Make food paste. Sugar mastic at home

A fairly large number of housewives know how to bake delicious pastries and cakes. Often they have them noticeably tastier than purchased cakes, but very often inferior to them in beauty and originality of design. The soft cream that they usually use only allows you to cover the dessert, but will not allow you to make any elaborate decorations. A cream with a syringe allows you to make an inscription or a wedding, but it can float from the heat, and is not as reliable as one made from mastic.

When an ordinary woman sees two-tiered cakes with flowers, hearts or mastic figurines, it seems to her that such beauty can never be repeated at home. But it's not. In order to create such a miracle herself, she needs a mastic for a cake at home, a step-by-step recipe with a photo for the first time and a little determination.

Mastic is an edible sweet and plastic paste that is used to decorate baked goods. It is quite possible to cook it at home, just like the cream for the cake, by choosing the right recipe.
For beginner cooks, it is better to take not just a recipe, but a detailed master class with a photo and instructions on how to decorate a cake with mastic, since there are still certain subtleties in this matter. It won't take you a year to learn how to make cake decorations exactly the way you want them - a tank for a boy's birthday, for example, or a doll for a girl.

The choice of mastic depends on the purpose of its use - to cover the cake, to make decorations in the form, for example, of mastic figurines.

One of the most popular sugar mastic, which craftswomen take to cover pastries. Its recipe is quite simple. You can also make simple curly ornaments out of it.
The next type of mastic is floral, which is suitable for more subtle decoration. This type of mastic rolls out quite easily, which makes it possible to cover the cake with it.
If the cake recipe involves more complex decorations that require long sculpting, then Mexican pasta is usually chosen, which, due to the lower thickener content, allows the cook to work with mastic longer.

When you decide on the design of the cake, you choose between white and colored mastic. White color is stylish, but, for example, in a cake for a boy it is not very suitable. Colored mastics come to the rescue.

The recipe is simple: white mastic is being prepared, then it is divided into pieces and the desired food coloring is added to each of them. Keep in mind that it is better to let the resulting cream be a little paler than you would like than if an excess of dye causes the mass to tear and become unusable.

Mastic at home, if it is properly stored in the freezer, can be used not for a year, of course, but from two to four months for sure.

Let's take a closer look at how to make mastic for a cake, taking a specific recipe, and now a few general rules.

Powdered sugar, which is used for mastic, must be finely ground, otherwise the paste will tear.

During sculpting or when rolling, in order to cover the cake, it must sometimes be put in the refrigerator. This will protect the mastic from thawing and stickiness.

On the basis of the cake, so that it is not wet at the moment when we work with mastic, we apply oil cream in advance and put it in the refrigerator. The cream must harden well, otherwise the mastic may dissolve.

Mastic figures and other moldings are made in advance, one to two weeks before, because they must have time to dry well. Store them until use after drying in a tightly closed container.

Ingredients

The mastic recipe, with rare exceptions, includes powdered sugar. Before using it in cooking, the powder should be sieved through a sieve to avoid getting large crystals that will make the mass insufficiently plastic. We will talk about other ingredients and their exact proportions already, taking a specific recipe, or a master class, and now we will name the inventory necessary for work.

Rolling pin: special plastic for mastic, if not, then ordinary, wooden.
Silicone mats for rolling out the mass. In extreme cases, just a flat table surface.
Knife, stacks.
Various accessories for decorating pastries. It can be special silicone molds or simple spoons, the main thing is your imagination.

Mastic recipe at home

gelatin mastic recipe

The recipe is best for sculpting. It will not work to cover the biscuit with it, because the gelatin mastic hardens quickly.

In ten grams of gelatin, add 50 ml of water and leave for thirty minutes to swell.

At this time, sift five hundred grams of powdered sugar.

Put the swollen gelatin on the fire and bring to a boil. Then let it cool down a bit.

Add half of the powder to warm gelatin, stir well.

We spread the resulting mass and knead it, adding the second half of the powder, until the mastic stops sticking to the hands.

Put the resulting mass in the refrigerator for a while, then proceed to sculpting.

Honey

If, according to your idea, you need to cover the cake, cover it with mastic, then you should take the honey paste recipe. It turns out soft, plastic, decoration details will turn out well from it. This short master class is about its preparation.

Just like in the previous recipe, we start with gelatin and water, mix them and give half an hour to swell. We just take a little in other proportions: 15 g of gelatin and 45 mg of liquid.

