Do-it-yourself sugar mastic recipe. Milk-based sugar mastic

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 it different figurines, compositions, inscriptions. What is mastic? If you are faced with this definition for the first time and saw it on the cake, then it is difficult to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.

Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Its preparation at home with your own hands 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 humidity. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis it is necessary to use dry biscuits or butter cakes. The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in airtight 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 up the mass microwave oven or oven should prepare a form of porcelain or temperature-resistant glass. 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 hermetically 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.
We wrap the mastic plastic wrap, leave for 30 minutes.

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.

Step by step master class do-it-yourself masses based on marshmallows for a cake at home:

Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Adding a piece butter. We put on 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 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

By consistency chocolate mastic looks like 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 chocolate mass for a do-it-yourself cake 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 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

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 on a quiet fire a saucepan with 700 g of sugar and 300 ml hot water. Bring to a boil with constant stirring. Pour 4 g 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 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.

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.

Floral

Flower mastic for a do-it-yourself cake at home - this is a unique type of mass that perfectly retains a given shape, freezes 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 cooking do-it-yourself flower mass 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 the dry dye boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of a powder knife. 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, choose the proportions yourself until you get the desired shade.

If you don't stock 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 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.

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

Mastic is a product that allows you to sculpt figures, as if from plasticine. However, this smooth and tasty material dries quickly in the open air. There are many recipes for plastic mass based on different products, which you will find in the videos below for beginners. This option for decorating a birthday cake with your own hands at home will surprise all guests. This special paste is designed to model confectionery, creating a variety of decorations, giving baked goods a more aesthetic appearance.

Homemade honey mastic

Marshmallow mastic recipe

Sweet mastic from condensed milk

If you have encountered the concept of mastic for the first time or have already seen it on a cake, then it is very difficult to imagine how it was done. Mastic is an adhesive and astringent edible substance, homogeneous in composition, which is created in production or manually prepared. A correctly prepared mass is similar in consistency to plasticine, from which any figures can be molded. The most important thing is that the parts made from this material are very beautiful, also edible, because they use natural dyes and food. If the mastic for the cake is not completely useful, it can be stored in the refrigerator for 3 months, before being placed in the freezer, you need to wrap the mass with cling film.

Cake fondant is used to decorate cakes and other products. Cover by finished cake it is possible, thanks to the mastic, the surface of the cake will have different and soft shapes.

A simple cake can turn fondant decorations into a work of art. Various decorations can be made from mastic: flowers, leaves, various figures, flower arrangements ... Decorations are sometimes so beautiful that even it is a pity to eat them!

Types of mastic

You can buy mastic for the cake in the store, or make it yourself - it all depends on the hostess. But you definitely need to know that there are several types of mastic for the cake, they have the same base - sugar or powdered sugar, soft marshmallows, and other ingredients vary.

Honey mastic for cake . As the name implies, this mastic for the cake is made from honey, it is easy to sculpt details and figures of the cake from it, because it is softer than sugar, because it never crumbles and does not crumble.
gelatin paste for cake , which is also called pastilage. Its basis is gelatin, thanks to which it is the mass that hardens quickly, becomes elastic and firm. It allows you to do complex small details. For example, the stamens of flowers and petals.
milk mastic for cake . It is one of the most common types of mastic for cake. Use for cooking condensed milk. Such a mass most often covers the base, the cake itself, or medium-sized figures are fashioned.
marzipan paste for cake . This mastic has a very soft consistency, which allows it to be rolled out in a thin layer of several millimeters and beautifully cover pies and cakes. But remember that it is impossible to make inscriptions and figures from it, it contains almonds.
industrial fondant for cake . It is universal and therefore suitable both for decorating confectionery and for fitting. In appearance and taste, it does not differ from homemade.
flower fondant for cake . This type of mastic is for "fine jewelry" work. perfect option, creating a flower from mastic. You can cut out leaves, petals, etc. from the flower mass. They will not lose their shape and will look natural.

Recipes for making mastic at home

Before preparing mastic for a cake, the following tools must be taken, no matter what type of mastic you choose:

ruler;
rolling pin;
colored ribbon;
A wooden board for rolling out or a dry and clean table;
Food film.
Round knife.

