A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. A variety of figures, compositions, and inscriptions are made from it. What is mastic? If you come across this definition for the first time and see it on a cake, it’s hard to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.
Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:
- Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.
- Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in sealed boxes or plastic bags.
- If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.
What utensils will you need?
To make cake mastic with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, or glass. To heat the mass in microwave oven or oven, prepare a form made of porcelain or glass that is temperature resistant. In addition, you will need a rolling pin, microwave, mixer, and a clean work surface.
Step-by-step recipes for 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.
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.
Step-by-step master class DIY marshmallow-based cake mixes 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. Set for 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 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, place a saucepan with 700 g of sugar and 300 ml on low heat. hot water. Bring to a boil with constant stirring. Add 4 g citric acid, stir, cover, 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 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.
This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for cornets or the smallest nozzle. What is it made of? protein-rice mass? Its peculiarity is the addition of protein and lemon juice. Required Components:
- powdered sugar – 200-220 g;
- lemon juice – 1 tsp;
- protein – 1 pc.
Step-by-step production of protein mixture for a cake with your own hands at home:
- Transfer the whites into a container. Beat it a little with lemon juice.
- Gradually stir in the sifted powder in batches.
- The mass should flow slightly from the spatula, but not be liquid.
Floral
Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold. Required components:
- cold water – 30 ml;
- powdered sugar – 250 g;
- liquid glucose – 1 tsp;
- gelatin – 2 tsp.
Step-by-step preparation DIY flower mass 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 the proportions yourself until you get the desired shade.
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.
Video tutorials: how to make mastic for a cake at home
Mastic is a product that allows you to sculpt figures as if from plasticine. However, this smooth and tasty material dries out quickly when outdoors. There are many recipes for plastic mass based on different products, which you will become familiar with in the videos below for beginners. This decoration option birthday cake with your own hands at home will surprise all guests. This special paste is designed for modeling confectionery, creating a variety of decorations, giving baked goods more aesthetically pleasing.
Homemade honey mastic
Marshmallow mastic recipe
Sweet mastic made from condensed milk
The fashion for decorating cakes with sugar dough, or, as we call it, mastic, came several years ago from America. And today this type of design is becoming increasingly popular! This cake always attracts admiring glances at any celebration. And this is not surprising, because with the help of mastic you can create almost any decoration for a “sweet masterpiece”.
Homemade cake is the best delicious dessert and many housewives already know how to prepare it. All stages of its preparation, subject to following the recipe and using fresh and quality products, are not particularly difficult. Moreover, modern Appliances significantly facilitates work and reduces the time spent in the kitchen, which is a big advantage compared to those recent times when to get lush cream or a sponge cake, you had to rotate the whisk by hand until exhaustion.
The cost of homemade desserts is an additional argument in favor of making them yourself.
But the question of decoration homemade cake For many, it causes a feeling of insecurity, to say the least. Are located different ways To solve this problem: the cake is simply not decorated, or ready-made confectionery products are used - chocolate medallions, pieces of marmalade, nuts or raisins in chocolate or glaze. Of course, this is the way out. But this solution does not satisfy those for whom confectionery art is a favorite hobby, in which there is a desire to constantly improve their skills.
First you need to know that mastic for cakes homemade There are several types. Let's look at the most common and affordable options.
Knowing the features of preparation and use of each of them, you can easily make mastic to decorate your cake at home.
Milk mastic prepared on the basis of condensed milk, powdered sugar and milk powder.
To make milk mastic for the cake, take 1 glass of powdered milk, 1 glass of powdered sugar (and keep 1 glass of powder in stock), 150 g of condensed milk and 1 tsp. lemon juice. Sift the powder, discarding all unsifted lumps (when mixing the mastic, they will not dissolve, and the mastic will end up with grains). Mix a glass of powder with a glass of milk powder, pour condensed milk and lemon juice into the mixture and knead the mastic dough. Add powdered sugar if necessary. The mastic for covering the cake should be homogeneous and elastic, and should not stick to your hands. Let the finished mastic “rest” a little in the refrigerator and you can decorate the cake!
This type of mastic is perfect for covering cakes, because... mastic has a pleasant milky taste. However, it is important to know that this mastic will never turn out snow-white, but will have a creamy tint. If you want to make cake mastic in rich, bright colors, then use food coloring. Coloring mastic using natural juices (beets or spinach) will be problematic, because... they will greatly “liquefy” it.
