March 30, 2015 16680

There are many cake recipes, some of them are transmitted from generation to generation.

Culinary artists are not focused on monotals and are always in finding something new.

Mastic - that's interesting option Decoration of the cake, which will surprise everyone.

Special paste is designed for modeling confectionery.

It is used to create a variety of decorations.

With it, you can cover the cake, giving it a more aesthetic look.

In addition, you can cut figures, flowers or inscriptions.

The result of working with paste depends only on your imagination, since the finished mastic is easy to use.

Choosing mastic

There are three main types of mastic: sugar, flower, Mexican pasta.

The first type is used most often.

Sugar species suitable for cakes, gingerbread coatings, pastries, cookies.

With it, you can cut simple figures and decorations.

Flower paste, as seen from its name, is used to create colors, as well as jewelry.

It is plastic enough and easily rolled out, so such a mastic is well suited to the recipe for tight cakes.

Thanks to the thickener entering into its composition, the figures quickly dry and hold the form well.

The third type of mastic - Mexican.

It is designed for modeling.

A small percentage of thickener content allows you to work for a long time to create decorations.

Mastic happens white and color.

The cost of the latter is tangible above, so it will be saved to buy a food dye.

It is enough for repeated use.

To make a lot of new color, you need to gradually add the dye into it.

It is very important not to overdo it, otherwise it can become unsuitable for working with confectionery products.

Basic Rules Cooking Mastics

1. Before you start working with pasta, you need to prepare sugar powder. It is important that it is finely grinding, otherwise the mastic will rush.
2. During cooking, it is necessary to closely monitor the density of the mixture. If you move to S. sugar powder Or dye, the mass will also be easy to rush.
3. The prepared mixture should periodically "rest" in the refrigerator so that it does not stick to the hands.
4. Shelf life in the freezer to 4 months.

Recipes confectionery pasta do it yourself

Mastic is not always available to hostesses, but should not be upset if you can't find it on store shelves.

It can be prepared by it.

Gelatinist composition

Such a recipe for cake mastic is suitable for modeling shapes and decorations.

Dessert it is impossible to cover it, as it quickly becomes solid.

For cooking you will need:

• water - 50ml;
• sugar powder - 500g;
• gelatin - 10g.

In the middle capacity you need to pour gelatin and pour its water temperature water.

The mixture is left at about half an hour to gelatin Nabuch.

At this time, the sugar powder should be sifted through a sieve to avoid lumps.

Nobuchish gelatin is placed on fire and is brought to a boil, then it is necessary to remove it from the stove.

In the warm component, add 250g sugar powder and thoroughly stirred.

Then we lay out the mass on the table and gradually interfer the remaining powder.

It will be ready when it will stop sticking to the hands.

Mastya from Marshello

The recipe for the cake coating mastic includes:

• 100g Marshello;
• 250g sugar powder;
• 90g starch;
• 1st. spoon of lemon juice;
• 1h. Spoon of cream oil.

Often you can meet the option, where they advise to mix pastil only with sugar powder.

Such a mastic for tosing a recipe cakes is fragile, it is hard to work with it.

In order for the paste to be plastic, starch is used, oil and lemon juice.

First you need to melt the marshmallow.

It is more convenient to do this in a water bath, since the whole process will be in your eyes.

Still candy while they are heated.

If you need a color mixture, then it is better to paint it at the moment by adding a pair of dye drops.

In advance, it is necessary to prepare a mixture of powder and starch, passing them through a sieve.

The mixture is gradually added to the melted floppy, until the mass starts thick.

As soon as this happens, put the mastic on the table, sprinkled with starch and sugar powder.

Lubricate hands butter And knead the paste, continuing to pour out in advance prepared composition.

It is important not to skip the moment when the mixture will stop sticking towards the hands.

The finished mass must be wrapped with a food film and leave half an hour in the refrigerator.

And here is a video recipe for such a mastic for a cake:

Dairy pasta

Ingredients:

• condensed milk;
• powdered milk;
• powdered sugar.

The proportions of the components are determined depending on the required amount of finished mastic.

It is necessary to mix in equal shares dry milk and sugar powder.

For accuracy, you can use kitchen scales or a measuring cup.

To this mixture, add condensed milk (1: 1: 1).

