How to make yellow mastic at home. What equipment do you need to decorate cakes with fondant? Sugar mastic on a gelatin basis

Modern cooking cannot be imagined without mastic confectionery. This decoration not only attracts the eye, but is also very delicious product. However, four centuries ago people had no idea what cake mastic was. In the 16th century, this sweet became popular among confectioners Western Europe. However, at that time they made purely candies from it.

The world learned what mastic for cakes and pastries is closer to the 20th century. Today this decoration is used in the preparation of sweets even more often than icing.

What is mastic?

For cake and other types of sweets, this substance plays the role of coating and decoration, as it has a doughy, elastic consistency. Thanks to this, confectioners can easily give their products any shape. It is important to understand that the weight of mastic can only withstand dense cakes(based on several layers of cakes).

The composition of this confectionery product can be varied. The only ingredient that is necessarily included in the mastic is powdered sugar. The rest of the composition may include starch, protein, gelatin, marzipan, marshmallows, and many other products. Dyes and flavors are often used in widespread production.

There are a huge number of recipes for making mastic, so everyone can find a suitable option for themselves to make it with their own hands. You don't need to take a special master class for this. A mastic cake can be prepared at home in a matter of hours.

It should also be noted that this decoration itself is very high in calories. Per 100 grams of product there is about 393 cal.

Type of mastic

Today, decorations made from powdered sugar can be found in any confectionery store and even grocery store. It is also quite possible to prepare them at home. However, before this, it is important to distinguish between the types of mastic mass: gelatin, honey, marzipan, milk, flower. A separate variation of the product is the industrial type.

The gelatinous mass is called pastillage in some recipes. This mastic hardens very quickly, remaining elastic and hard. This effect is achieved thanks to the base of the decoration - gelatin. This option is ideal for cutting out flowers and small details.

The next type of mastic is made not from sugar, but from honey. Thanks to this, the mass turns out to be very soft, but after drying it does not crumble.

Milk mastic is considered one of the most popular types cake decorations. With the prepared mixture you can not only cover the entire top cake, but also sculpt small simple figures from it. The main ingredient is

Marzipan mastic is considered the softest in consistency. It should be rolled out into a thin layer, which will eventually cover the cake. On the other hand, it is not suitable for sculpting figures or even inscriptions.

The best option for complex mastic products is the floral look. From such a mass you can make both a large rosebud and small snowdrops. In any case, it will not lose its appearance and shape.

Industrial mastic is widely used for cakes. It is impossible to prepare it at home. This mastic is suitable for covering the cake and for decorating it. The appearance is often more beautiful and brighter than when made at home, since the industry uses various industrial dyes and other additives.

Basics of making mastic

In order to make sugar mass, you need to make sure you have some tools that should always be at hand. Firstly, it's a rolling pin and wooden board. In fact, any flat and dry surface, including a table, is suitable for production. You should also have cling film, a sharp round knife, a ruler, molds and various accessories (ribbons, beads, etc.) on hand.

Before cooking, it is important to understand what mastic is. This is a decoration for the cake, but not its base or layer.

Most often, mastic is made from powdered sugar, water, lemon juice and gelatin, but there are options. Many confectioners advise adding oil and glycerin to the mixture so that the mixture does not dry out very quickly.

All ingredients are added to deep enamel pan or a bowl. Stir for about 15 minutes until smooth. The finished mass can be sprinkled with starch or powder to prevent sticking to the wooden surface and hands. The remaining mastic should be stored in cling film so that it does not dry out.

Proceed only after the top layer of cream has completely hardened. It is recommended that the confectionery product be covered with dry sponge cake or marzipan mass.

Homemade mastic recipe

It is customary to use gelatin, marshmallow or milk mass for the cake. The first option is the most budget-friendly, but the other two are the most airy and delicious.

1. Homemade mastic for a gelatin cake, in addition to the protein “fixer” itself (2 teaspoons), it consists of the following ingredients: 450 g of powdered sugar and 50 ml of water.

For cooking you will need two deep enamel bowls. In the first, cold water and gelatin powder are mixed. In the second you should sift the powder. After the mass has swollen in the first bowl, it must be kept in a water bath for several minutes. The next step is to add powder to the mixture. The finished mass is rolled into a ball and wrapped in cling film.

