What is the best way to make mastic for a cake? Which cake is suitable for mastic?

A homemade cake made by yourself is a good reason to please your loved ones and guests. Such a gift can be suitable for any celebration and holiday. A homemade cake is a culinary product into which we put part of our soul and mood, so it tastes more pleasant and fresher. You can make any cakes at home, for example, chocolate, sponge cake, honey, low-calorie, yogurt, fruit. You don't need to be a true cook to do this. Any housewife can handle this. But an equally important final step is decorating the cake. The recipe for cake mastic 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 products decorated with mastic will definitely delight your loved ones.

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

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

Making mastic according to the recipe is not at all difficult. To do this you will need the most common and affordable products.

What is mastic

Mastic is a sweet, thick, viscous paste used as a decoration for confectionery products; this paste is similar to plasticine. It is used to decorate baked goods, create patterns, various figures, inscriptions, and is also often used to cover cakes. The uniqueness of this mass is that it can be eaten because natural dyes and food products are used. 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 mastic is granulated sugar or powder. It is advisable to sift the powder through a strainer. If you use sugar, grind it in a coffee grinder. Otherwise, if large particles of sugar get in, the mastic will tear when rolling. Then the finished product must be packaged in cling film and refrigerated for 20 minutes. In the cold it will become more elastic. This mass can be kept in the refrigerator for about two weeks in the freezer - up to several months.

To prepare the recipe for the first time, prepare the following items in advance: cling film, rolling pin, round knife, wooden board, molds for sculpting figures, multi-colored ribbon. Confectioners or experienced chefs use special tools. For example, a simple wooden rolling pin is replaced with a plastic one. A silicone mat is an important and necessary item in making mastic. It is better to buy silicone mats different sizes. To roll out the carpet cover, use a mat with large markings, and to roll out figures, use a mat with small markings.

Decorations should be prepared in advance so that they have time to dry and are not wet. Finished crafts are stored in a sealed container for three months. You need to apply mastic to the cake after you have thoroughly coated its base with buttercream and cooled. Then it will not dissolve and will evenly cover the surface of the cake.

Recipes for making homemade mastic

Did you know that a cake prepared according to one recipe can be decorated with different fondants? 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 sculpt a beautiful doll or it will be a cake intended for a woman and strewn with exquisite roses and rose petals. Or maybe you can make a cake and cover it with small multi-colored beads with a border around the edges as 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.

Mix all ingredients in a bowl and mix thoroughly until it reaches the consistency of plasticine. The mastic will turn beige.
You can easily color it by adding a few drops of dye. This mixture is mainly used to cover the cake and sculpt small figures.

Gelatin mastic

This type is used when the cake requires 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, but the figures turn out beautiful and accurate. It is very convenient for using small details, for example, sculpting flower leaves.

Required Products:

starch – 130 g.
powdered sugar – 205 g.
gelatin – 1 tbsp. lie
citric acid – 1 tsp.
water – 60 ml.
honey – 2 tsp.

The cooking recipe is as follows:

Gelatin should be immersed in cool water for half an hour. Place the bowl over medium heat until all lumps have dissolved. Do not allow it to boil, otherwise the gelatin will lose its properties. You can prepare it using a water bath.
Next you need to add honey and citric acid.
Now add pre-mixed starch and powdered sugar into the gelatin and mix everything.
Take a shallow bowl with sides
Pour the prepared mixture into it and cover it tightly with cling film to prevent air from entering. In this case, the edges of the film should protrude 5-10 cm from under the rim of the dish.
Place the mixture 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.
powdered milk – 150 g.
lemon juice – 2 tsp.
cognac – 1 tsp.

Prepare a mixture of powdered sugar and milk powder.
Pour condensed milk into it.
Then pour in cognac and lemon juice. If you don’t have cognac, you can make it without it.
When the mass becomes plastic, transfer it to cling film and place it in the freezer.

Due to its light structure, condensed milk mastic is used to cover cakes. Very convenient for creating small-sized jewelry.

