A selection of useful tips for working with sugar mastic. Working with sugar mastic: nuances, subtleties and mistakes

Tips for beginners on working with sugar mastic.

TIPS FOR WORKING WITH MASTIC

Why sometimes through the coating of sugar mastic, the base begins to shine through?

Any kind of sugar paste that is used to cover the cake is very sensitive to moisture, so it is necessary to protect the cake covered with sugar paste from moisture.
First, it is necessary to use dry biscuits, butter cakes or purchased biscuits as a base.
Secondly, do not be too zealous when soaking the cake with sugar syrup or liquor.
Thirdly, the cake covered with sugar mastic should be stored in tightly closed airtight boxes or plastic bags.

How long can a cake covered with sugar mastic be stored?

If the cake is wet, then it will take longer for the cake to dry.
If the cake is very dry, then there is a danger that after two days the mastic with which the cake is covered will warp.
It should also be borne in mind that in a dry and hot climate, the shelf life of a cake covered with mastic is less than in a cool and humid climate.

Why does sugar paste break?

When rolling out sugar mastic, it should be borne in mind that its thickness should not be very thin. It is enough to roll out the mastic to a thickness of 2-3 mm.
In addition to the fact that thinly rolled mastic can tear during the coating of the cake, all the irregularities of the base of the cake are visible under the thinly rolled mastic.

On what basis to roll out sugar mastic?

There are several options for rolling mastic.
1) sugar mastic can be rolled out on a table sprinkled with powdered sugar or starch
2) it is convenient to roll sugar mastic between two large sheets of polyethylene, which are lubricated with vegetable oil.

The advantage of the second method is that it is not necessary to separate the mastic from the polyethylene to cover the cake. After the mastic is rolled out to a thickness of 2-3 mm, it is enough to remove the top sheet and transfer the mastic on polyethylene to the cake, and only when the mastic already covers the cake, separate the polyethylene from the mastic.

With this method, I did not get a smooth surface of the mastic, because I used thin polyethylene, which, when rolled out, moved out and formed wrinkles. But I liked the resulting “structured” surface of the mastic, so I did not take thicker polyethylene.

I think the polyethylene that is used for greenhouses will allow you to get a smooth surface, since it is dense enough not to form wrinkles when rolling mastic through it.

How to make sugar fondant on a cake sparkle.

To make the sugar fondant on the cake shine, after you have finished decorating the cake, cover the fondant with a 1:1 solution of honey and vodka.
To do this, take a soft brush and, wetting it in the solution, apply a honey-vodka solution to your creation. After a few minutes, the vodka will evaporate and your cake will be shiny.

How to store mastic and how much?

Any sugar mastic can be stored for several days, up to a week, in well-closed plastic bags or plastic containers.

There is nothing to spoil in sugar mastic, it is important just to protect the mastic from air so that it does not dry out and from moisture so that the mastic does not get wet.

A few tips when working with mastic from "Marshmallow"

1. 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".
2. 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.
3. Mastic coating should NEVER be applied on a wet base - on impregnated cakes, on sour cream, etc. Mastic quickly dissolves 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 an oil cream is used, then before applying the mastic, it is necessary that the cake stand in the refrigerator until the cream hardens.
4. For gluing different parts of mastic figures or for gluing decorations on a mastic coating, the place of gluing should be slightly moistened with water.
5. 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.
6. Marshmallow figurines can be decorated on top with food coloring.
7. If the mastic has cooled down and began to roll out poorly, then it can be slightly warmed up in the microwave or in a hot oven and it will again become plastic.
8. You can store underused mastic in the refrigerator (1-2 weeks) or in the freezer (1-2 months), after wrapping it in plastic film.
9. 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 often mistakenly called marshmallows. But this is not a marshmallow, although it looks like it, but it is prepared without eggs. Marshmallows are marshmallow-like candies made from sugar or corn syrup, edible starch, softened water, gelatin, dextrose, and flavorings, beaten to a sponge.

