A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figurines, compositions, inscriptions are made from it. What is mastic? If you are faced with this definition for the first time and saw it on the cake, then it is difficult to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.

TIPS FOR PREPARING MASTIC WITH YOUR HANDS

Culinary mastic is a nice material that helps to make cake real masterpiece. Its preparation at home with your own hands has several secrets:

Powdered sugar should be finely ground. If sugar crystals come across, then the mastic will tear when rolling.
Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis, you must use dry biscuits or butter cakes. The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in sealed boxes or plastic bags.
If the mastic has cooled down, it is difficult to roll out, then heat it up a little in the microwave to make it plastic.

WHAT WARE WILL YOU NEED

To make mastic for a cake with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, glass. To heat up the mass microwave oven or oven should prepare a form of porcelain or temperature-resistant glass. In addition, you will need a rolling pin, a microwave oven, a mixer, a clean work surface.

STEP-BY-STEP RECIPES FOR PREPARING HOMEMADE MASTIC FOR CAKE DECORATION

How to make mastic at home? The composition can be very different, but powdered sugar remains the same and the main component. There are many methods for preparing this do-it-yourself cake material at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. Finished figures must be allowed to dry.

MILK MASTIC

Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish. Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.

Required Components:

350 g of infant formula;
1 can of condensed milk;
350 g of powdered sugar.

Step-by-step production of milk mastic for a cake with your own hands at home:

Add all ingredients to the pot, mix.
Knead until smooth and elastic.
We form a ball, sprinkle with powder.
Wrap the mastic with plastic wrap, leave for 30 minutes.

MASTIC ON THE BASIS OF MARSHMALLOW

How to make marshmallow fondant? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the product completely and sculpt several figures. Marshmallows are better to choose plain.

Required Ingredients:

marshmallow - 200 g;
powdered sugar - 500 g.
a piece of butter - about 30 gr

A step-by-step mass master class based on marshmallows for a cake with your own hands at home:

Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Add a piece of butter. We put on 30-40 seconds or more so that the volume of the base doubles.
Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.
When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin.
You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead with the addition of powdered sugar.

CHOCOLATE MASTIC RECIPE

The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic, you must choose milk, white, bitter, depending on the result you want to get.

Required Ingredients:

water - 3 tsp;
powdered sugar - 200 g;
chocolate - 100 g;
marshmallow - 150 g;
butter;
potato starch.

Step-by-step recipe for chocolate mass for a cake with your own hands at home:

We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.
Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
Sprinkle with starch and knead until soft elastic mass.
We wrap the mastic with a film, let it brew for half an hour.

POWDER AND GELATIN MASTIC RECIPE

One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe. The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering). You can store mastic at room temperature, but before use, it must be heated in the microwave.

Required Components:

gelatin - 25 g;
cold water - 1 glass;
sugar - 2 cups;
invert syrup- 170 ml;
powdered sugar - 1.2 kg;
starch - 300 g;
salt - 0.25 tsp

A step-by-step recipe for making mastic for a cake with your own hands at home:

First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour 4 g citric acid, mix, cover with a lid, cook for 30 minutes over low heat. Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for mastic, store the rest in the refrigerator.
For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. After readiness, we filter so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.
When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.
Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed.
It is necessary to beat for a long time so that the mass increases three times. It should become uniform, lush, white, shiny and wrap around the corollas.
After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading on a table sprinkled with starch.

MARZIPAN MASTIC

Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.

Required Ingredients:

sugar - 1 cup;
almonds - 1 cup;
powdered sugar;
cocoa powder - 1 tbsp. l.;
almond essence - 3 drops;
water - 0.25 cups.

A step-by-step recipe for marzipan mass for a cake with your own hands at home:

Almonds, without peeling, dip into boiling water, boil for a couple of minutes, transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender to a puree.
Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
Mix syrup with almonds. Warm up for 4 minutes. Add essence.
Sprinkle the board with powder, spread the mastic and knead.

