Edible decorations made from creams and whipped cream have recently been significantly inferior in popularity to pastry mastic. And this is not surprising: even a novice hostess can create her own unique masterpiece from her. And despite the seeming complexity, the mastic is prepared quite easily at home. To do this, you just need to decide on the choice of ingredients.
general information
Before I tell you about how mastic is made at home, I want to tell you what this product is all about.
Confectionery mastic is a fairly common "auxiliary" dessert, which is often used for decorating homemade cakes, as well as making various edible decorations (roses, ruffles, petals, shuttlecocks, etc.).
Mastic is prepared at home using different ingredients. However, it is always based on such a constant component as powdered sugar. In addition, the following foods may be included as additives:
- marzipan;
- marshmallow marshmallow;
- gelatin;
- any starch;
- egg white.
It should be said that in order to impart aroma and color to the product, various flavors and food colors are very often added. Mastic, prepared at home, hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.
Milk mastic: recipe
At home, such a product is quite simple. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that figures molded from milk paste are very soft and tasty.
What products do you need to use to get an elastic sealant? A homemade recipe involves the use of the following ingredients:
- powdered milk - approximately 160 g;
- condensed milk - about 200 g;
- icing sugar - about 160 g;
- lemon juice - 2 dessert spoons;
- quality cognac - dessert spoon (optional);
- any food coloring - apply at your discretion.
Cooking process
Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. For its preparation, milk powder and powdered sugar are sifted through a fine sieve, and then poured onto the table in a slide. 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 the hands, not yet added to it a large number of powdered sugar. 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 color or another, food coloring is added to it. To do this, add a few drops of confectionery paint to the required volume of the 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 plastic and placed in the refrigerator.
Sugar mastic at home step by step
Marshmallow mastic is the most popular among culinary specialists. 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:
- icing sugar - about 350 g;
- white marshmallow - 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 is prepared relatively quickly at home. If you need to get a colored mass for decorating a cake, then we recommend purchasing not white, but multi-colored marshmallows. Otherwise, you should additionally use special food colors.
So, to make sugar mastic, fresh marshmallows are crumbled into medium pieces, and then put 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, then it is recommended to melt the sweet product in a water bath. Although this will take you a little longer.
After the marshmallow is warmed up, it is taken out of the microwave oven and strongly kneaded with a spoon. Vanillin, dry cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is poured until an elastic mass is formed that does not stick to the palms.
It should be noted that the technology for preparing mastic is very similar to the technology of kneading ordinary hard dough.
After the described actions, the product can be safely used for its intended purpose.
Cooking mastic with gelatin
How is gelatinous paste made? Cooking at home won't take too much of your time. But for this, all the necessary products should be prepared in advance:
- drinking water - 55 ml;
- icing sugar - about 600 g;
- lemon juice - 2 dessert spoons;
- any food coloring - apply if necessary.
How to do it?
For the preparation of the mastic, only instant gelatin should be used. Put it in a glass and fill it with cold water. In this form, the product is left to swell for about half an hour. After that, they put it on the stove and heat it until it dissolves (in no case bring it to a boil).
While the gelatin is cooling, they begin to prepare the remaining ingredients. Powdered sugar is sifted through a sieve and poured onto the table in a slide. 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 kneaded by hand. If the mastic is too sticky, add additional powdered sugar to it.
If necessary, the resulting mass is divided into several portions and certain food colors are added to them. If you do not plan to use the mastic immediately after mixing, the product is wrapped in a plastic bag and sent to the refrigerator.
From the gifts of nature
At home, honey mastic is made no more complicated than the variations that were presented above. Moreover, it turns out to be much more elastic, aromatic and tasty. Especially often cakes and pastries made from honey cakes are decorated with such mastic.
So, to make honey decoration for homemade desserts, we need:
- icing sugar - approximately 500 g;
- liquid linden 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, for the preparation of the mastic, you should first prepare the gelatin. To do this, it is poured into a glass and poured 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, they begin to process the rest of the ingredients. Liquid lime honey and melted margarine are stirred in a large bowl. After that, the dissolved gelatin is added to them. Also, powdered sugar is slowly added to the resulting mass. At the same time, the products are constantly interfered with with a pastry 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. For this, it is recommended to additionally sprinkle the mastic 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 turns out to be too soft, then it will be impossible to work with it, since it will tear and stretch all the time.
