Delicious unusual cake Now you won’t surprise anyone, because the service market is filled with offers from talented confectioners working at home. Store shelves are filled with factory-made sweet products of any price category. How to surprise your beloved family and friends? And here cake mastic comes to the rescue.
Confectioners often love mastic for its plasticity, pleasant sugary taste, bright colors, and ability to harden. Thanks to her, ordinary cakes become a true work of art.
It is sold in any specialized store, where you can also purchase or order ready-made figurines from it, but it will cost a lot. It will be much more “budgetary” to make it yourself, especially since there are several recipes for its preparation, and you can choose your own.
Basic Rules
It may seem quite simple to make it at home, but, as a rule, problems may arise at first. The main thing is not to despair, but to try until you get a sweet mass with the consistency of soft plasticine. You may need to use a different recipe.
From homemade mastic The intended figures are easily obtained; it should be easy to roll out with a rolling pin, without tearing. This is necessary for covering a cake or pastry. Dyes can be added either directly during the mixing process or added colors in finished form.
There are several ways to make mastic.
From marshmallows
This is one of the most simple recipes homemade mastic for cake. It comes out unusually pleasant, soft, plastic. This sugar material will definitely make real confectionery masterpieces.
Marshmallows are Western sweets. They are an airy soufflé. Not to be confused with our favorite marshmallow. Often on bags of such candies it is written “marshmallow”.
Russian manufacturers replace the name with “soufflé”. When choosing this product, it is better to choose white candies, as they can easily be colored with dye.
Ingredients:
- marshmallow – 100g. (one package of soufflé);
- water or lemon juice – 1 tbsp;
- powdered sugar – 1-1.5 cups.
The amount of ingredients, of course, can be increased if you need a lot of mastic for decoration.
Pay attention to the quality of the powdered sugar; it must be thoroughly ground. Only in this case will you get a uniform mass, ideal for culinary creativity. This rule applies to all recipes.
Preparation:
- Place the marshmallows in a deep bowl suitable for microwave oven. Add lemon juice or water to the fluffy candies;
- Next, place the container in the microwave for 10-20 seconds. The soufflé should melt and increase in volume. The microwave can be replaced with a water bath;
- Remove the heated and swollen marshmallows. If necessary, add food coloring to the mixture and mix;
- Now comes the turn of the sifted powdered sugar. It is better to pour it into a bowl in small parts and knead with a spatula until the familiar dough is formed;
- Sprinkle the table with powdered sugar like flour. Take the mastic blank out of the cup and knead it by hand until it stops being sticky;
- Immediately pack fresh mastic tightly in cling film and place it in the refrigerator for 30-40 minutes.
After this, you can safely start creating with a kind of sugar plasticine or use it to cover a cake.
Lemon juice or water is sometimes replaced with butter, and some even mix these products. You can try this option too.
From condensed milk
This method of preparing sweet culinary mass can be called “for the lazy.”
Ingredients:
- powdered milk- 1.5 tbsp;
- condensed milk - 1 can;
- powdered sugar - 1 tbsp.
Preparation:
Combine dry milk and condensed milk in a cup until a mass appears that looks like soft plasticine in jars. That's all. You will get the most delicate, non-sugary homemade mastic with a pleasant milky taste. True, it cannot boast of a pure white color, and the added dyes will be distorted in shades. Parents of children will appreciate milk mastic.
If this type of cake design does not seem very sweet, you can add more powdered sugar.
Chocolate
Chocolate fans will certainly appreciate this mastic. Its peculiarity is that decorations made from it do not harden entirely in the air, remaining soft, they can even be eaten separately from the cake. A magical chocolate taste and the shade is sure to capture the hearts and mouths of many.
Read also: How to choose the best multicooker?
Ingredients:
- marshmallow - 90 g;
- dark chocolate -100 g;
- butter - 0.5-1 tbsp. l.;
- cream (30%) - 40 ml;
- powdered sugar - 100-120 g;
- cognac - 1-2 tbsp. l.