PROTEIN-DRAWING MASS

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its feature is the addition of protein and lemon juice.

Required components:

powdered sugar - 200-220 g;
lemon juice - 1 tsp;
protein - 1 pc.

Step-by-step production of a protein drawing mass for a cake with your own hands at home:

Transfer the protein to a container. Whip it up a little lemon juice.
Gradually stir in the sifted powder in batches.
The mass should drain a little from the blade, but not be liquid.

FLOWER

Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easily molded.

Required Components:

cold water - 30 ml;
powdered sugar - 250 g;
liquid glucose - 1 tsp;
gelatin - 2 tsp

Step-by-step preparation of the flower mass with your own hands at home:

Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath.
Stir glucose into gelatin, mix.
Gradually add the sifted powdered sugar.
We spread the thick mastic on the surface, sprinkled with powder, knead until the stickiness disappears. Wrap in clingfilm and let it rest for half an hour.

HOW TO MAKE MASTIC CORRECTLY COLORED OR SHINE

Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass. In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.

Staining mastic can occur in several ways:

Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can color it like this: dip a wet toothpick in dry dye, poke a ball of plastic mass. Mix thoroughly until an even color is obtained.
Dilute dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, knead.
To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaked striped color.
What if you only have a few colors and don't have the right shade?

Then you should know about the rules of combination:

light green - yellow and purple;
green - blue and yellow;
khaki - green, brown;
lavender - lilac, blue;
blue - yellow, orange, green;
purple - blue, red;
strawberry - red, pink;
mint - green, blue, white;
mother-of-pearl - add kandurin;
champagne - white, yellow, brown;
dark red - a little black and red;
orange - yellow, red;
gold - orange, yellow, red;
coral - yellow, pink;
terracotta - brown, orange;
brown - green, red;
flesh - yellow, red;
black - red, blue, brown in proportions 1:1:1.
gray - red, blue, brown, choose the proportions yourself until you get the desired shade.

If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:

yellow - carrot juice, turmeric powder, saffron, diluted in alcohol, water;
pink and red - cranberry, beetroot, pomegranate, currant, cherry juice, red wine;
orange - orange juice;
green - juice of spinach, parsley, sorrel, brilliant green;
purple - juice of grapes, blackberries, blueberries;
chocolate - cocoa powder;
black - activated carbon.

Another common question when working with mastic is how to make it shiny?

When the cake is decorated with this plastic mass, it is necessary to prepare a solution of vodka and honey in a 1: 1 ratio. Cover the mastic with a vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will get a glossy beautiful shine.

"Super Chef" wishes you interesting creative ideas and bon appetit!

Home-made cake is a good reason to please your loved ones and guests. Such a gift can be suitable for any celebration and holiday. Cake home cooking is a culinary product in which we put a part of our soul and mood, so it is more palatable and fresher. At home, you can cook any cakes, for example, chocolate, biscuit, honey, low-calorie, yogurt, fruit. You don't have to be a true chef to do this. Any hostess will cope with this. But no less important final link is the decoration of the cake. The recipe for mastic for a cake at home (recipe with photo) is very simple. If you are not afraid to experiment and want to surprise your household and guests with modern ideas, then mastic is just what you need. Confectionery decorated with mastic will surely delight your loved ones.

Mastic is a unique find in the culinary industry, recipes from which are quite popular among chefs and novice housewives. With its help, you can mold anything, without being limited in your fantasies.

From this section you will learn what mastic is and what it happens to, as well as methods for preparing it at home, how to properly store it, and a lot of other interesting information.

It is not at all difficult to prepare mastic according to the recipe. This will require the most common and affordable products.

What is mastic

Mastic is a sweet, thick, viscous paste used as a decoration for confectionery, this paste is similar to plasticine. It is used to decorate pastries, create patterns, various figures, inscriptions, it is also often used for wrapping cakes. The uniqueness of this mass is that it can be eaten because it is used natural dyes and food. No special skill is required to work with this product. You just need to master the skill of working with it and have a great desire to cook something beautiful and tasty.

