Modern confectioners come up with new ways to decorate their creations, one of which is mastic. The viscous composition, like plasticine, is distributed over the surface of the product, allowing you to create truly impressive paintings. Every hostess can now prepare a beautiful wedding cake or decorate a cake for guests. The main thing is to have theoretical knowledge regarding manufacturing technology. Follow instructions and guidelines.

Cake mastic: classic of the genre

The recipe is considered basic, classic. It is with him that the first experiments in the field of confectionery art should be started.

• marshmallow - 225 gr.
• lemon juice - 25 ml.
• icing sugar - 335 gr.

1. Take a large dish with a high border. Divide the marshmallow in 2 to get a flat side. Place the sweets on the platter, they should not overlap. Microwave the bowl of marshmallows.
2. Turn on medium power, set the timer for 25-30 seconds, depending on the performance of the device. Observe the product carefully. Once the marshmallow has melted, turn off the oven without waiting for the timer to click. It is important to remove the marshmallow from the microwave on time so that it does not dry out.
3. Next, add a tablespoon (25 ml) of lemon juice to the soft composition, add powdered sugar and knead the mastic on the table. To prevent the composition from sticking to your hands, lubricate your palms with powder, carry out the procedure as if you were working with a dough.
4. After the end of mixing, make sure that the mastic is completely homogeneous (no lumps or spots). Wrap it in plastic wrap, place in the refrigerator for 45-60 minutes.
5. After the expiration date, remove the polyethylene, knead it again, use it as directed. The unused mass must be stored closed (cling film, container with a lid, etc.) at a temperature of 2-8 degrees.

Vanilla cake mastic

• soft marshmallow - 185 gr.
• icing sugar - 375 gr.
• cream (powder) - 85 gr.
• lemon juice - 20 ml.
• vanilla sugar - 2 sachets

1. Take a marshmallow of any color, cut it in half, and place it on a high-sided platter. Place in the microwave for 25 seconds until the product is completely dissolved. Never lengthen the melting time, otherwise the marshmallow will dry out.
2. At this point, you can add the color of your choice and stir the product with a spoon. If the marshmallow without it has a pleasant shade, proceed to the next step.
3. As soon as you remove the food from the oven, sprinkle it with lemon juice. Mix powdered cream, vanillin and icing sugar into a free-flowing mass. Sprinkle the mixture on the table surface, lay out the marshmallow and mix the mastic out of it according to the principle of preparing the dough.
4. The consistency will tell you about readiness: the ideal mass does not stick to your hands, stretches well, does not break, does not have lumps. As soon as you achieve a similar effect, wrap the mastic in plastic wrap and send it to the refrigerator for 40-50 minutes.
5. After the expiration of the term, you can start working with the product. High density confectionery sleeve is allowed on request. Use it to squeeze out beautiful flowers or other figures.

Multi-colored marshmallow cake paste

• icing sugar - 310 gr.
• Marshmallow marshmallow - 320 gr.
• lemon juice - 30 ml.
• butter (fat content from 70%) - 15 gr.
• food coloring - at the discretion

1. Put the ingredients for the future mastic on the table so that everything is at hand. Particular attention should be paid to color: if you have chosen white marshmallows, buy food colors of your favorite shades.
2. If there are allergy sufferers in your family, the addition of chemical dyes is undesirable, make them yourself. Use cocoa for a brown tint. Pour in carrot juice for reddishness, beetroot juice for redness. Show your imagination, experiment.
3. In cases where commercial food colors are used, but one of the shades is not available, mix them yourself. For example, a combination of yellow, blue and red will help you get black (it is difficult to find it on store shelves).
4. To sculpt mastic of several colors at the same time, distribute the marshmallows in different bowls. Start from the right amount of a specific shade. Pour 3-5 ml into each container. lemon juice, add 10 gr. butter.
5. Microwave the composition for 20 seconds and place the bowl on the edge of the turntable. Perform similar manipulations with each container, heating them one by one (if the capacity of the oven does not allow you to cover everything at once). Watch the marshmallow carefully, it shouldn't burn. Otherwise, the mastic will be tough.
6. Watch the heated marshmallow to see if the product has melted. It will increase 1.5 times, become soft, swollen. It is at this stage that dyes of the desired shade are added. Once the manipulations are complete, proceed to kneading.
7. Pour in the icing sugar in portions, at the same time stir the composition with a fork or knife, and then immediately with a spoon. Continue mixing until the mastic becomes stringy. You can also perform the procedure on the table in the same way as creating a test.
8. Your cake paste is ready. Pack the colored pieces in separate plastic bags, put them in the refrigerator for half an hour. During this time, the mass will fully "reach" and become suitable for working with it.

