Modern cooking cannot be imagined without pastry made from mastic. This jewelry not only attracts the eye, but also is a very tasty product. Nevertheless, four centuries ago, people did not even suspect what mastic for cake is. In the 16th century, this sweet became popular among confectioners in Western Europe. However, at that time purely sweets were made from it.

What is mastic for cake and pastries, the world has learned closer to the 20th century. Today, this decoration is used in the preparation of sweets even more often than icing.

What is mastic?

For cake and other types of sweets, this substance plays the role of coating and decoration, as it has a pasty, elastic consistency. Thanks to this, confectioners can easily give their products any shape. It is important to understand that only dense cakes (based on several layers of cake layers) can withstand the weight of mastic.

The composition of this confectionery product can be varied. The only ingredient that is necessarily included in mastic is icing sugar. The rest of the composition may include starch, and protein, and gelatin, and marzipan, and marshmallows, and many other products. Dyes and flavors are often used in widespread production.

There are a lot of recipes for making mastic, so everyone can look for a suitable option for themselves to make it with their own hands. For this, you do not need to take a special master class. A mastic cake is prepared at home in a matter of hours.

It should also be noted that this decoration in itself is very high-calorie. Per 100 grams of product, about 393 cal.

Kind of mastic

To date, powdered sugar jewelry can be found in any confectionery or even grocery store. Also, it is quite realistic to cook them at home. However, before this, it is important to distinguish between types of mastic mass: gelatin, honey, marzipan, milk, flower. A separate variation of the product is the industrial type.

The gelatin mass in some recipes is called pastilage. Such mastic hardens very quickly, remaining elastic and firm. This effect is achieved due to the basis of decoration - gelatin. This option is ideal for cutting flowers and small details.

The next type of mastic is prepared not from sugar, but from honey. Thanks to this, the mass is very soft, but does not crumble after drying.

Milk mastic is considered one of the most popular types of cake decorations. The cooked mass can not only cover the entire upper cake, but also fashion small simple figures out of it. The main ingredient is

Marzipan mastic is considered the softest in consistency. It should be rolled out with a thin layer, which will eventually cover the cake. On the other hand, it is not suitable for sculpting figures and even inscriptions.

The best option for complex products from mastic is a floral look. From such a mass, you can make both a large rosebud and small snowdrops. In any case, it will not lose its appearance and shape.

Industrial mastic is used for cakes in a wide implementation. At home, it is impossible to cook. This mastic is suitable for tightening the cake, and for decorating it. Appearance is often more beautiful and brighter than when manufacturing at home, as various industrial dyes and other additives are used in industry.

Basics of making mastic

In order to make sugar mass, you need to take care of the presence of some tools that should always be at hand. Firstly, it is a rolling pin and a wooden board. In fact, any flat and dry surface, including a table, is suitable for manufacturing. Also at hand should be cling film, a round sharp knife, a ruler, molds and various accessories (ribbons, beads and others).

Before cooking, it is important to understand what mastic is. For a cake, this is an adornment, but not its basis or layer.

Most often, mastic is made from powdered sugar, water, lemon juice and gelatin, but there are options. Many confectioners advise adding oil and glycerin to the mass so that the mixture does not dry very quickly.

All ingredients are added to a deep enameled pan or bowl. Stir for about 15 minutes until smooth. The finished mass is allowed to sprinkle with starch or powder to prevent sticking to a wooden surface and hands. The rest of the mastic should be stored in cling film so that it does not dry out.

To proceed only after the top layer of the cream has completely hardened. It is recommended that the confectionery be coated with a dry biscuit or marzipan.

Homemade Mastic Recipe

For a cake, it is customary to use a gelatin, marshmallow or milk mass. The first option is the most budgetary, but the other two are the most airy and delicious.

1. Homemade mastic for gelatin cake, in addition to the protein “fixer” itself (2 teaspoons), consists of the following ingredients: 450 g of powdered sugar and 50 ml of water.

