For any holiday table, you need a cake. It is especially good when the cake is very large and beautiful. To decorate the cake, you can use mastic. You can make figurines out of it, or just cover the cake with it.

What it is?

Mastic- This is an edible substance that looks like plasticine, which allows it to be used for figurines, or for sculpting inscriptions. With it, you can create an edible decoration. It is also stored for a long time (in the refrigerator, wrapped in a film for about 3 months).

Types of mastic

Mastic can be purchased at the store, or you can make your own at home. The basis for it is marshmallows and sugar, the rest can be taken to taste.

• honey. From this it is easy to sculpt figures. Doesn't crumble or crumble.
• gelatin (pastilage). Gelatin allows you to make a quickly hardening mastic. Small and complex details are well obtained from this.
• dairy. The most common. Made with condensed milk. It is most often covered with a cake.
• marzipan. Very soft, it covers cakes or pies. Figurines are better not to do.
• industrial. The most versatile. Suitable for everything. Of the minuses - you can not cook at home.
• floral. Used for very fine work. Flowers are made from it.

Recipes

Regardless of the type of mask, you'll need:

1. rolling pin;
2. board for rolling, or a clean table;
3. ruler;
4. colored ribbon;
5. food film.

Below are the most common recipes.

Marshmallow

You'll need:

1. powdered sugar (depending on the amount of mass);
2. 200 gr. marshmallow;
3. 2 tablespoons of water;
4. food colorings.

You need to add water to marshmallows, you can add lemon juice. Place the mixture in the microwave for 45 seconds. Sift and add powder to the mastic. Add powder until the mixture looks like plasticine. Don't overdo it, or you'll ruin it.

After you finish with the powder, the mastic needs to be wrapped in cling film and refrigerate for 30 minutes, after which it will be ready.

Dairy

You'll need:

1. 200 gr. condensed milk;
2. 160 gr. powdered sugar;
3. 150 gr. dry milk;
4. a teaspoon of cognac;
5. two teaspoons of lemon juice.

Mix powdered sugar and milk powder. Sift the mass. During sifting, pour out the condensed milk and add lemon juice with cognac. After reaching the appearance of plasticine, wrap with cling film and hide in the freezer.

We paint and keep

First think about the color that the mastic will have. The dye should be added during the process, so you get a more even color. If you decide to dye it after cooking, you need to roll a ball out of it, make a recess in it and pour the dye into it. After stirring until a uniform color, put it in the refrigerator, wrapping it in a film.

The mastic can be stored in the refrigerator for no longer than three months. It is worth preparing figures from it for two weeks so that they keep their shape.

How the mastic for the cake is prepared is unlikely to interest those who are used to buying desserts in a pastry shop. But home craftsmen, for whom baking delicacies on their own is a common thing, will get acquainted with the intricacies of creating such a decor with interest.

How to make fondant for a cake?

Mastic for the cake, the composition of which is determined by the recipe, is easier to prepare than it might seem at first when you get acquainted with the technology.

1. To create mastic, dry and condensed milk, powdered sugar or chewing marshmallow marshmallows can be used as a base.
2. It is convenient to knead the mastic on a silicone mat in a glove. If there are none, they simply pre-lubricate the table and hands with oil or generously sprinkle with powdered sugar.
3. Types of mastic for cakes differ primarily in density and method of application. Softer and more delicate mastic is used for covering the cake, and dense and plastic mastic is used to create figurines.
4. If necessary, the finished white mastic can be divided into the required number of parts and tinted with dyes, kneading each portion until the color is uniform.

Mastic for covering the cake

Each experienced pastry chef has his own best mastic for wrapping a cake. Someone is used to kneading the decor from powdered sugar and milk, while it is more convenient for someone to make the base from marshmallows. The following is an option where powdered sugar and milk powder are based in equal proportions. The liquid base here will be condensed milk, which is added in portions, achieving the desired lump texture.

Ingredients:

• dry milk - 1 glass;
• powdered sugar - 1 cup;
• lemon juice - 1 teaspoon;
• condensed milk - 100-150 g.

