Before you figure out how to make mastic for a cake, you need to remember what it is all about. Mastic is used to decorate cakes, different figures are made from it. The composition of the mastic for the cake necessarily includes powdered sugar, and depending on the recipe, other ingredients are added. So there is a recipe for making mastic for a cake with gelatin, with milk, and even with marshmallows. Interested in how to make cake fondant with these ingredients? Now we'll tell you.

How to make milk mastic for a cake?

We make milk mastic for the cake from condensed milk, add cognac if desired. Figures molded from milk mastic will be soft and edible.

Ingredients:

• dry milk - 160 g;
• condensed milk - 200 g;
• powdered sugar - 160 g;
• lemon juice - 2 teaspoons;
• cognac - 1 teaspoon;
• food colorings.

Cooking

Sift the powdered sugar and milk powder and pour it on the table. Slowly pour the condensed milk into the middle, kneading the mastic. Knead it until the mastic becomes homogeneous and elastic. If the mastic sticks to your hands, add a little more powdered sugar. If the mastic began to crumble, then add a little lemon juice to the mass. If desired, the mastic can be tinted with food coloring. To do this, add a few drops of food coloring to the desired volume of mastic. It is better to use the finished mastic immediately, but if there is a need to use it the next day, then wrap it in polyethylene and put it in the refrigerator.

How to make gelatin cake mastic?

Gelatin mastic turns out to be tough, it will be problematic to eat it, but the figures will turn out to be very clear.

Ingredients:

• water - 55 ml;
• gelatin - 10 g;
• powdered sugar - 600 g;
• lemon juice - 2 teaspoons;
• food colorings.

Cooking

Soak gelatin in cold water to swell. After we put it on the stove so that the gelatin dissolves. We do not allow boiling, otherwise the mastic will not work - gelatin will lose its properties, burn and acquire an unpleasant odor. Sift the powdered sugar and pour it on the table in a slide, if the portion of the mastic is large, then it is better to knead in a bowl. We make a recess in the middle of the slide and pour the gelatin into it. Knead the mastic and add lemon juice if it crumbles or powdered sugar if the mastic is sticky. Having painted in different colors with the help of food coloring, we cover the cake with mastic or wrap it in polyethylene and put it in the refrigerator.

How to prepare mastic for marshmallow cake?

Ingredients:

• powdered sugar - 350 g;
• marshmallow - 170 g;
• dry cream - 80 g;
• lemon juice - 1 tbsp. spoon;
• vanillin - on the tip of a knife.

Cooking

If you want to get colored mastic, then you can take multi-colored marshmallows and make mastic alternately with marshmallows of each color. Although you can tint the finished mastic with food coloring.

We chop the marshmallow and heat it in the microwave for 30 seconds (you can do it in a water bath, but it will take longer). Warmed marshmallows knead with a spoon. Mix dry cream, powdered sugar and vanilla. Pour this mixture in small parts to the mashed marshmallows and knead the mastic. Pour the mixture until the mastic becomes elastic and stops sticking to your hands.

How to prepare mastic for a cake is now clear, it remains to figure out how to cover this same cake with mastic.

1. First you need to roll out the mastic. To do this, sprinkle the table with corn flour or powdered sugar. We roll out the mastic with a rolling pin, sprinkling powder on the table so that the mastic does not stick.
2. How much fondant is needed for a cake? We take into account that the mastic will cover not only the top of the cake, but also its sides. Make a circle of mastic a little more than necessary - then you can cut off too much. For example, for a cake 6 cm high and 25 cm in diameter, you need a mastic cake with a diameter of about 40 cm.
3. Gently press the mastic to the surface of the cake with your palms, trying not to touch it with your fingers - prints will remain. Mastic cannot be applied to freshly impregnated cakes - it will melt. There should be some layer between water and mastic, dry cake or butter cream.
4. Cut off the excess mastic with a knife.

Recipes for mastic for a cake that always turns out!

