Powdered sugar dough became known in Russia relatively recently. Smooth, shiny, elastic, colored, white, cream - all this is about her, about the mastic. It is used both as a base coating for a cake and for modeling sweet decor elements of confectionery - delicious, light and beautiful decorations.

Graceful lilies, roses, tulips, garlands of leaves, bunches of grapes, figurines of animals and people, made by hand, help turn an ordinary homemade sweet treat into a unique work of culinary art.

Confectionery, decorated with elements molded from sugar clay, look solemn, amaze with purity and elegance of lines. This is especially true for wedding, anniversary cakes, sweet gifts for birthdays.

How to make mastic at home?

Anyone can make sugar dough, even a person who does not have a culinary education. Easy homemade recipes for beginner confectioners will allow you to get the same good result as the professionals. Exact adherence to the recipe and the correct implementation of step-by-step instructions in this case is mandatory.

Properly prepared mastic in consistency and properties is very similar to plasticine.

It can be of two main types: light, soft, elastic or more dense, elastic. The choice of option depends on what it will be used for.

The elastic mastic mass is well suited for covering the cake, it is denser, quickly hardens, and can be used to make sweet figurines, flowers, beads. It is only necessary to remember that the final result is directly related to the quantitative ratio of the two basic ingredients that are the basis of the sweet mass - powdered sugar and liquid (water, milk).

Before you start preparing the dough, you need to sift the powder very carefully. The resulting confectionery mass should not contain large, solid particles, since when rolling or at the time of stretching the mastic sheet over the surface of the cake, they can lead to bumps, roughness or rupture of the dough.

At the last stage, the sweet confectionery mass is kneaded by hand. By how sticky the mixture is, one can judge the readiness of the mastic dough. If everything is done correctly, then its consistency will not be liquid, the confectionery mass should not stick to hands and lend itself well to processing.

Some housewives, in order to prevent the confectionery mass from sticking to the work surfaces, wipe them with a small amount of vegetable or butter. For the same purpose, food glycerin, powdered potato or corn starch, powder can be used.

Homogeneous, elastic mixture, not sticky to hands, ideal for creating a glossy coating of the biscuit base of the cake, biscuits.

If you want to get the perfect look of sweet pastries by pouring the product, you just need to reduce the amount of sugar in the selected recipe.

As a result, the mastic mass will be liquid, capable of spreading over the surface of a sweet treat. In order to fashion high-quality jewelry, the finished dough must be quite dense, keep the desired shape well, and dry quickly.

To do this, select and use such recipes, which include gelatin, or during the cooking process, more powder is added to the dough.

During the manufacture of the mastic base, you can use traditional culinary tools: a whisk, a fine sieve, a rolling pin, cutting boards, cookie cutters, a mixer, a food processor. If culinary clay is one of the main materials for creating jewelry, decorating confectionery products and is used regularly, it is recommended to purchase a plastic rolling pin, silicone mats with markings applied to them. Useful in the work will be tools for sculpting figures, flowers, silicone molds and stencils.

A few secrets for working with mastic in the video:

Colored and shiny

Sweet, elastic dough made from natural, basic elements is white, light beige, creamy.

Bright, multi-colored, similar to real animals, natural flowers, mother-of-pearl pearls, shiny drops of water, will be decorations on desserts using natural or artificial dyes.

There are advantages and disadvantages to both of them. Natural dyes are obtained by squeezing juice from grated beets, carrots, cherries, cranberries, raspberries, blackberries.

A variety of vegetables and fruits can be used. When using natural, natural dyes, be sure to remember that the taste of the prepared mastic mass will change from neutral sweet or vanilla to one that will bring a vegetable or fruit into the product, from the juice of which the coloring pigment was obtained.

The advantage of artificial dyes is that they give a richer, more durable color to the finished product compared to natural dyes. The resulting decorative elements with the brightness of colors can compete with the original real objects.

You should also pay attention to the fact that all natural dyes are juices, that is, an additional liquid to the volume that must be taken according to the recipe. This fact must be taken into account, since the dough may turn out to be liquid.

To avoid this, to achieve sufficient elasticity and density, it is necessary to add a certain amount of powder after dyeing or reduce the initial volume of water or milk.

