How to make pink fondant for a cake. Secrets of cooking and using mastic for cakes
When buying a birthday cake or a set of pastries in the store, we have repeatedly admired the amazingly beautiful appearance of these sweets. Air creams whimsically form lush flower beds or intricate 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 this is the name for strong vodka, which is prepared on an anise basis (an analogue of the Russian famous "Anisovka"). And, finally, fourthly, there is a culinary term: confectionery mastic. We already know what this product is: a kind of sweet cream that decorates 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 artificial food 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. You can also use a 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. And the appearance of products made at home is in no way inferior to factory ones. Ingredients: a small 100-gram bar of dark chocolate, marshmallows already familiar to us (about the same or 90 grams), 40 g of heavy cream (at least 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 have 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.
How to make marshmallow mastic at home:
- Take a deep glass bowl and put marshmallows in it. Microwaveable dishes can be used.
- Add lemon juice and butter.
- Place in the microwave for a few seconds. The marshmallow should begin to melt, but you should not bring it to complete dissolution or boiling. As a rule, it takes 25-30 seconds to achieve the desired consistency, but due to the different power of the oven, this process can be faster or longer in time.
- Remove and mix until smooth.
- Mix starch and powdered sugar.
- Gradually add powder with starch to the mass, mixing thoroughly each time.
- When the mixture becomes thick and plastic, stops sticking to your hands and starts to shine, wrap it in cling film and place in the refrigerator for a day.
Advice! When making mastic, always use store-bought powdered sugar. It should be very small, which is impossible to achieve at home. If grains of sugar come across in the powder, the mass will begin to tear.
How to color mastic for making figurines
Before sculpting, you should paint the mastic in the desired colors. To do this, use natural helium dyes. They are very economical, thick and concentrated, making it possible to obtain both bright saturated colors and gentle warm shades.
To color the mastic, separate a small ball of material, make an indentation in the center and add a little food coloring. Then vigorously stir the mass until a uniform color. After staining, each piece must be wrapped in cling film to avoid drying out.
You can paint a finished figure with a brush, but in this case you need experience and good artistic abilities. It is important not to paint on different parts of the figure, to be careful.
Making figurines from mastic
The basic design principle of the figurine itself is quite simple:
- If you plan to transport the finished product, it is recommended to make a wire frame that will securely fix the position and individual parts of the mastic figure. The frame is also made in the case of a strong tilt of the figure.
- The face of a cartoon character or a person can be made using a special mold, or using ordinary dolls with a relief profile.
- Various parts, such as the head and torso, are connected with toothpicks or skewers.
- Small details, such as fingers, fringes on clothes, etc., are cut out with a knife or an art stack.
- Patterns on the surface are drawn with a toothpick.
- Details such as eyes, lips, eyelashes, eyebrows, small fragments of clothing are painted with food markers.
- To add shine to the elements or give a natural look, use kandurin. It is diluted in vodka and applied to the figure with a brush.
Important! In the process of sculpting, do not remove the main mass from the cling film. After separating the desired piece from it, immediately wrap the edges of the film so that the mastic does not harden.
How to make flowers from mastic
Flowers are the most popular, spectacular and traditional decoration for cakes. Mastic for creating flowers is particularly plastic, because it is rolled out in a very thin layer, which should not be torn.
Milk mastic recipe for flowers
To create simple compositions, you can use a milk recipe:
- In equal proportions, mix the sifted powdered sugar, milk powder and condensed milk. Knead until a homogeneous, thick mass is obtained.
- Divide the mixture into several parts and color with food coloring.
- Wrap each piece in cling film and refrigerate overnight.
Marshmallow flower mastic recipe
Ingredients:
- Egg white - 1 pc.
- Tragant - 2 teaspoons;
- Sifted powdered sugar - 250 grams.
How to make flower mastic from marshmallows for cake:
- Protein, tragacanth and powder mix until a homogeneous, plastic mass.
- Wrap in cling film and leave for 4 hours.
- Add marshmallow mastic in a ratio of 1/3 to the previously prepared mass, mix thoroughly, wrap in film and leave in the refrigerator for a day.
Advice! So that the mastic rolls out well and does not stick to the inventory, wrap the cutting board with cling film, sprinkle your hands and rolling pin with powdered sugar or starch.
How to form flowers from mastic
To form beautiful buds, you will need: a mastic ball, foam rubber, foil, molds for cutting flowers and petals, silicone veneers, a toothpick.
