Celebration has never been without a festive cake. But to this yummy people make special demands..
It is not enough that the festive cake was delicious. The modern view on things and the newest technologies today dictate the requirement that such an attribute of the holiday table be as beautiful as possible..
Today, mastic is increasingly used to decorate a festive cake. She is covered with the confectionery itself, it is made of magnificent and various in the execution of the figures. There are also women who can form an entire composition from this mass..
Home – this is an option for supporters of natural products. Store products are manufactured using industrial methods and are characterized by the presence of artificial components..
Speaking in everyday human language, mastic is plasticine, which makes it possible to fashion jewelry and is edible..
In the confectionery industry, there are only two types of mastic:
These types differ from each other only in the complexity of manufacturing and personal preferences of confectioners. That one, that the second – are ideal in the process of making jewelry.
The basis of milk mastic is powdered sugar, condensed milk and powdered milk. By mixing these components, it becomes possible to achieve the plasticity required for operation. Mass is easy to manufacture, it’s nice to work with..
Gelatinous mastic prepares much more. This is a fairly long process. Moreover, one should not miss the time when gelatin cools, but still does not lose its elasticity..
These types of mastic have their own specific subspecies:
- Marzipan and others.
Preparation of the honey variant is based on the fact that honey is traditionally added to the components used traditionally. The resulting mass allows you to make various figures out of it and not worry that they will scatter..
Under industrial mastic understand that which is sold in stores. Special equipment is required for its manufacture, therefore it is created exclusively in production..
At the heart of the marzipan variant are all the traditional ingredients, but almond nut is added to this composition. Figures from such mastic are not molded, it is not suitable for creating an inscription. Its main purpose is coating confectionery.
Depending on the end use of the mastic, it can be:
- Sugar (it covers and wraps the surface of the product, is used when modeling simple jewelry, compositions, figures);
- Flower (it is easy to work with, it is plastic, rolls well, keeps its shape excellently and dries quickly – it is used only when modeling jewelery and flowers);
- Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create different shapes and devote more time to this process).
Depending on the purpose, the mastic is divided into the following types:
- For modeling;
- For lining.
The mass intended for lining, is rolled into plates, then it is covered with the surface of the confection. At such a mass, there is a lot of thickener, therefore, the wrapping of the product must be done quickly.
How to make a cake mastic at home
Among the masters involved in the preparation of confectionery, developed certain mastic recipes. Pay attention to the most common ones..
|milk (dry) –||160g|
|milk (condensed) –||200 g|
|powdered sugar –||160g|
|lemon juice –||2 tsp.|
|cognac –||1 tsp.|
|Time for preparing: 25 minutes||Calories per 100 grams: 155 Kcal|
Combine all ingredients except lemon juice, dyes and brandy and mix well. The mass is kneaded until it is elastic (when sticking to the hands, sugar is added to it).
If the mass begins to crumble, you need to add a small amount of lemon juice to it. To give the mass a bright color, add a few drops of dye to the products..
For the preparation of mastic from gelatin (sugar), you will need the following products:
- 10 gr. gelatin;
- 60 ml of water;
- 600 gr. powdered sugar;
- 2 tsp. lemon juice;
- Food coloring.
Gelatin is soaked in cold water and wait until it swells. After that, the water in which the swollen gelatin is placed is put on fire.
With constant stirring, waiting for the complete dissolution of gelatin. It is necessary to control that water did not begin to boil. Otherwise, the mastic will be of poor quality..
Then, sugar powder should be poured onto the table, shaped into a slide and made into it. Pour gelatin into this well and start kneading the mass..
If the mastic will crumble, you need to add lemon juice to the mass. Food colors are optional..
To prepare the classic mastic (from marshmallow) you will need:
- Icing sugar (the amount is regulated during the preparation);
- 200 gr. soft marshmallow (marshmallow);
- 10 ml of water;
- Dye for products.
In a capacious bowl, which can be put in the microwave, you need to put the marshmallow and add water to it. The bowl is then placed in the microwave for 40 seconds..
