I am spreading this recipe because I will repeatedly refer to chocolate mastic in my other recipes. I believe that chocolate mastic is the most successful of all mastics that can be made at home. In the photo, one of my first cakes and a shocomastic in business. At that time, I was just getting acquainted with mastic, trying to find "mine". As a result, I still began to buy a ready-made one, but if I sometimes need to wrap a homemade cake, then I prepare mastic according to this recipe.

Ingredients for "Homemade chocolate paste for wrapping cakes":

Nutritional and energy value:

Recipe "Homemade chocolate mastic for wrapping cakes":

Why sometimes, for the house, and this particular mastic ?!
Everything is simple, sometimes - because we already ate too much mastic;
just for yourself - because any homemade mastic is not without surprises. No matter how much we cook it, at one point, a "special" marshmallow or powder of "the wrong" grind may come across, or one of the products may overheat ... too porous (it looks terrible on the cake). Against the general background, shokomastica is more stable due to chocolate.
So, we must sift the icing sugar and pour it into a bowl with a wide bottom.
Pour 2 tsp into the bottom of the container with marshmallows. water (it will not stick to the dishes after melting), add 1 tsp to the chocolate. water and 1 tsp. butter.
Heating method - water bath or microwave - of your choice.

It is important not to overheat the chocolate, otherwise it will curdle. As soon as the chocolate drips, remove, stir, grind the mass over the dishes. Are there any pieces? again we warm up a little, rub again, etc.
First, I melt the chocolate in the microwaves, then I put the marshmallows in there, and I myself continue to grind the chocolate so that it does not freeze. So, the marshmallow has increased in size, it has become soft, we turn it out into powdered sugar. Next is chocolate. We knead. I used to knead the mastic by hand, now I do it with a mixer (whisk-spirals). Less hassle and waste.

Knead the mass until smooth. If you raise the spirals, then the mastic will hang with threads.
We lubricate the surface of the table (the silicone mat will greatly facilitate the task, we will also lubricate it with oil) and dump it out, scrape out the mastic with a spoon, grease our hands with oil and wrinkle the mastic, stretch it. Traditionally, kneading like a dough will not work, right there, the infection will stick to your hands. By the way, I wrinkle the mastic with a rug (rug). And you don't have to get your hands dirty too much. No matter how it may seem that the mass is liquid and you need to roll in a portion of the powder, DO NOT do this.
For those who knead by hand, it makes sense not to dirty the bowls, but immediately grease the work surface with oil, pour the powder in a slide, then the rest. And first with a spatula / spoon, then knead the mastic with your hands in oil.

We push the mastic (or it is us) and stuff this sticky lump-pancake into a plastic bag, wrap it tightly (without access to air) and in the refrigerator for 8 hours. Everything is in the "till morning" mode.
In the morning, mastic is difficult to recognize - a tight lump that is difficult to knead. Let him lie down (in a bag!) A little at room temperature, then grease his hands with oil, knead, roll out.
This portion of mastic is enough for a cake with a diameter of 20-21 cm, a height of 5-6 cm. Shokomastica can be stored in the refrigerator for a couple of weeks. I haven't kept it any longer. Still, the composition contains oil, but it tends to age.

It is important not to overheat the chocolate mastic and not to roll it out in a very thin layer. I roll it out on a rug, dust it with starch, transfer it to a cake, remove the rug and distribute it over the surface with slightly starchy hands.
In theory, you can do this by lubricating your hands with oil. From personal experience, I can say if the patterned coating of the cake (print with a special rug), better mastic dust with starch (it dries the mastic faster), if the smooth coating is oil. On a smooth coating, starch leaves modest, but traces. They are invisible on patterns. Some wipe the mastic from starch with vodka, chocolate does not always help.
And now I want to sing a little praising ode to silicone rugs.

