Modern cooking cannot be imagined without pastry made from mastic. This jewelry not only attracts the eye, but also is a very tasty product. Nevertheless, four centuries ago, people did not even suspect what mastic for cake is. In the 16th century, this sweet became popular among the confectioners of Western Europe. However, at that time purely sweets were made from it.
What is mastic for cake and pastries, the world has learned closer to the 20th century. Today, this decoration is used in the preparation of sweets even more often than icing.
What is mastic?
For cake and other types of sweets, this substance plays the role of coating and decoration, as it has a pasty, elastic consistency. Thanks to this, confectioners can easily give their products any shape. It is important to understand that only dense cakes (based on several layers of cake layers) can withstand the weight of mastic.
The composition of this confectionery product can be varied. The only ingredient that is necessarily included in mastic is icing sugar. The rest of the composition may include starch, and protein, and gelatin, and marzipan, and marshmallows, and many other products. Dyes and flavors are often used in widespread production.
There are a lot of recipes for making mastic, so everyone can look for a suitable option for themselves to make it with their own hands. To do this, you do not need to pass a special master class. A mastic cake is prepared at home in a matter of hours.
It should also be noted that this decoration in itself is very high-calorie. Per 100 grams of product, about 393 cal.
Kind of mastic
To date, powdered sugar jewelry can be found in any confectionery or even grocery store. Also, it is quite realistic to cook them at home. However, before this, it is important to distinguish between types of mastic mass: gelatin, honey, marzipan, milk, flower. A separate variation of the product is the industrial type.
The gelatin mass in some recipes is called pastilage. Such mastic hardens very quickly, remaining elastic and firm. This effect is achieved due to the basis of decoration - gelatin. This option is ideal for cutting flowers and small details.
The next type of mastic is prepared not from sugar, but from honey. Thanks to this, the mass is very soft, but after drying it does not crumble.
Milk mastic is considered one of the most popular types of cake decorations. The cooked mass can not only cover the entire upper cake, but also fashion small simple figures from it. The main ingredient is
condensed milk.Marzipan mastic is considered the softest in consistency. It should be rolled out with a thin layer, which will eventually cover the cake. On the other hand, it is not suitable for sculpting figures and even inscriptions.
The best option for complex mastic products is a floral look. From such a mass, you can make both a large rosebud and small snowdrops. In any case, it will not lose its appearance and shape.
Industrial mastic is used for cakes in a wide implementation. At home, it is impossible to cook. This mastic is suitable for tightening the cake, and for decorating it. Appearance is often more beautiful and brighter than when manufacturing at home, as various industrial dyes and other additives are used in industry.
Basics of making mastic
In order to make sugar mass, you need to take care of the presence of some tools that should always be at hand. Firstly, it is a rolling pin and a wooden board. In fact, any flat and dry surface, including a table, is suitable for manufacturing. Also at hand should be cling film, a round sharp knife, a ruler, molds and various accessories (ribbons, beads and others).
Before cooking, it is important to understand what mastic is. For a cake, this is an adornment, but not its foundation or layer.
Most often, mastic is made from powdered sugar, water, lemon juice and gelatin, but there are options. Many confectioners advise adding oil and glycerin to the mass so that the mixture does not dry very quickly.
All ingredients are added to a deep enameled pan or bowl. Stirred for about 15 minutes until smooth. The finished mass is allowed to sprinkle with starch or powder to prevent sticking to a wooden surface and hands. The rest of the mastic should be stored in cling film so that it does not dry out.
To
decorate cakes only proceed after the top layer of cream has completely hardened. It is recommended that the confectionery be coated with a dry biscuit or marzipan.
Homemade mastic recipe
For a cake, it is customary to use a gelatin, marshmallow or milk mass. The first option is the most budgetary, but the other two are the most airy and delicious.
1. Homemade mastic for gelatin cake, in addition to the protein “fixer” itself (2 teaspoons), consists of the following ingredients: 450 g of powdered sugar and 50 ml of water.
For cooking, you will need two deep enameled bowls. The first mixes cold water and gelatin powder. The second should sift the powder. After the mass has swollen in the first bowl, it must be held for several minutes in a water bath. The next step is to add powder to the mixture. The finished mass is rolled into a ball and wrapped in cling film.
2. Marshmallow mastic is suitable for sculpting simple shapes and pouring the upper cake. By consistency, it should be soft and viscous. The composition of the ingredients includes: 200 g of ordinary marshmallows, 2 tbsp. tablespoons of water, 100 g of powdered sugar. Optionally, food coloring can be added. In this recipe, marshmallows play the role of gelatin.