Table of natural dyes:

If it is necessary that sweet dough or decorative figurines made of mastic acquire a mirror gloss, shine, confectioners use honey diluted with vodka. The ratio of components in the mixture should be 1:1.

The layer stretched on the surface of the dessert or the molded figures must be carefully lubricated with the resulting mixture using a soft brush. A few minutes later, the alcohol will evaporate, and the product will acquire the desired gloss.

Jewelry will also become shiny from the use of solutions of sugar syrup and food glycerin mixed in equal proportions.

How to make a cake topper?

Before you start working with plastic confectionery dough, the finished mastic mass must be left in the refrigerator for an hour and a half.

To prevent the dough from drying out, it should be wrapped in a thin cling film or placed in an airtight container. The ready-to-use mass is rolled out with a rolling pin.

To use sweet dough as a cake topping, the thickness of the finished layer should be about five millimeters. You can cover the cake with a mastic layer using a rolling pin. The elastic mass is distributed over the surface, lowering to the edges. Excess dough is cut in a circle (see photo). For convenience, you can use a round pizza cutter.

It should be remembered that the mastic coating should be applied only after preliminary preparation of the surface of the cake.

First of all, it should not be warm. It is advisable to bake cake layers, cookies or muffins in advance, level the surface.

If necessary, cover it with cream, marzipan or some other base, then leave to harden in the refrigerator. Only then can the coating be used. If this is not done, the sugar layer may begin to melt and blur from contact with the wet or warm surface of the dessert.

Figurines from mastic

Confectionery sweet clay is an ideal material from which you can create both flat figurines and voluminous decorative ornaments. Figures can be made using special molds, or you can remember your childhood, rely on your creativity and imagination.

Figures for confectionery baking, muffins, cookies can be sculpted, or can be made up of individual elements. Flowers with rounded, elongated and carved petals are created by connecting the elements to each other with the help of whipped protein, or by wetting their surfaces with water.

All elements for decoration are recommended to be prepared in advance, as they need some time to solidify. To speed up this process, you can use mastic on gelatin. To prepare it, pour one teaspoon of gelatin with forty grams of water. After swelling of the gelatin, heat the solution without boiling. Then add a little lemon juice (0.5 teaspoon) and the necessary dye. Sprinkle the sifted powder (100 g) in small portions. You need to knead the mastic to the consistency of plasticine. After a few hours in the refrigerator, the mastic clay is ready and you can start creating.

Ready-made jewelry in sealed packaging can be stored in the refrigerator for two months.

Video tutorial with step-by-step instructions for creating roses:

Photo selection with figurine decoration ideas:

Homemade recipes for decorating cakes

To create a decor, you can choose such a recipe, using which the taste and color of the finished decorations will be most harmoniously combined with the base of the cake and its fillings. The basis of any mastic test is powdered sugar and the base component from which the recipe gets its name.

Sugar

Properly prepared according to this recipe, mastic can be used to sculpt figurines, flowers, and other decorative ornaments.

For its preparation you need:

powdered sugar - 500 g;
water - 60 ml;
gelatin - 1 tsp;
lemon juice - 1 tsp;
vanillin.

Dissolve gelatin in water, then heat in a water bath, not bringing to a boil. Add lemon juice, vanillin to the solution. Sprinkle powder in small portions, knead the dough. The kneading process must be continued until the moment when the mastic becomes elastic, does not begin to stick off the hands.

Video recipe:

Honey

Ingredients:

powdered sugar - 900 g;
honey - 175 g;
water - 45 ml;
gelatin - 15 g.

Pour gelatin powder with water and leave until completely swollen. Add honey to gelatin. Heat the resulting mixture without bringing to a boil. Divide sugar into two equal parts. Pour a mixture of gelatin and honey into one of them. To stir thoroughly. Gradually adding the remaining powder, knead the dough. At the exit, in consistency, it should resemble marshmallow, be resilient and elastic.

Honey mastic mass is very well suited for wrapping a cake, making decorative elements such as braids, plaits and other types of weaving.

Video recipe:

Dairy

Ingredients:

powdered sugar - 2 cups;
dry milk - 1 glass;
condensed milk - 150 g;
lemon juice - 1 tsp

Divide the sugar into two parts. Combine one glass with dry milk. While stirring, add condensed milk, lemon juice to the dry mixture. When the mass becomes homogeneous, gradually introduce the remaining glass of sugar. It should be soft in texture and stick well to hands. No need to strive to use all the powder. The type of mastic and its structure will be decisive here. Cover the mastic with cling film, leave in the refrigerator for one hour.