Then add 125 ml of honey to the gelatin and put this mixture in a water bath and heat it up.

Separate a glass from 900 g of powdered sugar, and add the rest to the honey-gelatin mixture, already removed from the heat, and stir well.

The rest of the powder is used to add with thorough mixing of the mass. We do this until we see that the finger leaves a depression when pressed, and the resulting mass does not stick to the hands.

Sugar

When you want to make a beautiful birthday cake for a child that needs to be covered with fondant of the same color, and place decorations suitable for a boy or girl on top, then a sugar paste recipe will do.

Sugar mastic allows you to cover the cake and sculpt from it, it is much denser than any cream. Most master classes for making numbers or hearts use it.

After half an hour of soaking in 60 ml of water, put a teaspoon of gelatin in a water bath.

Pour a teaspoon of lemon juice, a pinch of vanillin into the gelatin removed from the fire and stir.

Pour five hundred grams of powdered sugar into the resulting mixture in parts and knead until an elastic dough is obtained.

If the mass turned out to be solid, but you want to cover the cake with it, then do not be discouraged. Mastic will cover the biscuit on top of the butter cream, and the cream will soften the paste and it will become soft.

If the resulting hard sugar mastic is intended for modeling, then you will have to knead it again, adding a little lemon juice or water.

Dairy from condensed milk

This recipe is suitable for beginners, because here it is enough to take powdered milk, powdered sugar and condensed milk in equal proportions, one to one. Many children love condensed milk cream. For such a sweet tooth, a boy or a girl, this delicious mastic is also suitable.

First, mix the milk powder and powdered sugar.

Pour condensed milk into this mixture and mix everything well. You can add 1 teaspoon of lemon juice. Mix well until a plastic mass is obtained.

Twenty min. mastic should be in the cold.

Now we can start working with mastic: cover the cake or sculpt decorations. Then the dessert for the New Year or birthday will please everyone not only with taste, but also with beauty.

Chocolate

This recipe is one of the easiest to prepare and the number of ingredients.

Let's take two hundred grams of chocolate. Usually they take black or milk chocolate, some use white chocolate. Soften it in a water bath or in the microwave. It is important not to overheat the chocolate so that it does not curdle.

Then add seventy grams of honey to the chocolate and mix.

Cover the resulting paste with cling film and leave for a day.

If you plan not only to cover the cake with this mass, but also to sculpt decorations from it, remember that chocolate melts quickly, so put the mastic in the refrigerator from time to time.

On the net you can find a master class where marshmallows, powdered sugar, cognac, etc. are added to chocolate and honey. This is a more complex recipe, but each craftswoman chooses according to her taste and tastes of those for whom the cake is intended for a birthday, new year or other holiday.

From marshmallow

Although we talk about marshmallow mastic, the recipe calls marshmallows for good reason. On the Internet, you can find more than one master class where marshmallows are used to make mastic. Outwardly, they really look like our traditional marshmallows, but in fact, the composition of this delicate marshmallow, which came to us from the USA, differs from it.

It does not contain any applesauce or egg white, as in traditional marshmallows. Therefore, in order to avoid surprises, it is better to look at the photo in order to know exactly what marshmallow marshmallows look like, and buy it for cooking.

To two hundred grams of marshmallow marshmallows, add one teaspoon of butter and put in the microwave for a few seconds until they melt.

Stir and gradually add five hundred grams of powdered sugar.

The resulting sweet dough looks like plasticine.

A master class on making various decorations will allow you to learn how to make a variety of decorations from mastic - a snowman for the new year, roses for a wedding, hearts for Valentine's Day and a variety of toys for children for a birthday.

Mastic for cake: video recipe

Edible decorations made from creams and whipped cream have recently been significantly inferior in popularity to confectionery mastic. And this is not surprising: even a novice hostess can create her own unique masterpiece from it. And despite the apparent complexity, mastic at home is prepared quite easily. To do this, you just need to decide on the choice of ingredients.

general information

Before telling you about how mastic is made at home, I want to tell you what this product is all about.

Confectionery mastic is a fairly common "auxiliary" dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

Mastic at home is prepared using different ingredients. However, its basis is always such an unchanged component as powdered sugar. In addition, the following products may also be included as additives:

marzipan;
marshmallow marshmallow;
gelatin;
any starch;
egg white.

It is impossible not to say that in order to give flavor and color to the product, various flavors and food colorings are often added. Mastic, cooked at home, hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.

