Cake with mastic at home. Mastic - what is it? Cooking mastic

12.10.2019 Dishes for children

A variety of techniques and materials are used to decorate and decorate the cakes. One of the most common is mastic. A variety of figures, compositions, inscriptions are made of it. What is mastic? If you are faced with 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 that has astringent and adhesive properties, used for making jewelry, baking. From this article you will learn how to make it for a cake with your own hands at home.

Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Its home-made cooking has several secrets:

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

What kind of dishes do you need

To make mastic for the cake with your own hands at home, you need to prepare the dishes. To do this, you need a container for mixing components, which can be enameled, plastic, ceramic, glass. To heat the mass in a microwave or oven, prepare a mold made of porcelain or glass that is resistant to temperature. In addition, you will need a rolling pin, a microwave, a mixer, a clean work surface.

Step-by-step recipes for making homemade mastic for cake decorating

How to make mastic at home? The composition can be very different, but powdered sugar remains the same and the main component. There are many methods for preparing this 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 in the microwave or oven. Ready-made figures must be allowed to dry.

Milk mastic

Milk cake mastic is one of the most famous, popular types. Its color turns out to be a little yellowish. The milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figures. Required Components:

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

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

Add all the ingredients to the pan, knead.
Knead until smooth and elastic.
Form a ball, sprinkle with powder.
Wrap the mastic with plastic wrap, leave for 30 minutes.

How to make marshmallow mastic? Preparing this type of plastic mass is not difficult. The quantity of components given in the recipe is enough to cover the product completely and fashion several figures. Marshmallow is better to choose plain. Essential Ingredients:

marshmallows - 200 g;
icing sugar - 500 g.

A step-by-step master class of mass on the basis of marshmallows for a do-it-yourself cake at home:

Marshmallows put inside the container for heating in the microwave. If there is no such device, then heat in a water bath. Add a piece of butter. We set it for 40 seconds or more so that the volume of the base doubles.
Sift sugar powder in portions, knead mastic with a spoon. If you want to make color, add dye right away.
When stirring with a spoon becomes difficult, sprinkle the table with powder, knead with hands. This process takes a long time, since there should not be 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, rolling out using a rolling pin.
You can store the mass in the refrigerator for up to three months. Before use, it must be heated in a microwave, knead with the addition of powdered sugar.

Chocolate Mastic Recipe

The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic must be selected milk, white, bitter, depending on the result that you want to get. Essential Ingredients:

water - 3 tsp;
icing sugar - 200 g;
chocolate - 100 g;
marshmallows - 150 g;
butter;
potato starch.

A step-by-step recipe for chocolate mass for a home-made cake at home:

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

Powdered sugar and gelatin mastic recipe

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

gelatin - 25 g;
cold water - 1 cup;
sugar - 2 glasses;
invert syrup - 170 ml;
icing sugar - 1.2 kg;
starch - 300 g;
salt - 0.25 tsp

A step-by-step recipe for making mastic for a cake with your own hands at home:

First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To cook it, put on a quiet fire a saucepan with 700 g of sugar and 300 ml of hot water. Bring to a boil with constant stirring. Pour 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 soda, after which profuse foaming should begin. Mix the syrup with a spoon several times at intervals of 10-15 minutes to leave the foam. Set aside 170 ml of syrup for mastic, the rest is stored in the refrigerator.
For mastic fill gelatin with half a glass of water. We prepare it as indicated on the package. After ready, filter so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.
When the mass boils, reduce the heat, boil for 8 minutes, but do not need to mix.
Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed.
Beat for a long time, so that the mass increases three times. It should become homogeneous, lush, white, shiny and wrap on corollas.
After changing the nozzles to spiral ones. Sift the powder, add 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. After knead on a table sprinkled with starch.

Marzipan mastic comes out smooth and supple. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures. Ingredients Required:

sugar - 1 cup;
almonds - 1 cup;
powdered sugar;
cocoa powder - 1 tbsp. l .;
almond essence - 3 drops;
water - 0.25 cups.

Step-by-step recipe for marzipan mass for a home-made cake at home:

Without peeling, dip the almonds in boiling water, boil for a couple of minutes, transfer to a colander. When all the water drains, pour the almonds on the board. Remove the shell, rinse the kernels, fry in a dry pan for 15 minutes with constant stirring. Grind the nuts in a blender until mashed.
Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, solid ball rolls from it.
Mix syrup with almonds. Warm up for 4 minutes. Pour the essence.
Sprinkle the board with powder, spread the mastic and knead.

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is protein-drawing mass made of? Its feature is the addition of protein and lemon juice. Necessary components:

icing sugar - 200-220 g;
lemon juice - 1 tsp;
protein - 1 pc.