The main ingredient of the mastic is granulated sugar or powder. It is advisable to sift the powder through a strainer. If using sugar, then grind it in a coffee grinder. Otherwise, if large particles of sugar get in, the mastic will tear when rolling. Then finished product Wrap in cling film and refrigerate for 20 minutes. In the cold it will become more elastic. This mass can be kept in the refrigerator for about two weeks. freezer- up to several months.

For the first preparation of the recipe, prepare the following items in advance: cling film, rolling pin, round knife, wooden board, molds for sculpting figures, multi-colored ribbon. Confectioners or experienced cooks use special tools. For example, a simple wooden rolling pin is changed to a plastic one. A silicone mat is an important and necessary item in the manufacture of mastic. It is better to purchase silicone mats in different sizes. For rolling out the covering of the carpet, a rug with large markings is used, and for rolling out the figures, a rug with small markings is used.

Jewelry should be prepared in advance so that they have time to dry and not be wet. Ready-made crafts are stored in a sealed container for three months. You need to apply mastic on the cake after you thoroughly grease its base with oil cream and cool. Then it will not dissolve and evenly cover the surface of the cake.

Homemade mastic recipes

Did you know that a cake prepared according to one recipe can be decorated with different mastic? It all depends on what kind of cake you want to make. Maybe it will be prepared in honor of the birthday of a small child and then you will need to fashion a beautiful doll or it will be a cake intended for a woman and strewn with exquisite roses and rose petals. Or maybe you make a cake and fill it with small multi-colored beads with a border around the edges in the form of a decoration. Therefore, it is necessary to decide on the choice of mastic. Some of the easiest and most popular cooking methods are described below.

Milk mastic

In order to prepare this type of mastic, you need to prepare the following products:

  • powdered milk- 160 g.
  • condensed milk - 160 g.
  • lemon juice - 1 tsp.
  • powdered sugar - 150 g.
  1. Mix all the ingredients in a bowl and mix thoroughly until the consistency of plasticine. The mastic will take on a beige color.
  2. You can easily color it by adding a few drops of dye. This mass is mainly covered with a cake and small figures are molded.

Gelatin mastic

This type is used when the cake needs decorations with strong details. Due to the fact that the parts are very durable, this mastic cannot be eaten. It is more difficult to work with it, but the figures are beautiful and accurate. It is very convenient to use small parts, for example, sculpting flower leaves.

Required products:

  • starch - 130 g.
  • powdered sugar - 205 g.
  • gelatin - 1 tbsp. lies.
  • citric acid - 1 tsp.
  • water - 60 ml.
  • honey - 2 tsp.

The recipe is the following:

  1. Gelatin should be dipped in cool water for half an hour. Put dishes on medium fire until all lumps are dissolved. Do not let it boil, otherwise the gelatin will lose its properties. You can cook it with a water bath.
  2. Next, you need to add honey and citric acid.
  3. Now we introduce pre-mixed starch with powdered sugar into the gelatin and mix everything.
  4. Take a shallow bowl with rims
  5. Pour the finished mass there and cover it tightly with cling film so that air does not get in. At the same time, the edges of the film should peek out 5-10 cm from under the rim of the dishes.
  6. Place the mass in the refrigerator for a while until it becomes elastic. If necessary, the mastic can be heated for a few seconds.

List of required products:

  • powdered sugar - 150 g.
  • condensed milk - 200 g.
  • dry milk - 150 g.
  • lemon juice - 2 tsp.
  • cognac - 1 tsp.
  1. Prepare a mixture of powdered sugar and milk powder.
  2. Pour in the condensed milk.
  3. Then pour in brandy and lemon juice. If there is no cognac, then you can cook without it.
  4. When the mass becomes plastic, transfer it to cling film and place in the freezer.

Due to its light structure, condensed milk mastic is used for wrapping cakes. It is very convenient when forming ornaments of small sizes.