Let's summarize
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 presented recipes to decorate pastries or cakes. The main thing is to strictly adhere to all the described requirements. Only in this case you will receive a homogeneous and elastic mastic, which can be used to beautifully decorate any dessert.
General rules for the preparation and use of cake mastic decorations
1. Sugar for mastic should be very finely ground. If sugar crystals are found in it, then the layer will break during rolling. 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 large quantities in advance. If, when kneading, the mastic remains sticky for a long time, then you need to stir in and stir in the powder until the desired consistency is obtained.
2. The mastic coating should NEVER be applied on a damp base - on soaked cakes, on sour cream, etc. 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 butter cream is used, then before applying the mastic, it is necessary that the cake stand in the refrigerator until the cream hardens.
3. For gluing different parts of figurines made of mastic or for gluing jewelry 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 up. Some figures, for example, flowers, cups-spoons-plates, tables-chairs, it is better to make in advance and let them dry well.
5. Volumetric figures, for example flowers, must be attached to the cake shortly before serving, otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb moisture from the environment and fall off.
6. Attention! If the room is very humid, then the cake covered with mastic, after being removed from the refrigerator, may become covered with condensed moisture. In this case, it is advisable to serve it directly from the refrigerator to the table. If it still takes time before serving, then the moisture from the mastic can be gently blotted with a napkin. Or place the cake under the fan.
7. Marshmallows can be painted over 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 a 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 wrap.
10. Finished dried mastic figurines should be stored in a tightly closed box in a dry place. Such figures are stored for several months.
Marshmallows are English-American sweets. They have nothing in common with our marshmallow, although the name "marshmallow" is often translated into Russian as "marshmallow".
Marshmallows - marshmallow sweets (soufflé).
Marshmallow mastic is very pleasant to work with.
It easily takes the desired shape and does not stick to hands, rolls out well and is evenly painted over.
As a mastic, marshmallows are perfect!
When buying candy, the name does not have to be "Marshmallows". It is enough that the name contains the combination "..mallows .." or "..mallow ..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestlé company - Bon Pari, Tutti-frutti soufflé and Bon Pari soufflé.
Two ways to make marshmallow mastic
Method 1
- marshmallows - 90-100g (one pack of marshmallows)
- lemon juice or water - ~ 1 tbsp. spoon
- icing sugar - ~ 1-1.5 cups
Preparation:
Marshmallows are most often sold not in one color.
It is best to buy white marshmallows. Divide the marshmallows by color - put the white halves in one dish, and the pink ones in another. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in a microwave oven (10-20 seconds) or in a water bath until increased 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, add the dye and mix well with a spoon.
Then add sifted icing sugar in portions 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 kneading with your hands until the mastic stops sticking to your hands.
Wrap the resulting mastic in cling film (the film should fit snugly on all sides to the mastic so that air does not get inside the package) and put in the refrigerator for about 30 minutes.
Take the finished mastic out of the refrigerator, put it on a table sprinkled with starch and roll it 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
- marshmallows - 100 g
- butter - 1 tablespoon
- powdered sugar - 200-300 g (you may need more or less powdered sugar)
- food colorings
Preparation:
Put marshmallows in a mold, add oil, microwave for 15-20 seconds.
Marshmallows should increase in volume.
Add 50-100 g of icing sugar, stir.
If you are going to make colored figurines, divide the resulting mass and add food coloring.
Add powdered sugar until you get a mass similar in consistency to plasticine.
The mastic is ready. It can be rolled out, cut out various figures.
Finished products are dried within 24 hours.
Finished products should not be stored in the refrigerator.
If you have any unused stuff left, wrap it in plastic wrap and put it in the refrigerator.
If the cake is covered with cream, then decorate it with mastic products before serving.
The recipe for chocolate mastic, which is always obtained!
