The simplest mastic at home. What utensils will you need?

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. 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
What utensils will you need?
Step-by-step recipes for making homemade mastic for decorating a cake
How to properly make mastic colored or shiny
Video tutorials: how to make mastic for a cake at home

Tips for making your own mastic

Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Making 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. 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 microwave oven or oven, 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, 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.
Wrapping the mastic plastic film, leave for 30 minutes.

Mastic based on marshmallows

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 in portions powdered sugar, 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.

Recipe chocolate mastic

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 chocolate mass for a DIY cake 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.

Recipe for 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.

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'll deal with invert syrup. It replaces molasses maple syrup, liquid honey, confectionery glucose. To prepare it, place a saucepan with 700 g of sugar and 300 ml on low heat. hot water. Bring to a boil with constant stirring. Add 4 g citric acid, stir, cover, 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-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.

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.

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.

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 properly 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 different 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 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 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 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.
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Video tutorials: how to make mastic for a cake at home

Homemade cakes have a special energy: they retain the warmth of the hostess’s hands, and it is this kind of cake that will create a special mood for the upcoming holiday. The pinnacle of home gastronomy is not just a deliciously prepared, but also an elegantly decorated dessert. If you want to surprise your guests, then this article is for you: so, how to make mastic for a cake at home.

Cake mastic is an elastic confectionery mass, which in its qualities is very similar to plasticine. You can make the most complex confectionery decorations from this material, but a beginner cannot work with it at a decent level. We will try to tell you about a few tricks.

The mastic is based on ordinary powdered sugar. Before making mastic with your own hands, it is very important to sift the powder through a small strainer. It is this stage that will indicate the quality of the future product, because if there are sugars in the mass, it will tear when rolled out.

After the mastic is ready, be sure to wrap it in a plastic bag and leave it in the refrigerator for twenty minutes. During this time, the mass will acquire good plasticity. You can store the mastic in the refrigerator for about two weeks, but only if it is wrapped in cellophane. If you plan to store it in the freezer, you can count on two months.

Any recipe implies that dyes are added to the sugar dough during the kneading process. If you need a lot of different colors, you will first need to mix uncolored dough, and then separate a piece from it. Don't forget to hide the rest of the mastic in a bag in the refrigerator, otherwise it will dry out. Form a circle from the torn piece and make a depression in the middle. Add a couple of drops of dye there and knead until you get a uniform color.

You don’t need any special equipment for making mastic: you can almost certainly find it in your kitchen. The mass is simply rolled out using a wooden rolling pin on the table. After covering the dessert or cake, the edges can be trimmed with a round pizza cutter. You can make some figures to decorate the product using ordinary cookie cutters. If you plan to decorate the cake with flowers, you can use spoons. Fill the cavity of the spoon with a piece of rolled out fondant and carefully collect the excess around the edges.

When preparing mastic becomes a habit for you, you can use several special tools. For example, a smooth plastic rolling pin for rolling out the mass, as well as silicone mats with markings. On large mats it is very convenient to roll out coverings for cakes, and on small mats - elements of shapes. Cuttings for flowers, butterflies and leaves, as well as stacks for modeling, will also help in the work.

On a note! In any step by step recipe It will be indicated that the base should under no circumstances be wet. After the cake is covered with cream, you need to place it in the refrigerator and wait until it hardens completely. If the mastic comes into contact with something wet, it will immediately melt. It is advisable to do the decor in advance so that it has time to dry thoroughly. If jewelry is stored in a plastic container, it can be stored for several months.

Honey mastic

The honey mass will be softer than the sugar mass. It will not crumble or crumble, so it will be a pleasure to cover the cake with it. It is also ideal for creating small decorations. The only disadvantage of honey mastic is its higher cost due to the fact that cheap sugar is replaced by more expensive honey.

You will need:

nine hundred grams of powdered sugar;
one hundred eighty grams of honey;
forty-five milliliters of water;
fifteen grams of gelatin.