First, the marking of diameters on the rug is a thing. We measure the height and diameter of our cake, plus - the diameter and 2 heights, and we get the diameter of the piece of mastic that we have to roll out. We find it on the rug, give an allowance of 1 cm and roll it out. The question of whether the rolled mastic is enough or not enough for us to cover the cake disappears by itself.
The second plus, the rug will help us to comfortably transfer the mastic to the cake.
Third, while the mastic is on the mat, we can adjust the position of the mastic in relation to the cake by checking if the edges of the mastic reach the bottom of the cake. If something goes wrong, move the mat with mastic.

Another digression. If we want the mastic to lie flat on the cake, first thoroughly level the surface of the cake itself with a coating. How I did this can be seen in my recipe http: //www.povarenok .ru / recipes / show / 848 88 / (remove the space in the link).

As soon as the cake is processed and packed in mastic, we send it to the refrigerator. Shokomastica hardens, weathered and finally take shape. When chocolate mastic hardens, it does not harden (you cannot knock on it) and does not become tough thanks to the oil included in the composition. The density of the hardened chokomastic when biting will resemble, perhaps, fresh marzipan or soft pastille.
By the way, shokomastica normally holds prints, my cakes in the photo are an example of this. To do this, you need to roll it out on a smooth rug, put a rug with a pattern on top, seal it. Then turn over the rugs, remove the smooth rug and use the patterned rug to transfer the mastic to the cake.
The surface of the chocolate mastic is a little oily, which makes it difficult to paint the surface with liquid paints. But, when the mastic on the cake hardens, it is quite possible to "powder" the cake with dry paint, or rather, to add shine to the cake. How I did it (three-tiered cake at the bottom of the recipe).
I almost forgot, mastic from white chocolate perfectly colored with food dyes. One thing must be taken into account, the mastic itself is yellowish and, mixed with a dye, can give a shade. There was a case, I wanted blue chocolate mastic, but I got turquoise! But with painting in red, yellow, green, there were no side effects! And yet, on my own skin, I was convinced that it is better to paint any mastic with gel paints.

Mastic is a confectionery mass based on sugar and thickeners used for decorating cakes. There are many recipes for making mastic at home, all of them are quite simple in execution, they can be used for simple decoration or sculpting beautiful figures for decorating a dessert.

Mastic is used for decoration confectionery, this is a sweet mass based on sugar and other ingredients, which is quite simple to make yourself. Bright and beautiful homemade cake mastic is made from natural thickeners with sugar.

There are two main types - gelatinous and milk mastic, each of which has its own composition and method of use. Milk masses are very simple, powdered sugar is used for their manufacture, ordinary, condensed or powdered milk... Such a mass is very plastic, it is easy to work with it, mastic can be used to decorate and sculpt figurines.

Homemade gelatinous mastic takes more time to cook, it is very important to take into account the setting time so that the mastic is elastic and not tough.

On the basis of these confectionery mastics with the addition of other ingredients, marzipan, protein, chocolate and other types of decorations are produced. The recipe for all of them will be different, in addition, you can use natural dyes, which will give the dessert a brighter, more attractive appearance.

There are several recipes for a cake at home. In total, there are two main types - dairy and based on marshmallows (white soufflé), easily colored in the desired shade.

You can add ingredients such as chocolate, honey or egg white... In addition, the mastic masses are separated by appointment for such types as:

• sugar for wrapping a dessert, modeling, sculpting simple figures;
• floral with good plasticity, it rolls out easily, dries quickly, which is used for sculpting flowers, decorations;
• modeling, which dries very slowly, which is used to create complex figures (the mastic is dry on the outside, inside it remains soft for a long time).

The manufacture also takes into account what exactly the mass is used for. For covering, mastic is used with big amount thickener, this allows you to get thin and plastic layers. They will not tear, allowing you to create smooth and beautiful dessert surfaces.

For modeling, a mass with a small amount of a thickener is used, which allows the material to retain its plasticity and ductility for a long time. This makes it easy to create beautiful figurines without worrying about the mastic quickly drying out or starting to crumble.

By composition, there are 5 main types of mastic:

• from marshmallows;
• from chocolate;
• protein based;
• milk mastic;
• gelatinous composition.

