What is needed for mastic. Colored and shiny

sugar mastic is an invention of the 17th century, which was first used as candy, and only at the end of the 19th century, it became an element of decorating confectionery (see photo). Currently, mastic is often used in conjunction with other types of jewelry.

The texture of the material is very elastic, well molded and takes the desired shape. Its main task is to provide a smooth base on the cake for subsequent decoration. Also, with the help of sugar mastic, you can create a decoration for the cake, or various edible figures.

Sugar mastic is the best material for decorating desserts. It is ideal for covering cakes and edible figurines, as well as other delicious decorations.

Types of mastic

There are many types of mastic, which differ in composition and appearance:

Gelatin mastic, or as it is also called pastilage, is prepared on the basis of gelatin, it hardens well and quickly, and also becomes hard and elastic. This type is perfect for making flowers, and especially delicate details.

Mastic with the addition of honey is usually used due to the fact that after hardening it begins to stretch, and not crumble.

Marzipan mastic is one of the softest types. With it, you can both cover the entire cake and sculpt figures.

Condensed milk mastic is used to cover the entire cake, or to sculpt large round figures.

Starch putty, often used for fine sculpting, is ideal for making floral decorations.

Marshmallow mastic is used when sculpting small figures and details.

Industrial mastic is considered universal, but you can’t cook it with your own hands.

How to cook with your own hands at home?

Making confectionery mastic with your own hands at home is not such a difficult task, the main thing is to strictly follow the instructions. In this section, it is proposed to consider options for preparing various types of this material for delicious modeling.

Option 1 - sugar mastic.

For cooking you will need the following ingredients:

200 g of powdered milk;
200 g of powdered sugar;
275 g of condensed milk;
2.5 tbsp lemon juice;
2.5 tsp cognac.

First you need to sift the powdered sugar. Then sprinkle milk powder on the table and mix it with powdered sugar. Add condensed milk to the resulting mixture.

You need to knead the dough very carefully, and only after it is mixed add lemon juice. Knead all ingredients for 15 minutes. The result should be a viscous mixture that is easy to work with.

Ready sugar mastic is wrapped in cling film. Food coloring can be added as needed.

Option 2 - gelatinous mastic.

Ingredients:

2.5 g gelatin;
15 g of water;
100 g of powdered sugar;
3 drops of lemon juice.

Pour gelatin with water and insist for 25-30 minutes to swell. Then we take the swollen gelatin, and send it to the steam bath, where it needs to be stirred slightly until the crystals disappear. But at the same time, you can’t bring the mass to a boil! After the gelatin is completely dissolved, gradually pour the powdered sugar into it and stir, first with a spoon, and after a while you can use your hands.

Option 3 - honey mastic.

Ingredients:

1.5 st. l. honey;
5 g gelatin;
1.5 st. l. butter;
260 g of powdered sugar;
7 art. l. water.

Pour gelatin with water and leave for 45 minutes. Next, the resulting mass is sent to the stove on a small fire. When the gelatin dissolves, add butter and honey, mix the whole mass. Then you need to remove the mixture from the stove and give it some time to cool. Add the icing sugar to the cooled mixture in small portions and mix. Knead the paste like dough. Sprinkle a mixing board with powdered sugar. Work with the dough until you get an elastic mass.

Option 4 - marzipan mastic.

Ingredients:

3 eggs;
180 g of powdered sugar;
300 g ground almonds;
5 drops of vanilla essence;
1.5 tsp lemon juice.

First, you need to beat the eggs, and gradually add powdered sugar to them. The mixture, which turned out to be sent to the steam bath, and boil, stirring occasionally, until the consistency of the cream.

After that, remove the mass from the steam bath, and add to it, almonds, vanilla essence, and lemon juice, mix all the ingredients thoroughly. This mastic is plastic only when warm, so it needs to be used quickly.

Option 5 - mastic from condensed milk.