General rules for the preparation and use of mastic cake decorations

1. Powdered sugar for mastic should be very finely ground. If sugar crystals are caught in it, then when rolling, the layer will tear. Depending on the type of candy, powdered sugar may be required much more than indicated in the recipe, so she needs to stock up in advance in large quantities. If during kneading the mastic remains sticky for a long time, then you need to stir in and mix in the powder until the desired consistency is obtained.

2. Mastic coating should NEVER be applied on a damp base - on impregnated cakes, on sour cream, etc. Mastic dissolves quickly from moisture. Therefore, there must be a "buffer layer" between the mastic and the cake. It can be marzipan or a thin layer of buttercream. If an oil cream is used, then before applying the mastic, it is necessary that the cake stand in the refrigerator until the cream hardens.

3. For gluing different parts of mastic figures or for gluing decorations on a mastic coating, the place of gluing should be slightly moistened with water.

4. With a long stay in the air, the mastic dries out. Some figurines, such as flowers, cups, spoons, plates, tables and chairs, are best made in advance and let them dry well.

5. Volumetric figures, such as flowers, need to be attached to the cake shortly before serving, otherwise, if they are attached and the cake is put in the refrigerator, they begin to absorb moisture from the environment and fall off.

6. Attention! If there is a lot of humidity in the room, then the cake covered with mastic, after being removed from the refrigerator, may become covered with condensed moisture. In this case, it is desirable to serve immediately from the refrigerator to the table. If you still need time before serving, then the moisture from the mastic can be gently blotted with a napkin. Or put the cake under a fan.

7. Marshmallow figurines can be decorated on top with food coloring.

8. If the mastic has cooled down and began to roll out poorly, then it can be slightly warmed up in a microwave or in a hot oven. It will become plastic again.

9. You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film.

10. Ready dried mastic figures should be stored in a tightly closed box in a dry place. Such figures are stored for several months.

Marshmallows are Anglo-American sweets. They have nothing to do with our marshmallow, although the name "marshmallow" is often translated into Russian as "marshmallow".

Marshmallow - marshmallow sweets (soufflé).

Marshmallow paste is a pleasure to work with.

It easily takes the desired shape and does not stick to the hands, rolls well and evenly stained.

As a mastic, marshmallows are perfect!

When buying sweets, their name does not have to be "Marshmallows". It is enough that the name contains a combination of "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestle company - "Bon Pari, Tutti-frutti soufflé" and "Bon Pari soufflé".

Two ways to make marshmallow mastic

Method 1

Compound:

• marshmallows - 90-100g (one pack of marshmallows)
• lemon juice or water - ~1 tbsp. spoon
• powdered sugar - ~ 1-1.5 cups

Cooking:

Marshmallows are most often not sold in one color.

It is best to buy white marshmallows. Divide the marshmallows by color - put the white halves in one bowl, and the pink halves in another. In marshmallows of the same color, add a tablespoon of lemon juice or water and heat in the microwave (10-20 seconds) or in a water bath until double in volume.

If you want to tint the mastic with food coloring, then it is better to add it after you have taken out the swollen and melted marshmallows from the microwave. At this point, you need to add the dye and mix well with a spoon.

Then, in portions, introduce the sifted icing sugar and stir the mass with a spoon or spatula. When it becomes difficult to stir with a spoon, put the mass on a table sprinkled with powdered sugar and continue to knead with your hands until the mastic stops sticking to your hands.

Wrap the resulting mastic in cling film (the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put in the refrigerator for about 30 minutes.

Remove the finished mastic from the refrigerator, put it on a table sprinkled with starch and roll it thinly.

From the finished mastic, you can prepare various figures, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.

Method 2

Compound:

• marshmallow - 100 g
• butter - 1 tbsp.
• powdered sugar - 200-300 g (you may need more or less powder)
• food colorings

Cooking:

Put the marshmallows in a mold, add oil, put in the microwave for 15-20 seconds.

The marshmallow should increase in volume.

Add 50-100 g of powdered sugar, mix.

If you will make colored figures, divide the resulting mass and add food coloring.

Add powdered sugar until you get a mass similar in consistency to plasticine.

