Beautiful pastries: mastic cake. Chocolate sponge cake with fondant

Preparing this cake takes some time and requires patience. But the result will exceed all expectations! Here mastic sponge cake recipe.

Ingredients

for biscuit

Flour - 300 g

Butter - 180 g

Sugar - 1 glass

Vanilla sugar - 15 g

Eggs - 3 pcs.

Soda - 1 tsp.

Cocoa - 60 g

Kefir – 250 g

impregnation for cakes

Sugar - 5 tbsp. l.

Water - 7 tbsp. l.

Cognac - 2 tbsp. l.

chocolate layer

Creamy chocolate – 200 g

layer cream

Cream 33% – 200 g

Sugar - 1/2 cup

for preparing cream for mastic

Butter - 180 g

Condensed milk - 2/3 cans

for mastic

Powdered sugar - 500 g

Gelatin – 10 g

Lemon juice - 1 tbsp

Water - 50 g

Preparation

1. We are preparing a biscuit. Whisk butter with sugar (+ vanilla sugar) using a mixer. Butter should be at room temperature.

Then gradually add one egg at a time to the resulting mixture.

Sift flour, cocoa, and soda into a separate container. Add the above mixture to the butter, eggs and sugar mixture. Beat with a mixer. Add kefir last.

Preheat the oven to 180°C. Line a baking dish with baking paper. Divide the resulting mixture into 2 parts: one part is smaller, the other is larger. Bake the cakes for 30-40 minutes, depending on the thickness of the cake. The biscuit is ready when, when pressed with a fingertip, it returns to its original state.

Release the cakes from the mold, wrap them in a towel and put them in the refrigerator. After 8 hours, take out the cakes, divide the larger cake into 2 cakes, and do not divide the smaller cake. Thus, you will get 3 cakes.

2. Preparing the impregnation for the cakes. Sugar must be added to the water, brought to a boil, cooled, and cognac added.

3. Prepare the cream for the layer. Beat chilled 33% cream with sugar until stiff peaks form. I would like to draw your attention: the cream must be chilled and must be 33%.

4. Cooking chocolate impregnation . 200 g milk chocolate melt in a water bath.

5. Assembling the cake. Place the cake in a springform pan, soak sugar impregnation. Then pour melted chocolate over it. Place whipped cream on top. In this way collect the entire cake. Place it in the refrigerator for 2 hours.

Now we need to prepare the buttercream with which we will cover the cake on top and sides. This is necessary to level the cake. They are used specifically for mastic oil creams, because they protect it from moisture (moisture will destroy the mastic).

To do this, beat condensed milk and butter with a mixer until white. Condensed milk and butter should be at room temperature.

Now let's level the cake. You need to start leveling the cake from the sides, then from the top. The cake must be leveled almost perfectly, otherwise all the unevenness will be visible under the mastic. Then put the cake in the refrigerator for another 2 hours.

If you can’t immediately level the cake perfectly, you can repeat the procedure after 2 hours.

6. Preparation of mastic.

Soak gelatin in cold water for 15 minutes (gelatin:water ratio = 1:5). When the gelatin swells, put it on the fire until it dissolves. Gelatin and water should not boil (the properties of gelatin are lost). Next, remove the gelatin from the heat and gradually add the previously sifted powdered sugar.

When the mixture thickens a little, add lemon juice. Gradually adding powdered sugar, mix the mastic.

Tip: Buy more powdered sugar than indicated in the recipe. It will come in handy when mixing the mastic, as well as when rolling it out. The consistency of the finished mastic should be like dough.

7.Cake decoration.

Let's start rolling out the mastic. To do this, sprinkle the table powdered sugar. Roll out the mastic as thin as possible. Then the rolled out sheet of mastic is transferred to the cake using a rolling pin. Smooth the mastic from the center to the sides with your hands or a special iron. Excess mastic must be cut off with a knife.

Add red-pink dye to a piece of mastic. Knead well. Roll. Using a special cutting tool, make flowers. Attach the flowers to the cake by brushing them with water. Decorate the center of the flower with melted chocolate.

Place the cake in the refrigerator.

Step-by-step photo recipe for sponge cake with mastic will allow you to bake without any problems!

Bon appetit!

We'll look at cooking cake with mastic!

Cooking mastic is an excellent edible and decorative material used for cakes, muffins and regular pies. Baking products, for which mastic was used to decorate, are transformed into a real work of art, which is so perfect and beautiful that it is simply a pity to eat them.

Today there is great amount recipes using which you can prepare amazing cake with mastic. Using our owls you really canmake your own cake mastic.

However, you should know. that powdered sugar, sugar, or soft marshmallows are always used as a base. and the binding components are glucose and gelatin. We invite you to familiarize yourself with the varieties existing species homemade mastic For .

Honey mastic . Such mastic for, as the name suggests, is prepared from honey, it is much more elastic and softer than sugar, thanks to which it is easy to sculpt various figures and decorative parts for decorating a cake. Honey mastic will never crumble or crumble.

For example, petals, stamens and leaves of small flowers, small details of characters’ clothing, or decorative items. An example would be a wedding cake made from mastic, on which the smallest details would be appropriate when decorating. Quite often it is on wedding cakes They use lace decorations, which gives the product a rich and chic appearance.

