Before you decorate the cake with mastic, it must be properly prepared. Over the entire surface of the product, it is necessary to apply a cream that is suitable for the composition, which at the same time will be an excellent base for the neighborhood with a sugar coating, and will also level the surface of the cake and make it form flawless.
As a basis for mastic, you can prepare an oil cream or ganache cream. Such a base will not allow the mastic to get wet and "swim".
Oily cream for smoothing cake for mastic - recipe
Ingredients:
- Butter - 260 g;
- boiled condensed milk - 380 g;
- biscuit shortbread or dried cake remnants.
Preparation
The oil to the beginning of the preparation of the cream should be at room temperature and well-softened. We place it in a bowl, grind it with a spatula and add the boiled condensed milk at room temperature. Next, we connect the mixer and process the mass until a homogeneous texture is obtained. Now the distinctive feature of the preparation of the cream is mastic. It is necessary to bring it to the required density and density by adding crushed cookies to crushed bread or dried pork scraps, which must also be rolled in the blender's container.
Add crumb to the cream a little, each time kneading it until it is evenly distributed. As a result, you should get a thick and dense cream that will not crawl off the cake and perfectly stick to its surface. In addition, with its help you can hide the flaws of the product and fill the irregularities or voids on it.
How to cover cream cake with mastic?
Starting to cover the cake with cream mastic, we will prepare the necessary tools. It is convenient to use a patisserie spatula, but if there is not one, then a crock or a wide knife will do. We put the prepared cream on the surface of the cake and proceed directly to the leveling of its surface. To do this, prepare a vessel with a boiling water heated to boiling. We dip a spatula, blade or knife into it for a few seconds, shake out excess water, but do not wipe it off, and conduct it with a hot moist instrument over the surface of the cake, giving it the desired ideal shape. If the cream begins to stretch past the spatula, it means that it needs to be heated in water at shorter intervals and then the leveling surface will be ideal. It remains only to put the cake in the fridge for a while, and when the cream stiffens, you can proceed with the design of the product with mastic.
How to make a cream ganache for mastic for cake?
In addition to the oil cream, for smoothing the cake for mastic, the ganache cream is perfect. On how to prepare it, we will tell in this recipe.
Ingredients:
- chocolate white, milk or black - 400, 300 or 200 g respectively;
- fatty cream - 200 ml.
Preparation
Depending on the type of cake, the ganache cream can be made from white, milk and dark chocolate, taking the appropriate amount of the cake.
Initially, the selected chocolate is chopped small with a knife. We put the cream in a scoop or other suitable vessel, we place it on the fire and heat it, stirring, almost to a boil, but do not boil. Now lay the prepared chopped chocolate to the hot cream and mix the mass neatly with a spatula. To the process, you can connect a submersible blender, treating it with cream and chocolate and achieving a uniform texture of the finished cream. Do not raise the appliance over the surface of the cream during operation to avoid the formation of air bubbles. Now we cut off the canvas of the food film, spread it into the vessel and press it as tightly as possible to the cream. Thus, we can avoid the formation of a film on its surface.
We cover the container with a lid or one more cut of the film and put it in the refrigerator for the night. Three hours before the cake is leveled, we place a container with ganash under room conditions. Now check the density and, if necessary, treat the cream with a mixer, after which it is guaranteed to become thicker and denser.
The ganache cream on the cake is applied and smoothed on the same principle as the oil cream, except that it is desirable to repeat the procedure twice. Initially, we apply a small layer of ganache, level with a hot tool and let it freeze, after which the procedure is repeated.