Honey mastic

The name suggests that this species is prepared from honey. The structure of honey mastic is soft, so it is quite comfortable to create various figurines and decorations. Honey mastic is also used for wrapping cakes. This mastic has the advantage that it does not crumble when tightened and does not crumble.

Products for honey mastic:

  • honey - 170 g.
  • gelatin - 15.
  • water - 50 ml.
  • powdered sugar - 900 g.

Recipe:

  1. Soak gelatin in water for 30 minutes.
  2. Melt it with a water bath, then pour in the honey.
  3. Powdered sugar must be divided into two disproportionate parts. Put one part of the powder aside, and pour the other part into the gelatin mixed with honey.
  4. Mix all the ingredients and knead the dough, gradually adding another part of the powder.
  5. Honey mastic is ready when there are traces and depressions on it when pressed.

Chocolate mastic

To prepare this recipe, you need to take 200 g of any chocolate (white, dark, bitter) and 1 tbsp. l honey.

Cooking process:

  1. Melt the chocolate in a water bath or microwave.
  2. Combine chocolate mass with honey and mix.
  3. Take a piece of dough and form a circle out of it. If the edges do not tear when rolling the mug, then the mastic is ready. Such mastic is used when covering the surface of the cake and sculpting figures.

Chocolate mastic with marshmallows

  • dark chocolate - 100 g.
  • marshmallow packaging - 100 g.
  • cream 30% fat - 40 ml.
  • cognac - 1-2 tbsp. lies.
  • powdered sugar - 2 tbsp. lies.
  • butter -1 tbsp. lies.
  1. Break into small pieces dark chocolate and melt as described above.
  2. Add a little marshmallow (marshmallows) there, do not forget to stir.
  3. When the sweets are half melted, pour in the cream, cognac, butter and mix it all until the mass becomes homogeneous. The mass should be viscous.
  4. Remove the cooked mass from the heat and add the powder.
  5. Knead the dough well until it is elastic.

Marshmallow mastics

Prepare the following ingredients:

  • powdered sugar - 500 g.
  • marshmallows - 200 g.
  • butter - 1 tsp
  1. We spread the marshmallows in a deep plate and put in the microwave for half a minute until they begin to melt.
  2. Gradually add powdered sugar to them. The powder must first be sifted through a strainer.
  3. Knead the dough to a plastic consistency.
  4. We remove the prepared mastic in cling film and place it in the freezer for half an hour.
  5. Now get to work.

Marshmallow mastic

Marshmallow mastic is the most popular recipe among confectioners, as anything can be molded from this type.

Use the following products:

  • powdered sugar - 1.5 cups.
  • marshmallows - 100 g.
  • lemon juice - 1 tbsp. l.
  • dye
  1. Put the marshmallows in a deep bowl and pour in the lemon juice.
  2. Reheat in the microwave. You can use the old method and heat these ingredients in a water bath.
  3. When the soufflé swells and expands, it's time to take it off the heat.
  4. marshmallow white color Can be dyed any color with food coloring. You need to add the dye to the swollen soufflé and mix the mass with a spoon.
  5. Slowly pour the powdered sugar into the mastic and mix thoroughly. As the dough kneads, it will begin to thicken. When the mastic stops sticking to your hands, it means that it is ready.
  6. Put the finished mastic in a film or plastic bag and close tightly to prevent air from entering. Place in the refrigerator for half an hour.

When working with this type of mastic, sprinkle the surface of the table with starch.

Flower mastic

Preparing and applying flower mastic is a delicate and skillful business and requires special care. Only very experienced chef can work with this type of mastic, since dazzling graceful roses and natural buds is the work of a professional. This mixture is used for decorating wedding cakes, cutting petals.

You'll need:

  • gelatin - 10 g.
  • powdered sugar - 500 g.
  • water - 50 ml.
  • corn syrup - 50 ml.
  • cooking oil - 1 tsp
  • cellulose - 10 g.
  • egg - 2 pcs.