Gummy Marshmallow Cake Mastic

• icing sugar - 240 gr.
• chewing marshmallows - 215 gr.
• filtered water - 45 ml.
• food coloring

1. Prepare a container for storing food in the refrigerator or microwave container. Place the gummy marshmallow in it, pour in purified water, cover, and place the bowl on the edge of a moving microwave dish. Wait about 25-30 seconds, during which time the marshmallow will melt.
2. Dilute the food coloring in small amounts with clean warm water, stir until the crystals dissolve. Pour the resulting composition into the melted marshmallow, start adding powdered sugar.
3. Stir the mastic with a spoon, adding more and more sweet mixture each time. If desired, knead with your hands, but be sure to wear gloves in order so that the skin does not stain.
4. At the end of the procedure, the mass will become homogeneous, viscous and pliable. Form a "sausage" out of it, cut it into equal pieces with a knife, roll up balls and wrap each of them in cling foil or plastic wrap. Place in the refrigerator for at least 30 minutes.
5. After this period, knead each ball again, use the mastic for its intended purpose. If after decorating the cake you have some of the mass left, store it in a plastic bag in the refrigerator door.

It is worth remembering that the prepared mastic is not laid out on a layer of jelly, sour cream or whipped cream.

Chocolate marshmallow cake paste

• dark chocolate (cocoa content not less than 62%) - 100 gr.
• liquid cream (fat content from 17%) - 35 ml.
• butter (fat content 72%) - 20 gr.
• marshmallow "Marshmallow" - 110 gr.
• icing sugar - 70 gr.
• cognac or whiskey - 40/35 ml., respectively

1. Prepare 2 pots - large and small. In the smaller one, place the chocolate bar, divided into squares. Pour water into a larger container and bring the liquid to a boil.
2. When the first bubbles appear, reduce heat, place a small saucepan so that its bottom does not touch the bottom of the second bowl (hang on the handles).
3. Simmer chocolate in a steam bath until liquid, stirring constantly with a wooden spatula. Make sure that no water gets into the mass.
4. Keep stirring while throwing marshmallows. Lay out half a pack of marshmallows (about 55 grams), wait for it to dissolve. Send butter to a small saucepan, pour in brandy and cream, stir again.
5. When the mass is sufficiently homogeneous, add the second part of the marshmallow. Stir the mixture until the marshmallow is completely dissolved. As soon as this happens, turn off the hotplate.
6. Place a strainer over a saucepan and run the icing sugar through it. Take small steps to avoid clumping. Stir the product with a fork, and then bring it to readiness with your hands (according to the principle of kneading the dough).
7. When the mastic becomes elastic, tear it apart and mold it into circles. Wrap in baking paper, foil or foil, send to the refrigerator for 1.5 hours. Take out the mass every 30 minutes and knead it.

Here are some basic tips and secrets for making cake mastic at home. Regardless of which recipe you choose, follow the practical guidelines.

1. After preparation, the mastic is stored exclusively in the refrigerator or freezer. In this case, the total holding time of the composition reaches about 20 days. However, if possible, you should use the product right away without shipping it “just in case”.
2. When you decorate a cake or sculpt beautiful mastic figures, the surface will be matte. To add gloss (shine) to the coating, ordinary filtered or boiled water at room temperature will help. Dip a baking brush or finger into it, then walk over the product several times.
3. In almost all recipes, dyes are added after the marshmallow is melted. However, it is not necessary to do it in that order. Blind shapes from white mastic, then paint them in the desired shade. It should be borne in mind that the surface can be processed unevenly.
4. If you sculpt figures that include a lot of small details, later they can fall off (a man, a car, etc.). Lubricate the joints with plain filtered water. This recommendation is also relevant in cases where the sculpted product is attached directly to the surface of the cake.
5. You have probably noticed that only powdered sugar is used to make mastic, and not sand. This is no accident. The fact is that coarse sugar does not allow the particles to adhere tightly to each other, as a result of which the mass becomes loose and begins to tear.

