Recipe for soft mastic to cover the cake. How to make original mastic for a cake with your own hands at home

Before you figure out how to make mastic for a cake, you need to remember what it is all about. Mastic is used to decorate cakes, different figures are made from it. The composition of the mastic for the cake necessarily includes powdered sugar, and depending on the recipe, other ingredients are added. So there is a recipe for making mastic for a cake with gelatin, with milk, and even with marshmallows. Interested in how to make cake fondant with these ingredients? Now we'll tell you.

How to make milk mastic for a cake?

We make milk mastic for the cake from condensed milk, add cognac if desired. Figures molded from milk mastic will be soft and edible.

Ingredients:

dry milk - 160 g;
condensed milk - 200 g;
powdered sugar - 160 g;
lemon juice - 2 teaspoons;
cognac - 1 teaspoon;
food colorings.

Cooking

Sift the powdered sugar and milk powder and pour it on the table. Slowly pour the condensed milk into the middle, kneading the mastic. Knead it until the mastic becomes homogeneous and elastic. If the mastic sticks to your hands, add a little more powdered sugar. If the mastic began to crumble, then add a little lemon juice to the mass. If desired, the mastic can be tinted with food coloring. To do this, add a few drops of food coloring to the desired volume of mastic. It is better to use the finished mastic immediately, but if there is a need to use it the next day, then wrap it in polyethylene and put it in the refrigerator.

How to make gelatin cake mastic?

Gelatin mastic turns out to be tough, it will be problematic to eat it, but the figures will turn out to be very clear.

Ingredients:

water - 55 ml;
gelatin - 10 g;
powdered sugar - 600 g;
lemon juice - 2 teaspoons;
food colorings.

Cooking

Soak gelatin in cold water to swell. After we put it on the stove so that the gelatin dissolves. We do not allow boiling, otherwise the mastic will not work - gelatin will lose its properties, burn and acquire an unpleasant odor. Sift the powdered sugar and pour it on the table in a slide, if the portion of the mastic is large, then it is better to knead in a bowl. We make a recess in the middle of the slide and pour the gelatin into it. Knead the mastic and add lemon juice if it crumbles or powdered sugar if the mastic is sticky. Having painted in different colors with the help of food coloring, we cover the cake with mastic or wrap it in polyethylene and put it in the refrigerator.

How to prepare mastic for marshmallow cake?

Ingredients:

powdered sugar - 350 g;
marshmallow - 170 g;
dry cream - 80 g;
lemon juice - 1 tbsp. spoon;
vanillin - on the tip of a knife.

Cooking

If you want to get colored mastic, then you can take multi-colored marshmallows and make mastic alternately with marshmallows of each color. Although you can tint the finished mastic with food coloring.

We chop the marshmallow and heat it in the microwave for 30 seconds (you can do it in a water bath, but it will take longer). Warmed marshmallows knead with a spoon. Mix dry cream, powdered sugar and vanilla. Pour this mixture in small parts to the mashed marshmallows and knead the mastic. Pour the mixture until the mastic becomes elastic and stops sticking to your hands.

How to prepare mastic for a cake is now clear, it remains to figure out how to cover this same cake with mastic.

First you need to roll out the mastic. To do this, sprinkle the table with corn flour or powdered sugar. We roll out the mastic with a rolling pin, sprinkling powder on the table so that the mastic does not stick.
How much fondant is needed for a cake? We take into account that the mastic will cover not only the top of the cake, but also its sides. Make a circle of mastic a little more than necessary - then you can cut off too much. For example, for a cake 6 cm high and 25 cm in diameter, you need a mastic cake with a diameter of about 40 cm.
Gently press the mastic to the surface of the cake with your palms, trying not to touch it with your fingers - prints will remain. Mastic cannot be applied to freshly impregnated cakes - it will melt. There should be some layer between water and mastic, dry cake or butter cream.
Cut off the excess mastic with a knife.

Cooks use mastic to decorate holiday cakes and goodies. With its help, confectionery products are given various shapes. Consider how to make mastic for a cake with your own hands.