Marshmallow tastes like marshmallow or marshmallow, but more airy and viscous.

This is a souffle, which was originally prepared from marshmallow. The very name "marsh mallow" is translated as "marsh mallow", that is, marshmallow. A sticky, jelly-like white mass was obtained from the marshmallow root. Over time, marshmallows were replaced with gelatin and starch. Modern "airy" marshmallows first appeared in the US in the 1950s. They were made by Kraft. The new generation of Americans no longer knows the true taste of marsh mallow candy, only the name remains.
Small pieces of marshmallows are added to salads, desserts, ice cream, they decorate cakes and pastries. American children love to put marshmallow pieces in a cup of hot cocoa. It is also a traditional picnic treat. A piece of marshmallow is pierced on a long twig and lightly roasted over an open fire.

Marshmallows are also used to make mastic for decorating cakes and pastries.
Compound:

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

To do this, add a tablespoon of lemon juice or water to 100 g of marshmallow and heat it in a microwave oven for 10-20 seconds or in a water bath until the marshmallows slightly melt and increase in volume.
Then gradually introduce the sifted icing sugar and stir the mass with a spatula until thickened.
Then spread the mixture on a table sprinkled with powdered sugar and knead with your hands until a mass similar to plasticine is formed, which will not stick to your hands.
Mastic is wrapped in cling film and put in the refrigerator for half an hour. The finished mastic is rolled out with a rolling pin and figures are cut out or molded from it to decorate desserts.

If the layer of mastic that covered the cake is torn

And all these seams, patches can be easily removed with a wide brush, which you dip in water and “plaster” to a perfect surface, smoothing the mastic and sealing the seams and imperfections. And where there is an air bubble under the mastic, you can simply pierce it with a needle and smooth this place with your hand.

What is the best cream to use under cover?

The cake is better to align:
- oil cream
- boiled condensed milk
- ganache
- marzipan mass

In the first three cases, the cake must be removed in the cold so that its surface hardens.

at what stage is oil added to the mastic?
I added oil when I sent the mastic to the microwave.

how to knead marshmallow mastic:

The mastic should become homogeneous, dense, not porous, not sticky, plastic. If during operation the mastic becomes too elastic and hard, it should be slightly heated in micro, rumpled with hands, or if it is overheated, knead it in powder and work on. If the mastic begins to crumble, you can add a little water or lime. juice and knead again.

A little about the batch itself. I read a lot of tips on how to make marshmallow mastic. I am categorically against the complete melting of marmosets and stirring them to a homogeneous mass. I heat them up, wait for them to swell and immediately pour them into sahs. powder and knead. If they are overheated, the mastic will be grains and crumble. And one more thing, when marmyshkas are very hot (actually melted) when sugar is added. powder she (powder) begins to gather in lumps Pts. dense and these lumps then interfere with work ...

how to cover a cake evenly with fondant

There will be no wrinkles on the sides if you roll out the mastic with a large margin and when you start to cover, the mastic will stretch well under its weight and lie flat. Only the cream for leveling under the mastic should be very good. well cured so that dents do not appear during coating.
when I cover the cake with mastic, I have at least 10-15 cm in stock around the entire circumference. That's when she has weight and she can pull off. First I smooth out all this stock on the table so that it lays down without wrinkles, and then the sides of the cake are easily smoothed out. And then I just cut everything in a circle with a pizza knife, leaving 0.5 cm in reserve (otherwise the mastic can rise).

Today, sugar paste cakes are becoming more and more popular. Thanks to the variety of confectionery tools and ingredients, not only professionals, but also amateurs can now try their hand at this art. But you should not expect that "unearthly beauty" will turn out the first time: the art of working with mastic, like any other art, needs to be learned. Each case has its own secrets and tricks, which can be reached by trial and error. So that you can quickly and efficiently learn how to work with sugar mastic, we have prepared a selection of useful tips for you.

How to roll out sugar mastic?

