How to make mastic for a cake at home. Cooking with egg whites

Mastic is a confectionery mass based on sugar and thickeners used to decorate cakes. There are many recipes for making mastic at home, all of them are quite simple to perform, they can be used for simple decoration or sculpting beautiful figures to decorate a dessert.

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

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

Gelatin mastic made at home takes more time to cook, it is very important to take into account the gelatin solidification time so that the mastic turns out to be elastic and not hard.

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

There are several recipes on how to make mastic for a cake at home. In total, there are two main types - dairy and marshmallow-based (white soufflé), easily dyed in the desired shade.

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

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

In the manufacture, it is also taken into account what exactly the mass is used for. For tightening, mastic with a large amount of thickener is used, this allows you to get thin and plastic layers. They will not tear, allowing you to create smooth and beautiful surfaces for desserts.

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

According to the composition, they distinguish 5 main types of mastic:

from marshmallow;
from chocolate;
based on protein;
milk mastic;
gelatin composition.

Stylish and beautiful decorations are made from marshmallow-based mastic. This will require the following components:

pure water - 60 milliliters;
marshmallows (preferably white) - 200 grams;
any pigment;
finely ground powdered sugar.

Sweets must first be heated with a water bath, then mixed with the rest of the ingredients. The mass is thoroughly kneaded, when it stops sticking to the fingers, you can start modeling the figures. When rolling out the surface of the table, it is recommended to lightly sprinkle with powder.

To prepare a mixture need to take:

powdered sugar of very fine grinding - 125 grams;
dark chocolate - a tile per 100 grams;
cream (suitable 30%) - 50 milliliters;
butter - a tablespoon;
cognac - 10 milliliters.

Heat the chocolate over low heat, then add all the other ingredients, mix thoroughly. Before sculpting, the mastic cools slightly, for which it must be wrapped in cling film.

For mastic from protein are used ingredients such as:

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

Additionally, you can use honey or chocolate, the amount of which is regulated during cooking. Depending on the purpose, chocolate can be white or dark. It is only necessary to immediately decide what shade the mass is needed before making flowers or decorations from mastic.

After kneading, the mass is wrapped in a film and put in the refrigerator for two hours. Before sculpting, it must be kneaded again, you can add a little powder if the mastic sticks to your fingers.

For milk mass are used ingredients such as:

dry milk - 160 grams;
dyes of the required shades;
cognac - a teaspoon;
condensed milk - 200 grams;
powder - 160 grams;
lemon juice - 2 teaspoons.

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

Milk mastic always has a beige tint; it is impossible to get a white color. But with the help of pigments, you can achieve other, bright or pastel, shades that correspond to the idea and future design of the cake.

To obtain a gelatinous mass, you will need ingredients such as:

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

The gelatin is soaked. After it dissolves in water, you need to add the remaining components, except for dyes, stir the mass until elastic. Pigments are added to the finished mastic. If it turns out not elastic enough, the amount of lemon juice can be increased.

Features of coloring mastic on a cake

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

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

Black natural dye does not exist, usually artificial pigments have to be used to obtain the desired color.

Rules for working with mastic on the cake

Before you make mastic at home and use it to decorate a cake, you need to take into account the features of working with the mass. This will allow not only to realize all your ideas exactly, but also to make the confectionery product really beautiful, to keep the beautiful appearance of the dessert for the required period of time.

The main rules for using mastic are the following principles.

When using powdered sugar, make sure that it is very finely ground, otherwise the mass will begin to tear during rolling.
Mastic should not be applied to wet surfaces, including cream, as it will dissolve and the dessert itself will lose its attractive appearance. It is recommended to do this only on marzipan layers or on butter cream, after keeping the dessert in the refrigerator until it hardens.
When sculpting figurines, you often have to glue individual parts together. To do this, slightly moisten the surface, and then fasten the mastic figures together.
In the air, the mastic dries up, which is used when sculpting various figures and decorations. But voluminous flowers are best done and placed on the cake at the very end, so that they do not have time to collect moisture from the surrounding air. If you do not follow this simple rule, then flowers and petals from mastic can fall off and lose their attractive appearance.
Sometimes it happens that condensation appears on the surface of the mastic mass from the refrigerator. It is very easy to remove it, you need to use a regular cloth or dry the surface with a light jet from a fan.
Sometimes the mass loses plasticity, which can be easily corrected. To do this, it must be heated in the microwave.
Store the finished mass in the refrigerator, tightly wrapped in cling film. The shelf life in the refrigerator is up to two weeks, in the freezer - up to two months.
Ready-made mastic figures can be stored for a long time, for this they must be placed in a dry, tightly closed container. Storage time - several months.
Mastic can be dyed with food coloring, most often this is used for marshmallow mass.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figurines, compositions, inscriptions are made from it. 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 mastic with your own hands
What utensils do you need
Step-by-step recipes for making homemade mastic for decorating a cake
How to make colored or shiny mastic
Video tutorials: how to make mastic for a cake at home