- Place the chocolate pieces in a saucepan and melt it in a water bath;
- Add soufflé there. Constantly stir the entire contents of the saucepan;
- As soon as half has melted, pour cognac, cream and butter into the melted chocolate. Do not forget to stir all the time until you see a thick paste without grains;
- Remove the container from the heat and, continuing to work with a spoon, pour powdered sugar into the contents. Next, proceed by analogy with preparing marshmallow mastic. The result should be a fatty plastic mass that does not stick to your hands at all.
From gelatin
Also a very simple recipe.
Required components:
- gelatin-2 tsp;
- powdered sugar-0.5 kg;
- water-50 ml.
Preparation:
- Place gelatin in a cup, add water and dissolve in a water bath;
- Carefully pour the cooled gelatin into the powder. As in previous recipes, you need to mix the mass until it becomes clay.
From marshmallows
This method of preparation is completely identical to the version with marshmallows. It is important not to confuse soufflé with denser marshmallows. To prepare it, you need to cut it into large pieces. Many people do not notice the difference in taste and quality of these two masses. Only marshmallows, as a necessary component, can be bought in every store, unlike marshmallows. And whoever knows how much a soufflé costs will immediately understand which mastic will be more profitable for the hostess’s wallet.
Sugar
It is believed that this cooking option is very simple, but many housewives will argue with this. Impressive list necessary ingredients it confirms:
- sour cream or milk - 0.5 cups;
- gelatin – 3 tbsp;
- caramel molasses - 1 cup;
- oil – 3 tbsp;
- glycerin-3 tbsp;
- vanilla – 2 tbsp;
- sugar – 1.5. kg.
Preparation:
- Mix gelatin with sour cream. After the gelatin thickens, place the mixture in the microwave and heat until it completely melts;
- Next, you need to put together caramel, glycerin, butter, vanilla, salt and pour this mixture into gelatin;
- Heat the resulting mass in the microwave for two minutes;
- Take about 1 kg. sugar and add the cooled mixture to it. Gradually add all the sugar to the mixture and mix with a mixer;
- Next, use the familiar method to bring it to the desired consistency. Then wrap it in cling film and put it in the refrigerator for 6 hours.
This recipe is not only the most labor-intensive, but also not financially profitable. Fans of experiments can try to bring it to life.
General rules for preparing and using mastic cake decorations
1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. Depending on the type of candy, you may need much more powdered sugar than indicated in the recipe, so you need to stock up in large quantities in advance. If the mastic remains sticky for a long time during mixing, then you need to mix in the powder until you get the desired consistency.
2. Mastic coating should NEVER be applied to a wet base - to soaked cakes, to sour cream and so on. The mastic dissolves quickly from moisture. Therefore, there must be a “buffer layer” between the fondant and the cake. This could be marzipan or a thin layer of buttercream. If used butter cream, then before applying the mastic it is necessary for the cake to stand in the refrigerator until the cream hardens.
3. To glue different parts of mastic figures or to glue decorations onto a mastic coating, the gluing area should be slightly moistened with water.
4. When exposed to air for a long time, the mastic dries out. Some figures, for example, flowers, cups, spoons, plates, tables and chairs, are best made in advance and allowed to dry well.
5. Three-dimensional figures, such as flowers, must be attached to the cake shortly before serving, otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb moisture from the environment and fall off.
6. Attention! If there is high humidity in the room, the cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is advisable to serve it immediately from the refrigerator to the table. If you still need time before serving, you can carefully blot the moisture from the mastic with a napkin. Or place the cake under a fan.
7. Marshmallow figures can be decorated on top food coloring.
8. If the mastic has cooled down and began to roll out poorly, then you can warm it up a little in the microwave or in hot oven. She will become plastic again.
9. You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film.
10. Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months.
Marshmallows are an English-American sweet. They have nothing in common with our marshmallows, although the name “marshmallow” is often translated into Russian as “marshmallow”.
