Simple recipe. Mastic for decorating cakes at home

Like any kind of artistic creativity,decoration of cakes (and this, first of all, creative artistic process) does not stand still and is constantly developing. Along with traditional roses from oil-and-protein cream or pyramids from fruit slices, jellies and nuts, other types of ornaments appear and are gaining popularity, designed to give the appearance of a cake or cake originality, unsurpassed beauty and modern style.

One of the modern types of confectionery decorationproducts is a sweet mastic, manufactured in various ways. Dense color (due to the dyes), its plastic structure, reminiscent of plasticine, makes it easy to fashion figures and flowers, their appearance is very similar to the original. To make it at home in the kitchen you can use any recipe. Mastic for decorating cakes is made of chocolates, chocolate, milk and gelatin. How to prepare mastic for cakes? There are a few simple recipes.

The first recipe. Mastic for decorating cakes from chewing marshmallow (marshmallow)

Small chewing marshmallowscolors are an excellent base for mastic. They need to be disassembled by colors, placed in a saucepan and heated to dissolve, adding a little liquid (water or milk), as well as butter. After dissolving the sweets, a very small, sifted powdered sugar is gradually added to the mass in small portions. Together with the sugar powder necessarily add starch in a ratio of one to one, so that the mass turned out to be more plastic and not sweetly sweet. In the process of adding powder and starch, the mass becomes thick and it is easier to mix it on the board, and not in a saucepan. After the mass becomes smooth and plastic, and will not stick to your hands - the mastic is ready. Two hundred grams of sweets will require five hundred grams of powder and starch, a spoon of butter and half a spoonful of water or milk.

The second recipe. Mastic for decorating cakes with gelatin

Gelatin must be filled with water and left forswelling (7 grams of gelatin and 80 ml of water). Then it should be dissolved on the stove and put a spoonful of butter and two tablespoons of fructose, after dissolving the mixture remove from heat, strain and cool. In the cooled gelatin mixture gradually add powder (only one kilogram) until it becomes thick and elastic, constantly stirring it first in a saucepan, and then on a board.

The third recipe. Mastic for decorating cakes with condensed milk

Two hundred grams of powdered sugar and one hundred and fiftygrams of milk powder pour a slide into a bowl and gradually pour a jar of condensed milk into the center, constantly mixing it. In the process of mixing in it, you need to add a mixture of two spoons of lemon juice with one spoon of cognac. From the resulting dense and elastic mass, which is well behind the hands, make ornaments.

Very tasty confectionery mastic. Recipe with chocolate

One hundred grams of dark bitter chocolate melt incontainers with chewing marshmallow (100 gr.), a spoon of butter. In a homogeneous melted mixture, gradually add sugar powder (approximately a glass) in small portions. Knead a dense, homogeneous, elastic mastic that will stop clinging to your hands. From it you can sculpt Rosettes, small animals or cover the entire surface of the confectionery.

Elastic and thick mastic for decorating cakesallows you to easily and quickly create various decorations. For example, roses. To do this, it is rolled into a thin layer, paving between two sheets of parchment, the slice is cut into circles using any mold, then these circles are gathered around a core made from the same mastic or marzipan, in the form of petals, slightly bending them to achieve greater likelihood .