Milk mastic: recipe

At home, such a product is made quite simply. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures molded from milk mastic are very soft and tasty.

What products need to be used to make an elastic mastic? The recipe at home involves the use of the following ingredients:

powdered milk - approximately 160 g;
condensed milk - about 200 g;
powdered sugar - about 160 g;
lemon juice - 2 dessert spoons;
quality cognac - a dessert spoon (optional);
any food coloring - use at discretion.

Cooking process

Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. To prepare it, milk powder and powdered sugar are sifted through a fine sieve, and then poured onto the table in a pile. After that, a small hole is made in the bulk ingredients and condensed milk is slowly poured into it.

The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add a small amount of powdered sugar to it. If the sweet mass began to crumble, a little freshly squeezed lemon juice is poured into it.

In order for the mastic to acquire one or another color, food coloring is added to it. To do this, a few drops of confectionery paint are mixed with the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if it is supposed to decorate a sweet dish the next day, then it is well wrapped in polyethylene and placed in a refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallow is the most popular among cooks. This is primarily due to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you must have the following components in the kitchen:

powdered sugar - about 350 g;
white marshmallows - about 170 g;
any food coloring - if necessary;
dry cream - about 80 g;
freshly squeezed lemon juice - a tablespoon;
vanillin - a couple of pinches.

Cooking method

Sugar mastic at home is prepared relatively quickly. If you need to get a colored mass to decorate the cake, then we recommend purchasing not white, but multi-colored marshmallows. Otherwise, you should additionally use special food coloring.

So, to prepare sugar mastic, fresh marshmallows are crushed into medium pieces, and then laid out in a deep glass bowl and sent to the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallow should completely melt.

In the event that you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

After the marshmallow is warmed up, it is taken out of the microwave oven and kneaded strongly with a spoon. Vanillin, dried cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is sprinkled until an elastic mass is formed that will not stick to the palms.

It should be noted that the technology for preparing mastic is very much like the technology for kneading ordinary hard dough.

After the described actions, the product can be safely used for its intended purpose.

Cooking mastic with gelatin

How is gelatin paste made? Cooking at home will not take you too much time. But for this, you should prepare all the necessary products in advance:

drinking water - 55 ml;
powdered sugar - about 600 g;
lemon juice - 2 dessert spoons;
any food coloring - apply if necessary.

How to do?

For the preparation of mastic, only instant gelatin should be used. It is placed in a glass and filled with cold water. In this form, the product is left to swell for about half an hour. After that, it is put on the stove and heated until it dissolves (in no case bring to a boil).

While the gelatin is cooling, start preparing the rest of the ingredients. Powdered sugar is sifted through a sieve and poured onto the table. If the portion of the mastic is very large, then it is better to knead it in a bowl.

Thus, a small hole is made in the bulk product. Cooled gelatin is poured into it, and freshly squeezed lemon juice is also added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add powdered sugar to it.

If necessary, the resulting mass is divided into several portions and one or another food coloring is added to them. If it is not planned to use the mastic immediately after kneading, the product is wrapped in a plastic bag and sent to the refrigerator.

From the gifts of nature

Honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out much more elastic, fragrant and tastier. Especially often cakes and pastries made from honey cakes are decorated with such mastic.

So, to make a honey decoration for homemade desserts, we need:

powdered sugar - approximately 500 g;
liquid lime honey - about 2 large spoons;
instant gelatin - 10 g;
quality margarine - 2 large spoons;
drinking water - 6 large spoons.

Cooking honey mastic

As in the previous recipe, to prepare the mastic, gelatin should first be prepared. To do this, it is poured into a glass and filled with water. In this form, it is left aside for 40-44 minutes.

After the gelatin swells well, it is placed in a water bath and slowly heated. Having received a homogeneous liquid, it is removed from the stove and completely cooled. In the meantime, start processing the rest of the ingredients. Liquid linden honey and melted margarine are stirred in a large cup. After that, dissolved gelatin is added to them. Also, powdered sugar is slowly added to the resulting mass. At the same time, the products constantly interfere with a confectionery spatula or an ordinary wooden spatula.

When the sweet mass becomes thick enough, it can be kneaded not in a bowl, but on the table. To do this, the mastic is recommended to additionally sprinkle with powdered sugar.

After kneading, honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled into the layers required by the recipe. If the mass is too soft, then it will be impossible to work with it, as it will tear and stretch all the time.

