How to make a cake mastic at home

Modern confectioners are inventing new ways to decorate their creations, one of which is mastic. Like a plasticine, the composition is distributed over the surface of the product, allowing you to create truly impressive pictures. Prepare a beautiful wedding cake or decorate the cake for the guests now under the power of every hostess. The main thing is to have theoretical knowledge about manufacturing technology. Follow the instructions and practical recommendations.

Mastic for cake: classics of the genre

The recipe is considered basic, classic. It is with him that the first experiments in the field of confectionery should begin.

• Marshmallow - 225 gr.
• lemon juice - 25 ml.
• icing sugar - 335 gr.

1. Take a large dish with a high rim.Divide the marshmallow into 2 pieces to get a flat side. Put the sweets on the dish, they should not overlap. Send a bowl of marshmallows in the microwave.
2. Turn on the average power, set the timer to 25-30 seconds, depending on the performance of the device. Watch the product carefully. As soon as the marshmallow melts, turn the oven off without waiting for the timer to click. It is important to remove marshmallows from the microwave in time so that it does not start to dry.
3. Next, pour a tablespoon (25 ml.) Of lemon juice to the soft composition, add sugar powder and stir the mastic on the table. To prevent the composition from sticking to the hands, lubricate the palms with powder, perform the procedure as if you were working with a dough.
4. After kneading, make sure the paste is completely homogeneous (no lumps or spots). Wrap it in food film, place in the refrigerator for 45-60 minutes.
5. After the expiration date, remove the polyethylene, mash again, use it for its intended purpose. Unused mass should be stored in a closed form (food film, a container with a lid, etc.) at a temperature of 2-8 degrees.

Mastic for cake with vanilla

• soft marshmallows - 185 gr.
• icing sugar - 375 gr.
• cream (powder) - 85 gr.
• lemon juice - 20 ml.
• vanilla sugar - 2 sachets

1. Take a marshmallow of any color, divide it into halves and put on a dish with a high side. Send in the microwave for 25 seconds until complete dissolution of the product. Do not increase the melting time, otherwise the marshmallow will dry.
2. At this stage, you can add food coloring to your desired color and knead the product with a spoon. If the marshmallow without it has a pleasant shade, proceed to the next step.
3. As soon as you remove the product from the oven, sprinkle it with lemon juice. Mix powdered cream, vanillin and powdered sugar into a loose mass. Sprinkle with the mixture the surface of the table, lay out the marshmallow and knead the mastic out of it on the principle of dough preparation.
4. The consistency will tell you about readiness: the ideal mass does not stick to hands, stretches well, does not tear, does not have lumps. As soon as you achieve a similar effect, wrap the mastic in food film and send in the refrigerator for 40-50 minutes.
5. After the deadline, you can begin to work with the product.At will it is allowed to use a confectionery sleeve of high density. Use it to squeeze beautiful flowers or other figures.

Multi-colored marshmallow cake mastic

• icing sugar - 310 gr.
• Marshmallow marshmallows - 320 gr.
• lemon juice - 30 ml.
• butter (fat content of 70%) - 15 gr.
• food coloring - at discretion

1. Put on the table the ingredients for the future mastic, so that everything was at hand. Particular attention should be paid to color: if you chose white marshmallows, buy food colors like shades.
2. If your family has allergies, adding chemical dyes is undesirable, make them on your own. To get a brown tint, use cocoa. Pour carrot juice into red wine, beetroot for red. Show imagination, experiment.
3. In cases where commercially available food colors are used, but one of the shades is not available, mix them yourself. For example, a combination of yellow, blue and red will help you to get black color (it is difficult to find it on the store shelves).
4. To simultaneously mold the mastic of several colors, distribute marshmallow marshmallows in different bowls. Start from the right amount of a particular shade. Put 3-5 ml into each container. lemon juice, add 10 gr. butter.
5. Send the composition in the microwave for 20 seconds, place the bowl on the edge of the rotating dish. Perform similar manipulations with each tank, alternately heating them (if the capacity of the furnace does not allow to cover everything at once). Watch the marshmallow carefully, it should not be burnt. Otherwise, the mastic will be tough.
6. To understand whether the product has melted, follow the heated marshmallow. It will increase by 1.5 times, become soft, swollen. At this stage dyes of a necessary shade are added. Once the manipulations are complete, proceed with kneading.
7. Pour the icing sugar in parts, simultaneously mix the composition with a fork or knife, and then immediately with a spoon. Continue mixing until the mastic becomes viscous. You can also perform the procedure on the table on the principle of creating a test.
8. Your cake mastic is ready. Pack up multi-colored pieces on separate plastic bags,send in the fridge for half an hour. During this time, the mass will completely "reach" and will become suitable for working with it.

