How to make your own fondant for decorating a cake. Rules for working with homemade mastic

When you first see a mastic-decorated cake, it's hard 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 canvas to completely cover the cake.

Decorations made from mastic are not only beautiful, but also edible, because only natural products and food colorings are used to prepare this substance. There are several recipes for making mastic. The mastic prepared according to each of these recipes can be used in different ways - it is most convenient to sculpt figures from one substance, and it is easier to roll the other into a thin layer and cover the cake.

The basis of each mastic - powdered sugar or sugar and marshmallows, but the rest of the components are different. Exist honey, gelatin, milk, marzipan, flower and industrial. Of all these recipes for home cooking, only the last one is not available.

sugar mastic on prescription .Watch the video!..

As the name implies, honey mastic is prepared with the addition honey. Due to this, it is soft and plastic, it is easy to sculpt various details and figures from it. Such mastic does not crumble and does not crumble.

basis gelatinous mastic is gelatin. This mass is also called pastilage. Due to the addition of gelatin, this fondant sets quickly when exposed to air, making it ideal for making small pieces such as stamens or flower petals.

Mastic prepared with the addition condensed milk, is 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. It has a soft texture that allows you to roll it out in a thin layer. But sculpting details or making inscriptions from it will not work, since it contains crushed almonds.

Flower mastic designed for the manufacture of thin and complex parts, such as flowers and leaves. Small details cut out of it look very natural and do not lose their shape.

Marshmallow mastic

Ingredients:

Powdered sugar
chewing marshmallow (also called marshmallow)
2 tbsp. spoons of water
a few drops of lemon juice

How to make marshmallow fondant:

Place marshmallows with water and lemon juice in the microwave for 30-40 seconds. Be careful - marshmallows swell during melting, so carefully monitor the process.

Once the marshmallow has melted, remove it from the microwave and start adding the powdered sugar, mixing thoroughly.

Powder should be added in small portions so as not to pour 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 in consistency, like soft plasticine.

Milk mastic

Ingredients:

Condensed and dry milk in equal proportions
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.

Any mastic after cooking should be wrapped in cling film and put in the refrigerator for 30-40 minutes. After that, you can use it. Mastic will keep in the freezer for up to 3 months.

Not a single store cake can replace the warmth and care that is invested in homemade cakes. But for all the soulfulness of homemade sweets, they are rarely as pleasing to the eye as the products of professional confectioners. To correct this state of affairs, cooking mastic for the cake at home will help. We will tell you what it is, how to use it, and offer you some recipes and cooking hacks.

What is this?

Mastic is a sweet pliable mass, reminiscent of plasticine in consistency. It can be used to make voluminous or flat cake decorations, as well as completely cover one or more tiers of the cake, getting the effect of a smooth, satin surface. Powdered sugar is the basis of mastic, which is why great attention should be paid to its choice: the finer the grinding, the smoother and more elastic the mass will turn out.

How to prepare mastic?

First of all, you need to decide what you plan to use it for, because different compositions have different elasticity: for example, honey is great for wrapping cakes, but figures from it keep their shape worse, especially in hot rooms. And sugar is excellent for creating jewelry, but if the proportions are not observed or the layer is too thin, it can crumble and crack. Have goals been set? Then go ahead and get to work! If you want to make your mastic colored, then gel food coloring can be added at the stage of kneading the dough.

sugar mastic

You will need:

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

How to cook:

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

Marshmallow mastic

You will need:

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

How to cook:

• Melt the marshmallows with 2 teaspoons of water in a bain-marie or in the microwave, stirring every 30 seconds.
• Lubricate the bowl of the mixer and the whisk for kneading the dough with vegetable oil, transfer the melted mass there, add powdered sugar and the remaining water.
• Knead the sugar dough until a homogeneous elastic mass.
• Put the mastic on a board, greased with vegetable oil, and bring it to the ideal consistency by hand.

Honey mastic

You will need:

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

How to cook:

• Sift the powdered sugar through a sieve.
• Pour gelatin with water and leave to swell.
• Send honey to a water bath and wait for the complete dissolution of all sugar crystals.
• Mix gelatin with still hot honey and stir until completely dissolved.
• Mix the honey-gelatin mass into the powdered sugar, avoiding getting too dry a consistency.

Ways to decorate with mastic

Cake cover

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

Roll out the mastic evenly, achieving a uniform layer of 3-5 mm, then take the finished canvas and cover the cake with it. Start gently expelling air from the space between the biscuit and the mastic, if wrinkles form, it will be enough just to smooth them with a spatula or a pastry spatula. Cut off the excess fondant with a pizza cutter and smooth the mass at the base. The cake is ready!

"Lacy" decor

For this type of design, you will need an already covered cake and additional materials: for example, cutters. Cutters are molds for cutting dough or mastic, they come in different shapes: from simple, large and round, to complex and small. The mastic for lace should be a little denser and keep its shape well.

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

Roses from mastic

You will need several round cutters of different diameters from 3 to 6 cm (glasses can be used), a rolling pin, a board, cornstarch, water, a brush, toothpicks.

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

Run your fingers along the edge of each circle to make it thin and slightly wavy like a real rose petal. Leave the petals to dry for 10-15 minutes and start assembling the flower.

In the center of each flower should be a "bud" - a small cone of mastic. Now each petal needs to be slightly smeared with water at the base and gently smoothed to the cone, forming a flower from the center to the edges. Put the base of the rose on a toothpick, bend the petals a little and leave the flower to dry. After the rose can be removed from the toothpick and decorate the cake.