Milk mastic refers to one of the most popular and sought-after types of mastic. Condensed milk is used to make milk mastic. This mastic is suitable for covering the cake itself, or for sculpting all kinds of medium-sized figures.

Marzipan mastic has enough soft consistency, making real mastic suitable for rolling out in a very thin layer, reaching only a few millimeters. It is the marzipan variety that is ideal for decorating cakes with mastic, flawlessly covering the surface like a pie. so is the cake. With all this, do not forget that it is impossible to make various figures and inscriptions from it, for the reason that it contains almonds.

Industrial mastic. Distinctive feature similar mastic for cake is a fact. that it is almost impossible to make at home; it is formed exclusively under production conditions. The emphasis is on the versatility of such mastic. It is perfect for covering a cake, as well as for making and sculpting various decorations for confectionery masterpieces. Industrial mastic according to taste qualities and externally it is virtually indistinguishable from homemade mastic.

Flower mastic an impeccable option for “fine jewelry” creations, the unique creation of exquisite flowers from mastic. It is possible to cut out petals, thin leaves and other miniature details from the mass of floral mastic. Such products will look natural, natural and, what is important, will not lose their original appearance and shape.

Now that we have dealt with the types of mastic, I propose to find out how to make mastic for a cake with your own hands, because having mastered the real skill, you will be able to make cakes from mastic yourself, putting all your imagination and ingenuity into it.

Milk mastic for cake

First, let's begin a more detailed acquaintance with milk mastic. Milk mastic for cake, recipe very accessible and not complicated. Let us emphasize right away this type mastic is quite simple to prepare and much more convenient to use. Mix equal amounts of powdered sugar and milk powder, then add sweet condensed milk (1:1:1). Then thoroughly knead the resulting mass to the consistency of softened plasticine. If desired, you can tint the mastic slightly using food coloring. Now you can start sculpting leaves, various berries, all kinds of flowers, animals and other things.

The finished sculpture must be dried. It is possible to roll out the milk mastic into a layer, the thickness of which should not exceed 1-2 mm, and cut out the shapes using any notch or a knife. It’s a good idea to roll out mastic on cling film, and periodically crush the mastic itself with powdered sugar. Provided that if you decide to cut snow-white flowers, then it is more rational to use gelatin mastic.

Gelatin mastic

Gelatin mastic It is demanding in preparation, as the masters say, you need to learn to feel it. You will need 10 g of gelatin and 10 tablespoons of water and 900 g of powdered sugar.

Gelatin should be soaked for approximately 40-60 minutes, heated in a water bath, and then cooled. Add powdered sugar little by little to liquid and cooled gelatin and mix well. Flowers made from real mastic, such as tulips, are especially beautiful. To do this, mastic tinted in the desired color should be rolled out into a thin layer, periodically dusting with powdered sugar.

After this, tear off small pieces and give the mastic the shape of a petal with the help of an ordinary teaspoon (several spoons will be needed). After covering the spoon with mastic on the inside, remove what is unnecessary. The petal is ready, you need to let it dry, and at this time we move on to the next one. Already directly on the cake we combine the petals into a bud. Tint the remaining mastic green and cut out leaves from it. Children's cakes made from mastic are especially impressive; here you can give full rein to your imagination.

Mastic should be colored almost every time it is prepared. Before, how to make cake mastic at home x, you should first think about how to decorate the cake with mastic. You need to think about the color shades that you will need for decoration. The best moment adding dyes during preparation, since the colors will be more even than when coloring a ready-made mass.

Provided that if coloring is carried out after making the mastic, then initially a small ball is rolled out of it, a small depression is made in it, a few drops of food coloring are placed inside, then mixed until a uniform shade is achieved and the resulting piece must be wrapped in polyethylene to avoid premature drying .

To learn decorate the cake with fondant professionally, and this will require sufficient skill and to comprehend this art, it will take some time. The necessary skills come to everyone only with experience. For novice housewives, the pages of culinary sites have a huge number of unique mastic cake recipes step by step. How large quantity cakes are made, the more neat and delightful the appearance your subsequent work will acquire.

On the Internet, it is quite possible to borrow recipes and tips for competently making mastic cakes; photos will help you quickly master the real science. The most important thing is to have patience and, of course, desire, and you will certainly succeed!

There are quite frequent cases when craftswomen have made beautiful cake with mastic, recipe with photo posted on the pages of our culinary website and receive well-deserved recognition. Perhaps after some time you will make a masterpiece mastic cake, master class will become your calling card.

Sponge cake with fondant “Case with money”- This good gift husband, father or just a loved one. A cake symbolizing prosperity and the sweet life. The cake is very high in calories and expensive in terms of ingredients. But we don’t feel sorry for anything for our loved ones! One hundred grams of cake contains 408 kilocalories. from the specified amount of ingredients it turns out to weigh more than three kilograms.

Ingredients:

For one sponge cake (there are two cakes in total, therefore, the volume of products doubles):

Eggs – yolks from 6 eggs
Cream 23% fat – 230 g.
Self-raising flour for cakes 300 g.
Baking powder for dough – 12 g.
Butter – 300 g.
Sugar – 300 g.
Salt - on the tip of a knife
Vanilla extract – 1 teaspoon

For cream:

White chocolate - 300 g.
Cream cheese Mascarpone – 340 g.
Butter – 170 g.
Lemon juice – 1 tablespoon

kilogram of white mastic
brown food coloring
Vodka – 2 teaspoons (to make the paint shine)
Condurin gold color (for painting locks)
And most importantly, money printed on rice paper using a food printer. Three 100 euro notes.