To do marshmallow-based cake mastic(“marmyshkovaya”), you will need airy marshmallows “marshmallow” (“Bon Pari”, “Tuchki-Tyanuchki” or others), lemon juice and sifted powdered sugar. For 100 g of marshmallows – 200-250 g of powder, 2 tbsp. lemon juice.
Place the marshmallows in a large container, sprinkle with lemon juice and heat in the microwave until they increase in volume. It takes me less than one minute. During the heating process, you can stir the marshmallows once or twice. When the marshmallow “disperses”, it must be thoroughly kneaded and kneaded with a spatula (the mass will look like chewing gum). Gradually add powdered sugar and knead the mass like dough. Keep in mind that while the mixture is hot, it can absorb more powdered sugar than necessary. Don't rush to add more powder specified weight, let the mastic “rest” a little and cool (ideally an hour or two). If necessary, you can add powder to the already prepared cold mass, but you can’t remove it if you’ve kneaded too much.
The indisputable advantages of this type of mastic include the fact that this mastic is suitable for covering cakes and for sculpting figures: add a little butter (1 tbsp) and a little less powdered sugar during the kneading process - you will get a soft and pliable mass for coverings. Without oil and with a lot of powder - dense, tight mastic for modeling.
Another advantage of this mastic is that you can get a perfectly white color using white marshmallows or a colored mass using multi-colored marshmallows. Great option for those who do not have a set of food coloring in their kitchen arsenal. The mastic has a pleasant sweet taste and the aroma of airy marshmallows (vanilla, strawberry, lemon - depending on what flavor was added to the marshmallow).
In order to make chocolate fondant for the cake(“shokomastic”), take 100 g marshmallows, 100 g chocolate, 1 tbsp. butter, 2 tbsp. heavy cream, 200 g of powdered sugar.
First, melt the chocolate (in a water bath or in the microwave), add marshmallows and stir. Heat until the marshmallows increase in volume and stir well. You should get a homogeneous viscous mass. Pour warm cream into this mixture and add butter. Stir well until completely homogeneous. Now gradually add the sifted powder and knead like dough. The finished mastic is soft and pliable, but no longer sticks to your hands. Wrap it in film and let it rest. This mastic can be used to cover cakes and sculpt figures from it. Remember that for modeling the mass should be denser than for covering (the density is adjusted by adding powdered sugar and/or a small amount of starch).
Chocolate mastic has a distinct chocolate flavor and aroma and may be brown or cream in color depending on what kind of chocolate you used. If desired, this mastic can also be tinted with food coloring, but only if you decide to make mastic based on white chocolate. It is best to add coloring at the “dough” mixing stage.
And the last type of mastic that is easy to prepare at home is gelatin mastic.
To prepare it you will need: 1 tsp. gelatin, 40-50 g cold water, 0.5 tsp. lemon juice, powdered sugar, coloring - optional.
To make this mastic, soak the gelatin in water until it swells (according to the instructions on the package, this can take from 10 minutes to 1 hour). When the gelatin swells, heat it until it dissolves, but under no circumstances boil it - this will cause the gelatin to lose its properties! Add lemon juice and, if desired, dye to the warm gelatin solution. Now stir in the sifted icing sugar. I can’t say exactly how much powder is needed (about 100 g). Look at the mass - it should be soft, plastic and not stick to your hands. Try to stretch the mastic - it should stretch well.
At this stage, you no longer need to add powder (if you overdo it, the mastic will quickly become “oaky”). Wrap the mastic in film and, according to tradition, put it away to “rest” for a couple of hours.
Gelatin mastic makes excellent figures because... it dries quite quickly. But for the same reason it will not be possible to cover the cake with it. Gelatin mastic has a neutral taste (just sweet), because, in fact, it contains nothing but sugar.
Well, now a few specific recipes for making mastic for cakes:
SUGAR MASTIC
One of these methods is sugar mastic for the cake. At home, this decoration option is not at all difficult. To overcome the far-fetched fear - “I definitely can’t do that” - it’s enough to remember how in childhood each of us sculpted figures from plasticine. There was no fear then, right? So everything will work out.
You can buy ready-made in specialized stores sugar mastic for the cake. Preparing it at home is also not difficult.
Sugar mastic for cake at home - basic technological principles
First, let's look at the question of what mastic is and what result you need to get in order to easily create decorations of any complexity from sugar mastic for a cake at home.
