You first got together decorate the cake with buttercream And of course, you immediately have a lot of questions?
Most importantly, arm yourself with inspiration, imagination and good mood! And about some subtleties and secrets when working with mastic we will tell you in this article.
So here are some helpful tips:
What base to choose for mastic?
Always, before covering the cake with fondant, apply the right foundation, it will help to level the surface of the cake and hide all the imperfections. It could be:
buttercream, hot apricot jam, ganache, boiled condensed milk, marzipan mass.
Protect the mastic from moisture otherwise it may melt. That's why, it is forbidden apply mastic on a wet base (whipped cream, soaked cakes, sour cream etc.)
How does mastic harden?
Mastic dries out when exposed to air for a long time.
How to roll out mastic?
There are several options:
1. You can roll out the mastic with a rolling pin on a flat surface, and so that it does not stick, sprinkle the surface with starch or powdered sugar.
2. It is convenient to roll out the mastic between two large plastic sheets, greased vegetable oil. When rolled out, you can simply remove the top sheet and transfer the mastic directly on the polyethylene onto the cake. When you cover the cake, you can separate the second sheet.
3. You can use a special non-stick mastic mat.
How to cover the cake with fondant evenly?
First, measure the diameter of the cake and the height of the sides, add a small margin (about 5-10 cm), and roll out the mastic to the desired size. When shifting to the cake, the mastic will stretch under its own weight and lie flat. After that, take a special round knife for mastic and carefully cut off the unnecessary, leaving about half a centimeter in reserve. Then carefully tuck the edges of the layer under the cake. If waves and bumps form on the cake, smooth them out with a spatula.
What to do so that the mastic layer does not tear?
If you cover the cake sugar mastic, you do not need to roll it out too thin, about 2-3 mm is enough.
This is due to the fact that during the coating of the cake, a thinly rolled layer of mastic can tear, and all the roughness and imperfections of the cake base will also be visible.
When you transfer the mastic to the cake, it will additionally stretch under its own weight.
What to do if the layer of mastic with which the cake was covered nevertheless broke?
Don't worry, we'll fix it! A defect can be corrected, and seams and patches can be easily removed with a wide brush moistened with water, smoothing the brush to a smooth surface. If air bubbles form under the coating, you can simply pierce this place with a needle and smooth it out.
How to remove traces of starch or powdered sugar from a product? Just go over with a slightly damp, wide brush and brush off the remaining starch.
How to add shine to sugar mastic?
After you have finished decorating the cake, cover the fondant with a 1:1 solution of honey and vodka. It is convenient to do this with a silicone brush. Vodka will evaporate, leaving no smell, leaving only a pleasant sheen.
How to paint mastic?
To achieve the desired color, special food coloring is best suited. They can be added directly to the mastic, or applied with a brush to the surface of the product. Can be used natural dyes: for green - spinach juice, for red - beet juice, for orange - carrot juice.
How to dye sugar paste black?
Mix dyes of the following colors: red, blue and yellow. The ratio depends on the shade you want to get:
For neutral black: 1 part red: 2 parts blue: 1 part yellow
For black with green tint: 1 part red: 1 part blue: 2 parts yellow
For purple-tinted black: 1 part red: 1 part blue: some yellow
For black with a red tint: 2 parts red: 1 part blue: 1 part yellow.
How to mold figures from mastic?
If you want to connect different parts of the figures or attach finished decorations to the mastic coating, you only need to lightly moisten the junction with water. Also, for gluing different parts of mastic figures, you can use protein or protein with a small addition of powdered sugar.
To make colored figures, it is not necessary to use mastics of different colors: you can mold figures from plain white mastic, dry them, and then paint the finished figures on top with food coloring.
Try to make large figures in advance so that they dry well.
Volumetric figures, such as flowers, attach to the cake not long before serving. Otherwise, if you attach them and put the cake in the refrigerator, they may absorb moisture from the environment and fall off.
