Mastic at home from sugar. Sugar mastic - a description of the types with a photo, recipes for making it yourself at home, the secrets of successful work with this material

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.

If you have encountered the concept for the first time or have already seen it on the 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. Most importantly, the parts made from this material are very beautiful, also edible, because they use natural dyes and food. If it is not completely useful for the cake, 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. You can cover the finished one with it, 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 ideal for “fine jewelry” work, 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.

Products will differ for different types of mastics, but we will consider the most common and simple ones.

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 of various 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 of cold water, stir 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 you got a good mastic, 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, mix. 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. a spoon.
• Cold water - 30 ml,
• Powdered gelatin - 1 tbsp. a 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 vegetable oil, glucose to it, mix. 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

It is necessary first to combine powdered sugar and milk powder, 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
Marshmallows are marshmallows (soufflés), Anglo-American sweets. They have nothing to do with our marshmallow, although the name "marshmallow" is often translated into Russian as "marshmallow".

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

Two ways to make marshmallow mastic:
Method 1:

Necessary:
lemon juice or water - ~ 1 tbsp. a 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. Finished products are dried 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 a mastic coating be applied on a wet base - on sour cream, on soaked 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 an oil cream is used, then it is necessary before applying the mastic that the cake stand 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 a hot oven or in a 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!

Anyone who loves to cook or just wants to master the art of confectionery will need sugar dough. Any pastry decorated with mastic will sparkle with new colors, pleasantly surprising your family and guests.

sugar dough prepared according to several recipes. You can choose the cooking method that suits you.

Marshmallow mastic recipe for cake

1. Prepare the ingredients needed for a standard serving of the product:

half a kilogram of sifted powder (better take a purchased one),

90 - 100 grams marshmallows

10 grams of milk

2. Mix marshmallows with milk, melt the mass in a water bath.

3. Pour powdered sugar into the melted mixture (add it in small parts, stirring the mass). Knead elastic mastic. As soon as it stops sticking to the table, you can stop kneading.

4. Put it in a plastic bag, send it to a cold place for half an hour. Now you can start sculpting.

Recipe for mastic for decorating a cake

Sugar dough based on condensed milk is easy to prepare, even novice housewives can do it. Mastic comes out elastic, it is suitable for decorating any pastry.

1. Mix 300 grams of powder with the same amount of powdered milk, sift through a strainer.

2. Add 5 dessert spoons of lemon juice to it, pour in a jar of condensed milk, constantly stirring the mass. Knead the dough until it stops sticking to your hands.

3. You can start sculpting immediately, or you can put the dough in an airtight container, put it in a refrigerator until the right moment. The paste will keep for several weeks.

Preparation of gelatin mastic for cake

1. Soak 10 grams of thickener in 10 tablespoons of water. Leave for an hour for the gelatin to swell. Then put the mixture on a small fire, dilute.

2. When the mass has cooled slightly, add 900 grams of powder, kneading the dough.

3. Gelatin mastic - very gentle to use. It produces amazing flowers that are not much different from real ones.

4. Sugar dough is stored in the refrigerator or freezer. Shelf life - 2 weeks and a month and a half, respectively.

Cooking a cake with mastic - secrets

1. Sweet dough is afraid of moisture, so you need to store it in an airtight container or in a plastic bag.

2. Mastic should not be applied to a wet base (for example, sour cream). It is best to grease the cake with a little water, then carefully place a layer of dough on it.

3. figurines are installed only on a layer of mastic or marzipan.

4. To make the sugar dough shine, grease it with a mixture of vodka and honey (proportion 1 to 1). The smell will disappear in 15 - 20 minutes, and the shine will remain for a long time.

How to make fondant cake decorations

1. First you need to decide what exactly you want to mold. It can be animal figures, flowers, fairy-tale characters.

2. Prepare the sugar dough in the colors you need. For example, you sculpt a fox. To do this, you will need orange, white and black mastic.

3. Blind the body, paws, tail and head. Attach the parts to each other by moistening the attachment points with a little water.

4. Let the workpiece dry. Then attach the ears, make indentations for the eyes and nose, insert the pieces of black mastic.

