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Decorations from mastic for cakes

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Today, almost every person is familiar with the interesting word "mastic". Cakes to order, decorated with her, have become very popular and in demand. With the help of this substance make wonderful desserts, but not simple, but the most real confectionery masterpieces. Masters who create this beauty, even the language does not turn to call simple confectioners. These are artists, they are real geniuses of their work!

What is mastic?

Mastic became widely known about ten years ago, but still remains at the peak of its popularity. It has no equal for one simple reason: with its help, you can create almost any figures and flowers, it has a plasticine texture and quite bad taste. And our article will tell you about how to make jewelry from mastic yourself. Step by step we will reveal to you all the secrets of this beautiful and delicious art.

Mastic Types

Mastic is different. A person just starting to work with her and looking, for example, in a specialized store, will be very difficult to understand in all its diversity. And for sure you will need a detailed consultation of the seller about the purposes for which one or another type of this sweet clay is needed. So what is it like?

  • Marzipan
  • Chocolate.
  • Flower. It is often used to create very complex works, for example, the finest rose petals. The thing is that it is plastic, easy to roll out and dries pretty quickly. These qualities are ideal for these purposes. Therefore, if in the near future you are waiting for the cake to be decorated with mastic with your own hands, plus your skill already allows you to make complex elements, choose exactly this kind of cake.
  • Honey.
  • Sugar. This type of mastic is commonly used for wrapping cakes.
  • For modeling. From such mastic it is good to make figurines and simple decorations.
  • Homemade marshmallow.

What kind of mastic to choose a novice master?

Sculpting jewelry from mastic with their own hands for beginners can be quite difficult. Therefore, the first time for easier and faster improvement of skills is to opt for the purchase, rather than homemade mastic. The first is more expensive. But to create colors and figures you need to gain a certain skill, which is much easier to do with a purchase mastic.

In stores you can find a wide variety of manufacturers, this will vary the price of the product. Russian stamps can be found for 250 rubles / kg, imported (Italy, Sweden) - 500 rubles / kg. The novice master wants to advise mastic for modeling. It is universal, suitable for covering the cake, and for creating figures and not very complex colors.

How to make mastic yourself?

If there are no specialized pastry shops nearby, and you really want to master the art of cake decorating with mastic, do not despair! You can make it yourself, and the base for this will be a chewing marshmallow souffle. The most common brand of this dessert, which can be purchased at almost any grocery market - is “Bon Pari”.

Yes, yes, it is these weeping sweet candy that we will need. A couple of bags with a total weight of 180 grams can be purchased for 110–120 rubles, and finished mastic will eventually result in 900–1000 grams of this amount! As you can see, the savings are obvious. But this is not the only plus homemade mastic. Many consider it tastier than the purchase competitor.

So, do you need to make a cake decoration with mastic? We will explain how to make this product yourself using marshmallows. Everything is very simple. It is necessary to put the souffle in a bowl, melt it to a volatile state in the microwave, add 2 tablespoons of butter at room temperature, a couple of teaspoons of natural lemon juice and mix all this well. After that, you need to add one tablespoon of powdered sugar to the mass (stock up on it, you will need a total of 500–700 grams of this product) until it acquires the consistency of a liquid dough. After this, the future mastic must be kneaded (as usual dough). Home wonderful product is ready! It is necessary to store such mastic in the same way, as well as purchased - necessarily in a cellophane film and in the refrigerator.

What you need to have a novice master?

In order to create figures and jewelry from mastic with your own hands, of course, you need to have the appropriate pastry equipment. These are special kits, to which a booklet is sometimes attached, describing what a particular instrument is needed for.

To create petals, leaves, cuttings are necessary. They can be metal or plastic.

To create a certain texture, for example, the natural lines of petals and leaves, the so-called weiners are used. They are expensive, but with their help, your creations will be perfect and simply irresistible.

For comfortable work, it would be nice to have a silicone mat and rolling pin. And, of course, a beginner decorator of cakes is always on hand to keep the appropriate educational book, where in the smallest details it would be shown why this or that tool or cutting is needed, how to create a rose or a violet, an orchid or a lily with them.

Secrets of working with mastic

Each pastry chef has his own unique and original ways of working. We will tell you about the main and well-known. Knowing these secrets, you can even more easily create jewelry from mastic with your own hands.

    In order to pre-cut parts of the mastic is not dried before the time, cover them with plastic.

If you want to give color to the mastic, use gel dyes, not dry ones. They already have a liquid texture, so with their help it is easier to color the product evenly.

After your decoration is ready and dried, to give it a more saturated color and shine, hold it for 10 seconds over a saucepan with steam.

If you want to give the decoration a glossy shine, equip with a brush and a mixture of vodka and honey in a 1: 1 ratio. Brush walk on your masterpiece. Do not worry, the smell of vodka will evaporate, and the mastic will look smooth and shiny.

If the mastic has dried, just send it for 5–10 seconds in the microwave, and then knead thoroughly.

In order not to overdo it with the intensity of color when dyeing the product, use a toothpick. With its help it is very easy to interfere with the smallest doses of dye and control the process.

  • Mastic can be cut with ordinary scissors. With their help, you can, for example, cut the cloves on a piece of rose.
  • Jewelry mastic with their own hands. Master class with the use of silicone molds

    The easiest way to make any figurine from mastic is using a silicone mold. With him, things get easier and faster. Molds can be big and small. With their help, you can make 2d-ornaments (in which only the “front” part is created) and 3d-figures. In the latter case, it turns out a full-fledged product, beautiful from all sides.

    Let's take a step by step look at - how to make jewelry from mastic with your own hands using silicone molds? Let's create for example a multi-colored 2-d flower.

    • Mastic 3 different colors.
    • 2-d mold.
    • Confectionery tool in the form of a narrowed “shoulder” (but you can do without it).

    The manufacturing process is very simple.

    1. Take the mastic of the first color. Fill it with a piece of the bottom hole of the mold, pressing it with your fingers and a spatula from all sides. You need to be sure that the mastic has completely filled the entire capacity without leaving 1 mm of free space. Only under this condition will the figure be of high quality execution.
    2. Take a piece of mastic of a different color, in our case - light green. Fill them with the middle part of the mold.
    3. Take a blue piece of mastic, for convenience, it can be rolled and filled the rest of the mold.
    4. Well press mastic. If there is a surplus of it, they just need to be carefully cut with a knife.
    5. Place the mold in the freezer for 3-5 minutes.

  • Very carefully remove the resulting figure from the mold, stretching its walls.
  • Leave the decoration in the open air until completely dry.
  • So simply, within 10 minutes and with the help of a silicone mold, you can make a beautiful flower from mastic yourself.

    Examples of mastic decorating wedding cakes

    Wedding cakes are one of the most popular desserts ordered in pastry shops. But they are usually not the most difficult. You just need to have the right inventory. And then any hostess can handle the decoration of the wedding cake. Do not believe? See for yourself!

    For example, very popular mastic jewelery made by hand are pearls or beads.

    They can be quickly and accurately made with the help of such a silicone mold. Then it will not be necessary to sit the whole evening for sculpturing each ball. Smooth, the same size, one to one bead, undoubtedly, will delight guests! Such a wedding dessert will be simple, but very sophisticated!

    Mastic cake decorations for men

    Will your second half have a holiday soon? Birthday or promotion? What would decorate a cake for a loved one? After all, he is a man! But they do not like butterflies and flowers, “sussy-pusi” - this is not for them. A strong floor! And that's it! In this case, you can buy the corresponding "male" silicone mold in the form of a car or phone (a bundle of money will also be useful). And you can make jewelery from mastic with your own hands for a husband, more precisely, for a cake-gift, very quickly! You will be able to please and surprise your soul mate not only with a delicious biscuit, but also with your resourcefulness. Your loved one will surely tell you: “Thank you, dear!”

    Jewelry mastic with their own hands. For boys, too, there are gifts!

    Boys are the same little men! And they are not far from the popes in desires. They are also perfect for decorating the cake in the form of machines, pistols and other joys. You can decorate the dessert figures in the form of cookies, candy, candy or chocolate. If your son is a fan of some cartoon character, then you can try to find and purchase a mold with a figure of his idol. Happiness and delight in the eyes of your offspring are provided to you 100%!

    Decorations from mastic on the cake for the girl

    Decorating a birthday cake for a daughter or niece will be easier than for a boy. This will help molda and with a variety of colors, and with bows, and already mentioned in the article figures in the form of sweets, and butterflies, and dolls, and much more.

