Mastic is a very tasty and beautiful decoration. Most pastry shops are filled with culinary masterpieces, having seen which, it is hard to believe that such a miracle can be done with one's own hands. However, the original and bright cake is quite simple to make on your own.
Cooking technology
Mastic needs powdered sugar and water, as well as lemon juice and gelatin. Some masters use oil and glycerin in their recipes, this is done so that the mass remains suitable for work longer and does not dry. The prepared mixture must be kneaded for at least 15 minutes.
Kneading is recommended on a table that is pre-sprinkled with powdered sugar or starch. This is done to prevent the mass from sticking to the surface and hands. Mastic homemade is beautifully stained with carrot, beet or spinach juice. Pigments that are sold in stores are also great. So that the mass does not dry before starting work, it must be packaged in cling film.
Marshmallow Mastic
For cooking, you need 100 grams of marshmallows, 1 tbsp. l butter, 350 grams of powdered sugar and a variety of dyes. The first two ingredients are combined in one container, then heated in a water bath in the microwave until an increase in the volume of marshmallows. Next, powdered sugar is added to this mass, and the mixture is kneaded until it resembles plasticine in composition. If it is necessary to mold colored elements, the necessary dyes are added to the composition.
Chocolate mastic
For cooking, you need to have 100 grams of dark chocolate, 100 grams of marshmallows, 1 tbsp. l butter, 35 grams of 30% cream and 350 grams of powdered sugar.
Chocolate breaks into pieces and sent to pre-warmed cream. Then you need to wait for the complete dissolution of the products. Then butter and marshmallows are combined together, and, as in the first recipe, the mass is heated to increase the marshmallows in a water bath. Then we collect all the ingredients in one container. After we interfere with powdered sugar and bring the composition to the state of plasticine.
How to roll?
There are several options for working with mastic so that it turns out to be smooth and beautifully coated with the product.
1. To do this, you can use a rolling pin, and with it roll the mass on a flat surface with pre-poured starch or powdered sugar.
2. Another convenient method is the use of two plastic sheets. Before starting work, they are lubricated with vegetable oil, and a mass is laid between them. After rolling and shaping, the top layer is removed, and the coating is transferred to the product directly on the second sheet. After covering, all unnecessary is removed.
3. There is also a special silicone mat to which the ingredients do not stick.
How to cover a cake with mastic?
1. Cut off the right amount of mass and knead well.
2. Using a ruler, measure the top of the cake and its sides. Further on the table, which is sprinkled with powder or starch, the layer rolls out a little more than the measurements, 3.5 mm thick.
3. The surface is leveled with special blades, and excess powder is removed with a brush.
4. Then the cake is covered with mastic, for this it rises from the table with the help of a rolling pin, on which it was previously screwed, and then gradually laid out on the product.
5. Using a special tool or palms, smooth the top of the cake, starting from the center and moving to the edges.
6. Further, it becomes more clear how to work with the mastic, so the same procedure is performed with the side parts. In this case, the mass needs to be slightly stretched during application. It is necessary to smooth the skin very carefully so that wrinkles do not appear.
7. Excess coatings are carefully trimmed with a sharp knife or tucked under the base.
8. If you need to apply a picture or embossing to the cake, then this is done immediately, until the mass has frozen.
Making figures
After it became clear how to cover the cake with mastic, you can begin to manufacture a variety of decorations.
Since the mass resembles plasticine in structure, with the active imagination the necessary fragments are fashioned. To connect the parts, they are moistened with a small amount of water and fastened. In order to add color to the elements, it is not necessary to use colored mass; you can also make figures from white mastic, and then simply paint. Large jewelry is best done in advance so that they can dry well. Details such as flowers are laid out just before serving, but a master class will help to understand the technology of fastening the figures. Cakes with such decorations should not stand in the refrigerator for a long time, otherwise they can absorb a lot of moisture and just fall.
What products can and cannot be decorated with mastic?
How to cover the cake with mastic at home, it has already become clear, but there are some conditions that must be adhered to in the manufacture of culinary masterpieces.
This coating can not be laid on all types of cakes. Those desserts that give off moisture are not suitable for decorating in this way. But if there is no way out, and you want to take your favorite cake as a basis , then before you tighten the product, you need to lubricate it with a thin layer of cream or caramel. Mainly used oil base.
Souffle cakes are not recommended to be decorated with such heavy masses, as they can simply fall. Also, mastic is not laid out on a cream of whipped cream, sour cream or yogurt, because tubercles can appear.
Still, you need to figure out which cakes are covered with mastic? One of the best options is a dry sponge cake without strong impregnation and desserts that have an oil base.
Tips for Beginners
Most housewives, when decorating culinary products, have one question: how to cover the cake with mastic. Therefore, the main recommendations will be further considered.
1. It should be noted that there are two types of mass: for sculpting and for tightening. The first is intended for modeling figures, but it is also possible to fill the product with it, it is more universal. The second is used only for its intended purpose. It also has its advantages, it is quite elastic and soft, does not dry and does not become covered with drops in the refrigerator.
2. As a basis, it is recommended not to take “wet” cakes, namely biscuit or with butter cream.
3. For other desserts, a layer of special cream is used, which may be:
- boiled condensed milk;
- chocolate ganache;
- butter cream with condensed milk;
- a layer of marzipan.
4. To smooth the surface, use an iron spatula dipped in hot water.
5. For an ideal coating, the mass rolls out from 2-3 mm. Those who want to learn how to do it well, it is better to attend a master class. Thinner cakes can warp and lose their aesthetics.
6. If during work the material begins to harden, then you can correct the situation by heating it a little in the microwave.
7. To beautifully trim the edges, it is best to use a special knife-cutter with a roller, since the usual one is likely to leave creases.
8. If the mastic accidentally tears, then you need to take a wide brush, moisten it a little with water and cover the breakthrough with light movements.
9. To give the coating a gloss, it is lubricated with a solution of vodka and honey (1: 1), after which the alcohol will disappear and the gloss will remain.
10. After you learn how to cover the cake with mastic, you need to remember that the finished product is stored in a cool place, but not in the refrigerator.
11. If you want to give the dessert a shade, it is best to use gel dyes. They will help to obtain the desired color without losing the structure of the mass for modeling.