How to make mastic?

Recently, the idea of ​​decorating confectionery products with mastic is gaining momentum. It is covered as small confectionery, and make up huge thematic cakes for various celebrations, decorating them with additional patterns and figures. The result is a stunningly beautiful pastry composition. Of course, for this it is necessary to have at least minimal creative and confectionery skills. And if all this you have and lacks only a successful recipe for preparation of mastic, we recommend using the options for preparing a similar basis for decorating the cake, suggested below.

How to make mastic for a cake at home from marshmallow marshmallow?

Ingredients:

Preparation

If you need to cover the cake with mastic for the celebration, then the ideal for this purpose will be mastic, prepared from the well-known marshmallow marshmallow. It turns out elastic, perfectly rolled out, and the taste is pleasant and soft. We choose marshmallows of the same color for this purpose. If you have them multicolored, it is better to divide them into fragments according to the color scheme before use.

Place the marshmallow in a suitable vessel and put the seconds on the forty in the microwave. As a result, marshmallows should increase in volume approximately twice. After achieving the desired effect, pour sugar powder to them, put a piece of butter and begin to mix the mass with a spoon. When this will work out with difficulty, we rub the table with powdered sugar, lay out a mass on it and finish by kneading hands. The final texture of the mastic should be uniform and smooth, without any admixture of any lumps or air bubbles.

If there is a need to prepare a mastic of a certain color, then it is better to add the dye at the very beginning of the batch. If it is dry, then it should be diluted in a minimum amount of vodka and only after that add to the marshmallow mass.

You can also fill the color and the remains of the mastic after covering the cake, to use it for decorating and modeling patterns and figures. For this, it is better to use gel dyes. Adding a little color to the lump of mastic, we begin to knead it like plasticine. Do this to get a smooth color will have a fairly long time, but the result is undeniably worth it.

Mastic from marshmallow can be perfectly stored in the refrigerator for three months. Before using it, you only need to warm it up a little in the microwave and lightly knead it with sugar powder.

How to make sugar confectionery mastic at home?

Ingredients:

Preparation

To make figurines and patterns for decorating a cake, it is better to use sugar confectionery mastic. It is more suitable for this purpose. Many use it also for cuffing cakes, but in this case it is necessary to make it a bit softer by increasing the amount of condensed milk so that the finished product is easier to roll out and be more flexible.

When starting the cooking process, we sift the natural high quality milk powder into a bowl, add sugar powder to it, letting it through the sieve, mix it and add the condensed milk and lemon juice to the dry mixture. We knead the mass in the beginning with a spoon, and finish with the hands, while achieving a plastic and homogeneous texture of the coma. As well as in the preparation of marshmallow mastics, the dye is best introduced at the beginning of the batch, but if necessary, the color range can be changed and the readiness of the mastic, which will significantly prolong the process of its preparation.

How to make chocolate mastic?

Taking as a basis any of the proposed recipes, you can make chocolate mastic. To do this, firstly, about 75 g of melted dark chocolate should be added to the main ingredients. For a more saturated chocolate taste, you can also add a couple of tablespoons of cocoa powder.

The consistency of the mastic in this case is regulated by the amount of powdered sugar.