Who does not like to enjoy the sweetest treat on the table on almost any occasion? There are a huge variety of cakes and how to design them. Today we will consider recipes (step by step) of mastic cakes with photos.
A bit about mastic
What is mastic? Confectionery mastic is a material that is used to decorate cakes and make decorations. Its basis is usually powdered sugar, however, the composition can be quite diverse.
I must say that mastic is different: gelatin and milk. Each of them has a different consistency and, of course, the method of use. Milk mastic is prepared faster, so it is also simple. For its manufacture, powdered sugar, plain or condensed milk is used. In fact, such a mass is quite elastic, so it is easy to work with it, sculpt various figures and create beautiful jewelry. As you might guess, gelatin mastic requires more time to prepare, but it is worth being extremely careful here: it is important to know the gelatin hardening time in order to avoid getting hard mastic.
Mastic cakes
If you want to get an incredibly beautiful and delicious cake with mastic (recipes with photos - below), there are several rules and tips when choosing a cream, baking and decoration method, adhering to which you will succeed. The appearance and quality of the taste in general depend on how correctly you choose the components that make up the cake.
So, here is a list of tips from experienced chefs who have baked many cakes in their lifetime:
- The product can use biscuit, honey cake, soufflé or even sand cakes.
- Mastic, melted, will take on a strange and ugly appearance, it is not recommended to use various creams.
- It is important to remember: before you decorate your dessert, make sure that the top layer of the cake is completely hardened.
- Align the top layer and the product will look much neater.
- The most important thing is the theme for the cake. If the cake is intended for a girl - feel free to arrange the mastic in the form of flowers. Cartoon characters are suitable for the child, girls will be happy with dolls, and boys will enjoy cake with toy cars or superheroes with pleasure.
As you understand, having mastered these rules, you can easily cope with a cake recipe for mastic. The design is up to you and your preferences, as well as keep in mind. for whom exactly are you making the cake.
How to align a cake with mastic
Everyone who makes a cake thinks about how to make an incredible work of art from classical baking. An important tip has already been mentioned above, which states that you must smooth the cream before applying, that is, apply the final layer. To not only the hero of the occasion really liked your gift, but also to all those who will directly try the cake, follow the so-called leveling procedure.
We will need:
- a small towel;
- napkins;
- knife with a wide blade (you can take a culinary shoulder blade).
We proceed to the procedure itself. First you need to cool the product, so put the cake in the refrigerator. When you get it, you need to hold a knife on the cream. But first, dampen a knife or spatula in hot water by wiping it dry. The main thing here is to keep the temperature of the instrument. The warm temperature of the knife will help the top layer of the cake to give the shape that you want, because the cream will begin to melt before your eyes. Having done this procedure, put the cake back in the refrigerator and repeat these steps until you get the perfect shape that you really need. Make sure that there are no bumps, bumps, dimples and transitions.
Feel free to start decorating with mastic if you get the desired result and are ready to start decorating the cake. In this case, the implementation of the cake recipe for mastic will bring you only pleasure.
Features of working with mastic for cakes
Before decorating with mastic, you should consider several worthwhile tips not only to broaden your horizons, but also in order to understand how to work correctly and choose mastic. It must be handled with care, otherwise it will easily begin to crumble, which will entail an unsatisfactory appearance.
Below are some features:
- Mastic is very similar to plasticine, so the parts are easily connected to each other with a small amount of water.
- Remember that mastic does not like moisture and open air, as it can easily dry out. These factors can adversely affect her and she will lose her gorgeous appearance.
- If you want to get a good dough for mastic of perfect consistency and color, use white marshmallows and fine powder. However, make sure that the powder must be very finely ground, otherwise you will get another problem: the mass will tear.
- I must say that sculpting from sugar dough is quite simple due to the fact that it is resilient and quite elastic.
- The main rule is to experiment! As the saying goes, the first pancake is lumpy, so do not be afraid if it does not work out the first time. Only practice will help you, and, of course, consider the important tips on the basis of which you will bake like a real confectioner.
- Remember that mastic should be applied on a dry surface.
- It happens that the mass loses its plasticity. In this case, heat it in the microwave and everything will fall into place.