Tips for making mastic with your own hands

Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Do-it-yourself cooking at home has several secrets:

Powdered sugar should be finely ground. If sugar crystals come across, then the mastic will tear when rolling.
Mastic is very sensitive to moisture. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis, you must use dry biscuits or butter cakes. The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in sealed boxes or plastic bags.
If the mastic has cooled down, it is difficult to roll out, then heat it up a little in the microwave to make it plastic.

What utensils do you need

To make mastic for a cake 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, glass.

To heat the mass in a microwave or oven, prepare a form of porcelain or glass that is resistant to temperatures. In addition, you will need a rolling pin, a microwave oven, a mixer, 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 the same and the main component. There are many methods for preparing this do-it-yourself cake material at home, but the simplest is marshmallow paste.

The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. Finished figures must be allowed to dry.

Milk mastic

Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish. Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.

Required Components:

350 g of infant formula;
1 can of condensed milk;
350 g of powdered sugar.

Step-by-step production of milk mastic for a cake with your own hands at home:

Add all ingredients to the pot, mix.
Knead until smooth and elastic.
We form a ball, sprinkle with powder.
Wrap the mastic with plastic wrap, leave for 30 minutes.

Marshmallow based mastic

How to make marshmallow fondant? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the product completely and sculpt several figures. Marshmallows are better to choose plain.

Required Ingredients:

marshmallow - 200 g;
powdered sugar - 500 g.
a piece of butter - about 30 gr

A step-by-step mass master class based on marshmallows for a cake with your own hands at home:

Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Add a piece of butter. We put on 30-40 seconds or more so that the volume of the base doubles.
Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.
When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin.
You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead 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, you must choose 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 chocolate mass for a cake with your own hands at home:

We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.
Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
Sprinkle with starch and knead until soft elastic mass. We wrap the mastic with a film, let it brew for half an hour.

Powdered sugar and gelatin mastic recipe

One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe. The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering). You can store mastic at room temperature, but before using 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

A step-by-step recipe for making mastic for a cake with your own hands at home:

First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour 4 g of citric acid, mix, cover with a lid, 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 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. After readiness, we filter so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.
When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.
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, lush, white, shiny and wrap around the corollas.
After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading 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 cup;
almonds - 1 cup;
powdered sugar;
cocoa powder - 1 tbsp. l.;
almond essence - 3 drops;
water - 0.25 cups.

A step-by-step recipe for marzipan mass for a cake with your own hands at home:

Almonds, without peeling, dip into boiling water, boil for a couple of minutes, 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 to a puree.
Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
Mix syrup with almonds. Warm up for 4 minutes. Add essence.
Sprinkle the board with powder, spread the mastic and knead.

Protein-drawing mass

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its feature 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 a protein drawing mass for a cake with your own hands at home:

Transfer the protein to a container. Whisk a little with lemon juice.
Gradually stir in the sifted powder in batches. The mass should drain a little from the blade, but not be liquid.

Flower mastic

Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easily molded.

Required Components:

cold water - 30 ml;
powdered sugar - 250 g;
liquid glucose - 1 tsp;
gelatin - 2 tsp

Step-by-step preparation of the 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.
Stir glucose into gelatin, mix.
Gradually add the sifted powdered sugar.
We spread the thick mastic on the surface, sprinkled with powder, knead until the stickiness disappears. Wrap in clingfilm and let it rest for half an hour.

