How to make cake mastic at home. Recipes for food mastic, mastic for figures

25.09.2019 Fish dishes

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figures, compositions, inscriptions are made from it. What is mastic? If you come across this definition for the first time and saw it on the cake, 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 pleasant material that helps to make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:

The icing sugar should be finely ground. If sugar crystals come across, the mastic will 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 or butter cakes as a base. The product should not be too saturated with syrup or liquor. Fondant cake should be stored in sealed boxes or plastic bags.
If the mastic is cold, it is difficult to roll out, then heat it up a little in the microwave to give it plasticity.

What utensils do you need

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

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

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.

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.

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. Set for 40 seconds or more to double the base volume.
Sift the icing sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.
When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic has stopped sticking, we wrap it with cling film, leave it for half an hour. After that, it must be kneaded by rolling it with a rolling pin.
You can store the mass in the refrigerator for up to three months. Before use, it must be warmed up in a microwave oven, kneaded with the addition of powdered sugar.

Chocolate mastic recipe

The consistency of chocolate mastic resembles plasticine. It allows you to make different figurines that will have a pleasant brown color and taste. Choice of chocolate for mastic is milk, white, bitter, depending on the result you want to get. Required Ingredients:

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

Step-by-step recipe for chocolate mass for a cake with your own hands at home:

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

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 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 at room temperature, but it must be warmed up in the microwave before use. Required components:

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

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

First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To cook it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour in 4 g of citric acid, stir, 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 comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures. Required Ingredients:

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

Step-by-step recipe for marzipan mass for a cake with your own hands at home:

Almonds, without peeling, are immersed in boiling water, boiled for a couple of minutes, transferred to a colander. When all the water has drained off, pour the almonds onto the board. Remove the shell, rinse the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender until puree.
Mix sugar with water, heat until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
Mix syrup with almonds. We warm up for 4 minutes. We pour in the essence.
Sprinkle the board with powder, spread the mastic and knead.

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.

Flower

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 to make mastic colored or shiny correctly

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. For this, food colors are used, which can be liquid, dry and helium. Mastic staining can occur in several ways:

Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can paint it like this: dip a wet toothpick in a dry dye, stick a ball of plastic mass. Then mix thoroughly until an even color is obtained.
Dilute the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid to the tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, mix.
For a marbled effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaky, streaked color.

What if you only have a few colors, but you don't have the desired shade? Then you should be aware of the combination rules:

light green - yellow and purple;
green - blue and yellow;
khaki - green, brown;
lavender - lilac, blue;
blue - yellow, orange, green;
purple - blue, red;
strawberry - red, pink;
mint - green, blue, white;
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, choose the proportions yourself until you get the desired shade.

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.

Video tutorials: how to make cake mastic at home

Mastic is a product that allows you to sculpt figures, like from plasticine. However, this smooth and tasty material dries quickly outdoors. There are many recipes for plastic mass based on different products, which you can check out in the following videos for beginners. This option for decorating a birthday cake with your own hands at home will surprise all guests. This special paste is designed for modeling confectionery products, creating a variety of decorations, and giving baked goods a more aesthetic look.

Homemade honey mastic

Marshmallow mastic recipe

Sweet condensed milk mastic

Culinary mastic- Excellent decorative and edible material for cakes and simple pies and muffins. Buttery products, decorated with mastic, turn into works of art, which are a pity!

There are many recipes for mastics, but the base is always the same - it is powdered sugar. As a binder, gelatin, glucose.

How to make mastic yourself?

So: there are two main options for mastic - milk and gelatinous. But there are also less laborious recipes, which we will give below.

Let's start with

1. MILK MASTICS. It is easier to prepare and more convenient to use. Mix equal amounts of milk powder and powdered sugar, then add sweet condensed milk (1: 1: 1). Knead the mass until the consistency of soft plasticine. You can slightly tint the mastic with food colors.
Now, remembering the lessons of labor at school, we sculpt flowers, leaves, berries, bunnies, ducks, etc. from it. Sculpted jewelry must be dried. You can roll the mastic into a layer, 1-2 mm thick or thicker, and cut out the figures with a recess, or with a knife. It is better to roll out on cling film, and sprinkle the mastic with powdered sugar.

If the mastic sticks to your hands during modeling, you need to add powdered sugar, if it dries up, wrap it in parchment or film. The only drawback of dairy mastic is its yellowish color, so if you need to make flowers in white, or pale pink and blue, I use gelatinous mastic.

