The cake at home does not always turn out beautiful and smooth. To ensure that sweet products are always pleasing to the eye, many housewives use mastic - an elastic and viscous mass based on powdered sugar. Let's figure out how to cook it in your kitchen.
Homemade mastic for marshmallow cake
Marshmallows are small marshmallow candies, souffles. Working with such “material” to prepare mastic is a pleasure. Marshmallow easily takes the desired shape and does not stick to your hands.
- Marshmallow 100 (grams)
- Lemon juice 1 (tablespoons)
- Powdered sugar 1 (glasses)
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Making cake mastic at home is very easy. To prepare mastic, it is better to choose a white ingredient, and then add dye to it if necessary. If this type of soufflé is not available to you, you can use white and pink candies. -
Cut the pink and white soufflé into halves. Place the white parts on one plate and the pink parts on another. -
Add lemon juice to a plate with white marshmallows (cut a small slice from a pre-washed lemon and squeeze the juice directly into a tablespoon). -
Place the marshmallow candies with lemon juice in the microwave and heat for about 20 seconds. If you don't have a microwave, heat the soufflé in a water bath. The mass should increase in volume. After heating, you can add dye to the mass and mix. -
Sift the powdered sugar through a fine sieve (more than once). Add it to the sweets in small parts and gradually mix with a wooden spoon. When the mass becomes thick enough, sprinkle the surface of the working area of the table with powdered sugar and knead the mastic with your hands (it should easily come off your hands). -
Wrap the mastic in cling film very tightly to prevent air from getting in. Keeping the mastic in the refrigerator for half an hour is enough.
Bon appetit!
Mastic for cake made from condensed milk and powdered sugar
If you don't have ready-made powdered sugar, make your own. To do this, you need to pour a few tablespoons of sugar into a coffee grinder and grind it to a powder.
Cooking time – 7 hours 45 minutes.
Cooking time – 15 minutes.
Number of servings – 1.
Ingredients:
- Powdered milk – 1.5 tbsp.
- Powdered sugar – 1 tbsp.
- Condensed milk – 150 gr.
- Lemon juice – 1 tsp.
Cooking process:
1. Wash fresh lemon with running water and wipe with paper or kitchen towel. Cut a small slice and squeeze out the juice. We need 1 teaspoon.
2. In a separate deep container, mix the ingredients: milk powder (if desired, it can be replaced with dry cream), powdered sugar and lemon juice.
3.Open a can of condensed milk and pour the required amount into the rest of the ingredients. Mix the mixture thoroughly until smooth.
4. When the mixture begins to thicken and is harder to mix with a spoon, transfer it to the work surface of the table, generously sprinkled with powdered sugar. Continue kneading until the mastic begins to easily curl into a lump and stops sticking to your hands.
5. The mastic should feel elastic and elastic to the touch. Wrap the lump in cling film and place in the refrigerator overnight. Before sculpting figures from mastic, let it become softer (unwrap it and leave it for half an hour).
Bon appetit!
Mastic made from gelatin and powdered sugar at home
Why is gelatin added to mastic? There are jewelry that require jewelry work. For example, if you need to make flowers from mastic or depict a person’s face.
Cooking time – 35 minutes.
Cooking time – 35 minutes.
Number of servings – 1.
Ingredients:
- Gelatin – 2 tsp.
- Water – 10 tsp.
- Lemon juice – 1 tsp.
- Sunflower oil – 1 tbsp.
- Egg white – 1 pc.
- Powdered sugar – 450 gr.
Cooking process:
1. Place 2 teaspoons of gelatin in a heated container. Fill it with water in the amount of ten teaspoons. We wait a while - the gelatin should absorb all the water and swell. The result will be something like porridge.
2. Now the gelatin needs to be melted. We take two containers. One should be larger and the other smaller in diameter. Pour water into a large container until it reaches the middle. Place gelatin in a smaller container. We lower the smaller pan inside the larger one so that it hangs on the edges of the larger container, and is not completely immersed in it.Gelatin must dissolve, but not boil, otherwise it will lose its properties.
3. Pour pre-sifted powdered sugar into another pan (clean and dry). Do not allow water to get into either the powdered sugar or mastic, as well as crumbs and other particles. In the first case, the products melt, in the second, the mastic will tear when rolling.
4. Rinse the lemon. Wipe it dry with a towel and cut a small slice from the whole fruit. Squeeze a few drops of juice into the powdered sugar.
5. Then add sunflower oil to the mass. Break the egg and separate the yolk from the white. Under no circumstances do this over a pan of powdered sugar. Pour the egg white into the mixture.
6. Pour in the melted gelatin and begin to knead the mass with your hands until it thickens. The complete readiness of the mastic can be judged by the following signs: it easily curls into a ball and does not stick to your hands.
7. Wrap the mastic in cling film and leave it for storage in the refrigerator.
Bon appetit!
How to prepare chocolate mastic for a cake?