Video recipe:

Chocolate

Chocolate confectionery clay can be made in two ways:

From chocolate with the addition of marshmallows and cream.
Made from chocolate with honey.

To prepare the chocolate-marshmallow option, you will need the following:

dark chocolate - 100 g;
marshmallow (marshmallow) - 100 g;
powdered sugar - 200 g;
cream (30-40%) - 2 tbsp. l.;
butter - 1 tbsp. l.

Recipe: add marshmallows to melted chocolate. Mix everything thoroughly. Heat in a water bath or in the microwave until the marshmallow doubles in volume. In the resulting mass, add cream, melted butter in a microwave oven. The resulting mass should be smooth, shiny, have a uniform consistency. Next, knead the dough, adding powder in portions. It is necessary to knead until the mass begins to unstick from the hands.

For the manufacture of decorative elements, the confectionery dough must be denser. This can be achieved by additionally adding a small amount of sugar. Place the workpiece in the refrigerator, after wrapping it in a film.

Chocolate mastic option:

Honey-chocolate mastic is easier to prepare.

You will need two ingredients:

dark chocolate - 200 g;
honey - 100 g.

In this recipe, maintaining proportions is one of the fundamental points. The ratio of chocolate to honey is strictly observed: 2:1.

Step-by-step instructions for cooking: melt on chocolate in a water bath. Stirring carefully, add honey. Continue kneading, removing from the water bath, until the resulting chocolate-honey dough begins to peel off the walls of the dish. Wrap the confectionery mass in a film, place in the refrigerator for a day. This recipe is perfect for topping a chocolate cake. The sugar mass is very elastic, smooth, shiny.

Marshmallow or marshmallow

The marshmallow base is interesting because it allows you to create a color coating for the cake without adding dyes. You just need to choose the marshmallow of the desired shade. It is interesting to use such a type of marshmallow as marshmallow. It is small in size and pleases with a variety of colors.

For cooking you will need:

marshmallow - 200 g;
powdered sugar - 500 g;
butter - 1 tsp

Detailed instructions: heat the marshmallow with butter in the microwave until the marshmallow is almost completely melted. Stir the mixture. Then sugar is introduced in parts. For kneading at the initial stage, use a silicone spoon, spatula. The final kneading of the dough is carried out by hand in order to accurately determine the moment of readiness of the mastic mass. A good elastic, smooth dough should come off your hands.

Marshmallow mastic video recipe:

There are other recipes for sugar dough. Which of them to use, the master decides. Desire, diligence and strict adherence to the recipe will allow you to succeed and bring to life the most daring ideas.

Making jewelry from mastic

Today, not all people understand what mastic is. Many do not realize that this is the name of a decoration for a cake or pie. To be more precise, this is just an edible cake decor that you can create with your own hands. In fact, it is very convenient, because with the help of mastic you can create original edible pictures, as well as congratulate your loved one with your own hands. You don't have to be a skilled pastry chef to master the technique of making mastic. Making mastic at home is quite simple.

The easiest way to make mastic

All you need is a small set of products and a desire to create. Keep in mind that a really properly prepared mastic should resemble in consistency nothing more than plasticine. It is this structure of mastic that allows you to create shapes and patterns of various sizes and shapes. You can create figures not just to decorate a dish, it's no secret that they will taste no worse than ordinary sweets. If you are not afraid to experiment, then you just need to master this technique. You can make mastic at home with a margin.

The best way to make mastic

You can put it in the refrigerator and keep it there for about 3 months, using each time to decorate cakes. In order for the mastic not to lose its unique properties, it should be wrapped with polyethylene or ordinary film. The preparation of this substance is very simple. To do this, you should skimp in the store in advance and purchase the following products. You will need gelatin, 10 g will be enough, 1/3 cup of ordinary filtered water, and also, just a little, citric acid. You will have enough of this substance literally on the tip of a knife. The main ingredient is powdered sugar. It will take a large amount. Purchase about 500g of this product.

