DIY mastic flowers: step-by-step master class. DIY mastic cake: photo, master class
- Marmy candies 150-200 g,
- powdered sugar - 400-500 g (sift to avoid lumps),
- butter,
- milk.
Before putting the marshmallows to melt in the microwave, I add a little milk and a little butter - a level tablespoon, soft, per serving. I put it in the microwave for 30 seconds, the marmalades will increase in volume and melt a little; don’t leave the microwave anywhere, you may need less time, 10 seconds. Then I poured in powdered sugar, about 70-100 grams, I do everything by eye. I stirred it and got a paste.
Add more powdered sugar and knead until a thick mass forms. When I get such a mass, I dump it on the table. Powdered sugar is previously poured onto the table. To prevent it from sticking too much to my hands, I grease my hands with warm butter and knead long and hard. After this, you can immediately work with the mastic, or you can wrap it tightly in cling film and put it in the refrigerator.
If necessary, take it out, let the mastic rest and come to room temperature. Grease your hands with butter, knead a little more and work on a surface sprinkled with powdered sugar. Some people advise sprinkling the surface with starch when working.
When working with mastic, leave the required amount for modeling on the surface, try to keep the rest under cling film. The mastic dries quickly.
It is better to spread the mastic on the butter cream, then it will stick better and will not float.
A cake with mastic cannot be stored in the refrigerator; the mastic will begin to release moisture and leak. It is best to decorate the cake with mastic products shortly before serving.
A cake that has icing decorations on it should absolutely not be placed in the refrigerator, the icing will melt instantly. Tip: If you made the cake decoration using icing, before serving the cake to your guests, place the icing on the cake and serve.
Products made from mastic are glued together with a drop of water, melted marshmallow candy, icing or thick confiture. This is usually peach or apricot, which has a neutral color.
Here's a cake to spark interest. It's all made from mastic.
Icing from Brusnica
Working with mastic is a bit like modeling from plasticine, which has been left in the sun a little and tends to stick to your hands or tear. Therefore, rudeness is not needed here: take time to work with it and sit quietly, create. Prepare molds where you will place your products to dry. These could be plastic cookie trays, whatever you find on hand. Products made from mastic can also be made in reserve, since they are stored in containers at room temperature for a very long time. You can store the icing in a tightly sealed container for (about) a week. You need to work with icing quickly, prepare a pastry syringe, nozzles, and a pattern template in advance.
If it's a butterfly, draw a butterfly silhouette on the parchment paper.
First trace the contour of the butterfly, then all the internal veins of the wings.
Place the finished butterfly on a piece of cardboard, bent in the middle, and place it between something, so that it holds on the sides. You can turn the book over and put our butterfly on top.
I took translucent film and placed it on the butterfly drawing. I secured it around the edges with needles, drew a butterfly, unfastened the needles and put it on an upside down book to dry.
- 3 squirrels,
- 450 g powdered sugar.
Beat for 8 minutes with a mixer until it turns white and becomes a very thick mass.
The sheep's fur coat is made of icing.
Gelatin mastic from Brusnica
Soak 10 g of gelatin in 55 g of water. When it swells, heat it a little in the microwave, literally 5-7 seconds, until the gelatin dissolves, and stir.
Sift 600 g of powdered sugar, pour into heated gelatin and add 2 tsp. lemon juice, mix until dough-like. Wrap tightly in a bag, break off the required amount as you work, wrap the rest tightly, as it dries very quickly.
It paints well, but it is better to paint after the mastic has been made, otherwise it becomes dense after lying on it.
photo from Unna_Slava of a cake with gelatin fondant
Milk mastic from Brusnica
I present a recipe from Zhanna Zubova and her comments.
Let's start with milk mastic. It is easier to prepare and more convenient to use. Mix equal amounts of milk powder and powdered sugar, then add sweet condensed milk (1:1:1). Knead the mixture until it reaches the consistency of soft plasticine. You can tint the mastic a little with food coloring.
Now, remembering the labor lessons at school, we sculpt from it flowers, leaves, berries, bunnies, ducks, etc. The sculpted decorations need to be dried. You can roll out the mastic into a layer 1-2 mm thick or thicker, and cut out the figures with a notch or a knife. It is better to roll out on cling film and sprinkle the mastic with powdered sugar.