Cake with fondant “Case with money” - recipe

Mix the yolks for one cake with four tablespoons of cream and vanilla extract. Set the remaining cream aside for now.

Combine flour, baking powder and sugar in a food processor on low speed for 30 seconds. Cut very soft butter into small pieces. Increase the speed of the food processor and gradually add pieces of butter to the dry ingredient mixture, adding cream one tablespoon at a time. Beat everything for one and a half minutes.

Then start adding the egg mixture. Mentally divide the mixture into three parts. Pour in one third of the egg mixture, beat it for 20 seconds, then pour in the second third of the mixture and beat for another 20 seconds. And finally, the last third of the mixture and the last twenty minutes of beating. That's it, the dough for one cake is ready.

If you have two completely identical cake pans, you can immediately make double the amount of dough, then divide it in half and bake two cake layers in two pans. Unfortunately, I only have one mold, so I have to knead the dough twice and bake the cakes one at a time. Place the dough on the lined baking paper form.

Bake the crust for 25-30 minutes in an oven preheated to 170 degrees. Ready cake do not remove from pan until completely cool. Similarly, bake a second cake exactly the same. While the first cake is baking, you can prepare the cream. Melt in a water bath White chocolate, cool it to a temperature of forty degrees. Beat the Mascarpone cream cheese with a mixer, add the cooled white chocolate, continuing to beat the cheese at low speed.

When the cheese and chocolate have cooled completely and become room temperature, continue beating at low speed, gradually adding very softened, room temperature butter. When the cakes have cooled, use a sharp serrated knife to cut off the edges, giving the cakes a clear rectangular shape. Cover the cakes with cream on all sides and put them in the refrigerator.

Roll out white mastic into the layer To give a leather effect, make a tube out of cardboard and, changing the diameter of the tube, make many oval prints different sizes over the entire surface of the formation. When the cream on the cakes has hardened, take out one cake and place a layer of mastic on it. Cut off the excess mastic, leaving two centimeters of mastic and tucking the mastic under the cake layer. This will be the top part of our case.

For the bottom cake, only the end parts need to be covered with mastic, while tucking two centimeters of mastic onto the top of the cake. This will be the bottom of the case. Place the cakes in the refrigerator. In the meantime, let's move on to the small details of the case. We need to make a handle and locks for the case. Cut out a handle according to the pattern from a layer of mastic.

To imitate locks on a case, cut out two rectangles and two “T” shapes. Glue small peas of mastic onto the rectangles, brushing them with water from below. All details are ready. All that's left is to paint them.

We'll look at making a cake with fondant! Culinary mastic is an excellent edible and decorative material used for cakes, muffins and regular pies. Baking products, for which mastic was used to decorate, are transformed into a real work of art, which is so perfect and beautiful that it is simply a pity to eat them. Today there are a huge number of recipes using which you can prepare amazing cake under mastic. Using our tips, you can actually make cake mastic with your own hands.

So, it is quite possible to purchase ready-made mastic in a store, or to make it yourself, it all depends on the choice and desire of the housewife. But you should definitely know that there are some types of mastic mass. However, you should know that powdered sugar, sugar, or soft marshmallows are always used as the base. and the binding components are glucose and gelatin.

For covering the cake with mastic, recipe

Pour 15 g of gelatin into 45 g of water, leave for min. 10 (gelatin, does not require long soaking), set to water bath, add 125 ml of liquid honey (glucose, invert syrup, corn syrup). Sift 700g of powdered sugar into a bowl. Make a hole in the powder. Pour the hot mixture into the middle and knead like dough. The finished mastic should be slightly sticky. In this state, wrap it with film and leave it for a couple of hours.

Marshmallow mastic is very easy to prepare. It is identical to kneading dough and always works.

If needed to cover the cake:

200 g marmushki,
50 g drain oil,
about 400 g of powder and
half tsp lemon juice

put it in the microwave for about a minute and 10 seconds (mine has a power of 800 kW) it will grow in volume and become soft. Powdered sugar should be as fine as flour, pour it through a sieve onto the dough balls, stirring constantly; when it becomes too difficult to stir, pour everything onto the board on which the powdered sugar is poured and do exactly as you knead the dough one by one, only here instead flour - powder: mix thoroughly, if it is viscous and sticky, add powder little by little and so on until you get a piece that looks like elastic dough. Place it in a bag and let it rest for a little while, at least half an hour, to make the structure uniform so that it sets.

Next, roll out and tighten the cake. If you need mastic for sculpting figures, do not add oil, you can add CMC to the sugar powder - just a little bit, otherwise it will harden quickly. In general, it’s better to sculpt figures when the mastic has been in the refrigerator for at least a night.

We invite you to familiarize yourself with the varieties of existing types of homemade cake mastic.