DIY mastic

You can make mastic at home using the following technology. To do this, the first thing you need to do is prepare the gelatin. It is necessary to soak it in water until it swells. For these purposes, cold water should be used. Soak gelatin for about an hour, maybe a little more. After the gelatin has acquired the appropriate shape, it must be melted. To do this, create a water bath, and dissolve it, and then just add citric acid. After that, the resulting mass should be properly cooled. Get some powdered sugar.

Making the mask flexible

To make the mastic flexible and plastic, some subtleties must be observed. It is necessary to carefully sift the powdered sugar and make a small hole in this slide, then mark the gelatin in this hole, after which you should mix all the ingredients very quickly and knead a kind of dough. You should get a fairly uniform white substance. If you do everything right, following our advice, then in the end you will be able to get plastic mastic from sugar.

We make flexible mastic with our own hands

Many cooking shows show you how to make mastic at home. Recipes are always different. We suggest you follow our recipe, there are no difficulties in it, the only thing that is required of you is attention. After you have received the mastic, you can roll it into a layer. In order not to damage the surface, the mastic must be covered with a thin film, and only then begin to roll out.

This is a great decoration for any sweet dish. You can use various molds to cut flowers or animals. You can also create complex compositions from sugar figures, you only need to show imagination and a boring dish will immediately turn into a complex bright composition. You can create a flower by first cutting out the required number of petals, leaves and the middle. Your drawing doesn't have to be flat. Mastic allows you to create three-dimensional compositions.

How to make the right mask

You already know how to make mastic at home. You also need to understand how to attach parts. To do this, you only need water. A drop of water will be enough to hold the details of the composition together. But what if you do not want to be limited to white mastic details. You may want to create a bright colorful composition and multi-colored elements. There is no problem in this.

The mask should look like this

The thing is that the mastic can be painted. How to do it right you will learn right now. To do this, it is enough to use natural dyes that are contained in different products. Let's say red blows can be easily obtained from beets. If you want a brown color, then cocoa powder is suitable for these purposes.

If you need an unusual color that cannot be obtained from natural dyes, you will need to use food coloring in the desired shade. The master class for creating mastic is very common today. It is not necessary to sign up for them, because everything you need can be found on the Internet. I would like to say a few more words about the coloring of mastic. It is important to understand the technique of assigning color to figures. You will be required to perform a simple algorithm of actions. To do this, add a coloring matter and begin to carefully knead the mastic. After these movements, the mass should acquire the desired color.

You should get the following items

Do the work harder and then you will get the right color the first time. Roses are often made from mastic. This is a delicate decoration that can give a festive mood to the cake. It is very easy to do this. You need to cut out a certain number of circles and roll them up, after laying them out, going beyond the edge of each. Petals-circles should fit snugly, they should be fastened with the same water.

Delicious mastic with sugar

Sugar mastic is depicted in the photo of cakes and pies. This is a universal way of decorating dishes that does not require large expenses, although it can create real edible masterpieces. Mastic is of different types. Marshmallow mastic is very popular. If you have not met with a similar product, then we hasten to assure you that these are ordinary marshmallow candies. The advantages of such a mastic are very great. It is worth noting the versatility of this product. It is quite easy to work with it and create the desired textures.

Mastic with sugar for cakes

To prepare a product such as mastic with marshmallows, you should watch the video, or follow our simple instructions. You will need marshmallows, powdered sugar and water. Such mastic is prepared in the same way as regular mastic, but the properties are somewhat different. It very easily takes the desired shape and is lighter in weight. This is great stuff to work with.

Regardless of which type of mastic you prefer for work, you will be satisfied. With the help of this substance, you can hide defects in cakes, while giving the cake the right mood and theme. Mastic is a very practical edible material that every housewife should use to decorate their delicious desserts.

Video

Milk mastic recipe for cake

For its preparation you will need:

- powdered sugar;

- powdered milk;

- condensed milk.

These ingredients are combined in a bowl in a ratio of 1:1:1 and kneaded to the consistency of soft plasticine. The resulting mass is not snow-white in color, it is usually cream or light beige - this excludes its use for making figures of “pure” colors, but it is edible and quite pleasant to the taste.

Gelatin mastic recipe for cake decoration

This type of decoration is more whimsical, but also more delicate, which makes it possible to mold figures of fine work from it. For cooking you will need:

- gelatin;

- powdered sugar.