There are several ways to roll out:

On a surface sprinkled with starch or powdered sugar.
Between sheets of polyethylene lubricated with vegetable oil.
On a mat with a non-stick surface.

The most famous way is to roll out the mastic on a surface sprinkled with powder or starch. The only difficulty of the first method is that the rolled layer of sugar mastic must be constantly rotated during rolling so that it does not stick to the surface. If you choose the second option, you will need to remove the top layer of polyethylene from the rolled mastic, turn the layer over, evenly cover the cake with it and only then separate the second layer of polyethylene. However, thin polyethylene (for example, cling film) is not suitable for our purposes: here we need to use something thicker and more substantial, like a film for greenhouses.

What to do if the mastic is torn or cracked all the time?

Sugar mastic is not intended for very thin rolling. The thickness of the formation should be approximately 2-3 mm (thicker is also not desirable). Thinly rolled mastic has its drawbacks: firstly, it can tear while covering the cake, and secondly, all the defects and irregularities of your culinary masterpiece (for example, layers of cake and pieces of cream) will be visible under it. All errors must be corrected before you decide to cover the cake with sugar fondant. The surface of the cake should be smooth, without protruding edges and folds.

It is also possible that when kneading the mastic, you used “coarsely ground” powdered sugar, in which whole sugar crystals come across. There's nothing to be done: such a mastic will tear even when rolling.

If the layer that covered the cake nevertheless broke at the most crucial moment, do not despair. To restore the cake, it is best to remove the layer of mastic and cover it again. If the first action is not possible, then the seams, patches and other shortcomings can be “smoothed out” with the help of a confectionery iron and vegetable fat. Apply grease to the damaged surface and smooth the cake with an iron until its surface is perfectly even. And if air bubbles suddenly appear under a layer of mastic, try to pierce them with a needle, and then gently smooth out the “holes”.

How to properly cover a cake with sugar mastic?

In order to avoid ugly folds on the sides of the cake, the following is necessary: roll out the sugar mastic with a small margin (about 5-10 cm) and so that this margin is maintained around the entire circumference. Covering the cake, the sugar mastic will stretch under its own weight and lie flat on it. After that, take a round pizza cutter and carefully cut off "anything extra".

What to do if the base began to shine through from under the layer of mastic?

Most likely, the matter is in humidity: sugar mastic is very sensitive to it. Perhaps you did not comply with the storage conditions or used a lot of impregnation. It is necessary to store the finished cake in a tightly closed airtight box or in a plastic bag (and preferably no more than 2 days).

What should be the cake layers?

For the base, it is best to use dry biscuits or butter cakes. It is advisable to use buttercream or ganache. Souffle, cream, sour cream can sag under the weight of mastic or make cakes moist and soft. After the cake is covered with cream, it must be put in the refrigerator for several hours. Once the cream has set, the cake can be covered with sugar mastic. If the cream does not have time to completely harden, ugly dents may form on the surface of the cake after coating with mastic.

How to paint mastic?

It is best to color sugar mastic with special gel ones. It is not advisable to use liquid food coloring, because. they change the consistency of the sugar paste, it will most likely become sticky and impossible to work with.

How to store the finished mastic?

For storage, sugar mastic is recommended to be well packed in polyethylene or put in an airtight container. It is not necessary to put this container in the refrigerator: the mastic just needs to be protected from moisture and air so that it does not dry out ahead of time and does not get wet. Any mastic can be stored in the freezer for up to 2 months.

How to "make" mastic shine?

In order for the sugar mastic to shine, apply a layer of honey-vodka solution (honey and vodka in a 1: 1 ratio) with a soft brush on it. Don't worry, the vodka will evaporate quickly and won't affect the taste or smell of the cake.

Where to buy buttercream for cake?

The store "Confectioner's House" offers a wide range of fondant for cakes and sugar flowers from the best British manufacturers, as well as a large selection of confectionery equipment and decorating tools. We will deliver the order to any region of Russia, Belarus, Kazakhstan! To wholesale buyers of a discount!