2. GOLDEN MASTIC more capricious in cooking, you need to feel it, as the confectioners say. We take gelatin - 10g, powdered sugar 900 g, water 10 tablespoons.
Gelatin is soaked for 40-60 minutes, heated in a water bath, and then cooled down. In still liquid, but already cool gelatin, GRADUALLY add powdered sugar, kneading thoroughly. Delicate flowers, such as tulips, are especially good from this mastic. To do this, roll out the tinted mastic into a thin layer, sprinkling with powdered sugar. Then, tearing off a small piece, we give the mastic the shape of a petal using an ordinary teaspoon (you will need several spoons). Having glued the spoon with mastic on the inside, remove the excess. The petal is ready - let it dry up, and in the meantime we take on the next
Already on the cake we connect the petals into buds, and I cut out the leaves from the same mastic, tint them green.

3. Sugar mastic from marshmallows.

- marshmallow 50 g
- icing sugar about 200 g

Put the sweets on a plate, add a tablespoon of water and put in the microwave for 20-30 seconds. They will melt.

We take out, knead with a fork, add dye and powdered sugar.

First I kneaded with a fork, then with my hands. You need a lot of powdered sugar, but don't overdo it! The mastic should stick to your hands a little. If there is too much powder, the mastic will harden quickly and stick poorly.

4. Marshmallow mastic

For cooking you will need:

Powdered sugar - how much the mass will absorb;
Marshmallow (chewing) - 200 gr.;
Water - 2 tablespoons
Food coloring to change the color of the mastic.

First, a marshmallow is placed in a deep plate, water is added (to add sourness to the mass, it can be replaced with lemon juice), all this is placed in the microwave for 40 seconds. According to the recipe, mastic for the cake turns out to be delicate and plastic. When the marshmallow has melted a little, powder is added, which is sieved in advance.

It must be added until the mass looks like plasticine, and this should be done gradually so as not to fill up the excess, otherwise it will be impossible to work with the mastic - it will become rough. As soon as the mass is obtained, it must be wrapped in cling film and put in the freezer for 30-40 minutes, and then you can start working with it.

Experienced pastry chefs know that each type of mastic is suitable for a specific purpose. But housewives, carried away by art, find different ways of making cake mastic at home. Most often, the main criteria are inexpensive and affordable products, ease of preparation, versatility and the ability to paint the mass after cooking.

Secrets of working with mastic!

1. Sugar for mastic should be very finely ground. If sugar crystals are found in it, then the layer will be torn during rolling.
2. Depending on the type of sweets, powdered sugar may be required much more than indicated in the recipe, so it needs to be stocked up in large quantities in advance.
3. The mastic coating should not be applied to a damp base - to soaked cakes, to sour cream, etc. Mastic dissolves quickly from moisture.
4. As a layer between the cake and the mastic, you can use butter cream (already frozen in the refrigerator), ganache or marzipan.
5. To glue the jewelry onto the mastic coating, the bonding area should be slightly moistened with water. To glue different parts of mastic figures, you can use protein or protein with a small addition of powdered sugar.
6. Marshmallows are most often sold not in one color. It is best to buy white marshmallows. Colored marshmallows can be divided by color - put the white halves in one dish, and the pink ones in another.
7. The marshmallow figures can be painted on top with food coloring or dye can be added during the preparation of the mastic.

Attention!

If the room is very humid, then the cake covered with mastic, after being removed from the refrigerator, may become covered with condensed moisture. In this case, it is advisable to serve it directly from the refrigerator to the table. If it still takes time before serving, then the moisture from the mastic can be gently blotted with a napkin. Or place the cake under the fan.
If the mastic has cooled down and began to roll out poorly, then it can be slightly warmed up in a microwave oven or in a hot oven. It will become plastic again.
You can store unused mastic in the refrigerator (1 ~ 2 weeks) or in the freezer (1 ~ 2 months), after wrapping it in plastic wrap or putting it in a container.
The finished dried mastic figurines should be stored in a tightly closed box in a dry place. Such figures are stored for several months!
The mastic coating should not be applied to a damp base - to soaked cakes, to sour cream, etc. Mastic dissolves quickly from moisture.
You can use butter cream (already frozen in the refrigerator), ganache or marzipan as a layer between the cake and the mastic.
I think that if the top cake is not lubricated with anything, then the mastic will not lie exactly on the cake. Cream or marzipan allows you to smooth out all the irregularities on the surface of the cake. The surface of the cake for the mastic should be perfectly flat.