Honey mastic

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

Products for honey mastic:

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

Recipe:

Soak the gelatin in water for 30 minutes.
Melt it using a water bath, then pour in honey.
Powdered sugar must be divided into two disproportionate parts. Place one part of the powder aside, and pour the other part into gelatin mixed with honey.
Mix all the ingredients and knead the dough, gradually adding the rest of the powder.
Honey mastic is ready when marks and indentations remain 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:

Melt the chocolate in a water bath or in the microwave.
Combine the chocolate mixture with honey and mix.
Take a piece of dough and form it into a circle. If the edges do not tear when rolling out the mug, then the mastic is ready. This mastic is used to cover the surface of the cake and sculpt figures.

Chocolate mastic with marshmallows added

dark chocolate – 100 g.
marshmallow pack – 100 g.
cream 30% fat – 40 ml.
cognac – 1-2 tbsp. lie
powdered sugar – 2 tbsp. lie
butter - 1 tbsp. lie

Break the dark chocolate into small pieces and melt using the methods described above.
Add marshmallows (marshmallows) little by little, don’t forget to stir.
When the candies are half melted, pour in the cream, cognac, butter and mix it all until the mass becomes homogeneous. The mass should be viscous.
Remove the prepared mass from the heat and add the powder.
Knead the dough well until it becomes elastic.

Marshmallow mastics

Prepare the following ingredients:

powdered sugar – 500 g.
marshmallow – 200 g.
butter – 1 tsp.

Place the marshmallows in a deep plate and place in the microwave for half a minute until they begin to melt.
Gradually add powdered sugar to them. The powder must be sifted through a strainer in advance.
Knead the dough until it reaches a plastic consistency.
We put the prepared mastic in cling film and place it in the freezer for half an hour.
Now get to work.

Marshmallow mastic

Marshmallow mastic is the most popular recipe among confectioners, since you can make anything from this type.

Use the following products:

powdered sugar – 1.5 cups.
marshmallow – 100 g.
lemon juice – 1 tbsp. l.
dye

Place marshmallows in a deep plate and pour lemon juice into it.
Reheat in the microwave. You can use the old method and heat these ingredients in a water bath.
When the soufflé swells and expands, it’s time to remove it from the heat.
White marshmallows can be dyed any other color using food coloring. You need to add the dye to the swollen soufflé and mix the mixture with a spoon.
Slowly add the powdered sugar to the mastic and mix thoroughly. As the dough is kneaded, it will begin to thicken. When the mastic stops sticking to your hands, it means it is ready.
Place the finished mastic in film or a 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 table surface with starch.

Flower mastic

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

Soften the gelatin in water and leave for half an hour.
In a separate bowl, mix powder, cellulose and lemon juice.
Heat the softened gelatin in a water bath, and do not forget to stir constantly.
Then pour in the shortening and corn syrup without bringing to a boil.
Remove the dishes from the heat and carefully pour this mixture into the bowl with powdered sugar, while whisking with a mixer or blender.
Next, increase the beating speed and pour in lemon juice and egg whites. Mix until the mixture is white and fluffy.
Grease the table with oil and lay out the mastic.
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 for coating pies and cakes.

How to make colored mastic correctly

To give the cake a beautiful and finished look, you need to color the mastic. It’s worth thinking about color in advance. You can buy 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 out the juice. A more modern way of making juice is to use a juicer. Compared to store-bought ones, vegetable dyes give a less desirable color. You can add more dye. But this is not entirely good, since the mastic will become liquid.

What vegetables and berries can add color and make mastic colorful? For example, adding carrot juice will produce an orange color, grape or blueberry juice will produce a blue color, and coffee or cocoa will produce a brown color. Beetroot juice can produce a pink palette, while strawberry or raspberry juice will produce a red tint.

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

Try to use only sifted powdered sugar to prevent the mastic from tearing.
Mastic can only be used on a cake that has been previously greased with buttercream.
Prepare the details for decorating the cake in advance.

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. A variety of figures, compositions, and inscriptions are made from it. What is mastic? If you come across this definition for the first time and see it on a cake, it’s hard 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.

Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:

Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.
Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes should be used as a base. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in airtight boxes or plastic bags.
If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.