It is not difficult to make cake mastic at home, the main thing is to follow the instructions. Choose the recipe you like, prepare the necessary ingredients, start working miracles. Store the mass in the refrigerator or freezer, be sure to wrap it with cling film.

Video: cake mastic

Ecology of consumption. Food and Recipes: There are many cake recipes, some of which have been passed down from generation to generation. Culinary masters do not get hung up on monotony and are always in search of something new. Mastic is an interesting cake decorating option that will surprise everyone.

There are many cake recipes, some of which have been passed down from generation to generation.Culinary masters do not get hung up on monotony and are always in search of something new.

Mastic is an interesting option for decorating a cake that will surprise everyone.

A special paste for modeling confectionery.It is used to create a variety of decorations.It can be used to cover the cake, giving it a more aesthetic look.You can also sculpt figurines, flowers or lettering.The result of working with the paste depends only on your imagination, since the ready-made mastic is easy to use.

Milk cake recipe

Ingredients:

• powdered sugar;
• powdered milk;
• condensed milk.

How to cook:

These ingredients are combined in a bowl in a 1: 1: 1 ratio and kneaded until the consistency of soft plasticine. The resulting mass does not have a snow-white color, it is usually creamy or light beige - this excludes its use for making figurines of “pure” colors, but it is edible and quite pleasant to the taste.

Recipe for gelatinous mastic for decorating a cake

This type of decoration is more capricious, but also more delicate, which allows you to sculpt figures of fine work from it.

Ingredients:

• gelatin;
• water;
• powdered sugar.

How to cook:

1-2 tablespoons of gelatin are soaked in cold water for several hours, after which they are brought on fire until the clots are completely dissolved and a homogeneous consistency is obtained. Gelatin cannot be boiled - from this it loses its adhesive properties and acquires an unpleasant odor.

Then 2-3 glasses of powdered sugar are introduced into the dishes and kneaded thoroughly. Any food coloring is suitable to give the desired color - if it is in a liquid form, it is worth adding powder so as not to disturb the consistency.

You can also add a little citric acid or lemon juice to prevent the decoration from being sugary sweet. From such a material for modeling, delicate flower petals and small figures are excellent.

How to make marshmallow cake mastic?

Marshmallows are airy marshmallows, often two-colored, so they are the basis. To prepare this type of cake mastic, add a tablespoon of water to a pack of sweets (100g) and send it to the microwave for a short time to increase the volume.

Gradually add 1.5 cups of powdered sugar to the resulting mass, remembering to stir constantly, gradually adding, if necessary, the powder. This type is the most convenient for sculpting small elements.

How to make chocolate cake paste

This type is less common, but no less worthy. To prepare it, you need chocolate and liquid honey in a ratio of about 2: 1. The ingredients are thoroughly mixed and the resulting mass is ready for use. You can use both black and white chocolate or add a dye - this will not affect the plasticity in any way, only its color will change.

Some helpful tips:

• To work with this material, there are a number of special tools: curly knives, molds and cuttings, which allow you to create real masterpieces
• In the cooking process, it is necessary to use the most homogeneous finely ground powdered sugar, otherwise the layer will break while working with it.
• It is also always worth having a stock of mass on hand, in case you need to add it to obtain the desired consistency. - It is worth applying the mastic only on a practically dry base - this will avoid melting of the delicate material, and to connect the elements of the figures, they should be slightly moistened.
• Ready-made decorations, which are supposed to be solid, should be left in the air and placed on the cake just before serving, so that moisture does not spoil them.
• Drops of moisture that have appeared on the figure can be easily removed by blotting with a napkin.

It will be interesting for you:

- an ideal material for wrapping the entire surface of the cake, including the sides, in one layer. It also makes beautiful figurines, leaves, flowers, inscriptions. The material requires a special approach. It dries quickly, for work you will need some devices - "irons", an even rolling pin.

Ingredients:

1. Gelatin - 5 teaspoons;
2. 3 tablespoons of water;
3. Fine powdered sugar - 600-700 grams;
4. Honey (corn syrup,) - 125 milliliters.

Cooking process:

1. Soak gelatin in water, let it brew for at least half an hour.
2. When it swells, fill it with liquid honey, mix well and place in a water bath.
3. Heat for about 5-10 minutes, stirring regularly, until all the gelatin is dissolved.
4. Pour the warm mixture into the powdered sugar in a deep bowl. It is advisable to make a small depression in the powder and pour the honey mixture in a thin stream.
5. Knead the mixture first in a bowl and then on a board sprinkled with powder.
6. You should get a soft, plastic, slightly sticky mass.
7. Place a ball of sugar mass in a plastic bag and let it rest for 30 minutes. This is enough time to wrap the cake with the material. For figures, flowers, the paste should harden slightly within 24 hours.
8. From the finished mastic, you need to make a thin uniform layer if you want to wrap the cake completely, or to sculpt figures.

