How to make mastic for the cake at home: recipes

The content of the article

• DIY cooking tips
• Homemade mastic cake decorating recipes
• Honey
• Sugar
• Dairy
• Chocolate
• From condensed milk
• From marshmallows
• From gelatin
• Flower
• How to make mastic color or shiny
• Based on Marshmallows
• From milk powder
• How to make mastic and make figures out of it
• Cake decorating workshop
• Photo of beautiful design of cakes

Homemade cakes have a special energy: they convey the warmth of the hands of the mistress of the house, the special mood of the holiday for which they are prepared. Ideally, when this dessert is original, expertly decorated. It will be very useful for a hospitable hostess to learn about the varieties of mastic and learn how to make mastic for the cake at home, as well as prepare holiday decorations from it, surprise your family and guests. Let’s look at the variety of recipes and find out whether it is so difficult to create such a sweet beauty.

DIY cooking tips

Mastic is an elastic confectionery mass resembling plasticine in its properties. The most ornate confectionery jewelry is made of it, but working with this confectionery product requires some skill and skill, which will be honed with experience. From the very beginning you need to know some culinary tricks, how to work with mastic.

The basis of the mastic is powdered sugar, which is better to sift through a fine sieve before cooking. If crushed sugar grains fall into the mass, it will break when rolled. After cooking, put the mastic in polyethylene and put in the refrigerator for 20 minutes – this time is needed to make the mass more plastic. It is allowed to store the finished mass tightly wrapped in polyethylene for 2 weeks in the refrigerator or 2 months in the freezer.

Dyes are added during kneading of sugar dough. If you need mastic of different colors, first knead the unpainted dough and separate a piece of the required size, and the rest of the mass will be mixed in polyethylene to prevent drying. A piece of dough is formed into a circle with a depression in the middle with your hands and, after adding a few drops of dye there, knead until a uniform color is obtained.

At first, the culinary equipment that is in every kitchen is useful for work. The mastic is rolled out with a wooden rolling pin on the table, the edges after cutting the cake are cut with a round pizza knife, some figures are squeezed out using cookie cutters. Skillful housewives use spoons of different sizes to make flower petals: fill the recess with rolled dough, take the leftovers around the edges, connect the finished petals.

When the passion for decorating cakes grows into a favorite hobby, it is worth purchasing special tools. The first purchases may be a smooth plastic rolling pin for rolling mastic, silicone rugs with markings (larger – to conveniently roll out the slinky for the cake, smaller – to roll out the elements of the figures). Stacks for sculpting, cutting for a variety of flowers, leaves, butterflies, silicone molds to form the same small shapes – letters, buttons, beads will help in the work.

It is very important that the base of the cake, which will be covered with mastic, is not wet: first it must be covered with butter cream and refrigerated until it completely hardens, because the mastic will dissolve with any contact with a moist cream. Crafts from mastic need to be done in advance, it is better two weeks before making the cake so that they can dry in the air. Finished jewelry is stored for several months in a tightly closed container.

Homemade mastic cake decorating recipes

First you need to figure out how to decorate the cake at home, what plan you want to realize: for example, cover the cake with a patterned veil, fashion a delicate rose flower or make a model of a sports car. Then you need to choose which mastic is best suited for these purposes. For many housewives, it is important that homemade mastic include affordable simple ingredients, and it has universal use.

Honey

This mass is softer than sugar, does not crumble, does not crumble, so it is very convenient to use it for wrapping the cake, forming the details of the decoration. Ingredients for cooking:

• powdered sugar – 900 g;
• honey – 175 g (in volume this corresponds to 125 ml);
• water – 45 ml;
• gelatin – 15 g.

We do this:

1. Soak gelatin in water for 30 minutes.
2. Heat a mixture of honey and gelatin in a water bath.
3. Set aside a glass of icing sugar, pour the honey mixture into the residue, knead the sugar dough, gradually interfering the remaining icing.
4. The mastic is ready if, when pressed, a depression from the finger remains on it.

Sugar

Good for sculpting figures, flowers. We will need:

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

The process gradually consists of:

1. Soaking gelatin for half an hour, then warm in a water bath.
2. Adds lemon juice, vanillin. By adding a little powdered sugar, knead the mass until elastic dough.
3. The mass cannot be allowed to become too hard, because then it will crumble during operation.

Dairy

This mastic is made with the addition of milk powder, sometimes baby formula or dry cream is used instead. For cooking, you need 160 g of milk powder and other ingredients:

• icing sugar – 160 g;
• condensed milk – 170 g;
• lemon juice – 1 tsp.