What utensils will you need?

To make cake mastic 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, or glass. To heat the mass in a microwave or oven, you should prepare a form made of porcelain or glass that is temperature-resistant. In addition, you will need a rolling pin, microwave, mixer, and a clean work surface.

Step-by-step recipes for making homemade mastic for decorating a cake

How to make mastic at home? The composition can be very different, but powdered sugar remains unchanged and the main component. There are many methods for preparing this material for a cake with your own hands at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, tightly wrapped in cling film. Before sculpting, it is slightly heated in the microwave or oven. The finished figures must be given time to dry.

Milk mastic

Milk mastic for cake is one of the most famous and popular types. Its color turns out to be a little yellowish. Milk mass at home is easy to make and convenient to use. Suitable for cake bases, creating small flowers and other figures. Required components:

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

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

Add all ingredients to the pan and mix.
Knead until smooth and elastic.
Form a ball and sprinkle with powder.
Wrap the mastic in plastic wrap and leave for 30 minutes.

How to make mastic from marshmallows? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to completely cover the product and sculpt several figures. It is better to choose plain marshmallows. Required ingredients:

marshmallows – 200 g;
powdered sugar – 500 g.

Step-by-step master class of marshmallow-based cake mixture with your own hands at home:

Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Set for 40 seconds or more until the volume of the base doubles.
Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away.
When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin.
You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded 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 must be chosen 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 DIY chocolate cake mixture at home:

Place the marshmallows inside the container and add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallows in the microwave until they expand. Melt the chocolate there and grind it so that there are no pieces.
Mix marshmallows with sifted powdered sugar and add chocolate. Mix the mixture until smooth. Beat with a mixer fitted with spiral attachments.
Sprinkle with starch and knead until soft and elastic.
Wrap the mastic in film and let it sit for half an hour.

Recipe for mastic made from powdered sugar and gelatin

This recipe is considered one of the most successful ways to make mastic for a cake with your own hands at home. The mass turns out to be white, soft, easy to roll out in a thin layer, universal (suitable for sculpting flowers, figures, covering). You can store the 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.

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

First we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, and confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on low heat. Bring to a boil with constant stirring. Add 4 g of citric acid, stir, cover with a lid, and 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 the 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. Once ready, strain so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. Place on low heat and bring to a boil while stirring constantly.
When the mixture boils, reduce the heat and simmer for 8 minutes, but there is no need to stir.
Turn on the mixer and 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, fluffy, white, shiny and curl into the corollas.
Then we change the nozzles to spiral ones. Sift through the powder and add in several additions. We continue to beat.
When the snow-white dense mass is ready. Cover the container with mastic with cling film and leave for a day at room temperature. Then knead on a table sprinkled with starch.

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

Step-by-step recipe for do-it-yourself marzipan cake mixture at home:

Without peeling, place the almonds in boiling water, boil for a couple of minutes, and 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 until pureed.
Mix sugar with water, heat until the syrup dissolves and thickens so that it rolls into a flexible, hard ball.
Mix syrup with almonds. Warm up for 4 minutes. Pour in the essence.
Sprinkle the board with powder, spread the mastic and knead.

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for cornets or the smallest nozzle. What is the protein-rice mixture made from? Its peculiarity 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 protein mixture for a cake with your own hands at home:

Transfer the whites into a container. Beat it a little with lemon juice.
Gradually stir in the sifted powder in batches.
The mass should flow slightly from the spatula, but not be liquid.

Floral

Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold. Required components:

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

Step-by-step preparation of 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.
Mix glucose into gelatin and mix.
Gradually add sifted powdered sugar in portions.
Place the thick mastic on a surface sprinkled with powder and knead until the stickiness disappears. Wrap it in film and let it sit for half an hour.