How to dye mastic if there is no dye?

You made a great mastic, but there are no gel dyes in the house? You can add some color using the products that you can find in your kitchen!

Red color will provide cranberry juice passed through a sieve or raspberry syrup. Pink will help to achieve beets. Yellow will come from an infusion of turmeric or saffron. Carrot juice will give the mastic an orange color. Blueberries or black currants will create a beautiful shade of purple, and brown with cocoa powder or strong coffee.

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

Cakes made at home are always filled with a special energy: the housewives make dessert with a special mood, convey their warmth. No dessert will be perfectly received by guests if there is no masterful decoration. A real hostess who likes to demonstrate her products to her family, relatives and just guests, must definitely prepare cake mastic at home, because it is she who distinguishes dessert from other dishes.

Today we will take a closer look at the main cooking methods and find out how complicated this process is.

Mastic is a substance that is used to decorate desserts, very similar to plasticine. This confectionery mass is used quite often in factories. At home, housewives use mastic less often, since it is rather difficult to prepare it, and some experience is required. To do it right, you need to be a culinary specialist of at least an average level or higher.

The main component from which mastic is made is powdered sugar. It is recommended to sift it, otherwise the grains of sugar will negatively affect the finished product - the mastic will break. As soon as you have finished cooking the mastic, wrap it in polyethylene and place it in the refrigerator for about 20 minutes, this period of time is enough for the mass to become elastic. Mastic can be stored no more than 14 days in the refrigerator, in the freezer up to 2 months.

When you knead the sugar dough, you can add dyes to it. If you need mastic of different colors, then knead the whole dough without dyes, then divide it into pieces that you will color, and wrap the rest in plastic and place in the refrigerator, otherwise the mass will become dry. Now we make a hole in each piece and fill in a couple of drops of the dye you need, knead the dough until it acquires the desired color.

To prepare mastic, you will need the most necessary kitchen utensils, which are available to every housewife. First of all, you need to roll out the mastic on the table, and cut the edges with a special knife for cutting pizza. Experienced housewives use cookie cutters, with which various figures are squeezed out.

If you are not the first time decorating cakes and now this is one of your favorite activities, then you can go to the next level, which will require additional tools. For example, for starters, you can buy a plastic rolling pin and a silicone mat with markings. They come in different sizes, you can buy 2 types at once - large and small. On the small one you will roll out the figures, on the large one - tight. Stacks will also be useful, which will help to make various similar figures: buttons, leaves, flowers and others.

The surface of the cake where the mastic will be placed must be dry. Spread the base of the cake with butter cream and place in the refrigerator until it hardens. The mastic should not come into contact with any wet cream, otherwise it will dissolve. Cake decorations are best prepared in advance so that they have time to dry. You can store them for more than a month in a sealed container.

Recipes for making your own mastic

First of all, you need to think about how exactly the cake will be decorated, choose the desired pattern or pattern, make a specific figure. Next, choose the appropriate type of mastic, which will be the most suitable for a specific purpose. Most housewives prefer to make this confectionery mass exclusively from available ingredients, which will not be difficult to find. Now let's specifically consider several ways to make mastic with your own hands.

Honey

This mass is very soft and strong, it contains less sugar than others. Great for various details.

Ingredients:

• honey 125 ml or by weight 175 g.
• powdered sugar 0.9 kg.
• water 45 ml.
• gelatin 15 g.

Cooking:

1. Soak gelatin in water for half an hour.
2. We mix it with honey and warm it with a water bath.
3. We take powdered sugar, collect one glass and set it aside, pour the rest into the sweet mixture and mix the dough. Pour powder from a glass in small portions.
4. Stir until a notch from the finger remains.

Sugar

It is convenient to make a lot of figures from it: flowers, beads and others.

Ingredients:

• gelatin 1 tsp
• powdered sugar 500 g
• water 60 ml.
• vanillin to taste.
• lemon juice 1 tsp

Cooking:

1. Soak gelatin in water for 30 minutes, heat in a water bath.
2. Add vanillin with lemon juice to the mixture, slowly pour in powdered sugar, then mix the dough until elastic.
3. Make sure that the mass does not harden, otherwise it will crumble during further actions.

Dairy

To prepare such a mass, powdered milk is required. If it is not at hand, dry infant formula will do.

Ingredients:

• condensed milk 170 g
• powdered sugar 150 g
• lemon juice 1 tsp

Cooking:

1. We combine powdered milk with powdered milk in a separate bowl.
2. Add the remaining ingredients.
3. Knead the dough.

Chocolate

Chocolate is the basis of this mastic. It can be of any type: milk, black and others. Now to the recipes:

1. Melt the chocolate bar and knead with 1 tbsp. honey.
2. To check if the mass is ready, you need to take a small piece of dough and make a ball out of it, then crush it with your finger. If the mastic is done correctly, then the edges will remain intact. Many housewives make chocolate flowers from this mixture.

For the following recipe, we will need significantly more ingredients:

• dark chocolate 1 bar.
• powdered sugar 2 tbsp
• cream 30% 45 ml.
• butter 1 tbsp.
• marshmallows 80 g
• cognac 2 tbsp

Cooking process:

1. We melt chocolate in a convenient way.
2. We combine marshmallows with it and continue to stir.
3. Wait for the marshmallows to partially dissolve, then add the rest of the ingredients, except for the powdered sugar. Stir the mass until smooth.
4. Turn off the heat and add the powdered sugar.
5. Now it remains to knead the dough until elastic.