The phased production of protein drawing mass for a cake with your own hands at home:

We transfer the protein to the container. Beat it a little with lemon juice.
Gradually interfere with the sifted powder in batches.
The mass should drain slightly from the scapula, but not be liquid.

Flower

Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains its given shape, freezes in a short period of time, and is easily molded. 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, pour gelatin, leave for 10 minutes. After heated to dissolve in a water bath.
We mix 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 a film, let it brew for half an hour.

How to make mastic color or shiny

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

Liquid dye or helium is added during the preparation of mastic. The color comes out even, for which there is no need to additionally mix the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can color it like this: dip a wet toothpick in a dry dye, stick a ball of plastic mass. Then mix thoroughly until a uniform color is obtained.
Dilute the dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of the powder knife. Dip a toothpick in the dye, pierce the mastic in several places, knead.
To make a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges in the middle, add more paint. Repeat this pattern until you get the right striped streaked color.

What should you do if you have only a few colors and you don’t have the right shade? Then you should know about the combination rules:

light green - yellow and purple;
green - blue and yellow;
khaki - green, brown;
lavender - lilac, blue;
blue - yellow, orange, green;
violet - 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;
fleshly - yellow, red;
black - red, blue, brown in the proportions of 1: 1: 1.
gray - red, blue, brown, select the proportions yourself until the desired shade is obtained.

If you are not stocked with 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, green stuff;
purple - juice of grapes, blackberries, blueberries;
chocolate - cocoa powder;
black - activated carbon.

Another common question when working with mastic - 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 ratio of 1: 1. Cover the mastic with vodka-honey mixture with a soft brush. After a few minutes, the vodka will begin to evaporate, then the jewelry will get a glossy beautiful shine.

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

Mastic is a product that allows you to sculpt figures, like plasticine. However, this smooth and delicious outdoor material dries quickly. There are many recipes for plastic mass based on different products, which you will learn about in the video below for beginners. This option of decorating a birthday cake with your own hands at home will surprise all guests. This special paste is intended for modeling pastries, creating a variety of decorations, giving baking a more aesthetic appearance.

Homemade honey mastic

Marshmallow Mastic Recipe

Sweet condensed milk mastic

For any festive table, you need a cake. Especially good when the cake is very large and beautiful. To decorate the cake, you can use mastic. From it you can make figures, or just cover it with a cake.

What it is?

Mastic - This is an edible substance, which is similar to plasticine, which allows you to use it for figures, or for sculpting inscriptions. With it, you can create an edible decoration. It is also stored for a long time (in the refrigerator, wrapped in film for about 3 months).

Types of Mastic

Mastic can be purchased at the store, or made at home yourself. The basis for it is marshmallows and sugar, the rest can be taken to taste.

honey. From such an easy to sculpt figures. It does not crumble and does not crumble.
gelatin (pastilage). Gelatin makes quick-setting mastic. From such a fine small and complex details are obtained.
dairy. The most common. It is made on condensed milk. It is most often covered with a cake.
marzipan. Very soft, it is covered with cakes or pies. Figures are better not to do.
industrial. The most versatile. Suitable for everything. Of the minuses - you can not cook at home.
flower. Use for very fine work. They make flowers out of it.

Recipes

Regardless of the type of mastic, you'll need:

rolling pin;
a rolling board, or a clean table;
ruler;
color ribbon;
food wrap.

Below we give the most common recipes.

Marshmallow

You'll need:

icing sugar (depending on the amount of mass);
200 gr. marshmallows;
2 tablespoons of water;
food colorings.

You need to add water to the marshmallow, you can add lemon juice. Put the mixture in the microwave for 45 seconds. Sift and add powder to the mastic. Add the powder until the mixture becomes like plasticine. Do not overdo it, otherwise spoil it.

After you finish with the powder, you need to wrap the mastic in film and put in the refrigerator for 30 minutes, after which it will be ready.

Dairy

You'll need:

200 gr. condensed milk;
160 gr powdered sugar;
150 gr. milk powder;
a teaspoon of brandy;
two teaspoons of lemon juice.

Mix powdered sugar and milk powder. Sift the mass. During sifting, pour the condensed milk and add lemon juice with cognac. After reaching the form of plasticine, wrap with cling film and hide in the freezer.

Paint and store

First think about the color that the mastic will have. The dye should be added during the process, so you get a more even color. If you decide to color it after preparation, you need to roll a ball out of it, make a recess in it and fill it with dye. Stir to a uniform color, put it in the refrigerator, wrapping in a film.

Keep the mastic in the refrigerator for no longer than three months. It takes two weeks to prepare figures from it so that they keep their shape.

