Do-it-yourself mastic recipes. Sugar mastic at home

Powdered sugar dough became known in Russia relatively recently. Smooth, shiny, elastic, colored, white, cream - all this is about her, about the mastic. It is used both as a base coating for a cake and for modeling sweet decor elements of confectionery - delicious, light and beautiful decorations.

Graceful lilies, roses, tulips, garlands of leaves, bunches of grapes, figurines of animals and people, made by hand, help to turn an ordinary homemade sweet treat into a unique work of culinary art.

Confectionery, decorated with elements molded from sugar clay, look solemn, amaze with purity and elegance of lines. This is especially true for wedding, anniversary cakes, sweet gifts for birthdays.

How to make mastic at home?

Anyone can make sugar dough, even a person who does not have a culinary education. Easy homemade recipes for beginner confectioners will allow you to get the same good result as the professionals. Exact adherence to the recipe and the correct implementation of step-by-step instructions in this case is mandatory.

Properly prepared mastic in consistency and properties is very similar to plasticine.

It can be of two main types: light, soft, elastic or more dense, elastic. The choice of option depends on what it will be used for.

The elastic mastic mass is well suited for covering the cake, it is denser, quickly hardens, and can be used to make sweet figurines, flowers, beads. It is only necessary to remember that the final result is directly related to the quantitative ratio of the two basic ingredients that are the basis of the sweet mass - powdered sugar and liquid (water, milk).

Before you start preparing the dough, you need to sift the powder very carefully. The resulting confectionery mass should not contain large, solid particles, since when rolling or at the time of stretching the mastic sheet over the surface of the cake, they can lead to bumps, roughness or rupture of the dough.

At the last stage, the sweet confectionery mass is kneaded by hand. By how sticky the mixture is, one can judge the readiness of the mastic dough. If everything is done correctly, then its consistency will not be liquid, the confectionery mass should not stick to hands and lend itself well to processing.

Some housewives, in order to prevent the confectionery mass from sticking to the work surfaces, wipe them with a small amount of vegetable or butter. For the same purpose, food glycerin, powdered potato or corn starch, powder can be used.

Homogeneous, elastic mixture, not sticky to hands, ideal for creating a glossy coating of the biscuit base of the cake, biscuits.

If you want to get the perfect look of sweet pastries by pouring the product, you just need to reduce the amount of sugar in the selected recipe.

As a result, the mastic mass will be liquid, capable of spreading over the surface of a sweet treat. In order to fashion high-quality jewelry, the finished dough must be quite dense, keep the desired shape well, and dry quickly.

To do this, select and use such recipes, which include gelatin, or during the cooking process, more powder is added to the dough.

During the manufacture of the mastic base, you can use traditional culinary tools: a whisk, a fine sieve, a rolling pin, cutting boards, cookie cutters, a mixer, a food processor. If culinary clay is one of the main materials for creating jewelry, decorating confectionery products and is used regularly, it is recommended to purchase a plastic rolling pin, silicone mats with markings applied to them. Useful in the work will be tools for sculpting figures, flowers, silicone molds and stencils.

A few secrets for working with mastic in the video:

Colored and shiny

Sweet, elastic dough made from natural, basic elements is white, light beige, creamy.

Bright, multi-colored, similar to real animals, natural flowers, mother-of-pearl pearls, shiny drops of water, will be decorations on desserts using natural or artificial dyes.

There are advantages and disadvantages to both of them. Natural dyes are obtained by squeezing juice from grated beets, carrots, cherries, cranberries, raspberries, blackberries.

A variety of vegetables and fruits can be used. When using natural, natural dyes, you should definitely remember that the taste of the prepared mastic mass will change from neutral sweet or vanilla to one that will bring a vegetable or fruit into the product, from the juice of which the coloring pigment was obtained.

The advantage of artificial dyes is that they give a richer, more durable color to the finished product compared to natural dyes. The resulting decorative elements with the brightness of colors can compete with the original real objects.