Marshmallow - marshmallow candies (soufflé).
Marshmallow fondant is very pleasant to work with.
She takes it easy the required form and does not stick to your hands, rolls out well and is painted evenly.
As marshmallow mastics- perfect!
When purchasing candy, the name does not have to be "Marshmallows". It is enough that the name contains the combination "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestlé company - “Bon Pari, Tutti-frutti soufflé” and “Bon Pari soufflé”.
Two ways to make marshmallow mastic
Method 1
- marshmallows - 90-100g (one pack marshmallow candies)
- lemon juice or water - ~1 tbsp. spoon
- powdered sugar - ~1-1.5 cups
Preparation:
Marshmallows are most often sold in more than one color.
It is best to buy white marshmallows. Divide the marshmallows by color - place the white halves in one bowl and the pink halves in another. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave (10-20 seconds) or in a water bath until they increase in volume.
If you want to tint the mastic with food coloring, it is better to add it after you have taken the swollen and melted marshmallows out of the microwave. At this point you need to add the dye and mix the mass well with a spoon.
Then add sifted powdered sugar in portions and stir the mixture with a spoon or spatula. When it becomes difficult to stir with a spoon, place the mixture on a table sprinkled with powdered sugar and continue kneading with your hands until the mastic stops sticking to your hands.
Wrap the resulting mastic in cling film (the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.
Remove the finished mastic from the refrigerator, place it on a table sprinkled with starch and roll out thinly.
From the finished mastic you can make various figures, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.
Method 2
- marshmallow - 100 g
- butter - 1 tbsp.
- powdered sugar - 200-300 g (you may need more or less powder)
- food colorings
Preparation:
Place the marshmallows in a mold, add butter, and microwave for 15-20 seconds.
The marshmallow should increase in volume.
Add 50-100 g of powdered sugar, mix.
If you make colored figures, divide the resulting mass and add food coloring.
Add powdered sugar until you get a mass similar in consistency to plasticine.
The mastic is ready. You can roll it out and cut out various shapes.
Finished goods dry overnight.
Finished products should not be stored in the refrigerator.
If you have any unused mastic left, wrap it in cling film and put it in the refrigerator.
If the cake is covered with cream, then it should be decorated with mastic products before serving.
A recipe for chocolate mastic that always works!
I tried many times to make ordinary mastic and all sorts of “things” from it. Yes, it worked, but.....
I don’t know, maybe my hands are not from there... but I really didn’t like the process itself, because everything around is covered in powdered sugar, for the time being it sticks to my hands, and the finished mastic and all sorts of roses freeze like stone, and no taste.
But I want to create all kinds of beauty, so that it’s simple, tasty and beautiful!!
And I found what I was looking for! Now I advise you too!!!
It's a pleasure to do it. No dirt.
It molds perfectly and takes the desired shape, and at the same time it’s also very tasty (I ate a little while I was making it)
I made these roses yesterday - now they are in my refrigerator, and even so they have not completely hardened, that is, they have not become stone-hard, and if you use them on a cake, they will be eaten at their best.
Try it too!!! You will not regret!!!
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For those who don’t like the recipe for marshmallow mastic, I can recommend a very simple recipe for milk mastic
Take a glass of powdered sugar, a glass of milk powder and a can of condensed milk. All ingredients are kneaded to a state close to soft plasticine. As the simplest dye, you can use cocoa powder; depending on its quantity, you can get a more or less rich chocolate shade.
Watch the making of a test rose from milk mastic from Vivien
I decided to try a mastic recipe from a magazine, I liked it, so to speak, because of the “healthiness” or safety of the ingredients for children -) My son’s birthday is coming soon, I would like something beautiful, and for some reason I thought about mastic, but I didn’t know how to cook it. The Internet is full of marshmallow recipes, but somehow I don’t find it appetizing to look at...
The center is thick and the edges are torn, they could have been fixed. But I was in a hurry, I wanted to see what it was like in practice -)))
And finally, take a look...