Ingredients:

160 g of condensed milk;
1 st. powdered sugar;
1.5 tsp lemon juice;
2 tbsp. dry milk.

First you need to mix milk powder with powdered sugar, in a deep plate. Then add condensed milk to this mixture, and mix all the ingredients with a spoon. Sprinkle the place where the mastic will be kneaded with powdered sugar. We put the mastic on the powdered sugar, and knead like a dough, until it stops being sticky.

Option 6 - mastic marshmallow.

Ingredients:

powdered sugar (how much mastic will absorb);
250 g of chewing marshmallow;
2.5 tbsp water.

First, marshmallows are placed in a deep bowl, water is added there. This composition is sent to the microwave for 50 seconds. The mastic prepared according to this option will be elastic and tender. After the marshmallow has melted, add powdered sugar to the mixture, which had to be sifted in advance.

Powdered sugar should be poured until the mixture looks like plasticine. The prepared mastic must be packed with cling film, and sent to freeze for half an hour. After 30 minutes, you can safely work with her.

Storage of sugar mastic

Before sending sugar mastic for storage, it must be well wrapped with a film and put in a tightly closed container. If desired, you can not send this plastic material to the refrigerator. It is enough to protect it from the ingress of moisture and air, so that it does not lose its presentation. Sugar mastic can be stored for up to three months.

Material secrets

Making mastic and working with it requires a lot of patience and perseverance, but there are secrets that can be used to facilitate this laborious process.

To prevent the mastic from tearing during kneading, powdered sugar of the finest grinding is used.
The cake, which will be covered with mastic, must be dry, otherwise the delicious decor element will dissolve when it gets on it.
To cover a wet cake with mastic, it is better to first put a layer of cold buttercream on it.
In order for the decor to stick to the cake with mastic, the place of their contact is slightly moistened with water. To connect the parts together, use egg white.
When the mastic is in the air for a long time, it dries out, so work with it should not be delayed.
It is better to prepare large decor elements in advance, and let them dry thoroughly, then they will not go limp on the cake.
It is better to attach large-sized figures to a confectionery product immediately before serving, otherwise, if they are attached immediately and sent to a cold place, the figures will absorb all the moisture and be spoiled.
Cooked figures can be decorated with food coloring, which is best diluted with alcohol or vodka.
If suddenly the mastic has cooled down quickly and is poorly kneaded, it must be heated up using a microwave oven (just a couple of seconds), or in the oven. Then it will again become elastic and elastic.
Ready mastic is best stored in the refrigerator for two weeks, or frozen for about two months.
At the end of the preparation of a delicious decor, you can take it with cling film and move it onto the cake, film up, of course. Thus, smoothing the mastic on the cake should be done with cling film. While you work with it, it does not freeze, and as a result, there will be no cracks on the coating.
In order for the mastic to lie on the cake in an even layer, it is better to cover it with marzipan beforehand.
In order to give the decor a glossy shine, it needs to be lightly greased with vodka.

Working with mastic is not difficult at all, and even very interesting. The main thing is to know some secrets, and the features that were given above. Then, as a result, you will not have problems working with any kind of mastic, and your confectionery products will turn out to be real culinary masterpieces.

Edible decorations made from creams and whipped cream have recently been significantly inferior in popularity to confectionery mastic. And this is not surprising: even a novice hostess can create her own unique masterpiece from it. And despite the apparent complexity, mastic at home is prepared quite easily. To do this, you just need to decide on the choice of ingredients.

general information

Before telling you about how mastic is made at home, I want to tell you what this product is all about.

Confectionery mastic is a fairly common "auxiliary" dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

Mastic at home is prepared using different ingredients. However, its basis is always such an unchanged component as powdered sugar. In addition, the following products may also be included as additives:

marzipan;
marshmallow marshmallow;
gelatin;
any starch;
egg white.

It is impossible not to say that in order to give flavor and color to the product, various flavors and food colorings are very often added. Mastic, cooked at home, hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.