2. Marshmallow mastic is suitable for sculpting simple shapes and filling the top layer. The consistency should be soft and viscous. The ingredients include: 200 g regular marshmallows, 2 tbsp. spoons of water, 100 g of powdered sugar. If desired, you can add food coloring. In this recipe, marshmallows play the role of gelatin.

To quickly prepare this type of mastic, you will need a microwave oven. The marshmallow is filled with water and pounded with a fork. Then the mass is placed in the microwave for 1 minute. After the marshmallows are completely melted, sifted powdered sugar is added to it. As soon as the consistency of the mass resembles plasticine, the mastic will be ready for modeling. However, confectioners advise home cooks not to rush into modeling and leave the mixture in the freezer for half an hour.

3. Milk mastic is very popular among most housewives because of its richness and sweetness. The consistency will be similar to marshmallow. The ingredients include: 200 g of condensed milk, 250 g of powdered sugar, 2 teaspoons of lemon juice. You can also add 5 ml of cognac to the mastic.

Preparation of the condensed mass comes down to mixing all the ingredients to a homogeneous viscous consistency.

Processing and storage of mastic

At home, you can easily color the sweet mass. To do this you will need the right color. It should be added only at the stage of initial mixing of the ingredients. If you try to do this procedure after preparing the mastic, the color will be uneven.

To give the mixture a light tint, you can also use spinach, beet or carrot juice.

from mastic

The most popular today are confectionery products with the addition of fresh apples, citruses, berries and others plant products. Also very popular are fruit cakes from mastic for a year for a child. This option kills two birds with one stone - it’s both tasty and colorful, which is what children need.

The dough includes: 150 g shortbread cookies, 125 g butter, 60 g milk chocolate.

For the cream and layer you will need: 450 g low-fat yogurt, 200 ml cream, 20 g vanilla and cappuccino powder, 3 tbsp. spoons of sugar, 2 tbsp. spoons of gelatin. Canned fruit added to taste. You can use jelly instead.

Fruit cake made from mastic step by step:

1. Cookies are crushed to powder, mixed with butter and melted chocolate.

2. The mold is generously lubricated. You cannot sprinkle its edges with flour or powder.

3. The resulting cookie mass is placed in a mold, then in the refrigerator for 30 minutes.

4. To prepare the layer, mix all the appropriate ingredients. The liquid mass will be placed in the refrigerator.

5. The cookie dough is rolled out into cake layers. Bake only on low heat.

6. On ready-made cakes fruits and cream are laid out.

Milk mastic is best suited for this cake. Figures can be made in advance.

Sponge cakes made from mastic

You can make your own mastic sponge cakes in just 1 hour. For this you will need following ingredients: 4 eggs, 2 tbsp. spoons of sour cream, sugar, flour, baking powder and cocoa powder, 1 tbsp. spoons of poppy seeds, raisins and chopped nuts. The cream contains only 400 g of butter and 800 g of condensed milk.

Mastic sponge cake step by step:

1. To prepare the cakes, mix all the ingredients for the dough.

2. The resulting mass is poured into the mold. Bake at 180 degrees.

3. Soak the cakes with cream and butter in a ratio of 2 to 1.

4. The edges of the cake can be decorated with chopped nuts.

For biscuit product Marshmallow mastic is better. It is not recommended to place the figures on ground nuts or raisins.

Mastic layer cakes

To prepare such confectionery products, it would be a good idea to take the following master class. Mastic based cake puff pastries requires the presence of such products as 650 g of flour, 400 g of butter, 2 eggs, 150 ml of water, 1 tbsp. spoon of cognac and vinegar, salt. The main ingredients of the cream are milk (750 ml), yolk (4 pcs.), sugar (200 g) and butter (120 g). You can also add 50 g of flour and 1 tbsp to the layer. a spoonful of vanilla.

To start, to cook layer cakes from mastic with your own hands, mix vinegar, cognac and water in a glass. Then do the same procedure with eggs and salt in a small bowl. After this, both masses are mixed until smooth. At the final stage, butter and flour are added to the mixture. The finished dough is divided into 12 parts (future cakes). Done in parallel custard in the oven at 220 degrees.

The cake should be well layered. For decoration, ordinary gelatin mastic is suitable.