1-2 tablespoons of gelatin are soaked in cold water for several hours, after which they are brought on fire until the clots are completely dissolved and a homogeneous consistency is obtained. Gelatin cannot be boiled - from this it loses its adhesive properties and acquires an unpleasant odor. Then 2-3 cups of powdered sugar are introduced into the dishes and mixed thoroughly. To give the desired color, any food coloring is suitable - if it has a liquid form, it is worth adding powder so as not to disturb the consistency. Also, so that the decoration does not turn out cloyingly sweet, you can add a little citric acid or lemon juice. Delicate flower petals and small figures are perfectly obtained from such modeling material.

How to make fondant for marshmallow cake?

Marshmallows are airy marshmallows, often two-colored, respectively, they are the basis. To prepare this type of mastic for the cake, add a tablespoon of water to a pack of sweets (100g) and send it to the microwave oven for a short time to increase the volume. Gradually add 1.5 cups of powdered sugar to the resulting mass, remembering to stir constantly, gradually adding, if necessary, powdered sugar. This type is the most convenient to use for sculpting small elements.

How to make chocolate fondant for a cake?

This species is less common, but no less worthy. To prepare it, you will need chocolate and liquid honey in a ratio of approximately 2: 1. The ingredients are thoroughly mixed and the resulting mass is ready for use. Chocolate can be used both black and white, or dye can be added - this will not affect plasticity in any way, only its color will change.

Some useful tips:

– To work with this material, there are a number of special tools: curly knives, molds and cuttings that allow you to create real masterpieces

- In the process of preparation, it is necessary to use the most homogeneous finely ground powdered sugar, otherwise the layer will tear while working with it.

- It is also always worth having a supply of mass on hand, in case you need to add it to obtain the desired consistency. - It is worth applying mastic only on an almost dry base - this will avoid melting of the delicate material, and to connect the elements of the figures, they should be slightly moistened.

- Ready-made decorations, which are supposed to be hard, should be left in the air and placed on the cake just before serving, so that moisture does not spoil them.

– Drops of moisture that appeared on the figurine can be easily removed by blotting with a napkin.

- If the mass has thickened, it is enough to heat it to make it plastic.

- If necessary, the finished mass for decorating the cake can be stored in the refrigerator for up to 2 weeks, and in the freezer - up to a month.

- Ready-made figurines will be perfectly preserved in sealed packaging.

Do not be afraid of experiments, put your knowledge into practice, creating culinary masterpieces, and more than once hear the exclamation of admiration from guests amazed not only by the taste, but also by the charm of your cake!

No celebration is complete without a birthday cake. But people have special requirements for this yummy.

It's not enough for a birthday cake to be delicious. A modern view of things and the latest technologies today dictate the requirement that such an attribute of the festive table be as beautiful as possible.

Today, more and more often mastic is used to decorate a festive cake. The confectionery itself is covered with it, magnificent and various figures are made from it. There are also women who can fashion a whole composition from this mass.

Mastic is a mass that consists of sugar and various thickeners (both natural and artificial). It is easy to make at home, but you can also buy it in the store.

Homemade is an option for supporters of natural products. Shop products are produced by an industrial method and are characterized by the presence of artificial components in their composition.

Speaking in ordinary human language, then mastic is plasticine that allows you to fashion jewelry and is edible.

Types of mastic

In the confectionery industry, there are only two types of mastic:

These types differ from each other only in the complexity of manufacturing and personal preferences of confectioners. What is one, what is the second - ideal in the process of making jewelry.

Milk mastic is based on powdered sugar, condensed and dry milk. When mixing these components, it becomes possible to achieve the plasticity required for work. The mass is easy to manufacture, it is pleasant to work with it.

Gelatin mastic is prepared much more. This is a rather lengthy process. Moreover, one must not miss the time when the gelatin cools down, but still does not lose its elasticity.

These types of mastic have their own specific subspecies:

Honey;
Industrial;
Marzipan and others.

The preparation of the honey version is based on the fact that honey is added to the components used traditionally. The resulting mass allows you to make various figures from it and not worry that they will crumble.

Under the industrial mastic understand the one that is sold in stores. For its manufacture, special equipment is required, so it is created exclusively in production.

