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

What is mastic for cake and pastries, the world 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 acts as a coating and decoration, since it has a pasty, elastic consistency. Thanks to this, confectioners can easily shape their products into any shape. It is important to understand that only thick cakes (based on several layers of cake layers) can withstand the weight of the mastic.

In terms of composition, this confectionery product can be varied. The only ingredient that must be included in the mastic is powdered sugar. The rest of the composition can include starch, protein, gelatin, marzipan, marshmallow, and many other products. Dyes and flavors are often used in wide production.

There are a lot of recipes for making mastic, so each person can look for a suitable option for themselves to make it with their own hands. You don't need to go through a special master class for this. A mastic cake is prepared at home in a matter of hours.

It should also be noted that this decoration itself is very high in calories. There is about 393 cal per 100 grams of product.

A kind of mastic

Today, powdered sugar decorations can be found in any pastry shop and even grocery store... It is also quite possible to cook them at home. However, before that, it is important to distinguish between the types of mastic mass: gelatinous, honey, marzipan, milk, flower. A separate variation of the product is the industrial type.

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

The next type of mastic is made 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 decorations for the cake. With the prepared mass, you can not only cover the entire top cake, but also mold small simple figurines... The main ingredient is

Marzipan mastic is considered the softest in consistency. It should be rolled out in 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 mastic products 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 widely used for cakes. It is impossible to cook it at home. This mastic is suitable both for wrapping the cake and for decorating it. Appearance often prettier and brighter than home-made, as various industrial dyes and other additives are used in the industry.

The basics of making mastic

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

Before cooking, it is important to understand what mastic is. For a cake, this is a decoration, but in no way its base 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 out very quickly.

All ingredients are added to the deep enamel pot or a bowl. Stir for about 15 minutes until smooth. It is allowed to sprinkle the finished mass 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 upper layer the cream will completely harden. It is recommended that the confection be covered with dry biscuit or marzipan mass.

Homemade mastic recipe

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

1. Home mastic for a cake made of gelatin, in addition to the protein "fixer" itself (2 teaspoons), it consists of the following ingredients: 450 g of powdered sugar and 50 ml of water.

You will need two deep enamel bowls for cooking. The first mixes cold water and gelatin powder. In the second, you should sift the powder. After the mass has swollen in the first bowl, it must be held for several minutes in a water bath. Next step will be adding powder to the mixture. Ready mass rolls into a ball and wraps in cling film.

2. Marshmallow mastic is suitable for sculpting simple shapes and pouring the top cake. In consistency, it should be soft and viscous. The ingredients include: 200 g of regular marshmallows, 2 tbsp. spoons of water, 100 g of icing sugar. Food coloring can be added if desired. In this recipe, marshmallows play the role of gelatin.

For accelerated cooking this type of mastic will need a microwave oven. The marshmallow is poured over with water and pounded with a fork. Then the mass is placed in the microwave for 1 minute. After the marshmallow has finally melted, sifted icing sugar is added to it. As soon as the mass resembles plasticine in consistency, the mastic will be ready for modeling. However, confectioners advise home cooks not to rush to sculpting and leave the mixture in the freezer for half an hour.

3. Milk mastic is very popular with most housewives because of its richness and sweetness. In consistency, it will be similar to marshmallow. The ingredients include: 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 the condensed mass is reduced to mixing all the ingredients until a homogeneous 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 only be added during the initial mixing of the ingredients. If you try to do this procedure after preparing the mastic, the color will be uneven.

To give lung mass shade, you can also use spinach, beet or carrot juice.

from mastic

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

The dough contains: 150 g of shortbread cookies, 125 g of butter, 60 g of milk chocolate.

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

Fruit mastic cake step by step:

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

2. The form 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 interlayer, mix all appropriate ingredients. Liquid mass fit in the refrigerator.

5. The cookie dough is rolled onto the cakes. Bake only over low heat.

6. On ready-made cakes fruit and cream are laid out.

Milk paste is best for this cake. Figures can be made in advance.

Mastic sponge cakes

DIY mastic sponge cakes can be made in just 1 hour. This will require following ingredients: 4 eggs, 2 tbsp. tablespoons of sour cream, sugar, flour, baking powder and cocoa powder, 1 tbsp. spoons of poppy seeds, raisins and chopped nuts. The cream contains only 400 g butter and 800 g of condensed milk.

Sponge cake from mastic step by step:

1. To prepare the cakes, mix all the ingredients for the dough.

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

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

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

For biscuit products, marshmallow mastic is better. Install figures on ground nuts or raisins are not recommended.

