the only thing that is required from you is attention. After you have received the mastic, you can roll it into a layer. In order not to damage the surface, the mastic must be covered with a thin film, and only then begin to roll out.

This is a great decoration for any sweet dish. You can use various cutters to cut out flowers or animals. You can also create complex compositions from sugar figures; you only need to use your imagination and a boring dish will immediately turn into a complex, bright composition. You can create a flower by first cutting out required amount petals, leaves and middle. Your drawing doesn't have to be flat. Mastic allows you to create three-dimensional compositions.

How to make the right mastic

You already know how to make mastic at home. You also need to understand how to attach the parts. For this you only need water. A drop of water will be enough to hold the details of the composition together. But what if you don't want to be limited to white fondant parts? You may want to create a bright, colorful composition and multi-colored elements. There's no problem with that.

The mastic should look like this

The thing is that mastic can be painted. You will learn how to do this correctly right now. To do this, it is enough to use natural dyes that are contained in different products. Let's say red veet can be easily obtained from beets. If you require Brown color, then cocoa powder is suitable for these purposes.

If you require an unusual color that cannot be obtained from natural dyes, you will need to use food paint the desired shade. Master classes for creating mastic are very common today. You don’t have to sign up for them, because everything you need can be found on the Internet. I would like to say a few more words about the coloring of mastic. It is important to understand the technique of assigning colors to figures. You will be required to perform a simple algorithm of actions. To do this, you need to add a coloring agent and begin to thoroughly knead the mastic. After these movements, the mass should acquire the desired color.

You should get the following elements

Work harder and you'll get the color you want the first time. Roses are often made from mastic. This delicate decoration, which can add a festive mood to the cake. It's very easy to do. You need to cut out a certain number of circles and roll them, having previously laid them out, going beyond the edge of each. The petal circles should fit tightly and should be held together with the same water.

Delicious mastic with sugar

Sugar mastic is depicted in photos of cakes and pies. This universal method decorating dishes, which does not require large expenditures, although it can create real edible masterpieces. 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

Never has a celebration been complete without birthday cake. But people have special requirements for this delicacy.

It's not enough that the birthday cake tastes good. A modern view of things and Newest technologies today they dictate the requirement that such an attribute festive table was as beautiful as possible.

Today, mastic is increasingly used to decorate birthday cakes. The confectionery product itself is covered with it, and magnificent figures of various designs are made from it. There are also women who can fashion a whole composition out of this mass.

Mastic is a mass that consists of sugar and various thickeners (both natural and artificial). It is easy to make at home, but can also be purchased in the store.

Home is an option for supporters natural products. Store-bought products are produced industrially and are characterized by the presence of artificial components in their composition.

In ordinary human language, mastic is plasticine that allows you to sculpt jewelry and is edible.

Types of mastic

In the confectionery industry, there are only two types of mastic:

These types differ from each other only in the complexity of production and the personal preferences of the confectioners. Both one and the other are ideal in the process of making jewelry.

The basis of milk mastic is powdered sugar, condensed and powdered milk. By mixing these components, it becomes possible to achieve the plasticity required for work. The mass is easy to make and pleasant to work with.

Gelatin mastic takes a lot more time to prepare. This is a rather lengthy process. Moreover, you must not miss the time when the gelatin cools down, but still does not lose its elasticity.

These types of mastic have their own specific subtypes:

Honey;
Industrial;
Marzipan and others.

Preparation honey version based on the fact that honey is added to the components used traditionally. The resulting mass allows you to make various figures from it and not worry that they will crumble.

Industrial mastic refers to the one that is sold in stores. Its production requires special equipment, so it is created exclusively in production.

The marzipan version is based on all the traditional components, but to this composition they add almond. Figures cannot be sculpted from such mastic; it is not suitable for creating inscriptions. Its main purpose is to coat confectionery products.

Depending on the end use of the mastic, it can be:

Sugar (the surface of the product is covered and covered with it, used in modeling simple jewelry, compositions, figures);
Floral (it is easy to work with, it is plastic, rolls out well, holds its shape perfectly and dries quickly - used only when modeling jewelry and flowers);
Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create various shapes and devote more time to this process).