How to properly make mastic colored or shiny

Mastic is very popular for decorating cakes, sculpting figures, and covering. It is a white plastic mass. In order for the decorations to be original and bright, the material must be painted. For this, food dyes are used, which can be liquid, dry or gel. Mastic coloring can occur in several ways:

Liquid dye or gel is added during the preparation of mastic. The color comes out even, which does not require additional kneading of 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 damp toothpick in dry dye, stick a ball of plastic mass. Then mix thoroughly until the color is uniform.
Dilute the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid per tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, and knead.
To create a marble effect, apply a few drops of coloring, roll into a sausage, fold the edges towards the middle, add more color. Repeat this pattern until you achieve the desired striped and streaked color.

What to do 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;
pearlescent - 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, select 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 greens;
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, you need to prepare a solution of vodka and honey in a 1:1 ratio. Cover the mastic with the vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will receive a glossy, beautiful shine.

Video tutorials: how to make mastic for a cake at home

Mastic is a product that allows you to sculpt figures as if from plasticine. However, this smooth and tasty material dries out quickly when outdoors. There are many recipes for plastic mass based on different products, which you will learn about in the videos below for beginners. This option for decorating a birthday cake with your own hands at home will surprise all guests. This special paste is intended for modeling confectionery products, creating various decorations, and giving baked goods a more aesthetic appearance.

Homemade honey mastic

Marshmallow mastic recipe

Sweet mastic made from condensed milk

Cooking mastic– an excellent decorative and edible material for cakes and simple pies and muffins. Butter products decorated with mastic turn into works of art, which is a shame!

There are many mastic recipes, but the base is always the same - powdered sugar. The binding components are gelatin and glucose.

How to make mastic yourself?

So: there are two main options for mastic - milk and gelatin. But there are also less labor-intensive recipes, which we will give below.

Let's start with

1.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 flowers, leaves, berries, bunnies, ducks, etc. from it. The fashioned 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.

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.

2. GELATIN MASTIC more capricious in preparation, you need to feel it, as confectioners say. Take gelatin - 10g, powdered sugar 900g, water 10 tablespoons.
Gelatin is soaked for 40-60 minutes, heated in a water bath, and then cooled. In the still liquid, but already cool gelatin, GRADUALLY add powdered sugar, kneading thoroughly. Delicate flowers, such as tulips, are especially good from this mastic. To do this, roll out the colored mastic into a thin layer, sprinkle with powdered sugar. Then, tearing off small pieces, we give the mastic the shape of a petal using a regular teaspoon (several spoons will be needed). Having covered the inside of the spoon with mastic, remove the excess. The petal is ready, let it dry, and in the meantime we move on to the next one.
Already on the cake we combine the petals into buds, and cut out the leaves from the same mastic, tinting them green.

3. Sugar mastic from marshmallows.

— marshmallow 50 g
- powdered sugar about 200 g

Place the coffee on a plate, add a tablespoon of water and place in the microwave for 20-30 seconds. They will melt.

Take it out, mash it with a fork, add coloring and powdered sugar.

First I kneaded with a fork, then with my hands. You need a lot of powdered sugar, but don't overdo it! The mastic is a little and should stick to your hands. If there is too much powder, the mastic will harden quickly and will not stick well.

4. Marshmallow mastic

To prepare you will need:

Powdered sugar - how much the mass will absorb;
Marshmallow (chewable) - 200 gr.;
Water – 2 tbsp.
Food coloring to change the color of the mastic.

First, marshmallows are placed in a deep plate, water is added (to give the mass sourness, it can be replaced with lemon juice), all this is placed in the microwave for 40 seconds. The mastic for the cake according to the recipe turns out to be soft and plastic. When the marshmallow has melted a little, powder is added, which is sifted in advance.

It needs to be added until the mass looks like plasticine, and this must be done gradually so as not to add too much, otherwise it will be impossible to work with the mastic - it will become rough. As soon as the mass is formed, you need to wrap it in cling film and put it in the freezer for 30-40 minutes, and then you can start working with it.

Experienced confectioners know that each type of mastic is suitable for specific purposes. But housewives, fascinated by art, find different ways to make cake mastic at home. More often, the main criteria are inexpensive and accessible products, ease of preparation, versatility and the ability to color the mass after cooking.

Secrets of working with mastic!