The building facades on my cakes are made from milk fondant, then painted with food coloring, chocolate and egg white icing.
If the mastic sticks to your hands during modeling, you need to add powdered sugar; if it dries out, wrap it in parchment or film. The only drawback of milk mastic is its yellowish color, so if you need to make flowers white or soft pink and blue, I use gelatin mastic.
Natural dyes can cause mastic to crumble or, conversely, become weeping, which will require more powdered sugar.
Knead and try on a small piece.
If you are afraid, then buy marzipan by weight.
- powdered milk - 160 g,
- powdered sugar - 160 g,
- condensed milk - 200 g,
- lemon juice - 2 tsp,
- cognac optional - 1 tsp.
I also came across the option 1:1:1 plus lemon juice.
Sugar mastic from Brusnica
- marshmallow 50 g,
- 1 tbsp. l. water,
- 1 lemon.
Place marmushki in a bowl, add water and 1.5 tsp. lemon juice, put in the microwave for 25-30 seconds. After this, mix with a spatula and begin to gradually add sifted powdered sugar. Knead the plastic mass. In total you will need about 300 grams of powdered sugar.
Marshmallow mastic from Brusnica
- 200 g marmushki,
- 1 tbsp. l. water,
- 2 tbsp. l. lemon juice.
Stir and microwave. When everything swells, I take it out and mix it with a spoon until the lumps disappear. If you need one single color from this entire mass, then at this stage I add paint, then I start adding powdered sugar. I knead the mastic dough.
This amount is enough to cover a car or cake by 24-26 cm.
Chocolate marshmallow dough for coating and decorating cakes (Israeli site) from Brusnica
- 150 g powdered sugar,
- 200 g dark chocolate (high cocoa content),
- 180 g marshmallows (doesn't matter what color),
- 1 tbsp. spoon of margarine or butter,
- 3 tbsp. spoons of cream,
- 1 tbsp. a spoonful of liqueur, brandy or orange juice (optional).
Melt the chocolate in a steam bath. Add marshmallows to the chocolate and let it also “melt” (stir the mixture with a spoon during the “melting” process). It won't be fast, be patient. When the marshmallows have melted, add cream, butter and, if desired, liqueur, brandy or juice. Place this mass in a mixer, add powdered sugar and knead with a guitar attachment (spatula) until a homogeneous mass is formed. After cooling, place the dough on baking paper and roll out. The dough can be wrapped in cling film and stored in the refrigerator until needed. If the dough does not roll out well, you need to put it in the microwave for 10-20 seconds.
I took butter and orange juice. I made wheels for a car from this mass, it molded perfectly. The taste is somewhat reminiscent of potatoes, but without the cookies. Not cloyingly sweet.
Milk mastic from Blu_Ledi
- 160 g milk powder or cream,
- 160 g powdered sugar,
- 200 g of condensed milk (I use less milk, but more powder and milk powder),
- 2-3 tbsp. l. lemon juice (don't add)
- 1 tsp. cognac (optional) (do not add).
My notes are in parentheses - and this mastic is much tastier than marmyshka mastic.
Coloring mastic from Brusnica
The mastic is colored with food dyes, such as those sold in the Easter set.
Excluding all questions about the possible consumption of egg paint, I answer right away.
The food coloring for Easter kits has the same composition as the food coloring for confectionery.
Two options for mastic coloring
1st option.
Take a toothpick, dip it lightly into dry paint and stick a piece of mastic, knead it thoroughly with your hands.
2nd option.
Take dry paint, pour it somewhere, drop just a milligram of water so that it has the consistency of a cream. Then use a toothpick in the same way as with dry paint.
The paint will lie more evenly than in the first case.
Covering the cake with fondant from Brusnica
The cake is not rolled into fondant, but covered with it.
You need to grease the cake first with condensed milk + butter cream, level it to perfect condition, without bumps or potholes. Let the cream harden, then roll out the mastic to the circle you need, working with a surface generously sprinkled with powdered sugar. Using a rolling pin, transfer the rolled out mastic on top of the cake and level it with light pressing movements; you should start from one side to the other, expelling all the air. If a bubble swells in the future, carefully burst it with a toothpick or needle.