    A special chic and long-awaited gift is a cake for a girl, made in the shape of a doll. We will give an example of making such a decoration from mastic with your own hands (with photos) for a girl.For this can be used the most common Barbie. In this case, the biscuit is baked in the form of a dome-skirt, the doll's legs are inserted into it, and then with the help of mastic they decorate both the upper part and the resulting skirt. Mastic in this case is perfect, as it can be easily cut with the most ordinary knife or scissors into ribbons, circles, linen and (it would be a fantasy!) To make the most beautiful dress out of these pieces!

    As you can see, it is not necessary to order a cake from mastic in special pastry shops. It is possible to try to master the simplest techniques of this art and yourself. And the main assistants to the beginning master will be silicone molds. On sale there is a huge number of them with a variety of ideas - from floral to New Year, from male to female.

    Try and create! It is a real pleasure to make mastic ornaments for your birthday or any other holiday. Your family will appreciate your efforts and with admiration will thank you from the bottom of my heart!

    Mastic - what is this product?

    Mastic products are edible decorations for cakes, cookies, cupcakes and other desserts. This product came to us from Western Europe in the middle of the XIX century and today is very popular.

    During the preparation of products from this product, the hostess fantasizes, shows herself, delights her loved ones. You can make jewelry of mastic of any complexity, as the product is elastic, doughy. Different ingredients can be added to its composition, but powdered sugar and marshmallow must be present. Confectioners for brightness add dyes to the mastic.

    However, if the housewife will make pasta at home, the colors can be obtained from various natural products. Then it will be completely harmless for consumption. First, it is desirable to learn how to make mastic at home, and then reach perfection and even make cakes to order.

    What kinds of mastics are there?

    There are many different ways to decorate cakes. With the help of mastic you can cover the dessert and mold various figures. Decorations of mastic for cakes are always interesting, they give an elegant and rich look to the finished sweet product.

    The base of the cake is often covered with mastic or decorated with different patterns, colors, animals, etc. (what is enough for a pastry cheater). DIY mastic is easy to make at home. But first you need to learn how to prepare the mastic itself. There are 6 main types of it:

    • Honey - honey is taken as a basis, which is monolithic when cooking, the mastic turns out to be elastic.
    • Gelatin - such mastic quickly hardens and becomes elastic. From it is easy to cut the petals, difficult small parts. The basis is gelatin.
    • It is convenient to use marzipan mastic to coat the base of the confectionery product. It is very soft, so cut different figures from it will not work.
    • Dairy - the most common type of mastic. Condensed milk is taken as a basis. This mass is covered by the basis of the product. Small figures can not be sculpted, and medium-sized - quite real.
    • Flower mastic is suitable for jewelry work. From it it is very good to sculpt flowers, petals. It keeps its shape well.
    • There is one more kind - industrial. Such mastic is made only on specially equipped confectioneries. At home it is impossible to do. Industrial mastic is suitable absolutely for any kind of modeling or obtyagivaniya.

    The basis for the preparation of mastic mass

    In order to prepare this wonderful product, we need the following kitchen utensils: rolling pin, clean board (it should be completely dry) or just a flat table, a knife with a rounded end, color ribbon, a scalpel and food film. Products and tools may vary slightly. It all depends on what kind of mastic was decided to do. Today sold a variety of devices for cooking desserts. Fantasy confectioner will help in the selection.

    It is not very easy to make jewelery out of mastic. Therefore, first you need to try to learn very simple and easy recipes. When it starts to turn out, then you can go to the more sophisticated products.

    Marshmallow Recipe

    For the preparation of this type of sugar paste, you will need icing sugar (fine and sifted), marshmallow (white, chewing), water, lemon juice and a palette of food dyes.

    Put 200 grams (maybe a little more) of marshmallow into a bowl, add water (1 tablespoon) and a few drops of lemon juice. Marshmallows with water put in the microwave for about 40-50 seconds. The mass should be soft and tender. Wait until the marshmallow melts and then gradually add the icing sugar (make sure that there are no lumps) until you make clay. Dust powder should be a little bit, so that the mass does not get too hard. After the finished mastic can give any color and tone. If the pastry chef is planning to make flowers on the cake, then pink, white and green colors will do.

    To work with mastic, let it "rest" for 30-40 minutes. When the mastic has become moderately soft and elastic, like a real clay, you can create from it real masterpieces.

    Condensed mastic recipe

    For the manufacture of this type of sugar paste, you will need condensed milk (about 200 grams), 160 grams of powdered sugar, powdered milk (about 150 grams), 1 tbsp. brandy, a couple of drops of lemon. If you want, you can rub grated chocolate or other optional ingredients. Mix milk powder, powdered sugar, pre-sifted. Gradually add condensed milk, brandy and lemon juice. Knead until the mass is plasticine consistency. Wrap in food film and put aside for 40-50 minutes. Now you can make mastic decorations for cakes. Absolutely any! The only question is fantasy!

    Mastic jewelry for beginners

    This holiday is famous for tangerines, candies, citrus and, of course, Christmas tree. How to make jewelry from mastic with his own hands for the New Year's cake? For example, a Christmas tree, snowflakes, bunnies?

    First you need to prepare mastic for coating the cake. With its help, the cake can be made with a smooth, almost perfect surface.

    Then you can make a Christmas tree. For this we need green mastic. Let's make a cone. Ножницами с закругленным окончанием подрезаем иголки. Пальцами или инструментом, предназначенным для работы с мастикой, колючки приподнимем вверх.

    Заранее сделанные разноцветные маленькие шарики прикрепляем к елке. Приклеить их можно с помощью обычной воды. Всё, ёлочкой можно украшать верх торта.

    Еще можно сделать снежинки. To do this, roll out a circle of mastic and make such cuts as you like with a special tool or a knife from all sides. You can use a special device - a plunger in the form of a snowflake. Thus, you can make any Christmas decorations from mastic. They will not only please the kids, but also create a festive mood in adults!

    Children's jewelry from mastic

    Every parent loves to pamper and delight their child. Usually moms and dads order an interesting cake for their kids. What prevents to make the confection itself? How to make jewelry from mastic children? Very simple. The main thing is to know what to base. You can make mushrooms, animal figures, baby, letters with the name of the baby, the sun and much more.

    Not sure how to make mastic jewelry for your baby? Master class on creating bears will help you! Remember that mastic should be like clay. We form the head (for this you need to roll a circle), slightly flatten for lengthening and smoothing.

    Now we roll the ball of another palette, slightly flattened. We glue it on the head where the mouth is. On the second ball below draw a smile and cut the nose.

    Then you need to glue eyes. Now we make ears, and glue the mastic with a thinner (white or beige color) to their center. Getting the torso. You need to make a cone of mastic, the top is more narrowed, and the bottom is thick. Last final stage - we form paws. If you sculpted in childhood from plasticine, then difficulties should arise! Once you learn how to make simple figures, you can make heavier, voluminous decorations.

    Why mastic breaks and breaks?

    Mastic is very thin it is not necessary to roll, it will tear. Especially if it is made from sugar. The thickness of such mastic should be at least 2 or 3 mm. If you roll it out very thinly, under it all the shortcomings of the cake will be visible. Sugar powder, too, can not be much to put in the mass, as it will break and tear. It will be impossible to roll out such mastic.

    If the mastic is torn at the crucial moment on the surface of the cake, you can hide all the shortcomings with the help of decor, different figures. Also, the surface can be smoothed confectionery iron.

    For mastic used the finest icing sugar, which must be sifted. Remember that this product should not be in a wet place.

    Basis for mastic

    It is no secret that the cake cake can not be perfectly smooth. How to hide all the flaws of the product so that they are not visible under the mastic layer? To do this, before applying the plastic paste on the cake, it should be smeared with a special cream - ganache. To make it, we take 2 parts of chocolate (ideally white) and 1 part of heavy cream. Heat the cream to 100 degrees, remove from the heat, add the pre-chopped chocolate and stir thoroughly. When ganache is a little cold, it can be used in work.

    Storage and coloring mastic

    Before you engage in the preparation of pastry, you need to think about the color palette, which is useful in the work. It is better to paint the mastic itself, rather than the finished product. It is possible to add pigment both in the process of mixing plastic paste, and already during the manufacture of figures. By the way, if you do not have gloves, do not worry, food paint is very easy to wash off!

    Mastic, like small items made from it, can be stored for 2-3 months in a freezer. If you plan to make a cake with a lot of mastic parts for any holiday, then prepare them in advance (5-7 days) so that they can dry out and keep their shape well. But leave them just in the kitchen, not in the refrigerator (otherwise they can "float" from the humidity). By the way, it is better to send the figures to the refrigerator for long-term storage after they have completely dried.

    Develop imagination and surprise your loved ones with wonderful creativity!