Powdered sugar dough became known in Russia relatively recently. Smooth, shiny, elastic, colored, white, cream - all this is about her, about mastic. It is used both as a base coating for a cake and for sculpting sweet decorative elements of confectionery products - delicious, light and beautiful decorations.

Graceful lilies, roses, tulips, garlands of leaves, bunches of grapes, and handmade figurines of animals and people help to turn an ordinary homemade sweet treat into a unique piece of culinary art.

Confectionery, decorated with elements sculpted from sugar clay, look solemn, amaze with the purity and grace of lines. This is especially true for wedding, anniversary cakes, sweet gifts for birthdays.

How to make mastic at home?

Anyone can make sugar dough, even a person who has no culinary education. Easy homemade recipes for novice pastry chefs will give you the same good results as professionals. Exact adherence to the recipe and the correct implementation of step-by-step instructions in this case is imperative.

Correctly prepared mastic is very similar in consistency and properties to plasticine.

It can be of two main types: light, soft, elastic or more dense, elastic. The choice of option depends on what it will be used for.

An elastic mastic mass is well suited for covering a cake, it is denser, hardens quickly, can be used to make sweet figurines, flowers, beads. It is only necessary to remember that the end result is directly related to the quantitative ratio of the two basic ingredients that are the basis of the sweet mass - powdered sugar and liquid (water, milk).

Before you start preparing the dough, you need to sift the powder very carefully. The resulting confectionery mass should be free of large, solid particles, since when rolling or at the time of stretching the mastic sheet over the surface of the cake, they can lead to the appearance of irregularities, roughness or rupture of the dough.

At the last stage, the sweet confectionery mass is kneaded by hand. By how sticky the mixture is, you can judge the readiness of the mastic dough. If everything is done correctly, then its consistency will not be liquid, the confectionery mass should not stick to the hands and be well processed.

Some housewives, in order to prevent the confectionery mass from sticking to the work surfaces, wipe them with a small amount of vegetable or butter. For the same purpose, food glycerin, potato or corn starch dusting, powder can be used.

A homogeneous, elastic mixture that does not stick to hands, ideal for creating a glossy coating on the biscuit base of cakes, biscuits.

If you want to get the perfect appearance of sweet pastries by pouring the product, you just need to reduce the amount of sugar in the selected recipe.

As a result, the mastic mass will be liquid, capable of spreading over the surface of the sweet treat. To sculpt high-quality decorations, the finished dough must be quite dense, keep its shape well, and dry quickly.

To do this, select and use such recipes, which include gelatin, or add more powder to the dough during the preparation process.

In the course of making the mastic base, you can use traditional culinary tools: a whisk, a fine sieve, a rolling pin, cutting boards, cookie cutters, a mixer, and a food processor. If culinary clay is one of the main materials for creating jewelry, decorating confectionery and is used regularly, it is recommended to purchase a plastic rolling pin, silicone rugs with markings applied to them. Tools for sculpting figures, flowers, silicone molds and stencils will be useful in the work.

A few secrets for working with mastic in the video:

Colored and shiny

Sweet, elastic dough from natural, basic elements turns out to be white, light beige, cream.

Decorations on desserts with the help of natural or artificial dyes will become bright, multi-colored, similar to real animals, like natural flowers, mother-of-pearls, shiny water droplets.

Both have advantages and disadvantages. Natural dyes are obtained by squeezing juice from grated beets, carrots, cherries, cranberries, raspberries, blackberries.

A wide variety of vegetables and fruits can be used. When using natural, natural dyes, you should definitely remember that the taste of the prepared mastic mass will change from neutral sweet or vanilla to that which will bring a vegetable or fruit into the product, from the juice of which the coloring pigment was obtained.

The advantage of artificial dyes is that they impart a richer, more durable color to the finished product compared to natural dyes. The resulting decorative elements can compete with the original real objects in brightness of colors.

You should also pay attention to the fact that all natural dyes are juices, that is, an additional liquid to the volume that must be taken according to the recipe. This fact must be taken into account, since the dough can turn out to be liquid.

To avoid this, to achieve sufficient elasticity and density, it is necessary after staining to add a certain amount of powder or reduce the initial volume of water or milk.