Cooking

1. Mix milk powder and powdered sugar.
2. Add condensed milk and lemon juice.
3. The mixture is kneaded until smooth and plastic.
4. After obtaining the texture of a dense and tight dough, the mastic for covering the cake is wrapped in a film and placed in the refrigerator for 40 minutes.

Mastic for cake figurines - recipe

If you need mastic for a cake at home for making figures from it, it is better to make a choice in favor of a marshmallow base. It is more plastic, molds well, dries quickly. The remains of such mastic must be kept in polyethylene or film to avoid winding and premature drying.

Ingredients:

• marshmallow - 100 g;
• starch - 100 g;
• powdered sugar - 200 g;
• food colorings.

Cooking

1. Put marshmallows and butter in a bowl, heat in a microwave oven or in a water bath until softened.
2. Mix powder and starch.
3. Pour 100 g of dry mixture to the marshmallows, mix.
4. At this stage, you can add dyes by dividing the base into portions or mix the paint into the finished mastic.
5. Pour in the rest of the dry mixture little by little and knead the mass until tender.

Milk mastic for cake

Milk mastic for a cake at home is prepared from milk baby formula, easily and quickly kneaded and is an excellent basis for wrapping and decorating dessert with figurines. Of the shortcomings of such a recipe, there is only a relatively high cost, which fully pays for itself with an excellent result.

Ingredients:

• milk infant formula - 150 g;
• powdered sugar - 150 g;
• condensed milk - 100 g;
• lemon juice - 2 tbsp. spoons;
• food colorings.

Cooking

1. Sift the powdered sugar and milk powder.
2. Add condensed milk and lemon juice.
3. Thoroughly knead the mixture, adding dye as needed.
4. The finished homogeneous most delicious mastic for the cake is wrapped in a film and put on the top shelf of the refrigerator for 12 hours.

Cake sugar recipe

For the cake, it is prepared with the addition of gelatin, thanks to which it acquires the desired structure and plasticity. If desired, the composition of the mixture can be supplemented not only with dyes, having previously divided it into the required number of servings, but also with flavoring to give the desired flavor notes to the edible decor.

Ingredients:

• powdered sugar - 500 g;
• gelatin - 10 g;
• water - 1/3 cup;
• citric acid - 1 pinch;
• food colorings.

Cooking

1. Gelatin is soaked in boiled cold water for 1.5 hours.
2. Dissolve gelatin in a water bath, stirring, add citric acid in the process.
3. Cool the jelly water.
4. Sift the powdered sugar into a bowl, make a depression in the center, into which water with gelatin and lemon is poured.
5. Knead the mass until smooth and homogeneous.
6. Sugar mastic for a cake with gelatin rolls out well if covered with a film.

Mastic for marshmallow cake

The prepared mastic for a cake from has excellent taste and plastic properties. It is easy to work with, use for wrapping and decorating desserts. It is preferable to use white marshmallow, if necessary, tinting portions of the kneaded base with the desired color and kneading it until the dye is evenly distributed.

Ingredients:

• marshmallow - 100 g;
• powdered sugar - 100 g;
• butter - 1 tbsp. spoon;
• food colorings.

Cooking

1. Pour chewing marshmallows into a bowl.
2. Add butter and place the container in the microwave for about a minute.
3. Sift powdered sugar to marshmallows with butter and knead the mixture until smooth and plastic, putting on a glove for convenience.
4. The mastic for the cake is placed, wrapped in cling film for an hour in the refrigerator, and before use, if desired, it is tinted with dyes.

Mastic for powdered milk cake

Cake mastic is a recipe that is easy to remember in equal proportions. When using powdered milk, it is taken in the same amount as condensed milk, powdered sugar. Lemon juice will brighten up the excessive sweetness of the mass, ensure its smoothness, but its amount should not be exceeded because of the risk of getting loose mastic.

Ingredients:

• dry milk - 150 g;
• powdered sugar - 150 g;
• condensed milk - 150 g;
• lemon juice - 5 ml;
• food colorings.