Depending on the purpose, mastic is divided into the following types:

A mass intended for modeling is one in which the thickener is present in small quantities. This allows it to maintain its elasticity for a long time. Used to create figures and details decorating confectionery products.

The mass intended for covering is rolled into plates, then the surface of the confectionery product is covered with it. This mass contains a lot of thickener, so tightening the product must be done quickly.

How to make cake mastic at home

Among the masters involved in the preparation of confectionery products, certain recipes for mastic have been developed. Let's pay attention to the most common of them.

Universal milk

The preparation of universal milk mastic is based on the use of the following ingredients:

Food coloring in the shades you need;
160 gr. milk (powdered);
200 gr. milk (condensed);
160 gr. powdered sugar;
2 tsp. lemon juice;
1 tsp. cognac (you don’t have to add it).

Combine all ingredients except lemon juice, dyes and cognac and mix well. The mass is kneaded until it is elastic (if it sticks to your hands, powdered sugar is also added to it).

If the mass begins to crumble, you need to add a small amount of lemon juice. To give the mixture a bright color, add a few drops of food coloring.

Sugar made from gelatin

To prepare mastic from gelatin (sugar), you will need the following products:

10 gr. gelatin;
60 ml water;
600 gr. powdered sugar;
2 tsp. lemon juice;
Food coloring.

Gelatin is soaked in cold water and waited until it swells. After this, the water in which the swollen gelatin is placed is placed on fire.

With constant stirring, wait until the gelatin is completely dissolved. You need to control so that the water does not boil. Otherwise, the mastic will be of poor quality.

Then you need to pour the powdered sugar onto the table, give it the shape of a slide and make a depression in it. Pour gelatin into this depression and begin to knead the mass.

If the mastic crumbles, you need to add lemon juice to the mixture. Food colors are added as desired.

Classic marshmallow

To prepare classic mastic (from marshmallow) you will need:

Powdered sugar (the quantity is adjusted during the cooking process);
200 gr. soft marshmallows (marshmallow);
10 ml water;
Dye for food.

Place the marshmallows in a large bowl that can be placed in the microwave and add water to it. The bowl is then placed in the microwave for 40 seconds.

When the marshmallows melt, add powdered sugar to the mixture. Knead until it becomes elastic.

You must not overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work with. At the same stage, if necessary, add food coloring.

When the mass reaches the consistency and color as planned, wrap it in cling film and put it in the freezer for 30 minutes. After that you can work with it.

Chocolate

For cooking chocolate mastic The following products are needed:

100 gr. dark chocolate;
50 ml 30% cream;
1 tbsp. l. butter (butter);
10 ml cognac;
100 gr. marshmallow of any color;
125 gr. powdered sugar.

Place chocolate, broken into pieces, into a container and place on low heat. Do not remove from heat until the mastic is completely ready.

When the chocolate is completely melted, add marshmallows to it. With constant stirring, you need to wait until half of the marshmallow has dissolved. After this, butter, cream and cognac are added.

The whole mass is constantly stirred until it acquires a uniform thick consistency. Then remove it from the heat, add powdered sugar, cool slightly, shape it into a ball and transfer it to baking paper.

The mass is ready for further work or storage.

With egg white

To prepare mastic with egg white, you will need:

2 tbsp. l. glucose syrup;
Half a kilo of powdered sugar;
1 egg white.

First, mix the glucose and egg white, then add powdered sugar and mix well. Then roll it into a ball, put it in a bag and leave it in it for 2 hours.

After this, knead again. If the mass does not lag well from your hands, add a small amount of powdered sugar to it.

Honey mastic is prepared using such products as:

2 tbsp. l. honey;
Half a kilo of powdered sugar;
2 tbsp. l. butter (butter);
10 gr. edible gelatin;
120 ml water.

Gelatin is poured with water for half an hour, then completely dissolved using a water bath. Honey is mixed with butter and added to gelatin.

Powdered sugar is gradually added to this mass. While mixing the ingredients, the mass is constantly stirred with a spoon as long as possible.