You first got together decorate the cake with buttercream And of course, you immediately have a lot of questions?
Most importantly, arm yourself with inspiration, imagination and good mood! And about some subtleties and secrets when working with mastic we will tell you in this article.

So here are some helpful tips:

What base to choose for mastic?
Always, before covering the cake with fondant, apply the right base, it will help to even out the surface of the cake and hide any imperfections. It could be: butter cream, hot apricot jam, ganache, boiled condensed milk, marzipan mass.

Protect the mastic from moisture otherwise it may melt. That's why, it is forbidden apply mastic on a wet base (whipped cream, soaked cakes, sour cream, etc.)

How does mastic harden?
Mastic dries out when exposed to air for a long time.

How to roll out mastic?
There are several options:
1. You can roll out the mastic with a rolling pin on a flat surface, and so that it does not stick, sprinkle the surface with starch or powdered sugar.
2. It is convenient to roll out the mastic between two large plastic sheets greased with vegetable oil. When rolled out, you can simply remove the top sheet and transfer the mastic directly on the polyethylene onto the cake. When you cover the cake, you can separate the second sheet.

3. You can use a special non-stick mastic mat.

How to cover the cake with fondant evenly?
First, measure the diameter of the cake and the height of the sides, add a small margin (about 5-10 cm), and roll out the mastic to the desired size. When shifting to the cake, the mastic will stretch under its own weight and lie flat. After that, take a special round knife for mastic and carefully cut off the unnecessary, leaving about half a centimeter in reserve. Then carefully tuck the edges of the layer under the cake. If waves and bumps form on the cake, smooth them out with a spatula.

What to do so that the mastic layer does not tear?
If you cover the cake with sugar paste, you do not need to roll it out too thin, about 2-3 mm is enough.
This is due to the fact that during the coating of the cake, a thinly rolled layer of mastic can tear, and all the roughness and imperfections of the cake base will also be visible.
When you transfer the mastic to the cake, it will additionally stretch under its own weight.

What to do if the layer of mastic with which the cake was covered nevertheless broke?
Don't worry, we'll fix it! A defect can be corrected, and seams and patches can be easily removed with a wide brush moistened with water, smoothing the brush to a smooth surface. If air bubbles form under the coating, you can simply pierce this place with a needle and smooth it out.

How to remove traces of starch or powdered sugar from a product? Just go over with a slightly damp, wide brush and brush off the remaining starch.

How to add shine to sugar mastic?
After you have finished decorating the cake, cover the fondant with a 1:1 solution of honey and vodka. It is convenient to do this with a silicone brush. Vodka will evaporate, leaving no smell, leaving only a pleasant sheen.

How to paint mastic?
To achieve the desired color, special food coloring is best suited. They can be added directly to the mastic, or applied with a brush to the surface of the product. You can use natural dyes: for green - spinach juice, for red - beet juice, for orange - carrot juice.

How to dye sugar paste black?
Mix dyes of the following colors: red, blue and yellow. The ratio depends on the shade you want to get:
For neutral black: 1 part red: 2 parts blue: 1 part yellow
For black with a green tint: 1 part red: 1 part blue: 2 parts yellow
For purple-tinted black: 1 part red: 1 part blue: some yellow
For black with a red tint: 2 parts red: 1 part blue: 1 part yellow.

How to mold figures from mastic?
If you want to connect different parts of the figures or attach finished decorations to the mastic coating, you only need to lightly moisten the junction with water. Also, for gluing different parts of mastic figures, you can use protein or protein with a small addition of powdered sugar.
To make colored figures, it is not necessary to use mastics of different colors: you can mold figures from plain white mastic, dry them, and then paint the finished figures on top with food coloring.
Try to make large figures in advance so that they dry well.
Volumetric figures, such as flowers, attach to the cake not long before serving. Otherwise, if you attach them and put the cake in the refrigerator, they may absorb moisture from the environment and fall off.