Good luck and creative success!
Tips for beginners on working with sugar mastic.
TIPS FOR WORKING WITH MASTIC
Why sometimes through the coating of sugar mastic, the base begins to shine through?
Any kind of sugar paste that is used to cover the cake is very sensitive to moisture, so it is necessary to protect the cake covered with sugar paste from moisture.
Firstly, it is necessary to use dry biscuits as a base, butter cakes or purchased biscuits.
Secondly, do not be too zealous when soaking the cake sugar syrup or liquor.
Thirdly, the cake covered with sugar mastic should be stored in tightly closed airtight boxes or plastic bags.
How long can a cake covered with sugar mastic be stored?
If the cake is wet, then it will take longer for the cake to dry.
If the cake is very dry, then there is a danger that after two days the mastic with which the cake is covered will warp.
It should also be borne in mind that in a dry and hot climate, the shelf life of a cake covered with mastic is less than in a cool and humid climate.
Why does sugar paste break?
When rolling out sugar mastic, it should be borne in mind that its thickness should not be very thin. It is enough to roll out the mastic to a thickness of 2-3 mm.
In addition to the fact that during the coating of the cake, thinly rolled mastic can tear, under the thinly rolled mastic, all the irregularities of the base of the cake are visible.
On what basis to roll out sugar mastic?
There are several options for rolling mastic.
1) sugar mastic can be rolled out on a table sprinkled with powdered sugar or starch
2) it is convenient to roll sugar mastic between two large sheets of polyethylene, which are lubricated with vegetable oil.
The advantage of the second method is that it is not necessary to separate the mastic from the polyethylene to cover the cake. After the mastic is rolled out to a thickness of 2-3 mm, it is enough to remove the top sheet and transfer the mastic on polyethylene to the cake, and only when the mastic already covers the cake, separate the polyethylene from the mastic.
With this method, I did not get a smooth surface of the mastic, because I used thin polyethylene, which, when rolled out, moved out and formed wrinkles. But I liked the resulting “structured” surface of the mastic, so I did not take thicker polyethylene.
I think the polyethylene that is used for greenhouses will allow you to get a smooth surface, since it is dense enough not to form wrinkles when rolling mastic through it.
How to make sugar fondant on a cake sparkle.
To make the sugar fondant on the cake shine, after you have finished decorating the cake, cover the fondant with a 1:1 solution of honey and vodka.
To do this, take a soft brush and, wetting it in the solution, apply a honey-vodka solution to your creation. After a few minutes, the vodka will evaporate and your cake will be shiny.
How to store mastic and how much?
Any sugar mastic can be stored for several days, up to a week, in well-closed plastic bags or plastic containers.
There is nothing to spoil in sugar mastic, it is important just to protect the mastic from air so that it does not dry out and from moisture so that the mastic does not get wet.
A few tips when working with mastic from "Marshmallow"
1. When buying sweets, their name does not have to be "Marshmallows". It is enough that the name contains a combination of "..mallows.." or "..mallow..".
For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc.
In Russia, marshmallows are produced by the Nestle company - "Bon Pari, tutti-frutti soufflé" and "Bon Pari, soufflé".
2. Powdered sugar for mastic should be very finely ground. If sugar crystals are caught in it, then when rolling, the layer will tear.
Depending on the type of candy, powdered sugar may be required much more than indicated in the recipe, so she needs to stock up in advance in large quantities.
If during kneading the mastic remains sticky for a long time, then you need to stir in and mix in the powder until the desired consistency is obtained.
3. Mastic coating should NEVER be applied on a wet base - on impregnated cakes, on sour cream, etc. Mastic quickly dissolves from moisture.
Therefore, there must be a "buffer layer" between the mastic and the cake. It can be marzipan or a thin layer butter cream.
If an oil cream is used, then before applying the mastic, it is necessary that the cake stand in the refrigerator until the cream hardens.