If the mastic does not roll out well, you can warm it up slightly.

It is best to place the figures on a layer of butter cream or marzipan.

Unused mastic in film should not be stored for more than 2 months.

The decoration of any holiday has always been, remains and will be birthday cake. And, as you know, it should not only be tasty, but also beautiful. Recently, mastic for cakes has become especially popular, with which they cover it, make figures, inscriptions, and special craftswomen even sculpt entire compositions.

What is mastic?

If you first came across the concept of mastic or saw it on a cake, then it is very difficult to imagine what it was and how it was made. Mastic is an astringent and adhesive edible substance, homogeneous in composition, which is created in production or prepared by hand. A properly prepared mass is similar in consistency to plasticine, from which any figures can be sculpted.

The most interesting thing is that all the parts made from this material are not only beautiful, but also edible, because only food and natural dyes. In the event that the cake mastic is completely unusable, it can be stored in the refrigerator for 3 months, but the main thing is to wrap the mass in cling film or polyethylene before putting it in the freezer.

Types of mastic

You can buy mastic in a store or make it yourself - it all depends on the preferences and desires of the housewife. But you need to know that there are several types of mastic mass, their base is the same - powdered sugar or sugar, soft marshmallows, and the other components vary.

honey . This cake mastic, as the name suggests, is made from honey, it is softer than sugar, so it is easy to sculpt figures and cake details from it, because it never crumbles or crumbles.
gelatinous , which is also called pastillage. Its base is gelatin, it is thanks to it that the mass quickly hardens, becomes hard and elastic. This allows you to make complex small parts. For example, the petals and stamens of flowers.
dairy . This is one of the most common types of mastic. Condensed milk is used for preparation. Most often, this mass is used to cover the base, that is, the cake itself, or to sculpt medium-sized figures.
marzipan . This mastic has a very soft consistency, which allows you to roll it out in a thin layer of a few millimeters and cover cakes and pies. However, remember that it is impossible to make figures and inscriptions from it; it contains almonds.
industrial . The peculiarities of this cake mastic are that it cannot be made at home; it is created only in production. It is universal and suitable for both covering and decorating confectionery products. It tastes and looks no different from homemade.
floral . This type is ideal option for “fine jewelry” work, creating a flower from mastic. You can cut petals, leaves, etc. from the flower mass. They will look natural and will not lose their shape.

Recipes for making mastic at home

Whatever type of mastic you choose, before preparing you need to take the following tools:

Rolling pin;
A wooden board for rolling out or a dry and clean table;
Ruler;
Round knife;
Colored ribbon;
Cling film.

Products for various types mastics will differ, but we will consider the simplest and most common

Marshmallow mastic

To prepare you will need:

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

First, marshmallows are placed in a deep plate, water is added (to give the mass sourness, it can be replaced with lemon juice), all this is placed in the microwave for 40 seconds. The mastic for the cake according to the recipe turns out to be soft and plastic. When the marshmallow has melted a little, powder is added, which is sifted in advance.

It needs to be added until the mass looks like plasticine, and this must be done gradually so as not to add too much, otherwise it will be impossible to work with the mastic - it will become rough. As soon as the mass is formed, you need to wrap it in cling film and put it in the freezer for 30-40 minutes, and then you can start working with it.

Experienced confectioners know that each type of mastic is suitable for specific purposes. But housewives, carried away by art, find different ways how to make cake mastic at home. More often the main criteria are inexpensive and available products, ease of preparation, versatility and the ability to color the mass after cooking.

Mastic with condensed milk

For this mastic you will need the following products:

Condensed milk – 200 gr.;
Powdered sugar – 160 gr.;
Powdered milk – 150 gr.;
Cognac – 1 tsp. (can be cooked without it);
Lemon juice – 2 tsp.

First you need to connect powdered milk and powdered sugar, then sift them through a sieve and begin to gradually pour in the condensed milk, add cognac and lemon juice. As soon as the mass has acquired the consistency of plasticine, it needs to be transferred to cling film and put in the freezer.

How to paint and store mastic?

Coloring the mastic is necessary in almost every preparation. Before you make cake fondant at home, you need to think about the colors you need for decoration. It is better to add colorings during the cooking process than during ready mass– the color will be more even.