A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. They make a variety of things out of it various figures, compositions, inscriptions. What is mastic? If you come across this definition for the first time and see it on a cake, it’s hard to imagine how it was done.
Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.
Tips for making your own mastic
Cooking mastic - a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has a few secrets:
- Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.
- Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in airtight boxes or plastic bags.
- If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.
What utensils will you need?
To make cake mastic with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, or glass.
To heat the mass in a microwave or oven, you should prepare a form made of porcelain or glass that is temperature-resistant.
In addition, you will need a rolling pin, microwave, mixer, and a clean work surface.
Step-by-step recipes for making homemade mastic for decorating a cake
How to make mastic at home? The composition can be very different, but powdered sugar remains unchanged and the main component.
There are many methods for preparing this material for a cake with your own hands at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, wrapped tightly cling film. Before sculpting, it is slightly heated in the microwave or oven. The finished figures must be given time to dry.
Milk mastic
Milk mastic for cake - one of the most famous and popular species. Its color turns out to be a little yellowish. Milk mass at home is easy to make and convenient to use.
Suitable for cake bases, creating small flowers and other figures.
Ingredients:
- 350 g baby formula
- 1 can of condensed milk
- 350 g powdered sugar
Preparation:
- Add all ingredients to the pan and mix.
- Knead until smooth and elastic.
- Form a ball and sprinkle with powder.
- Wrapping the mastic plastic film, leave for 30 minutes.
Marshmallow based mastic
How to make mastic from marshmallows? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to completely cover the product and sculpt several figures. It is better to choose plain marshmallows.
Ingredients:
- marshmallows – 200 gr
- powdered sugar – 500 gr
- a piece butter- approximately 30 g
Preparation:
- Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath.
- Add a piece of butter.
- Let it sit for 30-40 seconds or more until the volume of the base doubles.
- Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes long time, since there should be no air bubbles in the mass.
- When the mastic stops sticking, wrap it in cling film and leave for half an hour.
- After this, you need to knead it, rolling it out with a rolling pin.
You can store the mixture in the refrigerator for up to three months.
Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.
Chocolate mastic
By consistency chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic must be chosen milk, white, bitter, depending on the result you want to get.
Ingredients:
- water – 3 tsp.
- powdered sugar – 200 g
- chocolate – 100 g
- marshmallow – 150 gr
- butter
- potato starch
Preparation:
- Place the marshmallows inside the container and add two teaspoons of water.
- Mix chocolate with a teaspoon of butter and tsp. water.
- Heat the marshmallows in the microwave until they expand.
- Melt the chocolate there and grind it so that there are no pieces.
- Mix marshmallows with sifted powdered sugar and add chocolate.
- Mix the mixture until smooth. Beat with a mixer fitted with spiral attachments.
- Sprinkle with starch and knead until soft and elastic.
- Wrap the mastic in film and let it sit for half an hour.
Mastic made from powdered sugar and gelatin
This recipe is considered one of the most successful ways to make mastic for a cake with your own hands at home. The mass turns out to be white, soft, easy to roll out in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the mastic at room temperature, but before use it must be heated in the microwave.
Ingredients:
- gelatin – 25 g
- cold water – 1 glass
- sugar – 2 cups
- invert syrup– 170 ml
- powdered sugar – 1.2 kg
- starch – 300 g
- salt – 0.25 tsp.
Preparation:
Syrup:
First we will deal with invert syrup. It replaces molasses maple syrup, liquid honey, confectionery glucose. To prepare it:
- Place a saucepan with 700 grams of sugar and 300 ml on low heat hot water.
- Bring to a boil with constant stirring.
- Add 4 grams citric acid, stir, cover, cook for 30 minutes over low heat.
- Remove the lid and let the syrup cool for 15 minutes.
- Add 3 grams of soda, after which abundant foaming should begin.
- Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam.
- Set aside 170 ml of syrup for the mastic, store the rest in the refrigerator.