1. Powdered sugar for mastic should be very finely ground. If there are sugar crystals in it, the layer will tear when rolling.
2. Depending on the type of candy, you may need much more powdered sugar than indicated in the recipe, so you need to stock up in large quantities in advance.
3. The mastic coating cannot be applied to a damp base - to soaked cakes, to sour cream, etc. The mastic dissolves quickly from moisture.
4. As a layer between the cake and mastic, you can use butter cream (already frozen in the refrigerator), ganache or marzipan.
5. To glue jewelry onto a mastic coating, the gluing area should be slightly moistened with water. To glue different parts of mastic figures, you can use protein or protein with a small addition of powdered sugar.
6. Marshmallows are most often sold in more than one color. It is best to buy white marshmallows. Colored marshmallows can be divided by color - place the white halves in one bowl and the pink halves in another.
7. Marshmallow figures can be decorated with food coloring on top or coloring can be added during the preparation of the mastic.

Attention!

If there is high humidity in the room, the cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is advisable to serve it immediately from the refrigerator to the table. If you still need time before serving, you can carefully blot the moisture from the mastic with a napkin. Or place the cake under a fan.
If the mastic has cooled down and began to roll out poorly, you can warm it up a little in the microwave or in a hot oven. She will become plastic again.
You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film or placing it in a container.
Finished dried mastic figures should be stored in a tightly closed box in a dry place. These figurines can be stored for several months!
The mastic coating cannot be applied to a damp base - to soaked cakes, to sour cream, etc. The mastic dissolves quickly from moisture.
You can use buttercream (already hardened in the refrigerator), ganache or marzipan as a layer between the cake and mastic.
I think that if the top cake is not lubricated with anything, the mastic will not lie evenly on the cake. Cream or marzipan allows you to smooth out all the unevenness on the surface of the cake. The surface of the cake for the mastic should be perfectly flat.

Method for making marshmallow mastic at home:

Take a deep glass bowl and place marshmallows in it. Microwave safe dishes can be used.
Add lemon juice and butter.
Place in the microwave for a few seconds. The marshmallow should begin to melt, but do not allow it to completely dissolve or boil. As a rule, it takes 25–30 seconds to achieve the desired consistency, but due to different oven power, this process may take longer or faster.
Remove and stir until smooth.
Mix starch and powdered sugar.
Gradually add powder and starch into the mixture, mixing thoroughly each time.
When the mixture becomes thick and pliable, stops sticking to your hands and begins to shine, wrap it in cling film and place it in the refrigerator for a day.

The recommended holding time for the finished mixture in the refrigerator is 24 hours or more. But before using mastic to decorate a cake, it should be kept indoors at room temperature for several hours without removing it from the film.

Advice! When making mastic, always use store-bought powdered sugar. It must be very fine, which cannot be achieved at home. If there are grains of sugar in the powder, the mass will begin to tear.

How to color mastic for making figurines

Before sculpting, you should paint the mastic in the desired colors. To do this, use natural gel dyes. They are very economical, thick and concentrated, making it possible to obtain both bright, saturated colors and delicate warm shades.

To color fondant, separate a small ball of material, make a well in the center and add a little food coloring. Then stir vigorously until the color is uniform. After coloring, each piece must be wrapped in cling film to avoid drying.

You can paint a finished figure with a brush, but in this case you need experience and good artistic abilities. It is important not to paint on different parts of the figure and to be careful.

Making figurines from mastic

The basic design principle for the figure itself is quite simple:

If you plan to transport the finished product, it is recommended to make a wire frame that will reliably secure the position and individual parts of the mastic figurine. The frame is also made in the case of a strong inclination of the figure.
The face of a cartoon character or person can be made using a special mold, or using ordinary dolls with a relief profile.
Various parts, such as the head and body, are connected using toothpicks or skewer.
Small details, such as fingers, fringe on clothes, etc., are cut out with a knife or an artistic cutter.
Patterns on the surface are drawn with a toothpick.
Details such as eyes, lips, eyelashes, eyebrows, small fragments of clothing are colored with edible markers.
To add shine to elements or give a natural look, use kandurin. It is diluted in vodka and applied to the figurine with a brush.