4. For gluing different parts of mastic figures or for gluing decorations on a mastic coating, the place of gluing should be slightly moistened with water.
5. When exposed to air for a long time, the mastic dries out.
Some figurines, such as flowers, cups, spoons, plates, tables and chairs, are best made in advance and let them dry well.
6. Marshmallow figurines can be decorated on top with food coloring.
7. If the mastic has cooled down and began to roll out poorly, then it can be slightly warmed up in the microwave or hot oven and it will become plastic again.
8. You can store underused mastic in the refrigerator (1-2 weeks) or in the freezer (1-2 months), after wrapping it in plastic film.
9. Ready dried mastic figures should be stored in a tightly closed box in a dry place. Such figures are stored for several months.
Marshmallows are often mistakenly called marshmallows. But this is not a marshmallow, although it looks like it, but it is prepared without eggs. Marshmallows are marshmallow-like candies made from sugar or corn syrup, edible starch, softened water, gelatin, dextrose, and flavorings, beaten to a sponge.
Marshmallow tastes like marshmallow or marshmallow, but more airy and viscous.
This is a souffle, which was originally prepared from marshmallow. The very name "marsh mallow" is translated as "marsh mallow", that is, marshmallow. A sticky, jelly-like white mass was obtained from the marshmallow root. Over time, marshmallows were replaced with gelatin and starch. Modern "airy" marshmallows first appeared in the US in the 1950s. They were made by Kraft. The new generation of Americans no longer knows the true taste of marsh mallow candy, only the name remains.
Small pieces of marshmallows are added to salads, desserts, ice cream, they decorate cakes and pastries. American children love to put marshmallow pieces in a cup of hot cocoa. It is also a traditional picnic treat. A piece of marshmallow is pierced on a long twig and lightly roasted over an open fire.
Marshmallows are also used to make mastic for decorating cakes and pastries.
Compound:
Marshmallow - 90-100g (one pack of marshmallows)
lemon juice or water - ~ 1 tbsp. a spoon
powdered sugar - ~ 1-1.5 cups
To do this, add a tablespoon of lemon juice or water to 100 g of marshmallow and heat it in microwave oven 10-20 seconds, or in a water bath, until the marshmallows slightly melt and increase in volume.
Then gradually introduce the sifted powdered sugar and stir the mass with a spatula until thickened.
Then spread the mixture on a table sprinkled with powdered sugar and knead with your hands until a mass similar to plasticine is formed, which will not stick to your hands.
Mastic is wrapped in cling film and put in the refrigerator for half an hour. The finished mastic is rolled out with a rolling pin and figures are cut out or molded from it to decorate desserts.
If the layer of mastic that covered the cake is torn
And all these seams, patches can be easily removed with a wide brush, which you dip in water and “plaster” to a perfect surface, smoothing the mastic and sealing the seams and imperfections. And where there is an air bubble under the mastic, you can simply pierce it with a needle and smooth this place with your hand.
What is the best cream to use under cover?
The cake is better to align:
- oil cream
- boiled condensed milk
- ganache
- marzipan mass
In the first three cases, the cake must be removed in the cold so that its surface hardens.
at what stage is oil added to the mastic?
I added oil when I sent the mastic to the microwave.
how to knead marshmallow mastic:
The mastic should become homogeneous, dense, not porous, not sticky, plastic. If during operation the mastic becomes too elastic and hard, it should be slightly heated in micro, rumpled with hands, or if it is overheated, knead it in powder and work on. If the mastic begins to crumble, you can add a little water or lime. juice and knead again.