Almost ten years have passed since the cake ceased to be only a delicious dessert, which is served for sweet and is the logical conclusion to the holiday. Now, various decor options using mastic allow you to create a culinary masterpiece. There is an opinion that such a design is only possible for masters who have learned the secrets of culinary art. To create such a culinary work independently under the power of each housewife, this will require minimal skills in baking, knowledge of the basics of working with mastic. Recipes for delicious cakes, creams for mastic, see below.

Which cake is suitable for mastic?

In order to get a beautiful mouth-watering cake decorated with mastic, it is necessary to follow several rules when choosing a baking recipe, cream and design option. The appearance of the product and the taste of the dessert depend on all these factors in the complex. Experienced culinary experts, who have more than a dozen prepared original cakes decorated with mastic, are advised to adhere to the following rules when creating a masterpiece:

Any cake can be used for the cake, for example, biscuit, honey cake, shortbread or even souffle.
The cream between the cakes can be completely different from sour cream, yogurt, cottage cheese or condensed milk. But under the mastic, such options cannot be used, since it can melt, lose its appearance.
Such a cream can be used as a base for mastic: oily, ganache, with marzipan or condensed milk. However, before proceeding with the decor, the cake should be cooled until the top layer has completely hardened.
Before decorating, it is necessary to carefully level the top layer so that the product looks as neat and beautiful as possible.
The subject matter of the design of the finished product depends on who it is intended for: for a child - characters from fairy tales or cartoons; for a boy - cars, superheroes; girls with a cake with a Barbie doll; women will be happy with a dessert with flowers - roses, daisies; and for men, a decor in the form of a barrel of honey, on the theme of fishing, cars, is suitable.

Step-by-step workshops on cooking a cake for mastic

There are many cake recipes that can be decorated with mastic and are able to please not only with taste, but also give true aesthetic pleasure. Different options of cakes, cream, and design give each housewife the opportunity to create a culinary masterpiece to her taste. Below is a selection of delicious and simple baking recipes for mastic, which even novice cooks can easily handle.

Sponge cake

The classic basis of any cake is biscuit cakes, for the preparation of which the most affordable and simple products are used. The recipe is based on a large number of eggs, which makes it possible to use fluffy, beautiful cake without the use of baking powder, soda. As a cream, any mass can be used. Depending on individual preferences.

Ingredients for Biscuit:

Eight eggs.
220 gr granulated sugar.
Wheat flour - 250 grams.
80 gr. butter.

Cooking Instructions:

Break eggs into a deep bowl, add granulated sugar and beat with a mixer until a significant increase in mass.
Sift the wheat flour, add to the egg mixture, mix well.
Melt butter, add to dough - mix well.
Batter, divided into two parts, bake in the oven.
Collect the cake by spreading it with the selected cream, and cover with mastic on top and decorate with figures from it.

Chocolate Cake Recipe

The taste of chocolate cake will be remembered by everyone for a long time, and the pleasant aftertaste of chocolate will still remind you of the most delicious dessert that you had to try. Such pastries can be supplemented with icing and cream with chocolate or any other filling option can be used for these purposes, and mastic and various figures, edible decorative elements from it can be used as decoration.

Products for cooking:

Cocoa - 30 grams.
One and a half cups of flour.
Baking powder - 1 teaspoon.
Eggs - four pieces.
One and a half glasses of sugar.
Butter - 225 grams.

Making chocolate biscuit:

Combine flour, baking powder and cocoa in one container, mix well.
Add oil, eggs to dry ingredients and mix thoroughly.
Pour in two tablespoons of hot water, mix until all the ingredients are completely combined.
Divide the dough into several parts, bake cakes in the oven.
Spread chocolate biscuits with cream to your liking, let it harden, after which you can proceed to design a culinary masterpiece with mastic.

Muffle souffle cake

To decorate with mastic, cakes without baking are suitable, where one or more layers takes a souffle. The preparation of such a dessert has several rules that should be followed: there must be a biscuit on the top and bottom of the jelly layer so that the culinary masterpiece keeps its shape; do not allow the soufflé and mastic to come into contact, otherwise the latter will flow. There are many recipes for a delicious layer of soufflé, with fruit, cottage cheese or the classic version - “Bird's milk”. Consider one of the cooking options.

Ingredients for Biscuit:

Two hundred grams of wheat flour.
Sugar - 160 grams.
Chicken eggs - 5 pieces.
Vanillin.

For souffle:

Gelatin - 20 grams.
Fruit yogurt - 400 ml.
Cream - 20 ml.
Fruits (peach, pineapple, fresh or canned).