From condensed milk

A fairly popular type of mastic, it has a soft texture, thanks to which it is convenient to wrap cakes and make various small-sized figures. The mass has an excellent taste.

Ingredients:

• dry milk 150 g.
• condensed milk 200g.
• powdered sugar 150 g
• cognac 1 tsp
• lemon juice 2 tsp

Cooking:

1. The powder is combined with dry milk, condensed milk is added.
2. It remains to add cognac with lemon juice. The resulting mass will have a pleasant yellow tint.

From marshmallow

Marshmallow is a fairly well-known product that has been more actively used in cooking recently. Since it comes in a variety of colors, it must be sorted accordingly.

Ingredients

• powdered sugar 500 g
• marshmallow marshmallow 200 g
• butter 1 tsp

Cooking:

1. We put the marshmallows and butter in one bowl, place in the microwave and heat until the marshmallows begin to melt.
2. Mix the mass until smooth and slowly pour in the powdered sugar.
3. As a result, we should get a plasticine-like mastic.

From gelatin

Mastic made from gelatin is called pastilage. In most cases, it is used to create durable parts; it is not suitable for food, as it has a too hard consistency. After preparing the pastilage, it must be allowed to dry so that it does not lose its shape.

Ingredients:

• starch 120 g.
• cold water 60 ml.
• powdered sugar 250 g.
• citric acid 1 tsp
• gelatin 1 tbsp complete.
• artificial honey 2 tsp

Cooking:

1. Gelatin is kept in cold water for about half an hour, melted with a water bath, mixed with honey and citric acid.
2. We take another dish, mix powdered sugar with starch in it, then add seven to gelatin. You should get a homogeneous mass.
3. We put cling film in a bowl, put the finished mastic on it. We put it in a cool place so that it freezes and does not blur.
4. Before applying pastillage, you need to warm it up, otherwise you will not be able to mold the desired figure.

Floral

If the hostess does an excellent job with this type of mastic, then she is definitely a professional in her field. Often, flower mastic is used to create delicate buds. Jewelry from this mass can often be found at carports, weddings, etc.

Ingredients:

• gelatin 10 g.
• fresh - squeezed lemon juice 20 ml.
• powdered sugar 0.5 kg.
• egg white 2 pcs.
• corn syrup 60 ml.
• shortening (confectionery fat) 20 g.
• carboxymethylcellulose 10 g.
• bleach - to give the mastic a delicate color.

Cooking:

1. Pour gelatin with water and wait for it to swell.
2. We fill the bowl in which we will mix the ingredients with lemon juice, cellulose and powdered sugar.
3. We heat gelatin in a water bath, add fat to it first, then corn syrup.
4. Turn off the heat and activate the medium speed on the food processor. Gradually mix the liquid with powdered sugar.
5. Set the speed to high, add lemon juice and egg white.
6. Mix until the mass turns white.
7. Mastic is fully cooked. We make an oblong shape out of it in the form of sausages, wrap each one in cling film.

It is worth noting that the mastic cannot be immediately used for culinary dishes. The mass should stand at room temperature for almost a day. The flower mass is stored for quite a long time - 3 months in the refrigerator and up to six months in the freezer. When you are going to make a decoration for the cake, be sure to take out the mass in advance and let it defrost in a natural way.

How to give the mastic shine and rich colors

Before creating a colored mass, you need to decide in advance which shades will prevail in the finished decoration, and also think about the type of dyes that will be needed for the color. You can make them yourself from fruits, or buy artificial ones in the store. If you plan to saturate the mastic with hand-made dyes, then it is recommended to do them not long before cooking the cake itself, otherwise the dyes will deteriorate. Of course, they can stand in the refrigerator for a couple of days, but no more.

To prepare the dye at home, special skills are not required. Prepared fruits and vegetables must be carefully chopped, then squeezed out the juice. Know that real homemade dye will never be as bright as store bought. Also, a large amount of homemade dye will add excess water, give the cake a special taste that not everyone will like. To thicken the mass a little, you can add powdered sugar.

What plants give the desired color:

• to achieve a bright red color, take raspberries, strawberries, any red wine will also work.
• beetroot will give a bright pink hue.
• lemon or saffron tincture will give a yellow tint.
• spinach makes green.
• you can use grape juice or blueberries to get blue.
• orange will give the dye an orange color.
• to get a brown tint, you can use strong coffee or cocoa.

What are the types of artificial dyes

• liquid - replace the water in the mastic.
• dry - sold in powder form, pre-mixed with water in a ratio of 1 tbsp. water for 1 pinch of paint.
• gel - give a more saturated color, very convenient to use.

You are probably familiar with watercolor paint since childhood. Everyone remembers the palette of mixing colors to form new ones. The situation with the color range of mastics is similar: in order to get a specific color, you must first mix the dyes. Delicate colors are most suitable for a wedding table: white, golden, beige and the like. If a children's holiday is planned, then here you can take and combine all the colors that are available.

When all the figures are connected on the cake, they need to be given a shine. Those who first made decorations from mastic know for sure that traces of starch or powdered sugar spoil the whole landscape and do not give the desired shine to the finished dessert. A special mixture will help us make it, which will require 1 tbsp. vodka and honey. It is necessary to smear the mastic with a brush, after which it will acquire the desired shine. Don't worry about the vodka, it won't taste bad, it will just evaporate.

Decorating a cake is a whole science, it is within the power of any novice housewife. We have prepared for you several videos that will introduce you to the basic intricacies of making mastic, as well as teach you how to make a variety of patterns and covers.