Mastic:
- For mastic, pour gelatin with half a glass of water.
- We prepare it as indicated on the package.
- Once ready, strain so that there are no grains.
- Mix the remaining water, salt, sugar, invert syrup.
- Place on low heat and bring to a boil while stirring constantly.
- When the mixture boils, reduce the heat and simmer for 8 minutes, but there is no need to stir.
- Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, fluffy, white, shiny and curl into the corollas.
- Then we change the nozzles to spiral ones. Sift through the powder and add in several additions. We continue to beat.
- When the snow-white dense mass is ready. Cover the container with mastic with cling film and leave for a day at room temperature.
- Then knead on a table sprinkled with starch.
Marzipan mastic
Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.
Ingredients:
- sugar – 1 glass
- almonds – 1 cup
- powdered sugar
- cocoa powder – 1 tbsp. l.
- almond essence – 3 drops
- water – 0.25 cups
Preparation:
- Without peeling, place the almonds in boiling water, boil for a couple of minutes, and transfer to a colander.
- When all the water has drained, pour the almonds onto the board.
- Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring.
- Grind the nuts in a blender until pureed.
- Mix sugar with water, heat until the syrup dissolves and thickens so that it rolls into a flexible, hard ball.
- Mix syrup with almonds.
- Warm up for 4 minutes.
- Pour in the essence.
- Sprinkle the board with powder, spread the mastic and knead.
Protein-rice mass
This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for cornets or the smallest nozzle. What is the protein-rice mixture made from? Its peculiarity is the addition of protein and lemon juice.
Ingredients:
- powdered sugar – 200-220 g
- lemon juice – 1 tsp.
- protein – 1 pc.
Preparation:
- Transfer the whites into a container.
- Beat it a little with lemon juice.
- Gradually stir in the sifted powder in batches. The mass should flow slightly from the spatula, but not be liquid.
Flower mastic
Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold.
Ingredients:
- cold water – 30 ml
- powdered sugar – 250 g
- liquid glucose – 1 tsp.
- gelatin – 2 tsp.
Preparation:
- Pour water into a small bowl, add gelatin, leave for 10 minutes.
- Then heat until dissolved in a water bath.
- Mix glucose into gelatin and mix.
- Gradually add sifted powdered sugar in portions.
- Place the thick mastic on a surface sprinkled with powder and knead until the stickiness disappears.
- Wrap it in film and let it sit for half an hour.
How to properly make mastic colored or shiny
Mastic – very popular for decorating cakes, sculpting figures, and fitting. It is a white plastic mass. In order for the decorations to be original and bright, the material must be painted. For this, food dyes are used, which can be liquid, dry or gel.
Mastic coloring can occur in several ways:
- Liquid dye or gel added during the preparation of mastic. The color comes out even, which does not require additional kneading of the material. To get multi-colored mastic, you need to add several colors.
- When the mastic is ready, you can paint it like this: Dip a wet toothpick into dry dye and poke a ball of plastic mass.
Then mix thoroughly until the color is uniform. Dilute dry dye boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, and knead.
- To do marble effect, Apply a few drops of dye, roll into a sausage, fold the edges towards the middle, add more dye. Repeat this pattern until you achieve the desired striped and streaked color.
What to do if you only have a few colors and don’t have the right shade? Then you should know about the rules of combination:
- light green – yellow and purple;
- green – blue and yellow;
- khaki – green, brown;
- lavender – lilac, blue;
- blue – yellow, orange, green;
- purple – blue, red;
- strawberry – red, pink;
- mint – green, blue, white;
- pearlescent - add kandurin;
- champagne – white, yellow, brown;
- dark red – a little black and red;
- orange – yellow, red;
- gold – orange, yellow, red;
- coral – yellow, pink;
- terracotta – brown, orange;
- brown – green, red;
- flesh – yellow, red;
- black – red, blue, brown in proportions 1:1:1.
- gray – red, blue, brown, select proportions
- independently until the desired shade is obtained.