Summing up

In this article, several ways were presented to your attention on how to make mastic at home. It should be noted that you can use absolutely any of the recipes presented to decorate cakes or cakes. The main thing is to strictly comply with all the described requirements. Only in this case you will get a homogeneous and elastic mastic, which can beautifully decorate any dessert.

Modern confectioners come up with new ways to decorate their creations, one of which is mastic. The viscous composition, like plasticine, is distributed over the surface of the product, allowing you to create truly impressive pictures. Cooking a beautiful wedding cake or decorating a cake for guests is now within the power of every housewife. The main thing is to have theoretical knowledge regarding manufacturing technology. Follow the instructions and practical recommendations.

Mastic for the cake: a classic of the genre

The recipe is considered basic, classic. It is with him that it is worth starting the first experiments in the field of confectionery art.

marshmallow - 225 gr.
lemon juice - 25 ml.
powdered sugar - 335 gr.

Take a large dish with a high rim. Divide the marshmallow into 2 parts to get a flat side. Place the sweets on the dish, they should not overlap. Send the bowl of marshmallows to the microwave.
Turn on the average power, set the timer for 25-30 seconds, depending on the performance of the device. Watch the product carefully. Once the marshmallow has melted, turn off the oven without waiting for the timer to click. It is important to remove the marshmallow from the microwave in time so that it does not begin to dry out.
Next, pour a tablespoon (25 ml) of lemon juice into the soft composition, add powdered sugar and knead the mastic on the table. So that the composition does not stick to your hands, grease your palms with powder, carry out the procedure as if you were working with dough.
After finishing kneading, make sure that the mastic is completely homogeneous (no lumps or spots). Wrap it in cling film, place in the refrigerator for 45-60 minutes.
After the expiration date, remove the polyethylene, knead again, use as directed. The unused mass must be stored closed (food film, container with a lid, etc.) at a temperature of 2-8 degrees.

Vanillin Cake Mastic

soft marshmallow - 185 gr.
powdered sugar - 375 gr.
cream (powder) - 85 gr.
lemon juice - 20 ml.
vanilla sugar - 2 sachets

Take a marshmallow of any color, divide it into halves and place on a dish with a high rim. Send to the microwave for 25 seconds until the product is completely dissolved. In no case do not increase the melting time, otherwise the marshmallow will dry out.
At this stage, you can add food coloring of the color you want and mix the product with a spoon. If the marshmallow without this has a pleasant shade, proceed to the next step.
As soon as you remove the product from the oven, sprinkle it with lemon juice. Mix powdered cream, vanillin and powdered sugar into a loose mass. Sprinkle the surface of the table with the mixture, lay out the marshmallows and knead the mastic from it according to the principle of preparing dough.
The consistency will tell you about readiness: the ideal mass does not stick to your hands, stretches well, does not tear, has no lumps. As soon as you achieve a similar effect, wrap the mastic in cling film and refrigerate for 40-50 minutes.
After the expiration date, you can start working with the product. If desired, the use of a high-density confectionery sleeve is allowed. Use it to squeeze out beautiful flowers or other figures.

Multi-colored mastic for marshmallow cake

powdered sugar - 310 gr.
"Marshmallow" marshmallow - 320 gr.
lemon juice - 30 ml.
butter (fat content from 70%) - 15 gr.
food coloring - optional

Put the ingredients for future mastic on the table so that everything is at hand. Particular attention should be paid to the color: if you chose a white marshmallow, buy food coloring in the colors you like.
If there are allergies in your family, the addition of chemical dyes is undesirable, make them on your own. To get a brown tint, use cocoa. To give redness, pour in carrot juice, for redness - beetroot. Show imagination, experiment.
In cases where purchased food colors are used, but one of the shades is not available, mix them yourself. For example, a combination of yellow, blue and red will help you get black (it is difficult to find it on store shelves).
To make several colors of fondant at the same time, divide the marshmallow marshmallows into different bowls. Proceed from the right amount of a particular shade. Drop 3-5 ml into each container. lemon juice, add 10 gr. butter.
Send the composition to the microwave for 20 seconds, place the bowl on the edge of the turntable. Do similar manipulations with each container, heating them one by one (if the capacity of the oven does not allow you to cover everything at once). Watch the marshmallow carefully, it should not burn. Otherwise, the mastic will be hard.
To understand if the product has melted, follow the heated marshmallow. It will increase by 1.5 times, become soft, swollen. It is at this stage that dyes of the shade you need are added. Once the manipulations are completed, proceed to kneading.
Pour the powdered sugar in parts, at the same time mix the composition with a fork or knife, and then immediately with a spoon. Continue kneading until the mastic becomes viscous. You can also perform the procedure on the table according to the principle of creating a test.
Your mastic for the cake is ready. Pack multi-colored pieces in separate plastic bags, refrigerate for half an hour. During this time, the mass will completely “reach” and become suitable for working with it.

