Probably every person likes when his food is not only tasty, but also attractive. This also applies to festive dishes, and desserts, in particular cakes. One of the ways to decorate them is to use confectionery mastic, which is based on ordinary icing sugar with the addition of the most diverse and unexpected ingredients, such as marzipan, gelatin, protein, starch and marshmallows. There are many recipes for its preparation, each of which is quite simple. But how to decorate a cake with mastic? Indeed, among us there are those who have already heard that it is rather difficult. Let's figure it out.
First off, don't worry. Not everyone is able to cope with the fact that confectioners and other people take special courses the first time. If you are not completely confident in yourself and your culinary abilities, first start by practicing how to decorate a cake with mastic, on small and very small biscuits. So you will beat your hand.
Secondly, learn recipes for making mastic. There are hundreds of them, from simple to ornate. Each species, by the way, may well be stored in the refrigerator for up to two weeks, and in the freezer even up to four. Just put your mastic in a plastic bag and do not worry about its safety for a while. But you should not leave it for a long time in the air: so it will dry out. It is also worth remembering that powdered sugar during cooking needs a little more than indicated in the recipe. She herself should be as small as possible.
Thirdly, when the mastic is ready, make
biscuits for the cake. After they are baked, cover their surface with butter cream, ganache or marzipan. The latter should be in the refrigerator for some time to cool well. Now you can decorate the cake with mastic.
Measure the biscuits you have prepared. First, remove the mastic from the refrigerator. Start rolling out, sprinkling your rolling pin and table with starch, giving the shape of the future cake. If it does not give in, put in a microwave for a couple of seconds - so it becomes plastic again.
The diameter of the mastic blank should be equal to the diameter of the biscuit plus two heights of the whole cake and somewhere else 5 centimeters (for bumps and bends). The optimal thickness of the workpiece is 5-6 millimeters.
After rolling, transfer the mastic onto the cake itself, first covering it with a film, which should be on top of the workpiece after transfer. This is done in order to subsequently smooth out irregularities with a special spatula.
So ends the main part of the process called "how to decorate the cake with mastic." But there are other little things. For example, to give the workpiece a shine, you can cover it with a mixture of vodka and honey (50 to 50).
How to decorate the cake finally? Use
figures from mastic. Just remember that they need to be prepared in advance and that they are attached with
egg white shortly before serving the dessert on the table. They are given color using colored dyes that are divorced from water.
Now you know how to decorate the cake with mastic. Good luck and bon appetit!