For various kinds mastic products will differ, but we will consider the most common and simple.

How to make mastic

Mastic is made from powdered sugar with the addition of gelatin, water and lemon juice. Oil and glycerin are also added, this is done so that the mastic does not dry out so quickly. The sugar mass is kneaded for 15 minutes.

It is better to knead the finished mastic on a table sprinkled with powdered sugar in advance, you can also use starch. It is necessary to do this to prevent sticking of the mastic to the hands and the table while working with it.

You can tint the mastic with spinach juice, beetroot juice, carrot juice, juice different berries, or dyes that are sold in the store.

It is necessary to pack the finished mastic in cling film so that it does not dry out.

It is necessary to decorate the cakes with mastic after the cream hardens. It is more correct when the cake is covered with marzipan mass or the surface of the cake consists of dry biscuit.

How to cover a cake with fondant

To cover the cake with mastic, you need to put it on a turntable, so it will be more convenient to work with it. Sprinkle the surface of the table with powdered sugar, roll out the mastic on the table to 5 mm thick. The rolled mastic should be wider than the cake.

Place the fondant on the cake using a rolling pin. Sprinkle starch on your hands and first smooth the mastic over the surface of the cake so that it fits snugly against it, then on the sides. Trim excess fondant with a knife along the base of the cake. You can make a figurine or other decorations from the leftovers.

If further decoration of the cake is not provided, then you can wrap the mastic in cling film and put it in the refrigerator for storage, but not more than 2 weeks.

How to paint and store mastic?

Almost every preparation requires coloring the mastic. Before you make mastic for a cake at home, you need to think about the colors needed for decoration. It is better to add dyes during the cooking process than in the finished mass, so the color will be evener.

If you still have to paint after preparing the mastic, then at first a small ball rolls out of it, a recess is made in it, a few drops of paint are poured in, then it is stirred until the color is uniform and the piece is wrapped in polyethylene.

Mastic and figurines from it can be stored for no more than 3 months, and details must be prepared before the holiday at least 2 weeks in advance so that they keep their shape and have time to dry.

Pastry recipes for cakes

gelatin mastic

Ingredients:

Gelatin (powder) - 2 teaspoons,
Powdered sugar - 450 +/-50 g,
Water - 50 ml.

How to prepare mastic:

Pour the gelatin into a bowl cold water, mix well and leave to swell. Dissolve it in a water bath and cool.
Sift the powdered sugar, pour in the gelatin and mix until a homogeneous mass is obtained. Roll it into a ball and put it in a plastic bag. If during the cooking process the mass turns out to be sticky, then add powdered sugar. If good mastic you succeeded, and there is still powder left on the table, then continue kneading, removing excess powder.

Mastic with egg white

Ingredients:

Glucose syrup - 2 tbsp. spoons.
Powdered sugar - 450-500 g,
Egg white - 1 pc.

How to prepare mastic:

In a bowl, combine glucose and egg white, stir. Add powdered sugar (450 g), sifted in advance, and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 2 hours. Then knead again. If the mass turns out sticky, then add powdered sugar. If you got a good mastic, and there is still powder left on the table, then continue kneading, removing excess powder.

Mastic with vegetable oil

Ingredients:

Vegetable oil - 2 tbsp. spoons,
Powdered sugar (sifted) - 450 +/- 50 g,
Liquid glucose - 1 tbsp. spoon.
Cold water - 30 ml,
Powdered gelatin - 1 tbsp. spoon,
Chicken protein - 1 pc.

How to prepare mastic:

Pour the gelatin into a bowl of cold water, stir well and leave to swell, then dissolve it in a water bath and refrigerate. Add to it vegetable oil, glucose, stir. Add egg white, mix again and combine with powdered sugar. Stir the mixture with a spatula until a formed mass forms.
Put on the table, sprinkled with powdered sugar, the resulting mass and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 1-2 hours. Knead then again and then proceed to sculpting or rolling.

Marshmallow mastic

To make marshmallow mastic you will need:

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

How to prepare mastic:

Marshmallows are first placed in a deep plate, water is added (to add sourness to the mass, you can replace it with lemon juice), all this is placed in the microwave for 40 seconds. It turns out mastic for the cake according to the recipe is tender and plastic. When the marshmallow has melted a little, powdered sugar is added, which is sifted in advance.