How to make a cake with souffle under the mastic step by step:

To prepare a biscuit, beat the eggs with vanilla and granulated sugar until white peaks form.
Add wheat flour, mix gently with a spoon from the bottom up to keep air bubbles - this will add sponge to the biscuit.
Place parchment paper on the bottom of the mold, grease the container with oil and lay out the dough. Biscuit oven at a temperature of 175-180 degrees for half an hour. Allow the workpiece to cool, then cut in half.
To make a souffle it is necessary: \u200b\u200bsoak gelatin for swelling. Add sugar to yogurt, add gelatin and mix well.
Grind the berries, whip the cream into foam.
Into the cooled yogurt, add cream, mix well, add chopped fruits.
Lay a biscuit at the bottom of the mold, then pour and lay one more cake on top. Allow the cake to solidify completely.
Align the cake with butter cream, cover with mastic.

Honey cake recipe

The honey cake recipe is known to many and passed on in the family from one generation to the next. In the standard version, the culinary product is decorated with crumbs of cake, but modern craftswomen began to decorate dessert with mastic, which makes it possible to decorate a favorite cake with amazing taste in an original way, guided by their imagination or the wishes of the client.

For the preparation of cakes, the following ingredients are required:

Fresh, liquid honey - 2 tablespoons.
Two eggs.
Sugar - 1 teaspoon.
Two teaspoons of salt.
Margarine - one hundred grams.
Flour - 3 cups.

Ingredients of sour cream for Medovik:

Fat sour cream - 800 grams.
One glass of granulated sugar.
Oil - 250-350 grams (the amount depends on the fat content of sour cream).

Step-by-step preparation of the cream:

Mash the butter with a fork, add a fraction of sugar and mix thoroughly. Pour gradually the remaining sugar, kneading it well until the two components are completely combined.
When the butter and sugar are completely combined, it is necessary to gradually introduce sour cream 1-2 tablespoons, mixing all the components well.
Sour cream crust cake ready.

Step-by-step preparation of cakes:

Put honey in a small bowl and melt over low heat. After boiling add soda, mix thoroughly. Cook until caramel color.
Beat with a mixer two eggs with a glass of sugar and pour into a bowl with caramelized honey. Add margarine to the resulting mixture, beat well with a mixer.
Put the pan back on fire, add 1/3 flour, beat with a mixer. When the dough begins to thicken, heat up, remove the container from the heat and continue the gradual introduction of flour, without stopping stirring.
Cool the dough in a refrigerator or a cool room, for example, on the balcony. Divide everything into several parts, roll out and bake in the oven cakes for five minutes at a temperature of 200 degrees.
When all the cakes are baked, it is necessary to let them cool slightly and coat with sour cream (if an oil layer is used, the cakes must be soaked with sugar syrup).
The cake for decorating with mastic is ready, the culinary chooses the design option himself and it all depends on personal wishes.

A simple recipe for a cake "Sour cream"

The recipe for Sour Cream is known to many housewives, and everyone remembers its taste from childhood, when a shortage of products encouraged women to invent delicious desserts based on what was available. Such a cake fits well with mastic, the main thing is not to forget about the intermediate layer - a special cream, thanks to which mastic will smoothly and beautifully cover the culinary masterpiece.

Products for cooking:

Eggs - 3 pieces.
Kefir, sour cream - 1.5 cups.
One and a half glasses of sugar.
Flour - 1.5 tbsp.
Soda, vinegar for quenching.
Vanillin.
For cream, you need sour cream and sugar.

Step by step preparation of the cake:

Combine all the dough products in a deep bowl and mix well.
Divide the resulting batter into 3 parts, pour cocoa into one of them to add chocolate color and taste (2 tbsp. L.).
At an oven temperature of 200 degrees, bake cakes.
For cream, it’s good to whip cream or fat sour cream with sugar.
After cooling, cut the cakes in half, grease with a cream, let it brew.

Cake recipe "Dairy Girl"

Light, airy cake got its beautiful name thanks to condensed milk from Germany “Milchmdchen”. Simplicity in preparation, exquisite taste and the ability to use various creams for cakes - all these became the main reasons that many housewives liked the dessert. In modern culinary art, the recipe for the Dairy Girl cake is used to make a dessert decorated with mastic.

Cake Recipe and Essential Ingredients:

Bank of condensed milk.
Two chicken eggs.
A glass of flour.
Baking powder tablespoon.

For cream:

Powdered sugar - 0.5 cups.
Cream - 400 ml.

Cooking Cake:

Put condensed milk in a deep container and break the eggs. Beat ingredients until smooth.
Gradually introduce baking powder, wheat flour - mix everything well.
On the parchment, draw the shape of the desired cake and pour a little dough. Bake in the oven, preheated to 180 degrees - 5 minutes. Bake all the cakes, let them cool slightly.
Beat cream with cream sugar and coat with cakes.
The top of the culinary masterpiece should be covered with oil cream so that the mastic is evenly coated and holds well.