    How to decorate the cake with mastic at home

    Nothing can be compared in taste with homemade pastries. Cake, created by hand, on family holidays is more popular than the store confectionery. A festive, fragrant cake cooked at home should externally match its purpose. Not every woman knows that in order to decorate pastries with mastic, it is not necessary to be a professional pastry chef. A cake designed on its own, with love, will in many respects be able to surpass its purchased counterparts. Learn how to make beautiful decorations from mastic for the cake.

    DIY Tips for Making Mastic

    Mastic is a dough made from powdered sugar. It can be prepared for future use and stored in a refrigerator in a sealed container or container. Mastic has become a popular cake decorating element in recent years. If you decide to first decorate homemade cakes with mastic, practice on the eve of a holiday on small quantities of products used. As soon as you realize that the figures, the canvas are obtained quickly and efficiently, you can proceed to the main decoration of the festive dessert.

    Used food dyes can be both factory-made and natural. For red, you can use the juice of berries, beets, for green spinach, blueberries will give a blue and even purple hue. Using imagination, you can create exclusive, unique decoration details, edible shapes and colorful coatings for the cake. Such holiday dessert dishes look bright, elegant and original.

    Rules for working with mastic

    The layer of mastic is best applied to the flattened dry surface of the biscuit. So that the layer does not shine through, the cake decorated with sugar mastic should be stored at low humidity, in hermetically sealed boxes, plastic bags. Roll mastic better on a table, sprinkled with starch or powdered sugar. The optimum thickness for the trim, which will not break, should be 2-3 mm. The size of the surface of the "blanket" should exceed the area of ​​the cake, then the mastic under its weight will lie flat, without folds.

    To keep the sheet of mastic from tearing when applied to cakes, use the original method:

    • Place the mastic between two large sheets of dense polyethylene, which are lubricated with vegetable oil.
    • Roll up to 2-3 mm thick.
    • Remove one sheet of polyethylene, gently transfer to the cake, put it flat on the surface of the cake, then separate the second sheet of film.

    To give the mastic a brilliant look, after finishing the decoration with a soft brush, coat it with honey-vodka solution (1: 1): the vodka will evaporate, and the figures and the covering will have a mirror-like lacquered surface. You can keep the mastic cooked in store for a long time in the refrigerator. The main requirement is that the container should be hermetically sealed, without access of air, which will not allow the mastic to dry and not letting moisture from which the mastic will “float”.

    Step-by-step workshops on cake decorating with mastic with photos

    In order to carry out pastry operations to decorate cakes without any problems, we are ready to provide small recommendations and tips that will help even a novice pastry chef quickly master operations at the final stage of preparing a festive dessert. Before you start making mastic and decorating from it, carefully read the list of products, materials that you need to have on hand.

    It is important to carefully watch the video, repeat the steps followed by the pastry chef, not missing any of them and not trying to simplify your task. This sweet decor has its own character, but if you adapt to it, you will be able to create real masterpieces for every family holiday, and all the home ones will look forward to a new sweet creation. A standard set of products sometimes becomes more diverse, but you shouldn’t add something on your own if you don’t have enough experience working with pastry compositions.

    Birthday cake decoration

    A wonderful birthday celebration leaves no one indifferent. Since the first year of a person’s life, a cake is almost always on the table on this day. They attach particular importance to it if the age of the birthday man is marked by a round date, an age of majority. The decoration of the dessert on the birthday can be thematic, associated with the wishes of the birthday man or his occupation, or have a standard decoration in the form of flowers of rose, chamomile.

    Required materials and tools

    • Powdered sugar.
    • Condensed milk.
    • Powdered milk.
    • Lemon juice.
    • Butter.
    • Food dyes or their natural substitutes.
    • Iron.
    • Rolling pin.
    • Foil.

    Stages of cake decorating

    1. Before you start decorating the cake, make sure that the baked cakes have cooled well.
    2. Assemble the construction with the help of shortbreads, smearing them with prepared cream from the selected ingredients.
    3. To make the dessert beautiful, leveling the top and sides is carried out by applying and smoothing a thick cream: whipped 200 g of butter and half a can of boiled condensed milk.
    4. To make mastic, mix 160 g of powdered sugar and powdered milk, add 200 condensed milk, knead the dough until it becomes elastic. Lemon juice should be added if the mastic starts to crumble.
    5. Dividing the dough mastic into parts according to the number of colors planned, add dyes.
    6. Pouring powdered sugar on the table, roll out the main layer of mastic for covering the cake with a rolling pin.
    7. Wind up on a rolling pin or use advice how to apply polyethylene about which it was told above. Carefully transfer to the cake. With the help of a special ironing level the mastic surface, moving from the center, gradually moving to the sides. Cut off the remaining edges.
    8. The lower part of the cake will look more beautiful if you make the edges of the mastic in the form of a “skirt”, lifting it with a wooden stick and creating a wave.
    9. The next step is to create flowers. Using cups and cups of different diameters cut circles. Putting them on the foil as the size decreases, close a little sheet of foil. The more details of the mastic, the more magnificent the flower will be. Hand out some petals if necessary.
    10. Cut the leaves with a mold or a regular knife. Create volume by drawing leaves on the leaves and giving them a natural shape.
    11. Decorate the surface with the resulting bouquets of flowers and leaves, creating a unique festive combination. Cream write birthday congratulations, if the date is round, you can specify the numbers.

    How to decorate a cake with mastic for the New Year

    Rarely meet a man who does not wait for the New Year. The hostesses begin to prepare for it in advance, storing products and sharing among themselves the recipes of the most delicious dishes. Desserts, cakes, cooked on their own, are in the first place. To surprise and please your family and guests for the New Year, prepare a thematic decoration of mastic, corresponding to the winter holiday. A symbol of the coming year according to the eastern calendar, made with marshmallow mastic, will look especially interesting.

    Required materials and tools

    • Powdered sugar.
    • Marshmallow.
    • Gel food dyes.
    • Lemon juice.

    Stages of cake decorating

    1. 220 g of marshmallow sweets pour one spoon of water and two spoons of lemon juice. Microwave on for 15 seconds. Candy should increase in size.
    2. While kneading the mass with a spoon, gradually add 400-500 g of powdered sugar. Immediately pour all the powder is not worth it.
    3. Ready knead dough mastic well knead hands, divided into several parts - for covering the cake and for Christmas figures, which can be painted in the desired color.
    4. Store jewelry details or ready-made dessert in a large plastic bag in the refrigerator.

    How to cover children's cake mastic

    To decorate the cake with mastic for a child, you need to show a little imagination. Children who are under three years old will be interested to see fashioned children's figures in cabbage, with a stork, in the form of rattles and pyramids. An older child will be happy with all sorts of edible little animals, toys. Girls who love Barbie dolls, seeing a cake in the form of a beloved princess, will be delighted, and for boys, a cake in the form of a car will be a memorable surprise.

    Required materials and tools

    • Gelatin.
    • Lemon juice.
    • Powdered sugar.
    • Food dyes (natural or high-quality imported).

    Stages of cake decorating

    1. Preparing the cooled cakes for decoration, level the surface with a cream and make the basis of sugar mastic, as in previous recipes, wrapping the surface.
    2. Figures for children's cake can be made gelatinous, they freeze less and like children, reminding them of chewing candy. To do this, prepare the gelatinous mastic:

    a) dissolve 10 g of gelatin in 55 mm of cold water for swelling and heat, without boiling, stirring all the time,

    b) powdered sugar 160 g to form on the table in the form of a slide with a recess, where to pour the dissolved gelatin,

    c) knead the paste, if necessary, add a few drops of lemon juice,

    d) add food dyes of bright colors to make the decorations elegant.

    Remember the modeling lessons, create using elastic mastic toys, fairy-tale characters, favorite children's characters. Put them on the surface of the cake, creating a miniature playground, cartoon plot, because children love cartoons and be sure to be happy with such a surprise. Figures of mastic become the main object of desire, when the mother makes a cake, and for a long time they are remembered by children after the end of the holiday.

    With the preparation of children's dessert, you need to be attentive to the composition of the dyes: kids can get allergies in response to the use of inexpensive or controversial in quality ingredients. It is better to make cream and cake layers light, without an abundance of butter and cream. Biscuits and cottage cheese or yoghurt cream, jelly, fruit layers can be considered the best combinations. Turning on her imagination, mom will be able to please even that child who has diathesis on many products, because it is easy to decorate the top of the dessert with natural products.

    Video tutorials: how to make a cake with mastic at home

    You should not be frightened by the lack of experience in decorating cakes with mastic. Detailed instructions and video tips from kitchen professionals will help to gain confidence. It is better to do trial lessons in advance of the planned holiday, in order to feel more confident. The proposed videos will help reveal small secrets in working with mastic at different stages of decoration. Feel like a sculptor who creates a masterpiece of art at home. Use the pastry experience, be inspired by the ideas of the theme and enjoy the pleasure of creativity.