As already mentioned, the consistency should be similar to plasticine: flexible, with a cohesive structure, without lumps. Sugar mastic for a cake at home should not harden immediately. This condition is feasible when using appropriate binding components.
These properties are inherent even in ordinary dough made from wheat flour: after all, the dough also dries out, maintaining a certain shape, if left in the air. If wheat flour brew, it turns into a sticky mass. But this ingredient is not quite suitable for taste properties For sugar paste. Therefore, professionals introduced sugar flour, that is, powder, into the composition of the confectionery mastic as the main ingredient.
Carbohydrates make up almost 100% of the mass of sugar. They, although they have binding properties, do not have the flexibility inherent in flour due to the lack of protein, unlike flour. Flour contains approximately 70% carbohydrates, but the remaining 30% contains moisture and fats, as well as proteins that can absorb and retain moisture. That is, this small amount of proteins is enough to create the necessary plasticity. But the fats contained in flour will significantly make the mastic heavier. Therefore, another component is needed, with a lighter structure. Starch does not contain fat, has both a loose structure and binding properties, so adding it to powdered sugar creates the desired consistency of sugar mastic for a cake at home.
Confectionery mastic in industrial conditions is created on the basis of collagen contained in gelatin. Due to the use industrial technology it turns out to be more paste High Quality. Gelatin does not contain fat, and high content animal protein allows you to bind crystalline sugar carbohydrates to obtain a plastic paste.
Sugar mastic can have different densities, taking into account its purpose. So, when adding more water, you can get a consistency that is thin enough to cover the surface of the cake using the pouring method. Making figurines, flowers, lace from sugar mastic for a cake at home requires thick sugar dough, so that it saves the required form.
In a word, in order to quickly and easily learn how to work with mastic, you need to know its biochemical composition and physical properties.
This will help not only to successfully cope with confectionery mastic, purchased in specialized stores, but also prepare the desired pasta yourself.
Adding acid to mastic not only adds flavor to the confectionery product. Lemon juice or acid crystals diluted in water slow down the drying of the mastic and provide additional time to create the decoration before the mastic dries.
Sugar flowers are flavored different flavors, with the help of additives. For this purpose, it is possible to use fruit syrups, but then the amount of added water must be reduced, taking into account the moisture contained in the syrup.
Another important nuance: sugar mastic recipes often contain ingredients such as glycerol And glucose. Please note that these components are only sold in specialized stores. Although they have a similar name to the components used in the manufacture of confectionery products, their composition is somewhat different from glucose for injection and glycerin for external use, sold in pharmacies.
On food coloring quality, helping to create culinary masterpieces should also be paid attention to. When purchasing colorful powders, make sure they are edible. Otherwise, it is better to use available natural paints contained in regular products. Here are some examples:
Orange color can be obtained from carrot juice;
Yellow– when adding turmeric powder and Indian saffron to sugar mastic for a cake at home;
Raspberry, any shades of pink– from beet juice;
Red color– from the juice of cranberries, pomegranates, strawberries, raspberries, cherries; If you add a little lemon juice to cherry juice, you get a blue color;
Blue color can also be obtained from the juice of red cabbage, blueberries, red grapes;
For getting Green colour it is necessary to squeeze the juice from spinach leaves (it has a neutral taste, without aromatic oils);
Brown color for mastic can be obtained by mixing powdered sugar with cocoa powder or adding melted dark chocolate to the mastic.
Other colors and shades can be obtained by combining the listed food colorings. Remember that orange and red fruits contain a fat-soluble vitamin, β-carotene: therefore, to obtain a rich color, the juice from the fruits must be extracted without using a large number of vegetable or animal fat. You can get the desired color by infusing the listed products in alcohol, followed by evaporation.
Now you can get sugar mastic for a cake at home in any color and realize your most daring and sophisticated ideas for decorating your own culinary masterpiece. All that remains is to prepare the mastic by choosing an acceptable recipe:
Milk-based sugar mastic
Ingredients:
Fine powdered sugar 120 g
Dry cream of any fat content 160 g
Corn starch 80 g
Condensed milk 8.5% 110 g
Glycerin (special) 50 ml
Vanilla or fruit flavor, alcohol
Citric acid 5 g
Water for acidic solution 20 ml
Preparation:
When using dry milk concentrates, you can use products with any fat content, since the dry substance when mixing sugar mastic for a cake at home will not have time to transform the fats it contains and transfer it to the dough. Fats will begin to work as soon as the product is consumed, participating in the creation of taste and in the digestion process.