An example of making a rose from mastic:
- Prepare the core for the flower - form an elongated circle in the shape of a drop and leave to dry for 2 hours.
- Roll out mastic pancakes in a thin layer, cut out a flower with a cookie cutter. Roll along the edges of the leaves to give them a natural, curved shape.
- Place the core on one end of the toothpick.
- Place the cut out flower on the foam pad and poke the center with a toothpick so that the core rests on the petals.
- Fold the petals over the core in the following sequence: 1, 3, 5, 2, 4. This will make the rose look more natural. Leave the workpiece for 10 minutes.
- Make the next layers three-leaf, i.e. remove the 2nd and 4th petals. The procedure for imposing on the workpiece is the same as in the previous paragraph.
- Repeat this manipulation with the remaining layers until you achieve the desired thickness of the bud.
- The flower is dried upside down.
Special cuttings will help to achieve the desired shape of the petals and leaves; you can make veins with a weiner or a toothpick. You can buy special confectionery equipment, which includes all the necessary tools for shaping and patterning.
If there is no time for complex manipulations, use a 2D mold. Mastic of different colors is placed in the mold, placed in the freezer for 5 minutes, then the finished flower is carefully removed from the mold.
Dry the fondant decorations well at room temperature and attach them to the cake just before serving. If you fix the flowers in advance and put them in the refrigerator, they will be saturated with moisture and fall off.
Do-it-yourself pastilage
Gelatin fondant recipe or pastillage is often used to create complex flowers or figurines with miniature elements to decorate a cake. Such a mass retains a given shape well, is very plastic and quickly hardens. At the same time, gelatin mastic is quite cheap financially, unlike other types.
Pastilage is not easy to make. In order for the mass to get the desired consistency, not to tear when rolling and not to crumble, it is required to strictly observe the technology of working with gelatin.
Pastille Ingredients:
- Gelatin - 25 g;
- Sugar - 2 cups;
- Powdered sugar - 1.2 kg;
- Starch - 300 g;
- Water - 1 glass;
- Maple or corn syrup - 170 g;
- Salt - on the tip of a teaspoon.
- Gelatin pour 0.5 cups of cold water and leave for several hours.
- Put the gelatin on the fire and hold until the lumps are completely dissolved. Do not bring to a boil, otherwise the product will lose its properties. Strain.
- Mix sugar, syrup, salt and 0.5 cups of water. Bring to a boil, stirring constantly with a whisk. Reduce heat and let simmer for 8 minutes. Remove from fire.
- Lower the mixer into the hot mixture and start beating, slowly adding the gelatin.
- Beat at maximum speed until a significant increase in the total mass. The mixture becomes airy, lush and white, increasing from the original volume by almost 3 times. The desired consistency is usually achieved in 10-13 minutes.
- Replace the mixer attachments with spiral whisks and continue kneading the mass, gradually adding powdered sugar.
- As a result, you will get a thick snow-white mastic, which you need to cover with cling film on top and leave for a day at room temperature.
- The next day, remove the mastic from the bowl onto a cutting board heavily strewn with starch. Knead the mass, wrap it in a film and put it in the refrigerator for a day.
Be sure to sift the flour and strain the gelatin through a fine sieve before using. Undissolved lumps make the mass less elastic, it begins to tear under tension, loses its even, uniform structure.
How to make fondant for covering a cake
The cake wins in beauty and taste when completely covered with a delicate and thick paste. Covering the surface of the cakes will not be difficult if you choose the right mastic recipe.
sugar mastic recipe
To decorate the cake with a plain filling, sugar mastic is suitable. It has a very soft texture, rolls out well in a thin layer and is evenly distributed, fitting the cakes. You can also use milk or marshmallow paste.
Ingredients:
- Gelatin - 2 tablespoons;
- Powdered sugar - 3 cups;
- Lemon juice - 1 tsp
- Place instant gelatin in cold water for 40 minutes. Put on fire and melt until the lumps disappear completely.
- Add powdered sugar and mix thoroughly.
- Enter the dye, if you plan to get a mastic of a certain color, mix until a uniform tone is obtained.
- To make the mass less cloying, add lemon juice.
- After kneading the paste, wrap it in cling film and place in the refrigerator for a day.
Covering a cake is pretty easy. The main condition is to level the sides and surface of the product with marzipan paste, ganache, butter cream or condensed milk.