A little about the batch itself. I read a lot of tips on how to make marshmallow mastic. I am categorically against the complete melting of marmosets and stirring them until homogeneous mass. I heat them up, wait for them to swell and immediately pour them into sahs. powder and knead. If they are overheated, the mastic will be grains and crumble. And one more thing, when marmyshkas are very hot (actually melted) when sugar is added. powder she (powder) begins to gather in lumps Pts. dense and these lumps then interfere with work ...
how to cover a cake evenly with fondant
There will be no wrinkles on the sides if you roll out the mastic with a large margin and when you start to cover, the mastic will stretch well under its weight and lie flat. Only the cream for leveling under the mastic should be very good. well cured so that dents do not appear during coating.
when I cover the cake with mastic, I have at least 10-15 cm in stock around the entire circumference. That's when she has weight and she can pull off. First I smooth out all this stock on the table so that it lays down without wrinkles, and then the sides of the cake are easily smoothed out. And then I just cut everything in a circle with a pizza knife, leaving 0.5 cm in reserve (otherwise the mastic can rise).
What could be more beautiful than a cake? It's wonderful pastry It is customary to give for various special occasions, for example, for a wedding, anniversary, Christmas, Christening, engagement day or any other event. But it's one thing when the cake has a simple and unpresentable appearance, and quite another when it becomes a real work of art. Such a cake is not only not ashamed to show guests, but sometimes it is even a pity to eat. How to turn your cake or pie into a masterpiece with mastic - this will be the topic of our conversation. But first, we will answer the most frequently asked questions of novice confectioners.
While working with adhesive bases, many novice craftsmen are faced with a problem spreading of mastic layers over cakes. Also, as a result of staining, the base of the cake may show through or the top coating will completely dissolve. To avoid this, do not use a wet base lube (i.e. if your confection is coated with oil, milk, or butter cream). If you still use this cream, then just before applying the mastic on it, you need to let it dry or additionally use a special neutral cream made from marzipan, condensed milk or ganache (you must first put it in a cold place). As a result, between the oily oil base and the mastic, you will apply a protective layer of cream, which prevent spreading and the formation of smudges of the adhesive base (tested by us, mastic lies simply flawlessly on a marzipan-covered cake).
But do not choose overly dry cakes. On this basis sweet putty can warp and crack, and the cake itself will break and crumble. If you do not have the opportunity to make your own cake, you can always purchase ready-made ones. biscuit cakes in shops or other outlets.
In order for the mastic surface of the product, which was previously placed in the refrigerator or any other cool place, to become even, it is recommended smooth with a red-hot knife. If, immediately after making the cake, you did not put it in the refrigerator, you can even out the mastic using a regular butter cream, after sprinkling it with small crumbs of cookies or biscuit.
If, when modeling figures, you need to glue some parts together, then for this you can use plain water. Protein can also serve as a kind of catalyst for two identical products. chicken egg, as well as a mixture of powdered sugar and protein. Wet the product a little and it will show its adhesive properties. To give the product a special color and shine, you can use a special brush. To do this, you need to apply a small layer of alcohol on top of it. You can also use a solution of honey and alcohol (in a ratio of 1: 1).
If you need to paint very small details, then it is better to use not a brush, but a toothpick or a cotton swab. Feel free to dip impromptu brushes in food coloring and accurately apply the pattern along visible contours. In order for the mastic layer to be easily rolled out, it must first be kneaded well, and then thinly rolled out with an ordinary rolling pin. According to Arno Faye(the best among French chefs), it is recommended to first dip the rolling pin in starch or powdered sugar. Then sticky mastic will not stick to it and you can quickly give the desired shape to your products.
There are times when mastic dough literally breaks into pieces. In such situations, it is not the grease itself that should be blamed, but large sugar crystals, which, in contact with the dough, scratch it, thereby creating gaps. To prevent this from happening, during the preparation of the adhesive mass, it is necessary to carefully grind the powdered sugar.
If your confectionery as a base, on which there was mastic for the cake, does not harden for a long time, then it can be taken out to Fresh air. There, the coating will harden faster and be covered with an even crust. In order for small figures to be solid and not absorb moisture, they must be made in advance, while allowing them to dry properly. It is better not to attach large flower arrangements and separate large objects, for example, houses, dress shoes and other weighty details to finished confectionery immediately. This will allow them to retain their shape for a long time and not lose their adhesive properties. Pre-prepared mastic, so that it does not lose its plastic properties, should be placed in the oven or microwave for several minutes.