To expedite the preparation of this type of mastic, you will need a microwave. Marshmallows are poured with water and pounded with a fork. Then the mass is placed in the microwave for 1 minute. After the marshmallows are finally melted, sifted icing sugar is added to it. As soon as the mass consistency resembles plasticine, the mastic will be ready for modeling. However, confectioners advise home-cooks not to rush with modeling and leave the mixture in the freezer for half an hour.
3. Milk mastic is very popular among most housewives because of its richness and sweetness. By consistency, it will be similar to marshmallows. The composition of the ingredients includes: 200 g of condensed milk, 250 g of powdered sugar, 2 teaspoons of lemon juice. You can also add 5 ml of cognac to the mastic.
The preparation of condensed matter is reduced to mixing all the ingredients to a uniform, viscous consistency.
Processing and storage of mastic
At home, you can easily color the sweet mass. To do this, you need food coloring of the desired color. It should be added only at the stage of initial mixing of the ingredients. If you try to do this procedure after preparing the mastic, then the color will be uneven.
To give the mass a light shade, you can also use juice of spinach, beets or carrots.
It is recommended to store mastic products for up to 3 months. It is worth noting that they will be edible only 5-6 weeks. Storage temperature should be from 5 to 20 degrees, otherwise the figures may either crack or leak (melt).
Mastic Fruit Cakes
The most demanded today are confectionery products with the addition of fresh apples, citrus fruits, berries and other plant products. Also very popular are fruit cakes made of mastic for a year for a child. This option kills two birds with one stone at once - both tasty and colorful, which children need.
The test includes: 150 g shortbread cookies, 125 g butter, 60 g milk chocolate.
For cream and a layer you will need: 450 g of skim yogurt, 200 ml of cream, 20 g of vanilla and cappuccino powder, 3 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of gelatin.
Canned fruits are added to taste. Instead, you can use jelly.
Fruit cake from mastic step by step:
1. Cookies are crushed to powder, mixed with butter and melted chocolate.
2. The mold is liberally lubricated. You can not sprinkle its edges with flour or powder.
3. The resulting mass of cookies is placed in a mold, then in the refrigerator for 30 minutes.
4. To prepare the interlayer, all relevant ingredients are mixed. The liquid mass is placed in the refrigerator.
5. Cookie dough rolls onto cakes. Bake only on low heat.
6. Fruits and cream are laid out on the finished cakes.
For such a cake, milk mastic is best suited. Figures can be made in advance.
Mastic Sponge Cakes
Do it yourself sponge cakes made from mastic in just 1 hour. To do this, you will need the following ingredients: 4 eggs, 2 tbsp. tablespoons of sour cream, sugar, flour, baking powder and cocoa powder, 1 tbsp. tablespoons of poppy seeds, raisins and chopped nuts. The cream contains only 400 g of butter and 800 g of condensed milk.
Sponge cake from mastic step by step:
1. To prepare the cake mix all the ingredients for the dough.
2. The resulting mass is poured into the mold. Bake at 180 degrees.
3. Soak cakes with cream
of condensed milk and butter in a ratio of 2 to 1.
4. The edges of the cake can be decorated with chopped nuts.
For a biscuit product, marshmallow mastic is better. Installing figures on ground nuts or raisins is not recommended.
Puff pastry cakes
For the preparation of such confectionery products, it will not be amiss to go through the next master class. Cake made from mastic based on puff pastry requires products such as 650 g flour, 400 g butter, 2 eggs, 150 ml of water, 1 tbsp. a spoonful of cognac and vinegar, salt. The main ingredients of the cream are milk (750 ml), yolk (4 pcs.), Sugar (200 g) and butter (120 g). Also in the layer you can add 50 g of flour and 1 tbsp. a spoonful of vanilla.
To begin with, to make puff cakes from mastic with your own hands, mix vinegar, cognac and water in a glass. Then do the same procedure with eggs and salt in a small bowl. After that, both masses are mixed until homogeneous. At the final stage, oil and flour are added to the mixture. The finished dough is divided into 12 parts (future cakes). At the same time, custard is made in the oven at 220 degrees.
The cake should be well layered. For decoration, ordinary gelatin mastic is suitable.
Useful Tips
It is not recommended to cook homemade mastic cakes in rooms with high humidity or at air temperatures above +30 ° C.
If the mastic rolls poorly, it can be slightly warmed up.
Installing figures is best on a layer of butter cream or marzipan.
Unused mastic in the film should not be stored for more than 2 months.