Preparation of flower mastic:

  1. Soften gelatin in water and leave for half an hour.
  2. In a separate bowl, mix powder, cellulose and lemon juice.
  3. Heat softened gelatin in a water bath, do not forget to stir constantly.
  4. Then pour in the confectionery fat and corn syrup, without bringing to a boil.
  5. Remove the dishes from the heat and carefully pour this mass into a bowl with powdered sugar, while whisking with a mixer or blender.
  6. Next, increase the speed of beating and pour in the lemon juice and egg whites. Blend until the mixture is white and airy.
  7. Oil the table and lay out the mastic.
  8. Give it an elongated shape and place in cling film.

There are some other types of mastic, but they are not so common among housewives. For example, marzipan has a very soft structure, so it is difficult to sculpt anything from it. This type is mainly used to cover pies and cakes.

How to make colored mastic

To give the cake a beautiful and finished look, you need to color the mastic. It is worth thinking about color in advance. You can purchase dyes at the store or make your own by mixing fruits and vegetables.

Ready-made food colors are divided into three types: gel, liquid and dry. You can make your own dye. To do this, grate the vegetables and squeeze the juice. More modern way juicing - using a juicer. Compared to store-bought, vegetable dyes give a less desirable color. You can add more dye. But this is not entirely good, as the mastic will become liquid.

What vegetables and berries can give color and make colored mastic? For example, adding carrot juice will give an orange color, grape or blueberry juice a blue color, and coffee or cocoa a brown color. From beetroot juice you can get a pink palette, and strawberry or raspberry juice will give a shade of red.

When mixing several dyes, you can get an additional color range. How to decorate a cake directly depends on the occasion: children's cakes can combine the brightest and richest colors. Wedding cakes calmer: pink, blue, sky blue, white, beige shades.

  1. Try to use only sifted icing sugar so that the mastic does not tear.
  2. Mastic can only be used on a cake previously lubricated with butter cream.
  3. Prepare the details for decorating the cake in advance.

When you first see a mastic-decorated cake, it's hard to imagine what it is. Mastic is a homogeneous binder and adhesive substance. The consistency of mastic is similar to plasticine, only this plasticine is edible. You can sculpt any figures from it or roll out a thin canvas to completely cover the cake.

Decorations made from mastic are not only beautiful, but also edible, because only natural products and food colorings are used to prepare this substance. There are several recipes for making mastic. The mastic prepared according to each of these recipes can be used in different ways - it is most convenient to sculpt figures from one substance, and it is easier to roll the other into a thin layer and cover the cake.

The basis of each mastic - powdered sugar or sugar and marshmallows, but the rest of the components are different. Exist honey, gelatin, dairy, marzipan, flower and industrial. Of all these recipes for home cooking, only the last one is not available.

sugar mastic on prescription .Watch the video!..


As the name implies, honey mastic is prepared with the addition honey. Due to this, it is soft and plastic, it is easy to sculpt various details and figures from it. Such mastic does not crumble and does not crumble.

basis gelatinous mastic is gelatin. This mass is also called pastilage. Due to the addition of gelatin, this putty sets quickly when exposed to air, making it ideal for preparing small pieces such as stamens or flower petals.

Mastic prepared with the addition condensed milk, is called dairy. Milk mass is most often used to cover the base (the cake itself). You can also sculpt small and simple figures from it.

Used to cover the base marzipan mastic. It has a soft texture that allows you to roll it out in a thin layer. But sculpting details or making inscriptions from it will not work, since it contains crushed almonds.

Flower mastic designed for the manufacture of thin and complex parts, such as flowers and leaves. Small details cut out of it look very natural and do not lose their shape.

Marshmallow mastic

Ingredients:

Powdered sugar
chewing marshmallow (also called marshmallow)
2 tbsp. spoons of water
a few drops of lemon juice

How to make marshmallow fondant:

    Place marshmallows with water and lemon juice in the microwave for 30-40 seconds. Be careful - marshmallows swell during melting, so carefully monitor the process.