How to make colored or shiny mastic

Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass. In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.

Staining mastic can occur in several ways:

Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead 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 wet toothpick in dry dye, poke a ball of plastic mass.

Mix thoroughly until an even color is obtained.
Dilute dry dye with boiled water, alcohol or vodka in the 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, knead.

To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaked striped color. What 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;
mother-of-pearl - 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 you get the desired shade.
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 green;
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, it is necessary to prepare a solution of vodka and honey in a 1: 1 ratio. Cover the mastic with a vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will get a glossy beautiful shine.
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Video tutorials: how to make mastic for a cake at home

Baking cakes at home is a hobby of many housewives. The use of mastic will help to significantly improve the appearance of the finished product. What is it and how to use it - read the article.

Mastic for a cake for covering: a method of preparation

Mastic is a sweet decorative material that allows you to decorate in an original and bright way. Ready-made mass is sold in stores, but self-made mastic for covering the cake will be the best. At home, during the manufacture, you can adjust the taste of the paste and its consistency, and also be sure that it is made only from natural ingredients.

Marshmallow mastic

It is convenient to work with this paste, as it rolls out easily and does not harden during the wrapping of the cake. A solid marshmallow gives a single color, and when using different marshmallows, you can achieve several shades without adding dyes.

Would need:

100 g marshmallows;
200 g of powdered sugar;
4 tsp milk;
a small piece of butter.

Marshmallow is finely chopped and poured with milk. Next, you need to either heat the mixture in the microwave, or melt in a water bath. When the marshmallow begins to melt, butter is added to it. The soufflé can be removed from the heat when it is completely dissolved. Powdered sugar is added to the resulting workpiece in parts. The mass is constantly mixed. Readiness can be determined by its consistency - the best mastic for wrapping a cake should resemble elastic dough and not stick to your hands. The resulting mass can be stored in a cool place for up to 3 months.

Milk mastic

Easy and quick to prepare milk mastic for covering the cake. The recipe includes inexpensive ingredients, and no special cooking skills are required to create pasta. The finished mass tastes good - condensed milk makes the mastic look like toffee.

Would need:

1 can of condensed milk;
200 g of powdered sugar;
200 g of powdered milk;
2 tsp lemon juice.

Powder, milk and lemon juice are mixed. Next, you need to add condensed milk in parts, while kneading the workpiece until it becomes dense. A ball is formed from the resulting homogeneous mass, sprinkled with powdered sugar and cooled in the refrigerator for 12 hours. Before starting work, the mastic should lie down at room temperature for half an hour. Such a blank can be stored for up to three months, provided that it is protected from drying out.

Honey mastic

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

Would need:

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

Pour gelatin with water and wait until it begins to swell. Then add honey to it and heat it all over low heat until the gelatin dissolves. The honey mixture is added to the powdered sugar, and then it all mixes well. If the spoon does not cope with the density of the mass, then it should be kneaded with your hands. The workpiece must lie in a plastic bag for 30 minutes before use.

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

Gelatin-based mastic

Gelatin for covering is considered universal, so if a blank remains after that, then flowers or figures can be molded from it. The sweet mass turns out to be very soft and easily rolled out in a thin layer, necessary for covering the product.

Would need:

10 g of gelatin;
450 g of powdered sugar;
1 tsp lemon juice;
4 tsp water.

Gelatin is soaked in water and then boiled over low heat until it dissolves into the liquid. The workpiece must be periodically stirred and not brought to a boil. Next, mix the icing sugar with gelatin and lemon juice. The mass is mixed until completely homogeneous, covered with cling film and put in the refrigerator for an hour. After that, you can begin to cover the product.

The prepared mastic for covering the cake is stored carefully packed in cling film or an airtight container. In the refrigerator, this is a period of up to 3 months, and in the freezer compartment - up to six months. Before cooking, the mastic must be taken out in advance so that it warms up to room temperature.

Coloring mastic

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

In the process of kneading the workpiece, add dry or gel dye to it. It should be borne in mind that by painting all the mastic in one color, you will get a plain cake. If it is also planned to make decorative figures from the prepared mass, then this coloring option will not work.
Ready-made mastic for a covering cake is painted in different colors by separating it from the total mass of pieces of the desired size. To do this, the tip of the toothpick is painted with a bright gel and colored dots or lines are applied to the workpiece. After that, the piece is thoroughly mixed so that the color is evenly distributed.
To get a brighter shade, it is necessary to paint the mastic after the cake has been covered with it. diluted with a few drops of vodka, and then applied to the product with a sponge.