Let's start cooking:

First, soak the gelatin in water for about thirty minutes. Then mix gelatin with the specified amount of honey and heat the resulting mixture in a water bath. One glass of powder should be set aside, and the remaining powder should be poured into the mixture with honey. Knead the sugar dough and slowly add the remaining powder. Ready! If you press on the resulting mastic, it will leave an indentation left by your finger.

Sugar mastic

The most versatile and simple mastic recipe. Sugar is great for sculpting flowers and figures.

You will need:

five hundred grams of powdered sugar;
sixty milliliters of water;
one teaspoon of gelatin;
one teaspoon of lemon juice;
vanillin.

Let's start cooking:

As in the previous recipe, soak the gelatin for thirty minutes, then heat it in a water bath. Add the above amount of lemon juice to the heated gelatin and gradually add powdered sugar. Knead the mixture until the dough becomes elastic. Do not allow the mixture to become very hard. In this case, it will simply crumble during operation. Powdered sugar mastic is ready!

Milk mastic recipe

You already know how to make sugar mastic. Once you master this recipe, you can try making mastic with milk. Note that powdered milk is used, which can be quite successfully replaced with baby formula or dry cream.

You will need:

powdered milk(one hundred sixty grams);
powdered sugar (one hundred and sixty grams);
condensed milk (one hundred and seventy grams);
one teaspoon of lemon juice.

Making mastic with milk powder will not take you much time. Take a deep bowl and mix powder and dry milk in it. To the resulting mixture you need to add one teaspoon of lemon juice and condensed milk. Knead the dough until it becomes plastic. That's all, the mastic is ready!

Chocolate mastic recipe with photo

Mastic for covering a cake is made from completely different chocolate: white, milk or bitter. There are a lot of cooking options, here is one of them:

Take one hundred grams of dark chocolate and melt it in the microwave.
Add one tablespoon of honey to the melted chocolate and mix well. It’s easy to check the readiness of chocolate mastic: tear off a small piece of dough, roll it into a ball and flatten it with your fingers. If the mass is ready, then its edges should not tear.

To prepare chocolate mastic according to another recipe you will need:

one hundred grams of dark chocolate;
forty milliliters of cream (30%);
ninety grams of marshmallows;
two tablespoons of powdered sugar;
two tablespoons of cognac;
one tablespoon of butter.

Let's start cooking:

Melt the specified amount of chocolate in a water bath. Without removing from the stove, add marshmallows to the chocolate and continue stirring constantly. Once the marshmallows have dissolved by half, you can add cream, cognac and butter. Mix everything thoroughly until the future mastic becomes uniform in consistency. Remove from heat and slowly add powdered sugar. Knead until the mass turns into elastic dough. Shiny mastic ready!

Marshmallow mastic recipe

Recipes for mastic based on marshmallow marshmallows are very popular. We recommend buying marshmallow candies one tone, or separate them by color before cooking.

You will need:

marshmallow marshmallows (two hundred grams);
powdered sugar (five hundred grams);
one teaspoon of butter.

Let's start cooking:

Place one teaspoon of butter and marshmallows in a bowl and heat in the microwave for a few seconds. We want the marshmallows to start melting. Using a spoon, stir the mixture until you get homogeneous mass. We introduce powdered sugar into the future mastic gradually. It’s easy to determine readiness: the mass will resemble plasticine.

Gelatin mastic

This type is simply irreplaceable when you need to make durable parts for decorating a cake. However, it has one drawback: it is impossible to eat such mastic, as it turns out to be very hard. Nevertheless, gelatin mastic dries well and retains its shape, which means it should be used exclusively for decorative purposes.

You will need:

two hundred and forty grams of powdered sugar;
one hundred and twenty grams of starch;
one heaped tablespoon of gelatin;
sixty milliliters cold water;
one teaspoon of citric acid;
two teaspoons of honey (it is better to use artificial honey).

Let's start cooking:

Gelatin is traditionally filled with water for thirty minutes, after which it needs to be melted in a water bath. Add the above amount of citric acid and honey to the melted gelatin. In a separate container, mix powdered sugar and starch, then slowly add them to the gelatin mixture. You should end up with a mass with a smooth, uniform consistency.