    Once the marshmallow has melted, remove it from the microwave and start adding the powdered sugar, mixing thoroughly.

    Powder should be added in small portions so as not to pour too much. When the mass becomes thick enough, continue kneading it with your hands, without ceasing to add powder. As a result, the mass should become in consistency, like soft plasticine.

Milk mastic

Ingredients:

Condensed and dry milk in equal proportions
powdered sugar
lemon juice

How to prepare milk mastic:

First, milk powder and powder are mixed, and then condensed milk is gradually added. The mass is thoroughly kneaded until it looks like soft plasticine.

Any mastic after cooking should be wrapped in cling film and put in the refrigerator for 30-40 minutes. After that, you can use it. Mastic will keep in the freezer for up to 3 months.

Modern cooking cannot be imagined without mastic confectionery. This decoration not only attracts the eye, but is also very delicious product. Nevertheless, four centuries ago, people did not suspect what cake mastic was. In the 16th century, this sweet became popular among confectioners in Western Europe. However, at that time, purely sweets were made from it.

What is mastic for cake and pastries, the world learned 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 pasty, 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 cakes) can withstand the weight of the mastic.

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

There are a lot of recipes for making mastic, so each person can look for a suitable option for himself to make it with his own hands. You do not need to take a special master class for this. A mastic cake is prepared at home in a matter of hours.

It should also be noted that in itself this decoration is very high-calorie. There are about 393 cal per 100 grams of product.

Variety of mastic

Today, powdered sugar decorations can be found in any confectionery and even grocery store. It is also quite possible to cook them at home. However, before that, 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.

Gelatin mass in some recipes is called pastilage. Such mastic hardens very quickly, remaining elastic and firm. This effect is achieved thanks to the base of the decoration - gelatin. This option is ideal for cutting flowers and small details.

The next type of mastic is made not from sugar, but from honey. Thanks to this, the mass is 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 mass, you can not only cover the entire upper cake, but also fashion small simple figures from it. The main ingredient is

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

The best option for complex mastic products is a 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 used for cakes in a wide distribution. It is impossible to cook it at home. This mastic is suitable for wrapping the cake, and for decorating it. The appearance is often more beautiful and brighter than when made at home, as various industrial dyes and other additives are used in the industry.

Basics of making mastic

In order to make a sugar mass, you need to take care of the availability of 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 manufacturing. Also at hand should be cling film, a round sharp knife, a ruler, molds and various accessories (ribbons, beads, etc.).

Before cooking, it is important to understand what mastic is. For a cake, this is a decoration, but not its basis 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 mass so that the mixture does not dry out very quickly.

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

Start only after upper layer the cream will dry completely. It is recommended that the confection be covered with a dry biscuit or marzipan mass.

homemade mastic recipe

For the cake, it is customary to use gelatin, marshmallow or milk mass. The first option is the most budgetary, 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 enameled bowls. In the first, cold water and gelatin powder are mixed. In the second, sift the powder. After the mass has swollen in the first bowl, it must be held for several minutes in a water bath. 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 figures and pouring the top cake. By consistency, it should be soft and viscous. The composition of the ingredients includes: 200 g of regular marshmallow, 2 tbsp. tablespoons of water, 100 g of powdered sugar. Optionally you can add food coloring. In this recipe, marshmallows play the role of gelatin.

For quick preparation of this type of mastic, you need a microwave oven. Zephyr is filled with water and pounded with a fork. Then the mass is placed in the microwave for 1 minute. After the marshmallow is completely melted, sifted powdered sugar is added to it. As soon as the mass begins to resemble plasticine in consistency, 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 with most housewives because of its richness and sweetness. In consistency, it will be similar to marshmallow. The composition of the ingredients includes: 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.

The preparation of a condensed mass is reduced 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 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 mass a light shade, you can also use the juice of spinach, beets or carrots.

from mastic

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

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

For cream and layer you will need: 450 g of fat-free yogurt, 200 ml of cream, 20 g of vanilla and cappuccino powder, 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of gelatin Canned fruits are added to taste. Jelly can be used instead.