Dilute citric acid in water. You can use lemon juice instead. Combine all dry mastic ingredients.
If mastic is needed different colors, then the dyes can be dissolved in an acidic solution, dividing it into required quantity colors. In this case, it would be appropriate to replace the water for the citric acid solution, for example, with beet juice, which will produce a mastic of a bright pink or raspberry color.
To achieve pale pink shades, combine beet juice with water to reduce the concentration of food coloring, but do not reduce the acid content, otherwise the mastic will dry out very quickly, which will prevent you from working with it when creating decorations.
Be sure to sift the powder so that the mastic turns out very plastic and the sugar crystals do not break the structure. Add the dry mixture to the condensed milk, first stirring vigorously with a silicone spatula, then transfer the dough to a silicone surface and continue kneading with your hands.
When making jewelry, take the required amount of mastic and cover the rest with film so that it does not weather or dry out.
It is also better to roll out the mastic in a thin layer using silicone rolling pins of different thicknesses. If necessary, dust the working surface with powder. To add gloss, finished mastic products are brushed with a brush dipped in syrup with the addition of glycerin.
Sugar mastic on a gelatin basis
Ingredients:
Powder 600 g
Lemon juice 30 ml
Starch, corn 50 g
Gelatin 20 g
Glycerin 1 tbsp. l.
Water 200 ml (for jelly and to dissolve gelatin)
Vanilla 2-3 g
Glucose 10 ml
Preparation:
Brew starch in water. When it has cooled to room temperature, add glycerin and glucose to the resulting jelly. Separately, dissolve the gelatin in a water bath, without raising the heating temperature above 40ºϹ. Sift powdered sugar more than the required amount for preparing mastic, so that if necessary, use it for the desired consistency, sprinkle the surface of the work table on which you will knead the sugar dough. Knead the dough from the bulk of the powder by first pouring starch jelly into it, and then melted gelatin.
Add liquid ingredients gradually, while simultaneously working intensively with a silicone spatula and mixing the entire mass. Continue mixing the mastic on the table or silicone mat until the mastic acquires the required plasticity, homogeneity and at the same time stops sticking too much to your hands. Ready mass cover with film and leave for a while so that all the ingredients react with each other.
If you need to get mastic of different colors, then separate the finished one white mastic into pieces, add the dissolved dye and continue kneading the dough until an even, uniform color is obtained. When sculpting flowers and shapes, use powdered sugar to roll out the layers, sprinkling the sugar dough.
During the sculpting process, all colors of mastic should be covered with film to prevent a dry crust from forming: take only the amount that is necessary to make a flower or figure, and immediately hide the rest under the film. Think in advance about how to arrange the necessary flowers and shapes for drying, prepare for them necessary forms to fix the dough in the desired position.
Bulk sugar mastic
Ingredients:
Milk 200 ml
Water 200 l
Powder 800 g
Fragrance
Lemon juice 50 ml
Gelatin 40 g
Preparation:
The consistency of the finished mastic should be similar to thick sour cream. This mastic is designed to smoothly cover the surface of the cake when complex relief patterns are not required.
Pour powdered sugar into boiling milk and, dissolving it while stirring, remove milk syrup from heat and cool it to 30-40ºϹ.
Dissolve the gelatin in water and, after straining it, pour it into the milk mass, beating both parts with a mixer at low speed. Add vanilla or the desired fragrance, dye if you need to give the coating a certain color and lemon juice.
When the finished mastic has cooled and thickened a little, pour it onto the surface of the cake, starting from the center: the mass should flow off the cake randomly. Place the cake on a stand with a side so that the mastic does not spread across the work surface and stain the refrigerator shelves.
The surface of the torus must be perfectly smooth. To prevent the mastic from sliding across its surface, it is advisable to make a layer of marzipan, or dust the top of the cake with starch, cocoa powder or powdered sugar, depending on what ingredients suit the product.
Also, before filling the cake with mastic, it is advisable to cool it well so that the mastic hardens faster. Leftovers liquid mastic, which escaped onto the dish when pouring, carefully collect. You can add powdered sugar to them, knead stiff sugar dough and make curly decorations for the cake: border, bow, lace. Glue parts sugar figurines to each other you need to use a brush dipped in water.