For cooking, you will need two deep enameled bowls. The first mixes cold water and gelatin powder. The second should sift the powder. After the mass has swollen in the first bowl, it must be held for several minutes in a water bath. The next step is to add powder to the mixture. The finished mass is rolled into a ball and wrapped in cling film.

2. Marshmallow mastic is suitable for sculpting simple shapes and pouring the upper cake. By consistency, it should be soft and viscous. The composition of the ingredients includes: 200 g ordinary marshmallows, 2 tbsp. tablespoons of water, 100 g of powdered sugar. Optionally, food coloring can be added. In this recipe, marshmallows play the role of gelatin.

To expedite the preparation of this type of mastic, you will need a microwave. Marshmallows are poured with water and pounded with a fork. Then the mass is placed in the microwave for 1 minute. After the marshmallow is finally melted, sifted icing sugar is added to it. As soon as the mass consistency resembles plasticine, the mastic will be ready for modeling. However, confectioners advise home-cooks not to rush with modeling and leave the mixture in the freezer for half an hour.

3. Milk mastic is very popular among most housewives because of its richness and sweetness. By consistency, it will be similar to marshmallows. The composition of the ingredients includes: 200 g of condensed milk, 250 g of powdered sugar, 2 teaspoons of lemon juice. You can also add 5 ml of cognac to the mastic.

The preparation of condensed matter is reduced to mixing all the ingredients to a uniform, viscous consistency.

Processing and storage of mastic

At home, you can easily color the sweet mass. To do this, you need the right color. It should be added only at the stage of initial mixing of the ingredients. If you try to do this procedure after preparing the mastic, then the color will be uneven.

To give the mass a light shade, you can also use juice of spinach, beets or carrots.

from mastic

The most demanded today are confectionery products with the addition of fresh apples, citrus fruits, berries and other plant products. Also very popular are fruit cakes made of mastic for a year for a child. This option kills two birds with one stone at once - both tasty and colorful, which is what children need.

The test includes: 150 g shortbread cookies, 125 g butter, 60 g milk chocolate.

For cream and a layer you will need: 450 g fat-free yogurt, 200 ml cream, 20 g vanilla and cappuccino powder, 3 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of gelatin. added to taste. Instead, you can use jelly.

Fruit mastic cake step by step:

1. Cookies are crushed to powder, mixed with butter and melted chocolate.

2. The mold is abundantly lubricated. You can not sprinkle its edges with flour or powder.

3. The resulting mass of cookies is placed in a mold, then in the refrigerator for 30 minutes.

4. To prepare the layer, all the relevant ingredients are mixed. The liquid mass is placed in the refrigerator.

5. Cookie dough rolls onto cakes. Bake only over low heat.

6. Fruits and cream are laid out on the finished cakes.

For such a cake, milk mastic is best suited. Figures can be made in advance.

Mastic Sponge Cakes

Do it yourself sponge cakes made from mastic in just 1 hour. To do this, you will need the following ingredients: 4 eggs, 2 tbsp. tablespoons of sour cream, sugar, flour, baking powder and cocoa powder, 1 tbsp. tablespoons of poppy seeds, raisins and chopped nuts. The cream contains only 400 g of butter and 800 g of condensed milk.

Sponge cake from mastic step by step:

1. To prepare the cake mix all the ingredients for the dough.

2. The resulting mass is poured into the mold. Bake at 180 degrees.

3. Soak cakes with cream and butter in a ratio of 2 to 1.

4. The edges of the cake can be decorated with chopped nuts.

For a biscuit product, marshmallow mastic is better. Installing figures on ground nuts or raisins is not recommended.

Puff pastry cakes

For the preparation of such confectionery products, it will not be amiss to go through the next master class. Cake made from mastic based on puff pastry requires products such as 650 g flour, 400 g butter, 2 eggs, 150 ml of water, 1 tbsp. a spoonful of cognac and vinegar, salt. The main ingredients of the cream are milk (750 ml), yolk (4 pcs.), Sugar (200 g) and butter (120 g). Also in the layer you can add 50 g of flour and 1 tbsp. a spoonful of vanilla.