If you listen to everything, you will definitely make a work of art. After watching the video, you will learn how to make different types of cakes, get acquainted with new tools that will simplify your work, learn how to make beautiful inscriptions. If you have a desire to develop in this area, then you will definitely learn how to cook various mastics and other decorations for cakes.

Marshmallow mastic

Milk mastic (from powdered milk)

Making mastic and modeling figures

How to make mastic at home

After watching these video tutorials, you can easily learn how to make mastic for cakes and learn a lot of new things.

I look forward to your comments.

How to creatively decorate a cake: photo

No birthday is complete without a cake. Often it is he who is given for this wonderful holiday. If the name day is for the male, then, accordingly, the dessert is decorated with various decorations on a male theme. It can be a fishing direction, sports goods (ball, boots). If the beautiful half of society has a holiday, then they make a delicate decoration, based on a bouquet of flowers or a beautiful bow. If a round date has come, then numbers are usually written on the cake, which are painted in golden or silver colors.

When the holiday comes for our children, it becomes possible to translate many ideas into reality. Cakes for kids can be decorated with absolutely any drawings and inscriptions. Color plays a special role here - the brighter the better. Alternatively, you can make your favorite character from fairy tales. Use mastic and marshmallow to create patterns. The child will definitely like such a creative and beautiful gift.

Housewives who have a high level of skill can try to make their own wedding cake. At this time, cakes consisting of many layers are relevant. The main thing is to make the right decoration for the cake, and then it can be put on the wedding table. Floral mastic is the most popular for important holidays, because it is used to make complex shapes and various flowers that look realistic.

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figurines, compositions, inscriptions are made from it. What is mastic? If you are faced with this definition for the first time and saw it on the cake, then it is difficult 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 to make a real masterpiece out of a cake. Its preparation at home with your own hands has several secrets:

• Powdered sugar should be finely ground. If sugar crystals come across, then the mastic will tear when rolling.
• Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis, you must use dry biscuits or butter cakes. The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in sealed boxes or plastic bags.
• If the mastic has cooled down, it is difficult to roll out, then heat it up a little in the microwave to make it plastic.

To make mastic for a cake 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, glass. To heat the mass in a microwave or oven, prepare a form of porcelain or glass that is resistant to temperatures. In addition, you will need a rolling pin, a microwave oven, a mixer, 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 the same and the main component. There are many methods for preparing this do-it-yourself cake material at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. Finished figures must be allowed to dry.

Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish. Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines. Required Components:

• 350 g of infant formula;
• 1 can of condensed milk;
• 350 g of powdered sugar.

Step-by-step production of milk mastic for a cake with your own hands at home:

• Add all ingredients to the pot, mix.
• Knead until smooth and elastic.
• We form a ball, sprinkle with powder.
• Wrap the mastic with plastic wrap, leave for 30 minutes.

Marshmallow-based mastic

How to make marshmallow fondant? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the product completely and sculpt several figures. Marshmallows are better to choose plain. Required Ingredients:

A step-by-step mass master class based on marshmallows for a cake with your own hands at home:

• Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Add a piece of butter. We put on 40 seconds or more so that the volume of the base doubles.
• Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.
• When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
• When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin.
• You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead 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, you must choose milk, white, bitter, depending on the result you want to get. Required Ingredients:

• water - 3 tsp;
• powdered sugar - 200 g;
• chocolate - 100 g;
• marshmallow - 150 g;
• butter;
• potato starch.

Step-by-step recipe for chocolate mass for a cake with your own hands at home:

• We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
• Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.
• Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
• Sprinkle with starch and knead until soft elastic mass.
• We wrap the mastic with a film, let it brew for half an hour.

Powdered sugar and gelatin mastic recipe

One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe. The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering). You can store mastic at room temperature, but before using 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

A step-by-step recipe for making mastic for a cake 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, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour 4 g of citric acid, mix, cover with a lid, 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 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. After readiness, we filter so that there are no grains.
• Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.
• When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.
• Turn on the mixer, 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, lush, white, shiny and wrap around the corollas.
• After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
• When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading 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 cup;
• almonds - 1 cup;
• powdered sugar;
• cocoa powder - 1 tbsp. l.;
• almond essence - 3 drops;
• water - 0.25 cups.

A step-by-step recipe for marzipan mass for a cake with your own hands at home:

• Almonds, without peeling, dip into boiling water, boil for a couple of minutes, 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 to a puree.
• Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
• Mix syrup with almonds. Warm up for 4 minutes. Add 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 a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its feature is the addition of protein and lemon juice. Required components:

Step-by-step production of a protein drawing mass for a cake with your own hands at home:

• Transfer the protein to a container. Whisk a little with lemon juice.
• Gradually stir in the sifted powder in batches.
• The mass should drain a little from the blade, but not be liquid.

Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easily molded. Required Components:

• cold water - 30 ml;
• powdered sugar - 250 g;
• liquid glucose - 1 tsp;
• gelatin - 2 tsp

Step-by-step preparation of the flower mass with your own hands at home:

• Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath.
• Stir glucose into gelatin, mix.
• Gradually add the sifted powdered sugar.
• We spread the thick mastic on the surface, sprinkled with powder, knead until the stickiness disappears. Wrap in clingfilm and let it rest for half an hour.

Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass. In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium. Staining mastic can occur in several ways:

• Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead 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 wet toothpick in dry dye, poke a ball of plastic mass. Mix thoroughly until an even color is obtained.
• Dilute dry dye with boiled water, alcohol or vodka in the 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, knead.
• To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaked striped color.