    Work with mastic for beginners

    Working with mastic involves the use of special tools: rolling pins, molds and others. From this confectionery material, which resembles plasticine in consistency, they do amazing things. Decorating cakes - the whole art, and the molding of mastic - is not easy. But if you have patience, get acquainted with all the tricks and “get a hand”, you will be able to create even the smallest details.

    Mastic tools

    For work the whole tool kit is used. You can buy it in any specialty store. So, it will be required:

    • silicone pad - designed for rolling and sculpting figures (thanks to the silicone material, the pad does not move on the table, which creates ease of operation),
    • rolling pin - it is desirable that it be made of plastic and have a smooth surface,
    • scoop to level the cream before coating the cake,
    • iron for leveling mastic,
    • knives with a roller - if you have a wheel with teeth, you can create an imitation of seams, and the cutting ball will make the edges of the product wavy,
    • brushes for gluing elements and applying dyes - it is necessary to give preference to synthetic material,
    • special mats for applying texture to the cake,
    • rolling pins to create a pattern
    • plungers and molds - made of metal or plastic, allow you to create flowers,
    • cutters - designed for cutting round parts of different diameters.

    Through the use of special tools, you can create real masterpieces of cooking.

    Step by step working with mastic

    On a note! There are several recipes by which you can make mastic with your own hands. The most widespread sugar. It is suitable for creating flowers and sculpting various figures.

    To cook it at home is used:

    • icing sugar - 0.5 kg,
    • lemon juice - 1 tsp
    • Vanillin (at the tip of the knife) - soak and heat,
    • gelatin - 1 tsp,
    • water - 60 ml.

    On a note! Before cooking, the powdered sugar is sifted through a sieve with small cells, since in the case of ingress of large particles, the material may break during operation.

    When the consistency of plasticine is obtained, the mass is wrapped in plastic wrap and put in the refrigerator for a few minutes, which will give it plasticity. To obtain color, a dye is added during the mixing step.

    The simplest thing you can do with mastic is to coat the cake with it. Lessons for beginners step by step:

    1. Раскатывает пласт, диаметр которого приблизительно вдвое больше, чем у торта. Чтобы разгладить его, можно использовать утюжок или обычную закаточную крышку.
    2. Раскатанный пласт переносится с помощью скалки на торт.
    3. При помощи утюжка разглаживаются бока, убирая складки вниз.
    4. Лишний материал обрезается ножом.
    5. Это азы, с которых начинается обучение.

    Мастер-класс по работе с сахарной мастикой — пион из мастики

    There is an opportunity to make different flowers from this material for decorating the cake: lilies, poppies, violets, chamomiles, hydrangeas, peonies, roses and others.

    Peony master class with photo:

    1. The ball is rolled out of mastic, and then attached to a wire moistened with water. It should be dried within 24 hours.
    2. For cutting out the petals, special molds are used, and a conventional stick from a children's drum is used to press the edges.

    The layer is rolled out and with the help of molds the petals of the future flower are cut.

    Stick edges are pressed down.

    Petals are attached to the frozen ball, imposing them on each other.

    The resulting peony can be hung down with a bud so that it dries.

    Using the step by step guide, you can get such a flower.

    Photos of hand-made mastic flowers

    You can decorate a birthday cake with such roses. For buds, a pink dye is used, for leaves - green.

    And these violets are hard to distinguish from real colors, so professionally done the work.

    If you decorate cakes with such flowers, talent will not go unnoticed. Lily turned out almost like real.

    Gentle hydrangea attracts the views of flora lovers and pastry masters. This basket is sure to please many.

    You can decorate the cake with such cute daisies.

    Flower field on the cake may consist of such unusual poppies.

    Mastic helps to decorate any confection. From it you can fashion any shape, be it a rose or your favorite heroes.

    Variety of mastic recipes and do-it-yourself cake

    There are many recipes for cakes, some of which are passed down from generation to generation.

    Culinary mistresses are not obsessed with monotony and are always in search of something new.

    Mastic is an interesting variant of cake decorating that will surprise everyone.

    Special paste is designed for modeling confectionery.

    It is used to create a variety of jewelry.

    With its help, you can cover the cake, giving it a more aesthetic look.

    In addition, you can fashion figurines, flowers or inscriptions.

    The result of working with the paste depends only on your imagination, as the finished paste is easy to use.

    Mastic selection

    There are three main types of mastic: sugar, floral, Mexican pasta.

    The first type is used most often.

    Sugar variety is suitable for wrapping cakes, coating gingerbread, cakes, cookies.

    With its help, you can fashion simple shapes and decorations.

    Flower paste, as its name implies, is used to create flowers as well as decorations.

    It is quite plastic and easy to roll out, so this mastic is well suited to the recipe for coating cakes.

    Thanks to the thickener, which is part of it, the figures quickly dry and keep their shape well.

    The third type of mastic is Mexican.

    It is intended for modeling.

    A small percentage of the thickener allows you to work on the creation of jewelry for a long time.

    Mastic is white and colored.

    The cost of the latter is significantly higher, so it will be more economical to buy food coloring.

    It is enough for repeated use.

    To give the mass a new color, it is necessary to gradually add a dye to it.

    It is very important not to overdo it, otherwise it may become unsuitable for work with confectionery.

    Basic rules for making mastic

    1. Before you start working with pasta, you must prepare the icing sugar. It is important that it be finely milled, otherwise the mastic will tear.
    2. During cooking, you must carefully monitor the density of the mixture. If you overdo it with powdered sugar or dye, the mass will also be easy to tear.
    3. The prepared mixture should be periodically "relaxed" in the fridge so that it does not stick to your hands.
    4. Shelf life in the freezer up to 4 months.

    Gelatin Composition

    This recipe for cake mastic is suitable for sculpting shapes and decorations.

    Dessert can not be covered with it, as it quickly becomes solid.

    For cooking will need:

    • water - 50 ml,
    • icing sugar - 500g,
    • gelatin - 10g.

    Gelatin should be poured into the medium tank and filled with water at room temperature.

    The mixture is left for about half an hour to gelatin swell.

    At this time, powdered sugar should be sifted through a sieve to avoid lumps.

    The swollen gelatin is put on the fire and brought to a boil, then it must be removed from the stove.

    In the warm component, add 250 g of powdered sugar and mix thoroughly.

    Then put the mass on the table and gradually intervene the remaining powder.

    She will be ready when she stops sticking to her hands.

    Marshmallow mastic

    Cake coating mastic recipe includes:

    • 100g marshmallow,
    • 250g of powdered sugar,
    • 90g of starch
    • 1st ct. lemon juice spoon
    • 1h spoon of butter.

    Often, you can find an option where it is advised to mix candy only with powdered sugar.

    Such a mastic for wrapping cakes according to the recipe is fragile, it’s hard to work with.

    In order to paste was plastic, used starch, butter and lemon juice.

    First you need to melt the marshmallows.

    It is more convenient to do this in a water bath, since the whole process will be in front of you.

    Stir the candy until it is hot.

    If you need a color mixture, it is better to paint it at the moment, adding a few drops of dye.

    In advance, you need to prepare a mixture of powder and starch, passing them through a sieve.

    The mixture is gradually added to the melted marshmallow until the mass begins to thicken.

    Once this happens, put the paste on the table, sprinkled with starch and powdered sugar.

    Grease hands with butter and knead the paste, continuing to sprinkle with a pre-prepared composition.

    It is important not to miss the moment when the mixture will cease to stick to the hands.

    The finished mass must be wrapped with cling film and left for half an hour in the refrigerator.

    And here is the video recipe for such a cake mastic:

    Milk paste

    The proportions of the components are determined depending on the required amount of finished mastic.

    It is necessary to mix in equal shares of powdered milk and powdered sugar.

    For accuracy, you can use kitchen scales or measuring cup.

    Add condensed milk to this mixture (1: 1: 1).

    The resulting mass must be thoroughly kneaded.

    The finished dairy cake mastic is placed in the refrigerator for 20 minutes, after which you can work with it.

    Here’s how it looks like:

    Chocolate Yummy

    It is necessary, gradually stirring, to melt the chocolate in a water bath until smooth.

    Then add liquid honey and mix well.

    Depending on the quality of chocolate, butter can stand out, it must be drained.

    On this recipe mastic for decorating cakes ends.

    The mass must be packed in plastic wrap and left for a day at room temperature.

    Consider that the chocolate paste is quickly heated by the hands, so during the modeling it is necessary to cool it in the refrigerator.

    Another good sweet dish option for guests: Great Napoleon cake: a classic recipe. Preparation will take time, but it's worth it, believe me!

    That's what quickly spreads around the table, so it's crisp brushwood, the recipe for which is here. He is perfect for tea drinking.

