My first mastic cake

For a long time I was thinking about how to make a cake from mastic, or more precisely, how to make mastic for a cake, where could I find the simplest recipe for mastic for beginners, so that it would not be difficult to make, and the ingredients would be simple, and it would work the first time. And then I came across a very easy recipe for condensed milk mastic! I decided to try it and would rather share my joy with you - I managed to make mastic the first time!!! Well, a recipe for mastic with photos, comments and tips is attached.)

A simple recipe for condensed milk mastic:

Daughter helps)

Original mastic recipe:

1-1.5 cups of powdered milk

can of condensed milk

teaspoon lemon juice

glass of powdered sugar

You can add starch so that it is not cloyingly sweet.

If desired, add a few drops of glycerin, the mastic will be more elastic.

Children will be happy to help

I have The proportions of the ingredients for the mastic were slightly different, and the recipe itself changed a little:

can of condensed milk

citric acid on the tip of the knife - due to the lack of lemons. And you need it so that the mastic can then be stored in the refrigerator for as long as you need. By the way, the store-bought one has a shelf life of almost a year and a half! But homemade mastic will probably last less, since we don’t add any more preservatives. Although why store it so much)

glass of powdered sugar

Instead of milk

I also didn’t have any powdered milk. So I made my own fondant from a mixture like maternity and nursing milk. During pregnancy, it is given out free of charge, it is impossible to drink it, although it is expensive, so I have accumulated a bunch of cans. Now I know what to do! As I understand it, mastic will work out even if you use, for example, Malyutka baby formula instead of powdered milk, which is so popular in making sweets. And it took me significantly more than a glass. There is almost 400 grams of condensed milk per can. True, I probably shifted it a little. Replacing milk only affects color. At home, mastic made from milk mixture is not white, but slightly yellowish. It’s great for painting and sculpting figures or covering a cake with colored mastic, but for a wedding cake, mastic is best made from expensive white milk powder.

How to make mastic from condensed milk, step-by-step recipe with photos:

Mix powder with formula or milk. Break up any lumps of powder, if any.

Add condensed milk and citric acid at the tip of a knife.

Mix everything thoroughly. Very carefully! You can add a few drops of glycerin. I then dripped it onto my hands and lubricated them when I started kneading the dough.

When it stops being sticky, knead with your hands. If it gets too sticky, you can add powdered sugar. (I added the dry mixture because it turned out terribly sweet anyway).

When I made a test portion of a third of the ingredients and made figures out of it, I added the dye after the condensed milk mastic was ready. When I made mastic for the cake, for the entire surface, I added dye at the kneading stage. I used natural dyes for eggs; I had them left over after making them. You can also add berry juices or something similar to make it even more natural and healthy.

I will eat you!

That's it, your own mastic at home is ready!!! This mastic is just perfect for decorating cakes. Both for covering the cake and for sculpting figures from mastic. To store it, you need to place it in cling film to prevent it from drying out, and you can keep it in the refrigerator as long as you like (within reason, of course)! Before you do anything with it, you need to take it out of the refrigerator for three hours at room temperature. It is more convenient to roll out the mastic and transfer it to the cake using cling film. If the size of the coating is large, roll out the mastic immediately on a board covered with cling film. By the way, I rolled it out not with a rolling pin, but with this roll of film itself, it’s very convenient and nothing sticks.

Children will be happy to make this homemade mastic themselves!

Other tips and a master class with photos on mastic in the article

Mastic cake Fungus

Master classes with photos and step-by-step recipes

Let's consider today a recipe for milk mastic, which is very easy to make at home from the most affordable ingredients.

Perhaps the sugar mastic according to this recipe is the most delicious for children to eat cartoon figures from it.

In addition, any housewife will appreciate a number of its advantages in her work, because:

• This mastic makes very good small and complex details of the type of different characters;
• cake figures hold any shape perfectly;
• joining seams are easily smoothed;
• The mastic is edible and I really like the taste.

Research archaeological work gives us information that dairy farming was carried out about 3 thousand years ago BC by residents of the Middle East. They were the first to use it as food.

Other sources speak of a different truth, claiming that milk was given to humans by cattle in Europe 6 thousand years BC. At the same time, the dairy product was used not only as food, but also for medicinal purposes. According to Hippocrates, 400 years ago BC, the healing milk remedy was recommended to be taken as a healing drink that cures many diseases.

The dairy product is very healthy, we know that. But powdered milk is invaluable for practical purposes: storage, use and taste.