The resulting mass must be thoroughly kneaded.

Finished dairy mastic for a recipe cake is placed in a refrigerator for 20 minutes, after that it can be operated with it.

That's how it looks like:

Chocolate yummy

• chocolate - 200g;
• liquid honey - 70g.

It is necessary, gradually stirring, melt chocolate in a water bath until a homogeneous state.

Then add liquid honey and mix well.

Depending on the quality of chocolate, oil can stand out, it must be merged.

On this, the preparation of the recipe for mastic to decorate cakes ends.

Mass must be packed in the food film and leave for a day at room temperature.

Note that chocolate paste It is quickly heated from the hands, so during the modeling it is necessary to cool it in the refrigerator.

Another successful version of the sweet dish for guests: cooking will take time, but it is worth it, believe me!

This is what quickly flashes at the table, so this is a crispy trust, the recipe of which it is well suited to the tea party.

The traditional dough on the yeast for pizza has long been crowded with other ways of cooking. For example, now it can be in kefir. Read Recipe B.

Step-by-step recipe for a delicious cake under mastic

Preparation of a cake under the prescription mastic is not always a long process.

To do this, you can use ready-made biscuit cakes, which will save not only time, but also nerves.

For such a treat, you will need:

• bucket biscuit Corge - 3pcs;
• chocolate paste - minimum 250g;
• manna Crupes - 3st. l;
• milk - 400ml;
• lemon zest without pulp;
• sugar to taste, not less than 250g;
• creamy oil room temperature - 250g;
• bananas and Kiwi (fruits can be replaced).

Recipe for cooking cake with mastic step by step:

Perhaps in the video below you will pick up the idea of \u200b\u200bdesign:

Creative decoration of the cake

What a treat will look like, only depends on your imagination.

For example, if you are preparing a holiday for a child, you can use the decoration in the form of a teddy bear, which is better to cook in advance.

Credit parts can be molten chocolate.

A chocolate paste is applied to the cake, after which you can cover the baking mastic.

So that the coating was smooth you can use a special confectionery iron.

Unfront is cut off.

To cover the irregularities from below, roll the harness or multicolored balls and lay them on the edge of the dessert.

For decoration, you can use molds that are sold in specialized stores or make it all that will come to mind.

Cake with your own hands from mastic is an excellent choice in order to please your loved ones.

The manufacture of pasta sometimes takes a lot of time and requires a certain skill, but such cooking masterpiece Start in memory for a long time.

In the video you will see how you can decorate cake roses:

You can order a cake, decorated with mastic, today in many confectionery, but it will cost such a cake an order of magnitude more expensive. In addition, many of us prefer homemade pastry. And then many hostesses are asked: " "I will try to answer this question today.

First you need to know that mastic for cakes homemade cooking There are several species. I will talk about the most common and affordable. Knowing the features of the preparation and use of each of them, you can easily make mastic to decorate your cake at home.

Dairy mastic Prepared on the basis of condensed milk, sugar powder and dry milk. Masty allows you to create complex decorative compositions. The main thing - a little practice

Dairy mastic

Required:

• 1 cup of dry milk
• 1 cup of sugar powder (and 1 cup powder keep in stock)
• 150 g of condensed milk
• 1 tsp. Lemon juice

1. Pooh ask, throwing all the uneasy lumps (when they make mastic, they will not dissolve, and the mastic will be with grains).

2. Mix the glass of powder with a glass of powdered milk, pour into a mixture of condensed milk and lemon juice and knead the mastic dough.

If necessary, pour sugar powder. Mastic to cover the cake must be homogeneous and elastic, should not stick to the hands.

3. Finished mastic let's a little "relax" in the refrigerator and can decorate the cake!

This type of mastic is perfect for coating cakes, because Mastic has a pleasant dairy taste.

but it's important to knowthat mastic will never get white, but will have a cream shade. If you want to make a mastic for a cake of saturated bright tones, then use food dyes. Paint the mastic with the help of natural juices (beets or spinach) will be problematic, because They will strongly "sound" her.