Puff pastry cakes

To prepare such confectionery products, it will not be superfluous to go through the next master class. Mastic based cake puff cakes requires products such as 650 g of flour, 400 g of butter, 2 eggs, 150 ml of water, 1 tbsp. a spoonful of brandy and vinegar, salt. The main ingredients of the cream are milk (750 ml), yolk (4 pcs.), Sugar (200 g) and butter (120 g). You can also add 50 g of flour and 1 tbsp. a spoonful of vanilla.

To start to cook puff cakes from mastic with your own hands, you should mix vinegar, brandy and water in a glass. Then do the same with eggs and salt in a small bowl. After that, both masses are mixed until homogeneous. Finally, butter and flour are added to the mixture. Ready dough divided into 12 parts (future cakes). Parallel to custard in the oven at 220 degrees.

The cake should be well sandwiched. Ordinary gelatinous mastic is suitable for decoration.

If the mastic does not roll out well, it can be slightly warmed up.

The best place for figurines is on a layer. butter cream or marzipan.

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

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. They make a variety of it different figures, compositions, inscriptions. What is mastic? If you come across this definition for the first time and saw it on the cake, then it is difficult to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations, decorating baked goods. In this article, you will learn how to make it for a cake with your own hands at home.

Culinary mastic is a nice material that helps make cake a real masterpiece... 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 tear 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 as a basis or butter cakes... 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, it is 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 warm up the mass in microwave oven or an oven, prepare a dish 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 hermetically with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. The finished figures must be given 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 product completely and sculpt several figures. It is better to choose monochromatic marshmallows.

Required Ingredients:

• marshmallows - 200 g;
• icing sugar - 500 g.
• a piece 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 piece of butter. We set it 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 away 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

By consistency chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant Brown color and taste. Chocolates for mastic should be chosen 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 icing 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 how to make mastic with your own hands for a cake at home is considered this recipe... The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the mastic when room temperature, but before use, it must be warmed up in the microwave.

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 will deal with invert syrup. It replaces molasses maple syrup, liquid honey, confectionery glucose... To prepare it, put on a quiet fire a saucepan with 700 g of sugar and 300 ml hot water... Bring to a boil with constant stirring. Pour in 4 g 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, 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 we knead on a table sprinkled with starch.

MARZIPAN 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, put in boiling water, boil for a couple of minutes, transfer 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:

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

FLORAL

DIY 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 figures, and tight-fitting. It is a white plastic mass. In order for the decorations to be original, bright, the material must be painted. To do this, apply food colorings 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 dry dye boiled water, alcohol or vodka in the 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;
• pearlescent - 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, select proportions
• independently until the desired shade is obtained.

If you have not stocked up 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, 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 receive a glossy beautiful shine.

Bon Appetit!

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Method of making mastic with marshmallows at home:

1. Take a deep glass bowl and place the marshmallows in it. You can use microwave ovenware.
2. Add lemon juice and butter.
3. Place in microwave for a few seconds. The marshmallow should begin to melt, but should not be brought to a complete dissolution or boil. As a rule, it takes 25-30 seconds to achieve the desired consistency, but due to the different power of the oven, this process can take place faster or longer in time.
4. Remove and mix until smooth.
5. Mix the starch and icing sugar.
6. Gradually add powder with starch to the mass, stirring thoroughly each time.
7. When the mixture becomes thick and plastic, stops sticking to your hands and starts to shine, wrap it in plastic wrap and place it in the refrigerator for a day.

Recommended holding time ready mix in the refrigerator - from 24 hours or more. But before using the mastic to decorate the cake, it should be kept indoors at room temperature for several hours, without removing it from the film.

Advice! Always use commercially available powdered sugar when making mastic. It should be very small, which cannot be achieved at home. If there are grains of sugar in the powder, the mass will begin to break.

How to paint mastic for making figurines

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

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

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

Making figurines from mastic

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

1. If you plan to transport ready 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 inclination of the figure.
2. The face of a cartoon character or a 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 using toothpicks or a skewer.
4. Small details such as fingers, clothing fringes, etc. are cut with a knife or art 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 markers.
7. To add shine to elements or to give a natural look, use kandurin. It is bred in vodka and applied to the figurine with a brush.

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

Important! During the sculpting process, 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, showy and traditional decoration for cakes. Mastic for creating flowers is especially flexible, since it is rolled out in a very thin layer that should not tear.

Milk paste recipe for flowers

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

1. V equal proportions mix the sifted icing sugar, powdered milk and condensed milk. Knead until a homogeneous, thick mass is obtained.
2. Divide the mixture into several parts and paint 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 thin, graceful petals and miniature details, you need to use stabilizers as an ingredient, similar in their properties to food glue.

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.