Mastic for marshmallow cake

• powdered sugar - 240 gr.
• chewing marshmallow - 215 gr.
• filtered water - 45 ml.
• food coloring

1. Prepare a container for food storage in the refrigerator or microwave container. Place chewing marshmallow in it, pour in purified water, cover with a lid and place a bowl on the edge of a moving microwave dish. Wait about 25-30 seconds, during which time the marshmallow will melt.
2. Dissolve the food dye with clean warm water in small quantities, mix to dissolve the crystals. Pour the composition into the melted marshmallows, start pouring powdered sugar.
3. Stir the mastic with a spoon, adding more and more sweet mixture each time. If desired, hold the hands in the kneading, but wear gloves in order so that the skin is not painted.
4. At the end of the procedure, the mass will become homogeneous, malleable and pliable. Mold the “sausage” out of it, cut it into equal pieces with a knife, roll the balls and wrap each of them in food foil or film.Place in the refrigerator for at least 30 minutes.
5. After this period, once again knead each ball, use mastic for its intended purpose. If after decorating the cake you have left some of the mass, store it in a plastic bag in the refrigerator door.

It is worth remembering that the prepared mastic is not spread on a layer of jelly, sour cream or whipped cream.

Chocolate marshmallow cake mastic

• black chocolate (cocoa content not less than 62%) - 100 gr.
• Liquid cream (fat content of 17%) - 35 ml.
• butter (fat content 72%) - 20 gr.
• Marshmallow Marshmallow - 110 gr.
• icing sugar - 70 gr.
• cognac or whiskey - 40/35 ml., respectively

1. Cook 2 pans - large and small. In the smaller one, place the chocolate bar, which is divided into small squares. In a larger container, pour water and bring the liquid to a boil.
2. When the first bubbles appear, reduce the heat, put a small saucepan in such a way that its bottom does not touch the bottom of the second bowl (hang it on the handles).
3. Tom chocolate on the steam bath to a liquid state, constantly stir with a wooden spatula.Ensure that no water enters the mass.
4. Continue to stir, at the same time throwing marshmallows. Lay out half a pack of marshmallow (about 55 grams.), Wait for it to dissolve. Send the butter into a small saucepan, pour in brandy and cream, stir again.
5. When the mass becomes sufficiently homogeneous, pour in the second part of the marshmallow. Stir the mass until the marshmallow is completely dissolved. As soon as this happens, turn off the burner.
6. Put a strainer over the pan and pass the icing sugar through it. Take small steps to eliminate the formation of lumps. Stir the product with a fork, and then bring it to readiness with your hands (on the principle of kneading dough).
7. When the mastic becomes elastic, tear it apart and shape the circles. Wrap in baking paper, foil or film, send to the refrigerator for 1.5 hours. Every 30 minutes reach the mass and knead it.

Practical recommendations

Here are some basic tips and reveal the secrets regarding the preparation of mastic for the cake at home. No matter which recipe you chose,follow practical recommendations.

1. After cooking, the mastic is stored exclusively in the refrigerator or freezer. In this case, the total exposure time of the composition reaches about 20 days. However, if possible, you need to use the product immediately, without sending it "just in case."
2. When you decorate a cake or mold beautiful mastic figures, the surface will be matte. Plain gloss (gloss) coating will help ordinary filtered or boiled water at room temperature. Dip a baking brush or finger into it, then walk around the product several times.
3. In almost all recipes dyes are added after the time of heating the marshmallow. However, it is not necessary to do this in such a sequence. Blind out the white mastic figures, then paint them in the desired shade. It should be borne in mind that the surface can be processed unevenly.
4. If you sculpt the figures, which include many small details, they can later fall off (man, car, etc.). Lubricate the joints with plain filtered water. This recommendation is also relevant in those caseswhen molded product is attached directly to the surface of the cake.
5. You probably noticed that only icing sugar is used for making mastic, and not sand. This is no accident. The fact is that large sugar does not allow the particles to adhere tightly to each other, as a result of which the mass becomes loose and begins to tear.

It is easy to prepare the mastic for the cake at home, the main thing is to follow the instructions. Choose your favorite recipe, prepare the necessary ingredients, begin to work wonders. Keep the mass in the refrigerator or freezer, be sure to wrap it with food film.

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