Natural dyes table:

If you want sweet dough or decorative mastic figures to acquire a mirror gloss, shine, confectioners use honey diluted with vodka. The mixing ratio should be 1: 1.

A layer stretched over the surface of the dessert or sculpted figures must be carefully greased with the resulting mixture using a soft brush. A few minutes later, the alcohol will evaporate, and the product will acquire the desired gloss.

Decorations will also become shiny from the use of solutions of sugar syrup and food glycerin mixed in equal proportions.

How to make a cake cover?

Before you start working with plastic pastry dough, the finished mastic mass must be left in the refrigerator for an hour and a half.

To prevent the dough from drying out, it should be wrapped in a thin plastic wrap or placed in an airtight container. The ready-to-use mass is rolled out with a rolling pin.

To use sweet dough as a cake coating, the finished layer should be about five millimeters thick. You can use a rolling pin to cover the cake with a mastic layer. The elastic mass is distributed over the surface, dropping to the edges. The excess dough is cut in a circle (see photo). For convenience, you can use a round pizza knife.

It should be remembered that the mastic coating should be applied only after preliminary preparation of the cake surface.

First of all, it shouldn't be warm. It is advisable to bake cake cakes, cookies or muffins in advance, to level the surface.

If necessary, cover it with a cream, marzipan or some other base, then leave to set in the refrigerator. Only then can the coating be used. If this is not done, the sugar layer may begin to melt and blur when it touches the damp or warm surface of the dessert.

Figures from mastic

Confectionery sweet clay is an ideal material from which you can create both flat figures and voluminous decorative ornaments. Figures can be made using special molds, or you can remember your childhood, rely on your creativity and imagination.

Figures for pastry baking, cupcakes, cookies can be sculpted, or can be made from individual elements. Flowers with rounded, elongated and carved petals are created by connecting elements to each other using whipped protein, or by wetting their surfaces with water.

It is recommended to prepare all elements for decoration in advance, as they need some time to harden. To speed up this process, you can use a mastic on gelatin. To prepare it, pour one teaspoon of gelatin with forty grams of water. After the gelatin swells, heat the solution without boiling. Then add a little lemon juice (0.5 teaspoon) and the necessary coloring. Sprinkle the sifted powder (100 g) in small portions. You need to knead the mastic until the consistency of plasticine. After a few hours in the refrigerator, the mastic clay is ready and you can start creating.

Ready-made jewelry in sealed packaging can be stored in the refrigerator for up to two months.

Video tutorial with step-by-step instructions for creating roses:

Photo collection with ideas for jewelry from figurines:

Homemade recipes for decorating cakes

To create a decor, you can choose such a recipe, using which the taste and color of the finished decorations will be most harmoniously combined with the base of the cake and its fillings. The basis of any mastic dough is powdered sugar and the base component, according to which the recipe gets its name.

Sugar

Correctly prepared according to this recipe, mastic can be used to sculpt figures, flowers and other decorative ornaments.

To prepare it you need:

powdered sugar - 500 g;
water - 60 ml.;
gelatin - 1 tsp;
lemon juice - 1 tsp;
vanillin.

Dissolve gelatin in water, then heat in a water bath, not bringing to the boiling point. Add lemon juice, vanillin to the solution. Sprinkle the powder in small portions, knead the dough. The kneading process must be continued until the mastic becomes elastic and begins to peel off from the hands.

Video recipe:

Honey

Ingredients:

powdered sugar - 900 g;
honey - 175 g;
water - 45 ml.;
gelatin - 15 g.

Pour gelatin powder with water and leave until it swells completely. Add honey to gelatin. Heat the resulting mixture without boiling. Divide the sugar into two equal parts. Pour a mixture of gelatin and honey into one of them. To stir thoroughly. Gradually adding the remaining powder, knead the dough. At the exit, in terms of consistency, it should resemble a marshmallow, be resilient and elastic.

Honey mastic mass is very well suited for wrapping a cake, making decorative elements such as braids, plaits and other types of weaving.

Video recipe:

Dairy

Ingredients:

powdered sugar - 2 glasses;
powdered milk - 1 glass;
condensed milk - 150 g;
lemon juice - 1 tsp.

Divide the sugar into two parts. Combine one glass with milk powder. While stirring, add condensed milk and lemon juice to the dry mixture. When the mass becomes homogeneous, gradually add the remaining glass of sugar. In consistency, it should turn out to be soft, stick well from the hands. You don't have to strive to use all the powder. The decisive factor here will be the type of mastic and its structure. Cover the mastic with cling film, leave in the refrigerator for one hour.