To begin with, in order to make puff cakes from mastic with your own hands, mix vinegar, cognac and water in a glass. Then do the same procedure with eggs and salt in a small bowl. After that, both masses are mixed until homogeneous. At the final stage, oil and flour are added to the mixture. The finished dough is divided into 12 parts (future cakes). At the same time, custard is made in the oven at 220 degrees.

The cake should be well layered. For decoration, ordinary gelatin mastic is suitable.

If the mastic rolls poorly, it can be slightly warmed up.

Installing figures is best on a layer of butter cream or marzipan.

Unused mastic in the film should not be stored for more than 2 months.

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 TABLEWARE NEEDS

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 PREPARING HOME MASTICS FOR CAKE DECORATION

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.

DAIRY 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. We form a ball, sprinkle with powder. Wrap the mastic with plastic wrap, leave for 30 minutes.

MASTER BASED ON MARSHMELLOU

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 piece of butter - about 30 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 30-40 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.

MASK FROM POWDER AND GELATIN MASK

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 well 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

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.

PROTEIN AND DRAWING MASS

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 CORRECTLY OR BRILLIANT MASTIC

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 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;
• 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;
• flesh - yellow, red;
• black - red, blue, brown in the proportions of 1: 1: 1.
• gray - red, blue, brown, select proportions
• yourself until the desired shade.

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.

Enjoy your meal!

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The method of preparation of mastic with marshmallows at home:

1. Take a deep glass bowl and put marshmallows in it. You can use the dishes for the microwave.
2. Add lemon juice and butter.
3. Place in the microwave for a few seconds. Marshmallows should begin to melt, but should not be brought to complete dissolution or boil. As a rule, achieving the desired consistency is obtained in 25-30 seconds, but due to the varying power of the furnace, this process can take place faster or longer in time.
4. Remove and mix until smooth.
5. Mix starch and powdered sugar.
6. Gradually inject the powder with starch into the mass, each time thoroughly mixing.
7. When the mixture becomes thick and plastic, stops sticking to your hands and begins to shine, wrap it in cling film and place in the refrigerator for a day.

The recommended exposure time of the finished mixture in the refrigerator is from 24 hours or more. But before using the mastic to decorate the cake, it should be kept for several hours in a room at room temperature, without removing it from the film.

Advice! When making mastic, always use purchased powdered sugar. It should be very small, which is impossible to achieve at home. If grains of sugar fall into the powder, the mass will begin to tear.

How to color mastic for making figures

Before sculpting, you should paint the mastic in the desired colors. To do this, use natural helium dyes. They are very economical, dense and concentrated, make it possible to obtain both bright saturated colors and gentle warm shades.

To color the mastic, separate a small ball of material, make a depression in the center and add some food coloring. Then vigorously stir the mass until a uniform color. After staining, each piece is necessarily wrapped with cling film to avoid drying out.

You can paint the finished figure with a brush, but in this case you need experience and good artistic abilities. It is important not to go into different parts of the paint with paint, to be careful.

Making figures from mastic

The basic design principle of the figure itself is quite simple:

1. If you plan to transport the finished product, it is recommended to make a wire frame that will securely fix the position and individual parts of the mastic figure. The frame is made in the case of a strong slope of the figure.
2. The face of a cartoon hero or person can be made using a special mold, or using ordinary dolls with a relief profile.
3. Various parts, such as the head and torso, are connected with toothpicks or skewers.
4. Small details, such as fingers, fringe on clothes, etc., are cut with a knife or artistic stack.
5. Patterns on the surface are drawn with a toothpick.
6. Details such as eyes, lips, eyelashes, eyebrows, small pieces of clothing are painted with food felt-tip pens.
7. To add shine to elements or to give a natural look, use kandurin. It is bred in vodka and applied to the figure with a brush.

