Do-it-yourself culinary mastic at home. How to make fondant for a cake at home

- an ideal material for covering the entire surface of the cake, including the sides, in one layer. Beautiful figures, leaves, flowers, inscriptions are also obtained from it. The material requires a special approach. It dries quickly, for work you will need some devices - “irons”, a flat rolling pin.

Ingredients:

1. Gelatin - 5 teaspoons;
2. 3 tablespoons of water;
3. Powdered sugar fine grinding - 600-700 grams;
4. Honey (corn syrup,) - 125 milliliters.

Cooking process:

1. Soak gelatin in water, let it brew for at least half an hour.
2. When it swells, fill it with liquid honey, mix well and put in a water bath.
3. Heat for about 5-10 minutes, stirring regularly, until all the gelatin has dissolved.
4. Pour the warm mixture into the powdered sugar in a deep bowl. It is advisable to make a small depression in the powder and pour the honey mixture in a thin stream.
5. Knead the mass first in a bowl, and then on a board sprinkled with powder.
6. You should get a soft, plastic, slightly sticky mass.
7. Place a ball of sugar mass in a plastic bag and let it rest for about 30 minutes. This time is enough to cover the cake with material. For figures, flowers, the paste should harden slightly during the day.
8. From the finished mastic, you need to make a thin uniform layer if you want to cover the cake completely, or sculpt figures.

Sugar-milk mastic

Housewives will really like this version of the mass for covering the cake - the mass is very pliable, a little softer than ordinary mastic, it is better cut with a knife. The use of milk powder allows you to give the finished mastic a white color without dyes.

Ingredients:

1. Powdered sugar - 160 grams;
2. Powdered milk (or cream) - 160 grams;
3. Condensed milk - 200 grams;
4. Lemon juice - 3 tablespoons;
5. Flavoring - vanilla, cognac or rum essence - 5 milliliters.

Cooking process:

1. Sift the powdered sugar twice through the finest sieve.
2. Mix it with powdered milk directly on the work surface.
3. Make a well in the mixture and pour in the condensed milk.
4. Knead the dough, add lemon juice and flavoring at the end.
5. If the mass is not elastic enough, add a little dry milk. If liquid - a little boiled water.
6. Knead the mass for at least 15 minutes by hand so that there are no lumps. Roll into a ball and wrap in cling film for half an hour. Roll out the fondant on powdered sugar or milk powder into a thin layer, then wrap your delicious homemade cake.

Mastic on infant formula

If you still have unused dry infant formula, you can also make delicious mastic from it at home. To taste, such a coating for baking resembles milk toffee, it is very convenient to work: it rolls out perfectly, practically does not tear and does not dry out for a long time. The color of the finished mastic is soft cream.

Ingredients:

1. Infant formula - 150 grams;
2. Lemon juice - 60 milliliters;
3. Condensed milk - 100 grams;
4. Powdered sugar - 150 grams.

Cooking process:

1. Sift the mixture and powdered sugar through a fine sieve, combine together and mix.
2. Pour the mixture onto a large board in a slide and make a recess at the top.
3. Pour the lemon juice and condensed milk in a stream. Lemon juice can be taken in smaller quantities.
4. Knead the mass with your hands for 10 minutes, trying to knead it in all directions so that there are no bumps and lumps.
5. We form a ball from the mastic, wrap it in polyethylene and put it in the refrigerator overnight.

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Edible decorations made from creams and whipped cream have recently been significantly inferior in popularity to confectionery mastic. And this is not surprising: even a novice hostess can create her own unique masterpiece from it. And despite the apparent complexity, mastic at home is prepared quite easily. To do this, you just need to decide on the choice of ingredients.

general information

Before telling you about how mastic is made at home, I want to tell you what this product is all about.

Confectionery mastic is a fairly common "auxiliary" dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

Mastic at home is prepared using different ingredients. However, its basis is always such an unchanged component as powdered sugar. In addition, the following products may also be included as additives:

• marzipan;
• marshmallow marshmallow;
• gelatin;
• any starch;
• egg white.

It is impossible not to say that in order to give flavor and color to the product, various flavors and food colorings are often added. Mastic, cooked at home, hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.