Marshmallow mastic

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

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

Two ways to make marshmallow mastic

Method 1:
Compound:
marshmallows - 90-100g (one pack of marshmallows)
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 microwave oven(10-20 seconds) or in a water bath until increased in volume.
If you want to tint the mastic with food coloring, it is better to add it after you have taken the swollen and melted marshmallows out of the microwave. At this point you need to add the dye and mix the mass well with a spoon.
Then add sifted powdered sugar in portions and stir the mixture with a spoon or spatula.
When it becomes difficult to stir with a spoon, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands.
Wrap the resulting mastic in cling film(the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put in the refrigerator for about 30 minutes.
Remove the finished mastic from the refrigerator, place it on a table sprinkled with starch and roll out thinly.
From the finished mastic you can make various figures, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.

Method 2
Compound:
— marshmallow — 100 g
- butter - 1 tbsp.
- powdered sugar - 200-300 g (you may need more or less powder)
- food colorings.

Preparation:
Place the marshmallows in a mold, add butter, and microwave for 15-20 seconds.
The marshmallow should increase in volume.
Add 50-100 g of powdered sugar, mix.
If you make colored figures, divide the resulting mass and add food coloring.
Add powdered sugar until you get a mass similar in consistency to plasticine.
The mastic is ready. You can roll it out and cut out various shapes.
Finished products are dried within 24 hours.
Finished products should not be stored in the refrigerator.
If you have any unused mastic left, wrap it in cling film and put it in the refrigerator.
If the cake is covered with cream, then it should be decorated with mastic products before serving.

Chocolate mastic, recipe

It molds perfectly and takes the desired shape, and at the same time it’s also very tasty!

Ingredients:

— Dark chocolate- 100 g
— Marshmallow (color does not matter) - 90 g
— Cream (30%) - 40 ml
— Butter - 1/2-1 tbsp. l.
— Cognac - 1-2 tbsp. l.
— Powdered sugar - 90-120 g

Chocolate mastic recipe

Place the chocolate broken into pieces into a saucepan and place over low heat.
Melt completely.
Without removing the saucepan from the heat, add marshmallows to the melted chocolate and constantly mix the mixture well with a spoon.
When about half of the marshmallows have melted, pour in the cream, add butter and cognac.
Stir continuously until a homogeneous thick liquid mass is obtained.
Remove from heat.
Constantly stirring with a spoon, gradually add sifted powdered sugar.
When the mass turns out to be too thick and elastic and it is no longer convenient to stir with a spoon, do it with your hands.
Add powdered sugar until the mixture feels like warm, tight, elastic dough.
It does not stick to your hands at all - on the contrary - your hands remain clean, but greasy.
Roll the mixture into a ball and place on baking paper.
The mastic is ready.
It turns out barely warm, very soft and tender.
You can store it tightly closed in the refrigerator before next use Warm slightly in the microwave.

Honey mastic. Such cake mastic, as the name suggests, is made from honey; it is much more elastic and softer than sugar, making it easy to sculpt various figures and decorative details for decorating a cake. Honey mastic will never crumble or crumble.

Gelatin mastic, which is also called pastilage. The basis for gelatin mastic is gelatin, thanks to which the mastic quickly hardens and becomes strong and acquires elasticity. This version of mastic allows you to make small parts of a high degree of complexity. For example, petals, stamens and leaves of small flowers, small details of characters’ clothing, or decorative items. An example would be a wedding cake made from mastic, on which the smallest details would be appropriate when decorating. Quite often, lace decorations are used on wedding cakes, which gives the product a rich and chic appearance.

Marzipan mastic It has a fairly soft consistency, making real mastic suitable for rolling out in a very thin layer, reaching only a few millimeters. It is the marzipan variety that is ideal for decorating cakes with mastic, flawlessly covering the surface like a pie. so is the cake. With all this, do not forget that it is impossible to make various figures and inscriptions from it, for the reason that it contains almonds.

Industrial mastic. A distinctive feature of such cake mastic is this fact. that it is almost impossible to make at home; it is formed exclusively under production conditions. The emphasis is on the versatility of such mastic. It is perfect for covering a cake, as well as for making and sculpting various decorations for confectionery masterpieces. In terms of taste and appearance, industrial mastic is virtually indistinguishable from homemade mastic.

Flower mastic is an excellent option for “fine jewelry” creations, creating exquisite flowers from mastic is unique. It is possible to cut out petals, thin leaves and other miniature details from the mass of floral mastic. Such products will look natural, natural and, what is important, will not lose their original appearance and shape.

Milk mastic for cake

First, let's begin a more detailed acquaintance with milk mastic. Milk mastic for cake, the recipe is very accessible and not complicated. Let us emphasize right away that this type of mastic is quite simple to prepare and much more convenient to use.

I really liked the recipe, it’s quick and simple, the result is good (I can’t compare it with store-bought mastic, I’ve never seen it up close): powdered milk, powdered sugar, condensed milk - 2:2:1.

For 1 cake: 1 can of condensed milk, 1.5 cups of milk powder, dyes + powdered sugar.

The downside is that you can’t paint on it; the paint bleeds. But it can easily be painted with dyes + fits perfectly on a sponge cake with butter cream

Mix equal amounts of powdered sugar and milk powder, then add sweet condensed milk (1:1:1). Then thoroughly knead the resulting mass to the consistency of softened plasticine. If desired, you can tint the mastic slightly using food coloring. Now you can start sculpting leaves, various berries, all kinds of flowers, animals and other things.