If you do not want to buy artificial dyes, you can use natural products. Beetroot, pomegranate, cherry, carrot, cranberry, orange and blackberry give bright shades.

Covering the cake: step by step instructions

The surface of the cake should be made smooth, as any bulges, bumps or pits will be visible under the mastic. To give an even shape, you should coat the top and sides of the confectionery with a thin layer of cream, which will smooth out all the bumps. After applying it, the cake should be cooled in the refrigerator.
The kitchen table is abundantly sprinkled with starch or powdered sugar, and then homemade mastic is laid out on it. To cover the cake, it must be rolled out with a rolling pin to a thickness of 5 mm.
A layer of mastic is carefully transferred to the cake.
It is necessary to smooth the rolled mastic: first from above, and then from the sides. When smoothing, you need to make sure that air bubbles do not form - this will spoil the appearance of the product.
Excess mastic is cut off along the bottom edge of the cake.

If the close-fitting turned out to be not very neat, you can mask the flaws with decoration - cream inscriptions or voluminous figures.

Rules for working with homemade mastic

There are several general rules that should be followed when wrapping the cake with mastic on your own:

To prepare the mass, you should carefully choose the powder. In the presence of large sugar crystals, the covering may tear.
Mastic is not applied to cream of sour cream or excessively soaked cakes, since the coating may dissolve from contact with moisture.
If the mastic for the covering cake has frozen and stopped rolling out, then heating it in the microwave will help. After that, it will again become plastic.
To give the cake a mirror shine, you need to grease the close-fitting with a solution of vodka and lemon (1: 1). The smell of alcohol will disappear from the product, and the glossy shine will remain.

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

How to make marshmallow mastic at home:

Take a deep glass bowl and put marshmallows in it. Microwaveable dishes can be used.
Add lemon juice and butter.
Place in the microwave for a few seconds. The marshmallow should begin to melt, but you should not bring it to complete dissolution or boiling. As a rule, it takes 25-30 seconds to achieve the desired consistency, but due to the different power of the oven, this process can be faster or longer in time.
Remove and mix until smooth.
Mix starch and powdered sugar.
Gradually add powder with starch to the mass, mixing thoroughly each time.
When the mixture becomes thick and plastic, stops sticking to your hands and starts to shine, wrap it in cling film and place in the refrigerator for a day.

The recommended holding time of the finished mixture in the refrigerator is 24 hours or more. But before using the mastic to decorate the cake, it should be kept indoors at room temperature for several hours without removing it from the film.

Advice! When making mastic, always use store-bought powdered sugar. It should be very small, which is impossible to achieve at home. If grains of sugar come across in the powder, the mass will begin to tear.

How to color mastic for making figurines

Before sculpting, you should paint the mastic in the desired colors. To do this, use natural helium dyes. They are very economical, thick and concentrated, making it possible to obtain both bright saturated colors and gentle warm shades.

To color the mastic, separate a small ball of material, make an indentation in the center and add a little food coloring. Then vigorously stir the mass until a uniform color. After staining, each piece must be wrapped in cling film to avoid drying out.

You can paint an already finished figure with a brush, but in this case You need experience and good artistic ability. It is important not to paint on different parts of the figure, to be careful.

Making figurines from mastic

The basic design principle of the figurine itself is quite simple:

If you plan to transport the finished product, it is recommended to make a wire frame that will securely fix the position and individual parts of the mastic figure. The frame is also made in the case of a strong tilt of the figure.
The face of a cartoon character or a person can be made using a special mold, or using ordinary dolls with a relief profile.
Various parts, such as the head and torso, are connected with toothpicks or skewers.
Small details, such as fingers, fringes on clothes, etc., are cut out with a knife or an art stack.
Patterns on the surface are drawn with a toothpick.
Details such as eyes, lips, eyelashes, eyebrows, small fragments of clothing are painted with food markers.
To add shine to the elements or give a natural look, use kandurin. It is diluted in vodka and applied to the figure with a brush.