Next, line the bottom of the bowl with food. film and pour mastic there. Wrap it in film and put it in the refrigerator until the mass stops spreading and thickens. Before using this mastic, knead it thoroughly. If it cannot be sculpted because it is too cold, put it in the microwave for a couple of seconds.

Condensed milk mastic

Professional confectioners use this type of mastic quite often. Mastic based on condensed milk has a very soft and oily structure, which makes it very comfortable to cover even the largest cakes. In addition, this mastic is very tasty.

You will need:

two hundred grams of condensed milk: one hundred sixty grams of powdered sugar;
one hundred sixty grams of milk powder;
two teaspoons of lemon juice;
one teaspoon of cognac.

Let's start cooking:

Mix dry milk and powdered sugar, slowly pour condensed milk into the resulting mass. Add one teaspoon of cognac and lemon juice, mix well. Keep in mind that mastic based on condensed milk will not be snow-white: it will have a characteristic yellowish tint.

How to make mastic shiny or colored

Even though it's on sale today huge amount artificial food colors, we still recommend using natural ones (vegetable or fruit). They may not always give such a rich color as we would like, but for a delicious homemade cake it is the best option And right choice a housewife who cares about the health of her loved ones.

Vegetable dyes are obtained simply: if you use berries, then chop them thoroughly using a blender. If you use vegetables as a dye, it is better to grate them on a fine grater and squeeze out the juice through cheesecloth.

So, what colors can be obtained from plant ingredients?:

red color and all its shades (juice of strawberries, cranberries, red currants, raspberries). You can also use red wine;
rich pink color is achieved through the use of beets;
if you need to achieve a yellow color, then use lemon zest or saffron infusion;
green color achieved through the use of spinach;
To make the mastic have an orange tint, use carrot juice or orange zest;
You can get purple or blue dye from blueberries, grape juice, and also from red cabbage;
achieve a brown color by adding cocoa powder, strong coffee or sugar burned in a frying pan.

As for purchased food colorings, there are several types of these products:

dry powdered dyes. Before adding such a dye to the mastic, you need to dilute it in water. As a rule, you need to take one tablespoon of water with dye on the tip of a knife.
liquid. Such dyes are added to mastic instead of water.
concentrated and thicker gel dyes. Economical option, very rich colors.

Achieving shine with mastic is not as difficult as it might seem. To do this, you need to dissolve one tablespoon of honey in one tablespoon of vodka. This mixture is applied to the mastic using a soft brush at the end of preparing the cake. Vodka will not leave any smell or taste - it will simply evaporate. And you will get amazing beautiful cake with a pleasant glossy shine.

Watch the video recipe for inspiration:

Do you know any simple recipe mastics for beginners? If yes, then share with our users in the comments below the article.

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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.

Homemade mastic can easily be used to make the intended figures; 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 simplest recipes for homemade cake mastic. 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 microwave-safe bowl. 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 tender and not cloying 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.

Cooking mastic– an excellent decorative and edible material for cakes and simple pies and cupcakes. Butter products decorated with mastic turn into works of art, which is a shame!

There are many mastic recipes, but the base is always the same - powdered sugar. The binding components are gelatin and glucose.

How to make mastic yourself?

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

Let's start with

1.MILK MASTIC. It is easier to prepare and more convenient to use. Mix equal amount powdered milk and powdered sugar, then add sweet condensed milk (1:1:1). Knead the mixture until it reaches the consistency of soft plasticine. You can tint the mastic a little with food coloring.
Now, remembering the labor lessons at school, we sculpt flowers, leaves, berries, bunnies, ducks, etc. from it. The fashioned decorations need to be dried. You can roll out the mastic into a layer 1-2 mm thick or thicker, and cut out the figures with a notch or a knife. It is better to roll out on cling film, and sprinkle the mastic with powdered sugar.