I have tried many times to make ordinary mastic and all sorts of "things" out of it. Yes, it worked, but .....
I don’t know, maybe my hands are not from there ... but I terribly 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 sorts of roses freeze like a stone, and no taste.
But you want to create any beauty, so that it is simple and tasty and beautiful !!
And I found what I was looking for! Now I advise you too !!!
It's a pleasure to do it. No dirt.
It molds perfectly and takes the desired shape, and at the same time it is also very tasty (I ate a little while doing it myself)
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 solid-stone, and if they are adapted to a cake, they will be eaten in the best possible way.
Try it too !!! You will not regret!!!
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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 milk powder and a can of condensed milk. All ingredients are kneaded to a state close to soft plasticine. As the simplest dye, you can use cocoa powder, depending on its amount, you can get a more or less saturated chocolate shade.
See the manufacture of a test rosette from milk mastic from Vivien
I decided to try the recipe for mastic from the magazine, I liked it, so to speak, with the "usefulness" or safety of the ingredients 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 recipes from marshmallows, but somehow I am not appetizing to look at it ...
The middle is thick and the edges are ragged and could be tweaked. But, I was in a hurry, I wanted to see what it is like in practice -)))
And finally, take a look ...
A fairly large number of housewives know how to bake delicious pastries and cakes. Often they have them noticeably tastier than purchased cakes, but very often they are inferior to them in beauty and originality of design. The soft cream they usually use will only cover the dessert, but will not allow any complicated decorations. Cream with a syringe allows you to make an inscription or a wedding, but it can float from the heat, and is not as reliable as made of mastic.
When an ordinary woman sees two-tiered cakes on which flowers, hearts or mastic figures are placed, it seems to her that such beauty will never be repeated at home. But this is not the case. In order to create such a miracle herself, she needs mastic for the cake at home, a step-by-step recipe with a photo for the first time and a little determination.
- Mastic is an edible, sweet and pliable paste that is used to decorate baked goods. It is quite possible to prepare it, just like cake cream, at home, by choosing a suitable recipe.
- For novice culinary specialists, it is better to take not just a recipe, but a detailed master class with a photo and instructions on how to decorate a cake with mastic, since there are still certain subtleties in this matter. It won't take you a year to learn how to make cake decorations exactly as you need them - a tank for a boy's birthday, for example, or a doll for a girl.
The choice of mastic depends on the purpose of its use - to wrap a cake, to make decorations in the form of, for example, a figurine made of mastic.
- One of the most popular sugar mastic that craftswomen use to coat baked goods. Its recipe is quite simple. You can make simple curly ornaments out of it.
- The next type of mastic is floral, which is suitable for a more subtle decoration. This type of mastic rolls out quite easily, which makes it possible to wrap it around the cake.
- If the cake recipe involves more complex decorations that require long-term modeling, then Mexican pasta is usually chosen, which, due to the lower content of the thickener, allows the cook to work longer with the mastic.
When you decide on the design of the cake, you choose between white and colored mastic. White is stylish, but, for example, in a cake for a boy is not very suitable. Colored mastics come to the rescue.
The recipe is simple: white mastic is prepared, then divided into pieces and the desired food coloring is added to each of them. Keep in mind that it is better to let the resulting cream be a little paler than you would like, than if the excess of the dye leads to the fact that the mass will begin to tear and become unusable.
Mastic at home, if properly stored in the freezer, can be used not for a year, of course, but from two to four months for sure.
We will consider in detail how to make mastic for the cake, taking a specific recipe, and now there are a few general rules.
Powdered sugar, which is used for mastic, must be finely ground, otherwise the paste will tear.
When sculpting or rolling, to wrap the cake, it sometimes needs to be put in the refrigerator. This will save the mastic from thawing and stickiness.
On the base of the cake, so that it is not wet at the moment when we work with the mastic, apply butter cream in advance and put it in the refrigerator. The cream must harden well, otherwise the mastic may dissolve.
Figures from mastic and other moldings are made in advance, one or two weeks before, because they must have time to dry well. Store them until use after drying in a tightly sealed container.
