How to make confectionery mastic at home. Mastic for a cake at home - a step by step recipe with a photo

Home-made cake is a good reason to please your loved ones and guests. Such a gift can be suitable for any celebration and holiday. Cake home cooking- This culinary product, in which we put a part of our soul and mood, so it is more palatable and fresher. At home, you can cook any cakes, for example, chocolate, biscuit, honey, low-calorie, yogurt, fruit. You don't have to be a true chef to do this. Any hostess will cope with this. But no less important final link is the decoration of the cake. The recipe for mastic for a cake at home (recipe with photo) is very simple. If you are not afraid to experiment and want to surprise your household and guests with modern ideas, then mastic is just what you need. Confectionery decorated with mastic will surely delight your loved ones.

Mastic is a unique find in the culinary industry, recipes from which are quite popular among chefs and novice housewives. With its help, you can mold anything, without being limited in your fantasies.

From this section you will learn what mastic is and what it happens to, as well as methods for preparing it at home, how to properly store it, and a lot of other interesting information.

It is not at all difficult to prepare mastic according to the recipe. This will require the most common and affordable products.

What is mastic

Mastic is a sweet, thick, viscous paste used as a decoration for confectionery, this paste is similar to plasticine. It is used to decorate pastries, create patterns, various figures, inscriptions, it is also often used for wrapping cakes. The uniqueness of this mass is that it can be eaten because it is used natural dyes and food. No special skill is required to work with this product. You just need to master the skill of working with it and have a great desire to cook something beautiful and tasty.

The main ingredient of the mastic is granulated sugar or powder. It is advisable to sift the powder through a strainer. If using sugar, then grind it in a coffee grinder. Otherwise, if large particles of sugar get in, the mastic will tear when rolling. Then finished product need to be packed in cling film and refrigerate for 20 minutes. In the cold it will become more elastic. This mass can be kept in the refrigerator for about two weeks. freezer- up to several months.

For the first preparation of the recipe, prepare the following items in advance: cling film, rolling pin, round knife, wooden board, molds for sculpting figures, multi-colored ribbon. Confectioners or experienced cooks use special tools. For example, a simple wooden rolling pin is changed to a plastic one. A silicone mat is an important and necessary item in the manufacture of mastic. It is better to buy silicone mats different sizes. For rolling out the covering of the carpet, a rug with large markings is used, and for rolling out the figures, a rug with small markings is used.

Jewelry should be prepared in advance so that they have time to dry and not be wet. Ready-made crafts are stored in a sealed container for three months. You need to apply mastic on the cake after you thoroughly grease its base with oil cream and cool. Then it will not dissolve and evenly cover the surface of the cake.

Homemade mastic recipes

Did you know that a cake prepared according to one recipe can be decorated with different mastic? It all depends on what kind of cake you want to make. Maybe it will be prepared in honor of the birthday of a small child and then you will need to fashion a beautiful doll or it will be a cake intended for a woman and strewn with exquisite roses and rose petals. Or maybe you make a cake and fill it with small multi-colored beads with a border around the edges in the form of a decoration. Therefore, it is necessary to decide on the choice of mastic. Some of the easiest and most popular cooking methods are described below.

Milk mastic

In order to prepare this type of mastic, you need to prepare the following products:

• powdered milk- 160 g.
• condensed milk - 160 g.
• lemon juice- 1 tsp.
• powdered sugar - 150 g.

1. Mix all the ingredients in a bowl and mix thoroughly until the consistency of plasticine. The mastic will take on a beige color.
2. You can easily color it by adding a few drops of dye. This mass is mainly covered with a cake and small figures are molded.

Gelatin mastic

This type is used when the cake needs decorations with strong details. Due to the fact that the parts are very durable, this mastic cannot be eaten. It is more difficult to work with it, but the figures are beautiful and accurate. It is very convenient in the application of small details, for example, sculpting flower leaves.

Required products:

• starch - 130 g.
• powdered sugar - 205 g.
• gelatin - 1 tbsp. lies.
• citric acid - 1 tsp.
• water - 60 ml.
• honey - 2 tsp.