How to roll out the mastic correctly?
When rolling out the putty mass, you need to take into account its maximum thickness (the maximum layer thickness should not be less than 2-3 mm). Then she won't tear or flake. There are even several ways to roll out a kind of sweet plasticine. The first is to roll out the dough on the table with a rolling pin. We have already mentioned this above. The second way is in rolling out a layer of adhesive backing between large sheets of polyethylene. Interestingly, when using the second method, the mastic can not even be separated from polyethylene or cling film. After the thickness of the dough becomes 2-3 mm, you remove upper part sheet and, together with polyethylene, transfer to a confectionery product. And when the mastic layer completely covers your cake, then it will be possible to get rid of polyethylene. And here it is worth noting that the thickness of the cling film or polyethylene and their length must be calculated correctly(according to the size of the test). Otherwise, the surface of the film will move out and form folds, which will bring you a lot of additional inconvenience.
How to mix colors correctly?
In order for your culinary masterpieces to look appetizing, you need to use dyes correctly. And most importantly - learn how to mix them correctly. And, of course, we will help you. Here we will consider options for coloring mastic products in black.
So to get neutral black color you can use one part red, two parts blue and 
one part yellow dyes. For you to get blue-black color, you can use the ratio of one part blue, one part red and one part yellow dyes. To get an unusual black-green tint you will need red, blue and yellow dyes (in a ratio of 1:1:2). Accordingly, in order for your black color to acquire reddish tint, dyes should be diluted in a ratio (2: 1: 1). In this case, use all the same red, blue and yellow colors.
The second way to dye mastic black is very simple. You can get the shade you want by using regular burnt sugar. You can also add to the dough and chocolate mass. Then the effect of staining will be the same. But if you don’t have time to experiment, then it’s easier to buy a ready-made dye and use it for its intended purpose.
In summary, all the tips we have provided in this article are based on personal experience professional confectioners. Whether or not you listen to them is up to you. The main thing is that your work in the confectionery business brings joy to you and the people around you!
Mastic is very tasty and beautiful decoration. Most candy stores are full culinary masterpieces, seeing which, it is hard to believe that such a miracle can be done with your own hands. However, an original and bright cake is quite simple to make on your own.
Cooking technology
Mastic requires powdered sugar and water, as well as lemon juice and gelatin. Some masters use oil and glycerin in their recipes, this is done so that the mass remains suitable for work longer and does not dry out. The prepared mixture must be kneaded for at least 15 minutes.
It is recommended to perform kneading on a table that is previously sprinkled with powdered sugar or starch. This is done to prevent the mass from sticking to the surface and hands. Homemade mastic is beautifully colored with carrot, beet or spinach juice. Pigments that are sold in stores are also perfect. So that the mass does not dry out before starting work, it must be packed in cling film.
Marshmallow mastic
For cooking, you need 100 grams of marshmallow, 1st. l. butter, 350 grams of powdered sugar and a variety of dyes. The first two ingredients are combined in one container, then heated in a water bath in the microwave until the marshmallows increase in volume. Next, powdered sugar is added to this mass, and the mixture is kneaded until it resembles plasticine in composition. If it is necessary to mold colored elements, the necessary dyes are added to the composition.
Chocolate mastic
For cooking, you need to have 100 grams of dark chocolate, 100 grams of marshmallows, 1 tbsp. l. butter, 35 grams of 30% cream and 350 grams of powdered sugar.
The chocolate is broken into pieces and sent to the preheated cream. Then you need to wait for the complete dissolution of the products. Next, butter and marshmallows are combined together, and, as in the first recipe, the mass is heated until marshmallows increase in a water bath. Then we collect all the ingredients in one container. After we interfere with powdered sugar and bring the composition to the state of plasticine.