The cake should not be too soaked and its surface should not be damp. Put it in the refrigerator after leveling so that the cream becomes firm.
The cake is covered with mastic as follows:
- Place the mastic on a cutting board covered with foil, knead and roll out with a rolling pin so that the surface is no thinner than 3–4 mm.
- Measure the cake according to its diameter and height. The rolled mass should cover the entire cake, while leaving a margin of 10–15 cm at the edges. This diameter will allow the mastic to lie evenly and be evenly distributed over the entire surface.
- Carefully lift the fondant and cover the cake, carefully spreading over the top layer and sides.
- Cut off excess pasta at the base with a pizza cutter.
- Smooth out with a spatula.
- If the canvas is torn, you can smooth the hole with a brush dipped in water.
Self-made mastic is an original and tasty decoration for home baking. It can completely envelop the cake, make beautiful patterns, flowers or personalized inscriptions, fashion figurines or create a three-dimensional composition on the product that will delight the craftswoman and surprise guests.
Other photos:
Making jewelry from mastic
Today, not all people understand what mastic is. Many do not realize that this is the name of a decoration for a cake or pie. To be more precise, this is just an edible cake decor that you can create with your own hands. In fact, it is very convenient, because with the help of mastic you can create original edible pictures, as well as congratulate your loved one with your own hands. You don't have to be a skilled pastry chef to master the technique of making mastic. Making mastic at home is quite simple.
The easiest way to make mastic
All you need is a small set of products and a desire to create. Keep in mind that a really properly prepared mastic should resemble in consistency nothing more than plasticine. It is this structure of mastic that allows you to create shapes and patterns of various sizes and shapes. You can create figures not just to decorate a dish, it's no secret that they will taste no worse than ordinary sweets. If you are not afraid to experiment, then you just need to master this technique. You can make mastic at home with a margin.
The best way to make mastic
You can put it in the refrigerator and keep it there for about 3 months, using each time to decorate cakes. In order for the mastic not to lose its unique properties, it should be wrapped with polyethylene or ordinary film. The preparation of this substance is very simple. To do this, you should skimp in the store in advance and purchase the following products. You will need gelatin, 10 g will be enough, 1/3 cup of ordinary filtered water, and also, just a little, citric acid. You will have enough of this substance literally on the tip of a knife. The main ingredient is powdered sugar. It will take a large amount. Purchase about 500g of this product.
DIY mastic
You can make mastic at home using the following technology. To do this, the first thing you need to do is prepare the gelatin. It is necessary to soak it in water until it swells. For these purposes, cold water should be used. Soak gelatin for about an hour, maybe a little more. After the gelatin has acquired the appropriate shape, it must be melted. To do this, create a water bath, and dissolve it, and then just add citric acid. After that, the resulting mass should be properly cooled. Get some powdered sugar.
Making the mask flexible
To make the mastic flexible and plastic, some subtleties must be observed. It is necessary to carefully sift the powdered sugar and make a small hole in this slide, then mark the gelatin in this hole, after which you should mix all the ingredients very quickly and knead a kind of dough. You should get a fairly uniform white substance. If you do everything right, following our advice, then in the end you will be able to get plastic mastic from sugar.
We make flexible mastic with our own hands
Many cooking shows show you how to make mastic at home. Recipes are always different. We suggest you follow our recipe, there are no difficulties in it, the only thing that is required of you is attention. After you have received the mastic, you can roll it into a layer. In order not to damage the surface, the mastic must be covered with a thin film, and only then begin to roll out.
This is a great decoration for any sweet dish. You can use various molds to cut flowers or animals. You can also create complex compositions from sugar figures, you only need to show imagination and a boring dish will immediately turn into a complex bright composition. You can create a flower by first cutting out the required number of petals, leaves and the middle. Your drawing doesn't have to be flat. Mastic allows you to create three-dimensional compositions.
How to make the right mask
You already know how to make mastic at home. You also need to understand how to attach parts. To do this, you only need water. A drop of water will be enough to hold the details of the composition together. But what if you do not want to be limited to white mastic details. You may want to create a bright colorful composition and multi-colored elements. There is no problem in this.
The mask should look like this
The thing is that the mastic can be painted. How to do it right you will learn right now. To do this, it is enough to use natural dyes that are contained in different products. Let's say red blows can be easily obtained from beets. If you want a brown color, then cocoa powder is suitable for these purposes.