If you still have to paint after preparing the mastic, then first roll a small ball out of it, make a depression in it, pour in a few drops of paint, then stir until the color is uniform and wrap the piece in polyethylene.

You can store mastic and figures made from it for no more than 3 months, and the parts need to be prepared at least 2 weeks before the holiday so that they have time to dry and keep their shape.

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

Powdered sugar dough became known in Russia relatively recently. Smooth, shiny, elastic, colored, white, creamy - all this is about it, about mastic. It is used both as a base coating for a cake and for sculpting sweet decorative elements for confectionery products - tasty, light and beautiful decorations.

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

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

How to make mastic at home?

Prepare sugar dough Anyone can do it, even a person without culinary education. Easy homemade recipes for novice confectioners will allow you to get the same good result, just like the professionals. In this case, strict adherence to the recipe and correct implementation of step-by-step instructions is mandatory.

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

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

The elastic mastic mass is well suited for covering a cake; it is denser, hardens quickly, and can be used to make sweet figures, flowers, and beads. You just need to remember that the final result is directly related to the quantitative ratio of the two base ingredients, which are the basis of the sweet mass - powdered sugar and liquid (water, milk).

Before you start preparing the dough, you need to sift the powder very carefully. The resulting confectionery mass should be free of large, solid particles, since when rolling or stretching the mastic sheet over the surface of the cake, they can lead to unevenness, roughness, or rupture of the dough.

On last stage The sweet confectionery mass is kneaded by hand. By how sticky the mixture is, you can judge the readiness of the mastic dough. If everything is done correctly, its consistency will not be liquid; the confectionery mass should not stick to your hands and be easy to process.

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

A homogeneous, elastic mixture that does not stick to your hands, ideal for creating a glossy finish. biscuit base cake, cookies.

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

As a result, the mastic mass will be liquid, capable of spreading over the surface of the sweet treat. To fashion high-quality jewelry, ready dough It should be quite dense, retain its given shape well, and dry quickly.

To do this, select and use recipes that contain gelatin, or add it to the dough during the preparation process. more powders.

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

A few secrets for working with mastic in the video:

Colorful and shiny

Sweet, elastic dough from natural, basic elements it turns out white, light beige, cream.

Decorations on desserts using natural or artificial dyes will become bright, colorful, similar to real animals, fresh flowers, mother-of-pearl pearls, shiny droplets of water.

Both have advantages and disadvantages. Natural dyes are obtained by squeezing juice from grated beets, carrots, cherries, cranberries, raspberries, and blackberries.

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

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

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

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

Table of natural dyes:

If you need sweet dough or decorative mastic figures to acquire a mirror-like gloss and shine, confectioners use honey diluted with vodka. The ratio of components in the mixture should be 1:1.

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

Jewelry will also become shiny by using solutions mixed in equal proportions. sugar syrup and food glycerin.

How to make a cake covering?

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

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

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

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

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

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

Mastic figures

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

Figures for confectionery baking, cupcakes, cookies can be sculpted, or they can be composed of individual elements. Flowers with rounded, elongated and carved petals are created by connecting the elements to each other using whipped egg white, or by moistening their surfaces with water.

It is recommended to prepare all elements for decoration in advance, as they need some time to harden. To speed up this process, you can use gelatin mastic. To prepare it, pour one teaspoon of gelatin with forty grams of water. After the gelatin swells, heat the solution without bringing it to a boil. Then add a little lemon juice (0.5 teaspoon) and the necessary coloring. Add sifted powder (100 g) in small portions. You need to knead the mastic until it reaches the consistency of plasticine. After several hours in the refrigerator, the mastic clay is ready and you can start creating.

Finished decorations in airtight packaging can be stored in the refrigerator for two months.

Video lesson with step by step instructions creating roses:

Photo selection with ideas for jewelry made from figurines:

Homemade recipes for decorating cakes

To create decor, you can choose a recipe that, when used, tastes and colors ready-made jewelry will be most harmoniously combined with the base of the cake and its fillings. The basis of any mastic dough is powdered sugar and the base component from which the recipe gets its name.

Sugar

Mastic prepared correctly according to this recipe can be used for sculpting figurines, flowers and other decorative ornaments.