The recipe is the following:

1. Gelatin should be dipped in cool water for half an hour. Put dishes on medium fire until all lumps are dissolved. Do not let it boil, otherwise the gelatin will lose its properties. You can cook it with a water bath.
2. Next, you need to add honey and citric acid.
3. Now we introduce pre-mixed starch into gelatin with powdered sugar and mix everything.
4. Take a shallow bowl with rims
5. Pour the finished mass there and cover it tightly with cling film so that air does not get in. At the same time, the edges of the film should peek out 5-10 cm from under the rim of the dishes.
6. Place the mass in the refrigerator for a while until it becomes elastic. If necessary, the mastic can be heated for a few seconds.

List of required products:

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

1. Prepare a mixture of powdered sugar and milk powder.
2. Pour in the condensed milk.
3. Then pour in brandy and lemon juice. If there is no cognac, then you can cook without it.
4. When the mass becomes plastic, transfer it to cling film and place in the freezer.

Due to its light structure, condensed milk mastic is used for wrapping cakes. It is very convenient when forming ornaments of small sizes.

Honey mastic

The name suggests that this species is prepared from honey. The structure of honey mastic is soft, so it is quite comfortable to create various figurines and decorations. honey mastic also used for wrapping cakes. This mastic has the advantage that it does not crumble when tightened and does not crumble.

Products for honey mastic:

• honey - 170 g.
• gelatin - 15.
• water - 50 ml.
• powdered sugar - 900 g.

Recipe:

1. Soak gelatin in water for 30 minutes.
2. Melt it with a water bath, then pour in the honey.
3. Powdered sugar must be divided into two disproportionate parts. Put one part of the powder aside, and pour the other part into the gelatin mixed with honey.
4. Mix all the ingredients and knead the dough, gradually adding another part of the powder.
5. Honey mastic is ready when there are traces and depressions on it when pressed.

Chocolate mastic

To prepare this recipe, you need to take 200 g of any chocolate (white, dark, bitter) and 1 tbsp. l honey.

Cooking process:

1. Melt the chocolate in a water bath or microwave oven.
2. Connect chocolate mass with honey and mix.
3. Take a piece of dough and form a circle out of it. If the edges do not tear when rolling the mug, then the mastic is ready. This mastic is used when covering the surface of the cake and sculpting figures.

Chocolate mastic with marshmallows

• dark chocolate - 100 g.
• marshmallow packaging - 100 g.
• cream 30% fat - 40 ml.
• cognac - 1-2 tbsp. lies.
• powdered sugar - 2 tbsp. lies.
• butter-1 tbsp. lies.

1. Break the dark chocolate into small pieces and melt as described above.
2. Add a little marshmallow (marshmallows) there, do not forget to stir.
3. When the sweets are half melted, pour in the cream, cognac, butter and mix it all until the mass becomes homogeneous. The mass should be viscous.
4. Remove the cooked mass from the heat and add the powder.
5. Knead the dough well until it is elastic.

Marshmallow mastics

Prepare the following ingredients:

• powdered sugar - 500 g.
• marshmallows - 200 g.
• butter - 1 tsp

1. We spread the marshmallows in a deep plate and put in the microwave for half a minute until they begin to melt.
2. Gradually add powdered sugar to them. The powder must first be sifted through a strainer.
3. Knead the dough to a plastic consistency.
4. We remove the prepared mastic in cling film and place it in the freezer for half an hour.
5. Now get to work.

Marshmallow mastic

Marshmallow mastic is the most popular recipe among confectioners, since anything can be molded from this species.

Use the following products:

• powdered sugar - 1.5 cups.
• marshmallows - 100 g.
• lemon juice - 1 tbsp. l.
• dye

1. Put the marshmallows in a deep bowl and pour in the lemon juice.
2. Reheat in the microwave. You can use the old method and heat these ingredients in a water bath.
3. When the soufflé swells and expands, it's time to take it off the heat.
4. marshmallow white color Can be dyed any color with food coloring. You need to add the dye to the swollen soufflé and mix the mass with a spoon.
5. Slowly pour the powdered sugar into the mastic and mix thoroughly. As the dough kneads, it will begin to thicken. When the mastic stops sticking to your hands, it means that it is ready.
6. Put the finished mastic in a film or plastic bag and close tightly to prevent air from entering. Place in the refrigerator for half an hour.

When working with this type of mastic, sprinkle the surface of the table with starch.

Flower mastic

Preparing and applying flower mastic is a delicate and skillful business and requires special care. Only a very experienced culinary specialist can work with this type of mastic, since making elegant roses and natural buds is the work of a professional. This mixture is used for decorating wedding cakes, cutting petals.