You should also pay attention to the fact that all natural dyes are juices, that is, an additional liquid to the volume that must be taken according to the recipe. This fact must be taken into account, since the dough may turn out to be liquid.

To avoid this, to achieve sufficient elasticity and density, it is necessary to add a certain amount of powder after dyeing or reduce the initial volume of water or milk.

Table of natural dyes:

If it is necessary that sweet dough or decorative figurines made of mastic acquire a mirror gloss, shine, confectioners use honey diluted with vodka. The ratio of components in the mixture should be 1:1.

The layer stretched on the surface of the dessert or the molded figures must be carefully lubricated with the resulting mixture using a soft brush. A few minutes later, the alcohol will evaporate, and the product will acquire the desired gloss.

Jewelry will also become shiny from the use of solutions of sugar syrup and food glycerin mixed in equal proportions.

How to make a cake topper?

Before you start working with plastic confectionery dough, the finished mastic mass must be left in the refrigerator for an hour and a half.

To prevent the dough from drying out, it should be wrapped in a thin cling film or placed in an airtight container. The ready-to-use mass is rolled out with a rolling pin.

To use sweet dough as a cake topping, the thickness of the finished layer should be about five millimeters. You can cover the cake with a mastic layer using a rolling pin. The elastic mass is distributed over the surface, lowering to the edges. Excess dough is cut in a circle (see photo). For convenience, you can use a round pizza cutter.

It should be remembered that the mastic coating should be applied only after preliminary preparation of the surface of the cake.

First of all, it should not be warm. It is advisable to bake cake layers, cookies or muffins in advance, level the surface.

If necessary, cover it with cream, marzipan or some other base, then leave to harden in the refrigerator. Only then can the coating be used. If this is not done, the sugar layer may begin to melt and blur from contact with the wet or warm surface of the dessert.

Figurines from mastic

Confectionery sweet clay is an ideal material from which you can create both flat figurines and voluminous decorative ornaments. Figures can be made using special molds, or you can remember your childhood, rely on your creativity and imagination.

Figures for confectionery baking, muffins, cookies can be sculpted, or can be made up of individual elements. Flowers with rounded, elongated and carved petals are created by connecting the elements to each other with the help of whipped protein, or by wetting their surfaces with water.

All elements for decoration are recommended to be prepared in advance, as they need some time to solidify. To speed up this process, you can use mastic on gelatin. To prepare it, pour one teaspoon of gelatin with forty grams of water. After swelling of the gelatin, heat the solution without boiling. Then add a little lemon juice (0.5 teaspoon) and the necessary dye. Sprinkle the sifted powder (100 g) in small portions. You need to knead the mastic to the consistency of plasticine. After a few hours in the refrigerator, the mastic clay is ready and you can start creating.

Ready-made jewelry in sealed packaging can be stored in the refrigerator for two months.

Video tutorial with step-by-step instructions for creating roses:

Photo selection with figurine decoration ideas:

Homemade recipes for decorating cakes

To create a decor, you can choose such a recipe, using which the taste and color of the finished decorations will be most harmoniously combined with the base of the cake and its fillings. The basis of any mastic test is powdered sugar and the base component from which the recipe gets its name.

Sugar

Properly prepared according to this recipe, mastic can be used to sculpt figurines, flowers, and other decorative ornaments.

For its preparation you need:

• powdered sugar - 500 g;
• water - 60 ml;
• gelatin - 1 tsp;
• lemon juice - 1 tsp;
• vanillin.

Dissolve gelatin in water, then heat in a water bath, not bringing to a boil. Add lemon juice, vanillin to the solution. Sprinkle powder in small portions, knead the dough. The kneading process must be continued until the moment when the mastic becomes elastic, does not begin to stick off the hands.

Video recipe:

Honey

Ingredients:

• powdered sugar - 900 g;
• honey - 175 g;
• water - 45 ml;
• gelatin - 15 g.