Cooking

1. Sift milk powder and powdered sugar into a bowl alternately.
2. Thoroughly mix the components.
3. Add lemon juice and condensed milk, knead the mass until plasticity and the texture of a thick and tight dough.
4. Wrap the lump in cling film and place in the cold for at least half an hour.
5. The mastic for the cake is ideally tinted with gel dyes, which are added to portions of the decor torn from the general lump and kneaded thoroughly.

Chocolate mastic for covering the cake

The following recipe for mastic for a cake at home is performed with the addition of melted dark chocolate to the base. For those with a sweet tooth and admirers, this decor for desserts will be the most preferable. The result will depend on the quality and naturalness of the ingredients used, which should not be in doubt.

Ingredients:

• marshmallow - 150 g;
• dark chocolate - 100 g;
• vanillin - to taste;
• powdered sugar - 150-200 g;
• lemon juice - 1 tbsp. spoon.

Cooking

1. Marshmallows are heated in the microwave or oven until softened and increased in volume.
2. Chocolate melted in a water bath is added, poured into soft marshmallows.
3. Add vanillin and lemon juice, pour in the sifted powder.
4. Knead the mastic until a plastic and homogeneous structure is obtained.

Mastic for condensed milk cake

You can make mastic for a cake at home from condensed milk and dried cream using the following recipe. It will be possible to reduce the sweetness of the mastic by replacing part of the powdered sugar with starch. It can also be used when rolling out mastic or forming various figures or decorative elements from it.

Ingredients:

• dry cream - 1.5 cups;
• powdered sugar - 1 cup;
• condensed milk - 150 g;
• lemon juice - 1 teaspoon;
• food colorings.

Cooking

1. Powdered sugar and dry cream are mixed in a common container, having previously sifted the components.
2. Add lemon juice, condensed milk, knead thoroughly until smooth and uniform.
3. If necessary, tint portions of the finished mastic, once again knead each part until a uniform color.

Liquid mastic for cake

Do-it-yourself prepared liquid mastic for a cake is used to draw all kinds of patterns and decor elements on the surface of the dessert. The basis for obtaining such a mastic is egg white, which is supplemented in the correct proportions with powdered sugar and lemon juice and beaten with a mixer.

Ingredients:

• protein - 1 pc.;
• powdered sugar - 220 g;
• lemon juice - 1 teaspoon.

Cooking

1. The protein is placed in a clean, dry container.
2. Add lemon juice and beat the mixture until a dense white foam.
3. Gradually add powdered sugar in portions, without stopping to beat the mixture at this time.

How to make colored fondant for a cake?

Colored mastic for cakes can be prepared based on any recipe using milk powder, marshmallows, condensed milk.

1. To tint the mixed finished mastic, it is most convenient to use gel dyes. Just a few drops of this paint will make the basis for the decor rich in color.
2. When using dry food colors, they must first be diluted with a small amount of water, based on the instructions on the package, and then mixed into the mastic. It is desirable to add such paint in the process of kneading the mastic, which will facilitate obtaining a uniform color.
3. You can tint the mastic with vegetable, fruit juice, ensuring the maximum naturalness of the cake decor.

Edible decorations made from creams and whipped cream have recently been significantly inferior in popularity to confectionery mastic. And this is not surprising: even a novice hostess can create her own unique masterpiece from it. And despite the apparent complexity, mastic at home is prepared quite easily. To do this, you just need to decide on the choice of ingredients.

general information

Before telling you about how mastic is made at home, I want to tell you what this product is all about.

Confectionery mastic is a fairly common "auxiliary" dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

Mastic at home is prepared using different ingredients. However, its basis is always such an unchanged component as powdered sugar. In addition, the following products may also be included as additives:

• marzipan;
• marshmallow marshmallow;
• gelatin;
• any starch;
• egg white.

It is impossible not to say that in order to give flavor and color to the product, various flavors and food colorings are often added. Mastic, cooked at home, hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.

Milk mastic: recipe

At home, such a product is made quite simply. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures molded from milk mastic are very soft and tasty.