Mastic for cake based on chewing marshmallows

powdered sugar - 240 gr.
chewing marshmallow - 215 gr.
filtered water - 45 ml.
food coloring

Prepare a container for storing food in the refrigerator or a microwave container. Place marshmallows in it, pour in purified water, cover with a lid and place the bowl on the edge of a moving microwave dish. Wait about 25-30 seconds, during which time the marshmallow will melt.
Dilute food coloring with clean warm water in small amounts, stir until the crystals dissolve. Pour the resulting composition into the melted marshmallows, start adding powdered sugar.
Stir the mastic with a spoon, adding more and more sweet mixture each time. Use your hands to knead if desired, but be sure to wear gloves to avoid staining the skin.
At the end of the procedure, the mass will become homogeneous, viscous and supple. Fashion a “sausage” out of it, cut it into equal pieces with a knife, roll up the balls and wrap each of them in food foil or film. Place in refrigerator for at least 30 minutes.
After this period, knead each ball again, use the mastic for its intended purpose. If after decorating the cake you still have some of the mass, store it in a plastic bag in the refrigerator door.

It is worth remembering that the prepared mastic is not spread on a layer of jelly, sour cream or whipped cream.

Chocolate mastic for marshmallow cake

dark chocolate (cocoa content not less than 62%) - 100 gr.
liquid cream (fat content from 17%) - 35 ml.
butter (fat content 72%) - 20 gr.
marshmallow "Marshmallow" - 110 gr.
powdered sugar - 70 gr.
cognac or whiskey - 40/35 ml., respectively

Prepare 2 pots - large and small. In the smaller one, place the chocolate bar, broken into squares. Pour water into a larger container and bring the liquid to a boil.
When the first bubbles appear, reduce the heat, put a small saucepan so that its bottom does not touch the bottom of the second bowl (hang it on the handles).
Simmer the chocolate in a steam bath until liquid, stirring constantly with a wooden spatula. Make sure that water does not get into the mass.
Keep stirring while pouring marshmallows. Lay out half a pack of marshmallows (about 55 gr.), Wait for it to dissolve. Send butter to a small saucepan, pour in cognac and cream, stir again.
When the mass becomes sufficiently homogeneous, pour in the second part of the marshmallows. Stir the mass until the marshmallow is completely dissolved. As soon as this happens, turn off the burner.
Place a sieve over a saucepan and pass the powdered sugar through it. Move in small steps to avoid lumps. Stir the product with a fork, and then bring it to readiness with your hands (according to the principle of kneading the dough).
When the mastic becomes elastic, tear it apart and fashion circles. Wrap in baking paper, foil or film, send to the refrigerator for 1.5 hours. Every 30 minutes, take out the mass and knead it.

Here are some basic tips and reveal the secrets regarding the preparation of mastic for the cake at home. Regardless of which recipe you choose, stick to the practical guidelines.

After preparation, the mastic is stored exclusively in a refrigerator or freezer. In this case, the total exposure time of the composition reaches about 20 days. However, if possible, you should use the product immediately, without sending it "just in case".
When you decorate a cake or mold beautiful mastic figures, the surface will be matte. Ordinary filtered or boiled water at room temperature will help to add gloss (shine) to the coating. Dip a baking brush or finger into it, then walk over the product several times.
In almost all recipes, dyes are added after the marshmallow has been melted. However, it is not necessary to do it in that order. Blind shapes from white mastic, then paint them in the desired shade. It should be borne in mind that the surface may be processed unevenly.
If you are sculpting figurines that include a lot of small details, then they may fall off (man, car, etc.). Lubricate the joints with plain filtered water. This recommendation is also relevant in cases where the molded product is attached directly to the surface of the cake.
You probably noticed that only powdered sugar is used to make mastic, and not sand. This is no accident. The fact is that large sugar does not allow the particles to fit snugly against each other, as a result of which the mass becomes loose and begins to tear.