If there is cream in the cake, inside the cream, then the cake is covered with “melted chocolate + butter” cream before coating.
Honey mastic from Judit
- 20 g gelatin,
- 5 tbsp. l. water,
- citric acid on the tip of a knife (I also added vanillin on the tip of a knife),
- 4 tbsp. l. liquid honey (transparent, then the mastic will turn out pure white),
- 2 tbsp. l. vegetable oil (odorless),
- 800-1000 g of powdered sugar.
Soak gelatin in water with citric acid and vanillin. Meanwhile, sift 1 kg of powdered sugar. Place honey and vegetable oil in a bowl. Heat the gelatin until dissolved, strain and add hot to a bowl with honey and vegetable oil.
Mix everything well and start adding powdered sugar, first mix with a spoon, then knead on the table to the required density.
The mastic turned out to be very good, flexible, and did not become hard on the product within a day.
Mastic on squirrels from Irinka-Sakharinka
- 10 g gelatin and 50 g water,
- 10 ml glucose (I use honey)
- 10 ml glycerin (can be replaced with vegetable oil),
- 1 egg white,
- 1 tsp. lemon juice,
- 800 g of powdered sugar.
If you are going to color the mastic, take 15 g of gelatin.
This recipe has been gathering dust on my shelf in a cake book for several years, because I had no idea what glucose was then. I liked this mastic, it’s elastic, similar to marmyshka (I once made it as a test). True, the recipe said 400-450 g of powdered sugar, but this is very little. I take 800 g, make a funnel and pour the protein into it, it should be at room temperature, because gelatin will be warm after the microwave, add honey and butter, lemon juice, and for a pleasant smell I also add a bag (1 g) of vanillin, and I start mixing first with a spoon, when everything comes together in a lump, I knead it with my hands. Sometimes, depending on the size of the protein, you need to add more powder, now I sift the powder onto the table and knead it on the table. The consistency is always different: if I need it to cover a cake, I leave it softer (then, in any case, I can add it with powder), if I sculpt figures, I make it steeper.
Everyone knows that when you color mastic, its composition changes, because when you add dye, then you mix it with powdered sugar, and the elasticity is broken. So, if you color the mastic, then I change the proportions of gelatin, take 15 g, and everything else according to the recipe.
Pastille mastic from Tawa
It's easy to do. I crumbled a piece of marshmallow, squeezed a little lemon juice on top, added a drop of water, heated it on the stove in a bowl, then mixed everything well with a spoon and started adding powder so that it would stick to your hands, but not be hard. It molds well and paints well too. Compared to gelatin mastic, it is more tender. Not tough. I had figurines and letters on the cake made from gelatin, the letters were so thin and then they actually became like stone, you couldn’t bite them. And from marshmallows, they just melt in your mouth, that’s all. You just have to be careful with her. Otherwise it can be broken. And there is something nicer than gelatin mastic. I think it can be used for small flowers, roses, letters, and figures.
Several types of mastic from Tawa
Brown shokomastika. When I realized that I couldn’t paint it properly, I simply added melted chocolate to the mastic and kneaded it. It just froze quickly.
White pastille mastic. I crumbled the pastille into pieces into an enamel bowl, poured it with lemon juice, melted it, stirred it, and added powdered sugar. There are no proportions because I did everything by eye. This mastic rolls well. Looks the same. And even though it stood in the refrigerator for a long time, it did not harden.
Yellow mastic
- from the magazine. Powdered sugar 500 g, milk powder 100 g, starch 50 g, egg white - 2 pcs. Combine the dry ingredients and knead them with egg whites until the consistency of plasticine.
My comments: 2 proteins turned out to be clearly a lot, because I had to add powder, and a lot! Maybe because of this, maybe not, but the mastic is very soft and rolls out poorly and breaks. I had to apply it in separate pieces, and rubbed the joints with a wet hand. By the way, everything came together well, and Bob’s texture turned out to be suitable. But it all seems, in my opinion, not like mastic, but like glaze, both in taste and consistency. Very tasty. Just needed to add lemon juice, otherwise it was cloyingly sweet. It’s good that this coating lay tightly on the cake and blended well with it. It doesn’t work out that way with marmosets, it lags behind. This coating can be used, but you need to experiment: reduce the amount of proteins, for example, add lemon juice, maybe just knead it with juice.