The finished sculpture must be dried. It is possible to roll out the milk mastic into a layer, the thickness of which should not exceed 1-2 mm, and cut out the shapes using any notch or a knife. It is a good idea to roll out the mastic on cling film, and periodically crush the mastic itself with powdered sugar. Provided that if you decide to cut snow-white flowers, then it is more rational to use gelatin mastic.

Gelatin mastic

Gelatin mastic is demanding to prepare; as the masters say, you need to learn to feel it. You will need 10 g of gelatin and 10 tablespoons of water and 900 g of powdered sugar. Gelatin should be soaked for approximately 40-60 minutes, heated in a water bath, and then cooled.

Add powdered sugar little by little to liquid and cooled gelatin and mix well. Flowers made from real mastic, such as tulips, are especially beautiful. To do this, mastic tinted in the desired color should be rolled out into a thin layer, periodically dusting with powdered sugar. After this, tear off small pieces and give the mastic the shape of a petal with the help of an ordinary teaspoon (several spoons will be needed). After covering the spoon with mastic on the inside, remove what is unnecessary. The petal is ready, you need to let it dry, and at this time we move on to the next one. Already directly on the cake we combine the petals into a bud. Tint the remaining mastic green and cut out leaves from it. Children's cakes made from mastic are especially impressive; here you can give full rein to your imagination.

Mastic should be colored almost every time it is prepared. Before you make mastic for a cake at home, you should first think about how to decorate the cake with mastic. You need to think about the color shades that you will need for decoration. The best time to add dyes is during preparation, since the colors will be more even than when dyeing a ready-made mass.

Storage of finished mastic or figurines made from it reaches a period not exceeding three months, and it is recommended to prepare individual parts approximately two weeks before the appointed holiday so that they dry well enough and do not lose their original shape. Nowadays you can find any video on the Internet; mastic cakes are no exception. To learn how to decorate a cake with fondant professionally, this will require sufficient skill and it will take some time to comprehend this art.

The necessary skills come to everyone only with experience. For novice housewives, the pages of culinary sites have a huge number of unique recipes mastic cake step by step. The more cakes you make, the more neat and delightful your next creation will look.

There are quite frequent cases when craftswomen, having made a beautiful cake with mastic, publish the recipe with photos on the pages of a culinary website and receive well-deserved recognition. Perhaps after some time you will make a masterpiece cake from mastic, the master class will become your calling card.

Condensed milk mastic, recipe with photo

— condensed milk – 150 gr.;
- powdered sugar - one glass;
– lemon juice – 1 teaspoon. spoon;
- powdered milk or dry cream - 1-1.5 glasses, sometimes more is required - control the consumption yourself, you will feel when it is enough.

1. Mix milk powder or cream with powdered sugar in a deep bowl.
2. Pour in condensed milk and mix everything with a spoon.
3. Sprinkle the work surface with powdered sugar.
4. Then put the mixture on it and knead until the mastic mass stops sticking to your hands.
Tip #1: If the mastic mass sticks to your hands, add potato starch to it. It can also partially replace powdered sugar, then the mastic will not be cloyingly sweet.
Tip #2: To ensure that the mastic does not dry out during storage and is elastic and beautiful, add a few drops of glycerin to it.
5. Now you can start sculpting various figures and elements. To do this, sprinkle a little powdered sugar on the work surface and roll out the mastic.

TIP #1: In order to make the mastic multi-colored, divide the mastic mass into parts and add the color you need to each part food coloring. Often, to get green, I use regular green paint, to get beige and brown, I use cocoa powder, and to get pink, I use berry syrup Pink colour.
TIP #2: If the mastic sticks to your hands and is still too soft in consistency, then you need to sprinkle it with a small amount of powdered sugar and knead it thoroughly again. The mastic should resemble plasticine in its properties and be firm, but elastic.
TIP #3: If you want to use this mastic to decorate cakes, then make these decorations in advance so that they have time to dry before serving, but they should dry wrapped in film or simply covered with a lid.
TIP #4: You can store the mastic in the refrigerator, wrapped in cling film, and when you need it, take it out and sculpt whatever you want, and if there is any left, you can put it in the refrigerator again. After you take the mastic out of the refrigerator, let it lie in film at room temperature for about 20-30 minutes, so it will become softer and more pliable.
Condensed milk mastic is ready!

Sponge cake with fondant “Case with money”- This is a good gift for a husband, father or just a loved one. A cake symbolizing prosperity and the sweet life. The cake is very high in calories and expensive in terms of ingredients. But we don’t feel sorry for anything for our loved ones! One hundred grams of cake contains 408 kilocalories. The cake made from the specified amount of ingredients weighs more than three kilograms.

Ingredients: For one sponge cake (there are two cakes in total, therefore the volume of products doubles):

Eggs – yolks from 6 eggs
Cream 23% fat – 230 g.
Self-raising flour for cakes 300 g.
Baking powder for dough – 12 g.
Butter – 300 g.
Sugar – 300 g.
Salt - on the tip of a knife
Vanilla extract – 1 teaspoon

For cream:

White chocolate - 300 g.
Mascarpone cream cheese – 340 g.
Butter – 170 g.
Lemon juice – 1 tablespoon.