The finished figurine hardens within a few hours and is stored in a closed container at room temperature for up to 10 days.

Important! During the modeling process, do not remove the main mass from the cling film. Having separated the desired piece from it, immediately wrap the edges of the film so that the mastic does not harden.

How to make flowers from mastic

Flowers are the most popular, spectacular and traditional decoration for cakes. Mastic for creating flowers is particularly flexible, since it is rolled out in a very thin layer that should not tear.

Milk mastic recipe for flowers

To create simple compositions, you can use a milk recipe:

Mix sifted powdered sugar, milk powder and condensed milk in equal proportions. Knead until you obtain a homogeneous, thick mass.
Divide the mixture into several parts and color with food coloring.
Wrap each part in cling film and place in the refrigerator for a day.

If you want to make more complex flower bouquets with thin, graceful petals and miniature details, you need to use stabilizers as an ingredient, similar in properties to food glue.

Marshmallow flower mastic recipe

Ingredients:

Egg white - 1 pc.
Tragant - 2 teaspoons;
Sifted powdered sugar - 250 grams.

In addition, you will need pre-prepared marshmallow mastic.

Method for preparing marshmallow flower mastic for cake:

Mix the protein, tragacanth and powder until a homogeneous, plastic mass.
Wrap in cling film and leave for 4 hours.
Add marshmallow mastic in a ratio of 1/3 to the previously prepared mass, mix thoroughly, wrap in film and leave in the refrigerator for a day.

There are also more complex recipes when carboxymethylcellulose (food stabilizer E466), culinary shortening, astragalus gum and other elements are added to the mixture.

Advice! To ensure that the mastic rolls out well and does not stick to the equipment, wrap the cutting board with cling film, sprinkle your hands and rolling pin with powdered sugar or starch.

How to form flowers from mastic

To form beautiful buds you will need: a mastic ball, foam rubber, foil, molds for cutting out flowers and petals, silicone viners, a toothpick.

An example of making a rose from mastic:

Prepare the core for the flower - form an elongated circle in the shape of a drop and leave to dry for 2 hours.
Roll out mastic pancakes in a thin layer, cut out a flower with a mold. Use a ball along the edges of the leaves to give them a natural, curved shape.
Place the core on one edge of the toothpick.
Place the cut out flower on a foam stand and pierce the center with a toothpick so that the core falls onto the petals.
Fold the petals onto the core in the following sequence: 1, 3, 5, 2, 4. This will make the rose look more natural. Leave the workpiece for 10 minutes.
Make the next layers three-leafed, i.e. remove the 2nd and 4th petals. The procedure for applying to the workpiece is the same as in the previous paragraph.
Repeat this manipulation with the remaining layers until you achieve the desired thickness of the bud.
The flower is dried with the head down.

If the petals of a flower do not fit tightly to one another, such as those of a lily or an orchid, then thin foam inserts are placed between the layers. These flowers are made on foil, which is placed on top of the glass, creating a small depression. To better connect the layers to each other, you can lightly lubricate the attachment point with a brush dipped in water.

Special cuttings will help you achieve the desired shape of the petals and leaves; you can make veins with a weiner or a toothpick. You can buy special confectionery equipment, which includes all the necessary tools for giving shape and pattern.

If you don’t have time for complex manipulations, use a 2D mold. Mastic of different colors is placed in the mold, placed in the freezer for 5 minutes, then the finished flower is carefully removed from the mold.

Dry the fondant decorations well at room temperature and attach them to the cake just before serving. If you secure the flowers in advance and put them in the refrigerator, they will become saturated with moisture and fall off.

DIY pastilage

A recipe for mastic with gelatin or pastillage is often used to create complex flowers or figures with miniature elements for decorating a cake. This mass retains its given shape well, is very plastic and hardens quickly. At the same time, gelatin mastic is quite cheap financially, unlike other types.

Making pastillage is not easy. To ensure that the mass has the desired consistency, does not tear when rolling and does not crumble, it is necessary to strictly follow the technology for working with gelatin.