How to roll out?
There are several options for how to work with mastic so that it turns out smooth and beautifully covers the product.
1. To do this, you can use a rolling pin, and use it to roll out the mass on a flat surface with pre-sprinkled starch or powdered sugar.
2. Another convenient way is to use two polyethylene sheets. Before starting work, they are lubricated with vegetable oil, and a mass is placed between them. After rolling and giving desired shape the top layer is removed, and the coating is transferred to the product directly on the second sheet. After tightening, all excess is removed.
3. There is also a special silicone mat to which the ingredients do not stick.
How to cover a cake with fondant?
1. Cut off right amount masses and stretches well.
2. Using a ruler, measure the top of the cake and its sides. Further, on a table, which is sprinkled with powder or starch, a layer is rolled out a little more than measurements, 3.5 mm thick.
3. The surface is leveled with special spatulas, and excess powder is removed with a brush.
4. Then the cake is covered with mastic, for this it rises from the table using a rolling pin, on which it was previously wound, and then gradually laid out on the product.
5. Using a special tool or palms, smooth the top of the cake, starting from the center and moving to the edges.
6. Further, it becomes more clear how to work with mastic, so the same procedure is performed with the side parts. In this case, the mass needs to be pulled out a little when applied. You need to smooth the close-fitting very carefully so that wrinkles do not appear.
7. Excess coating is carefully cut off sharp knife or tucked under the base.
8. If a drawing or embossing needs to be applied to the cake, then this is done immediately, until the mass has hardened.
figurine making
After it became clear how to cover the cake with mastic, you can start making various decorations.
Since the mass resembles plasticine in structure, the necessary fragments are molded with active imagination. To connect parts, they are wetted a small amount water and fasten. In order to add color to the elements, it is not necessary to use a colored mass, you can also mold the figures from white mastic, and then just paint them. Large decorations are best made in advance so that they have time to dry well. Details such as flowers are laid out immediately before serving, but a master class will help you understand the technology for attaching the figures. Cakes with such decorations should not be left in the refrigerator for a long time, otherwise they can absorb a lot of moisture and simply fall off.
Mastic will turn even a simple cake into a confectionery masterpiece. From it you can create any decoration. Everyone can master the basics of working with mastic - it's not difficult. From the article you will learn how easy it is to make mastic with your own hands, how to cover a cake with it, and what is the difference between types of mastic.
Covering a cake with fondant or making fondant decorations is an easy way to transform an ordinary pastry into a pastry masterpiece. You can buy mastic or make your own. You can get basic skills in the art of working with mastic using master classes with photos and videos.
Ready-made sugar mastic is always in stock in the online store Supermarket for confectioners in this section. You can buy online products made in England, the Netherlands, Turkey and other countries. Available for sale as "basic" white mastic, as well as color. The price of a package of colored mastic is about 240 rubles.
This mastic for professionals and novice confectioners has all the necessary properties:
- homogeneous;
- stretches well, does not crumble;
- with a neutral sweet taste or with different flavors.
In addition, you can immediately purchase exactly the kind of mastic that is best suited for your purposes. There are three categories:
- universal;
- for covering;
- for modeling.
If you want to try to make a plastic mass with your own hands, then this is also possible.
Mastic at home
First, determine for what purposes you need to make mastic. To cover the cakes, dairy (based on powdered or condensed milk), chocolate and marshmallow mastic are suitable. To create figurines - chocolate, sugar and marshmallow.
Marshmallow mastic at home is the most popular and simple recipe. If you follow all the points step by step, then you will get an almost universal mass.
In total, four components are needed - marshmallow (100 gr.), Powdered sugar (250 gr.), A little citric acid and water.
- Put the marshmallow in a bowl, add a pinch of citric acid diluted in a tablespoon of water.
- Put the bowl in the microwave at maximum power. The marshmallow should melt well.