You'll need:

• gelatin - 10 g.
• powdered sugar - 500 g.
• water - 50 ml.
• corn syrup- 50 ml.
• cooking oil - 1 tsp
• cellulose - 10 g.
• egg - 2 pcs.

Preparation of flower mastic:

1. Soften gelatin in water and leave for half an hour.
2. In a separate bowl, mix powder, cellulose and lemon juice.
3. Heat softened gelatin in a water bath, do not forget to stir constantly.
4. Then pour in confectionery fat and corn syrup, without bringing to a boil.
5. Remove the dishes from the heat and carefully pour this mass into a bowl with powdered sugar, while whisking with a mixer or blender.
6. Then increase the speed of beating and pour in the lemon juice and egg whites. Blend until the mixture is white and airy.
7. Oil the table and lay out the mastic.
8. Give it an elongated shape and place in cling film.

There are some other types of mastic, but they are not so common among housewives. For example, marzipan has a very soft structure, so it is difficult to sculpt anything from it. This type is mainly used to cover pies and cakes.

How to make colored mastic

To give the cake a beautiful and finished look, you need to color the mastic. It is worth thinking about color in advance. You can purchase dyes at the store or make your own by mixing fruits and vegetables.

Ready-made food colors are divided into three types: gel, liquid and dry. You can make your own dye. To do this, grate the vegetables and squeeze the juice. More modern way juicing - using a juicer. Compared to store-bought, vegetable dyes give a less desirable color. You can add more dye. But this is not entirely good, as the mastic will become liquid.

What vegetables and berries can give color and make colored mastic? For example, adding carrot juice will give Orange color, grape or blueberry juice – Blue colour, and coffee or cocoa is brown. From beetroot juice you can get a pink palette, and strawberry or raspberry juice will give a shade of red.

When mixing several dyes, you can get additional color scheme. How to decorate a cake directly depends on the occasion: children's cakes can combine the brightest and richest colors. Wedding cakes calmer: pink, blue, sky blue, white, beige shades.

1. Try to use only sifted icing sugar so that the mastic does not tear.
2. Mastic can only be used on a cake previously lubricated with butter cream.
3. Prepare the details for decorating the cake in advance.

Culinary mastic- an excellent decorative and edible material for a variety of pastries: pies, muffins, cakes and cakes. Decorating fancy products mastic, you can turn them into real works of art.

Sugar mastic for cake

Exist various options making sugar paste at home. Most often it is made from gelatin or soft marshmallows - marshmallows. Cake fondant is very sensitive to moisture, so cakes coated with fondant must be handled with extreme care.

Keep sugar mastic homemade can be made within one week in plastic containers or tightly sealed plastic bags

As a rule, sugar mastic is used to cover dry biscuit cakes, as well as for butter cakes. The cake should not be too dry or too wet. Sugar mastic should be applied with a thickness of about 2-3 mm to cover with it all the irregularities that are on the surface of the cake. For coloring culinary mastic, ordinary food dyes are used.

Sugar mastic for cake: recipe with gelatin

To prepare sugar mastic with gelatin, you will need the following ingredients: - 500 grams of powdered sugar; - 10 grams of gelatin; - 1/3 cup of water; - citric acid - at the tip of a knife; - food coloring.

Soak gelatin in boiled cold water and leave to swell for 1-1.5 hours. Melt the swollen gelatin until completely dissolved in a water bath, add citric acid and refrigerate. After that, sift the powdered sugar and pour it into a slide. Make a well in the middle and pour the gelatin mixture into it. citric acid, and then quickly mix until a homogeneous white mass.

Cover the mastic plastic bag and roll it into a thin layer. Cut out from the resulting layer various decorations for a cake in the form of balls, flowers, petals, twigs. To connect the parts together, moisten the places where they are fastened with a drop of water.

Sugar paste can be dyed different colors. To make it brown, add cocoa powder to it; red color will turn out when adding beetroot juice; you can also tint the mastic with food coloring of the desired color. To do this, add to it a small amount of dye. Then knead the mastic dough until it acquires a uniform color.

To prepare roses, take pink or red mastic, roll it into a layer and cut out circles. Lay out the received parts in a row so that each of them falls on the edge of the other. After that, carefully roll a row of circles into a tube. As a result, you will get a rosebud. Spread its petals and leave to dry.

To make a leaf, take green mastic, cut an oval out of it and use a knife to make veins. After that, give the leaf a shape. When the mastic products dry, they can decorate a cake or other sweet pastries.