It is easy to prepare mastic for a cake at home, the main thing is to follow the instructions. Choose your favorite recipe, prepare the necessary ingredients, start working miracles. Store the mass in the refrigerator or freezer, be sure to wrap it with cling film.

Video: mastic for cake

If you have encountered the concept of mastic for the first time or have already seen it on a 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 natural dyes and food are used for cooking. If the mastic for the cake is not completely useful, 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 cake 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. the spoon.
Cold water - 30 ml,
Powdered gelatin - 1 tbsp. the 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. the 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!

No celebration is complete without a birthday cake. But people have special requirements for this yummy.

It's not enough for a birthday cake to be delicious. A modern view of things and the latest technologies today dictate the requirement that such an attribute of the festive table be as beautiful as possible.

Today, more and more often mastic is used to decorate a festive cake. The confectionery itself is covered with it, magnificent and various figures are made from it. There are also women who can fashion a whole composition from this mass.

Mastic is a mass that consists of sugar and various thickeners (both natural and artificial). It is easy to make at home, but you can also buy it in the store.

Homemade is an option for supporters of natural products. Shop products are produced by an industrial method and are characterized by the presence of artificial components in their composition.

Speaking in ordinary human language, then mastic is plasticine that allows you to fashion jewelry and is edible.

Types of mastic

In the confectionery industry, there are only two types of mastic:

Gelatin;
Dairy.

These types differ from each other only in the complexity of manufacturing and personal preferences of confectioners. What is one, what is the second - ideal in the process of making jewelry.

Milk mastic is based on powdered sugar, condensed and dry milk. When mixing these components, it becomes possible to achieve the plasticity required for work. The mass is easy to manufacture, it is pleasant to work with it.

Gelatin mastic is prepared much more. This is a rather lengthy process. Moreover, one must not miss the time when the gelatin cools down, but still does not lose its elasticity.

These types of mastic have their own specific subspecies:

Honey;
Industrial;
Marzipan and others.

The preparation of the honey version is based on the fact that honey is added to the components used traditionally. The resulting mass allows you to make various figures from it and not worry that they will crumble.

Under the industrial mastic understand the one that is sold in stores. For its manufacture, special equipment is required, so it is created exclusively in production.

The marzipan version is based on all the traditional ingredients, but almonds are added to this composition. Figures from such mastic are not molded; it is not suitable for creating an inscription. Its main purpose is to cover confectionery products.

Depending on what the end use of the mastic is, it can be:

Sugar (it covers and covers the surface of the product, is used in modeling simple decorations, compositions, figures);
Floral (it is easy to work with, it is plastic, rolls well, holds its shape perfectly and dries quickly - it is used only when modeling jewelry and flowers);
Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create various shapes and devote more time to this process).

Depending on the purpose, mastic is divided into the following types:

For modeling;
For wrapping.

The mass intended for modeling is in which the thickener is present in small quantities. This allows it to maintain ductility for a long time. It is used to create figurines and details that adorn the confectionery.

The mass intended for covering is rolled into plates, then it is covered with the surface of the confectionery. In such a mass there is a lot of thickener, so the tight product must be done quickly.

How to make fondant for a cake at home

Among the masters involved in the preparation of confectionery, certain mastic recipes have been developed. Let's take a look at the most common of them.

Universal dairy

Combine all ingredients except lemon juice, dyes and cognac and mix well. The mass is kneaded until it is elastic (when it sticks to the hands, powdered sugar is also added to it).

If the mass begins to crumble, you need to add a small amount of lemon juice to it. To give the mass a bright color, add a few drops of food dye to it.

Sugar from gelatin

To prepare mastic from gelatin (sugar), you will need the following products:

10 gr. gelatin;
60 ml of water;
600 gr. powdered sugar;
2 tsp lemon juice;
Food coloring.

Soak gelatin in cold water and wait until it swells. After that, the water in which the swollen gelatin is placed is put on fire.

With constant stirring, we wait for the complete dissolution of gelatin. It is necessary to control that the water does not boil. Otherwise, the mastic will be of poor quality.

Then powdered sugar should be poured onto the table, give it the shape of a slide and make a recess in it. Pour gelatin into this recess and begin to knead the mass.

If the mastic crumbles, you need to add lemon juice to the mass. Food coloring is added as desired.

Classic marshmallow

To prepare classic mastic (from marshmallow) you will need:

Powdered sugar (the amount is regulated during the cooking process);
200 gr. soft marshmallow (marshmallow);
10 ml of water;
Dye for products.