Pancho Cake

Many sweet tooths are familiar with the amazing taste of the original Pancho cake, and in the cookbook of almost every housewife there is a recipe for this dessert. Delicate taste, unusual design and the ability to make some adjustments to create new product variations. “Pancho” is ideal for decorating a cake for mastic, for example, creating a dress for a Barbie doll.

Ingredients for cakes:

Chicken eggs - five pieces.
Sugar - one and a half cups.
Cocoa - 4 tablespoons.
Baking powder - 1 hour. l
Flour - 1.5 cups.
Lemon juice - 1 tsp.

For cream:

Sour cream or cream - 3 cups.
Sugar - one glass.

Step by step cooking:

Beat the whites until a stable white foam.
Combine and grind the yolks with sugar and beat, add the proteins, mix well, add flour and lemon juice.
Add the remaining proteins, mix everything thoroughly until complete connection.
Divide the finished dough into several parts, add cocoa to one of them. Arrange in two containers and bake cakes in the oven.
To prepare the cream, beat the sour cream with sugar until thickened.
Place one cake on the bottom of the plate, cut the rest into small cubes, which are laid out in layers, carefully pouring cream until a small slide forms.
To harden the cream, put the dessert in the refrigerator, then decorate with mastic.

The best recipes for a cream base for a mastic cake

When creating a delicious cake, the right choice of cream plays an important role. Firstly, it should be ideally combined with cakes, complement them and create a harmonious taste tandem; secondly, it is necessary that it fits the mastic, does not spread and holds its shape well. To prepare a delicious dessert, cream cake for mastic based on butter, condensed milk or marzipan is suitable. See recipes below.

Cream of boiled condensed milk

A simple but insanely delicious cream can be made from butter and boiled condensed milk. Despite the minimum number of ingredients and ease of preparation, the mass has an amazing taste and is ideal for a cake that will be further decorated with mastic. To make a cream, you need condensed milk (1 can) and 30 grams of butter with a high percentage of fat content.

Step-by-step preparation:

Beat softened butter until fluffy.
Add boiled condensed milk to the container and beat at low speed with a mixer. Do not overdo it, it is necessary that the components are well connected.
Put the mass in the refrigerator for cooling and thickening.
Cover the cake with cream, decorate with mastic - an amazing dessert is ready.

Protein Oil Cream

According to many chefs, the ideal option is to use butter cream for mastic cake. This is due to several factors: it keeps its shape well, fits any cake for the layer or can participate in the decoration of the product, does not allow the mastic to spread, prevents the mixing of colors. It is possible to prepare an oil cream on a protein basis at home on your own.

Components for cooking:

Protein - 4 pieces.
Oil - 300 grams.
Salt.
Powdered sugar (sand) - 200 grams.

Step-by-step cream preparation:

Separate the proteins from the yolks and place them in a deep container.
Add sugar to the proteins, heat until dissolved in a water bath, then remove from heat and let cool.
Beat the butter until lush foam.
Beat the whites with clean, dry whisks, after adding a pinch of salt. Beat until a brilliant resistant foam is formed, then gradually introduce oil without stopping the mixer.
The cream is ready, it can be used to smear cakes or used as a base for mastic.

Cream "Ganache"

Chocolate lovers will definitely like the ganache cream. An amazing cream-based dish can be used to prepare a variety of desserts, grease cakes when baking a cake or decorating finished culinary products. In addition, ganache is perfect for mastic, helps to create a culinary masterpiece with amazing taste.

The recipe for ganache cream includes the following ingredients:

Black chocolate with a high percentage of cocoa content - 200 grams.
Fat cream - 125-200 ml (the exact amount depends on what consistency you need to get).
Powdered sugar - 2 tbsp. l
Butter - 50 grams.

Step-by-step preparation of "ganache":

Grind the chocolate into small pieces.
Pour the cream into a deep container and put on a small fire. Constantly stirring it is necessary to bring to a boil.
Put the broken chocolate in hot cream and let it melt for five minutes.
Add powder or sugar if you want to get a sweet cream.
Stir all products thoroughly until all components are fully combined.
Allow the mixture to cool slightly and gradually introduce the oil, stirring constantly.
Stir the cream until smooth, use after cooling to form a cake.

Cake with cream of yogurt and fruit is ideal for creating a light dessert. To prepare, you need a minimum of ingredients, time and effort, and the finished result will win the heart of every sweet lover. The advantage of this cream is the possibility of its use in cakes for mastic, the main thing is to constantly store it in a cool place.

According to the recipe for the preparation of the cream, you need the following ingredients:

Fruit yogurt - 500 grams.
Whipped sour cream or cream - 200 gr.
Gelatin - 15 grams (agar-agar can be used).
Cold water - 50 ml.
Fruit liqueur - 20 grams.
Fresh fruit to taste.

