Like any kind of artistic creation, cake decorating (and this, first of all, is a creative artistic process) does not stand still and is constantly evolving. Along with traditional roses made of butter-protein cream or pyramids of fruit slices, jellies and nuts, other types of decorations appear and gain popularity, which are designed to give the appearance of a cake or a cake originality, unsurpassed beauty and modern style.
One of the modern types of confectionery decorations is sweet mastic made in various ways. The dense color (due to dyes), its plastic structure, resembling plasticine, makes it easy to fashion figures and flowers, which in their appearance are extremely similar to the original. For its manufacture at home in the kitchen, you can use any recipe. Mastic for decorating cakes is made from sweets, chocolate, milk and gelatin. How to make mastic for cakes? There are some simple recipes.
The first recipe. Mastic for decorating chewing marshmallow cakes (marshmallows)
Small chewing marshmallows of various colors are an excellent base for mastic. They need to be sorted by color, placed in a saucepan and heated until dissolved, adding a little liquid (water or milk), as well as butter. After dissolving the sweets, very fine, sifted powdered sugar is gradually added to the mass in small portions. Along with powdered sugar, starch is necessarily added in a proportion of one to one, so that the mass turns out to be more plastic and not cloyingly sweet. In the process of adding powder and starch, the mass becomes thick and it is easier to mix on the board, and not in the pan. After the mass becomes smooth and plastic, and will not stick to your hands - the mastic is ready. Two hundred grams of sweets will need five hundred grams of powder and starch, a spoonful of butter and half a spoonful of water or milk.
The second recipe. Mastic for decorating cakes with gelatin
Gelatin should be filled with water and left to swell (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 which the mixture is removed from heat, strain and cool. Powder (just one kilogram) should be added gradually to the cooled gelatin mixture until it becomes thick and elastic, constantly stirring it first in a saucepan and then on the board.
The third recipe. Mastic for decorating cakes with condensed milk
Pour two hundred grams of powdered sugar and one hundred and fifty grams of powdered milk into a bowl and gradually pour a can of condensed milk into the center, constantly stirring the mixture. In the process of mixing it is necessary to add a mixture of two tablespoons of lemon juice with one spoon of brandy. From the resulting dense and elastic mass, which lags well behind the hands, jewelry is made.
Very tasty pastry mastic. Chocolate Recipe
Melt one hundred grams of dark dark chocolate in a container with chewing marshmallows (100 gr.), A spoonful of butter. In a homogeneous melted mixture, gradually add small amounts of powdered sugar (about a glass). Knead a dense, uniform, elastic mastic, which ceases to stick to the hands. From it you can sculpt roses, small animals or cover the entire surface of the confectionery.
Elastic and thick mastic for decorating cakes allows you to easily and quickly create various decorations. For example, roses. To do this, it is rolled into a thin layer, laid between two sheets of parchment, the layer is cut into circles using any mold, then these circles are collected around the core, made of the same mastic or marzipan, in the form of petals, slightly bending them to achieve greater likelihood .