Pastilage by Natakhod
Recipe 1
- 3 tbsp. l. water + 2 tsp. lemon juice,
- 2 tbsp. l. gelatin,
- 250 g powdered sugar,
- 110 g starch.
Soak gelatin in water for 30 minutes, heat in a water bath until dissolved and cool to room temperature. Sift the starch with powdered sugar and pour in the strained gelatin, stirring. Knead and wrap in film to prevent air from getting in. Products made from this pastillage dry quite quickly, and it is very convenient to work with.
Recipe 2
- 1 tbsp. l. gelatin,
- 60 ml water,
- 1 tsp. citric acid,
- 2 tsp. glucose syrup,
- 250 g powder,
- 120 g starch.
Soak the gelatin in water with the addition of citric acid for 40 minutes, heat until the gelatin dissolves, remove from heat and add glucose syrup, stir, cool. Sift the powder and starch into one cup and pour in a slightly warm gelatin solution. Knead well. You may need a little more powder. Wrap it tightly in a plastic bag so that no air gets in. Keeps for 2 weeks. Yield 600 g.
photo Nata 1202 figures from pastillage
Pastilage from Slastyon00
- 500 g powdered sugar,
- 0.5 tsp. Traganta,
- 1.5 tsp. gelatin,
- 60 ml water.
Mix the powder and tragacanth, sift and heat in the oven at 50C for 10-15 minutes. Soak the gelatin in water until it swells (see the package for the recommended time). Melt until the grains are completely dissolved, strain, if necessary, combine with powder and tragacanth, knead, add powder if necessary (if the mass is sticky), put under a lid or in a bag and leave overnight or a day.
I made chokomastika, used white chocolate and white Bonpari soufflé, here is the recipe.
- Marshmallow 90 g,
- chocolate 100 g,
- butter 0.5 tbsp. l.,
- cream 1.5 tbsp. l.,
- orange juice (I used lemon) 0.5 tbsp. l.,
- powdered sugar 100 g (actually more, about 200).
Melted chocolate and marshmallows in the microwave. I mixed everything until smooth and straight into this container - into the refrigerator, still in a liquid form. After half a day, everything is perfectly kneaded, rolled out and the outline of the figure is cut out according to a pre-printed picture from the Internet.
Using a toothpick, details are drawn, including the mesh, and everything is dried. But I pressed everything as much as possible even before painting, dried it overnight, painted everything red, dried it, painted everything blue, dried it, then yellow, after drying the mesh with undiluted blue dye and painted the inscription with the thinnest brush No. 1. Then I glued it to the finished cake with boiled condensed milk. That's it!
Marshmallow from tofy
Recipe from a book about children's cakes. To make them, a dense dough is used so that you can make all sorts of different shapes. But I didn’t really like the taste, I like it when the dough is soft and tender, but here it’s “building material”, it’s, of course, tasty, but not tender. I give you the recipe. 1 ounce = 28.35 g.
- 12 (340 g) ounces unsalted butter, softened
- 12 (340 g) ounces powdered sugar
- 6 large eggs
- 14oz (400g) sifted flour,
- 1 teaspoon vanilla essence,
- 3 tablespoons buttermilk (optional) (I didn’t quite understand its effect, next time I’ll better add a couple of spoons of baking powder).
How to make buttermilk at home.
Add 1 tbsp to 1 glass of milk. a spoonful of vinegar. Mix. Place in a warm place. After 20 minutes the buttermilk is ready. Vinegar can be replaced with a spoon of lemon juice.
Preheat the oven to 150°C/325°F/Gas 3, fat and baking tins. The recipe above is suitable for 10 cakes (I don’t know what kind of cakes they make there, but I got 3 cakes about 2-2.5 cm high in a 26 cm pan). Sift flour into a bowl. Place the softened butter in a mixer, add powdered sugar and beat until the mixture becomes pale and fluffy. Add 1 egg and 1 tablespoon of flour to the mixture, beating after each addition. Add vanilla essence and buttermilk. Using a spatula, fold the remaining flour into the mixture. Spoon the mixture into the molds, leveling the surface. Bake in the center of the oven.