What 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;
• mother-of-pearl - 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, choose 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 green;
• 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, it is necessary to prepare a solution of vodka and honey in a 1: 1 ratio. Cover the mastic with a vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will get 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 quickly in the open air. There are many recipes for plastic mass based on different products, which you will find in the videos below for beginners. This option for decorating a birthday cake with your own hands at home will surprise all guests. This special paste is intended for modeling confectionery products, creating various decorations, and making baked goods more aesthetically pleasing.

Homemade honey mastic

Sweet mastic from condensed milk

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How to make mastic for a cake with your own hands

Cooks use mastic to decorate holiday cakes and goodies. With its help, confectionery products are given various shapes. Consider how to make mastic for a cake with your own hands.

Decorations made of mastic will turn an ordinary cake into a work of culinary art. It is easy to mold various figures, flowers, leaves and even whole flower arrangements from the sweet mass. The most skilled chefs manage to create decorations so beautiful that people who are honored to taste a cake or a pie feel sorry for them.

At first glance, it seems that it is not difficult to prepare high-quality mastic. However, the first attempts of most beginners end in failure. To get a good result, you need to be patient and practice. At first, I recommend experimenting with a small amount of mastic. Ultimately, learn how to prepare a plastic mass that is similar in consistency to plasticine.

For the preparation of mastic, various ingredients are used - lemon juice, gelatin, powdered sugar, marshmallows, chocolate and other products. The finished mass is kneaded on a table sprinkled with powder or starch.

For tinting, dyes of a natural nature are used - the juice of beets, spinach, carrots and berries. Factory-made food coloring from the store will also work. Use mastic to decorate the cake should be after the cream has hardened. It is best to apply the mixture on a dry biscuit or on top of the marzipan mass.

Now I will present step-by-step recipes that I myself use to make mastic.

Mastic based on vegetable oil - 2 recipes

• Powdered sugar - 500 g.
• Gelatin - 1 tbsp. spoon.
• Protein - 1 pc.
• Vegetable oil - 2 tbsp. spoons.
• Water - 30 ml.
• Glucose - 1 tbsp. spoon.

1. Pour the ox into a small bowl, pour in the gelatin, stir and wait until it swells. After gelatin dissolve in a water bath and cool well.
2. Combine gelatin with glucose, vegetable oil, egg white and powdered sugar. After mixing with a culinary spatula, the resulting mass is thoroughly kneaded to become homogeneous.
3. Roll the mastic into a ball, put in a bag and leave for several hours. Then knead the mass well and you can start sculpting or rolling.

The second recipe is simpler, but the mastic prepared according to it is ideal for decorating cakes, biscuits and other baked goods.

1. Pour gelatin into a bowl, add water and stir. Then dissolve in a water bath and wait until it cools down.
2. Pour gelatin into the sifted icing sugar and mix well. The result is a homogeneous mass, which, as in the first case, roll into a ball and put in a bag.

You got the first idea of ​​how to make your own cake fondant. As you can see, there is nothing difficult in preparing the sweet mass. Excessive stickiness will help to remove the addition of powdered sugar.

The best mastic recipes at home

Culinary fondant is a wonderful decorative material used to decorate cakes, cupcakes and pies. Decorated pastries easily become a true work of art. It is not surprising that every novice decorator is interested in how to make mastic at home.

The preparation of professional mastic involves the use of special ingredients, which are not easy to acquire. But, this is not a reason for worry and frustration. You can cook from more affordable products.

Milk mastic based on condensed milk

The most versatile is milk mastic, characterized by ease of use. It is great for wrapping cakes and creating edible figures. It is not difficult to make such a milk mass at home based on condensed milk.

• Condensed milk - 100 g.
• Powdered sugar - 150 g.
• Powdered milk - 150 g.
• Lemon juice - 2 tbsp. spoons.

1. Combine condensed milk with powdered milk and powder. Sift the quick ingredients thoroughly. Knead the mastic until it is no longer sticky.
2. Pour in the lemon juice. If the result is too sticky - add a little powdered sugar, if too viscous - add a mixture of powdered milk in equal proportions.
3. It remains to wrap the mixture in a film and keep in the refrigerator for at least twelve hours. Before work, the edible material is slightly warmed up and kneaded.

Delicious chocolate mastic

Now I will teach you how to make a very tasty chocolate mastic. If you use white chocolate and dyes for cooking, you can decorate the cake with all the colors of the rainbow.

• Dark chocolate without additives - 200 g.
• Liquid honey - 4 tbsp. spoons.

1. Melt chocolate in the microwave. Add honey and mix well. After the mass has solidified, put it on a flat surface covered with a film.
2. Knead the chocolate paste thoroughly for ten minutes. Then put in a bag and leave for thirty minutes. After time, the mastic will become suitable for decorating confectionery.

Sweet mass is stored in the refrigerator for two months. If put in the freezer, the shelf life will increase to one year.

How to make marshmallow fondant

A cake skillfully decorated with mastic is considered a culinary masterpiece. No wonder, because it looks bright, original and very beautiful. Step-by-step instructions for making marshmallow mastic will dispel the myth that it is impossible to create a beautiful cake at home. All you need is a ready-made decoration and a good cake idea.

• Chewing marshmallow (marshmallow) - 200 g.
• Powdered sugar - 400 g.
• Lemon juice - 1 tbsp. spoon.
• Butter - 1 teaspoon.
• Food colorings.