The mask is ready. It can be rolled out, cut out various figures.

Finished products are dried during the day.

Finished products should not be stored in the refrigerator.

If you still have unused mastic, wrap it in cling film and put it in the refrigerator.

If the cake is covered with cream, then decorate it with mastic products before serving.

Chocolate mastic recipe that always turns out!

I tried many times to make ordinary mastic and all sorts of "things" from it. Yes, it worked, but.....
I don’t know, maybe my hands aren’t from there ... but I really didn’t like the process itself, because everything around is in powdered sugar, for the time being it sticks to my hands, and the finished mastic and all kinds of roses harden like a stone, and no taste.

But after all, I want to create all kinds of beauty, so that it’s simple and tasty and beautiful !!

And I found what I was looking for! Now I advise you!

Doing it is a pleasure. No dirt.
It is perfectly sculpted and takes the desired shape, and at the same time it is also very tasty (I ate a little myself while doing it)
I made these roses yesterday - now they are in my refrigerator, and even so they have not completely hardened, that is, they have not become hard stone, and if they are adapted for a cake, they will be eaten in the best possible way.

Try it too!!! You will not regret!!!

- 100 g (color does not play a role) - 90 g (30%) - 40 ml - 1/2-1 tbsp. l. - 1-2 tbsp. l. – 90-120 g

Recipe "Chocolate mastic and roses from it (it always turns out)"

Remove from fire. While constantly stirring with a spoon, gradually add the sifted powdered sugar. When the mass turns out to be too thick and elastic and it will no longer be convenient to interfere with a spoon, do it with your hands. Pour powdered sugar until the mass feels like a warm, tight, elastic dough. It does not stick to hands at all - on the contrary, hands remain clean, but greasy. Roll the dough into a ball and line with parchment paper. The mask is ready. It turns out barely warm, very soft and tender. You can store it in a tightly closed form in the refrigerator, and slightly warm it up in a micro before the next use. That's all!!! Roses are ready!

For those who do not like the recipe for marshmallow matiki, I can advise a very simple recipe for milk mastic

We take a glass of powdered sugar, a glass of powdered milk and a can of condensed milk. All ingredients are kneaded to a state close to soft plasticine. As the simplest dye, you can use cocoa powder, depending on its amount, you can get a more or less rich chocolate shade.

See the production of a trial rose from milk mastic from

I decided to try the mastic recipe from the magazine, I liked it, so to speak, by the "usefulness" or safety of the components for children -) Soon my son has a birthday, I would like something beautiful, and for some reason I thought about mastic, but didn't know how to cook it. The Internet is full of marshmallow recipes, but somehow I don’t appetize looking at it ...
The middle is thick, and the edges are ragged, it could be corrected. But, I was in a hurry, I wanted to see what it is like in practice -)))

And finally, take a look...

Sugar mastic for cake is a thick plastic cream, from which it is easy to make different figures to decorate pastries. It has a pleasant taste and has a long shelf life. In this article, we have collected the most popular mastic recipes - they will be useful to those who always cook cakes at home: all instructions are illustrated with photos and step-by-step recommendations, so you will definitely succeed!

Making a classic sugar mastic for a cake is not difficult - it is within the power of any non-professional who wants to cook desserts at home.

We prepare a mass of the following products:

• Powdered sugar - 455 grams.
• Food glycerin - 2 teaspoons.
• Gelatin - 1.5 teaspoons.
• Invert syrup - 1.5 tablespoons.
• Water - 2 tablespoons.

Go to step by step instructions with photos. First, gelatin is slightly heated in warm water. Then the container is placed on a steam bath, where it is held for 1-2 minutes. The main thing is not to let the gelatin boil, otherwise it will lose its gluing properties. Syrup is introduced into hot gelatin.

Next step: sift the powdered sugar before using. This will protect against lumps that can ruin appearance.

After the powder has been carefully sifted, it must be introduced into the gelatin mass, then everything is mixed with your hands. The resulting base can be used immediately (roll it correctly with a rolling pin, and then apply it on a cake or make figures), or you can leave it for the future. If properly packed and stored at home in the refrigerator, the product has a shelf life of up to 2 weeks.