Good luck and creative success!

Have you prepared a sweet culinary masterpiece and don't know how to decorate it? We will tell you how to cover a cake with mastic at home, making your dessert not only tasty, but also very beautiful! Confectionery "dough" is a universal tool for making fantasies come true!

How to cover a cake with fondant, step by step instructions:

Step 1. Before applying the finished mastic to the cake (in my case it is), the cake must be leveled and its surface made more “sticky” so that the mastic does not roll off the dessert and sticks firmly to it.

I used for leveling the cake, but you can also use recipes or soufflé bases. The main thing is no sour cream, water and sugar, from them the mastic on the cake will “float”.

Cut the cake layers so that they acquire the correct shape and cover the cake with a sufficiently dense layer over the entire surface with the prepared base cream for mastic. If you're using buttercream, heat a knife or spatula over the heat and run across the top of the cake, smoothing out the base. If the mastic is not rolled out very thinly, it will not be necessary to align the cake to a perfectly round one.

Little nuance: under dark mastic it is better to use a dark base (tint the cream with dye or natural juice), under light - you can take absolutely any cream with a white base.

Step 2. Roll out the mastic on a surface dusted with starch (so it does not stick to the table) to a thickness of 2-3 mm. Roll it out to a size larger than a cake, otherwise it will be inconvenient to stretch it later.

Step 3. On top of the chilled (!!!) cake, transfer the rolled mastic, make sure that it covers an area larger than the cake.

Step 4. Using your hands (preferably clean or gloved) or a pastry iron, smooth the fondant, pressing it against the cake and forming a flat surface and sides of the dessert.

Step 5. Where the mastic gathers in folds, pull it to the side and smooth it with an iron or fingers until the entire surface is even.

Step 6. When the coating is perfectly even, cut the mastic around the edge with a pizza cutter and decorate the bottom of the cake with the remaining mastic, coconut or berries.

Step 7. If desired, complement the dessert with mastic flowers, sugar figurines or fruits.

The cake covered with mastic is stored in the refrigerator. In the warm season, it can stand on the table for more than one hour, which is its big plus.

Your beautiful dessert is ready for any occasion!

Do not be discouraged if you did not succeed in covering the cake with mastic the first time, experience will come with new attempts. The main thing is to believe in yourself and show a little patience!

Mastic will turn even a simple cake into a confectionery masterpiece. From it you can create any decoration. Everyone can master the basics of working with mastic - it's not difficult. From the article you will learn how easy it is to make mastic with your own hands, how to cover a cake with it, and what is the difference between types of mastic.

Covering a cake with fondant or creating decorations from it is an easy way to turn ordinary pastries into a pastry masterpiece. You can buy mastic or make your own. You can get basic skills in the art of working with mastic using master classes with photos and videos.

Ready-made sugar mastic is always in stock in the online store Supermarket for confectioners in this section. You can buy online products made in England, the Netherlands, Turkey and other countries. Available for sale as a "basic" white mastic, and color. The price of a package of colored mastic is about 240 rubles.

This mastic for professionals and novice confectioners has all the necessary properties:

homogeneous;
stretches well, does not crumble;
with a neutral sweet taste or with different flavors.

In addition, you can immediately purchase exactly the kind of mastic that is best suited for your purposes. There are three categories:

universal;
for covering;
for modeling.

If you want to try to make a plastic mass with your own hands, then this is also possible.

Mastic at home

First, determine for what purposes you need to make mastic. To cover the cakes, dairy (based on powdered or condensed milk), chocolate and marshmallow mastic are suitable. To create figurines - chocolate, sugar and marshmallow.

Marshmallow mastic at home is the most popular and simple recipe. If you follow all the points step by step, then you will get an almost universal mass.

In total, four components are needed - marshmallow (100 gr.), Powdered sugar (250 gr.), A little citric acid and water.