Sugar and milk paste

The housewives will really like this version of the mass for wrapping the cake - the mass turns out to be very pliable, slightly softer than ordinary mastic, it is better cut with a knife. The use of milk powder makes it possible to give the finished mastic a white color without dyes.

Ingredients:

1. Powdered sugar - 160 grams;
2. Powdered milk (or cream) - 160 grams;
3. Condensed milk - 200 grams;
4. Lemon juice - 3 tablespoons;
5. Flavor - vanilla, cognac or rum essence - 5 milliliters.

Cooking process:

1. Sift the icing sugar twice through the finest sieve.
2. Mix it with milk powder directly on the work surface.
3. Make a well in the mixture and pour over the condensed milk.
4. Knead the dough, add lemon juice and flavoring at the end.
5. If the mass is not firm enough, add a little milk powder. If it is liquid, a little boiled water.
6. Knead the mixture for at least 15 minutes by hand so that there are no lumps. Roll into a ball and wrap in plastic for half an hour. Roll the mastic in powdered sugar or milk powder into a thin layer, then wrap your delicious homemade cake.

Mastic on infant formula

If you still have unused dry infant formula, you can also make delicious mastic from it at home. To taste, such a coating for baking resembles milk toffee, it is very convenient to work: it rolls out perfectly, practically does not break and does not dry out for a long time. The color of the finished mastic is soft cream.

Ingredients:

1. Infant formula - 150 grams;
2. Lemon juice - 60 milliliters;
3. Condensed milk - 100 grams;
4. Powdered sugar - 150 grams.

Cooking process:

1. Sift the mixture and icing sugar through a fine sieve, combine and mix.
2. Pour the mixture onto a large board with a slide and make a depression at the top.
3. Pour lemon juice and condensed milk in a trickle. Lemon juice can be taken in smaller quantities.
4. We knead the mass with our hands for 10 minutes, trying to knead it in all directions so that there are no irregularities and lumps.
5. We form a ball out of mastic, wrap it in polyethylene and put it in the refrigerator overnight.

Video gallery

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

What it is?

Mastic- It is an edible substance that looks like plasticine, which allows it to be used for figurines or for sculpting inscriptions. With its help, you can create an edible decoration. It can also be stored for a long time (in the refrigerator, wrapped in foil for about 3 months).

Types of mastic

Mastic can be purchased in the store, or you can make it yourself at home. It is based on marshmallow and sugar, the rest can be taken to taste.

• honey. It is easy to sculpt figures from such. Does not crumble or crumble.
• gelatinous (pastilage). Gelatin allows you to make quickly hardening mastic. Small and complex details are good from such.
• dairy. The most common. It is made with condensed milk. It is most often covered with a cake.
• marzipan. Very soft, used for covering cakes or pies. It is better not to make figurines.
• industrial. The most versatile. Suitable for everything. The downside is that you can't cook at home.
• floral. Used for very delicate work. Flowers are made from it.

Recipes

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

1. rolling pin;
2. rolling board, or clean table;
3. ruler;
4. colored ribbon;
5. food film.

Below are the most common recipes.

Marshmallow

You'll need:

1. powdered sugar (depending on the amount of mass);
2. 200 gr. marshmallow;
3. 2 tablespoons of water;
4. food colorings.

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

After you finish with the powder, wrap the mastic in plastic and refrigerate for 30 minutes, after which it will be ready.

Dairy

You'll need:

1. 200 gr. condensed milk;
2. 160 g icing sugar;
3. 150 g powdered milk;
4. a teaspoon of brandy;
5. two teaspoons of lemon juice.

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

We paint and store

First, think about the color the mastic will have. The dye should be added during the process so you get a more even color. If you decide to paint it after cooking, you need to roll a ball out of it, make a depression in it and pour the dye into it. After stirring until a uniform color, put it in the refrigerator, wrapped in plastic.

The mastic should be stored in the refrigerator for no longer than three months. It takes two weeks to cook figures from it, so that they keep their shape.