Until then, it needs to be added until the mass becomes like plasticine, and this should be done gradually so as not to fill up too much, otherwise it will be impossible to work with mastic - it will become rough. As soon as the mass is obtained, it must be wrapped in cling film and put in the freezer for 30-40 minutes, and then you can start working with it.

Mastic with condensed milk

For such mastic with condensed milk, you will need the following components:

Powdered milk - 150 gr.;
Condensed milk - 200 gr.;
Cognac - 1 tsp (you can cook without it);
Powdered sugar - 160 gr.;
Lemon juice - 2 tsp

First you need to combine the powdered sugar and powdered milk, then sift them through a sieve and gradually start pouring condensed milk, add lemon juice and cognac. As soon as the mass has acquired the consistency of plasticine, it must be removed in the freezer, transferred to cling film.

Marshmallow mastic
Marshmallow is marshmallow candies(soufflé), Anglo-American sweets. They have nothing to do with our marshmallow, although the name "marshmallow" is often translated into Russian as "marshmallow".

Marshmallow mastic takes easily desired shape and does not stick to hands, rolls well and evenly stained.

Two ways to make marshmallow mastic:
Method 1:

Necessary:
lemon juice or water - ~ 1 tbsp. spoon

marshmallows - 90-100g (one pack of marshmallows)
powdered sugar - ~ 1-1.5 cups.

It is best to buy white marshmallows. Divide the marshmallows by color - put the white halves in one dish, and pink in the other. Add a tablespoon of lemon juice or water to marshmallows of the same color and heat in the microwave for 10-20 seconds or in a water bath until doubled in volume.

If you want to tint the marshmallow mastic with food coloring, then it is better to add it after you have taken out the melted and swollen marshmallows from the microwave. At this point, add the dye and mix the mass well with a spoon.

Then add the sifted icing sugar in portions and stir the mass with a spoon or spatula. When it becomes difficult to stir with a spoon, put the mass on a table sprinkled with powdered sugar and continue to knead with your hands until the mastic stops sticking to your hands.

Wrap the resulting mastic in cling film (the film should adhere tightly to the mastic on all sides so that air does not get inside the bag) and put in the refrigerator for about 30 minutes.

Remove the finished mastic from the refrigerator, put it on a table sprinkled with starch, and roll it thinly.

You can prepare various figures, leaves, flowers from the finished mastic, or cover the cake with a thinly rolled mastic sheet.

Necessary:
butter - 1 tbsp.
food colorings
powdered sugar - 200-300 g (you may need less or more powder)
marshmallows - 100 g.

How to make marshmallow mastic:

Put marshmallows in a mold, add oil, put in the microwave for 15-20 seconds. The marshmallows should increase in volume. Then add 50-100 g of powdered sugar, mix.

If you will make colored figures, divide the resulting mass and add food coloring.

Add powdered sugar until the mass is obtained, similar in consistency to plasticine. Marshmallow mastic is ready. You can roll it out, cut out the figures. Drying finished goods during the day. Do not store finished products in the refrigerator.

If the cake is covered with cream, then it should be decorated with mastic products before serving.

Chocolate mastic recipe:

To make chocolate mastic you will need:

Cream (30%) - 40 ml
Dark chocolate - 100 g
Cognac - 1-2 tbsp. l.
Marshmallow (color does not matter) - 90 g
Powdered sugar - 90-120 g

Butter - 1/2-1 tbsp. l.

How to make chocolate buttercream:

Put the chocolate, broken into pieces, into a saucepan and put on a low heat.
Melt completely.

Add the marshmallows to the melted chocolate, without removing the saucepan from the heat, and constantly stir the mass with a spoon.

When half of the marshmallows are about melted, pour in the cream, cognac and butter.
Stir until a homogeneous thick liquid mass is formed. Then remove from fire.
Pour in gradually, stirring constantly with a spoon, sifted powdered sugar.
When the mass turns out to be too elastic and thick and it will no longer be convenient to interfere with a spoon - do it with your hands.