Milk mastic: recipe

At home, such a product is made quite simply. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures molded from milk mastic are very soft and tasty.

What products need to be used to make an elastic mastic? The recipe at home involves the use of the following ingredients:

• powdered milk - approximately 160 g;
• condensed milk - about 200 g;
• powdered sugar - about 160 g;
• lemon juice - 2 dessert spoons;
• quality cognac - a dessert spoon (optional);
• any food coloring - use at discretion.

Cooking process

Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. To prepare it, milk powder and powdered sugar are sifted through a fine sieve, and then poured onto the table in a pile. After that, a small hole is made in the bulk ingredients and condensed milk is slowly poured into it.

The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add a small amount of powdered sugar to it. If the sweet mass began to crumble, a little freshly squeezed lemon juice is poured into it.

In order for the mastic to acquire one or another color, food coloring is added to it. To do this, a few drops of confectionery paint are mixed with the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if it is supposed to decorate a sweet dish the next day, then it is well wrapped in polyethylene and placed in a refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallow is the most popular among cooks. This is primarily due to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you must have the following components in the kitchen:

• powdered sugar - about 350 g;
• white marshmallows - about 170 g;
• any food coloring - if necessary;
• dry cream - about 80 g;
• freshly squeezed lemon juice - a tablespoon;
• vanillin - a couple of pinches.

Cooking method

Sugar mastic at home is prepared relatively quickly. If you need to get a colored mass to decorate the cake, then we recommend purchasing not white, but multi-colored marshmallows. Otherwise, you should additionally use special food coloring.

So, to prepare sugar mastic, fresh marshmallows are crushed into medium pieces, and then laid out in a deep glass bowl and sent to the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallow should completely melt.

In the event that you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

After the marshmallow is warmed up, it is taken out of the microwave oven and kneaded strongly with a spoon. Vanillin, dried cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is sprinkled until an elastic mass is formed that will not stick to the palms.

It should be noted that the technology for preparing mastic is very much like the technology for kneading ordinary hard dough.

After the described actions, the product can be safely used for its intended purpose.

Cooking mastic with gelatin

How is gelatin paste made? Cooking at home will not take you too much time. But for this, you should prepare all the necessary products in advance:

• drinking water - 55 ml;
• powdered sugar - about 600 g;
• lemon juice - 2 dessert spoons;
• any food coloring - apply if necessary.

How to do?

For the preparation of mastic, only instant gelatin should be used. It is placed in a glass and filled with cold water. In this form, the product is left to swell for about half an hour. After that, it is put on the stove and heated until it dissolves (in no case bring to a boil).

While the gelatin is cooling, start preparing the rest of the ingredients. Powdered sugar is sifted through a sieve and poured onto the table. If the portion of the mastic is very large, then it is better to knead it in a bowl.

Thus, a small hole is made in the bulk product. Cooled gelatin is poured into it, and freshly squeezed lemon juice is also added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add powdered sugar to it.

If necessary, the resulting mass is divided into several portions and one or another food coloring is added to them. If it is not planned to use the mastic immediately after kneading, the product is wrapped in a plastic bag and sent to the refrigerator.

From the gifts of nature

Honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out much more elastic, fragrant and tastier. Especially often cakes and pastries made from honey cakes are decorated with such mastic.

So, to make a honey decoration for homemade desserts, we need:

• powdered sugar - approximately 500 g;
• liquid lime honey - about 2 large spoons;
• instant gelatin - 10 g;
• quality margarine - 2 large spoons;
• drinking water - 6 large spoons.

Cooking honey mastic

As in the previous recipe, to prepare the mastic, gelatin should first be prepared. To do this, it is poured into a glass and filled with water. In this form, it is left aside for 40-44 minutes.

After the gelatin swells well, it is placed in a water bath and slowly heated. Having received a homogeneous liquid, it is removed from the stove and completely cooled. In the meantime, start processing the rest of the ingredients. Liquid linden honey and melted margarine are stirred in a large cup. After that, dissolved gelatin is added to them. Also, powdered sugar is slowly added to the resulting mass. At the same time, the products constantly interfere with a confectionery spatula or an ordinary wooden spatula.

When the sweet mass becomes thick enough, it can be kneaded not in a bowl, but on the table. To do this, the mastic is recommended to additionally sprinkle with powdered sugar.