    Traditional yeast dough for pizza has long been supplanted by other methods of cooking. For example, now it can be on kefir. Read the recipe in the article.

    Step-by-step recipe for a delicious mastic cake

    Cooking a cake with mastic prescription is not always a long process.

    To do this, you can use ready-made sponge cakes, which will save not only time but also nerves.

    For this treat you will need:

    • a pack of biscuit cakes - by 3pcs,
    • chocolate paste - at least 250g,
    • semolina - 3st. lt
    • milk - 400 ml,
    • lemon peel without pulp,
    • sugar to taste, not less than 250g,
    • butter of room temperature - 250g,
    • bananas and kiwi (fruit can be replaced).

    The recipe for making a cake with mastic step by step:

    1. Cooked semolina porridge based on milk and 3st. spoons of cereals. After being ready, let it cool to room temperature. You can put on the balcony or put in the refrigerator.
    2. While the porridge cools, whip the butter with the sugar. When the mixture is smooth, add lemon zest to it. The main thing is not to overdo it, otherwise the cream will turn out bitter.
    3. In the cooled porridge add the mixture with butter, mix well, cool. The cream is ready.
    4. Cut the fruit into thin slices. Fruits are better to choose soft, so that they are clearly not felt in the dish.
    5. Now, according to the recipe, you can assemble a cake from mastic as in the photo. Take the first cake, richly spread with cream, put bananas on top.
    6. Then another cake and repeat the action, but with kiwi.
    7. Cover the top cake with fruit cream is not necessary. On top of the dessert, you can press down a bit to distribute the cream evenly. Excess edges must be removed.
    8. Since you can not cover the cake mastic, it is necessary to start to cover it with chocolate paste. This mass should be melted, it can be slightly heated in a microwave. It is more convenient to apply with a thick knife. Dip it in chocolate, scoop and evenly apply to dessert from all sides.
    9. The smeared dish should be placed in the fridge so that the paste froze. Then take it out, heat the knife on the hob and level the coating of the confection. A hot knife will flood the paste and smooth the surface. Put it in the fridge again. A quick and tasty cake is fully prepared for mastic coating.

    Perhaps in the video below you will choose for yourself the idea of ​​design:

    Creative cake decorating

    How the treat will look depends only on your imagination.

    For example, if you are preparing a holiday for a child, you can use the decoration in the form of a teddy bear, which is best prepared in advance.

    Bonded parts can be melted chocolate.

    Chocolate paste is applied on the cake, after which you can cover the pastry with mastic.

    To ensure that the coating is smooth, you can use a special pastry iron.

    To cover the unevenness of the bottom, roll the harness or colored balls and place them on the edge of the dessert.

    For decoration, you can use molds, which are sold in specialized stores, or make everything that comes to mind.

    DIY mastic cake is an excellent choice to please your loved ones.

    Making pasta sometimes takes a lot of time and requires some skill, however, such a culinary masterpiece will remain in memory for a long time.

    In the video you will see how to decorate the cake with roses:

    More about mastic

    Mastic is used to decorate confectionery, it is a sweet mass based on sugar and other ingredients, which is quite simple to prepare yourself. Bright and beautiful cake mastic at home is made from natural thickeners with sugar.

    There are two main types - gelatin and milky mastic, each of which has its own composition and method of use. Dairy masses are very simple, for their manufacture, powdered sugar, regular, condensed or dried milk is used. Such a mass is very plastic, it is easy to work with it, mastic can be used to decorate and sculpt figures.

    On the basis of these confectionery mastic with the addition of other ingredients, marzipan, protein, chocolate and other types of jewelry are produced. The recipe for all of them will be different, in addition, you can use natural dyes, which will give the dessert a brighter, more attractive appearance.

    5 best recipes how to make mastic do-it-yourself

    There are several recipes for how to make a cake mastic at home. In total there are two main types - dairy and on the basis of marshmallows (white souffle), easily painted in the desired shade.

    Ingredients such as chocolate, honey or egg white can be added to the mass. In addition, mastic masses are separated. by appointment to such species as:

    • sugar for edging dessert, modeling, sculpting simple figures,
    • flower with good plasticity, it is easy to roll out, dries quickly, which is used for modeling flowers, ornaments,
    • modeling, which dries very slowly, which is used to create complex figures (the mastic is dry outside, remains soft for a long time inside).

    In the manufacture also takes into account what it is used mass. Mastic with a large amount of thickener is used for lining; this allows thin and plastic layers to be obtained. They will not tear, allowing you to create a smooth and beautiful surface for desserts.

    For modeling, a mass with a small amount of a thickener is used, which allows the material to retain plasticity and ductility for a long time. This makes it easy to create beautiful figures, without worrying that the mastic dries quickly or begins to crumble.

    The composition of emit 5 main types of mastic:

    • from marshmallow,
    • from chocolate,
    • protein based
    • milk mastic,
    • gelatinous composition.

    Chocolate Mastic

    To prepare the mixture need to take:

    • very fine powdered sugar - 125 grams,
    • dark chocolate - 100 grams per tile
    • cream (suitable for 30%) - 50 milliliters,
    • butter - tablespoon,
    • Cognac - 10 milliliters.

    Heat the chocolate on low heat, then add all the other ingredients and stir thoroughly. Before modeling, the mastic is slightly cooled, for which it must be wrapped in cling film.

    Egg white mastic

    For mastic made from protein are used. Ingredients such as:

    • fresh protein
    • powdered sugar - 500 grams,
    • glucose syrup - 2 tablespoons.

    Additionally, you can use honey or chocolate, the amount of which is regulated during cooking. Depending on the purpose, the chocolate may be white or dark. You only need to immediately decide what color is needed mass, before you make flowers or decorations from mastic.

    Milk mastic

    For milk mass used Ingredients such as:

    • dry milk - 160 grams,
    • dyes required shades,
    • Cognac - a teaspoon,
    • condensed milk - 200 grams,
    • powder - 160 grams,
    • lemon juice - 2 tsp.

    All ingredients, except dyes and lemon juice, are mixed, the mass should be elastic. Then gradually added juice and dyes.

    Gelatinous mastic

    To obtain the gelatin mass will be required Ingredients such as:

    • gelatin - 10 grams,
    • dyes,
    • lemon juice - 2 teaspoons,
    • powder - 200 grams,
    • water - 60 milliliters.

    Gelatin is soaked. After it is dissolved in water, it is necessary to add other components, except dyes, to stir up weight to elasticity. Pigments are added to the finished mastic. If it is not elastic enough, the amount of lemon juice can be increased.

    Storage of sugar mastic

    Before you put the sugar paste into storage, you must wrap it well with a film and put it in a tight-fitting container. Optionally, you can not send this plastic material in the refrigerator. It is enough to protect it from moisture and air, so that it does not lose its presentation. Sugar mastic can be stored for up to three months.

    Secrets of working with the material

    Preparation of mastic and work with it requires a lot of patience and perseverance, but there are secrets with which you can ease this time-consuming process.

    1. To the mastic is not torn during kneading, used powdered sugar very fine grinding.
    2. A cake that will be coated with mastic should be dry, otherwise a tasty decorative element will dissolve if it gets on it.
    3. To cover a wet cake with mastic, it is better to put a layer of cold butter cream on it.
    4. To the decor stuck to the cake with mastic, the place of their contact is slightly moistened with water. To connect the parts together, use egg white.
    5. When the mastic is on the air for a long time, it dries out, because working with it should not be delayed.
    6. It is better to prepare the decor elements of a large size in advance, and let them dry properly, then they will not fade on the cake.
    7. Large-sized figures are better attached to the confectionery product, just before serving, otherwise, if they are attached immediately and sent to a cold place, the figures will absorb all the moisture and will be damaged.
    8. Cooked figures can be painted using food dyes, which are best diluted with alcohol or vodka.
    9. If the mastic suddenly cools down quickly and does not mix well, it must be heated using a microwave (just a couple of seconds), or in the oven. Then she will again become elastic and resilient.
    10. Ready mastic is best kept in the refrigerator for two weeks, or in freezing for about two months.
    11. At the end of cooking delicious decor, you can take it with the help of cling film and move it to the cake, wrap up, of course. Thus, the mastic should be smoothed over the cake using food film. While you work with it, it does not freeze, and as a result there will be no cracks on the coating.
    12. To mastic evenly lay on the cake, it is better to pre-cover it with marzipan.
    13. In order to give the decor a glossy shine, it should be lightly smeared with vodka.

    Working with mastic is not difficult at all, and even very interesting. The main thing to know some secrets, and features that have been given above. Тогда в результате, у вас не возникнет проблем в работе с любым видом мастики, и ваши кондитерские изделия будут получаться настоящими кулинарными шедеврами.