The marzipan version is based on all the traditional ingredients, but almonds are added to this composition. Figures from such mastic are not molded; it is not suitable for creating an inscription. Its main purpose is to cover confectionery products.

Depending on what the end use of the mastic is, it can be:

Sugar (it covers and covers the surface of the product, is used in modeling simple decorations, compositions, figures);
Floral (it is easy to work with, it is plastic, rolls well, holds its shape perfectly and dries quickly - it is used only when modeling jewelry and flowers);
Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create various shapes and devote more time to this process).

Depending on the purpose, mastic is divided into the following types:

The mass intended for modeling is in which the thickener is present in small quantities. This allows it to maintain ductility for a long time. It is used to create figurines and details that adorn the confectionery.

The mass intended for covering is rolled into plates, then it is covered with the surface of the confectionery. In such a mass there is a lot of thickener, so the tight product must be done quickly.

How to make fondant for a cake at home

Among the masters involved in the preparation of confectionery, certain mastic recipes have been developed. Let's take a look at the most common of them.

Universal dairy

The preparation of universal milk mastic is based on the use of the following ingredients:

Food coloring of the shades you need;
160 gr. milk (dry);
200 gr. milk (condensed);
160 gr. powdered sugar;
2 tsp lemon juice;
1 tsp cognac (you can not add).

Combine all ingredients except lemon juice, dyes and cognac and mix well. The mass is kneaded until it is elastic (when it sticks to the hands, powdered sugar is also added to it).

If the mass begins to crumble, you need to add a small amount of lemon juice to it. To give the mass a bright color, add a few drops of food dye to it.

Sugar from gelatin

To prepare mastic from gelatin (sugar), you will need the following products:

10 gr. gelatin;
60 ml of water;
600 gr. powdered sugar;
2 tsp lemon juice;
Food coloring.

Soak gelatin in cold water and wait until it swells. After that, the water in which the swollen gelatin is placed is put on fire.

With constant stirring, we wait for the complete dissolution of gelatin. It is necessary to control that the water does not boil. Otherwise, the mastic will be of poor quality.

Then powdered sugar should be poured onto the table, give it the shape of a slide and make a recess in it. Pour gelatin into this recess and begin to knead the mass.

If the mastic crumbles, you need to add lemon juice to the mass. Food coloring is added as desired.

Classic marshmallow

To prepare classic mastic (from marshmallow) you will need:

Powdered sugar (the amount is regulated during the cooking process);
200 gr. soft marshmallow (marshmallow);
10 ml of water;
Dye for products.

In a spacious bowl that can be put in the microwave, you need to put marshmallows and add water to it. The bowl is then placed in the microwave for 40 seconds.

When the marshmallow melts, powdered sugar is added to the mass. Knead until it becomes elastic.

Don't overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work with. At this stage, if necessary, add food coloring.

When the mass becomes the consistency and color as planned, it is wrapped in cling film and put in the freezer for 30 minutes. After that, you can work with her.

Chocolate

To make chocolate mastic, you need the following products:

100 gr. dark chocolate;
50 ml of 30% cream;
1 st. l. butter (butter);
10 ml brandy;
100 gr. marshmallows of any color;
125 gr. powdered sugar.

Put the chocolate, broken into pieces, into a container and put on a small fire. Do not remove from the fire until the mastic is completely ready.

When the chocolate is completely melted, marshmallows are added to it. With constant stirring, you need to wait until half of the marshmallow dissolves. After that add butter, cream and cognac.

The whole mass is constantly stirred until it acquires a homogeneous thick consistency. Then it is removed from the heat, powdered sugar is added, cooled slightly, formed into a ball and transferred to baking paper.

The mass is ready for further work or storage.

With egg white

To make egg white mastic, you will need:

2 tbsp. l. glucose syrup;
Half a kilo of powdered sugar;
1 egg white.

First, mix the glucose and egg white, then add the powdered sugar and mix well. Then they roll it into a ball, put it in a bag and leave it in it for 2 hours.

After that, knead again. With a poor lag of the mass from the hands, a small amount of powdered sugar is added to it.

Honey mastic is prepared using products such as:

2 tbsp. l. honey;
Half a kilo of powdered sugar;
2 tbsp. l. butter (butter);
10 gr. food gelatin;
120 ml of water.