After kneading, honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled into the layers required by the recipe. If the mass is too soft, then it will be impossible to work with it, as it will tear and stretch all the time.

Summing up

In this article, several ways were presented to your attention on how to make mastic at home. It should be noted that you can use absolutely any of the recipes presented to decorate cakes or cakes. The main thing is to strictly comply with all the described requirements. Only in this case you will get a homogeneous and elastic mastic, which can beautifully decorate any dessert.

No celebration is complete without a birthday cake. But people have special requirements for this yummy.

It's not enough for a birthday cake to be delicious. A modern view of things and the latest technologies today dictate the requirement that such an attribute of the festive table be as beautiful as possible.

Today, more and more often mastic is used to decorate a festive cake. The confectionery itself is covered with it, magnificent and various figures are made from it. There are also women who can fashion a whole composition from this mass.

Mastic is a mass that consists of sugar and various thickeners (both natural and artificial). It is easy to make at home, but you can also buy it in the store.

Homemade is an option for supporters of natural products. Shop products are produced by an industrial method and are characterized by the presence of artificial components in their composition.

Speaking in ordinary human language, then mastic is plasticine that allows you to fashion jewelry and is edible.

Types of mastic

In the confectionery industry, there are only two types of mastic:

These types differ from each other only in the complexity of manufacturing and personal preferences of confectioners. What is one, what is the second - ideal in the process of making jewelry.

Milk mastic is based on powdered sugar, condensed and dry milk. When mixing these components, it becomes possible to achieve the plasticity required for work. The mass is easy to manufacture, it is pleasant to work with it.

Gelatin mastic is prepared much more. This is a rather lengthy process. Moreover, one must not miss the time when the gelatin cools down, but still does not lose its elasticity.

These types of mastic have their own specific subspecies:

• Honey;
• Industrial;
• Marzipan and others.

The preparation of the honey version is based on the fact that honey is added to the components used traditionally. The resulting mass allows you to make various figures from it and not worry that they will crumble.

Under the industrial mastic understand the one that is sold in stores. For its manufacture, special equipment is required, so it is created exclusively in production.

The marzipan version is based on all the traditional ingredients, but almonds are added to this composition. Figures from such mastic are not molded; it is not suitable for creating an inscription. Its main purpose is to cover confectionery products.

Depending on what the end use of the mastic is, it can be:

1. Sugar (it covers and covers the surface of the product, is used in modeling simple decorations, compositions, figures);
2. Floral (it is easy to work with, it is plastic, rolls well, holds its shape perfectly and dries quickly - it is used only when modeling jewelry and flowers);
3. Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create various shapes and devote more time to this process).

Depending on the purpose, mastic is divided into the following types:

The mass intended for modeling is in which the thickener is present in small quantities. This allows it to maintain ductility for a long time. It is used to create figurines and details that adorn the confectionery.

The mass intended for covering is rolled into plates, then it is covered with the surface of the confectionery. In such a mass there is a lot of thickener, so the tight product must be done quickly.

How to make fondant for a cake at home

Among the masters involved in the preparation of confectionery, certain mastic recipes have been developed. Let's take a look at the most common of them.

Universal dairy

The preparation of universal milk mastic is based on the use of the following ingredients:

• Food coloring of the shades you need;
• 160 gr. milk (dry);
• 200 gr. milk (condensed);
• 160 gr. powdered sugar;
• 2 tsp lemon juice;
• 1 tsp cognac (you can not add).

Combine all ingredients except lemon juice, dyes and cognac and mix well. The mass is kneaded until it is elastic (when it sticks to the hands, powdered sugar is also added to it).

If the mass begins to crumble, you need to add a small amount of lemon juice to it. To give the mass a bright color, add a few drops of food dye to it.

Sugar from gelatin

To prepare mastic from gelatin (sugar), you will need the following products:

• 10 gr. gelatin;
• 60 ml of water;
• 600 gr. powdered sugar;
• 2 tsp lemon juice;
• Food coloring.

Soak gelatin in cold water and wait until it swells. After that, the water in which the swollen gelatin is placed is put on fire.

With constant stirring, we wait for the complete dissolution of gelatin. It is necessary to control that the water does not boil. Otherwise, the mastic will be of poor quality.