Sugar protein mastic
Ingredients:
Squirrels 5 pcs.
Cognac or liqueur
Vanilla
Lemon juice 50 ml
Powder 1.0 kg
Gelatin 30 g
Water 100 ml
Glycerin 40 ml
Preparation:
Beat chilled egg whites until stable foam, gradually add sifted powder without stopping whipping. Add lemon juice to the protein mixture, add vanilla and cognac.
Having dissolved the gelatin, pour it hot into the whites, continuing to knead the dough. When the mass thickens, transfer it to a work surface sprinkled with powder and bring the mastic to the state of a stiff dough, cover with film and after a couple of hours the mastic is ready to work with it.
Sugar mastic honey-chocolate
Ingredients:
Dark chocolate 2 parts
Honey, flower 1 part
Preparation:
For chocolate cakes, or cakes covered chocolate icing, this recipe for sugar mastic - a real find, allowing you to stylishly decorate a chocolate dessert.
Making chocolate honey spread is quite easy. The only drawback: chocolate-honey mastic must be prepared in advance, because for plasticity it must be kept for at least 24 hours in the refrigerator, in plastic packaging.
Melt the chocolate by steaming and pour in the honey, stirring continuously until you get thick mass, which will come off the dishes. After cooling slightly, wrap the mastic in film.
Sugar mastic with marshmallow
An effective way to obtain the desired consistency of sugar mastic for a cake at home is using marshmallow candies. They are candies made from gelatin and corn syrup. In industrial conditions, these ingredients are whipped into a sponge, adding flavorings and food coloring. Adding these sweets to the composition of sugar mastic for a cake at home greatly simplifies the task of preparing sugar dough. If you want to get the maximum best result, then use these candies only as additional ingredient for dough viscosity, in combination with gelatin mastic prepared according to recipe 2 described above.
Ingredients:
Marshmallow part 1
Gelatin mastic 2 parts
Preparation:
Mix the sugar dough as directed in the second recipe above. Melt the marshmallows over steam, but do not overheat. Grind the candies first so that they dissolve as quickly as possible. Do not use a microwave; it will dry out the marshmallows, making the dough difficult to work with. By steaming them and thereby moistening the mass, you will make your work easier when kneading the dough.
You just need to prepare the marshmallow mastic in advance, letting it rest at room temperature in an airtight container. Make sure that the candies you use are fresh and choose a white color so that the mastic does not turn out ugly, with a gray or brown tint.
Sugar mastic from marmalade
The marmalade contains a fruit base and agar-agar. Only the marmalade for mastic needs to be sorted by color to get a specific color of mastic.
Ingredients:
Powdered sugar 700 g
Marmalade 250 g
Water 50 ml (or lemon juice)
Preparation:
Prepare water bath for marmalade. Slice it up small pieces, place in a smaller container, fill with water and steam, stirring constantly with a silicone spatula. Bring it on fruit mass to a temperature of 60-70ºϹ, so that it acquires a gelatinous consistency.
Sift the powder, pour it in a heap onto the silicone surface and make a depression into which pour the melted marmalade in small portions and quickly knead the mastic. This mastic requires heat. When working with it, keep the mass sealed in film, next to a heat source.
Marmalade mastic can be used to prepare flowers. To cover the surface of the cakes, add to the mixture. more water and use the fill method.
Sugar mastic for cake - useful tips and tricks
-Sugar mastic is a troublesome type of decoration. To make sure that the decoration from it will be successful, prepare both the mastic itself and the decorations from it in advance, before you start baking the cake.
-Sugar mass in a sealed package can be stored in the cold for up to two months, except for protein mastic. Finished decorations should dry indoors in low humidity.
-To work with mastic, on the one hand, it is convenient to lubricate your hands and the mat with food-grade glycerin, but on the other hand, the readiness of the sugar dough can be determined by how easily it comes off from your hands. Shortly before the consistency of the mastic becomes visually plastic, to check it, wash off the glycerin film from your hands and try the sugar mass with your hands without a protective coating to determine its readiness.
How to cover a sponge cake with this sugar-gelatin mastic:
First, the biscuit must be coated with cream, boiled condensed milk or jam to even out all the unevenness of the biscuit.
On the surface of the sponge cake prepared and primed with cream, boiled condensed milk or jam, the sugar mastic will lie evenly and smoothly, there will be no protrusions or irregularities.