To decorate the cake you will need:

kilogram of white mastic
brown food coloring
Vodka – 2 teaspoons (to make the paint shine)
Condurin gold color (for painting locks)
And most importantly, money printed on rice paper using a food printer. Three 100 euro notes.

Cake with fondant “Case with money” - recipe

Mix the yolks for one cake with four tablespoons of cream and vanilla extract. Set the remaining cream aside for now.
Combine flour, baking powder and sugar in a food processor on low speed for 30 seconds.
Cut very soft butter into small pieces.
Increase the speed of the food processor and gradually add pieces of butter to the dry ingredient mixture, adding cream one tablespoon at a time.
Beat everything for one and a half minutes. Then start adding the egg mixture.
Mentally divide the mixture into three parts. Pour in one third of the egg mixture, beat it for 20 seconds, then pour in the second third of the mixture and beat for another 20 seconds.
And finally, the last third of the mixture and the last twenty minutes of beating. That's it, the dough for one cake is ready.
If you have two completely identical cake pans, you can immediately make double the amount of dough, then divide it in half and bake two cake layers in two pans. Unfortunately, I only have one mold, so I have to knead the dough twice and bake the cakes one at a time.
Place the dough in a pan lined with baking paper.
Bake the crust for 25-30 minutes in an oven preheated to 170 degrees.
Do not remove the finished cake from the mold until it has cooled completely. Similarly, bake a second cake exactly the same. While the first cake is baking, you can prepare the cream. Melt white chocolate in a water bath, cool it to a temperature of forty degrees.
Beat the Mascarpone cream cheese with a mixer, add the cooled white chocolate, continuing to beat the cheese at low speed. When the cheese and chocolate have cooled completely and reached room temperature, continue beating at low speed, gradually adding very softened room temperature butter. When the cakes have cooled, use a sharp serrated knife to cut off the edges, giving the cakes a clear rectangular shape. Cover the cakes with cream on all sides and put them in the refrigerator.
Roll out the white mastic into a layer. To give the effect of leather, make a tube out of cardboard and, changing the diameter of the tube, make many oval prints of different sizes over the entire surface of the layer. When the cream on the cakes has hardened, take out one cake and place a layer of mastic on it. Cut off the excess mastic, leaving two centimeters of mastic and tucking the mastic under the cake layer. This will be the top part of our case.
For the bottom cake, only the end parts need to be covered with mastic, while tucking two centimeters of mastic onto the top of the cake. This will be the bottom of the case. Place the cakes in the refrigerator. In the meantime, let's move on to the small details of the case. We need to make a handle and locks for the case. Cut out a handle according to the pattern from a layer of mastic.
To imitate locks on a case, cut out two rectangles and two “T” shapes. Glue small peas of mastic onto the rectangles, brushing them with water from below. All details are ready. All that's left is to paint them.
Cover all parts of the case locks with condurin, diluted with a drop of vodka. Leave all the parts to dry thoroughly.
Paint the handle for the case brown food paint mixed with a small amount of vodka. Bend the small rectangles at the two ends of the handle so that they dry in this position. It is these rectangles that you will later glue to the case.
All that remains is to assemble and paint the cake with fondant. Mix paint with vodka. Paint the cakes using a dishwashing sponge, dipping the end of it into the paint and applying the paint in broad strokes.
Place the bottom crust on a plate. Place the top crust on top. If you damage the paint a little in the process. Touch up damaged areas. One banknote place on damp surface of top crust. Cut the two remaining bills into several pieces and insert them randomly between the cake layers, as if they were peeking out of a full case with money.
Glue the rectangles onto the bottom cake, brushing the bottom part with water. If you are gluing them onto paint that has not yet dried, you do not need to moisten them with water.
Glue T-shaped parts to the top layer, simulating case locks. All. Festive sponge cake with mastic “Case with money” is ready. All that remains is to dry it well.

For the cake:

Flour – 1 glass;
Sugar – ¾ cup;
Soda – ½ teaspoon;
Salt - a pinch;
Eggs – 6 pieces;
Vanillin - on the tip of the knife.

For cream:

Condensed milk – 2 cans;
Butter – 2 packs.

For filling:

Kiwi – 1 piece;
Fresh apricots (you can use jam) – 4 pieces;
Banana – 1 piece.

For milk mastic:

Powdered sugar – 1 cup;
Powdered milk (you can use baby formula “Malyutka”) – 1 glass;
Food colorings;
Condensed milk - 6 tablespoons.

For sugar mastic:

“Marshmallow” candies – 200 grams;
Powdered sugar - 1.5 cups;
Confectionery topping - to your taste.

Cooking process:

First of all, we need to prepare the base for the cake with mastic. It is better to bake the sponge cake and coat it with cream a day before you start decorating with our mastic, or at least a day before, so that the cake has time to soak, become soft and settle. After all, if you immediately decorate with fondant, it will also settle along with the cake, lose its shape and may even crack or break.

To prepare the biscuit, beat the eggs with sugar using a mixer. To beat eggs better, they must be chilled. Before whipping, some housewives separate the whites from the yolks and put them in a bowl for a while. freezer so that they cool down. But if you don’t want to fuss for a long time, you can simply beat them without separating them.

So, beat the eggs for eight minutes, then add soda and continue beating for two minutes until a fluffy mass is obtained.