Then powdered sugar should be poured onto the table, give it the shape of a slide and make a recess in it. Pour gelatin into this recess and begin to knead the mass.

If the mastic crumbles, you need to add lemon juice to the mass. Food coloring is added as desired.

Classic marshmallow

To prepare classic mastic (from marshmallow) you will need:

• Powdered sugar (the amount is regulated during the cooking process);
• 200 gr. soft marshmallow (marshmallow);
• 10 ml of water;
• Dye for products.

In a spacious bowl that can be put in the microwave, you need to put marshmallows and add water to it. The bowl is then placed in the microwave for 40 seconds.

When the marshmallow melts, powdered sugar is added to the mass. Knead until it becomes elastic.

Don't overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work with. At this stage, if necessary, add food coloring.

When the mass becomes the consistency and color as planned, it is wrapped in cling film and put in the freezer for 30 minutes. After that, you can work with her.

Chocolate

To make chocolate mastic, you need the following products:

• 100 gr. dark chocolate;
• 50 ml of 30% cream;
• 1 st. l. butter (butter);
• 10 ml brandy;
• 100 gr. marshmallows of any color;
• 125 gr. powdered sugar.

Put the chocolate, broken into pieces, into a container and put on a small fire. Do not remove from the fire until the mastic is completely ready.

When the chocolate is completely melted, marshmallows are added to it. With constant stirring, you need to wait until half of the marshmallow dissolves. After that add butter, cream and cognac.

The whole mass is constantly stirred until it acquires a homogeneous thick consistency. Then it is removed from the heat, powdered sugar is added, cooled slightly, formed into a ball and transferred to baking paper.

The mass is ready for further work or storage.

With egg white

To make egg white mastic, you will need:

• 2 tbsp. l. glucose syrup;
• Half a kilo of powdered sugar;
• 1 egg white.

First, mix the glucose and egg white, then add the powdered sugar and mix well. Then they roll it into a ball, put it in a bag and leave it in it for 2 hours.

After that, knead again. With a poor lag of the mass from the hands, a small amount of powdered sugar is added to it.

Honey mastic is prepared using products such as:

• 2 tbsp. l. honey;
• Half a kilo of powdered sugar;
• 2 tbsp. l. butter (butter);
• 10 gr. food gelatin;
• 120 ml of water.

Gelatin is poured for half an hour with water, then completely dissolved with a water bath. Honey is mixed with butter and added to gelatin.

Powdered sugar is gradually added to this mass. While mixing the ingredients, the mass is constantly stirred with a spoon as long as possible.

When it becomes impossible to interfere with a spoon, knead the mastic with your hands until a smooth and elastic consistency is obtained.

Coloring mastic and storage

You can give the mastic color:

1. Gel food coloring;
2. Dry food coloring.

To color the mass with gel dye, you need to drop a few drops of the selected color into it. After that, the mass is kneaded.

It must be remembered that kneading will have to be thorough and intensive. If this is not done, the mass will harden, and the dye will be distributed unevenly.

When staining the mass with a dry dye, the required amount is placed in a container, and then a couple of drops of water are added. The resulting mass is added to the mastic.

At the same time, it is impossible to pour out all the dye at once. It is necessary to drip drop by drop into various places of the mastic. After that, the mass is stirred.

If you need to get black mastic, then it is useless to look for food coloring of this color. It simply doesn't exist.

To give the mass a black color, you need to mix yellow, blue, red powder dyes in a ratio of 1:2:1. In the event that, after mixing the indicated shades, a black-green color is obtained, you need to add a little red dye directly to the mass.

Mastic should be stored in cling film (you can use a plastic bag) in the freezer. Shelf life - no more than three months.

How to sculpt figurines and decorate a cake

If the mastic is well prepared, it will not be difficult to fashion figures from it. Working with mass resembles modeling from plasticine. To connect the parts of the figures, as well as in order to glue the decoration, you need to slightly moisten the place to which we glue.

To make figurines, it is not necessary to use dyes. You can make them from white mastic, and then paint them with food coloring.

Decorating a cake with made figures is much easier than making them. It is enough to take any picture as a basis and follow the placement of the figures, as indicated on it.

