General rules preparing and using mastic decorations for cakes
1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. Depending on the type of candy, you may need much more powdered sugar than indicated in the recipe, so you need to stock up in large quantities in advance. If the mastic remains sticky for a long time during mixing, then you need to mix in the powder until you get the desired consistency.
2. Mastic coating should NEVER be applied to a wet base - to soaked cakes, to sour cream and so on. The mastic dissolves quickly from moisture. Therefore, there must be a “buffer layer” between the fondant and the cake. This could be marzipan or a thin layer of buttercream. If you are using buttercream, then before applying the mastic, you need to let the cake sit 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 it can be slightly warmed up in microwave oven or in hot oven. She will become plastic again.
9. You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film.
10. Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months.
Marshmallows are an English-American sweet. They have nothing in common with our marshmallows, although the name “marshmallow” is often translated into Russian as “marshmallow”.
Marshmallow - marshmallow candies (soufflé).
Marshmallow fondant is very pleasant to work with.
She takes it easy the required form and does not stick to your hands, rolls out well and is painted evenly.
As marshmallow mastics- perfect!
When purchasing candy, the name does not have to be "Marshmallows". It is enough that the name contains the combination "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestlé company - “Bon Pari, Tutti-frutti soufflé” and “Bon Pari soufflé”.
Two ways to make marshmallow mastic
Method 1
- marshmallows - 90-100g (one pack of marshmallow candies)
- lemon juice or water - ~1 tbsp. spoon
- powdered sugar- ~1-1.5 cups
Preparation:
Marshmallows are most often sold in more than one color.
It's best to buy marshmallows white. Divide the marshmallows by color - place the white halves in one bowl and the pink halves in another. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave (10-20 seconds) or in a water bath until they increase in volume.
If you want to tint the mastic with food coloring, it is better to add it after you have taken the swollen and melted marshmallows out of the microwave. At this point you need to add the dye and mix the mass well with a spoon.
Then add sifted powdered sugar in portions and stir the mixture with a spoon or spatula. When it becomes difficult to stir with a spoon, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands.
Wrap the resulting mastic in cling film(the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put in the refrigerator for about 30 minutes.
Remove the finished mastic from the refrigerator, place it on a table sprinkled with starch and roll out thinly.
From the finished mastic you can make various figures, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.
Method 2
- 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!!!
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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...
Edible decorations made from creams and whipped cream in Lately significantly inferior in popularity to confectionery mastic. And this is not surprising: even a novice housewife can use it to create her own a unique masterpiece. And despite its apparent complexity, mastic is quite easy to prepare at home. To do this, you just need to decide on the choice of ingredients.
general information
Before I tell you about how mastic is made at home, I would like to tell you what this product actually is.
Confectionery mastic is a fairly common “auxiliary” dessert, which is often used for decorating homemade cakes, as well as making various edible decorations(roses, ruffles, petals, flounces, etc.).
Mastic is prepared at home using different ingredients. However, it is always based on such a constant component as powdered sugar. In addition, the following products may be included as additives:
- marzipan;
- marshmallow marshmallows;
- gelatin;
- any starch;
- egg white.
It should also be said that various flavorings and food colorings are often added to the product to add flavor and color. Mastic prepared at home hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.
Milk mastic: recipe
This product is quite easy to make at home. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures formed from milk mastic turn out to be very soft and tasty.
What products do you need to use to make elastic mastic? The recipe at home involves the use of the following ingredients:
- milk powder - approximately 160 g;
- condensed milk - about 200 g;
- powdered sugar - approximately 160 g;
- lemon juice - 2 dessert spoons;
- quality cognac - dessert spoon(optional);
- Use any food coloring at your discretion.
Cooking process
Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. To prepare it powdered milk and powdered sugar are sifted through a fine sieve, and then poured in a heap onto the table. After this, make a small well in the bulk ingredients and slowly pour condensed milk into it.
The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add more a small amount of powdered sugar. If the sweet mass begins to crumble, add a little freshly squeezed lemon juice to it.
In order for the mastic to acquire a particular color, food coloring is added to it. To do this, add a few drops of confectionery paint to the required volume of sweet mass.