How to make sugar paste for marshmallow cake

To prepare sugar mastic with marshmallows, you will need the following ingredients: - 150-200 grams of marshmallows; - 2 tbsp. water; - 300-350 grams of granulated sugar.

Marshmallows are marshmallow-like sweets (soufflé). With sugar paste adding marshmallows very convenient to work. It takes the necessary shape quite easily and does not stick to the hands, it is evenly stained and rolls well.

When buying such sweets, their name does not have to be "Marshmallows" at all. It is necessary that the word "mallows" be present in their name. For example, "Banana Mallows", "Frutmallows", "Chamallows", "Mini Mallows", "Mallow-Mix", etc. In Russia, marshmallows are produced by the Nestlé production company (for example, Bon Pari soufflé sweets).

How to make sugar mastic for a cake: video

The mastic should not be too tight. At first, the mass will begin to stick to the hands. To avoid this, shape the dough into a ball and then roll it in powdered sugar. Then wrap the dough in polyethylene or cling film and leave for half an hour. During this time, the mastic will become less sticky and more dense.

Powdered sugar should not be abused. Better put it down right amount can be added later. For greater elasticity, you can add to the mastic dough small piece butter. Instead of water, you can use lemon juice, which will give the mastic a sour taste.

General rules for the preparation and use of mastic cake decorations

1. Powdered sugar for mastic should be very finely ground. If sugar crystals are caught in it, then when rolling, the layer will tear. Depending on the type of candy, powdered sugar may be required much more than indicated in the recipe, so she needs to stock up in advance in large quantities. If during kneading the mastic remains sticky for a long time, then you need to stir in and mix in the powder until the desired consistency is obtained.

2. Mastic coating should NEVER be applied on a wet base - on impregnated cakes, on sour cream and so on. Mastic dissolves quickly from moisture. Therefore, there must be a "buffer layer" between the mastic and the cake. It can be marzipan or a thin layer of buttercream. If used oil cream, then before applying the mastic, it is necessary that the cake stand in the refrigerator until the cream hardens.

3. For bonding different parts figures from mastic or for gluing decorations on a coating of mastic, the place of gluing should be slightly moistened with water.

4. When exposed to air for a long time, the mastic dries out. Some figurines, such as flowers, cups, spoons, plates, tables and chairs, are best made in advance and let them dry well.

5. Volumetric figures flowers, for example, should be attached to the cake shortly before serving, otherwise, if they are attached and the cake is put in the refrigerator, they begin to absorb moisture from the environment and fall off.

6. Attention! If there is a lot of humidity in the room, then the cake covered with mastic, after being removed from the refrigerator, may become covered with condensed moisture. In this case, it is desirable to serve immediately from the refrigerator to the table. If you still need time before serving, then the moisture from the mastic can be gently blotted with a napkin. Or put the cake under a fan.

7. Marshmallow figurines can be decorated on top with food coloring.

8. If the mastic has cooled down and began to roll out poorly, then it can be slightly warmed up in a microwave oven or in hot oven. It 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. Ready dried mastic figures should be stored in a tightly closed box in a dry place. Such figures are stored for several months.

Marshmallows are Anglo-American sweets. They have nothing to do with our marshmallow, although the name "marshmallow" is often translated into Russian as "marshmallow".

Marshmallow - marshmallow sweets (soufflé).

Marshmallow paste is a pleasure to work with.

It easily takes the desired shape and does not stick to the hands, rolls well and evenly stained.

As marshmallows- perfect!

When buying sweets, their name does not have to be "Marshmallows". It is enough that the name contains a combination of "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestle company - "Bon Pari, Tutti-frutti soufflé" and "Bon Pari soufflé".

Two ways to make marshmallow mastic

Method 1

• marshmallows - 90-100g (one pack of marshmallows)
• lemon juice or water - ~1 tbsp. spoon
• powdered sugar - ~ 1-1.5 cups

Cooking:

Marshmallows are most often not sold in one color.

It is best to buy white marshmallows. Divide the marshmallows by color - put the white halves in one bowl, and the pink halves in another. In marshmallows of the same color, add a tablespoon of lemon juice or water and heat in the microwave (10-20 seconds) or in a water bath until double in volume.

If you want to tint the mastic with food coloring, then it is better to add it after you have taken out the swollen and melted marshmallows from the microwave. At this point, you need to add the dye and mix well with a spoon.