To prepare it you need:

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

Dissolve gelatin in water, then heat in a water bath, without bringing it to the boiling point. Add lemon juice and vanillin to the solution. Add powder in small portions and knead the dough. The kneading process must be continued until the mastic becomes elastic and begins to stick to your hands.

Video recipe:

Honey

Ingredients:

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

Pour gelatin powder with water and leave until completely swollen. Add honey to gelatin. Heat the resulting mixture without bringing it to a boil. Divide the sugar into two equal parts. Pour a mixture of gelatin and honey into one of them. Mix thoroughly. Gradually adding the remaining powder, knead the dough. When it comes out, the consistency should be marshmallow-like, firm and elastic.

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

Video recipe:

Dairy

Ingredients:

powdered sugar – 2 cups;
powdered milk – 1 glass;
condensed milk – 150 g;
lemon juice – 1 tsp.

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

Video recipe:

Chocolate

Chocolate confectionery clay can be made in two ways:

Made from chocolate with the addition of marshmallows and cream.
Made from chocolate with added honey.

To prepare the chocolate marshmallow version you will need the following:

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

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

For making decorative elements pastry dough should be more dense. This can be achieved by additionally adding large number Sahara. Place the workpiece in the refrigerator, having previously wrapped it in film.

Chocolate mastic option:

Honey-chocolate mastic is easier to prepare.

You will need two ingredients:

dark chocolate – 200 g;
honey – 100 g.

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

Step-by-step preparation instructions: melt the chocolate over a water bath. Stirring carefully, add honey. Continue kneading, removing from the water bath, until the resulting chocolate-honey dough begins to stick off the walls of the dish. Wrap the confectionery mixture in film and place in the refrigerator for a day. This recipe is ideal for coating on chocolate cake. The sugar mass turns out to be very elastic, smooth, and shiny.

From marshmallows or marshmallows

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

To prepare you will need:

marshmallows – 200 g;
powdered sugar – 500 g;
butter – 1 tsp.

Detailed instructions: marshmallows with butter Heat in microwave until marshmallows are almost completely melted. Stir the mixture. Then sugar is added in parts. For kneading at the initial stage, use a silicone spoon or spatula. The final kneading of the dough is done by hand in order to accurately determine the moment the mastic mass is ready. A good elastic, smooth dough should stick to your hands.

Video recipe for marshmallow mastic:

There are other recipes sugar dough. Which of them to use is decided by the master himself. Desire, diligence and strict adherence to the recipe will allow you to achieve success and bring your wildest ideas to life.

One recipe for a dish can be passed down from generation to generation ad infinitum. For example, cakes and ways to decorate them. Housewives not only strive to impress guests with the excellent taste of their baked goods, but also want to give it an aesthetic appearance.

They are no longer interested in simply sprinkling chocolate or coconut flakes, make inscriptions with glaze. At home, they manage to prepare a decoration - mastic for the cake. Thanks to the plasticity of the paste, housewives manage to make dessert a true work of culinary art.

Mastic is a paste that is used to model confectionery products. It is easy to use, like plasticine, you can sculpt various figures, flowers, and inscriptions from it. A variety of color shades allow you to transform at home regular dessert into a fabulous spectacle.

Not a single person will refuse such a cake. The result of working with mastic may come as a surprise even to the housewife herself, because it is not so easy to restrain the creative impulse and imagination.

Mastic - features of choice

There are three types of mastic: sugar, Mexican and flower. The first of them is the most popular among confectioners; it is used to cover cakes, pastries and gingerbread cookies. Sugar mastic is also used to form figures that decorate cakes.

Another type is flower mastic. As the name suggests, it is used for special decorations. The consistency of the paste is perfect for sculpting thin petals.

The plasticity of such mastic is due to the content of a special thickener in it; in addition, figured decorations made from it dry quickly and perfectly hold the originally created shape.

Mexican mastic is used for sculpting small decorations. It contains a fairly small amount of thickener, which allows you to slowly create any fine details.

Mastic for cakes at home can be either white or any other color. If you want to save money, go with the first option, and only then add food coloring and get a colorful paste.

It is important not to overdo it with the amount of coloring substances, otherwise the mastic will become unsuitable for further use, because it will tear and crumble when it hardens.