Cooking method:

1. Mix milk powder and powder in a container.
2. Add lemon juice, condensed milk.
3. Knead plastic dough.

Consider a homemade condensed milk recipe.

Chocolate

For its preparation, dark chocolate is used – milk or bitter, but they also make mastic with a bar of white chocolate. One of the recipes:

• Melt 100 g of dark chocolate in the microwave, add 1 tbsp. lies. honey and knead.
• How to check readiness: tear off a piece of dough, roll it into a ball and flatten it with your fingers – the edges of the finished mastic should not break. Chocolate roses from such a mass look very impressive.

So the chocolate mass is prepared according to another recipe. You will need:

• dark chocolate – 100 g;
• cream 30% – 40 ml;
• marshmallows sweets – 90 g;
• powdered sugar – 2 tbsp. lies .;
• cognac – 2 tbsp. lies .;
• butter – 1 tbsp. lies.

The recipe for the steps:

1. Melt the chocolate completely in a water bath.
2. Without removing from the heat, add marshmallows, stirring constantly.
3. When the marshmallows are half dissolved, add cream, butter, cognac and mix until smooth..
4. Removed from the heat, add icing sugar.
5. Knead until mastic becomes like elastic dough.

From condensed milk

Often used type of mastic, because thanks to the oily, soft structure it is convenient to use it for tightening cakes of different shapes, sculpting figures of medium size. The mass with condensed milk is tasty and is eaten with pleasure. In addition to 200 g of condensed milk, you will need:

• icing sugar – 160 g;
• milk powder – 160 g;
• lemon juice – 2 tsp .;
• cognac – 1 tsp.

Mix the powder and milk powder, gradually pour in the condensed milk. Add cognac, lemon juice, mix well. This mastic will not be white, it always has a yellowish tint.

From marshmallows

Marshmallow marshmallow mastic is very popular, for its preparation it is better to buy plain marshmallow candies or divide them by color before cooking. You will need:

• 200 g marshmallows marshmallows,
• 500 g icing sugar,
• 1 tsp butter.

Step by step cooking:

1. Put the marshmallows and butter in a container and heat in the microwave for a few seconds so that the marshmallows begin to melt.
2. Stir the mixture with a spoon until smooth, add powdered sugar in small portions.
3. The finished dough should feel like plasticine.

From gelatin

This type of mastic is called pastilage: it is indispensable when you need to make durable details, for example, handles for a basket, to decorate a cake, but it is almost inedible, because it is very hard. If the pastelage is dried, it retains its shape very well, so it is sometimes used to make patterns for sculpting figures with small details. Ingredients for cooking:

• icing sugar – 240 g;
• starch – 120 g;
• gelatin – 1 tbsp. lies. with a slide;
• cold water – 60 ml;
• citric acid – 1 tsp .;
• honey, better artificial – 2 tsp.

Process:

1. Pour gelatin over water for 30 minutes, then melt in a water bath, add citric acid, honey.
2. Separately mix starch with powder and gradually add to the gelatin mixture, until a homogeneous smooth consistency is obtained.
3. Cover the bowl with cling film, pour mastic into it, wrap it with plastic wrap and place it in the cold until the mass stops spreading.
4. Before use, the pastelage must be kneaded well, if it is very cold and can not be sculpted, put in the microwave for 5 seconds.

Flower

The ability to work with floral mastic is evidence of mastery in the confectionery business, because it is used for sculpting delicate, realistic buds. This mix leads the way in decorating wedding cakes. Ingredients for cooking:

• powdered sugar – 550 g;
• gelatin – 10 g;
• water – 50 ml;
• lemon juice – 20 ml;
• corn syrup – 60 ml;
• cooking oil (shortening) – 20 g;
• carboxymethyl cellulose – 10 g;
• egg white – 2 pcs.;
• icing bleach – optional, to give a whitish color.

Cooking Technology:

1. Add water to gelatin and leave to swell.
2. Put powdered sugar, cellulose, bleach (if any), lemon juice in the mixing bowl.
3. Heat soaked gelatin in a water bath, stirring, add confectionery fat, then – corn syrup.
4. Remove from heat, turn on the food processor at medium speed, add liquid in a thin stream to powdered sugar.
5. Then switch the harvester to high speed, add protein, lemon juice.
6. As soon as the mass turns white and homogeneous, stop mixing immediately.
7. Put the mastic on a greased work surface, form a sausage and pack it tightly in cling film.