Masthal Masthal Mastham (Marieskova)

Required:

• 100 g of the flight "Marshmello" ("Bon Paris", "Tuchci-Tyantchuk" or other)
• 2 tbsp. Lemon juice
• 100 g sainted sugar powder

1. Marshmellos must be put in a large container, sprinkle with lemon juice and heat in the microwave to zoom in volume. It takes less than one minute. In the process of heating, it can be mixed with moisture marks one or twice.

2. When Marshmello is heated, it should be thoroughly spread and kneaded with a shovel (the mass will be similar to the cheer).

3. Gradually add sugar powder and place a lot like dough. Keep in mind that while the mass is hot, it is able to make more sugar powder than need.

Do not rush to add to the powder more than the specified weight, let the mastic slightly "relax" and cool (ideally - 2 hours). Add Pudrod, if necessary, you can and in the already finished cold mass, but to be removed, if you knead too much - no longer.
Photo: A. Sukhoveev, Personal Archive

To the undisputed advantages of this type of mastic can be attributed to the fact that this mastic is suitable for coating cakes, and for the modeling of figures: Added in the process of kneading some cream oil (1 tbsp) and slightly less sugar powder - it turns out soft and fueling the mass for the coating. Without oil and with lots of powder - dense, tight mastic for modeling.

Another advantage of this mastic - you can get the perfectly white color using the white "marshmello" or color weight using multicolored semi-colors. Excellent option for those who do not have a set of food dyes in their kitchen arsenal. Mastic has pleasant sweet taste And the aroma of the air marshmallow (vanilla, strawberry, lemon - depending on which flavoring was added to "Marshmello").
Chocolate mastic - who does not like chocolate!
Photo: A. Sukhoveev, Personal Archive

Chocolate mastic for cake (shocked)

Required:

• 100 g marshmello
• 100 g of chocolate
• 1 tbsp. butter
• 2 tbsp. Fat cream
• 200 g of powdered sugar

1. First, melt the chocolate (on the water bath or in the microwave), add marshmallows and mix.

2. Heat to an increase in the marshmallow in the volume and well stir. Must get a homogeneous pulp mass.

3. Warm cream and add butter into this mass. Stir well to full homogeneity.

4. Now gradually add sainted powder and put it out like the dough. The finished mastic is soft and puffy, but no longer sticks to the hands. Wrap it in the film and let "get sequished".

Such mastic can be covered and sculpt the figures from it. Remember that for the modeling weight should be more dense than for tightness (the density is regulated by adding sugar powder and / or a small amount of starch).

Chocolate mastic has a pronounced taste and fragrance of chocolate and can be brown or cream color, depending on what chocolate you used. If desired, this mastic can also be squeezed by food dyes, but only if you decide to make mastic based on white chocolate. It is best to add a dye at the stage of kneading "test".
Photo: A. Sukhoveev, Personal Archive

Mastic on gelatin

Required:

• 1 tsp. gelatin
• 40-50 g of cold water
• 0.5 ppm Lemon juice
• powdered sugar
• dye - at will.

1. Soak gelatin in water before swelling (according to the instructions on the package, it can take from 10 minutes to 1 hour).

2. When the gelatin will swell, heat it before dissolving, but in no case boil - from this gelatin loses its properties!

3. In the warm solution of gelatin, add lemon juice and, if desired, dye.

4. Now interfere with sifted sugar powder. How many powers will be required - I can not say (about 100 g). Watch by weight - it should be soft, plastic and not sticking to the hands. Try stretching the mastic - it should be well stretching. At this stage, it is no longer necessary to add to the powder (if you go over - the mastic will quickly become "oak").

5. Wrap your mastic in the film and, by tradition, remove the "rest" for a couple of hours.

From gelatin mastic excellent figures are obtainedbecause It dries quickly enough. But it will not be possible to cover the cake for the same reason.

The taste of the gelatin mastic neutral (just sweet), because, in fact, there is nothing but sugar in it.

I tried to tell about the most common types of mastic, which can be easily made at home from affordable ingredients. Of course, to make home mastic qualitatively, some experience and skill are required. But believe me, it is enough one or twice to try each of the types of mastic, and you will certainly find your own, who will get everything better with each time you get better and better!

Want to unusually decorate a cake? One of best decisions - Mastic. It allows you to turn around your imagination and implement the most bold ideas! And we collected 16 recipes for you, choose your own! Well, then - create! For inspiration you can use our selections of stunning cakes - on and topic. Then this series will continue the best spring and summer ideas.