Ingredients
The recipe for mastic, with rare exceptions, includes powdered sugar. Before using it in cooking, the powder should be sieved through a sieve to avoid large crystals that will make the mass not plastic enough. We will talk about other ingredients and their exact proportions already, taking a specific recipe, or a master class, and now we will name the inventory necessary for work.
- Rolling pin: special plastic for mastic, if not, then ordinary, wooden.
- Silicone mats for rolling out the mass. As a last resort, just a flat table surface.
- Knife, stacks.
- Various accessories for decorating baked goods. These can be special silicone molds or simple spoons, the main thing is your imagination.
Mastic recipe at home
Gelatin mastic recipe
The recipe works best for sculpting. Covering the biscuit with it will not work, because the gelatin mastic hardens quickly.
Add 50 ml of water to ten grams of gelatin and leave for thirty minutes to swell.
At this time, sift five hundred grams of powdered sugar.
Put the swollen gelatin on fire and bring to a boil. Then let it cool down a little.
Add half of the powder to warm gelatin, stir well.
We spread the resulting mass and knead it, adding the second half of the powder, until the mastic stops sticking to our hands.
We put the resulting mass in the refrigerator for a while, then we start sculpting.
Honey
If, according to your idea, you need to wrap the cake, cover it with mastic, then you should take a recipe for honey paste. It turns out to be soft, plastic, and it makes good decoration details. This short master class is about cooking it.
Just like in the previous recipe, we start with gelatin and water, mix them and let them swell for half an hour. We just take a little in different proportions: 15 g of gelatin and 45 mg of liquid.
Then add 125 ml of honey to the gelatin and put this mixture in a water bath and heat it up.
Separate a glass from 900 g of powdered sugar, and add the rest to the honey-gelatin mixture, already removed from the heat, and stir well.
The rest of the powder is used to add with thorough mixing of the mass. We do this until we see that the finger, when pressed, leaves a depression, and the resulting mass does not stick to our hands.
Sugar
When you want to make a beautiful birthday cake for a child that needs to be covered with mastic of the same color, and on top to place decorations suitable for a boy or a girl, then a sugar paste recipe is suitable.
Sugar mastic allows you to both cover the cake and sculpt from it, it is much denser than any cream. Most of the master classes for making numbers or hearts use it.
After half an hour of soaking in 60 ml of water, we put a teaspoon of gelatin in a water bath.
Pour a teaspoon of lemon juice, a pinch of vanillin into the gelatin removed from the heat and stir.
Pour five hundred grams of powdered sugar into the resulting mixture and knead until an elastic dough is obtained.
If the mass turned out to be solid, but you want to wrap it around the cake, then do not be discouraged. The mastic is to cover the sponge cake over the butter cream, and the cream will soften the paste and it will become soft.
If the resulting solid sugar mastic is intended for sculpting, then you will have to knead it again, adding a little lemon juice or water.
Dairy from condensed milk
This recipe is suitable for beginners, because here it is enough to take powdered milk, powdered sugar and condensed milk in equal proportions, one to one. Many children love condensed milk cream. For such a sweet tooth, boy or girl, this delicious mastic is also suitable.
First, mix the milk powder and icing sugar.
Pour condensed milk into this mixture and mix everything well. You can add 1 teaspoon of lemon juice. We knead well until a plastic mass is obtained.
Twenty minutes the mastic should stay in the cold.
Now we can start working with mastic: cover the cake or sculpt decorations. Then a dessert for the New Year or birthday will delight everyone not only with its taste, but also with its beauty.
Chocolate
This recipe is one of the easiest to prepare and the amount of ingredients.
Let's take two hundred grams of chocolate. Usually they take black or milk chocolate, some use white chocolate. We soften it in a water bath or in the microwave. It is important not to overheat the chocolate so that it does not curdle.
Then add seventy grams of honey to the chocolate and mix.
Cover the resulting paste with cling film and leave for a day.
If you plan not only to cover the cake with this mass, but also to sculpt decorations from it, remember that chocolate melts quickly, so put the mastic in the refrigerator from time to time.