If you need an unusual color that cannot be obtained from natural dyes, you will need to use food coloring in the desired shade. The master class for creating mastic is very common today. It is not necessary to sign up for them, because everything you need can be found on the Internet. I would like to say a few more words about the coloring of mastic. It is important to understand the technique of assigning color to figures. You will be required to perform a simple algorithm of actions. To do this, add a coloring matter and begin to carefully knead the mastic. After these movements, the mass should acquire the desired color.
You should get the following items
Do the work harder and then you will get the right color the first time. Roses are often made from mastic. This is a delicate decoration that can give a festive mood to the cake. It is very easy to do this. You need to cut out a certain number of circles and roll them up, after laying them out, going beyond the edge of each. Petals-circles should fit snugly, they should be fastened with the same water.
Delicious mastic with sugar
Sugar mastic is depicted in the photo of cakes and pies. This is a universal way of decorating dishes that does not require large expenses, although it can create real edible masterpieces. Mastic is of different types. Marshmallow mastic is very popular. If you have not met with a similar product, then we hasten to assure you that these are ordinary marshmallow candies. The advantages of such a mastic are very great. It is worth noting the versatility of this product. It is quite easy to work with it and create the desired textures.
Mastic with sugar for cakes
To prepare a product such as mastic with marshmallows, you should watch the video, or follow our simple instructions. You will need marshmallows, powdered sugar and water. Such mastic is prepared in the same way as regular mastic, but the properties are somewhat different. It very easily takes the desired shape and is lighter in weight. This is great stuff to work with.
Regardless of which type of mastic you prefer for work, you will be satisfied. With the help of this substance, you can hide defects in cakes, while giving the cake the right mood and theme. Mastic is a very practical edible material that every housewife should use to decorate their delicious desserts.
Video
Girls, you asked MK for the assembly of ROSES. I did, but do not scold me strictly. Try as hard as you could. Do not pay attention to the cracks on the petals, the mastic was old, cooked long ago and therefore not so elastic.
So:
I made such a mastic bud in advance (you need to dry at least a few hours). We need it solid.I folded all the blanks under a large mug so that they would not dry out.
On a board for modeling flowers, I rolled out each petal with a rolling pin to make it bigger and thinner:
I cut the flower into 5 petals:
And I roll out the edges with a stick with a ball so that they are thin and wavy:
We begin to collect a rose. We take a petal and smear it with water on all sides and glue it to the bud so that the petal is higher than the bud and wind it on it like this:
We take the 2nd petal and paste it opposite the 1st and also the 3rd.
Next, we begin to "open" the rose. We spread the petal mainly on the left side and at the base of the petal and glue it to the bud so that only the left edge of the petal is glued, and the right one only at the base:
We glue the next two petals in the same way, laying the petal so that its middle is along the edge of the previous petal:
We collect the following petals according to the same principle.
We take a toothpick and curl the edges of each petal on both sides:
We turn over our curled flower and spread each petal in the same way, mainly on the left side and at the base of the petal:
We put it on a wire with a bud and glue the left side of each petal and the base of the petal according to the same principle as the individual petals of the previous rows (the middle of the petal should be on the edge of the previous one). The right side of the petal remains practically unglued. With your fingers, slightly bend the right side of each petal outward:
With your hands, adjust the bend of each petal. Glue the next row of petals in the same way. Overlapping in a spiral. See the number of petals so that the rose is symmetrical on all sides. You may have to remove some non-glued petal, or vice versa, make another one.
Let our rose dry and start toning. We take dry paint, and a hard brush with a short pile. I have a brush from a hairdressing store for applying gel when building nails. There, by the way, you can buy a lot of necessary things. From there I have a thin brush for and scissors with sharp ends to cut the droplets of mastic in the manufacture of small flowers.
And so, with a brush we take quite a bit of dry paint and apply it to the very edges of the petals in the direction from the edge to the center. Apply to each petal.Here is our rose before steaming.
Over a boiled and turned off kettle, well, or over a saucepan with boiled water, we turn our rose very quickly from all sides, literally for a second. Be careful not to get water droplets on the flower. Otherwise, there will be terrible stains from the paint.
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.
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
Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish. Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.
Required Components:
- 350 g of infant formula;
- 1 can of condensed milk;
- 350 g of powdered sugar.
Step-by-step production of milk mastic for a cake with your own hands at home:
Add all ingredients to the pot, mix. Knead until smooth and elastic. We form a ball, sprinkle with powder. Wrap the mastic with plastic wrap, leave for 30 minutes.