Flour must be sifted together with vanilla. Add to the beaten eggs in small portions, and carefully mix the dough with a spatula (not a mixer!). You need to add a little vanillin, otherwise the dough may taste bitter.

The biscuit dough is ready, now you need to grease the mold in which we will bake the cake with butter, pour it into it batter, smooth with a spoon and place in a well-heated oven to bake. Bake for about forty minutes at 180 degrees. If you have a multicooker, then preparing a sponge cake for a cake with mastic in it is even easier. In the multicooker, set the time to 65 minutes and set the “Baking” mode. The cake will be ready if, when checking with a toothpick, it remains dry.

We turned out great sponge cake. Now you can remove it from the mold, place it on a board and let it cool for at least an hour. Once cooled, it cuts better, and we have time to prepare the cream with fruit.

Cake cream for mastic

The cream is made very quickly and simply. Condensed milk should be mixed with soft butter, mixed well until smooth, and then lightly beat with a mixer. Thanks to this, the cream will not be liquid and heavy, it will thicken slightly, and it will be convenient to apply it to the cakes.

Layer of cake under mastic with cream and fruit

With fruits everything is simple, you need to wash them and cut them finely, or as you like. Mix them and spread this mixture onto the crust. I sometimes do this, and sometimes I cut the fruit into thin circles, and then put them on the cake in two layers. Both methods are good, choose which one you like best.

If you don't have fresh apricots, then jam apricots are perfect, you just need to select their jam and let the excess liquid drain, placing them in a colander or sieve.

Our sponge cake has cooled down, now we need to cut it into three parts so that we get three cake layers. This must be done carefully so that the cakes are of the same thickness. We divide sponge cake in any usual way: with a knife, fishing line or string.

The cakes need to be turned over. The bottom cake will be the top of the sponge cake, and the top will be the bottom, because of this our cake will be even on top, which will allow it to be covered with mastic more evenly.

We generously grease the first cake with condensed milk cream, spreading it without sparing it. good layer. Place apricot slices on top. Carefully place the second cake layer, press it lightly, and grease it with cream again. Place banana and kiwi on top of this crust. Place the third cake on top, press lightly again and grease with the rest of the cream on top and on the sides. The sponge cake is ready, now you need to put it in the refrigerator to soak overnight.

How to make mastic for a cake

The next day we will deal with the mastic itself. If you bought it in a store, then you only need to give it the desired color. To do this, knead the mastic with food coloring and powdered sugar.

And if you make mastic yourself, then for sugar mastic you need chewing Marshallow candies. Melt them in the microwave or in a water bath. Then knead in powdered sugar, adding coloring. You need to add as much powder as the mastic takes; it should become like plasticine, become elastic, and should not stick to your hands. That's all, our mastic is ready.

Prepared by mixing powdered sugar with condensed milk and milk powder. Powdered milk Can be replaced with powdered infant formula. At the time of mixing, dye is added.

Now you can decorate the cake. Before placing the mastic on the cake, you need to level the cream on it. A hot knife will help us with this. Dip the knife into boiling water, quickly wipe it and smooth out the cream. The mastic will look neater if the cream on the cake is even. After smoothing the cream with a knife, it should be placed in the refrigerator for 30 minutes.

Covering the cake with fondant. Sprinkle the table with powdered sugar, place mastic on it and roll it out with a rolling pin like dough to the desired thickness. Having rolled the layer onto a rolling pin, carefully place the mastic on the cake, covering it on top.

Lightly press the mastic with your hands, and tuck the excess edges under the cake or cut them with a knife.

Now the cake can be decorated with any ready-made figures that can be bought in the store. Or cut out mastic from plastic using cookie cutters or sculpt something with your own hands together with your children.

And in order for the figures to stick well, the mastic needs to be lubricated with cold boiled water. They will attach well, there is no need to press down so as not to wrinkle.

To make the edge of the mastic beautiful, it can be trimmed with a curly knife.

We decorate the side of the cake in the form of a bouquet wrapper.

Roll small balls from the remaining mastic and decorate the bottom of the cake with them. We wet the brush with cold boiled water and pass it over the entire surface of the mastic to give it mastic cake nice glossy look.

On my cake I made lilacs using the same cream, I just added red and blue dye. And she squeezed it out of a syringe with nozzles. If you have time, you can make lilacs from mastic using special devices in the form of stencils.

Once you have finished decorating the cake, you need to give it shine and remove excess powder. If necessary, gently brush the cake with cold boiled water. We make stripes on the sides in the form of a grid and press in sugar peas.

Our cake is ready! It's big, beautiful and shiny!

As you can see, there is nothing complicated in preparing mastic at home; decorate it with my own hands pure pleasure! And the cake turns out very elegant, you won’t be ashamed to go on a visit or invite guests with it. And the cake itself is prepared quickly and tastes very good. And if you make mastic with your children, they will also enjoy the process of sculpting figures, which they will then happily eat along with the cake.

Cake with fondant especially for the site Notebook prepared by Yulia Kostyukovich.

Bake cakes at home with our website and give your piece of warmth to your loved ones.

Enjoy your creativity and sweet life Anyuta wishes!