Fruit mastic cake step by step:

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

2. The form is generously lubricated. You can not sprinkle its edges with flour or powder.

3. The resulting mass of cookies 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 is placed in the refrigerator.

5. The cookie dough is rolled into cakes. Bake only on low heat.

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

For such a cake, milk mastic is best suited. Figures can be made ahead of time.

Sponge mastic cakes

Do-it-yourself mastic biscuit cakes can be prepared 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.

Sponge mastic cake step by step:

1. To prepare the cakes, all the ingredients for the dough are mixed.

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

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

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

For a biscuit product, marshmallow mastic is better suited. It is not recommended to install figurines on ground nuts or raisins.

Layered mastic cakes

To prepare such confectionery, it will not be superfluous to go through the following master class. A mastic cake based on puff cakes requires products such as 650 g flour, 400 g butter, 2 eggs, 150 ml water, 1 tbsp each. a spoonful of cognac and vinegar, salt. The main ingredients of the cream are milk (750 ml), egg yolk (4 pcs.), sugar (200 g) and butter (120 g). Also in the layer, you can add 50 g of flour and 1 tbsp. vanilla spoon.

To get started to cook puff cakes from mastic 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 that, both masses are mixed until smooth. At the final stage, oil and flour are added to the mixture. Ready dough is divided into 12 parts (future cakes). In parallel is done custard in the oven at 220 degrees.

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

If the mastic does not roll well, it can be slightly warmed up.

It is best to install the figurines on a layer of buttercream or marzipan.

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

Baking cakes at home is a hobby of many housewives. Significantly improve appearance the finished product will help the use of mastic. What is it and how to use it - read the article.

Mastic for a cake for covering: a method of preparation

Mastic is a sweet decorative material that allows you to decorate in an original and bright way. Ready-made mass is sold in stores, but self-made mastic for covering the cake will be the best. At home, during the manufacture, you can adjust the taste of the paste and its consistency, and also be sure that it is made only from natural ingredients.

Marshmallow mastic

It is convenient to work with this paste, as it rolls out easily and does not harden during the wrapping of the cake. A solid marshmallow gives a single color, and when using different marshmallows, you can achieve several shades without adding dyes.

Would need:

  • 100 g marshmallows;
  • 200 g of powdered sugar;
  • 4 tsp milk;
  • a small piece of butter.

Marshmallow is finely chopped and poured with milk. Next, you need to either heat the mixture in the microwave, or melt in a water bath. When the marshmallow begins to melt, butter is added to it. The soufflé can be removed from the heat when it is completely dissolved. Powdered sugar is added to the resulting workpiece in parts. The mass is constantly mixed. Readiness can be determined by its consistency - the best mastic for covering the cake should resemble elastic dough and not stick to your hands. The resulting mass can be stored in a cool place for up to 3 months.

Milk mastic

Easy and quick to prepare milk mastic for covering the cake. The recipe includes inexpensive ingredients, and no special cooking skills are required to create pasta. The finished mass tastes good - condensed milk makes the mastic look like toffee.

Would need:

  • 1 can of condensed milk;
  • 200 g of powdered sugar;
  • 200 g of powdered milk;
  • 2 tsp lemon juice.

Powder, milk and lemon juice are mixed. Next, you need to add condensed milk in parts, while kneading the workpiece until it becomes dense. A ball is formed from the resulting homogeneous mass, sprinkled with powdered sugar and cooled in the refrigerator for 12 hours. Before starting work, the mastic should lie down at room temperature for half an hour. Such a blank can be stored for up to three months, provided that it is protected from drying out.

Honey mastic

A distinctive feature of this mastic is its softness. The finished mass does not crumble and does not crumble, and also helps to mask the external imperfections of the cake.

Would need:

  • 950 g of powdered sugar;
  • 125 ml of honey;
  • 15 g of gelatin;
  • 45 ml of water.