What products need to be used to make an elastic mastic? The recipe at home involves the use of the following ingredients:

• powdered milk - approximately 160 g;
• condensed milk - about 200 g;
• powdered sugar - about 160 g;
• lemon juice - 2 dessert spoons;
• quality cognac - a dessert spoon (optional);
• any food coloring - use at discretion.

Cooking process

Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. To prepare it, milk powder and powdered sugar are sifted through a fine sieve, and then poured onto the table in a pile. After that, a small hole is made in the bulk ingredients and condensed milk is slowly poured into it.

The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add a small amount of powdered sugar to it. If the sweet mass began to crumble, a little freshly squeezed lemon juice is poured into it.

In order for the mastic to acquire one or another color, food coloring is added to it. To do this, a few drops of confectionery paint are mixed with the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if it is supposed to decorate a sweet dish the next day, then it is well wrapped in polyethylene and placed in a refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallow is the most popular among cooks. This is primarily due to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you must have the following components in the kitchen:

• powdered sugar - about 350 g;
• white marshmallows - about 170 g;
• any food coloring - if necessary;
• dry cream - about 80 g;
• freshly squeezed lemon juice - a tablespoon;
• vanillin - a couple of pinches.

Cooking method

Sugar mastic at home is prepared relatively quickly. If you need to get a colored mass to decorate the cake, then we recommend purchasing not white, but multi-colored marshmallows. Otherwise, you should additionally use special food coloring.

So, to prepare sugar mastic, fresh marshmallows are crushed into medium pieces, and then laid out in a deep glass bowl and sent to the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallow should completely melt.

In the event that you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

After the marshmallow is warmed up, it is taken out of the microwave oven and kneaded strongly with a spoon. Vanillin, dried cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is sprinkled until an elastic mass is formed that will not stick to the palms.

It should be noted that the technology for preparing mastic is very much like the technology for kneading ordinary hard dough.

After the described actions, the product can be safely used for its intended purpose.

Cooking mastic with gelatin

How is gelatin paste made? Cooking at home will not take you too much time. But for this, you should prepare all the necessary products in advance:

• drinking water - 55 ml;
• powdered sugar - about 600 g;
• lemon juice - 2 dessert spoons;
• any food coloring - apply if necessary.

How to do?

For the preparation of mastic, only instant gelatin should be used. It is placed in a glass and filled with cold water. In this form, the product is left to swell for about half an hour. After that, it is put on the stove and heated until it dissolves (in no case bring to a boil).

While the gelatin is cooling, start preparing the rest of the ingredients. Powdered sugar is sifted through a sieve and poured onto the table. If the portion of the mastic is very large, then it is better to knead it in a bowl.

Thus, a small hole is made in the bulk product. Cooled gelatin is poured into it, and freshly squeezed lemon juice is also added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add powdered sugar to it.

If necessary, the resulting mass is divided into several portions and one or another food coloring is added to them. If it is not planned to use the mastic immediately after kneading, the product is wrapped in a plastic bag and sent to the refrigerator.

From the gifts of nature

Honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out much more elastic, fragrant and tastier. Especially often cakes and pastries made from honey cakes are decorated with such mastic.

So, to make a honey decoration for homemade desserts, we need:

• powdered sugar - approximately 500 g;
• liquid lime honey - about 2 large spoons;
• instant gelatin - 10 g;
• quality margarine - 2 large spoons;
• drinking water - 6 large spoons.

Cooking honey mastic

As in the previous recipe, to prepare the mastic, gelatin should first be prepared. To do this, it is poured into a glass and filled with water. In this form, it is left aside for 40-44 minutes.

After the gelatin swells well, it is placed in a water bath and slowly heated. Having received a homogeneous liquid, it is removed from the stove and completely cooled. In the meantime, start processing the rest of the ingredients. Liquid linden honey and melted margarine are stirred in a large cup. After that, dissolved gelatin is added to them. Also, powdered sugar is slowly added to the resulting mass. At the same time, the products constantly interfere with a confectionery spatula or an ordinary wooden spatula.