When it becomes impossible to stir with a spoon, knead the mastic with your hands until a smooth and elastic consistency is obtained.

Mastic coloring and storage

You can add color to the mastic:

Gel food coloring;
Dry food coloring.

To color the mass with gel dye, you need to drop a few drops of the selected color into it. After this, the mass is kneaded.

You must remember that you will have to knead thoroughly and intensively. If this is not done, the mass will harden and the dye will be distributed unevenly.

When coloring the mass with dry dye, the required amount is placed in a container, and then a couple of drops of water are added. The resulting mass is added to the mastic.

At the same time, you cannot pour out all the dye at once. You need to drip drop by drop into different places of the mastic. After this, the mass is mixed.

If you need to get black mastic, then it is useless to look for food coloring of that color. It simply doesn't exist.

To give the mass a black color, you need to mix yellow, blue, and red powder dyes in a ratio of 1:2:1. In the event that after mixing the indicated shades the result is black green color, you need to add a little red dye directly to the mass.

Mastic should be stored in cling film(can be used plastic bag) in the freezer. Shelf life - no more than three months.

How to sculpt figures and decorate a cake

If the mastic is well prepared, it will not be difficult to fashion figures from it. Working with mass is reminiscent of modeling from plasticine. To connect the parts of the figures, as well as to glue the decoration, you need to slightly moisten the place to which we are gluing.

To make figurines it is not necessary to use dyes. You can make them from white mastic and then paint them with food paint.

Decorating a cake with made figures is much easier than making them. It is enough to take any picture as a basis and follow the placement of the figures as indicated on it.

Cream with condensed milk and butter will make the cake softer and more tender. This cake is delicious creamy taste and delicate aroma.

Read how to make the most tender protein cream for decorating a cake and how interesting you can decorate a cake.

Sour cream and curd cream for sponge cake not only tasty, but also healthy. This cream can even be used as sweet sauce for the pie. Recipe here.

When indoor humidity is high, moisture may form on a fondant cake taken out of the refrigerator. It is best to serve this cake immediately. If this cannot be done, then the surface of the cake can be blotted with a napkin, which will remove moisture.

During the preparation of mastic, it may not roll out well. To prevent this, you can warm it up a little in the microwave.

After drying, figurines made from mastic are stored in a box, which must be dry and tightly closed.

The mastic coating is not applied to a damp surface, since the mass can dissolve.

The powdered sugar used to make mastic should be finely ground. This will prevent the dough from breaking when rolling.

Homemade cakes have a special energy: they convey the warmth of the hands of the mistress of the house, the special mood of the holiday for which they are prepared. It is ideal when this dessert is original and skillfully decorated. It will be very useful for a hospitable hostess to learn about the types of mastic and learn how to make mastic for a cake at home, and also cook from it holiday decorations, surprise your family and guests. Let's look at the variety of recipes and find out how difficult it is to create such sweet beauty.

Mastic is an elastic confectionery mass whose properties resemble plasticine. They make the most ornate ones out of it confectionery decorations, but working with it confectionery product requires a certain dexterity and skill, which will be honed with experience. There are some things you need to know from the very beginning culinary tricks how to work with mastic.

The base of the mastic is powdered sugar, which is best sifted through a fine sieve before cooking. If unground grains of sugar get into the mass, it will tear when rolling. After preparing the mastic, wrap it in plastic and put it in the refrigerator for 20 minutes - this time is needed for the mass to become more plastic. Ready mass, tightly wrapped in plastic, can be stored for 2 weeks in the refrigerator or 2 months in the freezer.

Dyes are added during the mixing process sugar dough. If you need mastic different colors, first knead the uncolored dough and separate a piece of the required size, and the rest of the mass is placed in polyethylene to prevent drying. Use your hands to form a piece of dough into a circle with a depression in the middle and, adding a few drops of dye, knead it until a uniform color is obtained.

Useful for work at first culinary equipment, which is in every kitchen. The mastic is rolled out with a wooden rolling pin on the table, the edges after covering the cake are cut with a round pizza cutter, some figures are squeezed out using cookie cutters. Skillful housewives spoons are used to make flower petals different sizes: fill the cavity with rolled out dough, take away the leftovers from the edges, and connect the finished petals.