Ingredients for pastillage:

Gelatin - 25 g;
Sugar - 2 cups;
Powdered sugar - 1.2 kg;
Starch - 300 g;
Water - 1 glass;
Maple or corn syrup - 170 g;
Salt - on the tip of a teaspoon.

Method for preparing cake pastillage:

Pour gelatin into 0.5 cups of cold water and leave for several hours.
Put the gelatin on the fire and hold until the lumps are completely dissolved. Do not bring to a boil, otherwise the product will lose its properties. Strain.
Mix sugar, syrup, salt and 0.5 cups of water. Bring to a boil, stirring constantly with a whisk. Reduce heat and leave to simmer for 8 minutes. Remove from heat.
Place the mixer into the hot mixture and begin whisking, slowly adding the gelatin.
Beat at maximum speed until the total mass increases significantly. The mixture becomes airy, fluffy and white, increasing almost 3 times its original volume. The desired consistency is usually achieved in 10–13 minutes.
Replace the beater attachments with spiral beaters and continue mixing, gradually adding powdered sugar.
As a result, you will get a thick snow-white mastic, which you need to cover on top with cling film and leave for a day at room temperature.
The next day, place the mastic from the bowl onto a cutting board thickly strewn with starch. Knead the mixture, wrap it in film and put it in the refrigerator for a day.

Be sure to sift the flour and strain the gelatin through a fine sieve before using. Undissolved lumps make the mass less elastic, it begins to tear when stretched, and loses its even, homogeneous structure.

How to make mastic for covering a cake

The cake benefits in beauty and taste when completely covered with a delicate and thick paste. Covering the surface of the cakes will not be difficult if you choose the right mastic recipe.

Sugar mastic recipe

Sugar mastic is suitable for decorating a cake with a single-color filling. It has a very soft texture, rolls out well in a thin layer and is evenly distributed, fitting the cakes. You can also use milk or marshmallow paste.

Ingredients:

Gelatin - 2 tbsp;
Powdered sugar - 3 cups;
Lemon juice - 1 tsp.

Cooking method:

Place instant gelatin in cold water for 40 minutes. Place on the fire and melt until the lumps disappear completely.
Add powdered sugar and mix thoroughly.
Add dye if you plan to get a certain color of mastic, mix until you get a uniform tone.
To make the mixture less cloying, add lemon juice.
After kneading the paste, wrap it in film and place it in the refrigerator for a day.

Covering the cake is quite simple. The main condition is to level the sides and surface of the product using marzipan paste, ganache, butter cream or condensed milk.

The cake should not be too soaked and its surface should not be wet. Place it in the refrigerator after leveling so that the cream becomes firm.

The cake is covered with mastic as follows:

Place the mastic on a cutting board covered with film, knead it and roll it out with a rolling pin so that the surface is no thinner than 3-4 mm.
Measure the cake based on its diameter and height. The rolled out mass should cover the entire cake, leaving a margin of 10–15 cm at the edges. This diameter will allow the mastic to lie flat and be evenly distributed over the entire surface.
Carefully lift the fondant and cover the cake, carefully leveling it over the top layer and sides.
Trim off the excess pasta at the base with a pizza cutter.
Level with a spatula.
If the canvas is torn, you can smooth out the hole with a brush dipped in water.

How to make cake mastic at home - watch the video:

Mastic, prepared independently, is an original and tasty decoration for home baking. You can completely envelop the cake with it, make beautiful patterns, flowers or personal inscriptions, sculpt figures or create a three-dimensional composition on the product that will delight the craftswoman and surprise the guests.

Other photos:

Culinary mastic is a pleasant material that helps make a real masterpiece out of a cake. Cooking it at home with your own hands has several secrets:

Powdered sugar should be finely ground. If sugar crystals come across, the mastic will tear when rolling.

Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to take care of the cake. Dry biscuits or butter cakes should be used as a base. The product should not be too soaked in syrup or liqueur. Cake with fondant should be stored in airtight boxes or plastic bags.

If the mastic has cooled down and is difficult to roll out, then warm it up a little in the microwave to make it more plastic.

WHAT Utensils will you need?