Recipe for making mastic at home for modeling a cake

The basic rules for making paste for decorating a cake are most likely unknown to you. Therefore, I want to dwell on them in more detail:

To prevent the mastic from tearing, use powdered sugar. When grinding sugar in a coffee grinder, you need to sift the resulting product through a very fine sieve.
When kneading the paste, watch its consistency. Do not overdo it; a large amount of dye or powdered sugar will cause the mastic to rupture.
If the mastic sticks to your hands while kneading, give it time to rest in a cool place.
Mastic for decorating a cake is stored in the freezer for about four months.

And now we will learn how to form some types of mastics at home. There should not be any difficulties during the work process. If you read each recipe carefully, you will complete the task very quickly.

Used for sculpting flower buds, leaves, and figures. Ingredients:

half a kilogram of powdered sugar; a teaspoon of fresh lemon juice and granulated gelatin; 4 tbsp. spoons of water and vanilla extract

Cooking steps:

Pour cool water over the gelatin and let it swell for a quarter of an hour.
Place the dishes on water bath and wait until the gelatin is completely dissolved.
Add lemon juice and vanilla, then add powdered sugar.

When kneading the paste, be careful not to let it become too stiff. Otherwise, you will get a problem in the form of constant crumbling of the paste.

Recipe for homemade milk flavored mastic

Homemade mastic has pleasant smell condensed milk, it is often used for coating dessert flour products.

Take:

170 g condensed milk; 160 g powdered sugar; 160 g of milk powder (can be replaced with baby formula); teaspoon lemon juice

Mix dry ingredients in a bowl, add lemon juice and condensed milk. Knead until you get a mass ready for use.

This homemade mastic is great for sculpting small figures and covering cakes.

You need products:

160 g each of milk powder and powdered sugar; 10 ml lemon juice and 200 g condensed milk

Preparing pasta involves mixing all the ingredients in one bowl. First, pour the milk powder and powder into a bowl, then the lemon juice and condensed milk. Stir until the mixture becomes elastic enough.

Unlike sugar, honey mastic is more flexible. You can easily sculpt small decoration details from it and cover the entire cake (see photo).

To prepare the pasta you will need:

0.9 kg of powdered sugar; 3 tbsp. spoons of water; 175 g honey and 15 g gelatin

First of all, soak the gelatin in cold water for 15 minutes.
Then add honey and place the mixture in a water bath.
As soon as it (the mixture) becomes liquid, remove it from the heat and pour it into 800 g of powdered sugar.
Knead the paste, gradually adding the rest of the powder.

As a result, you have a plastic mass that does not stick to your hands. Recipe for checking the readiness of the mastic: press your finger on its surface and make sure that the mark does not disappear after a few seconds.

Chocolate mastic recipe for cake decoration

The preparation of mastic is based on the use of bitter dark chocolate. But there are times when they take a bar of milk or white chocolate instead.

So, attention, required ingredients:

40 ml heavy cream; 90 g marshmallows; 2 tablespoons of powdered sugar; one spoon of butter and 100 g of dark chocolate

Another recipe for chocolate mastic involves mixing a hundred-gram bar of dark chocolate and a tablespoon of honey.
The mass is kneaded for several minutes and then checked for readiness.
To do this, you need to flatten a small ball between your fingers.
If the edges remain intact and are not torn, then the cake mastic is considered ready for use.

You need to purchase:

200 g marshmallows of one shade and half a kilogram of powdered sugar

Pour one tablespoon of butter over the candies and place in the microwave. Once the marshmallows have melted, remove the mixture and mix well. Gradually add powdered sugar, kneading the mastic until smooth and plastic.

This recipe will come in handy if you need to sculpt some large, durable elements of jewelry, for example, a basket handle. This mastic is too hard to eat, but its advantage is that it retains its shape well.

Pastillage, the so-called gelatin mastic, prepared from:

120 g starch; 240 g powdered sugar; 60 ml cold water; a heaping tablespoon of gelatin; 5 ml lemon juice and 2 teaspoons honey

At home, the decoration is prepared as follows:

Pour gelatin over cool water and leave to swell for half an hour.
Melt the mixture over the fire until liquid and pour in lemon juice and honey.
Mix powdered sugar with starch and add to liquid mixture. Knead the mass until plastic.
Line the mold with film and fill with paste.
Place the pastillage in the refrigerator and wait a couple of hours until it hardens.