5. Ideally, the chanterelle dries for 1 - 2 days, after which you can install it on the cake.

Marshmallow cake decoration

Mastic marshmallow is suitable if you need to sculpt intricate and difficult figures. It is malleable and elastic. In addition, minizephyr sugar dough lends itself well to coloring. From white marshmallow a snow-white mastic is obtained, which can be decorate both wedding cakes and anniversary pastries.

Do not be afraid to experiment and fantasize. Thanks to sugar dough, you can create not cakes, but real culinary masterpieces.

The most delicious collection of recipes with marshmallows is on our website "Zefirushki" of the group of companies "Sweet Fairy Tale"!

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

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

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

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

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

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

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

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

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

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

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

• from marshmallow;
• from chocolate;
• based on protein;
• milk mastic;
• gelatin compound.

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

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

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

To prepare a mixture need to take:

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

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

For mastic from protein are used ingredients such as:

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

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

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

For milk mass are used ingredients such as:

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

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

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

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

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

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

Features of coloring mastic on a cake

The made mastic can be dyed in any color, for which natural dry food and gel dyes are used. In order to give the mass the desired shade, it is enough not to a large number dye, after which the mass is intensively kneaded to give it a uniform, beautiful color.

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

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

Rules for working with mastic on the cake

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

The main rules for using mastic are the following principles.

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

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

You won’t surprise anyone with a delicious unusual cake now, because the service market is filled with offers from talented confectioners working at home. Shelves in stores are filled with sweet factory-made products of any price category. How to surprise your beloved family and friends? And this is where cake mastic comes to the rescue.

Confectioners often love mastic for its plasticity, pleasant sugary taste, bright colors, and ability to harden. Thanks to her, ordinary cakes become a true work of art.

It is sold in any specialized store, where you can also purchase or order ready-made figures from it, but it will only cost a lot. It will be much more “budgetary” to make it with your own hands, especially since there are several recipes for its preparation, and you can choose your own.

Basic Rules

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

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

There are several ways to make mastic.

From marshmallow

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

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

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

Ingredients:

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

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

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

Cooking:

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

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

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

From condensed milk

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

Ingredients:

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

Cooking:

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

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

Chocolate

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

Read also: How to choose the best multicooker?

Ingredients:

• marshmallows - 90 g;
• dark chocolate -100 g;
• butter - 0.5-1 tbsp. l.;
• cream (30%) - 40 ml;
• powdered sugar - 100-120 g;
• cognac - 1-2 tbsp. l.

1. Put the pieces of chocolate in a saucepan and melt it in a water bath;
2. Add soufflé to it. Constantly stir the entire contents of the saucepan;
3. As soon as half has melted, pour cognac, cream and oil into the melted chocolate. Do not forget to stir all the time until you see a thick paste without grains;
4. Remove the container from the heat and, continuing to work with a spoon, pour powdered sugar into the contents. Next, proceed by analogy with the preparation of marshmallow mastic. The result should be a greasy plastic mass that does not stick to your hands at all.

From gelatin

Also a very simple recipe.

Required components:

• gelatin - 2 tsp;
• powdered sugar - 0.5 kg .;
• water-50 ml.

Cooking:

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

From marshmallow

This cooking method is completely identical to the marshmallow variant. It is important not to confuse the soufflé with a denser marshmallow. To prepare it, you need to cut it into large pieces. Many do not notice the difference in taste and quality of these two masses. Only marshmallows, as a necessary component, can be bought in every store, unlike marshmallows. And who knows how much the soufflé costs, they will immediately understand which mastic will be more profitable for the hostess' wallet.

Sugar

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

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

Cooking:

1. Mix gelatin with sour cream. After the gelatin has thickened, send the mixture to the microwave and heat until it is completely melted;
2. Next, you need to put together caramel, glycerin, butter, vanilla, salt and pour this mixture into gelatin;
3. Heat the resulting mass in the microwave for two minutes;
4. Take about 1 kg. sugar and add the cooled mixture to it. Gradually add all the sugar to the mass and mix with a mixer;
5. Next, we bring it to the desired consistency in a familiar way. Then wrap it in cling film and refrigerate for 6 hours.

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