Video recipe:

Chocolate

Chocolate confectionery clay can be made in two ways:

Made from chocolate with the addition of marshmallow and cream.
Made from chocolate with honey.

To prepare the chocolate-marshmallow version, you will need the following:

dark chocolate - 100 g;
marshmallow (marshmallows) - 100 g;
icing sugar - 200 g;
cream (30-40%) - 2 tbsp. l .;
butter - 1 tbsp l.

Cooking recipe: add marshmallows to melted chocolate. Mix everything thoroughly. Heat in a water bath or microwave until the marshmallow doubles in volume. Into the resulting mass, add cream, butter melted in a microwave oven. The resulting mass should be smooth, shiny, and have a uniform consistency. Next, knead the dough, adding powder in portions. It is necessary to knead until the mass begins to peel off from the hands.

For the manufacture of decorative elements, the pastry dough must be denser. This can be achieved by adding a small amount of additional sugar. Place the workpiece in the refrigerator, having previously wrapped it in a film.

Chocolate mastic option:

It is easier to prepare honey-chocolate mastic.

Two ingredients are required:

dark chocolate - 200 g;
honey - 100 g.

In this recipe, keeping the proportions is one of the fundamental points. The ratio of chocolate to honey is strictly observed: 2: 1.

Step by step instructions for preparation: melt into chocolate in a water bath. Stir gently and add honey. Continue to knead, removing from the water bath, until the resulting chocolate-honey dough begins to peel off the walls of the dish. Wrap the confectionery mass in foil, place in the refrigerator for a day. This recipe is perfect for a chocolate cake topping. The sugar mass is very elastic, smooth, shiny.

Marshmallow or marshmallow

The marshmallow base is interesting because it allows you to create a colored cake coating without the addition of dyes. You just need to pick up the marshmallow of the right shade. Interesting to use is this type of marshmallow, like marshmallows. It is notable for its small size and pleases with a variety of colors.

For cooking you will need:

marshmallow - 200 g;
powdered sugar - 500 g;
butter - 1 tsp.

Detailed instructions: heat the marshmallow with butter in the microwave until the marshmallow is almost completely melted. Stir the mixture. Then sugar is introduced in portions. For kneading at the initial stage, use a silicone spoon, a spatula. The final kneading of the dough is carried out by hand in order to accurately determine the moment when the mastic mass is ready. A good elastic, smooth dough should come off your hands.

Video recipe for marshmallow mastic:

There are other recipes for sugar dough. Which of them to use is up to the master himself. Desire, diligence and strict adherence to the recipe will allow you to achieve success and bring the most daring ideas to life.

Homemade cakes are always filled with special energy: housewives make dessert with a special mood, convey their warmth. No dessert will be well received by guests if there is no masterful decoration. A real hostess who loves to demonstrate her products to family, relatives and just guests should definitely prepare mastic for cakes at home, because it is she who distinguishes the dessert from other dishes.

Today we will take a closer look at the main methods of cooking and find out how difficult this process is.

Mastic, a substance used to decorate desserts, is very similar to plasticine. This confectionery mass is used quite often in factories. At home, housewives use mastic less often, since it is rather difficult to prepare it, some experience is required. To do it right, you need to be a culinary specialist of at least an intermediate level or higher.

The main component from which the mastic is made is powdered sugar. It is recommended to sift it, otherwise the sugar grains will negatively affect the finished product - the mastic will burst. Once you have finished cooking the mastic, wrap it in plastic and place it in the refrigerator for about 20 minutes, this period of time is quite enough for the mass to acquire elasticity. Mastic can be stored for no more than 14 days in the refrigerator, in the freezer for up to 2 months.

When you knead the sugar dough, you can add colorings to it. If you need mastic of various colors, then knead the whole dough without dyes, then divide it into pieces that you will paint, and wrap the rest in polyethylene and place in the refrigerator, otherwise the mass will become dry. Now we make a hole in each piece and fill in a couple of drops of the necessary dye, knead the dough until it acquires the desired color.

To prepare the mastic, you will need the most necessary kitchen utensils, which every housewife has in stock. The first step is to roll the mastic on the table, and trim the edges with a special pizza knife. Housewives with experience use cookie cutters with which various figures are squeezed out.