Then, in portions, introduce the sifted icing sugar and stir the mass with a spoon or spatula. When it becomes difficult to stir with a spoon, put the mass on a table sprinkled with powdered sugar and continue to knead 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.

Ready mastic Take out of the refrigerator, put on a table sprinkled with starch and roll out thinly.

From the finished mastic, you can prepare 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

Cooking:

Put the marshmallows in a mold, add oil, put in the microwave for 15-20 seconds.

The marshmallow should increase in volume.

Add 50-100 g of powdered sugar, mix.

If you will 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 mask is ready. It can be rolled out, cut out various figures.

Finished goods dry during the day.

Finished products should not be stored in the refrigerator.

If you still have unused mastic, wrap it in cling film and put it in the refrigerator.

If the cake is covered with cream, then decorate it with mastic products before serving.

Chocolate mastic recipe that always turns out!

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 aren’t from there ... but I really didn’t like the process itself, because everything around is in powdered sugar, for the time being it sticks to my hands, and the finished mastic and all kinds of roses harden like a stone, and no taste.

But after all, I want to create all kinds of beauty, so that it’s simple and tasty and beautiful !!

And I found what I was looking for! Now I advise you!

Doing it is a pleasure. No dirt.
It is perfectly sculpted and takes the desired shape, and at the same time it is also very tasty (I ate a little myself while doing 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 hard stone, and if they are adapted for a cake, they will be eaten in the best possible way.

Try it too!!! You will not regret!!!

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

Recipe "Chocolate mastic and roses from it (it always turns out)"

Remove from fire. While constantly stirring with a spoon, gradually add the sifted powdered sugar. When the mass turns out to be too thick and elastic and it will no longer be convenient to interfere with a spoon, do it with your hands. Pour powdered sugar until the mass feels like a warm, tight, elastic dough. It does not stick to hands at all - on the contrary, hands remain clean, but greasy. Roll the dough into a ball and line with parchment paper. The mask is ready. It turns out barely warm, very soft and tender. You can store it tightly closed in the refrigerator, and before following usage warm up slightly in the micro. That's all!!! Roses are ready!

For those who do not like the recipe for marshmallow mastic, I can advise a very simple recipe for milk mastic

We take a glass of powdered sugar, a glass of powdered milk and a can of condensed milk. All ingredients are mixed to a state close to soft plasticine. As the simplest dye, you can use cocoa powder, depending on its amount, you can get a more or less rich chocolate shade.

See the production of a trial rose from milk mastic from Vivien

I decided to try the mastic recipe from the magazine, I liked it, so to speak, by the "usefulness" or safety of the components for children -) Soon my son has a birthday, I would like something beautiful, and for some reason I thought about mastic, but didn't know how to cook it. The Internet is full of marshmallow recipes, but somehow I don’t appetize looking at it ...
The middle is thick, and the edges are ragged, it could be corrected. But, I was in a hurry, I wanted to see what it is like in practice -)))

And finally, take a look...

Cooks use mastic to decorate holiday cakes and goodies. With its help, they give confectionery various forms. Consider how to make mastic for a cake with your own hands.

Jewelry made from mastic will be made from ordinary cake work culinary arts. 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 so beautiful jewelry 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 obtain good result You need to be patient and practice. At first, I recommend experimenting with a small amount of mastic. Ultimately, learn to cook plastic mass, which 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 marzipan mass.

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

Mastic based on vegetable oil - 2 recipes

Recipe #1

Ingredients:

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

Cooking:

1. IN small dishes pour the ox, 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.

Recipe number 2

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

Ingredients:

• Water - 50 ml.
• Gelatin - 2 teaspoons.
• Powdered sugar - 0.5 kg.

Cooking:

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.

Video recipe

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 available 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.

Ingredients:

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

Cooking:

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 some powdered sugar, if it is too viscous, add the mixture of powdered milk to 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 very tasty chocolate mastic. If you use for cooking White chocolate and dyes, it will turn out to decorate the cake with all the colors of the rainbow.

Ingredients:

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

Cooking:

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

Video recipe

Sweet Mass 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 culinary masterpiece. No wonder, because it looks bright, original and very beautiful. Step-by-step instruction making mastic from marshmallows, dispel the myth of what to create beautiful cake impossible at home. It only takes finished decoration And good idea cake.

Ingredients:

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

Cooking:

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.