Honey gives chocolate an unusual flavor note. You can cover the cake with chocolate-honey mastic or make various decorations for the product from it - flowers, leaves, figurines.
Cooking time – 35 minutes.
Cooking time – 35 minutes.
Number of servings – 1.
Ingredients:
- Bitter chocolate – 1 bar.
- Liquid honey – 2 tbsp.
Cooking process:
1. First, break the dark chocolate bar into two parts in a ratio of 1/3 to 2/3. Separately from each other we disassemble the pieces of tile into smaller pieces. Place more pieces into the pan.Melt the chocolate using a steam bath (pour water into a large container to the middle, place a pan with chocolate inside it - it should hang on the edges of the larger container).
2. When the product melts, stir it vigorously enough so that no lumps form. Do not keep the chocolate mixture on the fire for too long, otherwise it will curdle.
3. Pour in the remaining portion of chocolate. Mix it with the melted mixture until completely dissolved.
4. Place honey in a saucepan with chocolate. Stir the sweet mixture until it thickens (takes about three minutes).
5. Then we begin to mix the mass with our hands until a single lump forms. It will easily come off your hands. This will take us 20 minutes. The mastic is ready! Wrap it in cling film and keep it in the refrigerator.
Bon appetit!
Roses made from mastic for cake at home
To make the roses more realistic, use gelatin to make mastic. These will be elegant flowers that will decorate any wedding or other celebration cake.
Cooking time – 1 hour 40 minutes - 2 hours 20 minutes.
Cooking time – 1 hour 20 minutes.
Number of servings – 1.
Ingredients:
- Gelatin – 1 tsp.
- Powdered sugar – 250 gr.
- Water – 70 ml.
- Lemon juice – 1 tsp.
Cooking process:
1. Pour gelatin into a small saucepan and fill it with purified water at room temperature. Depending on the speed of dissolution of the ingredient, it will take from 20 to 60 minutes.
2. Sift the powdered sugar through a fine sieve into a separate deep container. Make a small well in the center, into which we gradually pour gelatin. At the same time, mix the ingredients with each other.
3. Wash a medium-sized lemon.Remove all moisture with a kitchen towel. Cut a slice from the whole fruit and squeeze out the juice in the amount of one teaspoon. Pour the juice into a container with a mixture of gelatin and powdered sugar.
4. Mix the mixture using a wooden spoon. When the mixture begins to thicken, mix it with your hands. Roll the mastic into a single lump and cut into several small pieces. Give them a slightly flattened shape, wrap them in cling film and place them in the refrigerator.
5. Before you start sculpting roses from mastic, take the pieces out of the refrigerator and knead them with your hands to the required size. If the roses are not white, add dye and knead the mastic until a single shade is obtained. We roll out the lumps thinly and begin to form the petals.
6. Cut thin strips of mastic into small rectangles. We fold their edges so that the rectangles look like petals. We twist the first “petal” tightly into a bud, then in the same way we wrap the other “petals” around it.
Bon appetit!
A simple recipe for making marshmallow mastic for a cake
Mastic is an excellent option for decorating confectionery products. It is afraid of moisture, so it must be stored in a dry place: it is better to place the figures in a container, and the mastic layers in cling film or cellophane.
Cooking time – 2 days. 4 hours
Cooking time – 3 hours 30 minutes.
Number of servings – 1.
Ingredients:
- White marshmallow – 0.5 kg.
- Powdered sugar – 900 gr.
- Water – 2 tbsp.
- Liquid vanillin – 1 tsp.
- Food coloring - optional.
Cooking process:
1. Place marshmallows in a deep bowl. Pour a couple of tablespoons of purified water into it.Pour regular water halfway into another deep container, place a bowl of marshmallows in it and place the structure in the microwave. Melt marshmallows for 30 seconds. Stir the marshmallows with a spoon and repeat the melting procedure until the mass becomes homogeneous. Add liquid vanillin to the marshmallows and mix the mixture again until smooth.
2. Free up the work area for further manipulations with marshmallows. We wipe the table. Sift the powdered sugar through a fine sieve. Make a hole in the center of the mound and pour in the marshmallows. Sprinkle your hands with powdered sugar and knead the mastic. As a result, we get a soft airy mass from which figures will be molded well. Cut off the required amount of mastic from the whole piece. We wrap the rest in cling film.
3. Cut a piece of mastic that we will use immediately into pieces. Leave a drop of dye on one piece and knead it until the entire piece is covered with an even color. If you need a brighter color, continue to drip the dye onto the pieces and mix. Wrap the colored mastic in cling film.
4. Roll out the colored mastic and begin to form figures from it. First, we form droplets for parts of the body, head and other components. To glue the parts together, we use a pastry brush and water in which we will moisten it. Let the finished figures dry for a couple of days, and then paint them.
5. Use food coloring to give the mastic figurines a finished look. We decorate confectionery products completely with fondant or just decorate them with figures. If you do not use the mastic immediately, store it in the refrigerator.
Bon appetit!