If you have mastered the classic recipe, you can make an unusual mastic for the cake, for example, you can make milk, pastilla, custard and chocolate options with your own hands.

Milk variant

For this option, the following ingredients are used:

• Powdered milk mixture - 150 grams.
• Powdered sugar - 150 grams.
• Condensed milk - 150 grams.
• Lemon juice - 2-3 tablespoons.

Sift milk powder and powdered sugar well. Then condensed milk is gradually added to this mixture, adding lemon juice. Now knead the mass with your hands until it becomes elastic. So that it does not stick to your hands, you need to constantly sprinkle the table with powdered sugar or starch. Ready mastic for condensed milk cake is stored in a container or roll it into a ball, wrap it with cling film and put it in the refrigerator. Within 2 weeks, the mass can be removed and used to decorate pastries.

Pastilage

Such sugar mastic dries quickly and is convenient in the manufacture of small details (for example, it is easy to make a bow, mastic ruffles or edible flower petals from it). Figures from this mass are durable and can be stored for a long time in a dry room.

For home cooking you will need:

• 0.5 kg of powdered sugar.
• 50 grams of starch.
• 6 grams of gelatin.
• 50 grams of water for wetting.
• A couple of drops of lemon juice and a little honey.

Cooking mastic takes about 20-30 minutes. First, gelatin is soaked in water with the addition of lemon juice and honey. After everything swells, it is necessary to heat the mixture until completely dissolved, and then allow to cool. Starch is mixed with powdered sugar, the dissolved mass of gelatin is also added there. Everything is whipped with a mixer. If the mass is too thick, then kneading is best done on your own, with your own hands.

Chocolate marshmallow yummy

Mastic for a marshmallow and chocolate cake is convenient because it keeps its shape well, does not flow, does not crumble after the figures dry. And it's also very tasty.

The basis is made from the following products:

• Chocolate - 100 grams.
• Small marshmallow marshmallows - 90 grams.
• Cream - 30 ml.
• Butter - 1 tablespoon.
• Powdered sugar - 120 grams.
• Cognac - 1-2 tablespoons.

Cooking mastic mass takes about half an hour. First, carefully dissolve the pieces of sweet chocolate over low heat (the composition does not matter, but milk chocolate will be tastier). We interfere with it, not allowing it to burn to the bottom of the dish. Without removing from heat, add marshmallows. Cook until completely dissolved. As soon as the marshmallows dissolve, pour the cream, brandy into the pan and add the butter. Everything is cooked until a thick smooth mass is obtained. Remove from heat and stir in the sifted icing sugar into the hot mixture. We interfere until the mass acquires the consistency of an elastic soft dough, suitable for rolling out and creating the desired shapes.

Custard variant

This delicious mastic is made from the following ingredients:

• Water - a third of a glass.
• Butter - 50 grams.
• Flour - 100 grams.
• Salt - to taste.
• Cocoa (optional) - 2-3 teaspoons.
• Powdered sugar - 300 grams.

Water is heated in a saucepan with oil and a pinch of salt. As soon as the butter is melted, and the water just starts to boil, all the flour is poured. If you want to achieve a chocolate taste, then cocoa is added along with the flour. After the first bubbles, the saucepan is immediately removed from the heat and powdered sugar is mixed into the mixture. Everything - the basis for decorating cakes is ready. You can roll it out and apply it on the surface of the cake or make a butterfly, sails or other shapes from the rolled out base.