How to make mastic for cake

1. Sugar mastic

20 g gelatin
9 tbsp. l. Cold water
Juice 0.5 lemon
Sugar powder (how much will take to produce elastic mass)

Gelatin rinse and soak in cold water for 2-3 hours (it should swell). Then heat it up to 55 degrees so that it melted. Hot melted gelatin strain, then cool up to 25-30 degrees and connect with sainted powdered sugar, constantly stirring before receiving a homogeneous mass. It should be elastic, do not stick to the hands and do not crumble. After that, add lemon juice.

2. Marshmallow mastic

per 1000 g:
470 g of sugar sand, 12.5 g gelatin, 2 egg squirrels, 1 g citric acid, 150 g of water, 500 g of sugar powder.
Soak gelatin in cold water. Egg squirrels take up to an increase in volume 5 times. Sugar and water welded syrup. In the finished syrup, put swelling gelatin, citric acid and mix everything. Pour into whipped proteins. Then pumped sugar and mix.
This mastic is distinguished by a delicate structure, it must be stored in a container covered with a damp cloth.

3. Sugar-gelatin mastic

1 kg. Sugar powder
1.5 tbsp. l. gelatin
0.25 glasses of water

Gelatin is soaked in water (1: 2) for 1 hour, put on a slow fire and heated when stirring until completely dissolved (I dreamed it as indicated on the package) .. then the mixture is filtered (if necessary?), Sugar powder is added and stirred. . This mastic dries very quickly. It is even more likely not a mastic, but grazing. "

4. Mastic to cover

sugar powder 500 gr
Gelatin 12gr
Cold water 35gr
Corn syrup 80g (or any other without color)
Protein 1 piece
Coconut fat a little (1-2 teaspoons)
lemon juice 1 teaspoon

1. sift sah powder
2. In a separate bowl, pour cold water, pour gelatin and mix to a puree state
3. Put the cup with gelatin to the steam bath, add some coconut fat, constantly interfere until the gelatin is melted
4. Add syrup and also constantly interfere until "melts", the syrup must be good to "mix" with gelatin
5. In SAH powder, add a mixture with gelatin, a little to wash and add a protein
6. End to a homogeneous mass (so that it does not stick to hand, lubricate your hands with coconut fat) lay out in a container or bag. Leave per day.
Sugar powder does not add, even if the mastic will seem soft.

5. Chocolate mastic

100 g of dark chocolate
90 g marshmello (color roles does not play)
40 ml of cream (30
1/2-1 Art. Spoons of creamy oil
90-120 g of sugar powder
1-2 Art. Spoon brandy

Cooking method
First we make mastic:
In the saucepan, put the chocolate broken on the pieces and put on a weak fire.
Fully melt.
Do not remove the saucepan from the fire, add to the melted chocolate marshmellos and constantly mix the mass with a spoon.
When approximately half of the marshmallow melts, pour cream, add butter and cognac.
To interfere without ceasing to obtain a homogeneous thick liquid mass.
Remove from fire.
Constantly having a spoon gradually pour sainted sugar powder.
When the mass turns out too thick and elastic and interfere with a spoon will not be comfortable - to do it with your hands.
Powdered sugar powder until the mass becomes like a warm, tight, elastic dough.
It will absolutely not stick to his hands - even on the contrary - the hands remain clean, but fat.
Start the mass into the ball and shift the paper for baking.
To cover with a different sheet of paper from above.
And roll up to the desired thickness.
Remove the top sheet of paper.
Mastic is ready.
It gets barely warm, very soft and gentle.
It can be stored in a tightly closed form in the refrigerator, and before the next use is slightly warm in micro.

6. Chocolate-marsham

150 gr. sah. powders
200 gr. Gorky chocolate
180 gr. Marsselou (any color)
1 tbsp. l. Oil or margarine or vegetable fat
3 tbsp. l. cream
1 tbsp. l. Liqueur or orange juice (not necessary)

1. Melt chocolate on the bath.
2. Add marshmelou, mix with chocolate and continue to pull out.
3. Add cream and margarine. To interfere
4. In the mixer (guitar nozzle, i.e., the nozzle for the test), prepare SAH. Pooh and add a liquid mixture.
5. Stir to a homogeneous test .. Masty is ready. Shift in the package and for a day in the hol-k. After getting, let it be done and still knead it. Roll better on film.
6. Store as well as other mastic.
With white chocolate: Instead of cream, I took milk, and butters of creamy 1 tsp. Then it can be mixed at least with marzipan, even with ordinary mastic, even with gelatin.