Videos cooking

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.

Marshmallow mastic

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

Marshmallow-based mastic is perfect for creating original and unusual jewelry, which are often found on cakes. It's about 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.

Ingredients:

• Zephyr - 200 g.
• Powdered sugar - 300 g.
• Lemon juice - 1 tbsp. spoon.

STEP-BY-STEP COOKING:

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 figurines you will need special equipment - figured knives, various cuttings and shapes. The tool helps to create jewelry of unsurpassed beauty.

According to experienced chefs, for the preparation of 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

Before you figure out how to make mastic for a cake, you need to remember what it is all about. Mastic is used to decorate cakes, different figures are made from it. The composition of the mastic for the cake necessarily includes powdered sugar, and depending on the recipe, other ingredients are added. So there is a recipe for making mastic for a cake with gelatin, with milk, and even with marshmallows. Interested in how to make cake fondant with these ingredients? Now we'll tell you.

How to make milk mastic for a cake?

We make milk mastic for the cake from condensed milk, add cognac if desired. Figures molded from milk mastic will be soft and edible.

Ingredients:

• dry milk - 160 g;
• condensed milk - 200 g;
• powdered sugar - 160 g;
• lemon juice - 2 teaspoons;
• cognac - 1 teaspoon;
• food colorings.

Cooking

Sift the powdered sugar and milk powder and pour it on the table. Slowly pour the condensed milk into the middle, kneading the mastic. Knead it until the mastic becomes homogeneous and elastic. If the mastic sticks to your hands, add a little more powdered sugar. If the mastic began to crumble, then add a little lemon juice to the mass. If desired, the mastic can be tinted with food coloring. To do this, add a few drops to the desired volume of mastic. food coloring. It is better to use the finished mastic immediately, but if there is a need to use it the next day, then wrap it in polyethylene and put it in the refrigerator.

How to make gelatin cake mastic?

Gelatin mastic turns out to be hard, it will be problematic to eat it, but the figures will turn out to be very clear.

Ingredients:

• water - 55 ml;
• gelatin - 10 g;
• powdered sugar - 600 g;
• lemon juice - 2 teaspoons;
• food colorings.

Cooking

Soak gelatin in cold water to swell. After we put it on the stove so that the gelatin dissolves. We do not allow boiling, otherwise the mastic will not work - gelatin will lose its properties, burn and acquire bad smell. Sift the powdered sugar and pour it on the table in a slide, if the portion of the mastic is large, then it is better to knead in a bowl. We make a recess in the middle of the slide and pour the gelatin into it. Knead the mastic and add lemon juice if it crumbles or powdered sugar if the mastic is sticky. Having painted in different colors with the help of food coloring, we cover the cake with mastic or wrap it in polyethylene and put it in the refrigerator.

How to prepare mastic for marshmallow cake?

Ingredients:

• powdered sugar - 350 g;
• marshmallow - 170 g;
• dry cream - 80 g;
• lemon juice - 1 tbsp. spoon;
• vanillin - on the tip of a knife.

Cooking

If you want to get colored mastic, then you can take a multi-colored marshmallow and make mastic alternately with a marshmallow of each color. Although you can tint the finished mastic with food coloring.

We chop the marshmallow and heat it in the microwave for 30 seconds (you can do it in a water bath, but it will take longer). Warmed marshmallows knead with a spoon. Mix dry cream, powdered sugar and vanilla. Pour this mixture in small parts to the mashed marshmallows and knead the mastic. Pour the mixture until the mastic becomes elastic and stops sticking to your hands.

How to prepare mastic for a cake is now clear, it remains to figure out how to cover this same cake with mastic.

1. First you need to roll out the mastic. To do this, sprinkle the table cornmeal or powdered sugar. We roll out the mastic with a rolling pin, sprinkling powder on the table so that the mastic does not stick.
2. How much fondant is needed for a cake? We take into account that the mastic will cover not only the top of the cake, but also its sides. Make a circle of mastic a little more than necessary - then you can cut off too much. For example, for a cake 6 cm high and 25 cm in diameter, you need a mastic cake with a diameter of about 40 cm.
3. Gently press the mastic to the surface of the cake with your palms, trying not to touch it with your fingers - prints will remain. Mastic cannot be applied to freshly impregnated cakes - it will melt. There should be some layer between water and mastic, dry cake or butter cream.
4. Cut off the excess mastic with a knife.