Thoroughly mixed mastic is best used immediately after preparation. But if you plan to decorate a sweet dish the next day, then it is well wrapped in plastic and placed in the refrigerator.
Sugar mastic at home step by step
Mastic made from marshmallows is the most popular among chefs. This is due, first of all, to the fact that such a product is made quite quickly and easily.
So how is sugar mastic prepared at home? To do this, you need to have the following components in the kitchen:
- powdered sugar - approximately 350 g;
- white marshmallows - approximately 170 g;
- any food coloring - if necessary;
- dry cream - about 80 g;
- freshly squeezed lemon juice - a tablespoon;
- vanillin - a couple of pinches.
Cooking method
Sugar mastic is prepared relatively quickly at home. If you need to get a colored mass to decorate a cake, we recommend purchasing multi-colored marshmallows rather than white ones. Otherwise, you should additionally use special food colorings.
So, to prepare sugar mastic, fresh marshmallows are crumbled into medium pieces, and then placed in a deep glass bowl and placed in the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallows should completely melt.
If you do not have a microwave, then melt sweet product recommended in a water bath. Although this will take you a little more time.
After the marshmallow is warmed up, it is removed from the microwave oven and kneaded vigorously with a spoon. Vanillin, dry cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is added until an elastic mass is formed that will not stick to the palms.
It should be noted that the technology for preparing mastic is very similar to the technology for kneading ordinary hard dough.
After the described steps, the product can be safely used for its intended purpose.
Preparing mastic with gelatin
How is gelatin mastic made? Cooking at home will not take up too much of your time. But for this you should prepare all the necessary products in advance:
- drinking water - 55 ml;
- powdered sugar - approximately 600 g;
- lemon juice - 2 dessert spoons;
- Any food coloring - use if necessary.
How to do it?
To prepare mastic, you should use only instant gelatin. Place it in a glass and pour cold water. In this form, the product is left to swell for about half an hour. After this, it is placed on the stove and heated until it dissolves (in no case should it be brought to a boil).
While the gelatin is cooling, begin preparing the remaining ingredients. Powdered sugar is sifted through a sieve and poured onto the table in a heap. If the portion of mastic is very large, then it is better to knead it in a bowl.
Thus, in bulk product make a small hole. Cooled gelatin is poured into it, and freshly squeezed lemon juice is added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add additional powdered sugar.
If necessary, the resulting mass is divided into several portions and certain food colorings are added to them. If you do not plan to use the mastic immediately after mixing, the product is wrapped in plastic bag and put in the refrigerator.
From the gifts of nature
Making honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out to be much more elastic, more aromatic and tastier. Especially often, cakes and pastries made from honey cakes are decorated with similar mastic.
So to do honey decoration for homemade desserts, we need:
- powdered sugar - approximately 500 g;
- liquid linden honey - about 2 large spoons;
- instant gelatin - 10 g;
- high-quality margarine - 2 large spoons;
- drinking water - 6 large spoons.
Preparing honey mastic
As in the previous recipe, to prepare mastic, you should first prepare gelatin. To do this, pour it into a glass and fill it with water. In this form, it is left aside for 40-44 minutes.
After the gelatin has swollen well, it is placed on water bath and warm up slowly. Having received a homogeneous liquid, it is removed from the stove and cooled completely. In the meantime, begin processing the remaining ingredients. In a large cup, stir liquid linden honey and melted margarine. After this, dissolved gelatin is added to them. Powdered sugar is also slowly added to the resulting mass. In this case, the products are constantly stirred with a pastry spatula or an ordinary wooden spatula.
When the sweet mass becomes thick enough, you can knead it not in a bowl, but on the table. To do this, it is recommended to sprinkle the mastic with additional powdered sugar.
After kneading, the honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled out into the layers required by the recipe. If the mass turns out to be too soft, then it will be impossible to work with it, since it will constantly tear and stretch.
Let's sum it up
In this article, you were presented with several ways to make mastic at home. It should be noted that you can use absolutely any of the presented recipes to decorate pastries or cakes. The main thing is to strictly comply with all the described requirements. Only in this case will you get a homogeneous and elastic mastic, which can beautifully decorate any dessert.