7. Sugar paste

Ingredients:
powder sugar 200 g
Margarine floral 50 g
Honey 1 tbsp. the spoon
Food paint

Sake sugar powder and mix it with margarine and honey. Add dye (optional). Range out of the cooked mass ball. If necessary, add more sugar powder. From such a paste, the balls, flowers and the city d. (At the same time, you can use molds). If you are not going to use the paste at once, put it in freezing Camera And keep it until it is necessary.

8. Gelatin mastic

The recipe is very simple from freely affordable products, without any CMC and glycerinov:
Gelatin -12 gr.
Water - 50 ml
Egg protein - 1 pc
Lemon Juice - 1 CHL
SAH powder - 1kg
Cards Starch - 100 gr.

Starch add to powder, then egg yolk. Gelatin to twist, add a lemon juice, warm up, to dissolve, pour into powder, water and knead the elastic dough, let it be searched in the refrigerator.

9. How to make marshmelou at home

450g. Sahara
15ml. glucose
8 drops van. Aroma
25g. Gelatin powder
2 protein
3-4st. l. Stachmala
3-4st. l. sah. powders
Sn. Oil for form

Sugar, glucose and 200ml. Water heat and disturb while sugar does not melt. Cook with a closed lid about 3 min. Add Van. Aroma.
-In the metallic dishes to fill the gelatin 100ml. Water, in the water bath melt.
-Belki beat to peaks.
- Pour to pour a thin flowing into proteins, while stirring. Alsitian. Beat 10 min. While the mass is not stable.
-Krachmal and powder mix in a deep cup (it will be needed)
- Quality shape lubricate with oil and spray with a mixture (powder starch)
- Marsmelou cream pour into the form, to dissolve and put for 4 hours in the refrigerator.
-tol spray with a mixture, put the marshmelou on the table. It is possible to squeeze the round form or cut into 3 cm squares.
-In the dishes with the mixture put extremely or carved marshmallows and mix well that would not stick to each other.
- It is possible to melt chocolate and dip half of the finished marshmelou in chocolate, cool.

10. Recipe candy-marshmallow

500 gr. Sahara
350 ml. water
1 c. Spoon glucose
30 gr. gelatin
2 protein
Sugar powder
starch.

pour 200ml. Water sugar and glucose are brought to a boil.
Gelatin dissolve in the remaining water.
And we begin to beat the proteins (turning the bowl does not fall).
Mix gelatin with syrup and interfere with hard and pour whipping proteins without stopping (the mass becomes thick).
Forms to be applied to parchments or sprinkle with sugar powder mixed with starch in equal parts.
shift everything into the syringe and squeeze the balls or disseminate a smooth layer

11. Sugar mastic on a molate.

It will take: gelatin - 10 g, water - 150 g, sugar powder - 930 g, of the Patok - 50 g, fruit essence - 0.5 g.
It should be about kilogram of mastic. Gelatin is washed, poured with it with cold water, then the water is drained, and the gelatin is again poured with water (its temperature should not exceed 20-25 degrees C). Give it to swell (about 2 hours), put on a weak fire and heated to its complete dissolution. The sifted sugar powder is pounded with a slide on a wooden or marble table (dumplings dumplings from aluminum), they make a deepening in it, which is poured into a molasses, dissolved gelatin and fruit essence. Quickly mix so that it turns out a homogeneous white or slightly grayish mass. From this disgrace and recommended to sculpt flowers.

12. Mastic on gelatin

It will be necessary: \u200b\u200b2 tbsp. l. cold water, 1.5 h. gelatin, 1.5 tbsp. l. liquid glucose, 2 h. Glycerin, 450 g of sugar powder.
Pour gelatin with water and let wake up. Then heat the gelatin on the stove to dissolve it, but not boil, add glucose and glycerin. Stir and adding gradually asking sugar powder, wash the mastic first in the bowl, then on the table.
Candy mastic " bird's milk”
Cut the frozen kinks "Bird's milk" for squares 2 to 2, cutting them into the sugar powder. Heat in the microwave, add sugar powder and knead the tight mastic. Sculpt better if she passes 2-3 hours. Stored long. If it became harshest to heat up in a mirror of about 10 seconds. And you can sculpt further.