After the surface of the biscuits is prepared, you need to measure the diameter of the workpiece to cover the cake.
The diameter should be no less than the diameter of the biscuit, plus double the height and another 5 centimeters for folds and irregularities. For example, if you have a cake with a diameter of 20 cm and a height of 5 cm, then to cover the sponge cake you need to roll out the mastic to a diameter of at least 35 cm = 20+2x5+5.
It is convenient to roll out confectionery sugar mastic on a table greased and sprinkled with powdered sugar, or even better between two sheets of plastic film; the mastic rolled out on plastic film is very easy to transfer to a sponge cake, this can be done directly together with the film, which then just needs to be separated from the mastic and Continue leveling the mastic on the surface of the biscuit.
The thickness of the rolled sugar mastic for covering the biscuit should be about 5 mm; after you apply it to the cake and level it, it will stretch to the required 2-3 mm.
If you roll out sugar mastic immediately to a thickness of 2-3 mm, it can easily tear when working with it.
If you don’t have professional tools, then buy plasticine in a box that comes with modeling tools. You also need, preferably, 2 irons for tightening the cake and a knife for cutting mastic, such as for cutting pizza, a food felt-tip pen, if you will make an inscription directly on the mastic.
On a note! Any mastic - marshmallow, sugar-gelatin or milk - will perfectly replace marzipan at home. You just need to take into account that it is not always advisable to cover the entire cake with mastic - although mastic coatings are very beautiful, they are quite hard.
*****************
“Making mastic at home”
“Modeling a rose from mastic”
"Chocolate mastic"
“Sculpting a bear from mastic”
For everyone who loves to cook or just wants to master it confectionery art, sugar dough will come in handy. Any baked goods decorated with mastic will sparkle with new colors, pleasantly surprising your family and guests.
Sugar dough prepared according to several recipes. You can choose the cooking method that suits you.
Marshmallow mastic recipe for cake
1. Prepare the ingredients needed for a standard portion of the product:
half a kilogram of sifted powder (it’s better to take a store-bought one),
90 - 100 grams marshmallows
10 grams of milk
2. Mix marshmallows with milk, melt the mixture in a water bath.
3. Pour powdered sugar into the melted mixture (add it in small parts, stirring the mixture). Knead the elastic mastic. As soon as it stops sticking to the table, you can stop kneading.
4. Place it in a plastic bag and place it in a cool place for half an hour. Now you can start sculpting.
Mastic recipe for cake decoration
Sugar dough based on condensed milk is easy to prepare, even novice housewives can do it. Mastic It comes out elastic, it is suitable for decorating any baked goods.
1. Mix 300 grams of powder with the same amount of milk powder, sift through a strainer.
2. Add 5 to it dessert spoons lemon juice, pour in a can of condensed milk, stirring the mixture constantly. Knead the dough until it no longer sticks to your hands.
3. You can start sculpting right away, or you can put the dough in an airtight container and put it in the refrigerator until the right time. The mastic is stored for several weeks.
Making gelatin mastic for cake
1. Soak 10 grams of thickener in 10 tablespoons of water. Leave for an hour for the gelatin to swell. Then put the mixture on low heat and stir.
2. When the mass has cooled slightly, add 900 grams of powder, kneading the dough.
3. Gelatin mastic - very gentle to use. It produces amazing flowers that are not much different from real ones.
4. Sugar dough is stored in the refrigerator or freezer. Shelf life is 2 weeks and one and a half months, respectively.
Making a cake with mastic - secrets
1. Sweet dough is afraid of moisture, so you need to store it in an airtight container or in a plastic bag.
2. Mastic cannot be applied to a wet base (for example, sour cream). It is best to grease the cake a small amount water, then carefully place a sheet of dough on it.
3. Figures installed only on a layer of mastic or marzipan.
4. To make the sugar dough shiny, grease it with a mixture of vodka and honey (proportion 1 to 1). The smell will disappear after 15 - 20 minutes, and the shine will remain for a long time.
How to make cake decorations from fondant
1. First, you need to decide what exactly you want to sculpt. These can be animal figures, flowers, fairy-tale characters.
2. Prepare sugar dough in the shades you need. For example, you are sculpting a fox. For this you will need mastic in orange, white and black colors.
3. Make the body, legs, tail and head. Attach the parts to each other by moistening the fastening points with a small amount of water.