When your passion for decorating cakes grows into your favorite hobby, you should purchase special tools. Your first purchases may be a smooth plastic rolling pin for rolling out mastic, silicone mats with markings (larger size - for convenient rolling out of the cake cover, smaller size - for rolling out the elements of the figures). Stacks for modeling, cuttings for a variety of flowers, leaves, butterflies, and silicone molds will help in the work to form small figures of the same type - letters, buttons, beads.

It is very important that the base of the cake, which will be covered with mastic, is not wet: it must first be covered butter cream and refrigerate until completely frozen, because any contact with wet cream the mastic will dissolve. Crafts from mastic must be made in advance, preferably two weeks before preparing the cake, so that they have time to dry in the air. Finished decoration Stored for several months in a tightly closed container.

Recipes for making homemade mastic for decorating cakes

First you need to figure out how to decorate, what idea you want to realize: for example, cover the cake with a patterned blanket, sculpt a sophisticated rose flower, or make a model of a sports car. Then you need to choose which mastic the best way suitable for these purposes. For many housewives it is important that the composition homemade mastic included available ingredients and it had universal use.

Honey

This mass is softer than sugar, does not crumble or crumble, so it is very convenient to use for covering a cake and forming decoration details. Ingredients for cooking:

powdered sugar – 900 g;
honey – 175 g (in volume this corresponds to 125 ml);
water – 45 ml;
gelatin – 15 g.

We do this:

Soak gelatin in water for 30 minutes.
Heat the mixture of honey and gelatin in a water bath.
Set aside a glass of powdered sugar, pour the honey mixture into the rest, knead sugar dough, gradually mixing in the remaining powder.
The mastic is ready if, when pressed, an indentation from your finger remains on it.

Sugar

Good for sculpting figures and flowers. We will need:

powdered sugar – 500 g;
water – 60 ml;
gelatin – 1 tsp;
lemon juice – 1 teaspoon;
vanillin.

Process step by step:

Soak the gelatin for half an hour, then heat it in a water bath.
Add lemon juice, vanillin, and, adding powdered sugar little by little, knead the mass until it becomes an elastic dough.
You must not allow the mass to become too hard, because it will then crumble during operation.

Dairy

This mastic is made with the addition of milk powder, sometimes baby formula or dry cream is used instead. To prepare you will need 160 g of milk powder and other ingredients:

powdered sugar – 160 g;
condensed milk – 170 g;
lemon juice – 1 tsp.

Let's prepare it like this:

Mix dry milk and powder in a container.
Add lemon juice, condensed milk.
Knead into a plastic dough.

Chocolate

To prepare it use dark chocolate– milky or bitter, but they also make mastic with tiles white chocolate. One of the recipes:

Melt 100 g dark chocolate in the microwave, add 1 tbsp. lie honey and knead.
How to check readiness: tear off a piece of dough, roll it into a ball and flatten it with your fingers - the edges of the finished mastic should not tear. They look very impressive chocolate roses from such a mass.

For cooking chocolate mass for another recipe you will need:

dark chocolate – 100 g;
cream 30% – 40 ml;
marshmallow candies – 90 g;
powdered sugar – 2 tbsp. false;
cognac – 2 tbsp. false;
butter – 1 tbsp. lie

Recipe step by step:

Melt the chocolate completely in a water bath.
Without removing from heat, add marshmallows, stirring constantly.
When the marshmallows are half dissolved, add cream, butter, cognac and stir until the mixture becomes homogeneous.
Remove from heat and add powdered sugar.
Knead until the mastic becomes like elastic dough.

From condensed milk

A frequently used type of mastic because, thanks to its oily, soft structure, it is convenient to use for covering cakes different forms, sculpting medium-sized figures. The mixture with condensed milk is tasty and is eaten with pleasure. In addition to 200 g of condensed milk, you will need:

powdered sugar – 160 g;
powdered milk – 160 g;
lemon juice – 2 teaspoons;
cognac – 1 tsp.