13. Sugar starch mastic

800 c sac. Puddles, 200 gr corn Starch., citric acid at the tip of l., 1 cup of water.
In the glass of water dissolves a pinch of citric acid and brought to a boil. In 4 tbsp. l. Cold water dissolve starch and brewed it in boiling water with acid. Small portions are sugar powder and stirred to obtain a homogeneous plasticine mass. At the end add dye.
Elastic sugar mastic (at 1200 g ready-made mastic)
Water 80 ml
Gelatin 7 g
Glucose (sold in pharmacies) - 2 tbsp. Spoons
Soft margarine - 1 tbsp. the spoon
Sugar powder 1 kg

Pour gelatin water and leave for 40 minutes for swelling.
Heat gelatin in a water bath when dissolving, add to the gelatin of margarine and glucose.
Mix everything well.
Pour to another container and leave cool.
Add some sugar powder into a cooled mass, start mixing, and continue to add a little sugar powder.
When the mass becomes sufficiently thick enough to wash it. Stay on a cutting table.
Previously, on a cutting table, pour a slide from the sugar powder,
In the center of the slide make a deepening in which and put the mastic.
Mix the mastic in the sugar powder until it acquires an elastic consistency.
You can prepare sugar elastic mastic in advance, it is well preserved in hermetically closed polyethylene packages.

14. Sugar-custard mastic

Ingredients:
Patok 83 g
Starch Corn 101 g
powder sugar 775 g
Water 202 g

A molasses and water are adjusted to a boil and, stirring, fall asleep starch so that there were no lumps. Then sugar powder is added and mixed to a homogeneous mass resembling plasticine. Custard sugar mastic is more plastic, decorations from this mastic are first dried, and then used for decoration.

15. Mastics Recipe from Marsselou

marshmello - 100 g
- Creative oil - 1 tbsp. l.
-sharny powder - 200-300 g
-food colorings

Put the marshmallow in shape, add oil
Put in the microwave for 15-20 seconds. Mass should increase in volume. Put on the table, add a dye, mix. Then add 100 g of powdered sugar, mix. Add sugar powder until the mass is obtained by consistency on plasticine.
Mix the mass to the condition from the hands.
Put the ready mass in the fridge for a couple of hours. Get out of the refrigerator and once again to stretch to room temperature. Working with mastic sprinkle table and hands with starch.

16. Honey mask.

Ingredients for honey mastic

Per 500 grams of sugar powder
2 tbsp. Honey spoons
10 grams gelatin
2 tbsp. Spoons of vegetable margarine or cream spread
6 tbsp. Water spoons
Cooking
As is customary when working with gelatin: Soak gelatin in water for 30-40 minutes.
When gelatin swells well, heat it in a water bath before dissolving and cool.

In a cup, stir honey, melted margarine or spread and cooled dissolved gelatin.

To the mixture, we grab the addition of sugar powder, gently stirring with a wooden blade or spatula. When the mass becomes sufficiently thick, and it can be swamming, put it on a sugar-powered table and knead the elastic dough.

Honeystick for cake should be elastic, such that it can be easily rolled. If the honey mastery is soft, it will not be possible to work with it, it will be very stretched and rushing when coating the cake. Therefore, if you have too mild mastic, knead the sugar powder into mastic so that the mastic becomes more abruptly.

I hope that you can choose from the proposed prescription mastic for cake suitable for yourself.

Recently, gaining momentum is gaining the idea of \u200b\u200bdecorating confectionery mastic. It covers both small confectionery products, and make up huge thematic cakes on various celebrations, decorating them with additionally different patterns and figures. It turns out as a result of amazingly beautiful confectionery compositions. Of course, for this it is necessary to have at least minimal creative and confectionery skills. And if all this you have and does not get successful recipe Preparation of mastic, we recommend using options for preparing a similar base for decorating the cake proposed below.