The finished figure solidifies for several hours and is stored in a closed container at room temperature for up to 10 days.

Important! During sculpting, do not remove the bulk from the cling film. After separating the desired piece from it, immediately wrap the edges of the film so that the mastic does not harden.

How to make flowers from mastic

Flowers are the most popular, spectacular and traditional decoration for cakes. Mastic for creating flowers is particularly plastic, since it is rolled out with a very thin layer that should not be torn.

Recipe for milk mastic for flowers

To create simple compositions, you can use the milk recipe:

1. In equal proportions, mix sifted powdered sugar, powdered milk and condensed milk. Knead until smooth, dense.
2. Divide the mixture into several parts and color with food coloring.
3. Wrap each part with cling film and put in the refrigerator for a day.

If you want to make more complex color bouquets with subtle, graceful petals and miniature details, you need to use stabilizers as ingredients that resemble food glue in their properties.

Marshmallow Flower Mastic Recipe

Ingredients:

• Egg white - 1 pc.
• Tragant - 2 teaspoons;
• Sifted icing sugar - 250 grams.

In addition, you will need pre-prepared marshmallow mastic.

The method of preparation of floral mastic from marshmallows for cake:

1. Mix protein, tragant and powder to a homogeneous, plastic mass.
2. Wrap in cling film and leave for 4 hours.
3. Add marshmallows mastic in a proportion of 1/3 to the previously prepared mass, mix thoroughly, wrap in plastic and leave in the refrigerator for a day.

There are more complicated recipes when carboxymethyl cellulose (food stabilizer E466), culinary shortening, astragalus gum and other elements are introduced into the mass.

Advice! So that the mastic rolls well and does not stick to the inventory, wrap the cutting board with cling film, sprinkle your hands and rolling pin with powdered sugar or starch.

How to shape flowers from mastic

To form beautiful buds you will need: a ball for mastic, foam rubber, foil, molds for cutting flowers and petals, silicone vines, a toothpick.

An example of making roses from mastic:

1. Prepare the core for the flower - form an elongated circle in the form of a drop and leave to dry for 2 hours.
2. Roll out mastic pancakes with a thin layer, cut out a flower with a mold. Go around the edges of the leaves to give them a natural, curved shape.
3. Place a core on one edge of the toothpick.
4. Put the cut flower on a foam stand and pierce in the center with a toothpick so that the core drops onto the petals.
5. Fold the petals on the core in the following sequence: 1, 3, 5, 2, 4. So the rose will look more natural. Leave the workpiece for 10 minutes.
6. Make the following layers three-leafed, i.e. remove the 2nd and 4th petals. The procedure for applying to the blank is as in the previous paragraph.
7. Repeat this procedure with the remaining layers until you reach the desired thickness of the bud.
8. The flower is dried head down.

If the petals of the flower do not fit tightly against one another, as, for example, in a lily or orchid, then thin foam inserts are placed between the layers. Such flowers are made on foil, which is applied over the glass, creating a small depression. To better connect the layers to each other, you can slightly lubricate the attachment point with a brush dipped in water.

Special cuttings will help to achieve the desired shape of the petals and leaves, you can make streaks with a liner or a toothpick. You can buy a special confectionery equipment, which includes all the necessary tools to give shape and pattern.

If there is no time for complex manipulations, use the 2D-mold. Mastic of different colors is placed in the mold, placed in the freezer for 5 minutes, then the finished flower is carefully removed from the mold.

Dry the mastic decorations well at room temperature and attach them to the cake immediately before serving. If you fix the flowers in advance and put them in the refrigerator, they will be saturated with moisture and fall off.

DIY pastilage

A gelatin mastic recipe or pastilage is often used to create complex colors or figures with miniature elements to decorate a cake. Such a mass retains its predetermined shape well, is very flexible and quickly solidifies. At the same time, gelatin mastic is quite cheap financially, unlike other types.