If you are decorating cakes not for the first time and now this is one of your favorite activities, then you can move on to the next level, which will require additional tools. For example, you can get started with a plastic rolling pin and a silicone mat with markings. They come in different sizes, you can buy 2 types at once - large and small. On the small one, you will roll out the figures, on the large one - tight. Also, stacks will be useful, which will help to make various of the same type of figures: buttons, leaves, flowers, and others.

The surface of the cake where the mastic will be placed must be dry. Spread the buttercream on the base of the cake and place in the refrigerator until it hardens. The mastic should not come into contact with any wet cream, otherwise it will dissolve. It is best to prepare cake decorations in advance so that they have time to dry. You can store them for more than a month in sealed containers.

Recipes on how to make mastic yourself

First of all, you need to think about how the cake will be decorated, choose the desired pattern or pattern, make a specific figure. Next, choose the appropriate type of mastic, which will be the most suitable for a specific purpose. Most housewives prefer to make this confectionery mass exclusively from available ingredients, which will not be difficult to find. Now we will specifically consider several ways to make mastic with our own hands.

Honey

Such a mass is very soft and strong, it contains less sugar than others. Great for a variety of details.

Ingredients:

honey 125 ml or by weight 175 g.
powdered sugar 0.9 kg.
water 45 ml.
gelatin 15 g

Preparation:

Soak gelatin in water for half an hour.
We mix it with honey and heat it with a water bath.
We take powdered sugar, collect one glass and set it aside, pour the rest into the sweet mixture and stir the dough. Pour the powder from the glass in small portions.
Stir until there is a notch from the finger.

Sugar

It is convenient to make many figures from it: flowers, beads and others.

Ingredients:

gelatin 1 tsp
powdered sugar 500 g.
water 60 ml.
vanillin to taste.
lemon juice 1 tsp

Preparation:

Soak gelatin in water for 30 minutes, heat in a water bath.
Add vanillin with lemon juice to the mixture, slowly pour in powdered sugar, then stir the dough until elastic.
Make sure that the mass does not harden, otherwise it will crumble with further actions.

Dairy

To prepare such a mass, you will need milk powder. If it is not at hand, dry infant formula will do.

Ingredients:

condensed milk 170 g.
powdered sugar 150 g.
lemon juice 1 tsp

Preparation:

Combine powder with milk powder in a separate bowl.
Add the remaining ingredients.
Knead the dough.

Chocolate

This mastic is based on chocolate. It can be of any type: milk, black, and others. Now to the recipes:

Melt the chocolate bar and knead with 1 tbsp. honey.
To check if the mass is ready, you need to take a small piece of dough and make a ball out of it, then crush it with your finger. If the mastic is done correctly, the edges will remain intact. Many housewives make chocolate flowers from this mixture.

For the next recipe, we need significantly more components:

dark chocolate 1 bar.
powdered sugar 2 tbsp
cream 30% 45 ml.
butter 1 tbsp
marshmallow candies 80 g.
cognac 2 tbsp

Cooking process:

We melt the chocolate in a convenient way.
We combine marshmallows with it and continue to stir.
Wait for the marshmallow to partially dissolve, then add the rest of the ingredients, except for the powdered sugar. Stir the mixture until smooth.
Turn off heat and add powdered sugar.
Now it remains to knead the dough until elastic.

Condensed milk

Quite a popular type of mastic, it has a soft consistency, thanks to which it is convenient to fit cakes and make a variety of small figures. The mass tastes great.

Ingredients:

powdered milk 150 g.
condensed milk 200g.
powdered sugar 150 g.
cognac 1 tsp
lemon juice 2 tsp

Preparation:

Powder is combined with milk powder, condensed milk is added.
It remains to add cognac with lemon juice. The resulting mass will have a pleasant yellow tint.

Marshmallow

Marshmallow is a fairly well-known product that has recently been more actively used in cooking. Since it comes in a variety of colors, it needs to be sorted accordingly.

Ingredients

powdered sugar 500 g.
marshmallow marshmallow 200 g.
butter 1 tsp

Preparation:

Put marshmallow and butter in one bowl, place in the microwave and heat until the marshmallow begins to melt.
Stir the mass until smooth and slowly pour the icing sugar.
As a result, we should get a mastic similar to plasticine.

From gelatin

Mastic made from gelatin is called pastilage. In most cases, it is used to create strong parts; it is not suitable for food, since it has a too hard consistency. After preparing the pastilage, it must be allowed to dry so that it does not lose its shape.

