It doesn’t matter if you have never before been acquainted with the art of confectionery and have not heard what a crown of mastic is. A master class for beginners will turn the most inconspicuous cake into a work of art! Well, let's get started!
Crown from mastic: master class
Cooking a “royal” cake at home should begin with preliminary preparation or purchase of mastic. In the process of creating you will come in handy:
- can or bottle;
- cling film ;
- paper;
- pencil;
- Scotch.
Among other things, you have to stretch your arms and fingers in order to twist the "sausages". By the way, you can give preference to a special apparatus called an extruder: it will allow you to create the perfect in shape and width components of the future diadem.
If you had to think before: “This is not mine, the crown of mastic will not succumb to me!”, Photos that show steps step by step will completely turn your mind over and teach you how to make tiaras with crazy monograms at a time!
Step number 1. Sketch creation
The first step is to include creative genius. Take the paper and recreate the sketch of the future creation on it. In order to avoid asymmetry in the pattern, it is rational to use a sheet in a box.
For perfectionists there is an additional trick: fold the sheet in two layers. The fold will serve as an imaginary line dividing the crown in half. Using a marker or pencil, draw the thread of the future diadem. After that, expand the sheet: symmetrical prints will remain on the second half of the sheet.
If you are convinced of your visual mediocrity or just barely enough time, you can use ready-made sketches or “stealing as an artist” to be inspired by ideas from the Internet.
The main thing is to leave small spaces between the monograms: the future crown of mastic will be voluminous! However, in the end, when the mastic flagella take their places, they must have common ground.
Step number 2. Fastening
The crown of mastic should be in the shape of at least a hemisphere. To do this, a can or bottle of the desired diameter will come to the rescue (remember that you should have enough material). Using tape, we fix a sketch of the future decoration on the surface.
On top of the paper we apply a layer of cling film or parchment paper, greased with a small amount of oil. Fasten in the same way.
Step number 3. Flagellation
The third part of the edible jewel marathon is to form the foundation of future monograms of the crown. If your hobby or occupation is related to confectionery, then you probably know how to work with an extruder. If the level of your “internal confectioner” is equal to a “beginner”, use your hands: twist thin sausages, the diameter of which will be approximately the same along the entire length. The accuracy and elegance of the final creation directly depends on the thickness of the rolled flagella! At the same time, make the ends of the ropes thinner - this will help to connect the parts as naturally and beautifully as possible.
Step number 4. Recreation
Now that the preparatory process is behind, you can begin the most exciting, responsible and painstaking work: transferring the flagella to the sketch.
Sausages should be shaped according to the outline. It is better not to scrape the whole parts of the picture from the remaining pieces of mastic. Try to make the elements as solid as possible. The places where the flagella are attached to each other should be greased with water or egg white and pressed lightly.
In the process of creation, you can always add monograms with new layers, balls or specks, thereby giving the crown volume. The main thing is to comply with the principle of securing flagella.
Beads and decor - optional stage. If, after drying the jewelry, you are going to give it a new shade, cover the “diadem-semi-finished product” with canurin and the painting process will be easier later on.
Step number 5. The crown of mastic is ready!
The duration of the solidification of the figure directly depends on its thickness and volume. So this process can take from several to ten hours! A fully dried mastic crown can easily be detached from the base and holds firmly in shape as a separate unit.
Tips and Tricks
- As a simpler alternative to the continuous twisting of mastic flagella in order to recreate a complex pattern, you can prepare a star-shaped crown. To do this, a sketch of a star should be on paper. Leave a round hole in the center. Then you need to transfer the sketch to the rolled layer of mastic. After drying, do not forget to decorate.
- For those who plan regular baking of cakes with a crown crowned top, it will be advantageous to purchase special molds at a price affordable to their personal budget. Financial costs, as well as time, will be minimized.
To obtain a crown of a more elegant and bizarre shape, you can use aising. Royal glaze opens all doors to confectionery. Get it at the store or cook it at home. Aising will only be applied to the template using a pouch, secured to a cylindrical shape and dried. Ayeing diadem is no worse than a mastic crown: photos confirm this!
The process of making mastic decorations for dessert causes a storm of emotions. However, a real flurry of admiration and enchanted eyes awaits you at the time of putting the cake on the festive table. Bon appetit and new culinary achievements!