Milk mastic: recipe

At home, such a product is made quite simply. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures molded from milk mastic are very soft and tasty.

What products need to be used to make an elastic mastic? The recipe at home involves the use of the following ingredients:

powdered milk - approximately 160 g;
condensed milk - about 200 g;
powdered sugar - about 160 g;
lemon juice - 2 dessert spoons;
quality cognac - a dessert spoon (optional);
any food coloring - use at discretion.

Cooking process

Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. To prepare it, milk powder and powdered sugar are sifted through a fine sieve, and then poured onto the table in a pile. After that, a small hole is made in the bulk ingredients and condensed milk is slowly poured into it.

The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add a small amount of powdered sugar to it. If the sweet mass began to crumble, a little freshly squeezed lemon juice is poured into it.

In order for the mastic to acquire one or another color, food coloring is added to it. To do this, a few drops of confectionery paint are mixed with the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if it is supposed to decorate a sweet dish the next day, then it is well wrapped in polyethylene and placed in a refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallow is the most popular among cooks. This is primarily due to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you must have the following components in the kitchen:

powdered sugar - about 350 g;
white marshmallows - about 170 g;
any food coloring - if necessary;
dry cream - about 80 g;
freshly squeezed lemon juice - a tablespoon;
vanillin - a couple of pinches.

Cooking method

Sugar mastic at home is prepared relatively quickly. If you need to get a colored mass to decorate the cake, then we recommend purchasing not white, but multi-colored marshmallows. Otherwise, you should additionally use special food coloring.

So, to prepare sugar mastic, fresh marshmallows are crushed into medium pieces, and then laid out in a deep glass bowl and sent to the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallow should completely melt.

In the event that you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

After the marshmallow is warmed up, it is taken out of the microwave oven and kneaded strongly with a spoon. Vanillin, dried cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is sprinkled until an elastic mass is formed that will not stick to the palms.

It should be noted that the technology for preparing mastic is very much like the technology for kneading ordinary hard dough.

After the described actions, the product can be safely used for its intended purpose.

Cooking mastic with gelatin

How is gelatin paste made? Cooking at home will not take you too much time. But for this, you should prepare all the necessary products in advance:

drinking water - 55 ml;
powdered sugar - about 600 g;
lemon juice - 2 dessert spoons;
any food coloring - apply if necessary.

How to do?

For the preparation of mastic, only instant gelatin should be used. It is placed in a glass and filled with cold water. In this form, the product is left to swell for about half an hour. After that, it is put on the stove and heated until it dissolves (in no case bring to a boil).

While the gelatin is cooling, start preparing the rest of the ingredients. Powdered sugar is sifted through a sieve and poured onto the table. If the portion of the mastic is very large, then it is better to knead it in a bowl.

Thus, a small hole is made in the bulk product. Cooled gelatin is poured into it, and freshly squeezed lemon juice is also added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add powdered sugar to it.

If necessary, the resulting mass is divided into several portions and one or another food coloring is added to them. If it is not planned to use the mastic immediately after kneading, the product is wrapped in a plastic bag and sent to the refrigerator.

From the gifts of nature

Honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out much more elastic, fragrant and tastier. Especially often cakes and pastries made from honey cakes are decorated with such mastic.

So, to make a honey decoration for homemade desserts, we need:

powdered sugar - approximately 500 g;
liquid lime honey - about 2 large spoons;
instant gelatin - 10 g;
quality margarine - 2 large spoons;
drinking water - 6 large spoons.

Cooking honey mastic

As in the previous recipe, to prepare the mastic, gelatin should first be prepared. To do this, it is poured into a glass and filled with water. In this form, it is left aside for 40-44 minutes.

After the gelatin swells well, it is placed in a water bath and slowly heated. Having received a homogeneous liquid, it is removed from the stove and completely cooled. In the meantime, start processing the rest of the ingredients. Liquid linden honey and melted margarine are stirred in a large cup. After that, dissolved gelatin is added to them. Also, powdered sugar is slowly added to the resulting mass. At the same time, the products constantly interfere with a confectionery spatula or an ordinary wooden spatula.