Cream with condensed milk and butter will make the cake softer and more tender. This cake has a pleasant creamy taste and delicate aroma.

Read how to make the most delicate protein cream for decorating a cake and how interesting it is to decorate a cake.

Sour cream-curd cream for biscuit cake is not only tasty, but also healthy. This cream can even be used as a sweet pie sauce. The recipe is here.

When the humidity in the room is high, moisture can form on the fondant cake that is taken out of the refrigerator. It is best to serve this cake immediately on the table. If this is not possible, then the surface of the cake can be blotted with a napkin, which will remove moisture.

In the process of preparing the mastic, it may not roll out well. To prevent this, it can be warmed up a little in the microwave.

After drying, the figures prepared from mastic are stored in a box, which must be dry and tightly closed.

The mastic coating is not applied to a wet surface, as the mass is able to dissolve.

Powdered sugar, which is used to make mastic, should be finely ground. This will prevent the dough from tearing when rolling out.

Mastic is a confectionery mass based on sugar and thickeners used to decorate cakes. There are many recipes for making mastic at home, all of them are quite simple to perform, they can be used for simple decoration or sculpting beautiful figures to decorate a dessert.

Mastic is used to decorate confectionery, it is a sweet mass based on sugar and other ingredients, which is quite simple to prepare on your own. Bright and beautiful cake mastic at home is made from natural thickeners with sugar.

There are two main types - gelatin and milk mastic, each of which has its own composition and method of use. Dairy masses are very simple; powdered sugar, regular, condensed or powdered milk are used for their manufacture. Such a mass is very plastic, it is easy to work with it, mastic can be used to decorate and sculpt figures.

Gelatin mastic made at home takes more time to cook, it is very important to take into account the gelatin solidification time so that the mastic turns out to be elastic and not hard.

On the basis of these confectionery mastics, with the addition of other ingredients, marzipan, protein, chocolate and other types of decorations are produced. The recipe for all of them will be different, in addition, you can use natural dyes that will give the dessert a brighter, more attractive appearance.

There are several recipes on how to make mastic for a cake at home. In total, there are two main types - dairy and marshmallow-based (white soufflé), easily dyed in the desired shade.

Ingredients such as chocolate, honey or egg white can be added to the mass. In addition, mastic masses are separated for purposes such as:

• sugar for covering dessert, modeling, sculpting simple figures;
• flowery with good plasticity, it rolls easily, dries quickly, which is used for modeling flowers, decorations;
• modeling, which dries very slowly, which is used to create complex figures (mastic on the outside is dry, inside remains soft for a long time).

In the manufacture, it is also taken into account what exactly the mass is used for. For tightening, mastic with a large amount of thickener is used, this allows you to get thin and plastic layers. They will not tear, allowing you to create smooth and beautiful surfaces for desserts.

For modeling, a mass with a small amount of a thickener is used, which allows the material to retain plasticity and ductility for a long time. This makes it easy to create the most beautiful figurines without worrying that the mastic will dry out quickly or start to crumble.

According to the composition, they distinguish 5 main types of mastic:

• from marshmallow;
• from chocolate;
• based on protein;
• milk mastic;
• gelatin compound.

Stylish and beautiful decorations are made from marshmallow-based mastic. This will require the following components:

• pure water - 60 milliliters;
• marshmallows (preferably white) - 200 grams;
• any pigment;
• finely ground powdered sugar.

Sweets must first be heated with a water bath, then mixed with the rest of the ingredients. The mass is thoroughly kneaded, when it stops sticking to the fingers, you can start modeling the figures. When rolling out the surface of the table, it is recommended to lightly sprinkle with powder.

To prepare a mixture need to take:

• powdered sugar of very fine grinding - 125 grams;
• dark chocolate - a tile per 100 grams;
• cream (suitable 30%) - 50 milliliters;
• butter - a tablespoon;
• cognac - 10 milliliters.

Heat the chocolate over low heat, then add all the other ingredients, mix thoroughly. Before sculpting, the mastic cools slightly, for which it must be wrapped in cling film.

For mastic from protein are used ingredients such as:

• fresh protein;
• powdered sugar - 500 grams;
• glucose syrup - 2 tablespoons.