- Store the finished mass in the refrigerator. Be sure to tightly wrap it in cling film.
- Incredibly, you can paint the finished mastic in any color using dyes, for example, marshmallows.
Be careful, and you will surely succeed. If this is the first time you have decided to try to make such a dessert, then the recipes for cakes with mastic for beginners with a photo you can read below.
DIY mastic
As mentioned above, mastic is what confectionery decorates with. Usually it is sweet, as it is made from sugar. It is easy to cook it yourself.
We present you recipes on how to make mastic at home. Carefully consider what exactly you need mastic for.
For classic mastic we need:
- 90-100 g marshmallows;
- 0.6 kg of powdered sugar;
- 3 tsp water.
Everything is quite simple. Mix water with marshmallows and place this mixture in a water bath. Then pour the powder and mix well. The dough should be resilient. It remains only to wrap the mastic in a plastic bag and, of course, place it in the refrigerator for 30 minutes, only after that the mastic will be completely ready. To turn it into color, just drop a drop of dye and knead until a uniform color.
The ingredients for chocolate mastic are as follows:
- 100-150 g of dark chocolate;
- 60 ml cream;
- 150 g of very fine powdered sugar;
- 1.5 tbsp. l butter;
- 10 ml of brandy.
Add the remaining products to the chocolate heated over a small fire and stir well. The mastic must be placed in cling film, and then in the refrigerator, because it cools before modeling.
Ingredients for Egg White Mastic:
- 400-500 g of powdered sugar;
- fresh protein;
- 3 tbsp. l glucose syrup.
You can add honey or chocolate in addition. Dark or white? This is at your discretion. The main thing is to pre-select the color of the mastic.
We repeat the same thing: mix all the ingredients, stir and put in the refrigerator. If, after this, the mastic sticks to your fingers, you can add some more powdered sugar.
For gelatin mastic we need:
- 1 tsp lemon juice;
- 300 g of powdered sugar;
- dyes;
- 60 ml of water;
- 10 g of gelatin.
Soak gelatin. When it dissolves, add all other ingredients (except dyes), mix thoroughly. When the mastic is ready, add pigments. Tip: if it is not elastic enough, you can always add a spoonful of lemon juice.
The ingredients for milk mastic are as follows:
- 150 g of milk powder;
- 200-250 g of condensed milk;
- 10 ml of cognac;
- dyes;
- 3 tsp lemon juice.
We mix all these ingredients (except for lemon juice and dyes, we will add them at the end). We put in the refrigerator, after adding the dyes and lemon juice, the mastic is ready.
Now you know how to make mastic. The following are recipes for homemade cakes with mastic with a photo.
Sponge cake under mastic
Of course, biscuit cakes, the preparation of which consists of simple and affordable products, are the classic basis for any cakes. Due to the large number of eggs, cakes are lush, mouth-watering and quite beautiful. So, now you have the opportunity to find out the recipe for biscuit cake with mastic step by step.
Ingredients that you will need to prepare:
- 8 eggs;
- 220 g of sugar;
- 100 g butter;
- 250-300 g of wheat flour.
We proceed to the very description of the recipe. In a deep bowl, beat the eggs and mix them with sugar, then beat thoroughly with a mixer for 12-15 minutes. In this recipe, the proteins from the yolks do not separate, the whole eggs are beaten. Add the sifted flour and butter to the whipped mixture, which must be melted before that, mix thoroughly until smooth. Now the most important stage is baking. Pour the resulting dough into a mold that is previously greased with oil.
Bake at 180 degrees for about 40 minutes. Important tip: Do not open the oven during baking, as the biscuit may not rise.
Well, now you can safely collect the cake and spread the desired cream on the cakes. As you might have guessed, any consistency is used as a cream, it all depends on your preferences. Cover with mastic and decorate to your taste.
That's the whole cake recipe for mastic with a photo.
Chocolate cake
Better than the taste of chocolate cake there is nothing in the world! Below is a recipe for a chocolate cake with mastic with a photo.
Ingredients:
- 4 eggs;
- 2 cups sugar;
- 250 g butter;
- 30-40 g of cocoa;
- 1 tsp baking powder;
- 2 cups of flour.