On the Internet, you can find a master class where marshmallows, powdered sugar, cognac, etc. are added to chocolate and honey. This is a more complex recipe, but each craftswoman chooses, according to her taste and tastes, those to whom the cake is intended for a birthday, new year or other holiday.
Marshmallow
Although we talk about marshmallow mastic, the recipe calls marshmallows for a reason. On the Internet, you can find more than one master class where marshmallows are used to make mastic. Outwardly, they really look like our traditional marshmallow, but in fact, the composition of this tender marshmallow, which came to us from the USA, is different from it.
It doesn't have the applesauce or egg white of traditional marshmallows. Therefore, in order to avoid surprises, it is better to look at the photo in order to know exactly what the marshmallow marshmallow looks like, and buy it for cooking.
Add one teaspoon of butter to two hundred grams of marshmallow marshmallows and put in the microwave for a few seconds until they melt.
Stir and gradually add five hundred grams of powdered sugar.
The resulting sweet dough looks like plasticine.
A master class on making various decorations will allow you to learn how to make a variety of decorations from mastic - a snowman for the New Year, roses for a wedding, hearts for Valentine's Day and a variety of toys for children for their birthday.
Cake mastic: video recipe
A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figures, compositions, inscriptions are made from it. What is mastic? If you come across this definition for the first time and saw it on the cake, it is difficult to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties used for making decorations and decorating baked goods. In this article, you will learn how to make it for a cake with your own hands at home.
OWN HAND MASTIC TIPS
Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:
The icing sugar should be finely ground. If sugar crystals come across, the mastic will break when rolling.
The mastic is very sensitive to moisture. Therefore, so that it does not shine through, it is necessary to take care of the cake. Use dry biscuits or butter cakes as a base. The product should not be too saturated with syrup or liquor. Fondant cake should be stored in sealed boxes or plastic bags.
If the mastic is cold, difficult to roll out, then heat it up a little in the microwave to give it plasticity.
WHAT TABLEWARE NEEDED
To make do-it-yourself cake mastic at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, glass. To heat the mass in a microwave oven or oven, prepare a form of porcelain or glass that is resistant to temperature. In addition, you will need a rolling pin, a microwave oven, a mixer, and a clean work surface.
STEP-BY-STEP RECIPES FOR COOKING HOMEMADE CAKE DECORATION MASTIC
How to make mastic at home? The composition can be very different, but icing sugar remains unchanged and the main component remains. There are many methods of making this material for a cake with your own hands at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. The finished figures must be allowed time to dry.
MILK MASTIC
Milk cake paste is one of the most famous and popular types. Its color turns out to be a little yellowish. Dairy mass at home is easy to manufacture and convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.
Required components:
350 g infant formula;
1 can of condensed milk;
350 g icing sugar.
Step-by-step making of milk mastic for a cake with your own hands at home:
Add all the ingredients to the pan, mix.
Knead until smooth and elastic.
We form a ball, sprinkle with powder.
We wrap the mastic with plastic wrap, leave for 30 minutes.
MASTIC BASED ON MARSHMELL
How to make marshmallow mastic? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the entire product and sculpt several figures. It is better to choose monochromatic marshmallows.
Required Ingredients:
marshmallows - 200 g;
icing sugar - 500 g.
a slice of butter - about 30 gr
Step-by-step master class of mass based on marshmallows for a cake with your own hands at home:
Put the marshmallows inside the container for heating in the microwave. If there is no such device, then heat it in a water bath. Add a slice of butter. We set for 30-40 seconds or more to double the volume of the base.
Sift the icing sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.
When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic has stopped sticking, we wrap it with cling film, leave it for half an hour. After that, you need to knead it by rolling it with a rolling pin.
You can store the mass in the refrigerator for up to three months. Before use, it must be warmed up in a microwave oven, kneaded with the addition of powdered sugar.
CHOCOLATE MASTIC RECIPE
The consistency of chocolate mastic resembles plasticine. It allows you to make different figurines that will have a pleasant brown color and taste. Choice of chocolate for mastic is milk, white, bitter, depending on the result you want to get.