How to make mastic for a cake at home from Zephyr Marshemello?

Ingredients:

• marshmallow chewing marshmallow - 220 g;
• powder sugar - 520 g;
• creamy butter - 1 h. spoon.

Cooking

If you need to cover the mastic cake to the celebration, then the ideal for this purpose will be a mastic, cooked from the well-known chewing marshmallow Marshmallow. It turns out elastic, perfectly rolled out, and the taste is pleasant and soft. We choose for this purpose the zefirki of the same color. If you have them multicolored, it is better to separate them before use on fragments in color scheme.

We put the marshmellos into a suitable ass and put seconds for forty-microwave oven. As a result of Zephyrine, it should increase in the amount of roughly twice. Upon reaching the desired effect, sugar powder sugar, put a piece of butter and begin to mix a mass with a spoon. When it will be able to work hard, perturbate the table with powdered sugar, lay out the mass on it and complete the kneading hands. The final texture of the mastic should be homogeneous and smooth, without impurities of any lumps or air bubbles.

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

You can also fill with color and remnants of mastic after coating the cake to use it for decorating and model patterns and figures. To do this, it is better to use gel dyes. By adding a little color in a lump of mastic, we begin to knead it like plasticine. Do this to get even color will have for quite a long time, but the result is undoubtedly worth it.

Masty Marshmello can be perfectly stored in the refrigerator for three months. Before use, it is only necessary to warm up a bit in microwave oven and slightly knead, adding sugar powder.

How to make sugar confectionery mastic at home?

Ingredients:

• - 60 g;
• sugar powder - 120 g;
• - 120 g;
• lemon juice - 1 h. Spoon.

Cooking

For the preparation of figures and patterns for decorating the cake better use sugar confectionery mastic. It is more suitable for this purpose. Many use it also for tosing cakes, but in this case it is necessary to make it a little softer, increasing the amount of condensed milk to ready product It was easier to rolled out and was more flexible.

Getting Started with the process of preparation, sifting natural dry milk of top quality in a bowl, add sugar powder to it, skipping it either through a sieve, mix and introduce a condensed and lemon juice to a dry mixture. We wash the mass first with a spoon, and complete your hands, achieving plastic and homogeneous texture of the coma. Also, as in the preparation of mastic from Marshemellos, the dye is better to introduce the first kneading, but if necessary, the color gamut can be changed and ready to make mastic, What will significantly extend the process of its preparation.

How to make chocolate mastic?

Taking the basis of any of the proposed recipes, you can cook chocolate mastic. To do this, at first, approximately 75 g of melted dark chocolate must be added to the main components. For more saturated chocolate taste You can also add a couple of tablespoons of cocoa powder.

Consistency of mastic in this case by adjusting the amount of sugar powder.

Modern confectionery decoration with mastic is another way of creating an elegant, identity, stylish dish, which has been emphasized by its kind and thematic decoration, the festivity and feature of the moment. There are several recipes, how to make mastic at home for a cake from simple and affordable products.

Recipe Mastics from Marshmello

Marshmello - Candy, remotely resembling marshmallows or flown. In contrast to the classic marshmallow, there are no insignificant amount of scrambled eggs in their composition, which give the marshophore a special gentle "mounted" consistency. These candy are a mass of a mixture of water dissolved in water and sugar Syropewhich heated hot and the stabilizers, flavors and dyes added to it. After cooling, this sticky, dense and porous mass cut into pieces and chopped in a mixture of starch and sugar powder 1: 1.

At home, you can make candy marsmellos for mastic from a mixture, fructose syrup and gelatin, and for stabilization of foam and preventing sugar crystallization, lemon juice or citric acid solution are taken.

INGREDIENTS:

• 150-200 g of candy marshmallow
• 400-500 g of a mixture of sugar powder and starch in a ratio of 1: 1 to 3: 1, depending on the required sweetness
• 1 tablespoon of cream oil
• 1 dessert spoon milk or water

Cooking:

Sift the mixture of powder and starch so that there are no large inclusions, through fine sieve. Pour milk into a bowl, put the oil, pour candy and put into the microwave for 10-30 seconds, depending on the mode, or on water bath. Candy is slightly fendered and will increase in volume. It is necessary to add 70-100 g of a mixture of dry substances and mix. As a result, it turns out liquid cashem. At this stage, you can add a dye and flavoring. Then the portions add powder with starch and stir the spoon until a very thick mixture of mastic is formed. It is shifted to the table for stirring with hands on a layer of sugar powder. Hands with warm butter so that this very sticky mixture is better behind them. Mastica to swimming, adding to the table, the powder or her mixture with starch until it becomes like soft plasticine.