- Start mixing in the powdered sugar. Work as with dough - the mastic should become smooth and elastic.
- Roll the finished lump in powdered sugar, wrap in cling film and refrigerate for half an hour. After that, you can begin the process of decorating the cake!
This delicious and simple mastic for the cake is easy to color with food coloring. There are two ways to color the mass:
- add dye when kneading - so you get delicate shades;
- color already finished cake or figurine. The color will be brighter, you can combine tones and color complex decorations. But be sure to let the surface dry!
Another type of mastic designed for sculpting jewelry and figurines is gelatin. It is white and dries quickly. It is good to sculpt trees, bridges from it. You will need:
- 0.5 tsp gelatin (2 grams),
- 2 tsp water (10 ml.)
- 100 gr. powdered sugar
- a couple of drops of lemon juice.
It is necessary to let the gelatin swell in water, then melt it in a water bath. After dissolving, gradually add the powder, kneading like a dough. Make sure that the mass does not become too thick - if it starts to crack, add lemon juice.
Work with mastic
Working with mastic is not like that difficult process as it may seem. You just need to consider a few important rules. 
- If you are making your own mastic, use high quality powdered sugar. It should be without grains - because of the sugar crystals, the layer of mastic will tear.
- To stick the fondant decoration on the cake, moisten the desired part of the surface. Parts of the assembled figures can be glued together with egg white.
- Large figures must be made in advance and allowed to dry.
- Complex and voluminous flowers after drying should be stored in the refrigerator, and glued shortly before serving the cake on the table. Otherwise, they will absorb moisture from the air and may lose their shape.
- To make the surface shine, grease the cake with vodka 10-20 minutes before serving. The alcohol will quickly evaporate and the cake will be shiny.
- Dry and gel dyes are best suited for coloring.
- It is easy to color the mastic at the kneading stage if you roll it into a ball and make a depression in the center. The dye is applied with a toothpick. Then knead.
Do not immediately take on complex shapes and figures: cover a round cake, make simple flowers or decorations cut out using shapes.
The nuances of working with mastic for cakes
If you want to cover the cake with mastic, you must first prepare the surface of the product. Suitable for mask chocolate ganache, oil or caramel cream, marzipan. Such a “layer” will help the mastic to keep its shape: it “floats” from moisture, so it cannot be applied to impregnated cakes or sour cream.
Sometimes it is advised to cover the top cake and sides apricot jam. But in this case, the mastic "wrapper" of the cake will swell from moisture.
A few more tips:
- Pre-level the surface: apply the cream, smooth it with a spatula, let it harden in the refrigerator, and then check that the layer is even. Mastic will not hide irregularities.
- Ready cake is better not to store for a long time in the refrigerator. If you pulled out the product, and it was covered with microdroplets of water, do not wash it, let it evaporate on its own. Otherwise, spots will remain on the mastic.
- Do not roll out the mass too thin. The ideal thickness is 3-4 mm. The table or board should be sprinkled with powder or starch. A silicone mat works well too.
Working with fondant for cakes is easier if you use a few useful tools. These include:
- perfectly smooth rolling pin;
- leveling iron;
- rotating stand;
- edge trimming roller.
All this can be bought in the section "for mastic and marzipan" on the website of the online store Supermarket for confectioners.
Decorating a cake with fondant - how to make
To make a cake with mastic - simple or complex, you do not need to rush. Then even a novice confectioner will be able to make his own little masterpiece. The algorithm for a simple cake wrap looks like this:
- roll out a circle of mastic. The diameter of the circle should be about twice the height of the cake plus its diameter. Add to this a couple of centimeters "for trimming";
- wind the mass on a rolling pin and transfer it to the cake;
- smooth the top with an iron, being careful not to stretch the mass. Then smooth the corners;
- Carefully smooth the sides, removing the wrinkles. Walk the iron over the surface;
- cut off the excess with a roller.