Method of making marshmallow flower mastic for cake:

1. Mix protein, tragacanth and powder until smooth, plastic mass.
2. Wrap in plastic wrap and leave for 4 hours.
3. Add marshmallow mastic in a ratio of 1/3 to the previously prepared mass, mix thoroughly, wrap in plastic and leave in the refrigerator for a day.

There are more complex recipes when carboxymethyl cellulose ( food stabilizer E466), culinary shortening, astragalus gum and other elements.

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

How to form flowers from mastic

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

An example of making a rose from mastic:

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

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

To achieve the desired shape petals and leaves will help special cuttings, you can make veins with a weiner or a toothpick. You can buy a special confectionery equipment which includes all necessary tools for shaping and patterning.

If you don't have time for complex manipulations, use a 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 just before serving. If you fix the flowers in advance and put them in the refrigerator, they will become saturated with moisture and fall off.

DIY pastilage

The recipe for mastic with gelatin or pastilage is often used to create complex flowers or figurines with miniature elements for decorating a cake. Such a mass retains its given shape well, is very plastic and hardens quickly. At the same time, gelatinous mastic is quite cheap financially, unlike other types.

Making pastilage is not easy. In order for the mass to have the desired consistency, not to break during rolling and not crumble, it is required to strictly observe the technology of working with gelatin.

Ingredients for pastilage:

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

Method of making cake pastilage:

1. Pour gelatin with 0.5 cups of cold water and leave for several hours.
2. Put the gelatin on fire and hold until the lumps are completely dissolved. Do not bring to a boil, otherwise the product will lose its properties. Strain.
3. Combine sugar, syrup, salt and 0.5 cups of water. Bring to a boil, stirring constantly with a whisk. Reduce heat and simmer for 8 minutes. Remove from heat.
4. Dip the mixer into the hot mixture and begin to beat, slowly adding gelatin.
5. Whisk at maximum speed until the total mass is significantly increased. The mixture becomes airy, fluffy and white, increasing from its original volume by almost 3 times. Desired consistency usually achieved in 10-13 minutes.
6. Replace the whisk attachments with spirals and continue to knead, gradually adding the powdered sugar.
7. As a result, you will get a thick snow-white mastic, which must be covered with cling film on top and left for a day at room temperature.
8. The next day, place the mastic from the bowl on a thickly starchy chopping board. Knead the mass, wrap it in foil and put it in the refrigerator for a day.

Be sure to sift the flour and strain the gelatin through a fine sieve before using. Not dissolved lumps make the mass less elastic, it begins to tear when pulled, loses its even, homogeneous structure.

How to make mastic for wrapping a cake

The cake wins in beauty and taste when completely covered with tender and thick paste... Covering the surface of the cakes will not be difficult if you choose correct recipe mastics.

Sugar mastic recipe

Sugar mastic is suitable for decorating a cake with a monochromatic filling. It has a very soft texture, rolls out well in a thin layer and is evenly distributed, covering the cakes. You can also use milk or marshmallow paste.

Ingredients:

• Gelatin - 2 tablespoons;
• Powdered sugar - 3 glasses;
• Lemon juice - 1 tsp

Cooking method:

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

Fitting a cake is easy enough. The main condition is to level the sides and surface of the product using marzipan paste, ganache, butter cream or condensed milk.

The cake should not be overly soaked and the surface should not be damp. Put it in the refrigerator after flattening to make the cream firm.

The cake is covered with mastic as follows:

1. Place the mastic on a foil-covered cutting board, knead and roll out with a rolling pin so that the surface is no thinner than 3-4 mm.
2. Measure the cake based on 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 flat and evenly distribute over the entire surface.
3. Gently lift the mastic and cover the cake, carefully smoothing over the top cake and sides.
4. Cut off the excess pasta at the base with a pizza knife.
5. Smooth with a spatula.
6. If the blade is torn, you can smooth the hole with a brush dipped in water.

How to make cake mastic at home - watch the video:

The mastic, prepared by yourself, is original and delicious decoration for homemade baked goods... You can completely wrap a cake with it, make beautiful patterns, flowers or personalized inscriptions, sculpt figures or create a voluminous composition on a product that will delight the craftswoman and surprise guests.

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Before figuring out how to make cake mastic, you need to remember what it is all about. Mastic is used to decorate cakes; different figures are made from it. The composition of the mastic for the cake necessarily includes powdered sugar, and depending on the recipe, the remaining ingredients are added. So there is a recipe for making mastic for a cake with gelatin, milk, and even marshmallow. Interested in how to make cake mastic with these ingredients? Let's tell you now.

How to make milk cake paste?

We make milk paste for the cake from condensed milk, add cognac as desired. Figurines made of milk paste will be soft and edible.