If before sculpting the mass does not obey you, keep it in the microwave for a few seconds.

Having learned to work with flower mastic, you will be able to create delicate flower buds. They will be so similar to real flowers that none of the guests will even realize that you had a hand in this.

To knead a plastic paste at home, you will need:

50 ml water; 2 dessert spoons of lemon juice; 550 g powdered sugar; 10 g gelatin; 10 g carboxymethylcellulose; 20 g shortening (cooking fat); 4 tbsp. spoons of corn syrup; 2 egg whites

If you wish, you can add bleach for the icing, this will make your mastic super snow-white, as in the photo.

Preparation step by step:

Pour water over the gelatin and let stand for a few minutes.
Mix powdered sugar with bleach and cellulose.
Melt the gelatin on the stove, add cooking oil and corn syrup.
Pour the mixture of liquid ingredients into the powdered sugar in a stream and, using a food processor turned on at medium speed, mix thoroughly.
Increase the speed of the machine and add the egg whites and lemon juice to the mixture. As soon as the mixture becomes white and becomes homogeneous, turn off the machine and remove the mastic from the bowl.
Before use, it must be wrapped in film and kept for a day at room temperature.

The mastic has a limited shelf life - 3 months, provided it is kept in refrigeration chamber. The paste can remain in the freezer for longer – up to six months.

If you prudently purchase ready-made sponge cakes, it will not take you much time to prepare the delicacy.

You will need:

250 g chocolate paste; 3 large spoons of semolina; 400 ml milk; teaspoon lemon zest; 250 g white sugar; 250 g butter; any fruit

So let's get started:

Cook porridge from semolina and milk, cool naturally.
Whisk soft butter With granulated sugar, add lemon zest.
By combining porridge with cream mixture, the cream can be considered ready for use.
Cut bananas, kiwi or other soft-fleshed fruits into slices or circles.

Assembling the cake:

Place on a plate sponge cake and generously coat it with cream.
Make another layer of banana (as in the photo) and cover with sponge cake.
Alternate layers until all ingredients are gone.
Do not lubricate the top layer with cream. Carefully remove any cream that has leaked from the sides with a spoon.
Immediately coat the entire surface of the cake. chocolate spread. First you need to melt it slightly by placing it in the microwave.
Apply the paste with a wide bladed knife, finally smooth the surface and let it harden in the refrigerator.
Now dip the knife into hot water and make the surface perfectly smooth. Now the cake is completely ready to be covered with fondant.

Planning a cake for children's party, choose appropriate decorations. Boys will really love a dessert with colorful cars, girls will be delighted with a cake with flowers made from fondant.

Now that you already know how to use mastic beautiful decoration preparing with your own hands, I hope it won’t be too difficult for you to apply your knowledge in practice.

Modern decoration of confectionery products using mastic is another way to create an elegant, solemn, stylish dish, which, with its appearance and thematic decoration, emphasizes the festivity and specialness of the moment. There are several recipes for making mastic at home for a cake using simple and affordable products.

Homemade marshmallow mastic

Marshmallows are candies that vaguely resemble marshmallows or marshmallows. Unlike classic marshmallows, they contain no or only an insignificant amount of whipped egg whites, which give marshmallows a special delicate “melting” consistency. These candies are a mass of a mixture of gelatin and sugar syrup dissolved in water, which were whipped hot and stabilizers, flavors and colorings were added to it. After cooling, this sticky, dense and porous mass is cut into pieces and rolled in a 1:1 mixture of starch and powdered sugar.

At home, you can make marshmallow candies for mastic from a mixture of fructose syrup and gelatin, and to stabilize the foam and prevent sugar crystallization, use lemon juice or a citric acid solution.

Ingredients:

150-200 g marshmallows;
400-500 g of a mixture of powdered sugar and starch in a ratio of 1: 1 to 3: 1, depending on the required sweetness;
1 tablespoon butter;
1 dessert spoon milk or water.