When the sweet mass becomes thick enough, it can be kneaded not in a bowl, but on the table. To do this, the mastic is recommended to additionally sprinkle with powdered sugar.

After kneading, honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled into the layers required by the recipe. If the mass is too soft, then it will be impossible to work with it, as it will tear and stretch all the time.

Summing up

In this article, several ways were presented to your attention on how to make mastic at home. It should be noted that you can use absolutely any of the recipes presented to decorate cakes or cakes. The main thing is to strictly comply with all the described requirements. Only in this case you will get a homogeneous and elastic mastic, which can beautifully decorate any dessert.

In a festive cake, not only tasty content is important, but also a beautiful presentation. This is where the sweet decoration will help.

Cake decoration with mastic allows you to turn homemade pastries into a culinary masterpiece, make the confectionery product not only tasty, but also attractive. But it is important to be patient and gain skills. Any interested culinary specialist will cope with this task thanks to our selection.

• The main component of mastic for cake powdered sugar comes out. High-quality sifting of powder affects the properties of the workpiece. The presence of lumps and large sugars impairs the integrity of the design.
• Increase the plasticity of mastic cool temperatures allow. The mixed product must be placed in the refrigerator for at least half an hour. In the film, it keeps well for more than a week. The freezer extends the shelf life of the product up to two months.
• To cover the cake, the mastic is rolled out with a wooden rolling pin. Better to stock up. Excess pieces are easily trimmed with a knife.

• Sugar-based dough is tinted in the process of mixing the ingredients. When using several shades to decorate a cake, colorless mastic is first divided into portioned pieces.
• When tinting one of the pieces, the rest of the blanks must be wrapped in cellophane and sent in a cool place to avoid drying out.
• It is most convenient to add the dye inside the formed ball and knead until a uniform shade of the entire mass.

How to paint fondant for a cake:

Dyes are used both natural and synthetic. Their composition can be dry, liquid or gel.

• It is very easy to add color from ordinary products. beet juice allows you to get shades from light pink to dark red. It all depends on the amount of added juice. The brightness of the shade is given by a pinch of citric acid.
• source orange color speaks carrot juice. It needs to be crushed and fried as much as possible. After that, you can squeeze and use the juice.
• Grated spinach juice allows you to get green color. Various color shades are obtained from the juice of berries and grapes.

Honey mastic for cake at home

List of components:

• Half a glass of honey
• 35 g water
• 10 g gelatin
• 2 cups sweet powder

How to make honey mastic:

1. Pass sweet powder through a sieve.
2. Cover the gelatin with water, and allow time to absorb the liquid.
3. Melt honey to a liquid homogeneous state.
4. Add gelatin to the hot honey product and stir until the grains completely disappear.
5. The resulting mass is gradually combined with powder. We control the softness of the mastic.

Sugar mastic for cake at home

List of components:

• half a lemon
• 1/4 cup water
• 0.5 kg of sweet powder
• 15 g gelatin
• 1 g vanillin

How to make sugar paste:

1. Dilute water with gelatin according to the instructions on the package.
2. We combine the prepared gelatin mass with vanilla and a spoonful of citrus juice.
3. Gradually add sweet powder. Knead until lumps are eliminated and the workpiece is optimally elastic. Sugar mastic for cake ready for coloring.

On a note: Excessive mixing of sweet powder turns cake fondant into a dry, crumbly mass.

Children's mastic for cake at home

List of components:

• 0.15 kg of infant formula and powdered sugar
• 0.1 kg condensed milk
• 30 g lemon juice

How to make milk mastic:

1. Store-bought sweet powder without additives is passed through a sieve.
2. We sift a high-quality mixture for babies and attach it to the powder. Mix thoroughly.
3. Mix condensed milk with citrus juice and gradually add dry ingredients.
4. Knead until smooth and, if desired, add dye.
5. Milk mastic for cake placed in a film for storage in a cold place. Requires no more than 30 minutes.

How to make mastic for a cake at home from marshmallows?