Additionally, you can use honey or chocolate, the amount of which is regulated during cooking. Depending on the purpose, chocolate can be white or dark. It is only necessary to immediately decide what shade the mass is needed before making flowers or decorations from mastic.

After kneading, the mass is wrapped in a film and put in the refrigerator for two hours. Before sculpting, it must be kneaded again, you can add a little powder if the mastic sticks to your fingers.

For milk mass are used ingredients such as:

• dry milk - 160 grams;
• dyes of the required shades;
• cognac - a teaspoon;
• condensed milk - 200 grams;
• powder - 160 grams;
• lemon juice - 2 teaspoons.

All ingredients, except dyes and lemon juice, are mixed, the mass should be elastic. Then juice and dyes are gradually added.

Milk mastic always has a beige tint; it is impossible to get a white color. But with the help of pigments, you can achieve other, bright or pastel, shades that correspond to the idea and future design of the cake.

To obtain a gelatinous mass, you will need ingredients such as:

• gelatin - 10 grams;
• dyes;
• lemon juice - 2 teaspoons;
• powder - 200 grams;
• water - 60 milliliters.

The gelatin is soaked. After it dissolves in water, you need to add the remaining components, except for dyes, stir the mass until elastic. Pigments are added to the finished mastic. If it turns out not elastic enough, the amount of lemon juice can be increased.

Features of coloring mastic on a cake

The made mastic can be dyed in any color, for which natural dry food and gel dyes are used. In order to give the mass the desired shade, a small amount of dye is enough, after which the mass is intensively kneaded to give it a uniform, beautiful color.

When using dry compositions, you must first mix the pigment with water (a couple of drops are enough), then stir the resulting paint. It should be added drop by drop to the mastic in different places to ensure uniform coloring.

Black natural dye does not exist, usually artificial pigments have to be used to obtain the desired color.

Rules for working with mastic on the cake

Before you make mastic at home and use it to decorate a cake, you need to take into account the features of working with the mass. This will allow not only to accurately realize all your ideas, but also to make the confectionery product really beautiful, to keep the beautiful appearance of the dessert for the required period of time.

The main rules for using mastic are the following principles.

1. When using powdered sugar, make sure that it is very finely ground, otherwise the mass will begin to tear during rolling.
2. Mastic should not be applied to wet surfaces, including cream, as it will dissolve and the dessert itself will lose its attractive appearance. It is recommended to do this only on marzipan layers or on butter cream, after keeping the dessert in the refrigerator until it hardens.
3. When sculpting figurines, you often have to glue individual parts together. To do this, slightly moisten the surface, and then fasten the mastic figures together.
4. In the air, the mastic dries up, which is used when sculpting various figures and decorations. But voluminous flowers are best done and placed on the cake at the very end, so that they do not have time to collect moisture from the surrounding air. If you do not follow this simple rule, then flowers and petals from mastic can fall off and lose their attractive appearance.
5. Sometimes it happens that condensation appears on the surface of the mastic mass from the refrigerator. It is very easy to remove it, you need to use a regular cloth or dry the surface with a light jet from a fan.
6. Sometimes the mass loses plasticity, which can be easily corrected. To do this, it must be heated in the microwave.
7. Store the finished mass in the refrigerator, tightly wrapped in cling film. The shelf life in the refrigerator is up to two weeks, in the freezer - up to two months.
8. Ready-made mastic figures can be stored for a long time, for this they must be placed in a dry, tightly closed container. Storage time - several months.
9. Mastic can be dyed with food coloring, most often this is used for marshmallow mass.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

One recipe for a dish can be passed on from generation to generation ad infinitum. For example, cakes and how to decorate them. The hostesses strive not only to amaze guests with the excellent taste of baking, but also want to give it an aesthetic appearance.

They are no longer interested in just sprinkling cakes with chocolate or coconut chips, making inscriptions with icing. At home, they manage to prepare a decoration - mastic for the cake. Thanks to the plasticity of the pasta, the housewives manage to make the dessert a true work of culinary art.

Mastic is a paste that serves to model confectionery. It is easy to use, as various figures, flowers, inscriptions can be fashioned from plasticine from it. A variety of color shades allow you to turn an ordinary dessert into a fabulous sight at home.