Required Ingredients:
water - 3 tsp;
icing sugar - 200 g;
chocolate - 100 g;
marshmallows - 150 g;
butter;
potato starch.
Step-by-step recipe for chocolate mass for a cake with your own hands at home:
We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
We heat the marshmallows in the microwave to increase its volume. We melt the chocolate in the same place and grind it so that there are no pieces.
Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
Sprinkle with starch and knead until soft elastic mass.
We wrap the mastic with foil, let it brew for half an hour.
POWDER AND GELATIN MASTIC RECIPE
One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe. The mass turns out to be white, soft, easily rolling in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the mastic at room temperature, but it must be warmed up in the microwave before use.
Required components:
gelatin - 25 g;
cold water - 1 glass;
sugar - 2 cups;
invert syrup - 170 ml;
icing sugar - 1.2 kg;
starch - 300 g;
salt - 0.25 tsp
A step-by-step recipe for making cake mastic with your own hands at home:
First, we'll deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To cook it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour in 4 g of citric acid, mix, cover, cook for 30 minutes over low heat. Remove the lid, let the syrup cool for 15 minutes. Add 3 g of baking soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes so that the foam goes away. Set aside 170 ml of mastic syrup, store the rest in the refrigerator.
For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. After readiness, we filter so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.
When the mass boils, reduce the heat, boil for 8 minutes, but you do not need to stir.
We turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed.
It is necessary to beat for a long time so that the mass increases three times. It should become uniform, fluffy, white, shiny and curled around the corollas.
Then we change the nozzles to spiral ones. Sift the powder, add it in several passes. We continue to whisk.
When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. Then knead on a table sprinkled with starch.
MARCIPAN MASTIC
Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.
Required Ingredients:
sugar - 1 glass;
almonds - 1 glass;
powdered sugar;
cocoa powder - 1 tbsp. l .;
almond essence - 3 drops;
water - 0.25 cups.
Step-by-step recipe for marzipan mass for a cake with your own hands at home:
Almonds, without peeling, are immersed in boiling water, boiled for a couple of minutes, transferred to a colander. When all the water has drained off, pour the almonds onto the board. Remove the shell, rinse the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender until puree.
Mix sugar with water, heat until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
Mix syrup with almonds. We warm up for 4 minutes. We pour in the essence.
Sprinkle the board with powder, spread the mastic and knead.
PROTEIN-RICE MASS
This type of mastic is considered to be very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its peculiarity is the addition of protein and lemon juice.
Required components:
icing sugar - 200-220 g;
lemon juice - 1 tsp;
protein - 1 pc.
Step-by-step making of a protein drawing mass for a cake with your own hands at home:
Transfer the protein to a container. Whisk it a little with lemon juice.
Gradually mix in the sifted powder in batches.
The mass should drain slightly from the shoulder blade, but not be liquid.
FLORAL
Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easy to mold.
Required components:
cold water - 30 ml;
icing sugar - 250 g;
liquid glucose - 1 tsp;
gelatin - 2 tsp
Step-by-step preparation of flower mass with your own hands at home:
Pour water into a small bowl, add gelatin, leave for 10 minutes. After that, we warm up to dissolve in a water bath.
Stir in glucose into gelatin, mix.
Gradually add the sifted icing sugar in portions.
We spread the thick mastic on the surface sprinkled with powder, knead until the stickiness disappears. Wrap in plastic, let it brew for half an hour.
HOW IT IS CORRECT TO MAKE THE MASTIC COLORFUL OR SHINY
Mastic is very popular for decorating cakes, sculpting figurines, and tight fitting. It is a white plastic mass. In order for the decorations to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.
The coloring of the mastic can be done in several ways:
Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can paint it like this: dip a wet toothpick in a dry dye, stick a ball of plastic mass. Then mix thoroughly until an even color is obtained.
Dilute the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid to the tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, mix.
For a marbled effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaky, streaked color.
What if you only have a few colors, but you don't have the desired shade?