When the sweet mass becomes thick enough, it can be kneaded not in a bowl, but on the table. To do this, the mastic is recommended to additionally sprinkle with powdered sugar.

After kneading, honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled into the layers required by the recipe. If the mass is too soft, then it will be impossible to work with it, as it will tear and stretch all the time.

Summing up

In this article, several ways were presented to your attention on how to make mastic at home. It should be noted that you can use absolutely any of the recipes presented to decorate cakes or cakes. The main thing is to strictly comply with all the described requirements. Only in this case you will get a homogeneous and elastic mastic, which can beautifully decorate any dessert.

general information

Before telling you about how mastic is made at home, I want to tell you what this product is all about.

Confectionery mastic is a fairly common "auxiliary" dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

marzipan;
marshmallow marshmallow;
gelatin;
any starch;
egg white.

Milk mastic: recipe

What products need to be used to make an elastic mastic? The recipe at home involves the use of the following ingredients:

powdered milk - approximately 160 g;
condensed milk - about 200 g;
powdered sugar - about 160 g;
lemon juice - 2 dessert spoons;
quality cognac - a dessert spoon (optional);
any food coloring - use at discretion.

Cooking process

In order for the mastic to acquire one or another color, food coloring is added to it. To do this, a few drops of confectionery paint are mixed with the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if it is supposed to decorate a sweet dish the next day, then it is well wrapped in polyethylene and placed in a refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallow is the most popular among cooks. This is primarily due to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you must have the following components in the kitchen:

powdered sugar - about 350 g;
white marshmallows - about 170 g;
any food coloring - if necessary;
dry cream - about 80 g;
freshly squeezed lemon juice - a tablespoon;
vanillin - a couple of pinches.

Cooking method

In the event that you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

It should be noted that the technology for preparing mastic is very much like the technology for kneading ordinary hard dough.

After the described actions, the product can be safely used for its intended purpose.

Cooking mastic with gelatin

How is gelatin paste made? Cooking at home will not take you too much time. But for this, you should prepare all the necessary products in advance:

drinking water - 55 ml;
powdered sugar - about 600 g;
lemon juice - 2 dessert spoons;
any food coloring - apply if necessary.

How to do?

From the gifts of nature

So, to make a honey decoration for homemade desserts, we need:

powdered sugar - approximately 500 g;
liquid lime honey - about 2 large spoons;
instant gelatin - 10 g;
quality margarine - 2 large spoons;
drinking water - 6 large spoons.

Cooking honey mastic

As in the previous recipe, to prepare the mastic, gelatin should first be prepared. To do this, it is poured into a glass and filled with water. In this form, it is left aside for 40-44 minutes.

When the sweet mass becomes thick enough, it can be kneaded not in a bowl, but on the table. To do this, the mastic is recommended to additionally sprinkle with powdered sugar.

Summing up

A perfectly flat surface of the cake, almost like living edible flowers and figurines of your favorite cartoon characters - all this can be done from sugar dough (mastic). Working with this material is no more difficult than with ordinary plasticine, and it can be prepared from the simplest and most affordable products. Mastic for the cake is made in different ways: from chewing marshmallows or powdered milk, on honey, on condensed milk or on gelatin.

Mastic for marshmallow cake

This is the most popular and easiest mastic recipe. Its preparation requires a minimum of ingredients, and then the finished product can be used both for covering the cake, and for making flowers, and for sculpting various figures.

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

List of ingredients used:

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

Mastic recipe step by step:

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

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

Cooking with egg whites

The basis of any mastic is powdered sugar, but an additional component is required to hold it together. Egg whites do this very well.

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

Proportions of ingredients:

1 protein;
1 ml glucose syrup;
450 g of powdered sugar.

Cooking sequence:

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

Gelatin based recipe

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