Important Rules

There are some rules and secrets that will help in the production and decoration of your baked goods:

• When preparing a cake for mastic, remember that only dense pastries are suitable, the fragile texture will not withstand the decor and will crumble and sag.
• The main ingredient is the base of powdered sugar - without it, it will not work to make mastic for the cake. It can be made at home by simply grinding and sifting granulated sugar, or you can buy ready-made powder in the store.
• In order for the figures to retain their shape, professionals at their master classes recommend adding starch, honey, a protein mixture, gelatin, marshmallows or condensed milk - these products help to achieve mass strength and prevent spillage. To glue several figures together, you can use egg white with a small amount powdered sugar.
• The coating for covering the cake cannot be applied on a wet base - on soaked cakes, on sour cream, etc. The mastic mass quickly dissolves from moisture and loses its thick consistency. It is best to prepare the ganache for the cake and place it in front of the fondant (this will protect the decorations from water). A layer of marzipan is also suitable.
• If you cover the entire surface of the cake with a mastic layer, then do it with your hands sprinkled with starch. What definitely cannot be done is to pull the edges strongly - the mass can tear. We also recommend rolling out the cake thinner (3-5 mm) - too thick a base will not lie flat and will look ugly.

If you want to make colored mastic (for example, to get white, red, brown or black mastic), then it is allowed to decorate ready-made figures with food paints diluted with vodka, cognac or liquor. To make the surface on the cake shine, cover everything on top with a thin layer of honey and vodka (mixed in a 1: 1 ratio).

So, we have listed the main recipes and talked about the subtleties with which even non-professional cooks can make sugar mastic to cover the cake. Finally, we recommend watching these video tutorials, which clearly show everything that we talked about in the article:

Cooks use mastic to decorate holiday cakes and goodies. With its help, confectionery products are given various shapes. Consider how to make mastic for a cake with your own hands.

Decorations made of mastic will turn an ordinary cake into a work of culinary art. It is easy to mold various figures, flowers, leaves and even whole flower arrangements from the sweet mass. The most skilled chefs manage to create decorations so beautiful that people who are honored to taste a cake or a pie feel sorry for them.

At first glance, it seems that it is not difficult to prepare high-quality mastic. However, the first attempts of most beginners end in failure. To get a good result, you need to be patient and practice. At first, I recommend experimenting with a small amount of mastic. Ultimately, learn how to prepare a plastic mass that is similar in consistency to plasticine.

For the preparation of mastic, various ingredients are used - lemon juice, gelatin, powdered sugar, marshmallows, chocolate and other products. The finished mass is kneaded on a table sprinkled with powder or starch.

For tinting, dyes of a natural nature are used - the juice of beets, spinach, carrots and berries. Factory-made food coloring from the store will also work. Use mastic to decorate the cake should be after the cream has hardened. It is best to apply the mixture on a dry biscuit or on top of marzipan mass.

Now I will present step-by-step recipes that I myself use to make mastic.

Mastic based on vegetable oil - 2 recipes

Recipe #1

Ingredients:

• Powdered sugar - 500 g.
• Gelatin - 1 tbsp. spoon.
• Protein - 1 pc.
• Vegetable oil - 2 tbsp. spoons.
• Water - 30 ml.
• Glucose - 1 tbsp. spoon.

Cooking:

1. Pour the ox into a small bowl, pour in the gelatin, stir and wait until it swells. After gelatin dissolve in a water bath and cool well.
2. Combine gelatin with glucose, vegetable oil, egg white and powdered sugar. After mixing with a culinary spatula, the resulting mass is thoroughly kneaded to become homogeneous.
3. Roll the mastic into a ball, put in a bag and leave for several hours. Then knead the mass well and you can start sculpting or rolling.

Recipe number 2

The second recipe is simpler, but the mastic prepared according to it is ideal for decorating cakes, biscuits and other baked goods.

Ingredients:

• Water - 50 ml.
• Gelatin - 2 teaspoons.
• Powdered sugar - 0.5 kg.

Cooking:

1. Pour gelatin into a bowl, add water and stir. Then dissolve in a water bath and wait until it cools down.
2. Pour gelatin into the sifted icing sugar and mix well. The result is a homogeneous mass, which, as in the first case, roll into a ball and put in a bag.

Video recipe

You got the first idea of ​​​​how to make your own cake fondant. As you can see, there is nothing difficult in preparing the sweet mass. Excessive stickiness will help to remove the addition of powdered sugar.