Decorations made of mastic will turn an ordinary cake into a work of culinary art. It is easy to mold various figures, flowers, leaves and even whole flower arrangements from the sweet mass. The most skilled chefs manage to create decorations so beautiful that people who are honored to taste a cake or a pie feel sorry for them.

At first glance, it seems that it is not difficult to prepare high-quality mastic. However, the first attempts of most beginners end in failure. To get a good result, you need to be patient and practice. At first, I recommend experimenting with a small amount of mastic. Ultimately, learn how to prepare a plastic mass that is similar in consistency to plasticine.

For the preparation of mastic, various ingredients are used - lemon juice, gelatin, powdered sugar, marshmallows, chocolate and other products. The finished mass is kneaded on a table sprinkled with powder or starch.

For tinting, dyes of a natural nature are used - the juice of beets, spinach, carrots and berries. Factory-made food coloring from the store will also work. Use mastic to decorate the cake should be after the cream has hardened. It is best to apply the mixture on a dry biscuit or on top of marzipan mass.

Now I will present step-by-step recipes that I myself use to make mastic.

Mastic based on vegetable oil - 2 recipes

Recipe #1

Ingredients:

Powdered sugar - 500 g.
Gelatin - 1 tbsp. spoon.
Protein - 1 pc.
Vegetable oil - 2 tbsp. spoons.
Water - 30 ml.
Glucose - 1 tbsp. spoon.

Cooking:

Pour the ox into a small bowl, pour in the gelatin, stir and wait until it swells. After gelatin dissolve in a water bath and cool well.
Combine gelatin with glucose, vegetable oil, egg white and powdered sugar. After mixing with a spatula, mix the resulting mass thoroughly to become homogeneous.
Roll the mastic into a ball, put in a bag and leave for several hours. Then knead the mass well and you can start sculpting or rolling.

Recipe number 2

The second recipe is simpler, but the mastic prepared according to it is ideal for decorating cakes, biscuits and other baked goods.

Ingredients:

Water - 50 ml.
Gelatin - 2 teaspoons.
Powdered sugar - 0.5 kg.

Cooking:

Pour gelatin into a bowl, add water and stir. Then dissolve in a water bath and wait until it cools down.
Pour gelatin into the sifted icing sugar and mix well. The result is a homogeneous mass, which, as in the first case, roll into a ball and put in a bag.

Video recipe

You got the first idea of how to make your own cake fondant. As you can see, there is nothing difficult in preparing the sweet mass. Excessive stickiness will help to remove the addition of powdered sugar.

The best mastic recipes at home

Culinary fondant is a wonderful decorative material used to decorate cakes, muffins and pies. Decorated pastries easily become a true work of art. It is not surprising that every novice decorator is interested in how to make mastic at home.

The preparation of professional mastic involves the use of special ingredients, which are not easy to acquire. But, this is not a reason for worry and frustration. You can cook from more affordable products.

Milk mastic based on condensed milk

The most versatile is milk mastic, characterized by ease of use. It is great for wrapping cakes and creating edible figures. It is not difficult to make such a milk mass at home based on condensed milk.

Ingredients:

Condensed milk - 100 g.
Powdered sugar - 150 g.
Powdered milk - 150 g.
Lemon juice - 2 tbsp. spoons.

Cooking:

Combine condensed milk with powdered milk and powder. Sift the quick ingredients thoroughly. Knead the mastic until it is no longer sticky.
Pour in the lemon juice. If the result is too sticky - add a little powdered sugar, if too viscous - add a mixture of powdered milk in equal proportions.
It remains to wrap the mixture in a film and keep in the refrigerator for at least twelve hours. Before work, the edible material is slightly warmed up and kneaded.

Delicious chocolate mastic

Now I will teach you how to make a very tasty chocolate mastic. If you use white chocolate and dyes for cooking, you can decorate the cake with all the colors of the rainbow.

Ingredients:

Dark chocolate without additives - 200 g.
Liquid honey - 4 tbsp. spoons.

Cooking:

Melt chocolate in the microwave. Add honey and mix well. After the mass has solidified, put it on a flat surface covered with a film.
Knead the chocolate paste thoroughly for ten minutes. Then put in a bag and leave for thirty minutes. After time, the mastic will become suitable for decorating confectionery.