4. Let the workpiece dry. Then attach the ears, make indentations for the eyes and nose, and insert parts made of black mastic.
5. Ideally, the chanterelle dries for 1 - 2 days, after which you can place it on the cake.
Marshmallow cake decoration
Mastic marshmallow is suitable if you need to sculpt intricate and difficult figures. It is pliable and elastic. In addition, mini marshmallow sugar dough lends itself well to coloring. From the whites marshmallow the result is a snow-white mastic that can be used decorate and wedding cakes, and anniversary baked goods.
Don't be afraid to experiment and imagine. Thanks to sugar dough you will be able to create not cakes, but real culinary masterpieces.
The most delicious collection recipes with marshmallows - on our website "Zefirushki" of the "Sweet Fairy Tale" group of companies!
Ecology of consumption. Food and Recipes: There are many cake recipes, some of which are passed down from generation to generation. Culinary experts do not get hung up on monotony and are always in search of something new. Mastic is interesting option decorating a cake that will surprise everyone.
There are many cake recipes, some of which are passed down from generation to generation.Culinary experts do not get hung up on monotony and are always in search of something new.
Mastic- This is an interesting option for decorating a cake that will surprise everyone.
A special paste is designed for modeling confectionery products.It is used to create a variety of jewelry.With its help you can cover the cake, giving it a more aesthetic appearance.In addition, you can sculpt figures, flowers or inscriptions.The result of working with the paste depends only on your imagination, since the finished mastic is easy to use.
Milk mastic recipe for cake
Ingredients:
- powdered sugar;
- powdered milk;
- condensed milk.
How to cook:
These ingredients are combined in a bowl in a 1:1:1 ratio and kneaded until the consistency of soft plasticine. The resulting mass is not snow-white, usually it is cream or light beige - this precludes its use for making figurines of “pure” colors, but it is edible and quite pleasant to the taste.
Recipe for gelatin mastic for cake decoration
This type of decoration is more capricious, but also more delicate, which allows you to sculpt finely crafted figures from it.
Ingredients:
- gelatin;
- water;
- powdered sugar.
How to cook:
1-2 tablespoons of gelatin are soaked in cold water for several hours, after which it is brought to the fire until the clots are completely dissolved and a homogeneous consistency is obtained. Gelatin cannot be boiled - this causes it to lose its adhesive properties and acquire an unpleasant odor.
Then add 2-3 cups of powdered sugar into the bowl and mix thoroughly. To give the desired color, any food coloring is suitable - if it is in liquid form, it is worth adding powder so as not to disturb the consistency.
Also, to prevent the decoration from becoming cloyingly sweet, you can add a little citric acid or lemon juice. This material makes excellent sculpting materials. delicate petals flowers and small figures.
How to make marshmallow cake fondant?
Marshmallows are airy marshmallow candies, often two-colored, so they are the basis. To prepare this type of cake mastic, add a tablespoon of water to a pack of sweets (100g) and send to a short time in the microwave to increase volume.
Gradually add 1.5 cups of powdered sugar into the resulting mass, remembering to stir constantly, gradually adding powder if necessary. This type is the most convenient to use for sculpting small elements.
How to make chocolate fondant for a cake
This species is less common, but no less worthy. To prepare it you will need chocolate and liquid honey in a ratio of approximately 2:1. The ingredients are thoroughly mixed and the resulting mass is ready for use. You can use either black or white chocolate or add coloring - this will not affect the plasticity in any way, only its color will change.
Some useful tips:
- There are a number of options for working with this material. special tools: figured knives, molds and cuttings that allow you to create real masterpieces
- During the cooking process, it is necessary to use the most homogeneous, finely ground powdered sugar, otherwise the layer will tear while working with it.
- It is also always worth having a supply of mass on hand in case you need to add it to obtain the desired consistency. - Apply mastic only to a practically dry base - this will avoid melting of the delicate material, and to connect the elements of the figures, they should be slightly moistened.
- Finished decorations, which are supposed to be hard, should be left in the air and placed on the cake only before serving, so that moisture does not spoil them.
- Drops of moisture that appear on the figure can be easily removed by blotting with a napkin.
This might interest you:
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 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 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 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.
It easily takes the desired shape 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
- 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 food coloring, then it’s better to add it after you’ve 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
- 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 goods dry overnight.
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...
Loading...