1. Put marshmallows in a container for heating, add lemon juice and butter. Send the dishes with marshmallows to the microwave or oven for about one minute. This time is enough for the marshmallow to increase in volume.
2. Add dye, thanks to which the mastic will get color. You can decorate cakes and sculpt figures using white mass.
3. Start mixing. Add powdered sugar little by little and mix well. When mixing with a spoon becomes difficult, put the mass on the table, pour in the powder and knead until it loses stickiness.
4. Put the finished mastic in a plastic bag and send it to the refrigerator for several hours to rest. You can keep it in the refrigerator until needed.
5. Reheat slightly in the oven before use and knead again. Then it will become suitable for decorating New Year's cakes and sculpting sweet figurines.

I am overwhelmed with hope that after reading the instructions, you will not have difficulty decorating cakes. In addition, this little culinary guide will be an excellent base for experiments.

Many housewives use marshmallows, called marshmallows, to make mastic. It is not sold everywhere, unlike ordinary marshmallows.

Marshmallow-based mastic is great for creating original and unusual decorations that are often found on cakes. We are talking about various figurines and edible products of arbitrary shape. A cake decorated with such figures is a wonderful gift for the New Year or birthday.

1. Divide marshmallows into halves, which are heated in the microwave. Twenty seconds is enough.
2. Combine marshmallows with lemon juice, powdered sugar and mix thoroughly.
3. Wrap the sweet substance in a film and refrigerate for about forty minutes.

Agree, making marshmallow mastic at home is just quick. As a result, mold various figures, flowers and other objects from it to decorate desserts.

How to cover the cake with fondant correctly

I devote the final part of the article to creating figurines, decorating cakes and confectionery subtleties. If you want pastries and desserts to look great, be sure to listen to the recommendations.

To create clear and beautiful figures, you will need special equipment - curly knives, various cuttings and shapes. The tool helps to create jewelry of unsurpassed beauty.

According to experienced chefs, to make mastic you will need finely ground powdered sugar. As a result, the layers will not break during operation, which will reduce cooking time and simplify preparation for the New Year, birthdays and any other holiday.

Apply the mastic on a dry base to completely eliminate the possibility of melting the material, which is characterized by enviable tenderness. To connect the figures, lightly moisten the sweet mass.

To cover a delicious cake with soft mastic correctly, put the sweetness on a circle with a rotary mechanism. It is recommended to roll out the mass on a powdered surface to a thickness of five millimeters. The layer of mastic should be larger than the diameter of the cake.

You can use a rolling pin to place the mastic. Be sure to sprinkle your hands with starch. Initially, level the layer of sweet mass on the surface of the dessert, and then cover the sides. Use a knife to cut off the excess.

If after making the cake the mastic remains, put it in a bag and send it to the refrigerator, where it will lie for up to two weeks.

The story came to an end on how to make mastic for a cake with your own hands. Using recipes and adhering to generally accepted rules, create a variety of delicacies on your own, which, in addition to taste and aroma, will delight you with a beautiful appearance.

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How to make fondant for a cake at home

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

Mastic is an elastic confectionery mass, reminiscent of plasticine in its properties. The most ornate confectionery decorations are made from it, but working with this confectionery requires a certain skill and skill that will be honed with experience. From the very beginning, you need to know some culinary tricks, how to work with mastic.

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

Dyes are added in the process of kneading sugar dough. If you need mastic of different colors, first knead the uncolored dough and separate a piece of the required size, and place the rest of the mass in polyethylene to prevent drying. A piece of dough is formed by hand into a circle with a recess in the middle and, adding a few drops of dye there, knead until a uniform color is obtained.

At first, culinary utensils that are in every kitchen will come in handy to work with mastic. The mastic is rolled out with a wooden rolling pin on the table, the edges of the cake are cut with a round pizza cutter after the cake is covered, some figures are squeezed out with the help of cookie cutters. Skillful housewives use spoons of different sizes to make flower petals: they fill the recess with rolled dough, pick up the leftovers along the edges, and connect the finished petals.

When the passion for decorating cakes develops into a favorite hobby, it is worth purchasing special tools. The first purchases can be a smooth plastic rolling pin for rolling out the mastic, silicone mats with markings (larger size - to conveniently roll out the covering for the cake, smaller - for rolling out the elements of the figures). Stacks for modeling, cutting for a variety of flowers, leaves, butterflies, silicone molds will help in the work in order to form the same type of small shapes - letters, buttons, beads.

It is very important that the base of the cake, which will be covered with mastic, is not wet: first it must be covered with oil cream and put in the refrigerator until completely solidified, because the mastic will dissolve upon any contact with the wet cream. Crafts from mastic must be made in advance, preferably two weeks before the preparation of the cake, so that they have time to dry in the air. Finished jewelry is stored for several months in a tightly closed container.

Recipes for making homemade mastic for decorating cakes

First you need to figure out how to decorate the cake at home, what idea you want to realize: for example, cover the cake with a patterned bedspread, sculpt a sophisticated rose flower, or make a model of a sports car. Then you need to choose which mastic is best suited for these purposes. For many housewives, it is important that the composition of homemade mastic includes available ingredients and that it has universal use. So, answers to questions on how to make a variety of mastic for a cake at home.

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

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

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

Good for sculpting figurines, flowers. For this mastic you will need:

1. Soak gelatin for half an hour, then heat in a water bath.
2. Add lemon juice, vanillin, and, adding little by little powdered sugar, knead the mass to a state of elastic dough.
3. The mass must not be allowed to become too hard, because then it will crumble during operation.