The best mastic recipes at home

Culinary fondant is a wonderful decorative material used to decorate cakes, muffins and pies. Decorated pastries easily become a true work of art. It is not surprising that every novice decorator is interested in how to make mastic at home.

The preparation of professional mastic involves the use of special ingredients, which are not easy to acquire. But, this is not a reason for worry and frustration. You can cook from more affordable products.

Milk mastic based on condensed milk

The most versatile is milk mastic, characterized by ease of use. It is great for wrapping cakes and creating edible figures. It is not difficult to make such a milk mass at home based on condensed milk.

Ingredients:

• Condensed milk - 100 g.
• Powdered sugar - 150 g.
• Powdered milk - 150 g.
• Lemon juice - 2 tbsp. spoons.

Cooking:

1. Combine condensed milk with powdered milk and powder. Sift the quick ingredients thoroughly. Knead the mastic until it is no longer sticky.
2. Pour in the lemon juice. If the result is too sticky, add some powdered sugar, if it is too viscous, add the mixture of powdered milk to equal proportions.
3. It remains to wrap the mixture in a film and keep in the refrigerator for at least twelve hours. Before work, the edible material is slightly warmed up and kneaded.

Delicious chocolate mastic

Now I will teach you how to make a very tasty chocolate mastic. If you use white chocolate and dyes for cooking, you can decorate the cake with all the colors of the rainbow.

Ingredients:

• Dark chocolate without additives - 200 g.
• Liquid honey - 4 tbsp. spoons.

Cooking:

1. Melt chocolate in the microwave. Add honey and mix well. After the mass has solidified, put it on a flat surface covered with a film.
2. Knead the chocolate paste thoroughly for ten minutes. Then put in a bag and leave for thirty minutes. After time, the mastic will become suitable for decorating confectionery.

Video recipe

Sweet mass is stored in the refrigerator for two months. If put in the freezer, the shelf life will increase to one year.

How to make marshmallow fondant

A cake skillfully decorated with mastic is considered a culinary masterpiece. No wonder, because it looks bright, original and very beautiful. Step-by-step instructions for making marshmallow mastic will dispel the myth that it is impossible to create a beautiful cake at home. All you need is a ready-made decoration and a good cake idea.

Ingredients:

• Chewing marshmallow (marshmallow) - 200 g.
• Powdered sugar - 400 g.
• Lemon juice - 1 tbsp. spoon.
• Butter - 1 teaspoon.
• Food colorings.

Cooking:

1. Put marshmallows in a container for heating, add lemon juice and butter. Send the dishes with marshmallows to the microwave or oven for about one minute. This time is enough for the marshmallow to increase in volume.
2. Add dye, thanks to which the mastic will get color. You can decorate cakes and sculpt figures using white mass.
3. Start mixing. Add powdered sugar little by little and mix well. When mixing with a spoon becomes difficult, put the mass on the table, pour in the powder and knead until it loses stickiness.
4. Put the finished mastic in a plastic bag and send it to the refrigerator for several hours to rest. You can keep it in the refrigerator until needed.
5. Reheat slightly in the oven before use and knead again. Then it will become suitable for decorating New Year's cakes and sculpting sweet figurines.

Videos cooking

I am overwhelmed with hope that after reading the instructions, you will not have difficulty decorating cakes. In addition, this little culinary guide will be an excellent base for experiments.

Marshmallow mastic

Many housewives use marshmallows, called marshmallows, to make mastic. It is not sold everywhere, unlike ordinary marshmallows.

Marshmallow-based mastic is great for creating original and unusual decorations that are often found on cakes. We are talking about various figurines and edible products of arbitrary shape. A cake decorated with such figures is a wonderful gift for the New Year or birthday.

Ingredients:

• Zephyr - 200 g.
• Powdered sugar - 300 g.
• Lemon juice - 1 tbsp. spoon.

STEP-BY-STEP COOKING:

1. Divide marshmallows into halves, which are heated in the microwave. Twenty seconds is enough.
2. Combine marshmallows with lemon juice, powdered sugar and mix thoroughly.
3. Wrap the sweet substance in a film and refrigerate for about forty minutes.