Pour gelatin powder with water and leave until completely swollen. Add honey to gelatin. Heat the resulting mixture without bringing to a boil. Divide sugar into two equal parts. Pour a mixture of gelatin and honey into one of them. To stir thoroughly. Gradually adding the remaining powder, knead the dough. At the exit, in consistency, it should resemble marshmallow, be resilient and elastic.

Honey mastic mass is very well suited for wrapping a cake, making decorative elements such as braids, plaits and other types of weaving.

Video recipe:

Dairy

Ingredients:

• powdered sugar - 2 cups;
• dry milk - 1 glass;
• condensed milk - 150 g;
• lemon juice - 1 tsp

Divide the sugar into two parts. Combine one glass with dry milk. While stirring, add condensed milk, lemon juice to the dry mixture. When the mass becomes homogeneous, gradually introduce the remaining glass of sugar. It should be soft in texture and stick well to hands. No need to strive to use all the powder. The type of mastic and its structure will be decisive here. Cover the mastic with cling film, leave in the refrigerator for one hour.

Video recipe:

Chocolate

Chocolate confectionery clay can be made in two ways:

1. From chocolate with the addition of marshmallows and cream.
2. Made from chocolate with honey.

To prepare the chocolate-marshmallow option, you will need the following:

• dark chocolate - 100 g;
• marshmallow (marshmallow) - 100 g;
• powdered sugar - 200 g;
• cream (30-40%) - 2 tbsp. l.;
• butter - 1 tbsp. l.

Recipe: add marshmallows to melted chocolate. Mix everything thoroughly. Heat in a water bath or in the microwave until the marshmallow doubles in volume. In the resulting mass, add cream, melted butter in a microwave oven. The resulting mass should be smooth, shiny, have a uniform consistency. Next, knead the dough, adding powder in portions. It is necessary to knead until the mass begins to unstick from the hands.

For the manufacture of decorative elements, the confectionery dough must be denser. This can be achieved by additionally adding a small amount of sugar. Place the workpiece in the refrigerator, after wrapping it in a film.

Chocolate mastic option:

Honey-chocolate mastic is easier to prepare.

You will need two ingredients:

• dark chocolate - 200 g;
• honey - 100 g.

In this recipe, maintaining proportions is one of the fundamental points. The ratio of chocolate to honey is strictly observed: 2:1.

Step-by-step instructions for cooking: melt on chocolate in a water bath. Stirring carefully, add honey. Continue kneading, removing from the water bath, until the resulting chocolate-honey dough begins to peel off the walls of the dish. Wrap the confectionery mass in a film, place in the refrigerator for a day. This recipe is perfect for topping a chocolate cake. The sugar mass is very elastic, smooth, shiny.

Marshmallow or marshmallow

The marshmallow base is interesting because it allows you to create a color coating for the cake without adding dyes. You just need to choose the marshmallow of the desired shade. It is interesting to use such a type of marshmallow as marshmallow. It is small in size and pleases with a variety of colors.

For cooking you will need:

• marshmallow - 200 g;
• powdered sugar - 500 g;
• butter - 1 tsp

Detailed instructions: heat the marshmallow with butter in the microwave until the marshmallow is almost completely melted. Stir the mixture. Then sugar is introduced in parts. For kneading at the initial stage, use a silicone spoon, spatula. The final kneading of the dough is carried out by hand in order to accurately determine the moment of readiness of the mastic mass. A good elastic, smooth dough should come off your hands.

Marshmallow mastic video recipe:

There are other recipes for sugar dough. Which of them to use, the master decides. Desire, diligence and strict adherence to the recipe will allow you to succeed and bring to life the most daring ideas.

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 a "basic" white mastic, and 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 cake fondant 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 as difficult a process as it might 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 mastic chocolate ganache, butter 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 with 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 easiest option is to 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 fruits that do not soak, or alternate cream and sour jam;
• The top layer is covered with oil cream.
• An even easier option is to use 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 mastic cake, a basic recipe - you can even cook it 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.