If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:
- yellow – carrot juice, turmeric powder, saffron, diluted in alcohol, water;
- pink and red – cranberry, beetroot, pomegranate,
- currant, cherry juice, red wine;
- orange – orange juice;
- green – juice of spinach, parsley, sorrel, brilliant greens;
- purple – juice of grapes, blackberries, blueberries;
- chocolate – cocoa powder;
- black – activated carbon.
Another common question when working with mastic is how to make it shiny?
When the cake is decorated with this plastic mass, you need to prepare a solution of vodka and honey in a 1:1 ratio. Cover the mastic with the vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will receive a glossy, beautiful shine.
Bon appetit!
A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. A variety of figures, compositions, and inscriptions are made from it. What is mastic? If you come across this definition for the first time and see it on a cake, it’s hard to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.
Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:
Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.
Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes should be used as a base. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in airtight boxes or plastic bags.
If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.
WHAT Utensils will you need?
To make cake mastic with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, or glass. To heat the mass in a microwave or oven, you should prepare a form made of porcelain or glass that is temperature-resistant. In addition, you will need a rolling pin, microwave, mixer, and a clean work surface.
STEP-BY-STEP RECIPES FOR PREPARING HOMEMADE MASTIC FOR CAKE DECORATION
How to make mastic at home? The composition can be very different, but powdered sugar remains unchanged and the main component. There are many methods for preparing this material for a cake with your own hands at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, tightly wrapped in cling film. Before sculpting, it is slightly heated in the microwave or oven. The finished figures must be given time to dry.
MILK MASTIC
Milk mastic for cake is one of the most famous and popular types. Its color turns out to be a little yellowish. Milk mass at home is easy to make and convenient to use. Suitable for cake bases, creating small flowers and other figures.
Required components:
- 350 g baby formula;
- 1 can of condensed milk;
- 350 g powdered sugar.
Step-by-step making of milk mastic for a cake with your own hands at home:
Add all ingredients to the pan and mix. Knead until smooth and elastic. Form a ball and sprinkle with powder. Wrap the mastic in plastic wrap and leave for 30 minutes.
MASTIC BASED ON MARSHMELLOW
How to make mastic from marshmallows? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to completely cover the product and sculpt several figures. It is better to choose plain marshmallows.
Required ingredients:
- marshmallows – 200 g;
- powdered sugar – 500 g.
- a piece of butter - approximately 30 g
Step-by-step master class of marshmallow-based cake mixture with your own hands at home:
Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Let it sit for 30-40 seconds or more until the volume of the base doubles.
Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin. You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.
CHOCOLATE MASTIC RECIPE
The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic must be chosen milk, white, bitter, depending on the result you want to get.
Required ingredients:
- water – 3 tsp;
- powdered sugar – 200 g;
- chocolate – 100 g;
- marshmallow – 150 g;
- butter;
- potato starch.
Step-by-step recipe for DIY chocolate cake mixture at home:
Place the marshmallows inside the container and add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallows in the microwave until they expand. Melt the chocolate there and grind it so that there are no pieces.
Mix marshmallows with sifted powdered sugar and add chocolate. Mix the mixture until smooth. Beat with a mixer fitted with spiral attachments.
Sprinkle with starch and knead until soft and elastic. Wrap the mastic in film and let it sit for half an hour.
MASTIC RECIPE FROM POWDERED SUGAR AND GELATIN
This recipe is considered one of the most successful ways to make mastic for a cake with your own hands at home. The mass turns out to be white, soft, easy to roll out in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the mastic at room temperature, but before use it must be heated in the microwave.
Required components:
- gelatin – 25 g;
- cold water – 1 glass;
- sugar – 2 cups;
- invert syrup – 170 ml;
- powdered sugar – 1.2 kg;
- starch – 300 g;
- salt – 0.25 tsp.
Step-by-step recipe for making cake mastic with your own hands at home:
First we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, and confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on low heat. Bring to a boil with constant stirring. Add 4 g of citric acid, stir, cover with a lid, and cook for 30 minutes over low heat. Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for the mastic, store the rest in the refrigerator.