Gelatin is poured for half an hour with water, then completely dissolved with a water bath. Honey is mixed with butter and added to gelatin.

Powdered sugar is gradually added to this mass. While mixing the ingredients, the mass is constantly stirred with a spoon as long as possible.

When it becomes impossible to interfere with a spoon, knead the mastic with your hands until a smooth and elastic consistency is obtained.

Coloring mastic and storage

You can give the mastic color:

Gel food coloring;
Dry food coloring.

To color the mass with gel dye, you need to drop a few drops of the selected color into it. After that, the mass is kneaded.

It must be remembered that kneading will have to be thorough and intensive. If this is not done, the mass will harden, and the dye will be distributed unevenly.

When staining the mass with a dry dye, the required amount is placed in a container, and then a couple of drops of water are added. The resulting mass is added to the mastic.

At the same time, it is impossible to pour out all the dye at once. It is necessary to drip drop by drop into various places of the mastic. After that, the mass is stirred.

If you need to get black mastic, then it is useless to look for food coloring of this color. It simply doesn't exist.

To give the mass a black color, you need to mix yellow, blue, red powder dyes in a ratio of 1:2:1. In the event that, after mixing the indicated shades, a black-green color is obtained, you need to add a little red dye directly to the mass.

Mastic should be stored in cling film (you can use a plastic bag) in the freezer. Shelf life - no more than three months.

How to sculpt figurines and decorate a cake

If the mastic is well prepared, it will not be difficult to fashion figures from it. Working with mass resembles modeling from plasticine. To connect the parts of the figures, as well as in order to glue the decoration, you need to slightly moisten the place to which we glue.

It is not necessary to use dyes to make figurines. You can make them from white mastic, and then paint them with food coloring.

Decorating a cake with made figures is much easier than making them. It is enough to take any picture as a basis and follow the placement of the figures, as indicated on it.

Cream with condensed milk and butter will make the cake softer and more tender. This cake has a pleasant creamy taste and delicate aroma.

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Sour cream-curd cream for biscuit cake is not only tasty, but also healthy. This cream can even be used as a sweet pie sauce. The recipe is here.

When the humidity in the room is high, moisture can form on the fondant cake that is taken out of the refrigerator. It is best to serve this cake immediately on the table. If this is not possible, then the surface of the cake can be blotted with a napkin, which will remove moisture.

In the process of preparing the mastic, it may not roll out well. To prevent this, it can be warmed up a little in the microwave.

After drying, the figures prepared from mastic are stored in a box, which must be dry and tightly closed.

The mastic coating is not applied to a wet surface, as the mass is able to dissolve.

Powdered sugar, which is used to make mastic, should be finely ground. This will prevent the dough from tearing when rolling out.

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic.

Various figurines, compositions, inscriptions are made from it. What is mastic? If you are faced with this definition for the first time and saw it on the cake, then it is difficult to imagine how it was done.

Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods.

From this article you will learn how to make it for a cake with your own hands at home.

Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Its preparation at home with your own hands has several secrets:

Powdered sugar should be finely ground. If sugar crystals come across, then the mastic will tear when rolling.

Mastic is very sensitive to moisture. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis, you must use dry biscuits or butter cakes.

The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in sealed boxes or plastic bags.

If the mastic has cooled down, it is difficult to roll out, then heat it up a little in the microwave to make it plastic.

What utensils do you need

To make mastic for a cake with your own hands at home, you need to prepare the dishes.

To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, glass.

To heat the mass in a microwave or oven, prepare a form of porcelain or glass that is resistant to temperatures.

In addition, you will need a rolling pin, a microwave oven, a mixer, a clean work surface.

Mastic Recipes

How to make mastic at home? The composition can be very different, but powdered sugar remains the same and the main component.

There are many methods for preparing this do-it-yourself cake material at home, but the simplest is marshmallow paste.

The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. Finished figures must be allowed to dry.

Milk mastic

Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish.

Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.

Required Components:

350 g of infant formula;
1 can of condensed milk;
350 g of powdered sugar.

Cooking

Add all ingredients to the pot, mix. Knead until smooth and elastic.

We form a ball, sprinkle with powder. Wrap the mastic with plastic wrap, leave for 30 minutes.

Marshmallow-based mastic

How to make marshmallow fondant? Preparing this type of plastic mass is not difficult.