Pour in powdered sugar until the mass feels like a tight, warm, elastic dough. It does not stick absolutely to the hands, but on the contrary, the hands remain clean, but greasy. Roll the dough into a ball and line with parchment paper. Chocolate mastic is ready.
Chocolate mastic is very soft, barely warm and tender.

You can store it in the refrigerator in a tightly closed form, and warm it up slightly before the next use in the micro.

General secrets for the preparation and use of fondant cake decorations

1. Powdered sugar for mastic should be very finely ground. If sugar crystals are caught in it, then the layer will tear when rolling. Powdered sugar, depending on the type of sweets, may require much more than indicated in the recipe, so it needs to be stocked up in large volumes in advance. If the mastic remains sticky for a long time during kneading, then you need to mix in and mix in the powder until the desired consistency is obtained.

2. In no case should the mastic coating be applied on a wet base - on sour cream, on impregnated cakes, etc. From the ingress of moisture, the mastic quickly dissolves. Therefore, there must be a "buffer layer" between the fondant and the cake. It can be a thin layer of buttercream or marzipan. If oil cream is used, it is necessary before applying the mastic so that the cake stands in the refrigerator until the cream hardens.

3. For gluing decorations on a mastic coating or for gluing different parts of mastic figurines, moisten the gluing place with a little water.

4. Mastic dries out when exposed to air for a long time. Some figurines, for example, tables, chairs, flowers, are better to do in advance and let them dry well.

5. It is necessary to attach three-dimensional figures to the cake, for example, flowers, shortly before serving, otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb moisture from the environment and fall off.

6. Attention! If there is a lot of humidity in the room, then the cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is desirable to serve it on the table immediately from the refrigerator. If, nevertheless, time is required before serving, then you can gently blot the moisture from the mastic with a napkin. Or put the cake under a fan.

7. You can decorate marshmallow figurines on top with food coloring.

8. If the mastic has cooled down and began to roll out badly, then you can warm it up a little in hot oven or in the microwave. She will become plastic again.

9. You can store unused mastic in the refrigerator (1~2 weeks) or (1~2 months) in the freezer, after wrapping it in plastic film.

10. Dried finished mastic figures should be stored in a dry place in a tightly closed box. Such figures are stored for several months.

Decorating a cake with mastic is an art that only comes with experience. The more cakes are prepared, the more interesting and accurate the next work is. The main thing is patience and desire, everything will work out for sure!

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 an 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.

IN 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.

Buying in the store birthday cake or a set of cakes, we have repeatedly admired the amazingly beautiful appearance of these sweets. Air creams whimsically form lush flower beds or fancy patterns. covered with silvery dew, and beckoning to try the delicacy. But a special delight is caused by What is not fashioned from it! And medieval castles, and noble frigates, and figurines of fabulous creatures. Let's see how this magnificence is done.

Product Introduction

To begin with, let's figure it out. So, mastic. What is this substance anyway? The word has several meanings. Firstly, this is the name of a special paste, which smears small openings, holes. In construction, this putty is used to seal seams, etc. What else is mastic? This is the resin of trees of special species called pistachios. Thirdly, in Bulgaria it is called strong vodka, which is prepared on an anise basis (an analogue of the famous Russian "Anisovka"). And finally, fourthly, there is a culinary term: confectionery mastic. What is this product, we already know: a kind custard decorating desserts and sweets. Flavorings, dyes are added to it to get the material of the desired color and smell. The consistency resembles plasticine, so anything can be molded from fresh mastic. True, in finished form in the air the cream quickly hardens. Therefore, the workpiece should be stored for future use in a tightly closed plastic bag.

Main Ingredients

It takes some skill and experience for the novice hostess to get the “right” mastic. What is correct? As practice suggests, no matter how accurate the recipes are, a lot is still determined “by eye” and depends on the quality of the products used, their consistency, etc. A mandatory component of any mastic is powdered sugar. Egg white, condensed and powdered milk, gelatin, marzipans, starch, marshmallows can act as auxiliary.