Mix powder and dry milk, gradually pour in condensed milk. Add cognac, lemon juice, knead the mixture well. This mastic will not be white; it always has a yellowish tint.

From marshmallows

Mastic from marshmallow marshmallow, to prepare it, it is better to buy plain marshmallow candies or separate them by color before cooking. You will need:

200 g marshmallow marshmallows,
500 g powdered sugar,
1 tsp. butter.

Step-by-step preparation:

Place the marshmallows and butter in a container and heat in the microwave for a few seconds until the marshmallows begin to melt.
Stir the mixture with a spoon until homogeneous mass, add powdered sugar in small portions.
Ready dough It should feel like plasticine.

From gelatin

This type of mastic is called pastillage: it is indispensable when you need to make durable parts to decorate a cake, for example, handles for a basket, but it is practically inedible because it is very hard. After drying, pastillage retains its shape very well, so it is sometimes used to make templates for sculpting figures with small details. Ingredients for cooking:

powdered sugar – 240 g;
starch – 120 g;
gelatin – 1 tbsp. lie with a slide;
cold water– 60 ml;
citric acid – 1 tsp;
honey, preferably artificial - 2 teaspoons.

Pour gelatin with water for 30 minutes, then melt in a water bath, add citric acid and honey.
Separately mix starch with powder and gradually add to the gelatin mixture until a homogeneous, smooth consistency is obtained.
Line a bowl with cling film, pour the mastic into it, wrap it in film and refrigerate until the mass stops spreading.
Before using the pastillage, you need to knead it well; if it is very cold and cannot be molded, you need to put it in the microwave for 5 seconds.

Floral

The ability to work with floral mastic is evidence of mastery in confectionery, because it is used to sculpt delicate, realistic buds. This mixture is a leader in decorating wedding cakes. Ingredients for cooking:

powdered sugar – 550 g;
gelatin – 10 g;
water – 50 ml;
lemon juice – 20 ml;
corn syrup – 60 ml;
cooking oil(shortening) – 20 g;
carboxymethylcellulose – 10 g;
egg white – 2 pcs.;
bleach for icing - optional, to give a snow-white color.

How to do:

Add water to the gelatin and leave to swell.
Place powdered sugar, cellulose, bleach (if available), and lemon juice in a mixing bowl.
Heat the soaked gelatin in a water bath, stirring, add confectionery fat, then corn syrup.
Remove from heat, turn food processor on medium speed, and add liquid in a thin stream to powdered sugar.
Then switch the combine to high speed, add protein, lemon juice.
As soon as the mass turns white and becomes homogeneous, stop mixing immediately.
Place the mastic on a greased work surface, form into a sausage and pack tightly in cling film.

The mass is left to rest for room temperature about 20 hours before you start using it culinary creativity. This mastic can be stored in the refrigerator for up to 3 months. freezer– up to 6 months. Before making the cake, you need to defrost it without using a microwave.

How to properly make mastic colored or shiny

Before you make colored mastic for, you need to determine exactly what colors will be needed and what dyes will be used: special store-bought or natural dyes made from fruits and vegetables. If natural dyes are preferred, they are made several days in advance and can be stored in the refrigerator.

To obtain vegetable dye, the berries are crushed, the vegetables are rubbed onto fine grater, the resulting juice is squeezed through cheesecloth. When adding vegetable dyes, you need to be aware that they give a less saturated color compared to store-bought food dyes. If you add more for color saturation natural dye, the mastic may turn out with a bright taste of the added juice and will be more liquid, so you will need to add powdered sugar to achieve the desired consistency.

Plant ingredients give these colors:

shades of red – juice of cranberries, strawberries, raspberries, red currants, different syrups red or red wine;
rich pink color - beets;
yellow color – saffron infusion or lemon zest;
green color – spinach;
Orange color– carrot juice or orange zest;
blue and purple dye – grape juice, blueberry juice, red cabbage;
brown color - cocoa powder, strong coffee or sugar burned in a frying pan (in proportion to water 5:1).