Put the marshmallow in a bowl, add a pinch of citric acid diluted in a tablespoon of water.
Put the bowl in the microwave at maximum power. The marshmallow should melt well.
Start mixing in the powdered sugar. Work as with dough - the mastic should become smooth and elastic.
Roll the finished lump in powdered sugar, wrap in cling film and refrigerate for half an hour. After that, you can begin the process of decorating the cake!

This delicious and easy cake fondant is easy to color with food coloring. There are two ways to color the mass:

add dye when kneading - so you get delicate shades;
color an already finished cake or figurine. The color will be brighter, you can combine tones and color complex decorations. But be sure to let the surface dry!

Another type of mastic designed for sculpting jewelry and figurines is gelatin. It is white and dries quickly. It is good to sculpt trees, bridges from it. You will need:

0.5 tsp gelatin (2 grams),
2 tsp water (10 ml.)
100 gr. powdered sugar
a couple of drops of lemon juice.

It is necessary to let the gelatin swell in water, then melt it in a water bath. After dissolving, gradually add the powder, kneading like a dough. Make sure that the mass does not become too thick - if it starts to crack, add lemon juice.

Work with mastic

Working with mastic is not as difficult a process as it might seem. You just need to consider a few important rules.

If you are making your own mastic, use high quality powdered sugar. It should be without grains - because of the sugar crystals, the layer of mastic will tear.
To stick the fondant decoration on the cake, moisten the desired part of the surface. Parts of the assembled figures can be glued together with egg white.
Large figures must be made in advance and allowed to dry.
Complex and voluminous flowers after drying should be stored in the refrigerator, and glued shortly before serving the cake on the table. Otherwise, they will absorb moisture from the air and may lose their shape.
To make the surface shine, grease the cake with vodka 10-20 minutes before serving. The alcohol will quickly evaporate and the cake will be shiny.
Dry and gel dyes are best suited for coloring.
It is easy to color the mastic at the kneading stage if you roll it into a ball and make a depression in the center. The dye is applied with a toothpick. Then knead.

Do not immediately take on complex shapes and figures: cover a round cake, make simple flowers or decorations cut out using shapes.

The nuances of working with mastic for cakes

If you want to cover the cake with mastic, you must first prepare the surface of the product. Suitable for mastic chocolate ganache, butter or caramel cream, marzipan. Such a “layer” will help the mastic to keep its shape: it “floats” from moisture, so it cannot be applied to impregnated cakes or sour cream.

Sometimes it is advised to cover the top cake and sides with apricot jam. But in this case, the mastic "wrapper" of the cake will swell from moisture.

A few more tips:

Pre-level the surface: apply the cream, smooth it with a spatula, let it harden in the refrigerator, and then check that the layer is even. Mastic will not hide irregularities.
Ready cake is better not to store for a long time in the refrigerator. If you pulled out the product, and it was covered with microdroplets of water, do not wash it, let it evaporate on its own. Otherwise, spots will remain on the mastic.
Do not roll out the mass too thin. The ideal thickness is 3-4 mm. The table or board should be sprinkled with powder or starch. A silicone mat works well too.

Working with fondant for cakes is easier if you use a few useful tools. These include:

perfectly smooth rolling pin;
leveling iron;
rotating stand;
edge trimming roller.

All this can be bought in the section "for mastic and marzipan" on the website of the online store Supermarket for confectioners.

Decorating a cake with fondant - how to make

To make a cake with mastic - simple or complex, you do not need to rush. Then even a novice confectioner will be able to make his own little masterpiece. The algorithm for a simple cake wrap looks like this:

roll out a circle of mastic. The diameter of the circle should be about twice the height of the cake plus its diameter. Add to this a couple of centimeters "for trimming";
wind the mass on a rolling pin and transfer it to the cake;
smooth the top with an iron, being careful not to stretch the mass. Then smooth the corners;
Carefully smooth the sides, removing the wrinkles. Walk the iron over the surface;
cut off the excess with a roller.