• Starch improves the properties of mastic, both in the process of its manufacture, and in products, making them less sticky, fragile and rigid. But there are recipes and without starch.
• To obtain mastic different colors, it should be divided into portions at the stage of liquid mass and add different dyes.
• It is possible to prepare mastic and without the addition of milk.
• 100-150 g of dark chocolate add to the preparation of chocolate mastic.

☞ Video recipe

Mastic recipe with gelatin

INGREDIENTS:

• 5 g gelatin
• 60 ml of water
• 2 tablespoons without a roller coat fructose
• 1 tablespoon without a slide of butter
• 700-800 g powdered sugar

Cooking:

Gelatin is pouring in advance with water and give it to swell (40-50 minutes), then heat on a slow fire, without bringing to a boil, until complete dissolution. Add oil and fructose, mix all, filter and leave cool to room temperature. If necessary, you can add a dye, although the white gelatin mastic looks very elegant. In the cooled mass of small portions, add sugar powder to a permissible density for stirring with a spoon. Then mastika shifting on the table on a pre-made slide from the sugar powder and continue to mix hands before receiving an elastic state.

☞ Video recipe

Milk Mastic Recipe for Cake

INGREDIENTS:

• 1 bank of condensed milk
• 1.5 glasses of dry milk
• sugar powder
• food coloring

Cooking:

Mix condensed and dry milk to a state of soft plasticine. If the condensed milk is very liquid, it is necessary to increase the number of dry components. In this case, in order for mastic to get a sweet, you need to add 1 cup of dry milk and 1 cup of sugar powder, all to wash everything before getting a nelite dough. Then add food dye or cocoa powder.

The finished mastic can be stored in the refrigerator up to several weeks in the polyethylene package or the food film tightly packed.

☞ Video recipe

Mastic cake decoration

Before decorating mastic, cake or should be prepared. Inside the cake, the cakes can be missed by any cream, jammed cream. At the outer edge, all cakes must be molded with cream (oil) cream, which should also thoroughly obscure the upper and side surface. It makes sense to apply a 2 layer cream. After that, the cake is cleaned into the refrigerator. When the cream finds it easy, it is quickly aligned with a warm blade or a knife, striving for the maximum smooth surface without flaws.

Mastics are rolled with a rolling pin on the table, lubricated with oil and sprinkled with sugar powder (can with starch) to 5 mm thick, turning on one side to another to the sheet not sticking to the table. Then this sheet is raised by the roller and put on the cake. First you need to smooth your palm the upper surface of the mastic from the center to the edges, tightly pressing it to the cake. Then the sheet is pressed against the side surfaces and smoothed from top to bottom. Surplus mastic at the bottom edge can be cut off with a knife or scissors.

☞ Video lesson

Decorations of mastic do it yourself

From multicolored mastic, you can make floral compositions, animal figures and dolls. Elements for bulk products can be cut out of a thin rolled sheet of mastic molds for cookies, cut into a knife over a cardboard stencil. Petals for different colors can be formalized using a teaspoon, filling it inside with rolled mastic. Rose can be made of ordinary circles a little different value. The first circle should be wrapped into a dense tube, wrapped the next and glue around it, shifting the remaining mugs one relative to the other, flexing the upper flying part. It must be done with a slightly wet hand. Leafs are cut out of a thin layer of mastic and draw a streak with a toothpick or a stupid side of the knife. Different figures can be loosened in advance, dry, carefully pack and postpone for a long time.

Since mastic easily absorbs moisture from the air and can break through, it makes sense cake to fully form shortly before filing on the table.

☞ Video lesson

Knowing how to make a mastic for a cake, you can feel like a child in the lesson of laying plasticine or a sculptor, creating a masterpiece. We wish you not only a pleasant appetite, but also big creative success!

What kind of mastic recipe do you prefer?