List of components:

• marshmallow packaging
• half a glass of sweet powder and starch
• half a lemon
• 1 tsp butter

Mastic for cake at home:

1. Pour marshmallows into a deep glass bowl. Warm up in the microwave for 20-30 seconds.
2. Add lemon juice and liquid butter. We knead a homogeneous mass.
3. Combine starch with powdered sugar and pass through a sieve.
4. Gradually combine dry ingredients with liquid. Knead a thick elastic mastic. The mass should shine and not stick to the hands.

Chocolate mastic for cake: recipe

List of components:

• 1/2 dark chocolate bar
• 100 g marshmallows and sweet powder
• butter cube (20-30 g)
• 40 ml cognac

How to make chocolate fondant:

1. Crush the chocolate bar into pieces, put in a small saucepan and melt over low heat.
2. Next, add the marshmallows. Stir the ingredients constantly, gradually adding butter and cognac. Knead a thick liquid mass and remove from heat, adding powder.
3. Knead by hand until soft and elastic. Chocolate mastic for cake should not stick to hands.

Gelatin mastic for cake

List of components:

• 1 st. l. honey and gelatin
• 1 tsp citric acid
• 1/4 cup water
• 1/2 cup starch
• 1 cup sweet powder

How to make gelatin mastic:

1. Gelatin is covered with water to swell. With the help of water vapor, bring it to a liquid state.
2. Combine liquid gelatin with honey and citric acid.
3. Dry ingredients are gradually added to the gelatin mass and a smooth, homogeneous mastic is kneaded.
4. We cover a deep bowl with cellophane and pour the mixed fondant for cake. Place in the refrigerator to thicken.
5. After refrigeration, mix it well with your hands. Reheat in the microwave if necessary.

Mastic for condensed milk cake

Mastic for cake with condensed milk Works great as a base cake topper, as well as small figurines.

List of components:

• 0.4 kg milk powder
• 250 g sweet powder
• 180 ml condensed milk
• 1 tsp lemon juice

Mastic with condensed milk at home:

1. Combine dry milk with sweet powder. Get rid of lumps with a sieve.
2. Pour the condensed milk into a large bowl, add the lemon juice and stir.
3. Gradually add dry ingredients to the condensed milk and knead the elastic mass. Properly mixed mastic is not sticky and is similar to plasticine. Stickiness is regulated by powdered sugar.
4. To prepare colored mastic, we divide the workpiece into several parts and mix it separately with dyes.

Ideas for decorating cakes with mastic: photo

It is important not only to choose the right ingredients for the mastic, but also to beautifully decorate the cake with it. Therefore, having studied the methods of preparation fondant for cake, now it's time to see what masterpieces you can create. Decoration for the holiday

Video: Decorating a cake at home

Mastic will turn even a simple cake into a confectionery masterpiece. From it you can create any decoration. Everyone can master the basics of working with mastic - it's not difficult. From the article you will learn how easy it is to make mastic with your own hands, how to cover a cake with it, and what is the difference between types of mastic.

Covering a cake with fondant or creating decorations from it is an easy way to turn ordinary pastries into a pastry masterpiece. You can buy mastic or make your own. You can get basic skills in the art of working with mastic using master classes with photos and videos.

Ready-made sugar mastic is always in stock in the online store Supermarket for confectioners in this section. You can buy online products made in England, the Netherlands, Turkey and other countries. Available for sale as a "basic" white mastic, and color. The price of a package of colored mastic is about 240 rubles.

This mastic for professionals and novice confectioners has all the necessary properties:

• homogeneous;
• stretches well, does not crumble;
• with a neutral sweet taste or with different flavors.

In addition, you can immediately purchase exactly the kind of mastic that is best suited for your purposes. There are three categories:

• universal;
• for covering;
• for modeling.

If you want to try to make a plastic mass with your own hands, then this is also possible.

Mastic at home

First, determine for what purposes you need to make mastic. To cover the cakes, dairy (based on powdered or condensed milk), chocolate and marshmallow mastic are suitable. To create figurines - chocolate, sugar and marshmallow.

Marshmallow mastic at home is the most popular and simple recipe. If you follow all the points step by step, then you will get an almost universal mass.

