Just a few years ago, even professional confectioners decorated their products with oil ornaments and lace, used a variety of sweets and chocolate patterns, thus showing their skill. However, in the design of cakes, there are also some fashion trends, a kind of tribute to art. Nowadays, culinary experts increasingly use air meringues, figurines made from fruits, multi-layer jelly, marzipan and, of course, smooth mastic in decorating desserts. This design looks fantastic.
Description
Cakes decorated with mastic are becoming more popular every day - they are so beautiful. There are various ways to make sweet mastic in a home environment, but the most simple is considered to be the mass made from marshmallows. In translation, this name means marshmallows, although such a product is significantly different from the usual delicacies for us.
To the touch, this souffle resembles a kind of foam rubber, which is springy from pressing. These sweets are produced under various brands and, accordingly, names. In principle, their composition is not scary, although some flavors and colors are still available.
Features
Mastic itself is a thick mixture reminiscent of heated plasticine in its consistency, although softer and more pliable. For confectioners, this is a real find. Mastic gives almost unlimited possibilities for decorating desserts: you can cover the cake completely with it or decorate with all kinds of figures cut out of it. With this decor, even the simplest pie can be turned into a real work. So it’s definitely worth it to cook marshmallows at least once.
This marshmallow is of different colors, often you can find a souffle in which two shades are intertwined at once. But for making marshmallows mastic at home, it is advisable to choose a plain, best snow-white souffle. Firstly, because sometimes the interweaving of shades used in sweets, when mixed, are not very beautiful. And secondly, you can paint the mastic prepared from marshmallows with your own hands exactly in the color that you want. To do this, you can use liquid food colors or natural juices, such as beets or spinach.
Working with marshmallow mastic is incredibly pleasant and easy. She easily takes the desired shape and at the same time does not stick to her hands at all. In addition, this mastic is easily rolled out and evenly painted in a suitable shade. In general, the quality of such a product always remains at its best. Only one thing is important - to know the secrets of skillful cooking and the recipe for mastic from marshmallows. Having learned just a few simple recommendations and rules, you will be able to easily prepare not only tasty, but also really beautiful delicacies. In general, if you want to surprise your family with an elegant dessert, then a marshmallow mastic recipe at home is just what you need.
The easiest way to cook
To prepare a classic marshmallow mastic you will need:
- 100 g of marshmallow itself;
- a tablespoon of water or lemon juice;
- one and a half glasses of powdered sugar.
As you can see, you will not need a huge amount of some exotic components. And the process is not difficult.
How to make marshmallow mastic
Transfer the lozenges into a deep bowl and add water or lemon juice to them. Then put the marshmallows in the microwave for 30 seconds - the candies should increase markedly in volume. When heated, marshmallows become fluid, sticky and sticky. Thanks to this property, such a marshmallow is excellent for making mastic.
If you want to make the mass colored, then immediately after heating, add a little of the chosen dye to the pastilles. Then the mixture should be mixed thoroughly. Then send the powdered sifted sugar to the mass. Add it little by little, in small portions. After the mass becomes difficult to stir with a spoon, put it on the table and continue to knead manually.
Mastic should be processed until it ceases to adhere to the skin. During kneading, constantly sprinkle the mass with a small amount of powdered sugar. Wrap the prepared mastic in polyethylene and send it to the refrigerator for half an hour. Then you can get the mass and roll out, sprinkling the table with starch. From such mastic, you can make a variety of figures or cover it with the entire cake.
Chocolate decoration
This decor is a real find for those who want to cook an unusual dessert. A cake covered with such mastic looks incredibly impressive and deserves a special place on any table.
To prepare you will need:
- 100 g marshmallows;
- 20 g butter;
- 150 g of corn starch;
- 100 g of dark chocolate;
- 150 g of powdered sugar;
- 10 ml cream.
By the way, choosing a suitable marshmallow, pay attention to its name. In the name of a quality product there is always a prefix "mellow" in Russian or English. And there are really a lot of brands that produce such a product. So there should not be any problems finding the right ingredient for making marshmallows for the cake.
Cooking process
In a stewpan or deep plate, combine the broken chocolate into pieces, softened butter and cream. All this is heated over low heat or melt using a water bath. Then add marshmallows to the mixture and bring the mass to a homogeneous state. Sift the starch and powdered sugar directly onto the table. This is necessary in order to prevent tearing of the mastic due to the ingress of too large particles. Pour the prepared mass onto the sifted dry ingredients and knead it well. Once it becomes homogeneous, it can be used. By the way, it is in the warm state that such a mastic is best used. And you can store it in the refrigerator for up to two months.
Simple mastic with starch
Such a mass is prepared very easily. In addition, you can add any dye to it. This recipe for marshmallows mastic at home is sure to come in handy for those who have just begun to learn the basics of confectionery art.
So you will need:
- 100 g chewing marshmallows;
- a glass of powdered sugar;
- a tablespoon of milk;
- half a glass of starch;
- a teaspoon of butter.
Cooking
Transfer the lozenges into a deep container, add milk and butter to them and send all the components to a water bath. If you want to cook colored mastic, then pour in the dye should be at this moment. Stirring the mixture all the time, add sifted starch and powdered sugar to it. After the mass becomes thick, put it on the table and start kneading with your hands. Mastic should be processed until it acquires smoothness and ceases to adhere to the skin. At the end, wrap the mass with cling film and put in the refrigerator for half an hour. Then the mastic can be rolled out and sculpted from it various figures.
A few secrets of cooking
Before you begin the process of creating a decor for the cake, be sure to check out some simple recommendations for making and working with the mass:
- The powdered sugar you take for the mastic should be as finely ground as possible. If crystals come into it, then when rolled, the mass will simply tear.
- The amount of icing sugar needed cannot be determined with accuracy. Add powder to the mass until you are satisfied with its consistency.
- If you overheat the mastic in the microwave, it will turn out with lumps.
- Under no circumstances should a mastic coating be applied to a damp base. Indeed, from excess fluid, it will quickly dissolve and deteriorate.
- Being a long time in the open air, mastic dries. Be sure to consider this fact when working with it.