    Для любого праздничного стола, нужен торт. Особенно хорошо, когда торт очень большой и красивый. Для украшения торта, можно использовать мастику. Из нее можно делать фигурки, либо просто покрывать ею торт.

    Красим и храним

    Сперва подумайте о цвете, который будет иметь мастика. Dye should be added during the process, so you get a more even color. If you decide to paint it after preparation, you need to roll a ball out of it, make a recess in it and pour dye into it. Stir until a uniform color, put it in the fridge, wrapped in film.

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

    Experiment with composition and color. Successes in decorating cakes!

    Recipe for cake mastic at home

    • Instant milk powder - 205 g,
    • powdered sugar - 215 g,
    • whole milk condensed milk - 155 ml
    • lemon juice - 5 ml.

    The powder is sifted several times and mixed with powdered natural milk. Gently pour condensed milk into the dry mix and add lemon juice. We knead mastic dense dough, pouring some more powdered sugar if necessary. Mastic at home to cover the cake should be flexible, uniform and not sticking to the hands. Now we give the treat a little to lie in the fridge, and then use it to decorate the cakes! If you want to give it a bright and saturated color, then use for this food dyes.

    DIY mastic based cake marshmallow

    • Marshmallow air marshmallow - 105 g,
    • white sugar powder - 235 g,
    • lemon juice - 15 ml.

    Marshmallow lay out in a convenient container, pour lemon juice and heat in a microwave for 45 seconds. During this time, stir the marshmallows several times with a spoon. Gradually pour the powdered sugar into the hot elastic mass and knead the dough with your hands to the consistency of soft clay. After that we wrap the mastic in a bag and put it in the fridge for half an hour, and then use it to model the figures and decorate the cakes! If you want to make it a bright color, then use any food colors.

    Mastic cake for homemade gelatin

    • - 535 g,
    • gelatin dry - 15 g,
    • water - 35 ml
    • lemon juice - 10 ml.

    Throw dry instant gelatin into a shallow bowl, pour a few spoons of cold water and mix thoroughly. After 5 minutes, put the dishes on a weak fire and heat up to complete dissolution of all the crystals. Sifted sugar several times through a sieve and gradually pour into the gelatin mixture in small portions, constantly stirring. In a slightly thickened mass add freshly squeezed lemon juice. Now we wrap the homemade mastic for the cake in cling film and leave it to “rest” for a while. We crush the working surface with small sugar powder, spread a lump of mastic and roll it out with a rolling pin. To give it the desired color, you can safely add a few droplets of food coloring.

    Mastic cake coating: cooking method

    Mastic is a sweet decorative material that allows for an original and bright decoration. A ready-made mass is sold in stores, but the best will be the self-made mastic for coating the cake. At home, in the manufacture it is possible to regulate the taste of the paste and its consistency, as well as to be sure that it is made only from natural ingredients.

    Mastic from honey

    A distinctive feature of this mastic is its softness. The finished mass does not crumble and does not crumble, and also helps mask the external flaws of the cake.

    • 950 g of powdered sugar,
    • 125 ml of honey
    • 15 g of gelatin,
    • 45 ml of water.

    Gelatin pour water and wait until it begins to swell. Then add honey to it and heat it all on low heat until gelatin is dissolved. Honey mixture is added to the icing sugar, and then it all mixes well. If the spoon can not cope with the thickness of the mass, then it should knead the hands. The blank should lie down in a plastic bag 30 minutes before use.

    Ready mastic for coating the cake can be stored for 3 months at room temperature, and up to a year - in the freezer.

    Gelatin based mastic

    Gelatin for stitching is considered universal, so if after the billet remains, you can make flowers or figurines from it. The sweet mass turns out very soft and with ease rolls out a thin layer necessary for covering the product.

    • 10 g of gelatin,
    • 450 grams of powdered sugar,
    • 1 tsp lemon juice
    • 4 tsp. water.

    Gelatin is soaked in water and then cooked over low heat until dissolved in liquid. The billet must be periodically stirred and not boiled. Next, mix the icing sugar with gelatin and lemon juice. The mass is mixed until complete homogeneity, covered with cling film and put into the fridge for an hour. After that, you can begin to cover the product.

    The prepared paste for cake is stored carefully packed in food film or an airtight container. In the refrigerator it is up to 3 months, and in the freezer compartment - up to six months. Before cooking, the mastic must be removed in advance so that it warms to room temperature.

    Features staining mastic on the cake

    Made mastic can be painted in any colors, for which natural dry food and gel dyes are used. In order to give the mass the desired shade, a small amount of the dye is enough, after which the mass is intensively mixed to give it a uniform, beautiful color.

    When using dry formulations, you must first mix the pigment with water (just a couple of drops is enough), then stir the resulting paint. In the mastic it should be added drop by drop in different places to ensure uniform coloring.

    Finally

    Mastic is used to decorate dessert or sculpting figures on cakes. Various ingredients are used to make the mixture, but the main powder remains. As an additional, you can add chocolate, honey, protein or milk, natural and synthetic dyes to obtain the desired shade.

    Coloring mastic

    Homemade mastic is usually white or yellow. To make the finished product brighter shades, you can use the following options:

    1. In the process of mixing the workpiece add to it a dry or gel dye. It should be borne in mind that by painting all the mastic in one color, you will get a plain cake. If it is planned to make decorative figures from the prepared mass, then this variant of coloring will not work.
    2. Already prepared cake paste for coating is painted in different colors by separating pieces of the desired size from the total mass. To do this, the tip of a toothpick is painted with a bright gel and colored points or lines are applied to the blank. After that, the piece is thoroughly mixed so that the color is evenly distributed.
    3. To obtain a brighter shade, it is necessary to paint the mastic after the cake was covered with it. diluted with a few drops of vodka, and then applied with a sponge on the product.

    If you do not want to buy artificial colors, you can use natural products. Bright hues gives beets, pomegranates, cherries, carrots, cranberries, orange and blackberries.

    Cover up the cake: step by step instructions

    1. The surface of the cake should be made smooth, as under the mastic any bulges, bumps or pits will be visible. To give a smooth shape, the top and sides of the confectionary should be smeared with a thin layer of cream that will smooth out all the irregularities. After applying the cake should be cooled in the refrigerator.
    2. The kitchen table is plentifully sprinkled with starch or powdered sugar, and then home mastic is laid on it. To cover the cake it is necessary to roll it out with a rolling pin to a thickness of 5 mm.
    3. The layer of mastic is carefully transferred onto the cake.
    4. It is necessary to smooth the rolled mastic: first from the top, and then from the sides. When smoothing you need to make sure that air bubbles do not form - it will spoil the look of the product.
    5. Excess mastic cut off the bottom edge of the cake.

    If the close-up turned out not very neat, you can mask the flaws decoration - inscriptions from the cream or three-dimensional figures.

    Rules for homemade mastic

    There are several general rules to follow when wrapping your cake with mastic yourself:

    1. To prepare the mass should be carefully selected powder. In the presence of large sugar crystals, the weave may tear.
    2. Mastic is not applied to cream from sour cream or excessively soaked cakes, since the coating may dissolve from contact with moisture.
    3. If the mastic for the cake to freeze froze and stopped rolling, it will help to heat it in the microwave. After that, it will again become plastic.
    4. To make the coating of the mirror shine, you need to lubricate the coating with a solution of vodka and lemon (1: 1). The smell of alcohol from the product will disappear, and the glossy shine will remain.

    Home mastic does not require large expenditures of money or time, because it is prepared from simple products. But now any cake can be turned into a small piece of art that will delight loved ones and surprise guests.

    If you come across a concept for the first time or have already seen it on a cake, then how it was made is very difficult to imagine. Mastic is an adhesive and binder, edible substance, homogeneous in composition, which is created in production or manually prepared. The mass prepared correctly is similar in consistency to clay, from which you can mold any figures. The most important thing is that the parts made from this material are very beautiful, also edible, because they use natural dyes and food. If not completely useful for the cake, it can be stored in the refrigerator for 3 months before you put it in the freezer, you need to wrap a lot of cling film.


    Mastic cake is used to decorate the cake and other products. It is possible to cover it ready, thanks to the mastic, the surface of the cake will have various and soft forms.

    A simple cake can turn mastic decorations into a work of art. You can make various decorations from mastic: flowers, leaves, various figurines, flower arrangements ... Jewelry can sometimes be so beautiful that even you feel sorry for them!

    Recipes cooking mastic at home

    Before preparing the cake mastic, the following tools should be taken, whichever type of mastic you choose:

    • Ruler,
    • Rolling pin,
    • Color ribbon
    • Wooden board for rolling or dry and clean table,
    • Food wrap.
    • Round knife

    For different types of mastic products will be different, but we consider the most common and simple.