When the marshmallow is melted, powdered sugar is added to the mass. Knead before it acquires elasticity.
It is necessary not to overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work. At the same stage, if necessary, add food coloring.
When the mass becomes that consistency and color, as planned, it is wrapped in cling film and cleaned in the freezer for 30 minutes. After that you can work with her..
For the preparation of chocolate mastic need the following products:
- 100 gr. dark chocolate;
- 50 ml of 30% cream;
- 1 tbsp. l butter (butter);
- 10 ml of cognac;
- 100 gr. marshmallows of any color;
- 125 gr. powdered sugar.
In a container spread chocolate, broken into pieces, and put on a small fire. They are not removed from the fire until the mastic is completely finished..
When the chocolate is completely melted, marshmallows are added to it. With constant stirring, you must wait until half of the marshmallow dissolves. After that add butter, cream and brandy..
The whole mass is constantly stirred until it acquires a homogeneous thick consistency. Then it is removed from the heat, powdered sugar is added, cooled slightly, shaped into a ball and put on baking paper..
The mass is ready for further work or for storage..
With egg white
To make mastic with egg white, you will need:
- 2 tbsp. l glucose syrup;
- A pound of powdered sugar;
- 1 egg white.
First, mix glucose and egg white, then add powdered sugar and mix well. Then rolled into a ball, laid out in a bag and left in it for 2 hours.
After that they knead again. With a poor lag of the mass at the hands, a small amount of powdered sugar is added to it..
Honey mastic is prepared using such products as:
- 2 tbsp. l honey;
- A pound of powdered sugar;
- 2 tbsp. l butter (butter);
- 10 gr. food gelatin;
- 120 ml of water.
Gelatin is poured on for half an hour with water, then it is completely dissolved using a water bath. Honey is mixed with butter and added to gelatin..
Powder sugar is gradually added to this mass. During the mixing of the ingredients, the mass is constantly stirred with a spoon as long as possible..
When it becomes impossible to interfere with the spoon, the mastic is kneaded by hand until a smooth and elastic consistency is obtained..
Mastic staining and storage
You can color the mastic:
- Gel food dyes;
- Dry food dyes.
To dye the mass with a gel dye, you need to drop a few drops of the selected color. After this mass is kneaded.
It must be remembered that it is necessary to knead thoroughly and intensively. If this is not done, the mass will harden and the dye will be distributed unevenly..
When dyeing the mass with a dry dye, the desired amount is placed in a container, and then a couple of drops of water are added. The resulting mass is added to the mastic.
At the same time, it is impossible to immediately pour out all the dye. It is necessary to drop a drop in different places of mastic. After that, the mass is stirred.
If you want to get a black mastic, then it is useless to look for such a color food coloring. It simply does not exist..
To make the mass black, you need to mix yellow, blue, red powder dyes in a ratio of 1: 2: 1. In the event that after mixing these shades you get a black and green color, you need to add a little red dye directly to the mass.
Mastic should be stored in cling film (plastic bag can be used) in the freezer. Shelf life – no more than three months.
How to sculpt and decorate a cake
If the mastic is well prepared, it is easy to mold the figures out of it. Working with the mass resembles modeling clay. To connect the pieces of the figures, as well as to glue the decoration, you need to slightly moisten the place to which we glue.
To make the figures do not necessarily use dyes. You can make them out of white mastic, and then paint them with food paint..
Decorating the cake with made figures is much easier than making them. It is enough to take any picture as a basis and follow the placement of the figures as indicated on it..
Tips and secrets
When there is high humidity in the room, on the cake made of mastic, which is taken out of the refrigerator, moisture can form. Best of all, this cake should be served immediately. If this is not possible, the surface of the cake can be wetted with a napkin, which will allow to remove moisture..
In the process of making mastic, it can roll out poorly. To prevent this, it can be slightly warmed in the microwave..
Figures made of mastic are dried in a box, which must be dry and tightly closed..
Mastic coating is not applied to a wet surface, as the mass is able to dissolve.
Sugar powder, which is used to make mastic, should be finely ground. This will avoid breaking the dough when rolling.