Calories: Not specified
Cooking time: Not indicated

Cakes covered with fondant and decorations made from it look bright and festive. Preparing such a cake, of course, takes a lot of time, but when you offer the treat to your guests, no one will remain indifferent to your efforts.
A cake with mastic, the recipe with a photo of which we decided to offer you, requires time and effort. But, we assure you, your efforts will not be in vain.

Ingredients:
for chocolate sponge cake:
- flour – 80 gr.;
- egg - 4 pcs.;
- sugar - 150 gr.;
- cocoa – 20 gr.;
- baking powder – 1 tsp.

For cream:

- condensed milk (boiled) – 200 g;
- butter – 100 gr.;
- dark chocolate – 50 gr.

For filling:

- walnuts – 1 cup.

To soak the cake:

- water – ½ cup;
- sugar – 2 tbsp. spoons.

For the meringue:

- egg white- 3 pcs.;
- sugar – 1 glass.

To cover the cake:

- butter – 200 gr.;
- condensed milk – 5 tbsp. spoons

For mastic:
for covering the cake:

- marshmallows (white) – 200 gr.;
- powdered sugar – ~1 cup;
- butter – 1/2 tbsp. spoons.

For flowers (pink):

- marshmallows – 70 gr.;

- pink food coloring - on the tip of the knife.

For flowers (white):

- marshmallows (white) – 70 gr.;
- powdered sugar – ~1/2 cup;
- butter – 1 teaspoon;

For decoration:

- decorative food beads.

The ingredients are for a cake with a diameter of 25 cm.

Recipe with photos step by step:

Before making the cake itself, first prepare the fondant to make the flowers.
To do this, place marshmallows in a container. Add oil and food coloring. By the way, we have already shown how to cook.

Microwave the marshmallows for about 1 minute at 600 watts. They will increase in size. Mix everything until the color is uniform.

Add powdered sugar in portions.

Knead the mixture until it comes together homogeneous mass, similar to dough - mastic.

Then transfer it to a table sprinkled with powdered sugar. Roll out the mastic into a thin layer.

Using special cutters, cut out flowers of different diameters.

Place the flower on the sponge and use a stack with a small ball at the end to form the middle of the flower. Using a stack with a larger diameter ball, make a small indentation on the petals to give the flower a more natural shape.

Prepare white mastic and roll it into a layer.

Using the same die cutters you used for the pink flowers, cut out the white flowers.

In the same way as in pink flowers, model the middle and petals of the flowers. Take one pink flower with a larger diameter and one white flower with a smaller diameter. Glue them together with a drop of water.

Do a small amount of such flowers. Using the same principle, make several flowers from a white flower with a larger diameter and a pink flower with a smaller diameter. Leave the flowers to dry.

Let's start preparing the chocolate sponge cake with mastic.
First we bake the biscuit. To do this, divide the eggs into yolks and whites. Beat the whites with a mixer until soft peaks form. Gradually, in a thin stream, add half the amount of sugar and beat until stiff peaks form.

Combine the yolks with the remaining sugar.
Beat with a mixer until the mixture becomes light.

Add a third of the whites to the yolks. Stir with a spatula.

Stir. Add remaining protein.

Mix gently with a spatula to keep any air bubbles in the batter. Transfer the dough to springform, greased with butter and covered with parchment.

Place the pan in the preheated oven. Bake the biscuit at 180 ⁰C for 30-35 minutes. Do not open the oven for the first 20 minutes after cooking. Cool the finished mixture in the oven and then on a wire rack for about 4-6 hours.

Prepare the meringue. To do this, beat the egg whites to soft peaks.

Continuing to beat, gradually add sugar. Beat until stiff peaks form.

On the parchment with a pencil, draw two circles with a diameter equal to the diameter of the cake.

Turn the parchment over, place it on a baking sheet and spread the egg white along the outline in an even layer.

Place it in an oven preheated to 110 ⁰C and dry the meringue for 2.5-3 hours. Then cool.

Soak 2 cake layers with syrup. There is no need to soak the top cake. For syrup, mix boiled warm water with sugar.

To prepare the cream, combine boiled condensed milk with soft butter.

Divide the resulting cream into two parts. Add melted chocolate to one part. This will be chocolate cream.

Dry the nuts in a frying pan. And then grind in a blender.

Let's start assembling the cake.
Place the bottom cake layer. Coat it with chocolate cream.

Sprinkle nuts on top.

Next add the meringue. If necessary, trim it carefully with a sharp knife.

Apply a layer of butter and condensed milk cream onto the meringue.

Cover with the second cake layer and then repeat the steps above. Top the cake with a third layer of sponge cake (unsoaked).

Next, you need to level the cake before covering it with fondant. To do this, beat soft butter into a fluffy mass. Gradually add condensed milk, continuing to whisk.
Beat until smooth.

Cover the top and sides of the cake with cream. Level the surface with a spatula or knife.

Place the cake in the refrigerator for several hours so that the butter hardens well.
Now prepare white fondant to cover the cake. Roll it out with a rolling pin.

Carefully transfer to cake.

Smooth the fondant to cover the cake.
Cut off excess mastic, leaving 1 cm of edge.

Use a stack to smooth the edge of the mastic.

Use a drop of water to glue the flowers to the cake.
Decorate with decorative beads.

A beautiful sponge cake with mastic is ready. Enjoy your tea!