The finished figure hardens within a few hours and is stored in a closed container at room temperature for up to 10 days.

Important! In the process of sculpting, do not remove the main mass from the cling film. After separating the desired piece from it, immediately wrap the edges of the film so that the mastic does not harden.

How to make flowers from mastic

Flowers are the most popular, spectacular and traditional decoration for cakes. Mastic for creating flowers is particularly plastic, because it is rolled out in a very thin layer, which should not be torn.

Milk mastic recipe for flowers

To create simple compositions, you can use a milk recipe:

In equal proportions, mix the sifted powdered sugar, milk powder and condensed milk. Knead until a homogeneous, thick mass is obtained.
Divide the mixture into several parts and color with food coloring.
Wrap each piece in cling film and refrigerate overnight.

If you want to make more complex color bouquets with thin, delicate petals and miniature details, you need to use food glue-like stabilizers as an ingredient.

Marshmallow flower mastic recipe

Ingredients:

Egg white - 1 pc.
Tragant - 2 teaspoons;
Sifted powdered sugar - 250 grams.

In addition, you will need pre-made marshmallow mastic.

How to make flower mastic from marshmallows for cake:

Protein, tragacanth and powder mix until a homogeneous, plastic mass.
Wrap in cling film and leave for 4 hours.
Add marshmallow mastic in a ratio of 1/3 to the previously prepared mass, mix thoroughly, wrap in film and leave in the refrigerator for a day.

There are more complex recipes when carboxymethyl cellulose (food stabilizer E466), culinary shortening, astragalus gum and other elements are introduced into the mass.

Advice! So that the mastic rolls out well and does not stick to the inventory, wrap the cutting board with cling film, sprinkle your hands and rolling pin with powdered sugar or starch.

How to form flowers from mastic

To form beautiful buds, you will need: a mastic ball, foam rubber, foil, molds for cutting flowers and petals, silicone veneers, a toothpick.

An example of making a rose from mastic:

Prepare the core for the flower - form an elongated circle in the shape of a drop and leave to dry for 2 hours.
Roll out mastic pancakes in a thin layer, cut out a flower with a cookie cutter. Roll along the edges of the leaves to give them a natural, curved shape.
Place the core on one end of the toothpick.
Place the cut out flower on the foam pad and poke the center with a toothpick so that the core rests on the petals.
Fold the petals over the core in the following sequence: 1, 3, 5, 2, 4. This will make the rose look more natural. Leave the workpiece for 10 minutes.
Make the next layers three-leaf, i.e. remove the 2nd and 4th petals. The procedure for imposing on the workpiece is the same as in the previous paragraph.
Repeat this manipulation with the remaining layers until you achieve the desired thickness of the bud.
The flower is dried upside down.

If the petals of a flower do not fit snugly one to another, as, for example, in a lily or orchid, then thin foam rubber inserts are placed between the layers. Such flowers are made on foil, which is applied over the glass, creating a small depression. To better connect the layers to each other, you can lightly lubricate the attachment point with a brush dipped in water.

Special cuttings will help to achieve the desired shape of the petals and leaves; you can make veins with a weiner or a toothpick. You can buy special confectionery equipment, which includes all the necessary tools for shaping and patterning.

If there is no time for complex manipulations, use a 2D mold. Mastic of different colors is placed in the mold, placed in the freezer for 5 minutes, then the finished flower is carefully removed from the mold.

Dry the fondant decorations well at room temperature and attach them to the cake just before serving. If you fix the flowers in advance and put them in the refrigerator, they will be saturated with moisture and fall off.

Do-it-yourself pastilage

Gelatin fondant recipe or pastillage is often used to create complex flowers or figurines with miniature elements to decorate a cake. Such a mass retains a given shape well, is very plastic and quickly hardens. At the same time, gelatin mastic is quite cheap financially, unlike other types.

Pastilage is not easy to make. In order for the mass to get the desired consistency, not to tear when rolling and not to crumble, it is required to strictly observe the technology of working with gelatin.