Ingredients for 1 serving of several figures

150 grams of powdered sugar

150 grams of any baby formula or milk powder

150 grams of condensed milk

food coloring (if necessary)

Inventory

can-opener

cling film

How to prepare milk mastic

Sift baby formula (or milk powder) through a fine dry sieve. We do the same with powdered sugar.

You can do everything at once in one bowl.

Mix the ingredients a little. Although these manipulations are not particularly important at the current stage of mastic preparation.

Pour 2/3 of the prepared amount into the mixture of dry ingredients.

Stir the mixture a little and look at the result.

It’s just that the consistency of manufacturers can be completely different: one is thicker, another is thinner.

If the milk turns out to be thick, use more than the volume indicated in the ingredients. Reduce liquid condensed milk in proportions.

We try to thoroughly knead the mastic dough with the gradual addition of condensed milk until the composition begins to crumble.

As a result, we obtain a plastic and homogeneous mass of a pleasant cream color.

While we start looking for sketches on the Internet for future cakes, wrap the mastic dough in cling film and put it in the refrigerator.

Please note: This baby food mastic is great only for sculpting figures and small parts. If there is a need to “dress” the cake in mastic, then it is better to use either mastic .

During the preparation process, it was possible to color the milk mastic immediately, but we will begin to color it in parts while working with it, when we start.

The only drawback of such an easy-to-prepare and use sugar mastic from baby formula is that it is not snow-white. Its creamy hue comes from condensed milk and baby formula. Even if you use milk powder in the ingredients, you will not achieve white mastic.

Many people are afraid to work with mastic, thinking that it is difficult and may not come out beautifully and neatly. But not me - I have a recipe for mastic made from condensed milk, which always works. Usually I try to decorate the finished cake (no matter what kind, any one) in some original and festive way. For example, most often I use some kind of figures for decoration, or I make beautiful flowers from cream, using special devices for this. About a couple of years ago I learned how to make this kind of mastic from condensed milk and now I always have figurines in stock of various flowers, leaves and other products made from it. The taste of this mastic is also quite tasty, and it is quite easy to sculpt figures and flowers from it. Today I will tell you the recipe for making this unusual delicacy, although I would like to note that it is not recommended to use it to cover the entire cake. This mastic is only suitable for sculpting some decorations.
Ingredients:
- 150 grams of powdered sugar,
- 150 grams of high-quality milk powder,
- half a can of condensed milk.

How to cook with photos step by step

I would like to note that you may need a little more dry ingredients. You will need to add more of them if the mastic sticks too much to your hands or if it is very soft. However, keep in mind that after it sits, the mastic becomes a little harder, so do not overdo it with adding dry ingredients.
So, immediately sift the milk powder into a bowl. What is it for? It's simple! If for some reason there are lumps in it, they will remain in the sieve.




Do the same with powdered sugar, sift it over the milk powder.




Mix the dry ingredients with a tablespoon.






Then pour in the condensed milk.




Knead the mastic with your hands to a smooth consistency.




If you want to sculpt some figures from mastic, then first paint the mastic in the desired colors.
For example, I made a rose from mastic. I rolled up a flagellum. Then it was rolled out and rolled into a spiral. I painted the edges of the flower red. I squeezed out the leaves using a special die cutter.






Pay attention to another interesting recipe

If the appearance of the cake puzzles you no less than the taste, then we recommend recipes for making mastic, using which you can decorate a cake at home no worse than any experienced pastry chef. After all, what could be more original than a product decorated in this way.

To help you, we will tell you how to make mastic from condensed milk, which you can always get. The main thing is to take only natural and best quality products for its preparation, follow a few simple recommendations - and success is guaranteed.

Mastic made from condensed milk, powdered sugar and milk powder - recipe

Ingredients:

• condensed milk – 110 g;
• powdered sugar – 160 g;
• lemon juice – 2 tbsp. spoons;
• powdered milk – 160 g.

Preparation

To implement the most popular recipe for making mastic from condensed milk, mix powdered sugar and milk powder in a suitable bowl, and then, adding lemon juice and gradually condensed milk, mix the mass first with a spoon. Then we spread it on a surface dusted with powdered sugar and complete the kneading, achieving a homogeneous plastic texture of the mastic. When ready, you can divide the resulting lump into the required number of parts and mix each with a dye of the desired color. We recommend that when starting preparation, you first sift the powdered sugar and milk powder, then the mastic will not contain unwanted lumps.

This mastic is perfect for covering cakes, but to make figurines you will need slightly different proportions of components, which we will discuss in the next recipe.