Leave to cool in the baking dish for five minutes, then turn out onto a wire rack to cool completely.
Today it is difficult to imagine a holiday table without desserts such as cake or pastries. Moreover, today there is an opinion that all of them must be decorated with mastic. Such desserts not only attract attention with their beauty or brightness, but also differ in taste.
Mastic - what is this product?
Mastic products are edible decorations for cakes, cookies, muffins and other desserts. This product came to us from Western Europe in the mid-19th century and today is very popular.
While preparing products from this product, the housewife fantasizes, expresses herself, and pleases her family and friends. You can make decorations from mastic of any complexity, since this product is elastic and dough-like. You can add different ingredients to its composition, but powdered sugar and marshmallows must be present. Confectioners add dyes to the mastic for brightness.
However, if the housewife makes decorative paste at home, the colors can be obtained from various natural products. Then it will be completely harmless for consumption. First, it is advisable to learn how to make mastic at home, and then reach perfection and even make cakes to order.
What types of mastics are there?
There are many different ways to decorate cakes. Using mastic you can cover the dessert and mold various figures. Cake fondant decorations are always interesting and add an elegant and rich look to the finished sweet product.
The base of the cake is often covered with fondant or decorated with different patterns, flowers, animals, etc. (what the pastry chef's imagination is enough for). DIY mastic decorations are easy to make at home. But first you need to learn how to prepare the mastic itself. There are 6 main types of it:
- Honey - honey is used as a basis, which when prepared remains solid, the mastic turns out elastic.
- Gelatin - this mastic hardens quickly and becomes elastic. It is easy to cut out petals and difficult small details from it. The base is gelatin.
- Marzipan mastic is convenient to use to cover the base of a confectionery product. It is very soft, so it will not be possible to cut out different figures from it.
- Milk is the most common type of mastic. Condensed milk is used as a basis. This mass covers the base of the product. It is impossible to sculpt small figures, but medium-sized ones are quite possible.
- Flower mastic is suitable for jewelry work. It is very good at making flowers and petals. Keeps its shape well.
- There is another type - industrial. This mastic is made only in specially equipped confectionery factories. It is impossible to make it at home. Industrial mastic is suitable for absolutely any type of modeling or fitting.
Basis for preparing mastic mass
In order to prepare this wonderful product, we will need the following kitchen utensils: a rolling pin, a clean board (it must be absolutely dry) or just a flat table, a knife with a rounded end, colored ribbon, a scalpel and cling film. Products and tools may vary slightly. It all depends on what type of mastic it was decided to make. Today, a variety of devices for making desserts are sold. The pastry chef's imagination will help in choosing.
Making decorations from mastic with your own hands is not very easy. Therefore, first you need to try to master very simple and easy recipes. When it starts to work out, then you can move on to more sophisticated products.
Marshmallow mastic recipe
To make this type of sugar paste you will need powdered sugar (fine and sifted), marshmallows (white, chewy), water, lemon juice and a palette of food coloring.
Place 200 grams (or a little more) of marshmallows in a bowl, add water (1 tbsp) and a few drops of lemon juice. Place the marshmallows and water in the microwave for about 40-50 seconds. The mass should be soft and tender. Wait until the marshmallows melt and then gradually add powdered sugar (make sure there are no lumps) until you get play dough. You need to add powder a little at a time so that the mass does not turn out too hard. After the finished mastic, you can give it any color and tone. If the pastry chef plans to make flowers for the cake, then pink, white and green colors will do.
To be able to work with the mastic, let it “rest” for 30-40 minutes. When the mastic has become moderately soft and elastic, like real plasticine, you can create real masterpieces from it.
Condensed mastic recipe
To make this type of sugar paste you will need condensed milk (about 200 grams), 160 grams of powdered sugar, milk powder (about 150 grams), 1 tbsp. cognac, a couple of drops of lemon. If you want, you can grate grated chocolate or other additional ingredients. Mix milk powder and powdered sugar, previously sifted. Gradually add condensed milk, cognac and lemon juice. Knead until the mixture reaches a plasticine consistency. Wrap in cling film and set aside for 40-50 minutes. Now you can make decorations from cake fondant. Absolutely any! The only question is your imagination!