Step by step cooking:

Soak gelatin in water until swelling is complete.
Add sugar to the cream and beat.
Beat yogurt at a low speed with a mixer or whisk.
Combine the cream with yogurt, mix the ingredients thoroughly until they are completely combined. Add chopped fruits (peaches, bananas, strawberries - optional) and gelatin, mix thoroughly.
Cover the cake with cream, and after the filling has completely hardened, it is worth starting to assemble the dessert.

How to align a cake with mastic

In order for the cake decorated with mastic to look neat, appetizing and beautiful, it is necessary to level the cream before applying the final layer. Simple actions will help to create a delicious work of art from classic pastries. It will win the heart not only of the hero of the occasion, for whom the product was prepared, but also of everyone who happens to see and try dessert. For the alignment procedure you will need: a knife with a wide blade or a special culinary spatula, a small towel or paper towel, hot water.

Aligning the cake under the mastic:

Ready cake, covered with cream under the mastic, put in the refrigerator until completely solidified.
To take out the cooled dessert, moisten the knife or shoulder blade in hot water, then wipe it dry so that not a single drop of water remains, but at the same time the temperature of the instrument remains.
Run a knife through the cream. Under the influence of a warm tool, the cream will begin to melt and take the form that the cook needs.
After several manipulations, put the product back in a cool place and allow the cream to cool. Repeat the procedure until the surface is perfectly smooth without tubercles, dimples, and uneven corners or transitions. Having obtained the desired result, proceed to decorate the cake with mastic.

Video: how to bake a cake with mastic at home

On my birthday I would like to especially please the birthday man, relatives, surprise the guests not only with a delicious dessert, but also with its original design. To prepare a culinary masterpiece, you will need several components: chocolate sponge cake, cream based on whipped cream with the addition of cottage cheese dessert, berries for a layer, mastic and figures from it for decoration. Decoration, decoration of the dessert depends on the individual preferences of the birthday man, inspiration and possibilities of the master. An example of step-by-step preparation of a cake and decorating it with mastic look at the video:

Sugar mastic for the cake is a thick plastic cream, from which it is easy to make different figures to decorate baking. It tastes good and has a long shelf life. In this article we have collected the most popular recipes for mastic - they will be useful to those who always make cakes at home: all the instructions are illustrated with photos and step-by-step recommendations, so that you will succeed!

It is not difficult to make a classic sugar mastic for a cake - any lay person who wants to cook desserts at home can afford it.

We prepare a lot of the following products:

Powdered Sugar - 455 grams.
Food glycerin - 2 teaspoons.
Gelatin - 1.5 teaspoons.
Invert syrup - 1.5 tablespoons.
Water - 2 tablespoons.

Goes to step by step instructions with a photo. Initially, the gelatin is slightly heated in warm water. Then the container is placed in a steam bath, where it lasts 1-2 minutes. The main thing is to prevent the gelatin from boiling, otherwise it will lose its bonding properties. Syrup is added to the hot gelatin.

Next step: sifted sugar before use. This will protect against lumps that can spoil the appearance.

After the powder is thoroughly sieved, it must be introduced into the gelatinous mass, then mix everything with your hands. The resulting base can be used immediately (correctly rolled out with a rolling pin, and then applied to a cake or made figures), or can be left for the future. If you properly pack and store mastic at home in the refrigerator, then the shelf life of the product reaches 2 weeks.

If you have mastered the classic recipe, then you can make an unusual mastic for the cake, for example, with your own hands you can make milk, pastel, custard and chocolate options.

Milk option

The following ingredients are used for this option:

Dry milk mixture - 150 grams.
Powdered Sugar - 150 grams.
Condensed milk - 150 grams.
Lemon juice - 2-3 tablespoons.

Milk powder and powdered sugar are sifted well. Then, condensed milk is gradually added to this mixture, pour lemon juice. Now knead the mass with your hands until it becomes elastic. So that she does not pester her hands, the table must be constantly sprinkled with powdered sugar or starch. Ready mastic for condensed milk cake is stored in a container or roll it into a ball, wrap with cling film and put in the refrigerator. Within 2 weeks, the mass can be removed and used to decorate baking.

Pastilage

Such sugar mastic dries quickly and is convenient in the manufacture of small parts (for example, it is easy to make a bow out of it, ruffs from mastic or petals of edible flowers). Figures from this mass are durable and can be stored for a long time in a dry room.

For home cooking you will need:

0.5 kg of powdered sugar.
50 grams of starch.
6 grams of gelatin.
50 grams of water for wetting.
A couple drops of lemon juice and a little honey.

It takes about 20-30 minutes to prepare the mastic. First, the gelatin is soaked in water with the addition of lemon juice and honey. After everything swells, it is necessary to heat the mixture until it is completely dissolved, and then allow to cool. Starch is mixed with powdered sugar, and dissolved mass from gelatin is added there. Everything is whipped with a mixer. If the mass is too thick, then mixing is best done independently, with your own hands.