Video recipe

Sweet mass is stored in the refrigerator for two months. If put in the freezer, the shelf life will increase to one year.

How to make marshmallow fondant

A cake skillfully decorated with mastic is considered a culinary masterpiece. No wonder, because it looks bright, original and very beautiful. Step-by-step instructions for making marshmallow mastic will dispel the myth that it is impossible to create a beautiful cake at home. All you need is a ready-made decoration and a good cake idea.

Ingredients:

Chewing marshmallow (marshmallow) - 200 g.
Powdered sugar - 400 g.
Lemon juice - 1 tbsp. spoon.
Butter - 1 teaspoon.
Food colorings.

Cooking:

Put marshmallows in a container for heating, add lemon juice and butter. Send the dishes with marshmallows to the microwave or oven for about one minute. This time is enough for the marshmallow to increase in volume.
Add dye, thanks to which the mastic will get color. You can decorate cakes and sculpt figures using white mass.
Start mixing. Add powdered sugar little by little and mix well. When mixing with a spoon becomes difficult, put the mass on the table, pour in the powder and knead until it loses stickiness.
Put the finished mastic in a plastic bag and send it to the refrigerator for several hours to rest. You can keep it in the refrigerator until needed.
Reheat slightly in the oven before use and knead again. Then it will become suitable for decorating New Year's cakes and sculpting sweet figurines.

Videos cooking

I am overwhelmed with hope that after reading the instructions, you will not have difficulty decorating cakes. In addition, this little culinary guide will be an excellent base for experiments.

Marshmallow mastic

Many housewives use marshmallows, called marshmallows, to make mastic. It is not sold everywhere, unlike ordinary marshmallows.

Marshmallow-based mastic is great for creating original and unusual decorations that are often found on cakes. We are talking about various figurines and edible products of arbitrary shape. A cake decorated with such figures is a wonderful gift for the New Year or birthday.

Ingredients:

Zephyr - 200 g.
Powdered sugar - 300 g.
Lemon juice - 1 tbsp. spoon.

STEP-BY-STEP COOKING:

Divide marshmallows into halves, which are heated in the microwave. Twenty seconds is enough.
Combine marshmallows with lemon juice, powdered sugar and mix thoroughly.
Wrap the sweet substance in a film and refrigerate for about forty minutes.

Agree, making marshmallow mastic at home is just quick. As a result, mold various figures, flowers and other objects from it to decorate desserts.

How to cover the cake with fondant correctly

I devote the final part of the article to creating figurines, decorating cakes and confectionery subtleties. If you want pastries and desserts to look great, be sure to listen to the recommendations.

To create clear and beautiful figures, you will need special equipment - curly knives, various cuttings and shapes. The tool helps to create jewelry of unsurpassed beauty.

According to experienced chefs, to make mastic you will need finely ground powdered sugar. As a result, the layers will not break during operation, which will reduce cooking time and simplify

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. spoon.
Cold water - 30 ml,
Powdered gelatin - 1 tbsp. spoon,

Chicken protein - 1 pc.

How to prepare mastic:

Pour the gelatin into a bowl of cold water, stir well and leave to swell, then dissolve it in a water bath and refrigerate. Add 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. 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!

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:

Place the marshmallows in a deep, microwave-safe bowl. Add lemon juice or water to air candies;
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;
Take out the hot and swollen marshmallows. If necessary, add to the mass of cooking colors and mix;
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;
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;
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: Proper nutrition: a menu for health and youth

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.

Put the pieces of chocolate in a saucepan and melt it in a water bath;
Add soufflé to it. Constantly stir the entire contents of the saucepan;
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;
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:

Place gelatin in a cup, fill with water and dissolve in a water bath;
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:

Mix gelatin with sour cream. After the gelatin has thickened, send the mixture to the microwave and heat until it is completely melted;
Next, you need to put together caramel, glycerin, butter, vanilla, salt and pour this mixture into gelatin;
Heat the resulting mass in the microwave for two minutes;
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;
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.

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.