Ingredients:

starch 120 g.
cold water 60 ml.
powdered sugar 250 g.
citric acid 1 tsp
gelatin 1 tablespoon complete.
artificial honey 2 tsp

Preparation:

We keep the gelatin in cold water for about half an hour, melt it with a water bath, mix it with honey and citric acid.
We take another dish, in it we mix the icing sugar with starch, then add seven to the gelatin. You should get a homogeneous mass.
We put cling film in a bowl, put the finished mastic on it. We place it in a cool place so that it freezes and does not blur.
Before using the pastilage, you need to warm it up, otherwise you will not be able to mold the desired figure.

Flower

If the hostess does an excellent job with this type of mastic, then she is definitely a professional in her field. Flower mastic is often used to create delicate buds. Jewelry made from this mass can very often be found at carpotivas, weddings, etc.

Ingredients:

gelatin 10 g.
fresh - squeezed lemon juice 20 ml.
powdered sugar 0.5 kg.
egg white 2 pcs.
corn syrup 60 ml.
shortening (confectionery fat) 20 g.
carboxymethyl cellulose 10 g.
bleach - to give the mastic a delicate color.

Preparation:

Fill the gelatin with water and wait for it to swell.
We fill the bowl in which we will mix the ingredients with lemon juice, cellulose and powdered sugar.
We heat gelatin in a water bath, add fat to it first, then corn syrup.
Turn off the fire and activate medium speed on the food processor. Gradually mix the liquid with the icing sugar.
We set the speed high, add lemon juice and egg white.
Mix until the mixture turns white.
Fully cookable mastic. We make an oblong shape out of it in the form of sausages, we wrap each one in cling film.

It should be noted that the mastic cannot be immediately applied to culinary dishes. The mass should stand at room temperature for almost a day. The flower mass lasts quite a long time - 3 months in the refrigerator and up to six months in the freezer. When you are thinking of making a cake decoration, be sure to remove the mass in advance and let it defrost in a natural way.

How to make mastic shine and rich colors

Before creating a colored mass, you need to decide in advance what shades will prevail in the finished decoration, and also think about the type of dyes that will be needed for the color. You can make them yourself from fruit, or you can buy artificial ones in the store. If you plan to saturate the mastic with hand-made dyes, then it is recommended to do them not long before the cake itself is cooked, otherwise the dyes will deteriorate. Of course, they will be able to stand in the refrigerator for a couple of days, but no more.

To prepare a dye at home, no special skills are required. Prepared fruits and vegetables must be thoroughly grinded, then squeezed out the juice. Know that real homemade dye will never be as bright as a store-bought dye. Also, a large amount of homemade dye will add extra water, give the cake a special taste that not everyone will like. To thicken the mass a little, you can add powdered sugar.

Which plants give the desired color:

to achieve a bright red color, take raspberries, strawberries, any red wine is also suitable.
beets will give a bright pink hue.
lemon or saffron tincture will produce a yellow tint.
spinach makes green.
for a blue color, you can use grape juice or blueberries.
the orange will give the dye an orange color.
to get a brown tint, you can use strong coffee or cocoa.

What types are artificial colors?

liquid - replaces the water in the mastic.
dry - sold in powder form, pre-mixed with water in a ratio of 1 tbsp. water for 1 pinch of paint.
gel - give a richer color, very convenient to use.

You are probably familiar with the "Aquarelle" paint from childhood. Everyone remembers the palette of mixing colors to form new ones. The situation with the color range of mastics is similar: to get a specific color, you must first mix the dyes. For a wedding table, delicate colors are most suitable: white, golden, beige and the like. If a children's party is planned, then here you can take and combine all the colors that are available.

When all the figures are connected on the cake, they need to be given a sparkle. Those who made decorations from mastic for the first time know for sure that traces of starch or residues of powdered sugar spoil the whole landscape and do not give the desired shine to the finished dessert. A special mixture will help us make it, which will require 1 tbsp. vodka and honey. It is necessary to smear the mastic with a brush, after which it will acquire the desired shine. Don't worry about vodka, it won't taste bad, but will simply evaporate.

Decorating a cake is a whole science, it can be done by any novice hostess. We have prepared for you several videos that will acquaint you with the basic intricacies of making mastic, as well as teach you how to make a variety of patterns and covers.