Preparation:

Sift the mixture of powder and starch, so that there are no large inclusions, through a fine sieve.
Pour milk into a bowl, put butter, pour in candy and put in the microwave for 10-30 seconds, depending on the mode, or in a water bath. The candies will melt a little and increase in volume.
To them you need to add 70-100 g of a mixture of dry substances and mix. The result will be a liquid paste. At this stage, you can add coloring and flavoring.
Then add the powder and starch in portions and mix with a spoon until a very thick mixture is formed. Place it on the table for mixing with your hands on a layer of powdered sugar. Grease your hands with warm butter so that this very sticky mixture comes off them better.
Knead the mastic, adding powder or its mixture with starch to the table until it becomes like soft plasticine.

Starch improves the properties of mastic, both during its manufacturing process and in products, making them less sticky, brittle and tough. But there are recipes without starch.
To obtain mastic of different colors, it must be divided into portions at the liquid mass stage and different dyes must be added.
It can also be prepared without adding milk.
IN chocolate mastic add 100-150 g confectionery product based on cocoa butter with a mass fraction of at least 72%.

Video recipe

Mastic recipe with gelatin

Ingredients:

5 g gelatin;
60 ml water;
2 level tablespoons of fructose;
1 level tablespoon of butter;
700-800 g of powdered sugar.

Preparation:

Pour gelatin with water in advance and let it swell (40-50 minutes), then heat over low heat, without boiling, until completely dissolved.
Add oil and fructose, mix everything, filter and leave to cool until room temperature. If necessary, you can add dye, although white gelatin mastic looks very elegant.
Add powdered sugar into the cooled mass in small portions until the density is acceptable for mixing with a spoon.
Then place the product on the table on a pre-made slide of powdered sugar and continue kneading with your hands until it becomes elastic.

Milk mastic recipe for cake

Ingredients:

1 can of condensed milk;
1.5 cups of milk powder;
finely ground powdered sugar;
food coloring.

Preparation:

Mix condensed and dry milk until it becomes soft plasticine. If the condensed milk turns out to be very liquid, it is necessary to increase the amount of dry ingredients.
To make the mastic sweet, you need to add 1 glass of milk powder and 1 glass of powdered sugar, mix everything until you get a non-sticky dough.
Then add food coloring or cocoa powder.

The finished product can be stored in the refrigerator for up to several weeks in a plastic bag or tightly packed cling film.

Video recipe

Decorating a cake with fondant

Before decorating, the cake is prepared. Inside the cake, the cake layers can be filled with any cream, jam, or whipped cream. Along the outer edge of all cakes, be sure to treat with butter (butter) cream, which should also be thoroughly coated with the top and side surfaces. It makes sense to apply the cream in 2 layers. After this, the cake is put in the refrigerator. When the cream has hardened sufficiently, it is quickly leveled with a warm spatula or knife, aiming for the most even surface without flaws.

The mastic is rolled out with a rolling pin on a table greased with oil and sprinkled with powdered sugar(possibly with starch) to a thickness of 5 mm, turning from one side to the other so that the sheet does not stick to the table. This sheet is then lifted using a rolling pin and placed on the cake. First level with palm top part mastic from the center to the edges, pressing it tightly to the cake. Then the sheet is pressed to the side surfaces and smoothed from top to bottom. Excess mastic along the bottom edge is cut off with a knife or scissors.

☞ Video lesson

DIY mastic decorations

Make flower arrangements, animal figures and dolls from multi-colored mastic. Elements for volumetric products cut out from a thin rolled sheet with cookie cutters, cut with a knife using a cardboard stencil. Form petals for different flowers using a teaspoon, filling it inside with rolled out mastic. Make a rose from ordinary circles of slightly different sizes: unfold the first one into a tight tube, wrap the next one around it and glue it, shifting the remaining circles one relative to the other, bending the upper flying part. This should be done with slightly damp hands. Cut the leaves from a thin layer of mastic and draw the veins with a toothpick or the blunt side of a knife. Make different figures in advance, dry them, carefully pack them and store them for a long time.

Since mastic easily absorbs moisture from the air and can spread, it makes sense to completely form the cake shortly before serving.

☞ Video lesson

When making mastic for a cake, you can feel like a child in a plasticine modeling class or a sculptor creating a masterpiece. We wish you not only Bon appetit, but also great creative success!

Which mastic recipe do you prefer?