On average, for a cake with a diameter of 15 cm and a height of 10, you will need a pound of mastic. And for large ones, with a diameter of 35 cm - two kilograms.

If you did not calculate and bubbles remained on the surface, then you can get rid of them by lifting the edge of the layer and laying it again. If you have leveled the top and moved to the sides - you do not need to return to it and smooth it further, because the mastic will stretch.

Cake decoration with mastic can be done using prepared circles exactly the same diameter as the cake and contrasting color ribbons for the sides.

The textured surface is easy to create with tongs. With confectionery tongs, like tweezers, a piece of mastic is “captured” and pinched. With this device, you can make geometric ornaments, leaves, hearts.

Ideas for decorating mastic cakes

Mastic decorations can decorate cakes of any size. Elements from this mass go well with sugar beads or pearls, sprinkles and other confectionery decor.

An elegant and simple option is to cover the cake with elongated mother-of-pearl mastic triangles. Elements need to be layered on top of each other to get the effect of gathers on the fabric. Several large sugar beads can be placed in the center.

A very effective decoration of mastic cakes is the use of figures cut out with cookie cutters. Snowflakes, hearts, leaves look good against a contrasting background.

Delicate and very romantic decor - multi-colored "skirts" made of mastic on the sides of the cake. You need to cut out the ribbons, carefully make "assemblies" with a wooden knitting needle or stick and stick it on the cake. For a more secure fastening, you can use needles or pins - when the decoration dries, they are easy to remove. Additionally, you can cut mastic bows.

From mastic of different colors, you can make a "marble" decor or "zebra": contrasting ribbons thin ribbons should be placed on a mastic circle, and then rolled out until smooth.

Secrets of mastic cake for beginners

The best cake layers for a buttercream cake are biscuit, but there are recipes that allow you to use sand and even soufflé. However, if you want to make a soufflé cake, there should be biscuit layers on top and bottom. Otherwise, the mastic will flow, and the cake will lose its shape.

The basic option for a biscuit is a dough made from eggs, sugar, flour and butter. The proportions vary depending on the recipe. The cake layered with the selected cream must be removed in the refrigerator for impregnation. You can even press it on top with a press so that it takes shape.

Then you need to trim the sides to make it easier to cover with mastic. If the cake is made up of several parts, you need to make the desired shape. For convex elements, you can make a mixture of biscuit crumbs and mastic cream. It is also easy to mask irregularities.

A simple cream recipe - from butter and condensed milk. Beat a pack of butter with a mixer until a white mass is obtained and add half a can of condensed milk. Whisk again. Coat the cake with cream and put it in the refrigerator. Then, with a heated dry spatula, smooth out the bumps.

You can start covering the cake with mastic!

On a mastic cake for beginners, you can apply any drawing or inscription using a stencil and a special dye or food markers.

Simple flowers are made using cups and other containers of different diameters: circles are cut out, and then a flower is collected.

Simple mastic cake, basic recipe

If you want to make a cake quickly, then the easiest option is to use ready-made cakes. Next, you need to "assemble" the product:

"Internal" cream, which layers the cakes, you can take almost any one to your taste, for example, creamy, custard, oily.

To make the cake tastier, layers can be additionally laid with dried fruits, fresh fruits that do not soak, or alternate cream and sour jam;
The top layer is covered with oil cream.
An even easier option is to use ready-made chocolate paste. It needs to be slightly heated so that it is better spread, and then cool the cake in the refrigerator.
You need to cover the finished cake with mastic as usual. If the excess mass was cut off unevenly, the bottom edge of the cake can be decorated with sides or cut-out openwork ribbons.

This is the easiest mastic cake, a basic recipe - you can even cook it with children who like to sculpt from a pliable mass, like from plasticine.

IN Supermarket for confectioner you can buy felt-tip pens for drawing on mastic, supplies for creating flowers and figurines, ready-made sweet flowers and much more. You can make your little confectionery masterpiece in just a few hours.