Culinary mastic is an excellent decorative and edible material for a variety of pastries: pies, muffins, cakes and cakes. By decorating fancy products with mastic, you can turn them into real works of art.

Sugar mastic for cake

There are various options for making sugar mastic at home. Most often it is made from gelatin or soft marshmallows - marshmallows. Cake fondant is very sensitive to moisture, so cakes coated with fondant must be handled with extreme care.

You can store homemade sugar mastic for one week in plastic containers or tightly closed plastic bags.

As a rule, sugar mastic is used to cover dry biscuit cakes, as well as for butter cakes. The cake should not be too dry or too wet. Sugar mastic should be applied with a thickness of about 2-3 mm to cover with it all the irregularities that are on the surface of the cake. For coloring culinary mastic, ordinary food dyes are used.

Sugar mastic for cake: recipe with gelatin

To prepare sugar mastic with gelatin, you will need the following ingredients: - 500 grams of powdered sugar; - 10 grams of gelatin; - 1/3 cup of water; - citric acid - at the tip of a knife; - food coloring.

Soak gelatin in boiled cold water and leave to swell for 1-1.5 hours. Melt the swollen gelatin until completely dissolved in a water bath, add citric acid and refrigerate. After that, sift the powdered sugar and pour it into a slide. Make a well in the middle, pour the mixture of gelatin and citric acid into it, and then quickly mix until a homogeneous white mass.

Cover the mastic with a plastic bag and roll it into a thin layer. Cut out various decorations for the cake from the resulting layer in the form of balls, flowers, petals, twigs. To connect the parts together, moisten the places where they are fastened with a drop of water.

Sugar mastic can be dyed in different colors. To make it brown, add cocoa powder to it; red color will turn out when adding beetroot juice; you can also tint the mastic with food coloring of the desired color. To do this, add a small amount of dye to it. Then knead the mastic dough until it acquires a uniform color.

To prepare roses, take pink or red mastic, roll it into a layer and cut out circles. Lay out the received parts in a row so that each of them falls on the edge of the other. After that, carefully roll a row of circles into a tube. As a result, you will get a rosebud. Spread its petals and leave to dry.

To make a leaf, take green mastic, cut an oval out of it and use a knife to make veins. After that, give the leaf a shape. When the mastic products dry, they can decorate a cake or other sweet pastries.

How to make sugar paste for marshmallow cake

To prepare sugar mastic with marshmallows, you will need the following ingredients: - 150-200 grams of marshmallows; - 2 tbsp. water; - 300-350 grams of granulated sugar.

Marshmallows are marshmallow-like sweets (soufflé). It is very convenient to work with sugar mastic with the addition of marshmallows. It takes the necessary shape quite easily and does not stick to the hands, it is evenly stained and rolls well.

When buying such sweets, their name does not have to be "Marshmallows" at all. It is necessary that the word "mallows" be present in their name. For example, "Banana Mallows", "Frutmallows", "Chamallows", "Mini Mallows", "Mallow-Mix", etc. In Russia, marshmallows are produced by the Nestlé production company (for example, Bon Pari soufflé sweets).

How to make sugar mastic for a cake: video

The mastic should not be too tight. At first, the mass will begin to stick to the hands. To avoid this, shape the dough into a ball and then roll it in powdered sugar. Then wrap the dough in polyethylene or cling film and leave for half an hour. During this time, the mastic will become less sticky and more dense.

Powdered sugar should not be abused. It is better to put it less, the right amount can be added later. For greater elasticity, a small piece of butter can be added to the mastic dough. Instead of water, you can use lemon juice, which will give the mastic a sour taste.

Culinary mastic can turn the most ordinary cake into a real masterpiece. It can be used as a glaze and sculpt interesting figures. There are many different types of mastic. Consider the most popular of them.