The number of components given in the recipe is enough to cover the product completely and sculpt several figures.

Marshmallows are better to choose plain.

Required Ingredients:

marshmallow - 200 g;
powdered sugar - 500 g.
a piece of butter - about 30 gr

Cooking

Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath.

Add a piece of butter. We put on 30-40 seconds or more so that the volume of the base doubles.

Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.

When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.

When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin.

You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead with the addition of powdered sugar.

Chocolate mastic

The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste.

Chocolate for mastic, you must choose milk, white, bitter, depending on the result you want to get.

Required Ingredients:

water - 3 tsp;
powdered sugar - 200 g;
chocolate - 100 g;
marshmallow - 150 g;
butter;
potato starch.

Cooking

We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.

Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.

Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.

Sprinkle with starch and knead until soft elastic mass. We wrap the mastic with a film, let it brew for half an hour.

Powdered sugar and gelatin mastic

One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe.

The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering).

You can store mastic at room temperature, but before using it must be heated in the microwave.

Required Components:

gelatin - 25 g;
cold water - 1 glass;
sugar - 2 cups;
invert syrup - 170 ml;
powdered sugar - 1.2 kg;
starch - 300 g;
salt - 0.25 tsp

Cooking

First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose.

To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring.

Pour 4 g of citric acid, mix, cover with a lid, cook for 30 minutes over low heat.

Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin.

Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for mastic, store the rest in the refrigerator.

For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. After readiness, we filter so that there are no grains.

Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.

When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.

Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed. It is necessary to beat for a long time so that the mass increases three times.

It should become uniform, lush, white, shiny and wrap around the corollas.

After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.

When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading on a table sprinkled with starch.

Marzipan mastic

Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.

Required Ingredients:

sugar - 1 cup;
almonds - 1 cup;
powdered sugar;
cocoa powder - 1 tbsp. l.;
almond essence - 3 drops;
water - 0.25 cups.

Cooking

Almonds, without peeling, dip into boiling water, boil for a couple of minutes, transfer to a colander. When all the water has drained, pour the almonds onto the board.

Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender to a puree.

Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.

Mix syrup with almonds. Warm up for 4 minutes. Add essence. Sprinkle the board with powder, spread the mastic and knead.

Protein-drawing mass

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle.

What is the protein-drawing mass made of? Its feature is the addition of protein and lemon juice.

Required components:

powdered sugar - 200-220 g;
lemon juice - 1 tsp;
protein - 1 pc.

Cooking

Transfer the protein to a container. Whisk a little with lemon juice.

Gradually stir in the sifted powder in batches. The mass should drain a little from the blade, but not be liquid.

Flower mastic

Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easily molded.

Required Components:

cold water - 30 ml;
powdered sugar - 250 g;
liquid glucose - 1 tsp;
gelatin - 2 tsp

Cooking

Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath. Stir glucose into gelatin, mix.

Gradually add the sifted powdered sugar. We spread the thick mastic on the surface, sprinkled with powder, knead until the stickiness disappears.

Wrap in clingfilm and let it rest for half an hour.

How to make colored or shiny mastic

Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass.

In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.

Staining mastic can occur in several ways:

Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material.

To get multi-colored mastic, you need to add several colors.

When the mastic is ready, you can color it like this: dip a wet toothpick in dry dye, poke a ball of plastic mass.

Mix thoroughly until an even color is obtained. Dilute dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of a knife of powder.

Dip a toothpick in the dye, pierce the mastic in several places, knead.

To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint.

Repeat this pattern until you get the desired streaked striped color.

What if you only have a few colors and don't have the right shade? Then you should know about the rules of combination:

light green - yellow and purple;
green - blue and yellow;
khaki - green, brown;
lavender - lilac, blue;
blue - yellow, orange, green;
purple - blue, red;
strawberry - red, pink;
mint - green, blue, white;
mother-of-pearl - add kandurin;
champagne - white, yellow, brown;
dark red - a little black and red;
orange - yellow, red;
gold - orange, yellow, red;
coral - yellow, pink;
terracotta - brown, orange;
brown - green, red;
flesh - yellow, red;
black - red, blue, brown in proportions 1:1:1.
gray - red, blue, brown, choose the proportions yourself until you get the desired shade.