Not a single person will refuse such a cake. The result of working with mastic can be a surprise even for the hostess herself, because it is not so easy to restrain a creative impulse and imagination.

Mastic - features of choice

There are three types of mastic: sugar, Mexican and flower. The first of them is the most popular among confectioners, it is covered with cakes, cakes and gingerbread. To form figures that decorate cakes, sugar mastic is also used.

Another type is flower mastic. As the name implies, it is used for special decorations. The consistency of the paste is the best for sculpting thin petals.

The plasticity of such mastic is due to the content of a special thickener in it, in addition, curly decorations from it dry quickly and perfectly keep the originally created shape.

Mexican mastic is used for sculpting small ornaments. It contains quite a bit of thickener, this allows you to slowly create any thin details.

Mastic for a cake at home can be either white or any other. If you want to save money, stop at the first option, and only then add food coloring and get a multi-colored paste.

It is important not to overdo it with the amount of coloring matter, otherwise the mastic will become unsuitable for further use, because it will tear and crumble when it hardens.

Recipe for making mastic at home for modeling a cake

The basic rules for making pasta for decorating a cake are most likely unknown to you. Therefore, I want to dwell on them in more detail:

1. To prevent the mastic from tearing, use powdered sugar in your work. When grinding sugar in a coffee grinder, you need to sift the resulting product through a very fine sieve.
2. When kneading the paste, keep an eye on its consistency. Do not overdo it, a large amount of dye or powdered sugar will cause the mastic to break.
3. If the mastic sticks to your hands during kneading, give it time to rest in a cold place.
4. Mastic for decorating the cake is stored in the freezer for about four months.

And now we will learn how to form some types of mastics at home. Difficulties in the process of work should not arise. If you carefully read each recipe, you will cope with the task very quickly.

It is used for modeling flower buds, leaves, figurines. Ingredients:

half a kilogram of powdered sugar; a teaspoon of lemon fresh and granulated gelatin; 4 tbsp. tablespoons of water and vanilla extract

Cooking steps:

1. Pour gelatin with cool water and let it swell for a quarter of an hour.
2. Place the dishes in a water bath and wait until the gelatin is completely dissolved.
3. Add lemon juice and vanilla, then add powdered sugar.

When kneading the pasta, make sure that it does not become too tight. Otherwise, you will get a problem in the form of constant crumbling of the paste.

Recipe for milk fragrant mastic prepared at home

Homemade mastic has a pleasant smell of condensed milk, it is often used for wrapping dessert flour products.

Take:

170 g of condensed milk; 160 g of powdered sugar; 160 g of powdered milk (it is allowed to replace with dry infant formula); a teaspoon of lemon juice

Mix dry ingredients in a bowl, add lemon juice and condensed milk. Knead until you get a mass ready for use.

This homemade mastic is great for sculpting small figurines and covering cakes.

You need products:

160 g of powdered milk and powdered sugar; 10 ml lemon fresh and 200 g condensed milk

Cooking pasta comes down to mixing all the ingredients in one bowl. First, pour the milk powder and powder into a bowl, and then the lemon juice and condensed milk. Stir until the mass becomes elastic enough.

Unlike sugar, honey mastic is more plastic. From it you can easily fashion small details of the decoration and make a close-fitting of the entire cake (see photo).

To make pasta you will need:

0.9 kg of powdered sugar; 3 art. spoons of water; 175 g honey and 15 g gelatin

• First of all, soak the gelatine in cold water for 15 minutes.
• Then add honey and put the mixture in a water bath.
• As soon as it (the mixture) becomes liquid, remove it from the heat and pour it into 800 g of powdered sugar.
• Knead the paste, gradually adding the rest of the powder.

As a result, you have a plastic mass that does not stick to your hands. The recipe for checking the readiness of the mastic: press your finger on its surface and make sure that the mark does not disappear after a few seconds.

Chocolate mastic recipe for cake decoration

The preparation of mastic is based on the use of dark dark chocolate. But there are times when they take a bar of milk or white chocolate instead.