How to make mastic from condensed milk at home for sculpting figures?

Ingredients:

• condensed milk – 55 g;
• – 110 g;
• powdered milk – 110 g;
• lemon juice – 1 teaspoon.

Preparation

To make figures, the mastic must be much denser and harder. Only in this case, products made from it will not float and will retain their original appearance until the cake is served and consumed. As we mentioned in the previous recipe, the dry ingredients, namely powdered sugar and milk powder, must first be sifted and mixed in a bowl. After this, add condensed milk and lemon juice and knead thoroughly, achieving a dense, uniform mastic texture. In this case, kneading it is more difficult and takes a little longer. At first it is quite loose and even crumbly, but with prolonged kneading it becomes plastic.

Milk mastic with condensed milk

Ingredients:

• condensed milk – 380 g;
• powdered sugar – 340 g;
• infant formula – 350 g.

Preparation

Mastic with condensed milk can also be prepared using infant formula, for example “Malyutka” or “Malysh”. Mix it with powdered sugar in a bowl of a suitable size, and then add condensed milk and knead. Knead the mastic for seven to ten minutes. During this time it should become homogeneous and plastic. Now we wrap the lump of mastic with cling film and let it stand at room conditions for thirty to forty minutes. After this, if desired, fill the lump with the desired color, if necessary, dividing it into parts first.

Mastic from condensed milk at home - recipe with starch

Ingredients:

Preparation

In this case, to prepare mastic, we take all the components equally, using a kitchen scale to determine the amount. Sift the dry ingredients (milk powder and powdered sugar) and mix in a bowl with condensed milk. Knead the resulting mass with your hands, placing it on a table sprinkled with starch, and add starch while kneading until you obtain a non-sticky plastic lump texture. Before use, let the mastic rest under the film for half an hour.

At anniversaries, weddings and - especially! - at children's birthdays, it is not so much the cake itself that is important, but its decoration. Figurines of the bride and groom made from food mastic look very touching. And the kids will certainly enjoy entire compositions based on the popular cartoon “Masha and the Bear” or the computer game “Angry Birds”. You can, of course, go to the store and buy ready-made cake decorations made from marshmallows, glucose and glycerin. But, firstly, all these garlands, beads and bows with flowers do not bear a trace of your individuality and creative imagination, and secondly, they are not cheap. Therefore, today we will learn from condensed milk. The recipe is very simple, and the result will please even a beginner. Maybe you won’t be able to make beautiful figures the first time, but the mastic will certainly turn out delicious.

Ingredients

What is needed for this? It will not require components that devastate the family budget. All that is needed is a can of condensed milk, powdered sugar and lemon juice. Well, food coloring, of course, unless you decide in advance that your cake will be uniformly beige. But now let's talk about the quality of products, because the success of the business depends on it. Powdered milk or cream should be fresh, not stuck together, and have a pleasant creamy (not yellow) color. It is advisable to use the finest powdered sugar so that the condensed milk mastic does not crumble or tear, but is elastic. Keep potato starch on hand just in case. While sculpting, dip your fingers in it, then the mastic will not stick to your hands. Vodka will give your sculptures an appetizing shine. And finally, condensed milk. Take Belarusian or Ukrainian products. Condensed milk should be made from whole milk and sugar, not chemicals.

Which cream for mastic with condensed milk to choose

Before we started making this complex ingredient, let’s think: do we need it? After all, if the top of our cake is covered with sour cream, protein cream, or whipped cream, decorations made from condensed milk and sugar will simply dissolve in a humid environment. For the same reason, you cannot apply mastic decor to cakes soaked in rum or jam. But even on the “naked” dough, the coating of powdered sugar and milk will not stick. The cake needs to be leveled first. To do this, use marzipan or ganache that has already frozen in the refrigerator. Have you baked a honey cake? Here is the perfect cream for mastic. Beat butter, condensed milk and melted chocolate (all components in equal proportions) with a mixer until smooth. Using a knife, smooth out the edges of the honey cake and knead the crumbs with a small amount of cream. It turns out to be a rather viscous mass. Apply it to the top of the product with a spatula soaked in warm water and put it in the refrigerator. Then add the rest of the cream. Let's freeze again. The base for the mastic is ready. Now you can start coating.