Stylish and beautiful jewelry are made from mastic based on marshmallows. This will require the following components:

• clean water - 60 milliliters;
• marshmallows (preferably white) - 200 grams;
• any pigment;
• finely ground icing sugar.

The sweets must first be heated in a water bath, then mixed with the rest of the ingredients. The mass is thoroughly mixed, when it stops sticking to your fingers, you can start modeling the figures. When rolling, it is recommended to lightly sprinkle the surface of the table with powder.

To prepare the mixture need to take:

• very fine powdered sugar - 125 grams;
• dark chocolate - a bar per 100 grams;
• cream (30% suitable) - 50 milliliters;
• butter - a tablespoon;
• cognac - 10 milliliters.

Heat the chocolate over low heat, then add all the other ingredients, stir thoroughly. Before modeling, the mastic cools slightly, for which it must be wrapped in cling film.

For protein mastic are used ingredients such as:

• fresh protein;
• icing sugar - 500 grams;
• glucose syrup - 2 tablespoons.

Additionally, you can use honey or chocolate, the amount of which is regulated during cooking. Depending on the purpose, chocolate can be white or dark. You just need to immediately decide what shade the mass is needed before making flowers or decorations from mastic.

After mixing, the mass is wrapped in a film and put into the refrigerator for two hours. Before sculpting, you need to mix it again, you can add a little powder if the mastic sticks to your fingers.

For milk mass are used ingredients such as:

• powdered milk - 160 grams;
• dyes of the required shades;
• cognac - a teaspoon;
• condensed milk - 200 grams;
• powder - 160 grams;
• lemon juice - 2 teaspoons.

All ingredients except colorants and lemon juice, are mixed, the mass must be elastic. Then juice and dyes are gradually added.

Milk mastic always has a beige tint, you cannot get a white color. But with the help of pigments, you can achieve other, bright or pastel, shades that match the idea and future design of the cake.

To obtain a gelatinous mass, you will need ingredients such as:

• gelatin - 10 grams;
• dyes;
• lemon juice - 2 teaspoons;
• powder - 200 grams;
• water - 60 milliliters.

The gelatin is soaked. After it dissolves in water, you need to add the rest of the components, except for the dyes, stir the mass until elastic. Pigments are added to the ready-made mastic. If it is not elastic enough, the amount of lemon juice can be increased.

Features of coloring mastic on a cake

The made mastic can be painted in any colors, for which natural dry food and gel dyes are used. In order to give the mass the required shade, a small amount of dye is enough, after which the mass is intensively mixed to give it a uniform, beautiful color.

When using dry compositions, you must first mix the pigment with water (a couple of drops are enough), then stir the resulting paint. It should be added to the mastic drop by drop in different places to ensure uniform coloration.

Black natural dye does not exist, usually artificial pigments have to be used to obtain the desired color.

Rules for working with mastic on a cake

Before making mastic at home and using it to decorate a cake, you need to take into account the peculiarities of working with the mass. This will allow not only to exactly implement all your ideas, but also to make the confection really beautiful, to preserve the beautiful appearance of the dessert for the required period of time.

The main rules for using mastic are the following principles.

1. When using powdered sugar, you must make sure that it is very finely ground, otherwise the mass will begin to break during rolling.
2. The mastic should not be applied to damp surfaces, including cream, as it will dissolve, and the dessert itself will lose its attractive appearance. It is recommended to do this only on marzipan layers or on butter cream, after keeping the dessert in the refrigerator until it solidifies.
3. When sculpting figures, you often have to glue individual parts together. To do this, slightly moisten the surface, and then fasten the mastic figures together.
4. In the air, the mastic dries up, which is used when sculpting various figures and decorations. But voluminous flowers are best done and placed on the cake at the very end, so that they do not have time to collect moisture from the surrounding air. If you do not follow this simple rule, then flowers and petals from mastic can fall off and lose their attractive appearance.
5. Sometimes it happens that condensation emerges from the refrigerator on the surface of the mastic mass. It is very easy to remove it, you need to use a regular napkin or dry the surface with a light stream from a fan.
6. Sometimes the mass loses its plasticity, which can be easily corrected. To do this, it must be heated in.
7. It is necessary to store the finished mass in the refrigerator, tightly wrapped in cling film. Storage time in the refrigerator compartment is up to two weeks, in the freezer - up to two months.
8. Ready-made mastic figures can be stored for a long time, for this they must be placed in a dry, tightly closed container. Storage time is several months.
9. The mastic can be painted with food colors This is most often used for marshmallow mass.