Mastic jewelry for beginners
This holiday is famous for tangerines, sweets, citrus fruits and, of course, the Christmas tree. How to make decorations from mastic with your own hands for a New Year's cake? For example, a Christmas tree, snowflakes, bunnies?
First you need to prepare the mastic for covering the cake. With its help, you can make a cake with a smooth, almost perfect surface.
Then you can make a Christmas tree. For this we need green mastic. Let's make a cone. Using scissors with a rounded end, we trim the needles. Using your fingers or a tool designed for working with mastic, lift the spines up.
We attach pre-made multi-colored small balls to the Christmas tree. You can glue them using ordinary water. That’s it, you can decorate the top of the cake with a Christmas tree.
You can also make snowflakes. To do this, you should roll out a circle of mastic and make cuts on all sides with a special tool or knife that suits you. You can use a special device - a plunger in the shape of a snowflake. This way you can make any New Year's decorations from mastic. They will not only delight the kids, but also create a festive mood for adults!
Children's decorations made of mastic
Every parent loves to pamper and delight their child. Usually moms and dads order an interesting cake for their kids. What's stopping you from making your own confectionery? How to make decorations from mastic for children? Very simple. The main thing is to know what to take as a basis. You can make mushrooms, animal figures, a baby, letters with the baby’s name, the sun and much more.
Don't know how to make mastic decorations for your baby? A master class on creating a bear will help you! We remember that mastic should be like plasticine. We form the head (to do this you need to roll it into a circle), slightly flatten it to lengthen and smooth it.
Now roll up a ball of another palette, slightly flattening it. We glue it on the head in the place where the mouth is. On the second ball from the bottom, draw a smile and cut out the nose.
Then you need to glue the eyes. Now we make the ears, and glue a thinner mastic (white or beige) into their center. Let's move on to the body. You need to make a cone out of mastic, the top is narrower and the bottom is thick. The last final stage is to form the paws. If you sculpted from plasticine as a child, then there shouldn’t be any difficulties! Once you learn how to make simple figures, you can make heavier, more voluminous decorations.
Why does mastic break and tear?
There is no need to roll out the mastic very thin, it will tear. Especially if it's made from sugar. The thickness of such mastic should be at least 2 or 3 mm. If you roll it very thin, all the shortcomings of the cake will be visible under it. You also can’t put too much powdered sugar into the mixture, as it will break and tear. It will be impossible to roll out such mastic.
If the mastic breaks at the most crucial moment on the surface of the cake, you can hide all the defects with the help of decor and various figures. The surface can also be smoothed with a pastry iron.
For mastic, the finest powdered sugar is used, which must be sifted. Please note that this product should not be placed in a damp place.
Base for mastic
It's no secret that the cake layer cannot be perfectly smooth. How to hide all the imperfections of a product so that they are not visible under a layer of mastic? To do this, before applying the plastic paste to the cake, it should be coated with a special cream - ganache. To prepare it, take 2 parts chocolate (ideally white) and 1 part heavy cream. Heat the cream to 100 degrees, remove from heat, add pre-chopped chocolate and stir thoroughly. When the ganache has cooled a little, it can be used in your work.
Secrets of making mastic and making jewelry from it
- It is better to glue the parts together with water (a drop).
- The figures can also be connected using egg white.
- If the mastic is left without film for some time, it will dry out and can be thrown away.
- It is better to prepare larger figures in advance and leave them to dry until you need to decorate the finished cake.
- Before painting the mastic, dry food coloring should be diluted with water. To avoid this, you can use gel ones.
- The mastic can be stored in the refrigerator for up to two weeks, and in the freezer for several months.
- Before rolling out the plastic mass, be sure to sprinkle the rolling pin and table with starch or powdered sugar.
- To make the finished mastic product shine, you can mix 1 tablespoon of honey and the same amount of vodka and treat the product with this solution. Vodka evaporates quickly and will not be felt. Liquid food coloring changes consistency, so it is best not to use it in this case.