Purchased food colorings are divided into the following types:

dry – they have a powdery appearance, before adding to the mastic, they must be diluted in water (take the paint on the tip of a knife for 1 tablespoon of water);
liquid - it is better to add them to mastic instead of water;
gels are thicker and more concentrated dyes than liquid ones, and more economical.

By mixing dyes, mastic of various colors is obtained. For example, yellow, green, and red dyes mixed together create a black dye that is added to fondant to give the dough shades ranging from light gray to deep black. The choice depends on both the product and the occasion: wedding cakes are replete with white, pink, golden shades, and children's - all the colors of the rainbow.

After molding figures to decorate cakes, they often remain traces of starch or powdered sugar, which were used to roll out the mass. To make the mastic shiny, you need to dissolve 1 tbsp. lie honey in 1 tbsp. lie vodka, apply the resulting mixture at the last stage of preparing the cake with a soft brush. The vodka will evaporate and will not leave any taste or smell, but the decorations will have glossy finish.

Video

Formation of various decorations for cakes – confectionery art, which even a novice housewife can learn. After watching our selection of videos, you will notice everything for yourself important nuances preparing different types of mastic, you will see practical techniques on how to make a cake cover, patterns, glue pieces of mastic and beautifully process the seams.

Photos of beautiful cake decorations

On a birthday, a cake is the main decoration of the table; it in itself can be a gift for the birthday person and often reflects his interests and hobbies. For men, they often make cakes with decorations on the theme of fishing, sports, cakes in the form of a book, or a case with money. When the hero of the occasion is a woman, she will be pleasantly surprised by a cake with decorations in the form of a bouquet of her favorite flowers, a luxurious bow or weightless butterflies. If the occasion for the celebration is an anniversary, it is appropriate to decorate the cake with numbers according to the number of years of the hero of the day, using food coloring with gold or silver glitter.

There is room for your imagination to run wild when decorating a cake with fondant. children's day birth. Desserts for the little ones are decorated with figurines of angels, and inscriptions are made indicating how old the baby is. Older children will be surprised by figurines of their favorite cartoon characters, cakes in the shape of toys or cars, covered with multi-colored fondant. Such decorations are sometimes combined with decorating the cake with marshmallows. Pastila can be bought or also prepared at home. Cakes with themed decorations are appropriate for significant events, for example, when a child goes to school.

Those housewives who have good practice in working with mastic can even bake a wedding cake at home. Multi-tiered wedding cakes are popular now. To harmonize with the wedding theme, they can be covered with colored fondant in a specific color and include matching decor. The primacy in decorating these cakes is occupied by floral mastic, which is used to sculpt elegant figures of doves or a variety of flowers that cannot be distinguished from real ones.

Not a single store-bought cake can replace the warmth and care that goes into homemade cakes. But for all the soulfulness of homemade sweets, they are rarely as pleasing to the eye as the creations of professional confectioners. Making cake mastic at home will help correct this state of affairs. We'll tell you what it is, how to use it, and offer you several recipes and culinary life hacks.

What is this?

Mastic is a sweet, pliable mass that resembles plasticine in consistency. With its help, you can make voluminous or flat decorations for cakes, as well as completely cover one or several tiers of the cake, obtaining the effect of a smooth, satin surface. The basis of the mastic is powdered sugar, which is why you should pay great attention to its choice: the finer the grind, the smoother and more elastic the mass will be.

How to prepare mastic?

First of all, you need to decide what you plan to use it for, because different compositions have different elasticity: for example, honey is great for covering cakes, but figurines made from it hold their shape less well, especially in hot rooms. Sugar is excellent for creating jewelry, but if the proportions are not respected or the layer is too thin, it can crumble and crack. Have goals been set? Then, go ahead, get to work! If you want to make your mastic colored, you can add gel food coloring at the dough kneading stage.

Sugar mastic

You will need:

Powdered sugar - 500 g
Water - 60 ml
Gelatin - 1 tsp.
Lemon juice - 1 tsp.
Vanillin.

How to cook:

Sift the powdered sugar through a fine sieve.
Pour gelatin with water for 20-30 minutes, then, stirring, heat in a water bath.
Add lemon juice and vanilla, and then start adding powdered sugar in small portions, stirring the mixture.
Continue kneading the sugar dough without bringing the consistency to a solid mixture.
Wrap the finished mastic in cling film and store in the refrigerator.