So attention required ingredients:

40 ml of heavy cream; 90 g marshmallows; 2 tablespoons of powdered sugar; one tablespoon of butter and 100 g of dark chocolate

• Another recipe for chocolate mastic involves mixing a 100-gram bar of dark chocolate and a tablespoon of honey.
• The mass is kneaded for several minutes and then checked for readiness.
• To do this, you need to flatten a small ball between your fingers.
• If the edges remain intact and not torn, then the mastic for the cake is considered ready for use.

You need to purchase:

200 g marshmallows of one shade and half a kilogram of powdered sugar

Pour the sweets with one tablespoon of butter and send to the microwave. Once the marshmallows have melted, remove the mass and mix well. Gradually pour in the powdered sugar, kneading the mastic until smooth and plastic.

This recipe will come in handy if you need to mold some large, durable jewelry items, such as a basket handle. Such mastic is too hard to be eaten, but its advantage is that it retains its shape well.

Pastillage, so called gelatin mastic, prepared from:

120 g of starch; 240 g of powdered sugar; 60 ml of cold water; a tablespoon with a slide of gelatin; 5 ml lemon juice and 2 tsp honey

At home, the decoration is prepared as follows:

1. Pour gelatin with cool water and leave to swell for half an hour.
2. Melt the mixture over a fire until liquid and pour in the lemon juice and honey.
3. Mix powdered sugar with starch and pour into liquid mixture. Knead the mass until a plastic state.
4. Line the mold with foil and fill with paste.
5. Send the pastilage to the refrigerator and wait a couple of hours until it hardens.

If the mass does not obey you well before sculpting, hold it for a few seconds in the microwave.

By learning how to work with flower mastic, you will be able to create delicate flower buds. They will be so similar to real flowers that none of the guests will even realize that you had a hand in this.

To knead plastic paste at home, you will need:

50 ml of water; 2 dessert spoons of lemon juice; 550 g of powdered sugar; 10 g of gelatin; 10 g carboxymethylcellulose; 20 g shortening (cooking oil); 4 tbsp. spoons of corn syrup; 2 egg whites

Optionally, you can add icing bleach, this will make your mastic super snow-white, as in the photo.

Cooking step by step:

1. Pour gelatin with water and let stand for a few minutes.
2. Mix powdered sugar with bleach and cellulose.
3. Melt the gelatin on the stovetop, add the cooking oil and corn syrup.
4. Pour the mixture of liquid ingredients in a stream into the powdered sugar and, using a food processor turned on at medium speed, mix thoroughly.
5. Increase the speed of the machine and add the proteins and lemon juice to the mass. As soon as the mixture turns white and becomes homogeneous, turn off the machine and remove the mastic from the bowl.
6. Before use, it must be wrapped with a film and kept at room temperature for a day.

Mastic has a limited shelf life - 3 months, provided it is kept in a refrigerator. In the freezer, pasta can lie longer - up to six months.

If you prudently purchase ready-made biscuit cakes, then it will not take you so much time to prepare a treat.

You will need:

250 g of chocolate paste; 3 large spoons of semolina; 400 ml of milk; a teaspoon of lemon zest; 250 g white sugar; 250 g butter; any fruit

So let's get started:

1. Boil porridge from semolina and milk, cool naturally.
2. Beat soft butter with granulated sugar, add lemon zest.
3. By combining the porridge with the creamy mixture, you can consider the cream ready for use.
4. Cut bananas, kiwis or other fruits with soft pulp into slices or circles.

Assembling the cake:

1. Put the biscuit cake on the dish and generously grease it with cream.
2. From a banana, make another layer (as in the photo) and cover with a biscuit.
3. Alternate layers until all ingredients are gone.
4. Do not lubricate the top layer with cream. Carefully remove the cream that has flowed out on the sides with a spoon.
5. Immediately coat the entire surface of the cake with chocolate paste. First you need to melt it slightly by placing it in the microwave.
6. Apply the paste with a wide-bladed knife, smooth the surface at the end and let it harden in the refrigerator.
7. Now dip the knife in hot water and make the surface perfectly smooth. Now the cake is completely ready to cover with fondant.

When planning a cake for a children's holiday, choose the appropriate decorations. Boys will love the dessert with multi-colored cars, girls will be delighted with the cake with flowers molded from mastic.

Now that you already know how the mastic for a beautiful decoration is prepared with your own hands, I hope it will not be difficult for you to put your knowledge into practice.