Storage and coloring of mastic
Before preparing a confectionery product, you need to think about the color palette that will be useful in your work. It is better to paint the mastic itself, and not the finished product. You can add pigment both during the process of mixing the plastic paste, and already during the manufacture of figures. By the way, if you don't have gloves, don't worry, food coloring comes off very easily!
Mastic, like small products made from it, can be stored for 2-3 months in the freezer. If for any holiday you are planning to make a cake with many details from mastic, then prepare them in advance (5-7 days) so that they have time to dry and keep their shape well. But just leave them in the kitchen and not in the refrigerator (otherwise they may “float” from humidity). By the way, it is better to send the figures to the refrigerator for long-term storage after they have completely dried.
Develop your imagination and surprise your loved ones with wonderful creativity!
A compliment can be given not only with words. A real compliment can be sweet. You can give a sweet compliment on a holiday - Valentine's Day, February 23, March 8, or you can not wait for the holiday and do it just like that. The main thing is that it will always be relevant and unique.
So, what is used to make a sweet compliment?
A cupcake or pastry, cupcake or muffin will do. And what will make it truly unique is decoration made from mastic - a plastic (and most importantly edible) mass. Almost any decor can be made from mastic: from stripes and circles to complex designs and continuous coatings.
A simple mastic recipe:
- 200g powdered sugar
- 200 g milk powder
- 200 g cold condensed milk
Mix all ingredients until a homogeneous plastic mass is formed. The finished mastic resembles soft plasticine.
In 3 master classes we will talk about the key ways to create decor from mastic:
Method 2 - decoration for a piece of cake;
Experiment with each of them and you will be able to create even complex and intricate cake decorations.
MATERIALS
- white mastic
- pink mastic
- light green mastic
- butter cream
TOOLS
- nail scissors
- smooth rolling pin
- recess plunger for marzipan and chamomile mastic
- sharp end stack
- stack with rounded end
- smooth blade
- smooth plastic board
- butter cream
Step 1
Spread the top of the finished, cooled cake with a thin layer of butter-based cream. Use a spatula to smooth out the cream layer and place the cake in the refrigerator. When the cream has hardened, smooth the surface with a hot knife. The simplest cream recipe: beat butter and jam in a 1:1 ratio.
Step 2
Prepare the mastic and separate a piece the size of a tennis ball from it. Knead the white mastic in your hands until it becomes pliable and soft.
Step 3
Roll out the mastic into a thin layer (up to 2 mm).
Step 4
Cover the top of the cake with a piece of fondant. Trim off the excess with nail scissors.
Step 5
Using a rolling pin, roll out the pink mastic into a long strip up to 2 mm thick. Cut a ribbon 1 cm wide from it.
Step 6
Decorate the cut edge of the white fondant on the muffin with a pink ribbon. You can make a bow from the remains of the mastic and glue it to the seam. Individual parts are glued using water. Simply apply it to your finger and moisten the contacting surfaces.
Step 7
Make 3 thin branches from green mastic, and cut leaves from a thin layer of mastic with nail scissors.
Step 8
Using a stack, press the veins into the leaves. The same pattern can be made using a regular toothpick.
Confectionery products should not only be tasty, but also aesthetically attractive. Professionals use special mastic to decorate sweet products, from which they create beads, flowers, letters or garlands. You can create this kind of cake elements yourself. For example, making flowers from mastic with your own hands, following the classic recipe step by step, can be made even by those who rarely deal with making sweets.
What is confectionery mastic made from?
Decorating mastic is a plastic paste that is made from powdered sugar, potato starch, crushed almonds with sugar, egg white, gelatin powder or marshmallows. But if sugar is a mandatory ingredient, then the rest are added depending on the type of mastic. This plasticine-shaped decoration first appeared in the 16th century. However, at that time, mastic was used as a raw material for candies. And only in the 20th century they began to make original sweet decorations from it. Due to the fact that mastic is very plastic, it can be used to make any decoration elements for confectionery products.
Types of mastic
Confectionery mastic differs in composition and, accordingly, in types:
How to choose mastic?
The choice of mastic type depends on 2 factors:
- your level of proficiency in creating jewelry from mastic;
- elements that you are going to make from this material.