Ingredients:

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

Preparation

Sift the icing sugar and powdered milk and pour it on the table in a slide. Slowly pour 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 a little more powdered sugar. If the mastic begins to crumble, then add a little lemon juice to the mass. If desired, the mastic can be tinted with food coloring. To do this, add a few drops of food coloring to the required volume of mastic. Ready mastic it is better to use it immediately, but if there is a need to use it the next day, then wrap it in plastic and put it in the refrigerator.

How to make gelatin cake mastic?

The gelatinous mastic turns out to be tough, it will be problematic to eat it, but the figures will turn out to be very clear.

Ingredients:

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

Preparation

Soak gelatin in cold water to swell. Then we put it on the stove so that the gelatin dissolves. We do not allow boiling, otherwise the mastic will not work - the gelatin will lose its properties, burn and acquire bad smell... Sift the powdered sugar and pour it on the table with a slide, if the portion of the 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 powdered sugar if the mastic is sticky. Having painted in different colors with the help of food dyes, cover the cake with mastic or wrap it in plastic and put it in the refrigerator.

How to make marshmallow cake mastic?

Ingredients:

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

Preparation

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

Crumble the marshmallows and heat them in the microwave for 30 seconds (you can do this in a water bath, but it will take longer). Knead the warmed marshmallow with a spoon. We mix dry cream, icing sugar and vanillin. Pour this mixture in small portions to the mashed marshmallow and knead the mastic. Pour in the mixture until the mastic becomes elastic and does not stop sticking to your hands.

How to make 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 out the mastic. To do this, sprinkle the table corn flour or powdered sugar. We 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 it 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 our palms, trying not to touch it with your fingers - the prints will remain. Mastic cannot be applied to freshly impregnated cakes - it will melt. There should be some kind of layer between the water and the mastic, dry cake or butter cream.
4. Cut off the excess mastic with a knife.

Culinary mastic can transform the most regular cake into a real masterpiece. It can be used as a glaze and to sculpt interesting figures. There are many different types mastics. Let's consider the most popular ones.

The easiest to prepare is milk paste. Mix icing sugar, powdered milk and condensed milk in proportions 1: 1: 1. Please note that the powder must be thoroughly ground, otherwise the mastic will turn out to be inelastic. Stir the mixture until it looks like stretching gum. You can add food coloring if desired. When you're done stirring, the mastic is ready. Pack the mass tightly in plastic wrap and leave in the refrigerator for half an hour. Then take it out, sprinkle the 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 the milk mastic will not be snow-white, but the taste more than compensates for the small flaw. The recipe for gelatinous mastic is more complex, but the result will be more aesthetic. Take 2 tbsp. l. gelatin and soak them in a saucepan with plain water... Leave the mixture on for 2 hours. Then heat it up and bring the gelatin crumbs until completely dissolved. Please note that you cannot boil water, otherwise the gelatin will lose its adhesive properties and deteriorate. When the lumps are completely dissolved, add 2-3 cups of powdered sugar to the composition. Mix the mass well. For colored mastic, add food coloring to it. If using liquid dye, add another 0.5 to 1 cup of powdered sugar. This is necessary to compact the mass. To prevent it from being sugary-sweet, add 0.5 or 1 tsp. lemon juice. All is ready! Marshmallow mastic (airy marshmallows) has become very popular. Place the marshmallows (200 g) in a saucepan and add 2 tbsp. l. water. Place it in the microwave for 2 minutes. Keep in mind that the sweets will swell and double in volume, so choose larger dishes. When you take out the candy, you will see a stretching mass formed. Add food coloring (if required) and 2 cups of powdered sugar to it. Mix the composition well while adding it. If it gets too thick, sprinkle the table with powdered sugar, put it there and knead it with your hands until it stops sticking. Using the same technology, you can prepare marshmallow mastic. Many people are interested in chocolate look mastics. You only need two ingredients - liquid honey and black or White chocolate... Melt the chocolate in the microwave. For 100 g, set 1 minute of time. If the chocolate is not completely melted, repeat the procedure until the desired result. Stir chocolate between heatings. It should melt completely, smooth and shiny. Then mix chocolate and honey in a 2: 1 ratio. Stir with a spoon, then start stirring with your hands. It will be too runny at first, but will become thick and stringy as you stir. Tear off a piece from it and try to roll it into a ball. In this case, the mastic is ready. If you are not good at making decorations for confectionery with your own hands, use molds and cut beautiful figurines... If you can't get your own molds yet, make your own out of cardboard. For example, you can make tulips using tablespoons. Cover the inside of the spoon with mastic and remove any excess. Then carefully peel off the layer to maintain its shape. When the petals are a little dry, create a bud on the cake itself. You can create a whole tulip arrangement. Confectioners recommend making cake decorations 2 weeks before making it. During this time, the parts will have time to dry well and keep their shape.