Stir flour, cocoa and baking powder. Then add eggs, oil and mix thoroughly. Pour two tablespoons of boiled water into this consistency and mix until smooth. At the end, cut the dough into the required number of parts and place for half an hour in the oven, heated to 180 °. Cream the chocolate biscuits and put the cake in the refrigerator. Get started.
Muffle souffle cake
The preparation of such a cake has a special rule: in no case do not allow the souffle and mastic to touch each other, because the mastic can leak. Therefore, the following is a recipe for a cake with mastic step by step. Consider one of the many ways to make soufflé.
Ingredients for Biscuit:
- 250 g of wheat flour;
- 150 g of granulated sugar;
- 5 eggs;
- vanillin.
For souffle:
- 30 ml cream;
- 25 g of gelatin;
- 400 ml of fruit yogurt;
- fruits of your choice.
So, beat eggs and granulated sugar, adding vanillin to them, until peaks form. Then add flour, mix from bottom to top, this is necessary so that the biscuit turns out to be magnificent. At the bottom of the form we put parchment paper, oiled, spread our dough. According to the standard, bake it for 30 minutes in a preheated oven at 180 °. Once the workpiece has cooled, cut it.
Next, proceed to the souffle. Soak the gelatin (so that it swells). After adding sugar and gelatin to the yogurt, mix thoroughly. Of course, add whipped cream and chopped fruit to the resulting mass. Lay a biscuit on the bottom of the mold, fill and put another cake. After the cake has hardened, smooth it with an oil cream.
Sour Cream Cake
Ingredients:
- 3-4 eggs;
- 2 cups kefir and sour cream;
- 2 cups flour and sugar;
- soda topped with vinegar;
- some vanillin.
In a deep container, mix all the products, stirring thoroughly. Divide the resulting mass into three cakes, in one of them you need to pour cocoa, so that the taste and color turn out to be chocolate. Bake cakes in an oven preheated to 200 °. After they cook and cool, cut the cakes in half and brush with cream. Use whipped cream as a cream.
Bon Appetit!
Cake on February 23
It's no secret that every man will really like a gift that is prepared with his own hands. And if it is also edible - doubly like it. Today we will consider a wonderful gift for every man on a holiday - a cake recipe for February 23 with a mastic (step by step) with a photo.
Ingredients:
- 4 cans of condensed milk;
- 300 g marshmallows;
- wafer cakes - the amount at your discretion;
- 600 g of powdered sugar;
- 1 tsp butter;
- 150 g of starch.
To start, we cook condensed milk for about five hours in water, without forgetting to first remove the stickers. After the water boils, simmer over low heat. It is recommended to do this in the evening to achieve the desired temperature and not to spend much time. You can add fruit or dried nuts and necessarily butter to condensed milk. Next, smear condensed milk on each cake (except for the top). Spread it a little on the first one, because due to the pressure it impregnates more than necessary.
Set the cake aside and proceed with the mastic. White marshmallows, which we take for cooking, measure on a kitchen scale or calculate the approximate weight. Then heat it in a water bath, in extreme cases in the microwave, then add butter. The resulting mass, of course, mix well. Sift the powder and gradually add. Use dye at this point if you need color. So, put the mastic on the table and sprinkle with powder, kneading thoroughly until it becomes elastic. Now you can add dyes and divide into pieces. But first, try stretching the mastic - the process is quite complicated, but it's worth it. After you get the "marble" effect, place it in a plastic bag.
Mix the remaining particles of mastic with a dye and only then sprinkle with starch. Proceed to the figures, which will be much more difficult to make.
First roll a sheet of red mastic and try to make a star, and then cut it. Also need a white backing for inscriptions. For grenades, yellow mastic is suitable.
Roll the formation, focus on a thickness of about 50 mm. Transfer to the cake. With a special confectionery iron you should align the "skirt". Having tinted the remaining mastic with dark green color, we will make a grenade from it. Leave it briefly to dry thoroughly.
At the very last stage, carefully glue the layers. Put the parts in their place and write a congratulation using a food marker.
Almost ready. It remains only to wait a few hours, it is necessary that the cake is completely saturated and it turns out really tasty, retained its appearance in excellent condition.
Your husband or child will never go hungry. Everyone will be happy to receive such a gift. Bon Appetit!