It is necessary to handle the mastic correctly and carefully, if the molding or storage technology is violated, the mass will begin to crumble and lose its shape while decorating the dessert. Cannot be covered with mastic wet cakes, and when cooking, you should use only finely ground powder.

Finally

Mastic is used to decorate a dessert or to sculpt figurines for cakes. Various ingredients are used to make the mixture, but icing sugar remains the main one. As additional, you can add chocolate, honey, proteins or milk, natural and synthetic dyes to obtain the desired shade.

Mother of two children. I lead household for more than 7 years - this is my main job. I love to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.

If you decide to conjure over your festive baked goods, turning on imagination, then we advise you to use chocolate mastic, and how to make it right, we will tell you in detail in the recipes below.

Chocolate marshmallow recipe for wrapping a cake

Ingredients:

• icing sugar - 230 g;
• dark chocolate bars - 2 pcs. (100 g each);
• - 180 g;
• heavy cream - 80 ml;
• butter - 40 g.

Preparation

We break both bars of dark chocolate into small pieces, pour into any metal container, which we then set on water bath... With frequent stirring chocolate pieces we bring them to complete melting. We remove the container with chocolate, move it to the stove with a low fire mode and add here the pieces of marshmallows cut into 2-3 pieces. Now we stir as often as the pieces of chocolate were mixed before the formation of these ingredients homogeneous mass... We introduce the required amount of butter, fresh heavy cream and, stirring, keep on the fire for a couple of minutes, and then set everything aside. Further, immediately, but dividing in several approaches, we add sifted icing sugar. When the strength to stir the mastic with a spoon runs out, transfer it to the table and stir until smooth, like a dense dough. Cover with mastic for 15 minutes cling film, then we roll it out thinly and use it for its intended purpose.

Homemade chocolate mastic recipe with honey

Ingredients:

• white chocolate - 150 g;
• liquid, light honey - 3 tbsp. spoons.

Preparation

Break the white chocolate into the smallest pieces and put them in a container suitable for microwave oven, turn on the oven for 60 seconds. Then we take it out, stir it and, if the chocolate has not yet completely melted, then send it back to the microwave for 30 seconds (we repeat this until the white chocolate is completely melted). Now in this container, with already liquid chocolate, add one spoonful of liquid honey, immediately mix everything intensively. When all the honey is mixed in, we do not stop interfering with our mastic, until it approaches the cooling stage and becomes dense, like dough. Then we immerse it in a plastic bag and send it to the refrigerator for half an hour.

The recipe can include a variety of ingredients, not just chocolate. For example, there is chocolate mastic from marshmallows, chocolate mastic with honey, chocolate mastic from cocoa, with marshmallows, with condensed milk.

Chocolate mastic can be made easily at home. It can be stored for quite a long time, the shelf life corresponds to the shelf life of chocolate.

Therefore, you can make the figurines you need in advance and then store them in the refrigerator. Any chocolate is suitable for making: white, bitter, milk.

The recipe can include a variety of ingredients, not just chocolate. For example, there is chocolate mastic from marshmallows, chocolate mastic with honey, chocolate mastic from cocoa, with marshmallows, with condensed milk.

White Chocolate Mastic Recipe

White chocolate can be used to make chocolate mastic for wrapping cakes and sculpting flowers. For mastic it is better to use confectionery chocolate or tiles.

• milk- 25 g
• powdered sugar- 160 g
• chocolate white- 200 g
• butter- 15 g
• marshmallows- 200 g

• Break the chocolate into pieces and put it in a water bath together with butter and milk.
• Heat and stir until smooth without lumps.
• Then add marshmallows and heat, stirring occasionally, until a stretching paste.
• Remove the chocolate mastic from the water bath and add the powdered sugar.
• Knead the mastic with a spoon until smooth. It may seem watery at first.
• Cover the mastic with cling film and leave to cool for 2-3 hours at room temperature.
• Knead the finished mastic so that no air bubbles remain in it.