Pour gelatin with water and wait until it begins to swell. Then add honey to it and heat it all over low heat until the gelatin dissolves. The honey mixture is added to the powdered sugar, and then it all mixes well. If the spoon does not cope with the density of the mass, then it should be kneaded with your hands. The workpiece must lie in a plastic bag for 30 minutes before use.

Ready mastic for covering the cake can be stored for 3 months at room temperature, and up to a year in the freezer.

Gelatin-based mastic

Gelatin for covering is considered universal, so if a blank remains after that, then flowers or figures can be molded from it. Sweet Mass it turns out very soft and easily rolls out with a thin layer, necessary for covering the product.

Would need:

  • 10 g of gelatin;
  • 450 g of powdered sugar;
  • 1 tsp lemon juice;
  • 4 tsp water.

Gelatin is soaked in water and then boiled over low heat until it dissolves into the liquid. The workpiece must be periodically stirred and not brought to a boil. Next, mix the icing sugar with gelatin and lemon juice. The mass is mixed until completely homogeneous, covered with cling film and put in the refrigerator for an hour. After that, you can begin to cover the product.

The prepared mastic for covering the cake is stored carefully packed in cling film or an airtight container. In the refrigerator, this is a period of up to 3 months, and in the freezer compartment - up to six months. Before cooking, the mastic must be removed in advance so that it warms up to room temperature.

Coloring mastic

Homemade mastic is usually white or yellow. To give finished product brighter shades, you can use the following options:

  1. In the process of kneading the workpiece, add dry or gel dye to it. It should be borne in mind that by painting all the mastic in one color, you will get a plain cake. If it is also planned to make decorative figures from the prepared mass, then this coloring option will not work.
  2. Ready-made mastic for a covering cake is painted in different colors by separating it from the total mass of pieces of the desired size. To do this, the tip of the toothpick is painted with a bright gel and colored dots or lines are applied to the workpiece. After that, the piece is thoroughly mixed so that the color is evenly distributed.
  3. To get a brighter shade, it is necessary to paint the mastic after the cake has been covered with it. diluted with a few drops of vodka, and then applied to the product with a sponge.

If you do not want to buy artificial dyes, you can use natural products. Beetroot, pomegranate, cherry, carrot, cranberry, orange and blackberry give bright shades.

Covering the cake: step by step instructions

  1. The surface of the cake should be made smooth, as any bulges, bumps or pits will be visible under the mastic. To give an even shape, you should coat the top and sides of the confectionery with a thin layer of cream, which will smooth out all the bumps. After applying it, the cake should be cooled in the refrigerator.
  2. The kitchen table is abundantly sprinkled with starch or powdered sugar, and then homemade mastic is laid out on it. To cover the cake, it must be rolled out with a rolling pin to a thickness of 5 mm.
  3. A layer of mastic is carefully transferred to the cake.
  4. It is necessary to smooth the rolled mastic: first from above, and then from the sides. When smoothing, you need to make sure that air bubbles do not form - this will spoil the appearance of the product.
  5. Excess mastic is cut off along the bottom edge of the cake.

If the close-fitting turned out to be not very neat, you can mask the flaws with decoration - cream inscriptions or voluminous figures.

Rules for working with homemade mastic

There are several general rules which should be followed when wrapping the cake with mastic on your own:

  1. To prepare the mass, you should carefully choose the powder. In the presence of large sugar crystals, the covering may tear.
  2. Mastic is not applied to cream of sour cream or excessively soaked cakes, since the coating may dissolve from contact with moisture.
  3. If the mastic for the covering cake has frozen and stopped rolling out, then heating it in the microwave will help. After that, it will again become plastic.
  4. To give the coating of the cake a mirror shine, you need to grease the cover with a solution of vodka and lemon (1: 1). The smell of alcohol will disappear from the product, and the glossy shine will remain.

Homemade mastic does not require a lot of money or time, because it is prepared from simple products. But now any cake can be turned into a small work of art that will delight loved ones and surprise guests.