    How to make mastic

    Mastic is made from powdered sugar with the addition of gelatin, water and lemon juice. Also add oil and glycerin, this is done to ensure that the mastic does not dry so quickly. Sugar mass is kneaded for 15 minutes.

    It is better to knead the finished mastic on the table, sprinkled with sugar beforehand, you can also use starch. It is necessary to do this to prevent mastic from sticking to hands and the table while working with it.

    It is possible to tint mastic with spinach juice, beet juice, carrot juice, juice of different berries, or dyes that are sold in the store.

    It is necessary to pack the finished mastic in the food film so that it does not dry.

    It is necessary to decorate the cakes with mastic after the cream hardens. It is more correct when the cake is coated with marzipan mass or the cake consists of a dry biscuit.

    How to cover the cake with mastic

    To cover the cake with mastic it is necessary to put it on the turntable, so it will be more convenient to work with it. Sprinkle the surface of the table with powdered sugar, roll out on the table and then the mastic up to 5 mm thick. Rolled mastic wider cake should be.

    Put the mastic on the cake using a rolling pin. Sprinkle your hands with starch and first smooth the mastic on the surface of the cake so that it fits tightly to it, then on the sides. Trim excess mastic with a knife on the base of the cake. You can make a figurine or other decorations from the remains.

    If there is no further decoration for the cake, then the mastic can be wrapped in food film and stored in a refrigerator for storage, but no more than 2 weeks.

    How to paint and store mastic?

    Almost every cooking requires staining mastic. Before you make mastic for a cake at home, you need to think about the colors needed for decoration. It is better to add dyes during the preparation process than to the finished mass, so the color will be smoother.

    If you still have to paint the mastic after painting, then a small ball rolls out of it first, a recess is made in it, a few drops of paint are poured in, then the piece is stirred until smooth and the piece is wrapped in polyethylene.

    Mastic and figurines from it can be stored for no more than 3 months, and the details need to be prepared before the holiday at least 2 weeks in order for them to keep their shape and have time to dry out.

    Cake Mastic Recipes

    • Gelatin (powder) - 2 tsp,
    • Powdered sugar - 450 +/- 50 g,
    • Water - 50 ml.

    How to make mastic:

    Pour gelatin into a bowl of cold water, stir well and leave to swell. In a water bath, dissolve it and cool.
    Sift icing sugar, pour in gelatin and knead until smooth. Roll it into a ball and put it in a plastic bag. If in the process of cooking the mass turns sticky, then add powdered sugar. If you have made a good mastic, and there is still powder on the table, then continue mixing and remove the excess powder.

    Mastic with egg white

    • Glucose syrup - 2 tbsp. spoons.
    • Icing sugar - 450-500 g,
    • Egg white - 1 pc.

    How to make mastic:

    In a bowl, combine glucose and egg white, mix. Add powdered sugar (450 g), sifted in advance, and knead until smooth. Roll it into a ball and remove it in a plastic bag, leave it in for 2 hours. Again, knead. If you get a sticky mass, then add powdered sugar. If you have made a good mastic, and there is still powder on the table, then continue mixing and remove the excess powder.

    Mastic with vegetable oil

    • Vegetable oil - 2 tbsp. spoons
    • Sugar powder (sifted) - 450 +/- 50 g,
    • Liquid glucose - 1 tbsp. spoon.
    • Cold water - 30 ml,
    • Powdered gelatin - 1 tbsp. spoon,

    Chicken protein - 1 pc.

    How to make mastic:

    Pour gelatin into a bowl of cold water, stir well and leave to swell, then dissolve it in a water bath and cool. Add vegetable oil, glucose to it, mix. Add egg white, mix again and combine with powdered sugar. Stir the mixture with a cooking spatula until a mass is formed.
    Put on the table, sprinkled with powdered sugar, the resulting mass and knead until smooth. Roll it into a ball and remove it in a plastic bag, leave it in for 1-2 hours. Knead then again and then proceed to the molding or rolling.

    Marshmallow mastic

    To make marshmallow mastic you will need:

    • Marshmallow (chewing) - 200 gr.,
    • Caster sugar - how much the mass absorbs,
    • Food coloring to change the color of mastic
    • Water - 2 tbsp.

    How to make mastic:

    The marshmallow is put in a deep plate at the beginning, water is added (to add sourness to the mass, it can be replaced with lemon juice), it is placed in a microwave for 40 seconds. It turns out the mastic for the cake according to the recipe gentle and plastic. When the marshmallow is slightly melted, powdered sugar is added, which is sieved in advance.

    Until then, it needs to be added until the mass becomes similar to clay, and it should be done gradually so that it will not fall asleep, otherwise it will be impossible to work with mastic - it will become coarse. As soon as the mass has turned out, you need to wrap it in a food wrap and put it in the freezer for 30-40 minutes, and then you can begin to work with it.

    Mastic with condensed milk

    For such mastic with condensed milk, the following components will be needed:

    • Powdered milk - 150 gr.,
    • Condensed milk - 200 gr.,
    • Cognac - 1 tsp (you can cook without it)
    • Icing sugar - 160 gr.,
    • Lemon juice - 2 tsp.

    You must first combine the powdered sugar and powdered milk, then sift them through a sieve and gradually begin to pour condensed milk, add lemon juice and brandy. Mass as soon as it acquired the consistency of clay, it must be removed in the freezer, shifting into the plastic wrap.

    Marshmallow mastic
    Marshmallows are marshmallow sweets (souffles), English-American sweets. They have nothing in common with our marshmallow, although the name “marshmallow” is often translated into Russian as “marshmallow”.

    Mastic from marshmallow takes the desired shape easily and does not stick to the hands, rolls out well and stains evenly.

    Two ways to make marshmallow mastic:
    Method 1:

    It is necessary:
    lemon juice or water -

    Marshmallow - 90-100g (one pack of marshmallow candies)
    icing sugar -

    Buy best marshmallow white. Divide marshmallows by color - fold the white halves into one bowl, and the other pink. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in a microwave for 10–20 seconds or in a water bath until the volume increases.

    If you want to tint mastic from marshmallow with food dye, then add it better after you have gotten the melted and swollen marshmallows from the microwave. You need to add the dye to this moment and mix well with the mass with a spoon.

    Затем вводить порциями просеянную сахарную пудру и ложкой или лопаткой размешивать массу. Когда ложкой размешивать станет трудно, массу выложить на посыпанный сахарной пудрой стол и руками продолжать разминать до тех пор, пока не перестанет мастика липнуть к рукам.

    Завернуть полученную мастику в пищевую пленку (пленка должна прилегать к мастике плотно со всех сторон, чтобы не попадал воздух внутрь пакета) и примерно на 30 минут положить в холодильник.

    Take the finished mastic out of the fridge, put it on the table, sprinkled with starch, and thinly roll it out.

    It is possible to prepare various figurines, leaves, flowers from the finished mastic, or to cover the cake with a thinly rolled mastic sheet.

    It is necessary:
    butter - 1 tbsp.
    food colorings
    powdered sugar - 200-300 g (it may take less or more powder)
    Marshmallow - 100 g

    How to make marshmallow mastic:

    Marshmallow put in the form, add oil, put in the microwave for 15-20 seconds. Should marshmallow increase in volume. Then 50-100 g of powdered sugar, add, mix.

    If the colored figures you make, divide the resulting mass and food colors to add.

    To add icing sugar until the mass turns out to be similar in consistency to clay. The marshmallow mastic is ready. You can roll it, cut out the figures. Dry finished products during the day. Store finished products not in the refrigerator.

    If the cake is covered with cream, then it should be decorated before serving it with mastic products.

    Chocolate Mastic Recipe:

    For the preparation of chocolate mastic will require:

    Cream (30%) - 40 ml
    Dark chocolate - 100 g
    Cognac - 1-2 tbsp. l
    Marshmallow (color does not matter) - 90 g
    Iced sugar - 90-120 g

    Butter - 1 / 2-1 tbsp. l

    How to make chocolate paste:

    Put the chocolate in a saucepan, broken into pieces, and put on a weak fire.
    Melt completely.

    Add marshmallows to the melted chocolate without removing the saucepan from the heat and stir the mass well with a spoon all the time.

    When half of the marshmallows melt, pour the cream, add brandy and butter.
    Stir until a homogeneous thick liquid mass. Then remove from heat.
    Pour gradually, stirring constantly with a spoon, sifted icing sugar.
    When it turns out the mass is too elastic and thick, and it will no longer be convenient to interfere with a spoon - doing it with your hands.