The mass is left to rest at room temperature for about 20 hours before starting to use it in culinary creativity. Such mastic is stored in the refrigerator for up to 3 months, in the freezer – for up to 6 months. Before making a cake, you need to defrost it without using a microwave.

How to make mastic color or shiny

Before making color mastic for cakes at home, you need to determine exactly which colors will be needed and which dyes will be used: special purchased or natural dyes made from fruits and vegetables. If natural dyes are preferred, they are made in advance in a few days, they can be stored in the refrigerator.

To get a vegetable dye, the berries are crushed, the vegetables are rubbed on a fine grater, the resulting juice is squeezed through cheesecloth. When adding vegetable dyes, you need to know that they give a less saturated color compared to purchased food colors. If more natural dye is added for color saturation, the mastic may turn out to have a bright aftertaste of the added juice and will be more liquid, therefore it will be necessary to add powdered sugar to achieve the desired consistency.

Herbal ingredients give such colors:

• shades of red – juice of cranberries, strawberries, raspberries, red currants, various syrups of red color or red wine;
• saturated pink color – beets;
• yellow – infusion of saffron or lemon peel;
• green color – spinach;
• Orange color – carrot juice or orange peel;
• blue and violet dye – juice of grapes, blueberries, red cabbage;
• Brown color – cocoa powder, strong coffee or sugar roasted in a pan (in proportion to water 5: 1).

Purchased food colors are divided into the following types:

• dry – have a powdery appearance, before adding to the mastic it is necessary to dilute in water (for 1 tbsp. Lounges. Take the paint on the tip of the knife);
• liquid – they are better to add to mastic instead of water;
• gel – more dense and concentrated dyes than liquid, and more economical.

By mixing dyes, mastics of various colors are obtained. For example, mixed together yellow, green and red dyes create a black dye, which is added to the mastic to give the test shades from light gray to saturated black. The choice depends on the product and on the occasion: wedding cakes abound in white, pink, golden shades, and children’s cakes are full of rainbow colors.

After making figures for decorating cakes, they often leave traces of starch or powdered sugar, which were used to roll the mass. To mastic mass shone, you need to dissolve 1 tbsp. lies. honey in 1 tbsp. lies. vodka, apply the resulting mixture at the last stage of cake preparation with a soft brush. Vodka will evaporate, it will not leave any aftertaste or smell, and jewelry will have a glossy finish.

The formation of various decorations for cakes is a confectionery art that even a novice hostess can learn. After watching our selection of videos, you will notice for yourself all the important nuances of preparing mastics of different types, see practical techniques for how to make a cake tight, patterns, glue pieces of mastic and beautifully process the seams.

Following these tips, beginning confectioners will step by step learn how to make a cake from mastic, what tools are convenient to use, how to draw inscriptions, what technique of forming figures, how to use pastilage to accurately display all the small details on a complex figure for a cake. You will get inspiration and can easily practice the knowledge presented in the video.

Based on Marshmallows

From milk powder

How to make mastic and make figures out of it

Cake decorating workshop

Photo of beautiful design of cakes

On a birthday, a cake is the main decoration of the table, it itself can be a gift to a birthday person and often reflects his interests and hobbies. For men, they often make cakes with a decor on the theme of fishing, sports, cakes in the form of a book, a case with money. When the hero of the occasion is a woman, she will be pleasantly surprised by a cake with decorations in the form of a bouquet of her favorite flowers, a luxurious bow or weightless butterflies. If the occasion for the celebration is an anniversary, it is appropriate to decorate the cake with numbers according to the number of years of the anniversary, using food coloring with gold or silver glitter.

There is a place to go for a fantasy while decorating a cake with mastic for a children’s birthday. Desserts for the smallest are decorated with figures of angels, make inscriptions of how old the baby was. Older children will be surprised by the figures of heroes of their favorite cartoons, cakes in the form of toys or cars, covered in multi-colored mastic. Such decorations are sometimes combined with pastille cake decorations. You can buy pastille or cook it at home. Cakes with thematic decorations on the occasion of significant events are appropriate, for example, when a child goes to school.

Mistresses who have good practice in working with mastic can bake even a wedding cake at home. Now popular are multi-tiered wedding cakes. To harmonize with the theme of the wedding, they can be covered with colored mastic of a certain color and include the appropriate decor. Superiority in decorating these cakes is occupied by floral mastic, which is used to sculpt graceful figures of pigeons or many flowers that cannot be distinguished from real ones..