Chocolate Marshmallow Yummy

Mastic for marshmallow and chocolate cake is convenient in that it holds its shape well, does not flow, does not crumble after drying the figures. And she’s very tasty.

The basis of the following products is made:

Chocolate - 100 grams.
Marshmallows small marshmallows - 90 grams.
Cream - 30 ml.
Butter - 1 tablespoon.
Powdered Sugar - 120 grams.
Cognac - 1-2 tablespoons.

Cooking the mastic mass takes about half an hour. First, slowly dissolve pieces of sweet chocolate over low heat (the composition does not matter, but milk will be tastier). We interfere with it, not allowing it to burn to the bottom of the dishes. Without removing from the heat, add marshmallows. Cook until completely dissolved. As soon as the marshmallows dissolve, pour the cream, cognac into the pan and add the oil. Everything is prepared until a thick smooth mass is obtained. Remove from heat and pour the sifted powdered sugar into the hot mixture. We stir until the mass acquires the consistency of an elastic soft dough suitable for rolling and creating the desired shapes.

Custard option

This delicious mastic is prepared from the following components:

Water is a third of a glass.
Butter - 50 grams.
Flour - 100 grams.
Salt to taste.
Cocoa (optional) - 2-3 teaspoons.
Powdered Sugar - 300 grams.

The pan is heated with oil and a pinch of salt. As soon as the butter melts and the water just starts to boil, all the flour is poured. If you want to achieve a chocolate flavor, then cocoa is added along with the flour. After the first bubbles, the pan is immediately removed from the heat and powdered sugar interferes with the mixture. Everything - the basis for decorating cakes is ready. You can roll it and apply it to the surface of the cake or make a butterfly, sails or other shapes from the rolled base.

Important Rules

There are some rules and secrets that will help in the production and decoration of your pastries:

When preparing a cake for mastic, remember that only dense baking is suitable, the fragile texture will not withstand the decor and will crumble and sag.
The main ingredient is the basis of powdered sugar - without it you can’t prepare mastic for the cake. It can be done at home by simply grinding and sifting granulated sugar, or you can buy ready-made powder in a store.
In order for the figures to maintain their shape, professionals at their workshops recommend adding starch, honey, protein mix, gelatin, marshmallows or condensed milk - these products help to achieve mass strength and prevent crumbling. To glue several figures together, you can use egg white with a little sugar.
The coating for covering the cake can not be applied on a wet basis - on soaked cakes, sour cream, etc. The mastic mass from moisture quickly dissolves and loses its thick consistency. It’s best to make a ganache for the cake and place it in front of the mastic (this will protect the decorations from water). A layer of marzipan is also suitable.
If you cover with a mastic layer the entire surface of the cake, then do it with your hands sprinkled with starch. What definitely cannot be done is to pull the edges strongly - the mass may break. We also recommend rolling the cake thinner (3-5 mm) - a too thick base will not lie flat and will look ugly.

If you want to make colored mastic (for example, to get white, red, brown or black mastic), then it is allowed to decorate ready-made figures with food colors diluted with vodka, cognac or liquor. To make the surface on the cake shiny, cover everything on top with a thin layer of honey with vodka (mixed in a 1: 1 ratio).

So, we have listed the main recipes and talked about the intricacies with which sugar mastic to cover the cake will turn out even for lay chefs. In the end, we recommend that you watch these video tutorials, which clearly show everything that we talked about in the article:

Good day, friends! If you decide to bake a delicious dessert at home, mastic for cake at home, a step-by-step recipe with a photo of which you will find in this article, you will definitely come in handy.

Home-made, self-made cakes always carry some special energy, the hostess puts in them a piece of her soul. Do you want your cake to be truly remembered by the guests?

Then decorate it with mastic, giving a truly chic look. You do not know how to do this? I will be happy to help you. So where do you start?

What is mastic?

Many novice cooks are wondering: what is mastic? The answer is simple: it is a soft, viscous, edible material resembling plasticine in its structure.

Surely everyone saw pastry cakes decorated with original figures and flowers. Mastic serves as a kind of decor and is often used by professionals to decorate desserts.

Don't you consider yourself an aces in the world of culinary? Do not despair, everyone started small. If you correctly approach the manufacture of a mixture of marshmallows, it will turn out even for a beginner. Before preparing the substance, do not forget to prepare the necessary ingredients. What and in what proportions to take for this material - learn further.

Homemade Cake Mastic Recipes

Professional confectioners distinguish several types of this paste.