As for the first condition, of course, for beginners it is better to start with universal, industrial mastic. After all, it is suitable for any finishing details: both for fitting and for creating three-dimensional elements.
If you already have some skills in working with mastic, then decide on the parts that you plan to make from it and select the most suitable type. However, remember that if you are planning to make a cake with flowers from fondant, it is better to choose a floral one. You can also use it to cover the cakes.
Tools for working with mastic
To facilitate and simplify the process of sculpting decorations from mastic, special tools are used to work with this confectionery material:
Homemade mastic recipe
If you want to do all the stages of preparing and decorating the cake yourself, then you can’t do without a mastic recipe.
Ingredients:
- 2 tsp. gelatin (or 200 g of white marshmallows);
- 500 g sugar (preferably powder);
- ¼ glass of water.
Preparation:
The marshmallow recipe does not use gelatin. The marshmallow thickener is pre-melted with water - the mastic turns out softer. The material for confectionery finishing should be stored in the refrigerator.
How to make roses from mastic?
Flowers are rightfully considered the most festive, elegant elements of cake design, among which roses occupy a special place. A variety of shapes and shades allows you to create original, luxurious compositions. The master class will help you make such flowers from mastic.
Ingredients:
- pink mastic;
- powdered sugar;
- silicone mat;
- cutting and modeling sticks;
- washcloth;
- rolling pin;
- water;
- paint brush;
- toothpick;
- a few dessert spoons.
Preparation:
How to create lilies from mastic?
No less interesting are cakes decorated with lilies made from pastry fondant.
Ingredients:
- mastic;
- sugar;
- water;
- paint brush;
- rolling pin;
- felling;
- modeling sticks;
- toothpicks.
Preparation:
- Squeeze lily petals onto a rolled out layer of mastic.
- Using a stick, we make a ruffle-like edging for each petal. We lay out the workpieces to dry.
- We wrap a piece of mastic around a toothpick - this is the pestle of a lily.
- Using the same pattern, we make stamens.
- We connect the parts of the flower, wetting the contact areas with water.
- Leave the finished mastic lily to dry for 2-3 hours.
Secrets of working with mastic
If you decide to decorate a confectionery product with figures from homemade mastic, then it will be useful to learn some tricks of working with this material. Knowing the nuances, you will make a cake with mastic flowers that you can rightfully be proud of.
- If you are preparing colored mastic, add the food coloring while mixing the ingredients, otherwise you won’t get a uniform color.
- Beetroot or carrot juice works well as a dye.
- The mastic is stored for about 3 months, but at a temperature of 10 to 20 degrees.
- To make it easier to roll out the mastic into a layer, you can heat it up a little.
- Three-dimensional figures stand more firmly on a base of thick cream or marzipan.
Any confectionery product, especially cakes, looks better with unusual decorations. Therefore, you can make flowers from mastic with your own hands, following the instructions step by step. This edible design will add even more brightness to any holiday and make it memorable for both children and adults.
Modern cooking cannot be imagined without mastic confectionery. not only attracts the eye, but is also a very tasty product. However, four centuries ago people had no idea what cake mastic was. In the 16th century, this sweet became popular among confectioners in 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 only dense cakes (based on several layers of cake layers) can withstand the weight of mastic.
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 of cake decorations. With the prepared mixture you can not only cover the entire top cake, but also mold 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 that 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. First, it's a rolling pin and a 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 a deep enamel pan or 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 remainder of the mastic should be stored in cling film to prevent it from drying 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 gelatin cake mastic, in addition to the protein “fixer” itself (2 teaspoons), 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. You can add food coloring if desired. 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, citrus fruits, berries and other plant products. Fruit cakes made from mastic for a child’s year are also very popular. 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. 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, all the appropriate ingredients are mixed. 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. Fruits and cream are laid out on the finished cakes.
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. To do this you will need the 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.
Marshmallow mastic is better suited for biscuit products. 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. A mastic cake based on puff pastries requires the following products: 650 g flour, 400 g butter, 2 eggs, 150 ml 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 begin with, to make mastic layer cakes with your own hands, you should 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). At the same time, the custard is made 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.
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