In total, four components are needed - marshmallow (100 gr.), Powdered sugar (250 gr.), A little citric acid and water.

• Put the marshmallow in a bowl, add a pinch of citric acid diluted in a tablespoon of water.
• Put the bowl in the microwave at maximum power. The marshmallow should melt well.
• Start mixing in the powdered sugar. Work as with dough - the mastic should become smooth and elastic.
• Roll the finished lump in powdered sugar, wrap in cling film and refrigerate for half an hour. After that, you can begin the process of decorating the cake!

This delicious and simple cake fondant is easy to color with food coloring. There are two ways to color the mass:

• add dye when kneading - so you get delicate shades;
• color an already finished cake or figurine. The color will be brighter, you can combine tones and color complex decorations. But be sure to let the surface dry!

Another type of mastic designed for sculpting jewelry and figurines is gelatin. It is white and dries quickly. It is good to sculpt trees, bridges from it. You will need:

• 0.5 tsp gelatin (2 grams),
• 2 tsp water (10 ml.)
• 100 gr. powdered sugar
• a couple of drops of lemon juice.

It is necessary to let the gelatin swell in water, then melt it in a water bath. After dissolving, gradually add the powder, kneading like a dough. Make sure that the mass does not become too thick - if it starts to crack, add lemon juice.

Work with mastic

Working with mastic is not as difficult a process as it might seem. You just need to consider a few important rules.

• If you are making your own mastic, use high quality powdered sugar. It should be without grains - because of the sugar crystals, the layer of mastic will tear.
• To stick the fondant decoration on the cake, moisten the desired part of the surface. Parts of the assembled figures can be glued together with egg white.
• Large figures must be made in advance and allowed to dry.
• Complex and voluminous flowers after drying should be stored in the refrigerator, and glued shortly before serving the cake on the table. Otherwise, they will absorb moisture from the air and may lose their shape.
• To make the surface shine, grease the cake with vodka 10-20 minutes before serving. The alcohol will quickly evaporate and the cake will be shiny.
• Dry and gel dyes are best suited for coloring.
• It is easy to color the mastic at the kneading stage if you roll it into a ball and make a depression in the center. The dye is applied with a toothpick. Then knead.

Do not immediately take on complex shapes and figures: cover a round cake, make simple flowers or decorations cut out using shapes.

The nuances of working with mastic for cakes

If you want to cover the cake with mastic, you must first prepare the surface of the product. Suitable for mastic chocolate ganache, butter or caramel cream, marzipan. Such a “layer” will help the mastic to keep its shape: it “floats” from moisture, so it cannot be applied to impregnated cakes or sour cream.

Sometimes it is advised to cover the top cake and sides with apricot jam. But in this case, the mastic "wrapper" of the cake will swell from moisture.

A few more tips:

• Pre-level the surface: apply the cream, smooth it with a spatula, let it harden in the refrigerator, and then check that the layer is even. Mastic will not hide irregularities.
• Ready cake is better not to store for a long time in the refrigerator. If you pulled out the product, and it was covered with microdroplets of water, do not wash it, let it evaporate on its own. Otherwise, spots will remain on the mastic.
• Do not roll out the mass too thin. The ideal thickness is 3-4 mm. The table or board should be sprinkled with powder or starch. A silicone mat works well too.

Working with fondant for cakes is easier if you use a few useful tools. These include:

• perfectly smooth rolling pin;
• leveling iron;
• rotating stand;
• edge trimming roller.

All this can be bought in the section "for mastic and marzipan" on the website of the online store Supermarket for confectioners.

Decorating a cake with fondant - how to make

To make a cake with mastic - simple or complex, you do not need to rush. Then even a novice confectioner will be able to make his own little masterpiece. The algorithm for a simple cake wrap looks like this:

• roll out a circle of mastic. The diameter of the circle should be about twice the height of the cake plus its diameter. Add to this a couple of centimeters "for trimming";
• wind the mass on a rolling pin and transfer it to the cake;
• smooth the top with an iron, being careful not to stretch the mass. Then smooth the corners;
• Carefully smooth the sides, removing the wrinkles. Walk the iron over the surface;
• cut off the excess with a roller.