Common (sugar). Classic mastic with sugar is suitable for large decorations: decorating a cake, making the basics of figures.
Flower. Thin, elastic and pliable gelatin material is commonly used for delicate jewelry such as roses and other colors. Also, using it, it is easy to form small details - for example, eyes and a face for a figure. On a note! Figures for the cake are made in advance. So that they dry well and do not fall apart, you need to hold them in the refrigerator for some time.
Mexican. Used for complex jewelry requiring special skill and professionalism. Making it at home is quite difficult. You need to have at least basic cooking knowledge. Typically, such pasta is used by private confectioners.

Ingredient preparation

To prepare a classic test at home, we need:

potato starch - 100 g;
icing sugar - 250 g;
a pack of butter;
lemon juice;
marshmallows - 1-2 packs.

Do you plan to create a paste of different colors? Add food coloring to the list above to help you achieve a rich color tone.

Mastic Recipes: The Best Options

Mastic from condensed milk, marshmallows, gelatin ... There are many varieties of this substance, so I present to you several recipes that I personally tested.

Classic

For it, you will need 230 g of marshmallows marshmallows, (available at a regular grocery store), 450 g of powdered sugar and 2 tablespoons of butter.

Put the marshmallows from the pack in a pre-cooked container.
Put in the microwave for about 1 minute and wait until it melts.
Then carefully stir the resulting mixture with a large spoon, getting rid of lumps.

At first it will be difficult to do this, marshmallows strongly adhere to the surface. In extreme cases, you can take a small mortar in order to give the marshmallow the desired shape. You do not quite succeed? I advise you to watch my video, which will come to your aid.

Stir the entire mixture until smooth, gradually adding powdered sugar into it. Put the resulting mastic in the refrigerator for 3-4 hours.

Milk mastic

For this type of dough, milk powder or cream is used. Take about 150 g of the mixture and add condensed milk to it. Do not forget about lemon juice, a few drops will be enough. Add powdered sugar to the resulting substance, introducing it gradually. As a result, you will get a sweet, even slightly sugary mixture that will appeal to the sweet tooth. Knead the plastic dough and send it to the freezer.

Sugar

This type of gelatin mastic is intended for sculpting small elements, such as rose flowers. To prepare a medium consistency substance from which it is convenient to sculpt small details, you will need a pound of powdered sugar, 2 tablespoons of gelatin, vanillin and a little lemon juice.

Melt the gelatin in a water bath, add a couple of tablespoons of lemon juice and a spoonful of vanillin to it. Then start adding powdered sugar, stirring everything until the consistency of the dough. As a result, you should get a light, non-solid material that must first be held in the refrigerator before starting work.

Honey

Unusually soft substance, which is perfect for covering and decorating the cake, as well as for large elements of decorations.

You need to take:

800 g of powdered sugar;
20 g of gelatin;
200 ml of honey.

Soak the gelatin in water (45-50 ml), then transfer it to a water bath, after mixing it with honey. The resulting mixture must be mixed with powder until small dents from the fingers form. Such material is much milder than sugar; with it, you can easily fit the cake, creating a beautiful, even base for a chic wedding cake.

Chocolate

Semi-soft mass with a rich taste is suitable for creating various figures.

Melt the bar of dark chocolate in the microwave and transfer everything to a water bath.

Gently stir, introduce marshmallow there until it is completely dissolved.
Then you need to add a little cream, a spoonful of cognac and butter.
Achieve a homogeneous mass by mixing everything several times.
Knead everything into an elastic, stretching dough and send it to the freezer.

Original roses and other flowers are made from chocolate mastic.

Other recipes for mastic cake at home

There are several non-banal recipes that will help you please and surprise guests. The mastic will turn out to be more pliable and soft, so you can sculpt any product from it.

Mastic for condensed milk cake

Such a recipe for a substance is becoming increasingly popular. From it you can cook a variety of elements, whether it is a cake slice, flowers or sweet figures. The dough has a pleasant, rich taste.

You will need 200 g of condensed milk, lemon juice, 150 g of powdered sugar and as much cream.

Mix the last two ingredients, gradually introducing condensed milk into them.

Add a little lemon juice for taste and knead the dough. Such a substance will not have a classic white color: it will be a light yellow hue. You can see how the mastic from condensed milk looks in the pictures.

This mixture is often used to decorate cupcakes and cakes by professional confectioners. To do this, you need to take 20 g of gelatin, 450 g of powdered sugar, lemon juice, egg white and confectionery fat.

Melt gelatin and add cooking oil with powdered sugar.
Then put in protein and lemon juice, mixing everything thoroughly. For these purposes, it is recommended to use a combine.
Having received a homogeneous substance, knead the dough out of it, which must be packed in polyethylene and sent to the freezer until completely frozen.

Now you are convinced that making this substance with your own hands is not as difficult as it seems?

Do not be afraid to experiment and create interesting options.