This mastic is made with the addition of powdered milk, sometimes baby milk formulas or powdered cream are used instead. For cooking, you will need 160 g of powdered milk and other ingredients:

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

For its preparation, dark chocolate is used - milk or bitter, but mastic is also made with a bar of white chocolate. One of the recipes:

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

To prepare chocolate mass according to a different recipe, you will need:

• dark chocolate - 100 g;
• cream 30% - 40 ml;
• marshmallow sweets - 90 g;
• powdered sugar - 2 tbsp. false;
• cognac - 2 tbsp. false;
• butter - 1 tbsp. lies.

Recipe step by step:

1. Melt the chocolate completely in a water bath.
2. Without removing from heat, add marshmallows, stirring constantly.
3. When the marshmallow is half dissolved, add cream, butter, cognac and mix until the mass becomes homogeneous.
4. Remove from heat, add powdered sugar.
5. Knead until the mastic becomes like an elastic dough.

Check out recipes on how to make marshmallows at home.

A commonly used type of mastic, because due to its oily, soft structure it is convenient to use it for wrapping cakes of various shapes, sculpting medium-sized figures. The mass with condensed milk is tasty and eaten with pleasure. In addition to 200 g of condensed milk, you will need:

• powdered sugar - 160 g;
• dry milk - 160 g;
• lemon juice - 2 teaspoons;
• cognac - 1 tsp.

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

Marshmallow marshmallow mastic is very popular, for its preparation it is better to buy plain marshmallow candies or divide them by color before cooking. You will need:

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

1. Put marshmallows and butter in a container and heat in the microwave for a few seconds so that the marshmallows begin to melt.
2. Stir the mixture with a spoon until a homogeneous mass is obtained, add powdered sugar in small portions.
3. The finished dough should feel like plasticine.

This type of mastic is called pastilage: it is indispensable when you need to make strong details to decorate a cake, for example, handles for a basket, but it is practically inedible because it is very hard. Pastilage retains its shape very well after drying, which is why it is sometimes used to make patterns for sculpting figurines with fine details. Cooking Ingredients:

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

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

The ability to work with flower mastic is a testament to the skill in the confectionery business, because it is used to sculpt delicate, realistic buds. This mixture is the leader in decorating wedding cakes. Cooking Ingredients:

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

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

The mass is left to rest at room temperature for about 20 hours before starting to use it in culinary creativity. Such mastic is stored in the refrigerator for up to 3 months, in the freezer - up to 6 months. Before you make a cake from mastic, you need to defrost it without using a microwave.

How to make colored or shiny mastic

Before you make colored mastic for cakes at home, you need to determine exactly what colors of mastic will be needed and what dyes will be used: special purchased or natural dyes made from fruits and vegetables. If natural dyes are preferred, they are made a few days in advance and can be refrigerated.

To get a vegetable dye, the berries are crushed, the vegetables are rubbed on a fine grater, the resulting juice is squeezed through gauze. When adding vegetable dyes, you need to be aware that they give a less saturated color compared to store-bought food dyes. If more natural dye is added to enhance the color, the mastic may turn out with a bright aftertaste of the added juice and will be more liquid, therefore, it will be necessary to add more powdered sugar to achieve the desired consistency.

Herbal ingredients give these colors:

• shades of red - juice of cranberries, strawberries, raspberries, red currants, various red syrups or red wine;
• rich pink color - beets;
• yellow- infusion of saffron or lemon peel;
• green color - spinach;
• orange color - carrot juice or orange zest;
• blue and purple dye - juice of grapes, blueberries, red cabbage;
• brown color - cocoa powder, strong coffee or sugar burned in a pan (in proportion with water 5: 1).

Purchased food colors are divided into the following types:

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

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

After sticking figures to decorate cakes, they often leave traces of starch or powdered sugar, which were used to roll out the mass. To make the mastic shiny, you need to dissolve 1 tbsp. lies. honey in 1 tbsp. lies. vodka, apply the resulting mixture at the last stage of preparing the cake on the mastic with a soft brush. The vodka will evaporate, leaving no taste or smell, and the jewelry will have a glossy finish.

Video tutorials: how to make mastic for a cake at home

Forming a variety of decorations for cakes is a confectionery art that even a novice hostess can learn. After watching our selection of videos, you will notice for yourself all the important nuances of making different types of mastic, you will see practical techniques on how to cover a cake, patterns on mastic, glue pieces of mastic and beautifully process seams.

Following these tips, beginner confectioners will learn step by step how to make a mastic cake, what tools are convenient to use, how to write inscriptions, what technique for forming figures, how to use pastilage to accurately display all the small details on a complex cake figure. You will get inspired and can easily practice the knowledge presented in the video about making mastic.

How to make mastic and make figurines out of it

Master class on decorating a cake with homemade fondant

Photo of a beautiful decoration of cakes with mastic at home

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

There is where fantasy can roam when decorating a cake with mastic for a children's birthday. Desserts for the little ones are decorated with figures of angels, they make inscriptions, how old the baby is. Older children will be surprised by the figures of their favorite cartoon characters, cakes in the form of toys or cars, covered with multi-colored mastic. Such decorations are sometimes combined with marshmallow cake decoration. Pastila can be bought or also cooked at home. Cakes with themed decorations are appropriate on the occasion of significant events, for example, when a child goes to school.