Agree, making marshmallow mastic at home is just quick. As a result, mold various figures, flowers and other objects from it to decorate desserts.

How to cover the cake with fondant correctly

I devote the final part of the article to creating figurines, decorating cakes and confectionery subtleties. If you want pastries and desserts to look great, be sure to listen to the recommendations.

To create clear and beautiful figures, you will need special equipment - curly knives, various cuttings and shapes. The tool helps to create jewelry of unsurpassed beauty.

According to experienced chefs, to make mastic you will need finely ground powdered sugar. As a result, the layers will not break during operation, which will reduce cooking time and simplify

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- This is an edible mass with astringent and adhesive properties, used for making decorations, decorating baking. From this article you will learn how to make it for a cake with your own hands at home.

Tips for making mastic with your own hands

Culinary mastic - a pleasant material that helps to make a real masterpiece out of the cake. Her cooking at home with her own hands has a few 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 utensils do 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 the mass in a microwave or oven, prepare a form of porcelain or glass that is resistant to temperatures.

In addition, you will need a rolling pin, a microwave oven, a mixer, 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 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 - one of the most famous, popular species. 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.

Ingredients:

• 350 gr infant formula
• 1 can of condensed milk
• 350 gr powdered sugar

Cooking:

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

Marshmallow-based mastic

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.

Ingredients:

• marshmallow - 200 gr
• powdered sugar - 500 gr
• a piece of butter - about 30 gr

Cooking:

1. Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath.
2. Add a piece of butter.
3. We put on 30-40 seconds or more so that the volume of the base doubles.
4. 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.
5. When the mastic has ceased to stick, wrap it with cling film, leave for half an hour.
6. 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

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.

Ingredients:

• water - 3 tsp
• powdered sugar - 200 gr
• chocolate - 100 gr
• marshmallow - 150 gr
• butter
• potato starch

Cooking:

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

Powdered sugar and gelatin mastic

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 using it must be heated in the microwave.

Ingredients:

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

Cooking:

Syrup:

First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To cook it:

1. Put on a quiet fire a saucepan with 700 grams of sugar and 300 ml of hot water.
2. Bring to a boil with constant stirring.
3. Pour 4 g of citric acid, mix, cover with a lid, cook for 30 minutes over low heat.
4. Remove the lid and let the syrup cool for 15 minutes.
5. Add 3 grams of soda, after which abundant foaming should begin.
6. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam.
7. Set aside 170 ml of syrup for mastic, store the rest in the refrigerator.

Mastic:

1. For mastic, pour gelatin with half a glass of water.
2. We prepare it as indicated on the package.
3. After readiness, we filter so that there are no grains.
4. Mix the remaining water, salt, sugar, invert syrup.
5. We put on a small fire, bring to a boil with constant stirring.
6. When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.
7. Turn on the mixer, pour the boiling mixture into 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.
8. After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
9. When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature.
10. 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.

Ingredients:

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

Cooking:

1. Almonds, without peeling, dip into boiling water, boil for a couple of minutes, transfer to a colander.
2. When all the water has drained, pour the almonds onto the board.
3. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring.
4. Grind the nuts in a blender to a puree.
5. Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
6. Mix syrup with almonds.
7. Warm up for 4 minutes.
8. Add essence.
9. 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.

Ingredients:

• powdered sugar - 200-220 gr
• lemon juice - 1 tsp
• protein - 1 pc.

Cooking:

1. Transfer the protein to a container.
2. Whisk a little with lemon juice.
3. Gradually stir in the sifted powder in batches. The mass should drain a little from the blade, but not be liquid.

Flower mastic

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.

Ingredients:

• cold water - 30 ml
• powdered sugar - 250 gr
• liquid glucose - 1 tsp.
• gelatin - 2 tsp

Cooking:

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

How to make colored or shiny mastic

Mastic - very popular for decorating cakes, sculpting figurines, wrapping. 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 gel added during the preparation of 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 do 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, select proportions
• independently 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.

Bon appetit!