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

2. GELATIN MASTIC more capricious in preparation, you need to feel it, as confectioners say. Take gelatin - 10g, powdered sugar 900g, water 10 tablespoons.
Gelatin is soaked for 40-60 minutes, heated in a water bath, and then cooled. In the still liquid, but already cool gelatin, GRADUALLY add powdered sugar, kneading thoroughly. Delicate flowers, such as tulips, are especially good from this mastic. To do this, roll out the colored mastic into a thin layer, sprinkle with powdered sugar. Then, tearing off small pieces, we give the mastic the shape of a petal using a regular teaspoon (several spoons will be needed). Having covered the inside of the spoon with mastic, remove the excess. The petal is ready, let it dry, and in the meantime we move on to the next one.
Already on the cake we combine the petals into buds, and cut out the leaves from the same mastic, tinting them green.

3. Sugar mastic from marshmallows.

— marshmallow 50 g
- powdered sugar about 200 g

Place the coffee on a plate, add a tablespoon of water and place in the microwave for 20-30 seconds. They will melt.

Take it out, mash it with a fork, add coloring and powdered sugar.

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

4. Marshmallow mastic

To prepare you will need:

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

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

It needs to be added until the mass looks like plasticine, and this must be done gradually so as not to add too much, otherwise it will be impossible to work with the mastic - it will become rough. As soon as the mass is formed, you need to wrap it in cling film and put it in the freezer for 30-40 minutes, and then you can start working with it.

Experienced confectioners know that each type of mastic is suitable for specific purposes. But housewives, carried away by art, find different ways how to make cake mastic at home. More often, the main criteria are inexpensive and accessible products, ease of preparation, versatility and the ability to color the mass after cooking.

Secrets of working with mastic!

1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling.
2. 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.
3. The mastic coating cannot be applied to a damp base - to soaked cakes, to sour cream and so on. The mastic dissolves quickly from moisture.
4. You can use it as a layer between the cake and fondant. butter cream(already frozen in the refrigerator), ganache or marzipan.
5. To glue jewelry onto a mastic coating, the gluing area should be slightly moistened with water. To glue different parts of mastic figures, you can use protein or protein with a small addition of powdered sugar.
6. Marshmallows are most often sold in more than one color. It is best to buy white marshmallows. Colored marshmallows can be divided by color - place the white halves in one bowl and the pink halves in another.
7. Marshmallow figures can be decorated with food coloring on top or coloring can be added during the preparation of the mastic.

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.
If the mastic has cooled down and began to roll out poorly, then it can be warmed up a little in the microwave or in hot oven. She will become plastic again.
You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film or placing it in a container.
Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months!
The mastic coating cannot be applied to a damp base - to soaked cakes, to sour cream, etc. The mastic dissolves quickly from moisture.
You can use buttercream (already hardened in the refrigerator), ganache or marzipan as a layer between the cake and mastic.
I think that if the top cake is not lubricated with anything, the mastic will not lie evenly on the cake. Cream or marzipan allows you to smooth out all the unevenness on the surface of the cake. The surface of the cake for the mastic should be perfectly flat.

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

Marshmallow cake mastic

This is the most popular and simplest mastic recipe. Its preparation requires a minimum of ingredients, and finished product Then you can use it both for covering the cake, and for making flowers, and for sculpting various figures.

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

List of ingredients used:

90 g marshmallows;
15 ml lemon juice or milk;
100 g powdered sugar;
50 g 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 a regular sieve, but through a piece of organza.
Place marshmallows, butter and milk (lemon juice) into a deep bowl. Next, these ingredients need to be melted. This can be done at steam bath or in the microwave.
Stir the melted marshmallows until smooth and, adding the sugar-starch mixture in small portions, knead the mastic like dough. Wrap a smooth ball of mastic in cling film to prevent it from winding, and let it rest for at least an hour. After this, it is completely ready for use.

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

Cooking from egg whites

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

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

Ingredient proportions:

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

Cooking sequence:

Lightly beat the whites. There is no need to achieve foam and peaks; it will only be enough to disrupt its structure, making it liquid.
Mix the protein with syrup and knead the sugar dough, adding small portions of sweet powder.
Knead the mastic and collect it into a ball, put it in 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 this, 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 it will be too difficult to mold something from such a mass, and it is not suitable for covering a cake. The only worthy use for this mass is to sculpt handles for baskets, bridges and other simple elements that must be rigid.