About some products

You probably haven't come across some names before. For example, marzipan is a mixture of crushed nuts with sugar syrup or powder. With the right quality of products and respect for the proportions, an excellent “dough” is obtained. And marshmallows are sweets that resemble marshmallows or marshmallows. Naturally, do not forget about such a component as dyes for mastic. They are taken either by food artificial or natural (fruit and berry juice, "fried" sugar syrup etc.).

So that when preparing delicacies your first and subsequent “pancakes” do not turn out to be lumpy, heed the advice of experienced confectioners. They will help you out in force majeure situations.

Marshmallow candy recipe

Consider the first option on how to make Buy a package of Marshmallow soufflés (sold in supermarkets). In general, the name can be anything - the main thing is that it should be a soufflé. Next, take a pack of powdered sugar - for one serving of the product you will need a glass and a half. And a tablespoon of lemon juice (can be orange, apple and others - with sourness) or water. Since the candies come in different colors, divide them into small saucepans. Add liquids (juice or water) to plain ones and send them to the microwave for 10 seconds. It is possible on water bath: when heated, the candy mass should increase in volume. Then take out, put the dye (if necessary) and mix thoroughly.

Now, in order for you to get a good elastic mastic, the recipe (with photo) of which we offer you, pour powdered sugar in small portions. It must first be reseeded to remove stuck together lumps. When the mass becomes dense enough, "throw" it on the table, sprinkled with powder, and knead. Mastic is considered ready if it is tight to the touch and does not stick to the hands. Carefully pack the product in cellophane (so that there is no air), put it in the refrigerator for half an hour. Take some starch, sprinkle a worktop or cutting board and thinly roll out the mastic taken out of the refrigerator. From the resulting layer, already sculpt products or simply cover the surface of the cake with it.

Creamy mastic

For this recipe, buy 100 grams of sweets and 250 to 350 grams of powder. Take some food coloring and butter - a tablespoon. The cooking technology is already familiar to you. Add the butter to the sweets and heat them until softened. Then mix, adding powdered sugar, and prepare the "mastic" dough of the desired consistency (plasticine). If you want to sculpt products of different colors, divide the mass into parts, add dyes to each separately. Then prepare the products, give them a day to dry. And you can decorate desserts.

Chocolate mastic: ingredients

The proposed version of the delicacy among confectioners is considered almost a win-win, since such mastic is easy to prepare. Yes and appearance products made at home are in no way inferior to factory ones. Composition: small 100-gram slab dark chocolate, already familiar to us marshmallows (about the same or 90 grams), 40 g heavy cream(not less than 30%), one and a half tablespoons of butter, the same amount of cognac or liquor / brandy. And powdered sugar - on demand, but not less than 100 g. Let's start cooking. Break the chocolate into pieces, put in a saucepan, melt. Add the soufflés and continue heating, stirring constantly. When the sweets melt well, add butter and pour in brandy with cream. Cook until you get a thick homogeneous mass. Then remove the saucepan from the heat, pour in portions of powdered sugar, knead the “dough” and process it until it feels elastic, smooth, not sticky to the fingers. Roll the finished mastic into a ball, let it “brew” for 10 minutes, then proceed to dressing the figures. You can store the workpiece in the refrigerator, in a bag. Warm up a little before processing.

Milk mastic

And here is another recipe, very simple and affordable. Take a jar of condensed milk and a glass of powdered milk and powdered sugar. Thoroughly mix the products so that you get a mass that resembles softened plasticine. The amount of powder may turn out to be different than what we wrote, depending on whether or raw. The color of the mastic in the latter case will be white. Use either food coloring or some cocoa powder to add color.

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. What is mastic? If you are faced with this definition for the first time and saw it on the cake, then it is difficult to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.

TIPS FOR PREPARING MASTIC WITH YOUR HANDS

Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Its preparation at home with your own hands 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 humidity. 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 WARE WILL 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 PREPARING HOMEMADE MASTIC FOR CAKE DECORATION

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

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.

MASTIC ON THE BASIS OF MARSHMALLOW

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.

POWDER AND GELATIN MASTIC RECIPE

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

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

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 MASTIC CORRECTLY COLORED OR SHINE

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, choose the proportions yourself 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.

"Super Chef" wishes you interesting creative ideas and bon appetit!