Homemade Chocolate Mastic Recipe for Wrapping Cakes

• powdered sugar- 200 g
• marshmallows- 150 g
• chocolate- (white, milky or bitter) - 100 g
• water- 3 tsp
• butter- 1 tsp
• potato starch

• Put the marshmallows in a container, add 2 tsp. water so that marshmallows do not stick to the bottom during heating in the microwave.
• Put chocolate in another bowl, breaking it into small pieces, add 1 tsp. water and 1 tsp. oils.
• Heat the chocolate in a water bath or microwave until it starts to melt. Stir so that there are no pieces.
• Simultaneously heat the marshmallows until it expands in volume and becomes soft.
• We put the heated marshmallows in a bowl with powdered sugar, knead.
• Then add the melted chocolate there and knead it again with your hands or with a mixer until the chocolate mastic starts to stretch with threads.

Knead the chocolate mastic well until smooth. The mastic is sticky, so grease the work surface and hands with oil. At the beginning of cooking, the chocolate mastic may seem liquid, so after mixing, you need to tightly wrap the chocolate mastic in a plastic bag and place it in the refrigerator. You do not need to add powdered sugar, otherwise the mastic will become too tight later.

Shokomastica can be stored in the refrigerator for about 2 weeks. Let it sit for a while at room temperature before using this paste to wrap the cake. This portion of mastic is enough for a cake with a diameter of 20-21 cm and a height of 5-6 cm. It is important not to overheat or roll out homemade chocolate mastic in a very thin layer. After covering chocolate paste the cake needs to be refrigerated. The mastic will harden, even out and take shape. When chocolate mastic hardens, it does not harden or become tough, since butter is included in its recipe.

Pastry mastic is a popular decoration for cakes, pastries and desserts. The product decorated with it takes on a stylish look. These are covered cakes with cream and a smooth surface, as well as various shapes that can be made from this mass. Making mastic is not difficult even at home; there are many recipes for this. Even chocolate look is done in several ways. The methods also differ depending on the type of the main product: white, black or milk.

Confectionery mastic

To get to know in detail what mastic is in the production of confectionery products, the following description will help. This is a mass, similar in structure to plasticine, from which you can sculpt various edible figures that decorate the dessert. Depending on the composition, such products can be very tasty and also have a long shelf life. For example, having made chocolate mastic, we can expect the same shelf life as chocolate.

How to make a similar decor at home? You need to choose free time and study mastic recipes in practice. The resulting blanks will be useful later for the right moment. Base material - you can mix in shades, as well as add dyes of other colors.

White chocolate mastic

From mastic, which includes white chocolate, you can make flowers, bows and other similar decorations. The wrapping of cakes is also made from this material. White chocolate mastic is made from the following ingredients.

• White chocolate - 300 g.
• Powdered sugar - 100 g.
• 2 tbsp. l. milk.
• Butter.
• Starch (potato, corn).

Stages next preparations mastics

1. Break the chocolate into a small bowl. Add equal amounts of milk and butter. Put everything on, melt until smooth. Do not overheat, because the chocolate will curl up, as a result of which it will be impossible to make mastic.
2. Immediately after melting, remove the container from the bath, grind the mixture along its walls. If small pieces are found, put the mass back on melting, and then grind.
3. Pour icing sugar into the mass and stir thoroughly until thick.
4. Sprinkle the table icing sugar and put the mastic on it. After thorough kneading until elastic, the chocolate mastic is ready.

Flowers and other decorations are made 2 or 3 days before the preparation of the cake itself.

Dark chocolate honey mastic

You can wrap a cake with the honey composition of chocolate mastic or use it to make decorations. The following products are used.

1. 1 bar of dark chocolate.
2. 2 tbsp. l. honey in liquid form.

Confectionery mastic is prepared in the following stages.