Another cream for mastic

Mix butter at room temperature with melted natural chocolate without any fillers (preferably black, bitter). The proportions are approximately one and a half to one. When you get homogeneous chocolate butter, you can mix in a little boiled condensed milk. Beat the whole mass in a mixer to get a soft and fluffy cream. Apply it to the top and sides of the cake. Milk mastic with condensed milk will adhere well to this cream. But to do this, you need to let it stand in the refrigerator for several hours.

Mastic with condensed milk: recipe

First, mix the bulk products. In a deep bowl, combine dry milk or cream and powdered sugar. It is best to sift both of these ingredients through a sieve to avoid the formation of lumps. If they are present in the mastic, it will become brittle and crack. In what proportions should you mix cream and sugar? So far they are equal - a glass each. Mix well. We begin to pour in the condensed milk, constantly moving the spoon in one direction (for example, counterclockwise). To prevent the mastic from becoming cloying, you can replace some of the powdered sugar with starch. This component will give the entire mass the necessary viscosity. For taste, you can acidify the mastic with a teaspoon of lemon juice. Sprinkle the work surface generously with powdered sugar (about another half a glass). Transfer the mastic from the bowl onto it. Continue kneading, adding powdered sugar from the periphery to the center, until the mass becomes elastic and stops sticking to your fingers.

Give the desired color

Natural mastic from condensed milk turns out to be a flesh-colored, beige color. To give it color you need to use food coloring. They are sold in stores, often before Easter. After all, it is at this time that “colored” eggs are needed. If the dye is dry, grind the powder and mix it with the amount of mastic you need. To do this, initially calculate how many green leaves, red, orange and blue flowers there should be. You can act differently when working with liquid dye. First we make a rose. Then using a pipette we drop a drop of red paint on top of it. It will turn out very original - the color will not be solid, but with tints from beige to deep scarlet. Don’t be afraid to use natural dyes: raspberry jam syrup (red), carrot juice (orange), beet extract (Bordeaux), cocoa powder (brown), brilliant green.

How to store mastic

This product dries quickly in the open air, causing the figures to begin to crack and crumble. In the refrigerator, uncovered milk mastic on condensed milk absorbs the condensation there. This process makes the stucco “float” like melted ice cream. Which exit? If we use mastic to cover the cake (cover the top with an even layer), then we can apply it immediately. But it’s best to sculpt the figures before serving. In the meantime, the mastic needs to be rolled into balls or sausages of different colors, wrapped tightly in cling film and put in the refrigerator. When you take it out and start sculpting, you will find that the mass has become harder and more crumbly. Don't be alarmed. Heat it in your hands and it will regain its former elasticity.

Modeling figures

In order for the plasticine qualities of the mastic to fully manifest themselves, you need to wrap the multi-colored pieces in cling film and let them lie in the refrigerator overnight. After this, take it out and leave it for half an hour. The condensed milk mastic will soften during this time. Before sculpting, we pinch off a piece and knead it with our hands. Let's try, what are its qualities? If the mastic sticks to your fingers, add powdered sugar. If the product is too hard and inelastic, add a little condensed milk, lemon juice or boiled water. We work on a surface sprinkled with powdered sugar - this way the products will not stick to the table. In addition to creative imagination, we will also arm ourselves with a small knife with a sharp tip. If you need to connect two fragments of mastic, you need to moisten the gluing areas with water or egg white. In this case, you will need a silicone brush.

Some secrets for working with mastic

It is better to make small figures shortly before serving, as they will dry out in the air. And on a cake or in the refrigerator they can become limp. A three-dimensional sculpture made up of several fragments, on the contrary, needs to be made in advance and allowed to dry. Then carefully wrap it in cling film and store it in the refrigerator until attached to the cake. Condensed milk mastic will look like a shiny glaze if it is lubricated with vodka or alcohol before serving. You can also dilute powdered dyes with these volatile elements and saturate the mass with them before sculpting. If the mastic is too hard and does not roll out well, heat it for a couple of seconds in the oven or microwave - and it will again become like plasticine.

How to make an even cake cover

Cover the top and sides of the product with marzipan, ganache or well-frozen butter cream. Lay out a large piece of cling film on the table. Lightly sprinkle it with starch or grease it with vegetable oil using a brush. The mastic for the condensed milk cake should reach room temperature. Roll it out with a rolling pin powdered with starch or powdered sugar. The layer should be larger in size than the top of the product and its sides. Wet the marzipan with cold water. We take cling film by the edges and carefully transfer it to the top of the cake, wrap the sides, and trim off all protruding ends. Without removing the polyethylene coating, lightly run a rolling pin over the mastic to expel all air bubbles. After this, the film must be removed.