Then you should be aware of the combination rules:
light green - yellow and purple;
green - blue and yellow;
khaki - green, brown;
lavender - lilac, blue;
blue - yellow, orange, green;
purple - blue, red;
strawberry - red, pink;
mint - green, blue, white;
mother-of-pearl - add kandurin;
champagne - white, yellow, brown;
dark red - a little black and red;
orange - yellow, red;
gold - orange, yellow, red;
coral - yellow, pink;
terracotta - brown, orange;
brown - green, red;
corporal - yellow, red;
black - red, blue, brown in proportions 1: 1: 1.
gray - red, blue, brown, choose the proportions yourself until you get the desired shade.
If you have not stocked up on food colors, then herbal ingredients will come to the rescue:
yellow - carrot juice, turmeric powder, saffron, diluted in alcohol, water;
pink and red - cranberry, beetroot, pomegranate, currant, cherry juice, red wine;
orange - orange juice;
green - juice of spinach, parsley, sorrel, brilliant green;
purple - juice of grapes, blackberries, blueberries;
chocolate - cocoa powder;
black - activated carbon.
Another common question when working with mastic is how to make it shiny?
When the cake is decorated with this plastic mass, it is necessary to prepare a solution of vodka and honey in a 1: 1 ratio. Cover the mastic with the vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the jewelry will get a glossy beautiful shine.
"Super Chef" wishes you interesting creative ideas and bon appetit!
Perfectly flat cake surface, almost like living edible flowers and figures of your favorite cartoon characters - all this can be made from sugar dough (mastic). Working with this material is no more difficult than with ordinary plasticine, and you can cook it from the simplest and most affordable products. Cake mastic is made in different ways: from chewing marshmallows or milk powder, honey, condensed milk or gelatin.
Marshmallow cake mastic
This is the most popular and simplest recipe for mastic. For its preparation, a minimum of ingredients is required, and the finished product can then be used both for wrapping a cake, and for making flowers, and for sculpting various figures.
Since chewing marshmallow marshmallows are often already painted in different colors, then colored mastic can be prepared without dyes, simply taking the sweetness of the desired color as a basis.
List of ingredients used:
- 90 g marshmallows;
- 15 ml lemon juice or milk;
- 100 g icing sugar;
- 50 g starch;
- 5 g butter.
Mastic recipe step by step:
- Mix the icing sugar and starch, sift the resulting mixture through a fine sieve. If the mastic will roll out very thinly, for example, for flowers, then it is better to sift it not through an ordinary sieve, but through a piece of organza.
- Put marshmallows, butter in a deep bowl and pour in milk (lemon juice). Next, these ingredients need to be melted. This can be done in a steam bath or in the microwave.
- Stir the melted marshmallows until smooth and, adding in small portions the sugar-starch mixture, knead the mastic like a dough. Wrap a smooth ball of mastic with cling film so that it does not wind up, and let it rest for at least an hour. After that, it is completely ready for use.
Store marshmallow mastic should be in the refrigerator, without access to air, tightly wrapped with foil. Before use, you will need to let it lie down for a couple of hours at room temperature.
Cooking with egg whites
The basis of any mastic is powdered sugar, but an additional component is also required that will hold it together. Egg whites do an excellent job with this task.
But in order for the mass to remain plastic, it is necessary to add glucose syrup to it, which can be replaced with molasses, invert syrup or liquid honey.
Ingredient proportions:
- 1 protein;
- 1 ml glucose syrup;
- 450 g icing sugar.
Cooking sequence:
- Beat the whites lightly. It is not necessary to achieve foam and peaks, it will only be enough to disrupt its structure by making it liquid.
- Mix the protein with the syrup and knead the sugar dough, adding small portions of the sweet powder.
- The mastic mixed and collected in a ball, put it in a plastic bag and put in the refrigerator for two hours.
- Then take out the mastic and knead again. If it sticks to your hands, add powdered sugar. After that, the mass is completely ready for use.
Gelatin based recipe
The simplest recipe for gelatinous mastic includes only three ingredients: icing sugar, water, and gelatin. But from such a mass it will be too difficult to mold something, and it is not suitable for wrapping a cake. The only worthy use for this mass is sculpting the handles of baskets, bridges and other simple elements that must be rigid.