On average, for a cake with a diameter of 15 cm and a height of 10, you will need a pound of mastic. And for large ones, with a diameter of 35 cm - two kilograms.

If you did not calculate and bubbles remained on the surface, then you can get rid of them by lifting the edge of the layer and laying it again. If you have leveled the top and moved to the sides - you do not need to return to it and smooth it further, because the mastic will stretch.

Cake decoration with mastic can be done using prepared circles exactly the same diameter as the cake and contrasting color ribbons for the sides.

The textured surface is easy to create with tongs. With confectionery tongs, like tweezers, a piece of mastic is “captured” and pinched. With this device, you can make geometric ornaments, leaves, hearts.

Ideas for decorating mastic cakes

Mastic decorations can decorate cakes of any size. Elements from this mass go well with sugar beads or pearls, sprinkles and other confectionery decor.

An elegant and simple option is to cover the cake with elongated mother-of-pearl mastic triangles. Elements need to be layered on top of each other to get the effect of gathers on the fabric. Several large sugar beads can be placed in the center.

A very effective decoration of mastic cakes is the use of figures cut out with cookie cutters. Snowflakes, hearts, leaves look good against a contrasting background.

Delicate and very romantic decor - multi-colored "skirts" made of mastic on the sides of the cake. You need to cut out the ribbons, carefully make "assemblies" with a wooden knitting needle or stick and stick it on the cake. For a more secure fastening, you can use needles or pins - when the decoration dries, they are easy to remove. Additionally, you can cut mastic bows.

From mastic of different colors, you can make a "marble" decor or "zebra": contrasting ribbons thin ribbons should be placed on a mastic circle, and then rolled out until smooth.

Secrets of mastic cake for beginners

The best cake layers with buttercream are biscuit, but there are recipes that allow you to use shortbread and even soufflé. However, if you want to make a soufflé cake, there should be biscuit layers on top and bottom. Otherwise, the mastic will flow, and the cake will lose its shape.

The basic option for a biscuit is a dough made from eggs, sugar, flour and butter. The proportions vary depending on the recipe. The cake layered with the selected cream must be removed in the refrigerator for impregnation. You can even press it on top with a press so that it takes shape.

Then you need to trim the sides to make it easier to cover with mastic. If the cake is made up of several parts, you need to make the desired shape. For convex elements, you can make a mixture of biscuit crumbs and mastic cream. It is also easy to mask irregularities.

A simple cream recipe - from butter and condensed milk. Beat a pack of butter with a mixer until a white mass is obtained and add half a can of condensed milk. Whisk again. Coat the cake with cream and put it in the refrigerator. Then, with a heated dry spatula, smooth out the bumps.

You can start covering the cake with mastic!

On a mastic cake for beginners, you can apply any drawing or inscription using a stencil and a special dye or food markers.

Simple flowers are made using cups and other containers of different diameters: circles are cut out, and then a flower is collected.

Simple mastic cake, basic recipe

If you want to make a cake quickly, then the easiest option is to use ready-made cakes. Next, you need to "assemble" the product:

"Internal" cream, which layers the cakes, you can take almost any one to your taste, for example, creamy, custard, oily.

• To make the cake tastier, layers can be additionally laid with dried fruits, fresh fruits that do not soak, or alternate cream and sour jam;
• The top layer is covered with oil cream.
• An even easier option is to use ready-made chocolate paste. It needs to be slightly heated so that it is better spread, and then cool the cake in the refrigerator.
• You need to cover the finished cake with mastic as usual. If the excess mass was cut off unevenly, the bottom edge of the cake can be decorated with sides or cut-out openwork ribbons.

This is the easiest mastic cake, a basic recipe - you can even cook it with children who like to sculpt from a pliable mass, like from plasticine.

IN Supermarket for confectioner you can buy felt-tip pens for drawing on mastic, supplies for creating flowers and figurines, ready-made sweet flowers and much more. You can make your little confectionery masterpiece in just a few hours.