Marshmallow mastic

You will need:

Marshmallow - 300 g
Water - 60-80 ml
Powdered sugar - 250 g
Vegetable oil

How to cook:

Melt the marshmallows with two teaspoons of water in a double boiler or microwave oven, stirring the mixture every 30 seconds.
Grease the mixer bowl and the dough whisk. vegetable oil, transfer the melted mass there, add powdered sugar and the remaining water.
Knead the sugar dough until it becomes a homogeneous elastic mass.
Place the mastic on a board greased with vegetable oil and bring it to the perfect consistency by hand.

Honey mastic

You will need:

Honey - 90 g
Water - 25 g
Instant gelatin - 8 g
Powdered sugar - 500 g

How to cook:

Sift the powdered sugar through a sieve.
Pour gelatin with water and leave to swell.
Place the honey in a water bath and wait until all sugar crystals are completely dissolved.
Mix gelatin with still hot honey and stir until completely dissolved.
Stir the honey-gelatin mass into the powdered sugar, avoiding the consistency becoming too dry.

Methods of decorating with mastic

Covering the cake

The mastic for covering the cake should be as elastic as possible, so if your mastic was stored in the refrigerator, before covering it you should warm it up or at least let it sit at room temperature for about an hour. If the mastic is sticky, grease the rolling pin and the board on which you will roll the mass with vegetable oil.

Roll out the mastic evenly, achieving a uniform layer of 3-5 mm, then take the finished canvas and cover the cake with it. Begin to carefully expel the air from the space between the biscuit and the mastic; if wrinkles form, it will be enough to simply smooth them out with a spatula or pastry spatula. Trim off any excess fondant using a pizza cutter and smooth it down at the base. The cake is ready!

"Lace" decor

For this type of design you will already need covered cake And Additional materials: for example, cutters. Cutter is a form for cutting dough or mastic, they come in different shapes: from simple, large and round, to complex and small. The lace mastic should be a little denser and hold its shape well.

Roll out the mass on a board greased or sprinkled with starch until a layer of 3-4 mm is reached and cut it to the height of the side of the cake. Inside the resulting rectangle, start cutting out “lace” with cutters, for example, flowers. The combination of colored covering with white lace along the side looks very beautiful. Once the design is cut out, all that remains is to carefully separate the fondant from the board and smooth it onto the side of the cake. Pieces of cut out decor can be used to decorate the top of your confectionery masterpiece!

Roses made from mastic

You will need several round cutters of different diameters from 3 to 6 cm (you can use shot glasses), a rolling pin, a board, corn starch, water, a brush, toothpicks.

Before work, the mastic needs to be properly kneaded in your hands so that it becomes more pliable, sprinkle the working surface corn starch, roll out the mastic into a thin layer of no more than 2 mm and cut it out using mug shapes - 5 of a smaller diameter and 5 of a larger one.

You need to run your fingers along the edge of each circle to make it thin and slightly wavy like a real one. pink petal. Leave the petals to dry for 10-15 minutes and begin assembling the flower.

In the center of each flower there should be a “bud” - a small cone of mastic. Now each petal needs to be slightly smeared with water at the base and gently smoothed onto the cone, forming a flower from the center to the edges. Place the base of the rose on a toothpick, bend the petals a little and leave the flower to dry. Afterwards, you can remove the rose from the toothpick and decorate the cake.

How to paint mastic if there is no dye?

You made a great mastic, but don’t have any gel dyes in the house? You can add a little color using products you have in your kitchen!

The red color comes from cranberry juice passed through a sieve or raspberry syrup. Beetroot will help you achieve pink. Yellow will come from an infusion of turmeric or saffron. carrot juice will give the mastic an orange color. Blueberries or blackcurrants will create a beautiful shade of purple, and brown can be achieved with cocoa powder or strong coffee.

That's all, now you are in full confectionery combat readiness and can conquer your family with your culinary talents and pamper them with not only tasty, but also beautiful sweets!