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

MILK MASTIC

Required components:

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

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

Add all ingredients to the pan and mix. Knead until smooth and elastic. Form a ball and sprinkle with powder. Wrap the mastic in plastic wrap and leave for 30 minutes.

MASTIC BASED ON MARSHMELLOW

Required ingredients:

marshmallows – 200 g;
powdered sugar – 500 g.
a piece of butter - approximately 30 g

Step-by-step master class of marshmallow-based cake mixture with your own hands at home:

Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Let it sit for 30-40 seconds or more until the volume of the base doubles.

Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.

When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin. You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.

CHOCOLATE MASTIC RECIPE

Required ingredients:

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

Step-by-step recipe for DIY chocolate cake mixture at home:

Place the marshmallows inside the container and add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.

Heat the marshmallows in the microwave until they expand. Melt the chocolate there and grind it so that there are no pieces.

Mix marshmallows with sifted powdered sugar and add chocolate. Mix the mixture until smooth. Beat with a mixer fitted with spiral attachments.

Sprinkle with starch and knead until soft and elastic. Wrap the mastic in film and let it sit for half an hour.

MASTIC RECIPE FROM POWDERED SUGAR AND GELATIN

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.

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

First we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, and confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on low heat. Bring to a boil with constant stirring. Add 4 g of citric acid, stir, cover with a lid, and 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 the 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. Once ready, strain so that there are no grains.

Mix the remaining water, salt, sugar, invert syrup. Place on low heat and bring to a boil while stirring constantly. When the mixture boils, reduce the heat and simmer for 8 minutes, but there is no need to stir.

Turn on the mixer and 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, fluffy, white, shiny and curl into the corollas.

Then we change the nozzles to spiral ones. Sift through the powder and add in several additions. We continue to beat.

When the snow-white dense mass is ready. Cover the container with mastic with cling film and leave for a day at room temperature. Then knead 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 glass;
almonds – 1 cup;
powdered sugar;
cocoa powder – 1 tbsp. l.;
almond essence – 3 drops;
water – 0.25 cups.

Step-by-step recipe for do-it-yourself marzipan cake mixture at home:

Without peeling, place the almonds in boiling water, boil for a couple of minutes, and 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 until pureed.

Mix sugar with water, heat until the syrup dissolves and thickens so that it rolls into a flexible, hard ball.

Mix syrup with almonds. Warm up for 4 minutes. Pour in the essence. Sprinkle the board with powder, spread the mastic and knead.

PROTEIN-RISE MASS

Required components:

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

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

Transfer the whites into a container. Beat it a little with lemon juice. Gradually stir in the sifted powder in batches. The mass should flow slightly from the spatula, but not be liquid.

FLORAL

Do-it-yourself floral mastic for a cake at home is a unique type of mass that perfectly retains its given shape, hardens in a short period of time, and is easy to mold.

Required components:

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

Step-by-step preparation of 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. Mix glucose into gelatin and mix.

Gradually add sifted powdered sugar in portions. Place the thick mastic on a surface sprinkled with powder and knead until the stickiness disappears. Wrap it in film and let it sit for half an hour.

HOW TO CORRECTLY MAKE MASTIC COLORED OR SHINY

Mastic coloring can occur in several ways:

Liquid dye or gel is added during the preparation of mastic. The color comes out even, which does not require additional kneading of 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 damp toothpick in dry dye, stick a ball of plastic mass.

Then mix thoroughly until the color is uniform. Dilute the dry dye with boiled water, alcohol or vodka in a ratio of 1 tablespoon of liquid per tip of a powder knife. Dip a toothpick in the dye, pierce the mastic in several places, and knead.

To create a marble effect, apply a few drops of coloring, roll into a sausage, fold the edges towards the middle, add more color. Repeat this pattern until you achieve the desired striped and streaked color.

What to do 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;
pearlescent - 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, select proportions
independently until the desired shade is obtained.

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 greens;
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, you need to prepare a solution of vodka and honey in a 1:1 ratio. Cover the mastic with the vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will receive a glossy, beautiful shine.

Bon appetit!