Those housewives who have good practice in working with mastic can even bake a wedding cake at home. Tiered wedding cakes are popular right now. To blend in with the theme of the wedding, they can be upholstered in colored mastic in a specific color and include matching decor. The primacy in decorating these cakes is occupied by flower mastic, which is used to sculpt graceful figurines of doves or many flowers that cannot be distinguished from real ones.

Today you can order a cake decorated with mastic in many pastry shops, but such a cake will cost an order of magnitude more expensive than a traditional one. In addition, many of us prefer baking. And here many housewives ask themselves: “ “I will try to answer this question today.

First you need to know that there are several types of mastic for homemade cakes. I will talk about the most common and affordable. Knowing the features and uses of each of them, you can easily make mastic to decorate your own at home.

Milk mastic prepared on the basis of condensed milk, powdered sugar and milk powder. Mastic allows you to create complex decorative compositions. The main thing is a little practice

Milk mastic

Required:

• 1 glass of powdered milk
• 1 cup powdered sugar (keep 1 cup of powdered sugar in reserve)
• 150 g condensed milk
• 1 tsp lemon juice

1. Sift the powder, discarding all unsifted lumps (when kneading the mastic, they will not dissolve, and the mastic will turn out with grains).

2. Mix a glass of powder with a glass of powdered milk, pour condensed milk and lemon juice into the mixture and knead the mastic dough.

Sprinkle with powdered sugar if necessary. The mastic for covering the cake should be homogeneous and elastic, should not stick to your hands.

3. Give the finished mastic a little “rest” 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 the mastic will never turn out snow-white, but will have a creamy tint. If you want to make fondant for the cake in rich bright colors, then use food coloring. Coloring mastic with natural juices (beets or spinach) will be problematic, because. they will greatly "thinn" it.

Photo: A. Sukhoveeva, personal archive

Mastic for cake based on marshmallows (marmyshkovy)

Required:

• 100 g marshmallows (Bon Pari, Tuchki-Tyanuchki, etc.)
• 2 tbsp lemon juice
• 100 g sifted powdered sugar

1. Put marshmallows in a large container, sprinkle with lemon juice and heat in the microwave until doubled in volume. It takes me less than one minute. During the heating process, you can mix the marshmallows once or twice.

2. When the marshmallow is warmed up, it must be thoroughly kneaded and kneaded with a spatula (the mass will look like chewing gum).

3. Gradually add powdered sugar and knead the mass like dough. Keep in mind that while the mass is hot, it is able to take in more powdered sugar than necessary.

Do not rush to add powder more than the specified weight, let the mastic “rest” a little and cool down (ideally, an hour or two). You can add powder, if necessary, to the already prepared cold mass, but remove it if you knead too much - no longer.
Photo: A. Sukhoveeva, personal archive

The indisputable advantages of this type of mastic include the fact that this mastic is suitable for covering cakes, and for sculpting figures: added a little butter (1 tbsp) and a little less powdered sugar during the kneading process - you get a soft and pliable mass for coating. 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. A great option for those who do not have a set of food coloring in their kitchen arsenal. Mastic has a pleasant sweet taste and aroma of airy marshmallows (vanilla, strawberry, lemon - depending on which flavor was added to the "marshmallows").
Chocolate mastic - who doesn't love chocolate!
Photo: A. Sukhoveeva, personal archive

Chocolate mastic for cake (shokomastic)

Required:

• 100 g marshmallow
• 100 g chocolate
• 1 tbsp butter
• 2 tbsp heavy cream
• 200 g powdered sugar

1. First, melt the chocolate (in a water bath or in the microwave), add marshmallows and mix.

2. Heat until marshmallows increase in volume and stir well. You should get a homogeneous viscous mass.

3. Pour warm cream into this mass and add butter. Mix well, until completely homogeneous.

4. Now gradually add the sifted powder and knead like a dough. The finished mastic is soft and pliable, but no longer sticky to the hands. Wrap it in cling film and let it rest.

Such mastic can be covered and sculpted from it figures. Remember that for sculpting 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 pronounced taste and aroma of chocolate and can be brown or creamy in color, depending on which chocolate you used. If desired, this mastic can also be tinted with food coloring, but only if you decide to make a mastic based on white chocolate. It is best to add dye at the stage of kneading the "dough".
Photo: A. Sukhoveeva, personal archive

Mastic on gelatin

Required:

• 1 tsp gelatin
• 40-50 g cold water
• 0.5 tsp lemon juice
• powdered sugar
• dye - optional.

1. Soak gelatin in water until plump (according to package instructions, this may take 10 minutes to 1 hour).

2. When the gelatin swells, heat it until it dissolves, but in no case boil it - this will cause the gelatin to lose its properties!

3. Add lemon juice and, if desired, coloring to the warm gelatin solution.

4. 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 sticky to your hands. Try to stretch the mastic - it should stretch well. At this stage, it is no longer necessary to add powder (if you overdo it, the mastic will quickly become “oak”).

5. Wrap the mastic in a film and, according to tradition, remove the “rest” for a couple of hours.
Photo: A. Sukhoveeva, personal archive

From gelatin paste makes great figurines., because it dries fairly quickly. But for the same reason, it will not succeed in wrapping the cake.

The taste of gelatin mastic is neutral (just sweet), because, in fact, it contains nothing but sugar.

I tried to talk about the most common types of mastic, which can be easily made at home from the available ingredients. Of course, in order to make high-quality mastic at home, some experience and skill are required. But believe me, it’s enough to try each type of mastic once or twice, and you will certainly find your own, which will get better and better every time!