In a spacious bowl that can be put in the microwave, you need to put marshmallows and add water to it. The bowl is then placed in the microwave for 40 seconds.

When the marshmallow melts, powdered sugar is added to the mass. Knead until it becomes elastic.

Don't overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work with. At this stage, if necessary, add food coloring.

When the mass becomes the consistency and color as planned, it is wrapped in cling film and put in the freezer for 30 minutes. After that, you can work with her.

Chocolate

To make chocolate mastic, you need the following products:

100 gr. dark chocolate;
50 ml of 30% cream;
1 st. l. butter (butter);
10 ml brandy;
100 gr. marshmallows of any color;
125 gr. powdered sugar.

Put the chocolate, broken into pieces, into a container and put on a small fire. Do not remove from the fire until the mastic is completely ready.

When the chocolate is completely melted, marshmallows are added to it. With constant stirring, you need to wait until half of the marshmallow dissolves. After that add butter, cream and cognac.

The whole mass is constantly stirred until it acquires a homogeneous thick consistency. Then it is removed from the heat, powdered sugar is added, cooled slightly, formed into a ball and transferred to baking paper.

The mass is ready for further work or storage.

With egg white

To make egg white mastic, you will need:

2 tbsp. l. glucose syrup;
Half a kilo of powdered sugar;
1 egg white.

First, mix the glucose and egg white, then add the powdered sugar and mix well. Then they roll it into a ball, put it in a bag and leave it in it for 2 hours.

After that, knead again. With a poor lag of the mass from the hands, a small amount of powdered sugar is added to it.

Honey

Honey mastic is prepared using products such as:

2 tbsp. l. honey;
Half a kilo of powdered sugar;
2 tbsp. l. butter (butter);
10 gr. food gelatin;
120 ml of water.

Gelatin is poured for half an hour with water, then completely dissolved with a water bath. Honey is mixed with butter and added to gelatin.

Powdered sugar is gradually added to this mass. While mixing the ingredients, the mass is constantly stirred with a spoon as long as possible.

When it becomes impossible to interfere with a spoon, knead the mastic with your hands until a smooth and elastic consistency is obtained.

Coloring mastic and storage

You can give the mastic color:

Gel food coloring;
Dry food coloring.

To color the mass with gel dye, you need to drop a few drops of the selected color into it. After that, the mass is kneaded.

It must be remembered that kneading will have to be thorough and intensive. If this is not done, the mass will harden, and the dye will be distributed unevenly.

When staining the mass with a dry dye, the required amount is placed in a container, and then a couple of drops of water are added. The resulting mass is added to the mastic.

At the same time, it is impossible to pour out all the dye at once. It is necessary to drip drop by drop into various places of the mastic. After that, the mass is stirred.

If you need to get black mastic, then it is useless to look for food coloring of this color. It simply doesn't exist.

To give the mass a black color, you need to mix yellow, blue, red powder dyes in a ratio of 1:2:1. In the event that, after mixing the indicated shades, a black-green color is obtained, you need to add a little red dye directly to the mass.

Mastic should be stored in cling film (you can use a plastic bag) in the freezer. Shelf life - no more than three months.

How to sculpt figurines and decorate a cake

If the mastic is well prepared, it will not be difficult to fashion figures from it. Working with mass resembles modeling from plasticine. To connect the parts of the figures, as well as in order to glue the decoration, you need to slightly moisten the place to which we glue.

It is not necessary to use dyes to make figurines. You can make them from white mastic, and then paint them with food coloring.

Decorating a cake with made figures is much easier than making them. It is enough to take any picture as a basis and follow the placement of the figures, as indicated on it.

will make the cake softer and more tender. This cake has a pleasant creamy taste and delicate aroma.

When the humidity in the room is high, moisture can form on the fondant cake that is taken out of the refrigerator. It is best to serve this cake immediately on the table. If this is not possible, then the surface of the cake can be blotted with a napkin, which will remove moisture.

In the process of preparing the mastic, it may not roll out well. To prevent this, it can be warmed up a little in the microwave.

After drying, the figures prepared from mastic are stored in a box, which must be dry and tightly closed.

The mastic coating is not applied to a wet surface, as the mass is able to dissolve.

Powdered sugar, which is used to make mastic, should be finely ground. This will prevent the dough from tearing when rolling out.