Pastille Ingredients:

Gelatin - 25 g;
Sugar - 2 cups;
Powdered sugar - 1.2 kg;
Starch - 300 g;
Water - 1 glass;
Maple or corn syrup - 170 g;
Salt - on the tip of a teaspoon.

How to make pastille for cake:

Gelatin pour 0.5 cups of cold water and leave for several hours.
Put the gelatin on the fire and hold until the lumps are completely dissolved. Do not bring to a boil, otherwise the product will lose its properties. Strain.
Mix sugar, syrup, salt and 0.5 cups of water. Bring to a boil, stirring constantly with a whisk. Reduce heat and let simmer for 8 minutes. Remove from fire.
Lower the mixer into the hot mixture and start beating, slowly adding the gelatin.
Beat at maximum speed until a significant increase in the total mass. The mixture becomes airy, lush and white, increasing from the original volume by almost 3 times. The desired consistency is usually achieved in 10-13 minutes.
Replace the mixer attachments with spiral whisks and continue kneading the mass, gradually adding powdered sugar.
As a result, you will get a thick snow-white mastic, which you need to cover with cling film on top and leave for a day at room temperature.
The next day, remove the mastic from the bowl onto a cutting board heavily strewn with starch. Knead the mass, wrap it in a film and put it in the refrigerator for a day.

Be sure to sift the flour and strain the gelatin through a fine sieve before using. Undissolved lumps make the mass less elastic, it begins to tear under tension, loses its even, uniform structure.

How to make fondant for covering a cake

The cake wins in beauty and taste when completely covered with a delicate and thick paste. Covering the surface of the cakes will not be difficult if you choose the right mastic recipe.

sugar mastic recipe

To decorate the cake with a plain filling, sugar mastic is suitable. It has a very soft texture, rolls out well in a thin layer and is evenly distributed, fitting the cakes. You can also use milk or marshmallow paste.

Ingredients:

Gelatin - 2 tablespoons;
Powdered sugar - 3 cups;
Lemon juice - 1 tsp

Cooking method:

Place instant gelatin in cold water for 40 minutes. Put on fire and melt until the lumps disappear completely.
Add powdered sugar and mix thoroughly.
Enter the dye, if you plan to get a mastic of a certain color, mix until a uniform tone is obtained.
To make the mass less cloying, add lemon juice.
After kneading the paste, wrap it in cling film and place in the refrigerator for a day.

Covering a cake is pretty easy. The main condition is to level the sides and surface of the product with marzipan paste, ganache, butter cream or condensed milk.

The cake should not be too soaked and its surface should not be damp. Put it in the refrigerator after leveling so that the cream becomes firm.

The cake is covered with mastic as follows:

Place the mastic on a cutting board covered with foil, knead and roll out with a rolling pin so that the surface is no thinner than 3–4 mm.
Measure the cake according to its diameter and height. The rolled mass should cover the entire cake, while leaving a margin of 10–15 cm at the edges. This diameter will allow the mastic to lie evenly and be evenly distributed over the entire surface.
Carefully lift the fondant and cover the cake, carefully spreading over the top layer and sides.
Cut off excess pasta at the base with a pizza cutter.
Smooth out with a spatula.
If the canvas is torn, you can smooth the hole with a brush dipped in water.

How to make mastic for a cake at home - look at the video:

Self-made mastic is an original and tasty decoration for home baking. It can completely envelop the cake, make beautiful patterns, flowers or personalized inscriptions, sculpt figurines or create a three-dimensional composition on the product that will delight the craftswoman and surprise guests.

Other photos:

You won’t surprise anyone with a delicious unusual cake now, because the service market is filled with offers from talented confectioners working at home. Shelves in stores are filled with sweet factory-made products of any price category. How to surprise your beloved family and friends? And this is where 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 figures from it, but it will only cost a lot. It will be much more “budgetary” to make it with your own hands, especially since there are several recipes for its preparation, and you can choose your own.

Fundamental rules

It may seem quite simple to make it at home, but as a rule, there can be problems at first. The main thing is not to despair, but to try until you get a sweet mass of soft plasticine consistency. You may need to use a different recipe.

From homemade mastic, conceived figures are easily obtained, it should be easily rolled out with a rolling pin, not torn at the same time. This is necessary for wrapping a cake or pastry. Dyes can be added both directly during the kneading process, and colors can be added in finished form.