If you listen to everything, you will definitely make a work of art. After watching the video, you will learn how to make different types of cakes, get acquainted with new tools that will simplify your work, and learn how to make beautiful inscriptions. If you have a desire to develop in this area, then you will definitely learn how to prepare various mastics and other decorations for cakes.

Marshmallow mastic

Milk mastic (from milk powder)

Preparation of mastic and modeling of figures

How to make mastic at home

After watching these video tutorials, you can easily learn how to make mastic for cakes and learn a lot of new things.

I look forward to your comments.

How you can creatively decorate a cake: photo

No birthday is complete without a cake. Often it is he who is presented on this wonderful holiday. If the name day is for a male, then, accordingly, the dessert is decorated with various decorations on a male theme. It can be a fishing destination, sports goods (ball, boots). If the beautiful half of society has a holiday, then they make a delicate decoration based on a bouquet of flowers or a beautiful bow. If a round date has come, then numbers are usually written on the cake, which are painted in golden or silver colors.

When a holiday comes for our children, then there is an opportunity to translate many ideas into reality. Cakes for babies can be decorated with absolutely any drawings and inscriptions. Color plays a special role here - the brighter the better. Alternatively, you can make your favorite hero from fairy tales. Use mastic and pastille to create patterns. The child will definitely like such a creative and beautiful gift.

Housewives who have a high level of craftsmanship can try to make their own wedding cake. At this time, cakes consisting of many layers are relevant. The main thing is to make the cake the right decoration, and then it can be put on the wedding table. Flower mastic is the most popular for important holidays, because it is from it that complex shapes and various flowers that look realistic are made.

Perfectly flat cake surface, almost like living edible flowers and figures of your favorite cartoon characters - all this can be made from sugar dough (mastic). Working with this material is no more difficult than with ordinary plasticine, and you can cook it from the simplest and most affordable products. Cake mastic is made in different ways: from chewing marshmallow or milk powder, honey, condensed milk or gelatin.

Marshmallow cake mastic

This is the most popular and simplest recipe for mastic. For its preparation, a minimum of ingredients is required, and the finished product can then be used both for wrapping a cake, and for making flowers, and for sculpting various figures.

Since chewing marshmallow marshmallows are often already painted in different colors, then colored mastic can be prepared without dyes, simply taking the sweetness of the desired color as a basis.

List of ingredients used:

90 g marshmallows;
15 ml lemon juice or milk;
100 g icing sugar;
50 g starch;
5 g butter.

Mastic recipe step by step:

Mix the icing sugar and starch, sift the resulting mixture through a fine sieve. If the mastic will roll out very thinly, for example, for flowers, then it is better to sift it not through an ordinary sieve, but through a piece of organza.
Put marshmallows, butter in a deep bowl and pour in milk (lemon juice). Next, these ingredients need to be melted. This can be done in a steam bath or in the microwave.
Stir the melted marshmallows until smooth and, adding in small portions the sugar-starch mixture, knead the mastic like a dough. Wrap a smooth ball of mastic with cling film so that it does not wind up, and let it rest for at least an hour. After that, it is completely ready for use.

Store the marshmallow mastic in the refrigerator, without access to air, tightly wrapped with foil. Before using it, you will need to let it lie down for a couple of hours at room temperature.

Cooking with egg whites

The basis of any mastic is powdered sugar, but an additional component is also required that will hold it together. Egg whites do an excellent job with this task.

But in order for the mass to remain plastic, it is necessary to add glucose syrup to it, which can be replaced with molasses, invert syrup or liquid honey.

Ingredient proportions:

1 protein;
1 ml glucose syrup;
450 g icing sugar.

Cooking sequence:

Beat the whites lightly. It is not necessary to achieve foam and peaks, it will only be enough to disrupt its structure by making it liquid.
Mix the protein with the syrup and knead the sugar dough, adding small portions of the sweet powder.
The mastic mixed and collected in a ball, put it in a plastic bag and put in the refrigerator for two hours.
Then take out the mastic and knead again. If it sticks to your hands, add powdered sugar. After that, the mass is completely ready for use.

Gelatin based recipe

The simplest recipe for gelatin mastic includes only three ingredients: icing sugar, water, and gelatin. But from such a mass it will be too difficult to blind something, and it is not suitable for wrapping a cake. The only worthy use for this mass is sculpting the handles of baskets, bridges and other simple elements that must be rigid.