On average, for a cake with a diameter of 15 cm and a height of 10, you will need a pound of mastic. And for large ones, with a diameter of 35 cm - two kilograms.
If you did not calculate and bubbles remained on the surface, then you can get rid of them by lifting the edge of the layer and laying it again. If you have leveled the top and moved to the sides - you do not need to return to it and smooth further, because the mastic will stretch.
Cake decoration with mastic can be done using prepared circles exactly the same diameter as the cake and contrasting color ribbons for the sides.
The textured surface is easy to create with tongs. With confectionery tongs, like tweezers, a piece of mastic is “captured” and pinched. With this device, you can make geometric ornaments, leaves, hearts.
Ideas for decorating mastic cakes
Mastic decorations can decorate cakes of any size. Elements from this mass go well with sugar beads or pearls, sprinkles and other confectionery decor.
An elegant and simple option is to cover the cake with elongated mother-of-pearl mastic triangles. Elements need to be layered on top of each other to get the effect of gathers on the fabric. Several large sugar beads can be placed in the center.
A very effective decoration of mastic cakes is the use of figures cut out with cookie cutters. Snowflakes, hearts, leaves look good against a contrasting background.
Delicate and very romantic decor - multi-colored "skirts" made of mastic on the sides of the cake. You need to cut out the ribbons, carefully make "assemblies" with a wooden knitting needle or stick and stick it on the cake. For a more secure fastening, you can use needles or pins - when the decoration dries, they are easy to remove. Additionally, you can cut mastic bows.
From mastic of different colors, you can make a "marble" decor or "zebra": contrasting ribbons thin ribbons should be placed on a mastic circle, and then rolled out until smooth.
Secrets of mastic cake for beginners
The best cake layers for a buttercream cake are biscuit, but there are recipes that allow you to use sand and even soufflé. However, if you want to make a soufflé cake, there should be biscuit layers on top and bottom. Otherwise, the mastic will flow, and the cake will lose its shape.
The basic option for a biscuit is a dough made from eggs, sugar, flour and butter. The proportions vary depending on the recipe. The cake layered with the selected cream must be removed in the refrigerator for impregnation. You can even press it on top with a press so that it takes shape.
Then you need to trim the sides to make it easier to cover with mastic. If the cake is made up of several parts, you need to make the desired shape. For convex elements, you can make a mixture of biscuit crumbs and mastic cream. It is also easy to mask irregularities.
A simple cream recipe - from butter and condensed milk. Beat a pack of butter with a mixer until a white mass is obtained and add half a can of condensed milk. Whisk again. Coat the cake with cream and put it in the refrigerator. Then, with a heated dry spatula, smooth out the bumps.
You can start covering the cake with mastic!
On a mastic cake for beginners, you can apply any drawing or inscription using a stencil and a special dye or food markers.
Simple flowers are made using cups and other containers of different diameters: circles are cut out, and then a flower is collected.
Simple mastic cake, basic recipe
If you want to make a cake quickly, then the most easy option- use ready-made cakes. Next, you need to "assemble" the product: 
"Internal" cream, which layers the cakes, you can take almost any one to your taste, for example, creamy, custard, oily.
- To make the cake tastier, layers can be additionally laid with dried fruits, fresh fruit that do not soak, or alternate cream and sour jam;
- The top layer is covered with oil cream.
- An even simpler option is to use a ready-made chocolate paste. It needs to be slightly heated so that it spreads better, and then cool the cake in the refrigerator.
- You need to cover the finished cake with mastic as usual. If the excess mass was cut off unevenly, the bottom edge of the cake can be decorated with sides or cut-out openwork ribbons.
This is the easiest buttercream cake ever. basic recipe- you can cook it even with children who like to sculpt from a pliable mass, like from plasticine.
AT Supermarket for confectioner you can buy felt-tip pens for drawing on mastic, supplies for creating flowers and figurines, ready-made sweet flowers and much more. You can make your little confectionery masterpiece in just a few hours.