Cooking pastilage is not easy. So that the mass turns out to have the desired consistency, does not break during rolling and does not crumble, it is required to strictly observe the technology for working with gelatin.

Ingredients for Pastilage:

• Gelatin - 25 g;
• Sugar - 2 cups;
• Powdered sugar - 1.2 kg;
• Starch - 300 g;
• Water - 1 cup;
• Maple or corn syrup - 170 g;
• Salt is on the tip of a teaspoon.

A method of preparing pastilage for a cake:

1. Pour gelatin in 0.5 cups of cold water and leave for several hours.
2. Put the gelatin on the fire and hold until the lumps are completely dissolved. Do not boil, otherwise the product will lose its properties. Strain.
3. Mix sugar, syrup, salt and 0.5 cups of water. Bring to a boil, stirring constantly with a whisk. Reduce heat and let simmer for 8 minutes. Remove from heat.
4. Lower the mixer into the hot mixture and begin to beat, slowly adding gelatin.
5. Beat at maximum speed until a significant increase in total weight. The mixture becomes airy, lush and white, increasing from the original volume by almost 3 times. The desired consistency is usually achieved in 10-13 minutes.
6. Replace the whipping mixer nozzles with spirals and continue to knead the mass, gradually adding powdered sugar.
7. As a result, you will get a thick snow-white mastic that needs to be covered with cling film on top and left for a day at room temperature.
8. The next day, put the mastic from a bowl on a cutting board, densely strewn with starch. Knead the mass, wrap in a film and put in the refrigerator for a day.

Be sure to sift the flour and filter the gelatin through a fine sieve before use. Not dissolved lumps make the mass less elastic, it begins to break under tension, loses an even, uniform structure.

How to make mastic for cake wrapping

The cake wins in beauty and palatability when completely covered with a soft and thick paste. Covering the surface of the cakes is not difficult if you select the correct mastic recipe.

Sugar Mastic Recipe

To decorate the cake with plain filling, sugar mastic is suitable. It has a very soft texture, it rolls well with a thin layer and is evenly distributed, covering the cakes. You can also use milk or marshmallow paste.

Ingredients:

• Gelatin - 2 tbsp .;
• Powdered Sugar - 3 cups;
• Lemon juice - 1 tsp

Cooking method:

1. Place instant gelatin in cold water for 40 minutes. Put on fire and melt until the lumps completely disappear.
2. Add icing sugar and mix thoroughly.
3. Enter the dye, if you plan to get a mastic of a certain color, mix until a uniform tone is obtained.
4. To make the mass less cloying, add lemon juice.
5. After mixing the pasta, wrap it in foil and place in the refrigerator for a day.

Tightening the cake is quite simple. The main condition is to smooth the sides and surface of the product with marzipan paste, ganache, cream or condensed milk.

The cake should not be too saturated, and its surface - wet. Put it in the refrigerator after leveling to make the cream firm.

Tightens the cake with mastic as follows:

1. Place the mastic on a cutting board covered with a film, mash and roll it with a rolling pin, so that the surface is no thinner than 3-4 mm.
2. Measure the cake according to its diameter and height. The rolled mass should cover the entire cake, while at the edges there is a margin of 10-15 cm. This diameter will allow the mastic to lie evenly and evenly distributed over the entire surface.
3. Carefully lift the mastic and cover the cake, carefully leveling it on the upper cake and the sides.
4. Cut off excess pasta at the base with a pizza knife.
5. Level with a spatula.
6. If the canvas is torn, you can even the hole with a brush dipped in water.

  How to make mastic for the cake at home - look at the video:

Mastic, prepared independently, is an original and delicious decoration for home baking. You can completely envelop the cake with it, make beautiful patterns, flowers or personalized inscriptions, sculpt the figures or create a voluminous composition on the product that will please the craftswoman and surprise the guests.