A perfectly smooth surface of the cake, almost like living edible flowers and figurines of your favorite cartoon characters - all this can be made from sugar dough(mastics). Working with this material is no more difficult than with ordinary plasticine, and it can be prepared from the simplest and available products. Cake mastic is made in different ways: from chewing marshmallows or milk powder, with honey, condensed milk or gelatin.
Marshmallow cake mastic
This is the most popular and simplest mastic recipe. Its preparation requires a minimum of ingredients, and the finished product can then be used both for covering the cake, and for making flowers, and for sculpting various figures.
Because the chewing marshmallow marshmallow often already painted in different colors, then colored mastic can be prepared without dyes, simply using the sweetness of the desired color as a basis.
List of ingredients used:
- 90 g marshmallows;
- 15 ml lemon juice or milk;
- 100 g powdered sugar;
- 50 g starch;
- 5 g butter.
Mastic recipe step by step:
- Mix powdered sugar and starch, sift the resulting mixture through a fine sieve. If the mastic will be rolled out very thinly, for example, for flowers, then it is better to sift it not through a regular sieve, but through a piece of organza.
- Place marshmallows, butter and milk (lemon juice) into a deep bowl. Next, these ingredients need to be melted. This can be done at steam bath or in the microwave.
- Stir the melted marshmallows until smooth and, adding the sugar-starch mixture in small portions, knead the mastic like dough. Wrap a smooth ball of mastic in cling film to prevent it from winding, and let it rest for at least an hour. After this, it is completely ready for use.
Store marshmallow mastic in the refrigerator, without access to air, tightly wrapped in film. Before use, you will need to let it sit for a couple of hours. room temperature.
Cooking from egg whites
The basis of any mastic is powdered sugar, but an additional component is required to hold it together. Egg whites do this job perfectly.
But in order for the mass to remain plastic, you need to add glucose syrup to it, which can be replaced with molasses, invert syrup or liquid honey.
Ingredient proportions:
- 1 protein;
- 1 ml glucose syrup;
- 450 g powdered sugar.
Cooking sequence:
- Lightly beat the whites. There is no need to achieve foam and peaks; it will only be enough to disrupt its structure, making it liquid.
- Mix egg whites with syrup and knead sugar dough, adding small portions of sweet powder.
- Knead the mastic and collect it into a ball, put it in plastic bag and put it in the refrigerator for two hours.
- Then take out the mastic and knead again. If it sticks to your hands, add powdered sugar. After this, the mass is completely ready for use.
Gelatin based recipe
The simplest gelatin mastic recipe includes only three ingredients: powdered sugar, water and gelatin. But it will be too difficult to mold something from such a mass, and it is not suitable for covering a cake. The only worthy use for this mass is to sculpt handles for baskets, bridges and other simple elements that must be rigid.
Even the most simple cake will be transformed into an elegant and festive one if you decorate it with pastry fondant. Find out right now how to quickly and correctly prepare it at home. We offer a selection of proven recipes for sugar mastic for beautiful covering of cakes, sculpting themed figures, spectacular flower arrangements, three-dimensional numbers and congratulatory inscriptions. This recipe food mastic used by professional confectioners. It is ideal for covering holiday cakes and making small decorations and figurines. You can sculpt figures, numbers, flower arrangements and other decor immediately after preparing the mastic. To completely dry the jewelry, 2-4 hours at room temperature is enough. Marshmallow mastic is not suitable for covering the surface of cakes - if rolled out thinly, the layer may break. Unlike marshmallow-based mastic, marshmallow mastic is suitable both for sculpting confectionery decor and for covering homemade cakes. For modeling, the mastic mass should be of a fairly dense, elastic consistency; for covering, it should be soft and plastic. Before use, it is advisable to wrap it in film and put it in the refrigerator for half an hour or an hour. To ensure that the milk mastic does not dry out and retains its plasticity for a long time, immediately after kneading it is wrapped in cling film and placed in a tight bag. Confectionery mastic prepared according to this recipe is suitable for covering cakes and for figures, numbers and inscriptions. A beautiful covering from confectionery mastic can be made on any cake that has a fairly dense surface: honey, shortbread, sponge cake, etc. Delicate yogurt and jelly cakes as well as soufflé cakes. In addition, you need to make sure that the cream with which the cake layers are layered will not dissolve the sugar mastic. Custard and mastic go well with oil creams, thick creams made from condensed milk. Creams based on yoghurt, sour cream or cream are not a suitable base for mastic coating of cakes. Mastic prepared according to this recipe will have a warm creamy hue. If you need pastry mastic to decorate your cake different colors, divide the mixture and add suitable food coloring while kneading. Cake "Ideal" How to cook:
Cupcakes "Creamy" How to prepare:
In conclusion, here are eight useful tips: We wish you success in your confectionery creativity!Figures made from mastic for cake, photo
Sugar mastic recipe, step-by-step instructions
Homemade marshmallow mastic recipe, step-by-step instructions
A simple mastic recipe at home, step by step
Recipe for marshmallow mastic, step by step with photos
Mastic recipe for modeling, master class
Chocolate mastic recipe, step by step instructions
Delicious mastic recipe, step by step
Milk mastic recipe
Recipe for mastic for flowers
Mastic recipe for covering a cake
Condensed milk mastic recipe
Video: cake mastic step by step recipe
Gelatin mastic recipe
Recipe for mastic from powdered milk
Recipe for mastic with oil
Homemade mastic cake recipe
Recipe for cupcakes with fondant with photo
When you first see a cake decorated with fondant, it is quite difficult to imagine what it is. Mastic is a homogeneous binder and adhesive substance. The consistency of mastic is similar to plasticine, only this plasticine is edible. You can sculpt any figures from it or roll out a thin sheet to completely cover the cake.
Decorations made from mastic are not only beautiful, but also edible, because only natural products and food coloring. There are several recipes for making mastic. Mastic prepared according to each of these recipes can be used in different ways - one substance is most convenient for sculpting figures, while the other is easier to roll into a thin layer and cover the cake.
The basis of each mastic is powdered sugar or sugar and marshmallows, but the remaining components differ. Exist honey, gelatin, milk, marzipan, flower and industrial. Of all these recipes for homemade Only the last one is unavailable.
Sugar mastic on prescription .Watch the video!..
As the name suggests, honey mastic is prepared with the addition honey Thanks to this, it is soft and flexible, and it is easy to sculpt various parts and figures from it. This mastic does not crumble or crumble.
basis gelatinous mastic is gelatin. This mass is also called pastillage. Due to the addition of gelatin, this mastic hardens quickly in air, making it ideal for preparing small parts such as stamens or flower petals.
Mastic prepared with the addition condensed milk, called dairy. Milk mass is most often used to cover the base (the cake itself). You can also sculpt small and simple figures from it.
Used to cover the base marzipan mastic. She has soft consistency, which allows you to roll it out in a thin layer. But you won’t be able to sculpt parts or make inscriptions from it, since it contains crushed almonds.
Flower mastic designed for the production of thin and complex parts, such as flowers and leaves. Small parts cut out of it look very natural and do not lose their shape.
Marshmallow mastic
Ingredients:
Powdered sugar
chewing marshmallows (also called marshmallows)
2 tbsp. spoons of water
a few drops of lemon juice
How to make mastic from marshmallows:
Place marshmallows with water and lemon juice for 30-40 seconds in the microwave. Be careful - the marshmallows swell as they melt, so watch the process carefully.
Once the marshmallows have melted, remove them from the microwave oven and begin adding powdered sugar, stirring thoroughly as you do so.
Powder should be added in small portions so as not to add too much. When the mass becomes thick enough, continue kneading it with your hands, without ceasing to add powder. As a result, the mass should become the consistency of soft plasticine.
Milk mastic
Ingredients:
Condensed and powdered milk in equal shares
powdered sugar
lemon juice
How to prepare milk mastic:
First, milk powder and powder are mixed, and then condensed milk is gradually added. The mass is thoroughly kneaded until it looks like soft plasticine.
After preparation, any mastic should be wrapped in cling film and placed in the refrigerator for 30-40 minutes. After that you can use it. Mastic can be stored in the freezer for up to 3 months.
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