1. Break finely a bar of chocolate, dividing everything into parts: 1/3 and 2/3, the largest of which is put in a bowl. Put on a steam bath. The bottom of the small saucepan must not touch the water.
2. Bring to the beginning of melting, then stir vigorously. Do not heat the product above 37 degrees C and keep it on fire for a long time, as it will curdle.
3. Pour in the rest of the chocolate and stir until everything is dissolved.
4. Add 2 tbsp to the mass. l. honey, stir until thickened (up to 3 minutes).
5. Continue stirring the mass with your hands until it becomes elastic (up to 20 minutes). There will be a release of liquid cocoa butter, so you need to substitute a bowl and knead over it.

Decor is made from the resulting mass, cakes are wrapped around it. The chocolate layer of mastic is rolled out and transferred to the figure, covering it. Bulky pieces themselves can be made from a mixture prepared according to the "potato" cake method (biscuit crumbs with butter and condensed milk).

Marshmallow mastic with chocolate

You can easily make real masterpieces from chocolate mass with marshmallows (marshmallows). Thanks to elasticity, almost any shape is obtained. White, milk or bitter (black) chocolate is used.

Chocolate mastic with marshmallows requires a product composition:

• Marshmallow - 50 g;
• any of the 3 types of chocolate;
• butter - 1 tbsp. l .;
• milk - 2 tbsp. l .;
• citric acid - a pinch;
• icing sugar - 100 g.

You can prepare mastic in the following way.

1. Break the chocolate bar into small pieces. Put in a bowl with Marshmello citric acid and milk, put in a water bath, melt.
2. In no case, without bringing to a boil, remove the mixture from the heat at the beginning of melting the chocolate. Add oil and powder (gradually). Stir until thick.
3. Put the finished mastic on the table, after sprinkling it with powdered sugar. Knead until elastic structure.

For a rich chocolate color, you can add a tablespoon of cocoa powder, after sifting it out of the lumps. This additive is introduced at the initial stages, along with the powder.

How to make figurines, decorations

Cooked plastic mass can be used to create luxurious jewelry. The same chocolate mastic is used for wrapping the cake, creating a smooth surface. For example, "Rose" figurines are made in the following way.

1. You need to tear off a piece of the cooled mass and roll it into a ball, then flatten it with your fingers. The mastic, a chocolate confectionery mixture, is quite ready if the edges of the plate are not torn. Rubber gloves are recommended to avoid fingerprints. However, hands and equipment should be kept dry.
2. The dough must be kneaded until it takes the required shape. Here they are rose petals.
3. Using a wooden stick as a rod, sculpt the central part of the flower, and then apply the side petals.
4. Removing the rod, we get a flower to be placed on the surface of the cake, dessert.

Chocolate mastic used for wrapping a cake or decorative elements resembles edible plasticine, from which you can make whatever your imagination allows. Applying a composition of available products, it is quite easy to make such a decor at home. The situation will tell you which recipe to use for chocolate mastic. The choice depends on preference or ingredients available.

What should be under the mastic

Figures for fitting with chocolate mastic can be prepared like a potato cake, from the same mass. But it is also possible to cook by French recipe... It is applied to the cake under a layer of mastic, and it adheres better this way, and the surface for covering is pre-leveled. Cream for mastic like "ganache" is made according to several recipes. For example, this is a composition that includes bar chocolate and cream:

• for 300 or 400 g of milk chocolate, 200 ml of cream is needed;
• or 200 g of dark chocolate - 200 ml of cream.

We chop finely tiles. Put the cream on the fire, bring to a boil, stirring occasionally. After removing them from the stove, immediately add the chocolate and stir with a wooden spatula until it dissolves. When the mass becomes homogeneous, we transfer it to a bowl and cover with a film in contact with the surface so that the air that forms a crust does not get in. We leave the container in the refrigerator overnight, in the morning we heat it for 3 hours at room temperature. Can be applied to by leveling with a hot knife. After 3 hours, the cake with ganache is wrapped around, for which mastic is used, made from chocolate according to one of the above methods.