MASTIC ON THE BASIS OF MARSHMALLOW
How to make marshmallow fondant? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the product completely and sculpt several figures. Marshmallows are better to choose plain.
Required Ingredients:
- marshmallow - 200 g;
- powdered sugar - 500 g.
- a piece of butter - about 30 gr
A step-by-step mass master class based on marshmallows for a cake with your own hands at home:
Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Add a piece of butter. We put on 30-40 seconds or more so that the volume of the base doubles.
Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin. You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead with the addition of powdered sugar.
CHOCOLATE MASTIC RECIPE
The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic, you must choose milk, white, bitter, depending on the result you want to get.
Required Ingredients:
- water - 3 tsp;
- powdered sugar - 200 g;
- chocolate - 100 g;
- marshmallow - 150 g;
- butter;
- potato starch.
Step-by-step recipe for chocolate mass for a cake with your own hands at home:
We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.
Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
Sprinkle with starch and knead until soft elastic mass. We wrap the mastic with a film, let it brew for half an hour.
POWDER AND GELATIN MASTIC RECIPE
One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe. The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering). You can store mastic at room temperature, but before using it must be heated in the microwave.
Required Components:
- gelatin - 25 g;
- cold water - 1 glass;
- sugar - 2 cups;
- invert syrup - 170 ml;
- powdered sugar - 1.2 kg;
- starch - 300 g;
- salt - 0.25 tsp
A step-by-step recipe for making mastic for a cake with your own hands at home:
First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour 4 g of citric acid, mix, cover with a lid, cook for 30 minutes over low heat. Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for mastic, store the rest in the refrigerator.
For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. After readiness, we filter so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring. When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.
Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, lush, white, shiny and wrap around the corollas.
After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading on a table sprinkled with starch.
MARZIPAN MASTIC
Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.
Required Ingredients:
- sugar - 1 cup;
- almonds - 1 cup;
- powdered sugar;
- cocoa powder - 1 tbsp. l.;
- almond essence - 3 drops;
- water - 0.25 cups.
A step-by-step recipe for marzipan mass for a cake with your own hands at home:
Almonds, without peeling, dip into boiling water, boil for a couple of minutes, transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender to a puree.
Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
Mix syrup with almonds. Warm up for 4 minutes. Add essence. Sprinkle the board with powder, spread the mastic and knead.
PROTEIN-DRAWING MASS
This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its feature is the addition of protein and lemon juice.
Required components:
- powdered sugar - 200-220 g;
- lemon juice - 1 tsp;
- protein - 1 pc.
Step-by-step production of a protein drawing mass for a cake with your own hands at home:
Transfer the protein to a container. Whisk a little with lemon juice. Gradually stir in the sifted powder in batches. The mass should drain a little from the blade, but not be liquid.
FLOWER
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
Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass. In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.
Staining mastic can occur in several ways:
Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can color it like this: dip a wet toothpick in dry dye, poke a ball of plastic mass.
Mix thoroughly until an even color is obtained. Dilute dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, knead.
To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaked striped color.
What if you only have a few colors and don't have the right shade? Then you should know about the rules of combination:
- light green - yellow and purple;
- green - blue and yellow;
- khaki - green, brown;
- lavender - lilac, blue;
- blue - yellow, orange, green;
- purple - blue, red;
- strawberry - red, pink;
- mint - green, blue, white;
- mother-of-pearl - add kandurin;
- champagne - white, yellow, brown;
- dark red - a little black and red;
- orange - yellow, red;
- gold - orange, yellow, red;
- coral - yellow, pink;
- terracotta - brown, orange;
- brown - green, red;
- flesh - yellow, red;
- black - red, blue, brown in proportions 1:1:1.
- gray - red, blue, brown, select proportions
- independently until you get the desired shade.
If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:
- yellow - carrot juice, turmeric powder, saffron, diluted in alcohol, water;
- pink and red - cranberry, beetroot, pomegranate,
- currant, cherry juice, red wine;
- orange - orange juice;
- green - juice of spinach, parsley, sorrel, brilliant green;
- purple - juice of grapes, blackberries, blueberries;
- chocolate - cocoa powder;
- black - activated carbon.
Another common question when working with mastic is how to make it shiny?
When the cake is decorated with this plastic mass, it is necessary to prepare a solution of vodka and honey in a 1: 1 ratio. Cover the mastic with a vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will get a glossy beautiful shine.
Bon appetit!