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Before you figure out how to make mastic for the cake, you need to remember what it really is. Mastic is used to decorate cakes; different figures are made from it. Sugar powder is necessarily part of the mastic for the cake, and the rest of the ingredients are added depending on the recipe. So there is a recipe for making mastic for a cake with gelatin, with milk, and even with marshmallows. Interested in how to make mastic for a cake with these ingredients? Now we will tell.

How to make milk mastic for the cake?

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

Ingredients:

• milk powder - 160 g;
• condensed milk - 200 g;
• icing sugar - 160 g;
• lemon juice - 2 tsp;
• cognac - 1 teaspoon;
• food colorings.

Cooking

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

How to make mastic for gelatin cake?

Gelatin mastic is tough, it will be problematic to eat, but the figures will be very clear.

Ingredients:

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

Cooking

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

How to cook mastic for marshmallow cake?

Ingredients:

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

Cooking

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

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

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

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

Culinary mastic can turn the most ordinary cake into a real masterpiece. It can be used as a glaze and sculpt interesting figures. There are many different types of mastic. Consider the most popular of them.

The easiest to prepare is milk mastic. Mix powdered sugar, powdered and condensed milk in 1: 1: 1 proportions. Note that the powder must be thoroughly ground, otherwise the mastic will be inelastic. Stir the mass until it looks like a stretching chewing gum. If desired, you can add food coloring. When you are done, the mastic will be ready. Pack the mass tightly in cling film and leave in the refrigerator for half an hour. Then pull it out, pour starch on the table and roll the mastic into a thin layer. From it you can create beautiful elements for decoration or use as a cover. It is worth noting that the color of milk mastic will not be snow-white, but the taste more than compensates for a small flaw. The recipe for gelatin mastic is more complex, but the result is more aesthetic. Take 2 tbsp. l gelatin and soak them in a saucepan with plain water. Leave the mixture for 2 hours. Then heat it and bring the gelatin crumbs to complete dissolution. Note that you can not boil water, otherwise gelatin will lose its adhesive properties and deteriorate. When the lumps completely dissolve, add 2-3 cups of powdered sugar to the composition. Mix the mass well. For color mastic, add food coloring to it. If you use dye in liquid form, add another 0.5 or 1 cup of powdered sugar. This is necessary to seal the mass. To prevent it from becoming sugary-sweet, add 0.5 or 1 tsp. lemon juice. All is ready! Mastic from marshmallows (marshmallow air sweets) became very popular. Put marshmallows (200 g) in a saucepan and add 2 tbsp. l water. Put it in the microwave for 2 minutes. Please note that sweets will swell and double in volume, so pick up more dishes. When you pull out the sweets, you will see the resulting stretching mass. Add food coloring (if necessary) and 2 cups of powdered sugar to it. While adding it, mix well. If it becomes too thick, sprinkle powdered sugar on the table, shift it there and knead it with your hands until it stops sticking. Using the same technology, you can cook marshmallow mastic. Many people are interested in the chocolate look of mastic. You will need only two ingredients - liquid honey and black or white chocolate. Melt the chocolate in the microwave. For 100 g, set 1 minute time. If the chocolate has not melted to the end, repeat the procedure, and so on until the desired result. Between the heat stir the chocolate. It should completely melt, become smooth and shiny. Then mix chocolate and honey in a 2: 1 ratio. Stir them with a spoon, and then start stirring with your hands. At first it will be too liquid, but with stirring it will become thick and viscous. Tear off a piece from it and try to roll it into a ball. In this case, the mastic is ready. If you do not manage to create jewelry for confectionery with your own hands, use molds and cut beautiful figures. If you still can’t get the molds, make them yourself from cardboard. For example, you can make tulips with tablespoons. Stick the mastic on the inside of the spoon and remove the excess. Then carefully peel off the layer to maintain its shape. When the petals are slightly dry, create a bud on the cake itself. You can create a whole composition of tulips. Confectioners recommend making decorations for the cake 2 weeks before making it. During this time, the details will have time to dry well and will keep in shape.