There are several ways to make mastic.

From marshmallow

This is one of the easiest recipes for homemade cake fondant. It comes out unusually pleasant, soft, plastic. From such a sugar material, real confectionery masterpieces will definitely turn out.

Marshmallows are Western sweets. They are an air soufflé. Not to be confused with our favorite marshmallow. Often on bags with such sweets it is written “marshmallow”.

Russian producers replace the name with "soufflé". When choosing this product, it is better to choose white candies, as they can easily be tinted with a dye.

Ingredients:

marshmallow - 100g. (one pack of soufflé);
water or lemon juice - 1 tablespoon;
powdered sugar - 1-1.5 cups.

The number of ingredients, of course, can be increased if you need a lot of mastic for decoration.

Pay attention to the quality of powdered sugar, it must be carefully ground. Only in this case you will get a uniform mass, ideal for culinary creativity. This rule is valid for all recipes.

Cooking:

Place the marshmallows in a deep, microwave-safe bowl. Add lemon juice or water to air candies;
Next, place the container in the microwave for 10-20 seconds. The soufflé should melt and expand. Microwave can be replaced with a water bath;
Take out the hot and swollen marshmallows. If necessary, add to the mass of cooking colors 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 a familiar dough is formed;
Sprinkle the table with powdered sugar like flour. Remove the mastic blank from the cup and knead it by hand until it is no longer sticky;
Pack fresh mastic immediately tightly in cling film and refrigerate for 30-40 minutes.

After that, with a kind of sugar clay, you can safely begin to create or use it to cover the cake.

Lemon juice or water is sometimes replaced with butter, and some even mix these products. You can try this option as well.

From condensed milk

This method of preparing a sweet culinary mass can be called "for the lazy."

Ingredients:

dry milk - 1.5 tbsp.;
condensed milk - 1 can;
powdered sugar - 1 tbsp.

Cooking:

Combine dry milk and condensed milk in a cup until a mass appears that looks like soft plasticine in jars. That's actually all. You will get the most delicate, not sugary, homemade mastic with a pleasant milky taste. True, she will not be able to boast of a pure white color, and the added dyes will be distorted in shades. Milk mastic will be appreciated by parents of babies.

If this type of cake decoration does not seem very sweet, you can add more powdered sugar.

Chocolate

Chocolate lovers will certainly appreciate this mastic. Its peculiarity is that decorations made from it do not completely harden in the air, remaining soft, they can even be eaten separately from the cake. And the magical chocolate taste and shade will definitely capture the hearts and mouths of many.

Read also: How to choose the best multicooker?

Ingredients:

marshmallows - 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.

Put the pieces of chocolate in a saucepan and melt it in a water bath;
Add soufflé to it. Constantly stir the entire contents of the saucepan;
As soon as half has melted, pour cognac, cream and oil 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 the preparation of marshmallow mastic. The result should be a greasy 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.

Cooking:

Place gelatin in a cup, fill with water and dissolve in a water bath;
Carefully pour the cooled gelatin into the powder. As in previous recipes, it is necessary to knead the mass to the state of clay.

From marshmallow

This cooking method is completely identical to the marshmallow variant. It is important not to confuse the soufflé with a denser marshmallow. To prepare it, you need to cut it into large pieces. Many 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 who knows how much the soufflé costs, they will immediately understand which mastic will be more profitable for the hostess' wallet.

Sugar

It is believed that this cooking option is very simple, but many housewives will argue with this. An impressive list of required ingredients confirms this:

sour cream or milk - 0.5 cups;
gelatin - 3 tablespoons;
caramel syrup - 1 cup;
oil - 3 tablespoons;
glycerin-3 tablespoons;
vanilla - 2 tablespoons;
sugar - 1.5. kg.

Cooking:

Mix gelatin with sour cream. After the gelatin has thickened, send the mixture to the microwave and heat until it is completely melted;
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 mass and mix with a mixer;
Next, we bring it to the desired consistency in a familiar way. Then wrap it in cling film and refrigerate for 6 hours.

Such a recipe is not only the most time-consuming, but also not financially profitable. Fans of experiments can try to realize it.