    Pour the caster sugar until the mass feels like a tight, warm, elastic dough. It does not stick absolutely to the hands, but on the contrary, the hands remain clean, but fat. Mass roll into a bowl and shift the paper for baking. Chocolate mastic is ready.
    Chocolate mastic turns out very soft, barely warm and tender.

    It can be stored in the refrigerator in a tightly closed, and warm slightly before the next use in micro.

    Common secrets of making and applying cake mastic decorations

    1. Sugar powder for very finely ground mastic should be. If sugar crystals fall into it, the layer will tear when rolled. Powder sugar, depending on the type of candy, may require much more than the recipe indicated, so it must be stocked up in large quantities in advance. If the paste mastic stays sticky for a long time, then you need to mix it in and mix the powder until the desired consistency is obtained.

    2. In no case can a coating of mastic be applied on a wet basis — on sour cream, on soaked cakes, etc. Moisture quickly dissolves from moisture. There must therefore be a “buffer layer” between the mastic and the cake. It may be a thin layer of butter cream or marzipan. If an oil cream is used, it is necessary before applying mastic, so that until the cream hardens, the cake will stand in the refrigerator.

    3. For gluing jewelry to a coating of mastic or for gluing different parts of mastic figures, it is necessary to moisten a place of gluing slightly with water.

    4. Mastic with a long stay on the air dries. Some figures, for example, tables, chairs, flowers, do better in advance and it is good to give them to dry.

    5. It is necessary to attach volumetric figures to the cake, for example flowers, shortly before serving, otherwise, if you attach them and put the cake in the fridge, they begin to absorb moisture from the environment and fall off.

    6. Attention! If there is a lot of humidity in the room, then a cake covered with mastic may be covered with condensed moisture after being removed from the refrigerator. In this case, it is desirable to submit it to the table immediately from the refrigerator. If, however, it takes time before serving, you can gently wipe the moisture from the mastic with a napkin. Or put the cake under the fan jet.

    7. It is possible to decorate figures from marshmallows on top with food dyes.

    8. If the mastic has cooled and has begun to roll out badly, then it can be slightly heated in a hot oven or in a microwave oven. It will become plastic again.

    9. It is possible to store in the refrigerator unused mastic (1

    2 months) in a freezer, having previously wrapped it in a plastic film.

    10. Dried ready-made figurines of mastic should be stored in a dry place in a tightly closed box. Such figures are stored for several months.

    Cake decorating with mastic is an art that only comes with experience. The more cakes are cooked, the more interesting and neater the next work is. The main thing is patience and desire, everything will turn out for sure!

    Homemade Cake Decorating Recipes

    First you need to figure out how to decorate the cake at home, what plan you want to realize: for example, cover the cake with a patterned blanket, fashion a delicate rose flower or make a model of a sports car. Then you need to choose which mastic is best suited for these purposes. For many housewives, it is important that the composition of home mastic included available ingredients and it had universal use.

    This mass is softer than sugar, does not crumble, does not crumble, so it is very convenient to use it for covering the cake, forming the decoration details. Ingredients for cooking:

    • powdered sugar - 900 g,
    • honey - 175 g (in the volume this corresponds to 125 ml),
    • water - 45 ml
    • gelatin - 15 g.

    1. Soak gelatin in water for 30 minutes.
    2. A mixture of honey and gelatin is heated in a water bath.
    3. A glass of icing sugar to postpone, pour in the residue honey mixture, knead the sugar dough, gradually mixing the remaining powder.
    4. Mastic is ready if a depression from a finger remains on it.

    Good for sculpting figures, colors. We will need:

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

    1. Soak gelatin for half an hour, then reheat in a water bath.
    2. Add lemon juice, vanillin, and, adding a little powdered sugar, knead the mass to the state of elastic dough.
    3. We can not allow the mass to become too hard, because then it will crumble during operation.

    This mastic is made with the addition of powdered milk, sometimes instead of using baby formula or cream powder. For the preparation will need 160 g of milk powder and other ingredients:

    • powdered sugar - 160 g,
    • condensed milk - 170 g,
    • lemon juice - 1 tsp.

    1. Powdered milk and powder mix in containers.
    2. Add lemon juice, condensed milk.
    3. Knead plastic dough.

    From condensed milk

    Often used type of mastic, because thanks to the oily, soft structure, it is convenient to use it for wrapping cakes of different shapes, sculpting medium-sized figures. The mass with condensed milk is tasty and eaten with pleasure. In addition to 200 g of condensed milk, you will need:

    • powdered sugar - 160 g,
    • dry milk - 160 g,
    • lemon juice - 2 tsp.,
    • Cognac - 1 hour lodges.

    Mix powder and powdered milk, gradually pour in condensed milk. Add brandy, lemon juice, knead well mass. Such mastic will not be white, it always has a yellowish tint.

    Marshmallow marshmallow mastic is very popular, for its preparation it is better to buy plain marshmallow candies or divide them by color before cooking. It will take:

    • 200 g marshmallow marshmallows,
    • 500 g of powdered sugar,
    • 1 tsp butter.

    1. Put the marshmallows and butter into a container and heat them in the microwave for a few seconds, so that the marshmallows begin to melt.
    2. Spoon the mixture until a homogeneous mass, in small portions to introduce the icing sugar.
    3. The finished dough feels like plasticine.

    From gelatin

    This kind of mastic is called pastilage: it is indispensable when you need to make strong parts, such as handles for a basket, to decorate a cake, but it is practically inedible because it is very hard. Pastilazh after drying very well preserves the shape, so it is sometimes used to make patterns for sculpting figures with fine details. Ingredients for cooking:

    • powdered sugar - 240 g,
    • starch - 120 g,
    • gelatin - 1 tbsp. lie with a slide,
    • cold water - 60 ml,
    • citric acid - 1 tsp.,
    • honey, better artificial - 2 ch. lodges.

    1. Gelatin pour water for 30 minutes, then melt in a water bath, add citric acid, honey.
    2. Separately mix the starch with the powder and gradually add to the gelatinous mixture, until a homogeneous smooth consistency is obtained.
    3. Vyselit bowl cling film, pour mastic there, wrap the film and put on the cold until then, until the mass ceased to spread.
    4. Before using the pastilage it is necessary to knead well, if it is very cold and does not give in to modeling, you need to put it in the microwave for 5 seconds.

    The ability to work with floral mastic is a testament to the skill in the confectionery business, because it is used for sculpting delicate, realistic buds. This mixture is leading in the decoration of wedding cakes. Ingredients for cooking:

    • icing sugar - 550 g,
    • gelatin - 10 g,
    • water - 50 ml
    • lemon juice - 20 ml,
    • corn syrup - 60 ml,
    • cooking fat (shortening) - 20 g,
    • carboxymethylcellulose - 10 g,
    • egg white - 2 pcs.,
    • bleaching agent for icing - at will, for imparting a snow-white color.

    1. Add water to gelatin and leave to swell.
    2. In a mixing bowl, lay powdered sugar, cellulose, bleach (if any), lemon juice.
    3. Soak gelatin warm in a water bath, stir, add confectionery fat, then - corn syrup.
    4. Remove from the heat, turn on the food processor at a medium speed, add a thin stream of liquid to the icing sugar.
    5. Then switch the harvester to high speed, add protein, lemon juice.
    6. As soon as the mass turns white and becomes homogeneous, stop mixing immediately.
    7. Put the mastic on a greased work surface, form a sausage and tightly pack it in cling film.

    The mass is left to rest at room temperature for about 20 hours before starting to use it in culinary creativity. Such mastic is stored in the refrigerator for up to 3 months, in the freezer - up to 6 months. Before you make a cake, you need to defrost it without using a microwave.

    How to make mastic color or shiny

    Before you make color mastic for cakes at home, you need to determine exactly what colors are needed and what dyes will be used: special purchased or natural dyes made from fruits and vegetables. If natural dyes are preferred, they are made in advance for several days, they can be stored in the refrigerator.

    To get vegetable dye, the berries are crushed, the vegetables are rubbed on a fine grater, the resulting juice is squeezed through gauze. When adding vegetable dyes you need to know that they give a less saturated color in comparison with purchased food dyes. If for the saturation of the color to add more natural dye, the mastic can be obtained with a bright taste of the added juice and will be more liquid, therefore it will be necessary to add more icing sugar to achieve the desired consistency.

    Vegetable ingredients give these colors:

    • shades of red - juice of berries cranberries, strawberries, raspberries, red currants, different syrups of red or red wine,
    • rich pink color - beet,
    • yellow color - infusion of saffron or lemon peel,
    • green color - spinach,
    • orange color - carrot juice or orange peel,
    • blue and purple dye - juice of grapes, blueberries, red cabbage,
    • brown color - cocoa powder, strong coffee or sugar burned in a pan (in proportion with water 5: 1).

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