For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. Once ready, strain so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. Place on low heat and bring to a boil while stirring constantly. When the mixture boils, reduce the heat and simmer for 8 minutes, but there is no need to stir.
Turn on the mixer and pour the boiling mixture into the gelatin. Beat at maximum speed. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, fluffy, white, shiny and curl into the corollas.
Then we change the nozzles to spiral ones. Sift through the powder and add in several additions. We continue to beat.
When the snow-white dense mass is ready. Cover the container with mastic with cling film and leave for a day at room temperature. Then knead on a table sprinkled with starch.
MARZIPAN MASTIC
Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.
Required ingredients:
- sugar – 1 glass;
- almonds – 1 cup;
- powdered sugar;
- cocoa powder – 1 tbsp. l.;
- almond essence – 3 drops;
- water – 0.25 cups.
Step-by-step recipe for do-it-yourself marzipan cake mixture at home:
Without peeling, place the almonds in boiling water, boil for a couple of minutes, and transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender until pureed.
Mix sugar with water, heat until the syrup dissolves and thickens so that it rolls into a flexible, hard ball.
Mix syrup with almonds. Warm up for 4 minutes. Pour in the essence. Sprinkle the board with powder, spread the mastic and knead.
PROTEIN-RISE MASS
This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for cornets or the smallest nozzle. What is the protein-rice mixture made from? Its peculiarity is the addition of protein and lemon juice.
Required components:
- powdered sugar – 200-220 g;
- lemon juice – 1 tsp;
- protein – 1 pc.
Step-by-step production of protein mixture for a cake with your own hands at home:
Transfer the whites into a container. Beat it a little with lemon juice. Gradually stir in the sifted powder in batches. The mass should flow slightly from the spatula, but not be liquid.
FLORAL
Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold.
Required components:
- cold water – 30 ml;
- powdered sugar – 250 g;
- liquid glucose – 1 tsp;
- gelatin – 2 tsp.
Step-by-step preparation of flower mass with your own hands at home:
Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath. Mix glucose into gelatin and mix.
Gradually add sifted powdered sugar in portions. Place the thick mastic on a surface sprinkled with powder and knead until the stickiness disappears. Wrap it in film and let it sit for half an hour.
HOW TO CORRECTLY MAKE MASTIC COLORED OR SHINY
Mastic is very popular for decorating cakes, sculpting figures, and covering. It is a white plastic mass. In order for the decorations to be original and bright, the material must be painted. For this, food dyes are used, which can be liquid, dry or gel.
Mastic coloring can occur in several ways:
Liquid dye or gel is added during the preparation of mastic. The color comes out even, which does not require additional kneading of the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can color it like this: dip a damp toothpick in dry dye, stick a ball of plastic mass.
Then mix thoroughly until the color is uniform. Dilute the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid per tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, and knead.
To create a marble effect, apply a few drops of coloring, roll into a sausage, fold the edges towards the middle, add more color. Repeat this pattern until you achieve the desired striped and streaked color.
What to do if you only have a few colors and don’t have the right shade? Then you should know about the rules of combination:
- light green – yellow and purple;
- green – blue and yellow;
- khaki – green, brown;
- lavender – lilac, blue;
- blue – yellow, orange, green;
- purple – blue, red;
- strawberry – red, pink;
- mint – green, blue, white;
- pearlescent - add kandurin;
- champagne – white, yellow, brown;
- dark red – a little black and red;
- orange – yellow, red;
- gold – orange, yellow, red;
- coral – yellow, pink;
- terracotta – brown, orange;
- brown – green, red;
- flesh – yellow, red;
- black – red, blue, brown in proportions 1:1:1.
- gray – red, blue, brown, select proportions
- independently until the desired shade is obtained.
If you haven't stocked up on food coloring, then plant-based ingredients will come to the rescue.
