How to make mastic for a cake at home

Modern confectioners come up with new ways to decorate their creations, one of which is mastic. The viscous composition, like clay, is distributed over the surface of the product, allowing you to create truly impressive paintings. To prepare a beautiful wedding cake or decorate a cake for guests is now possible for every housewife. The main thing is to have theoretical knowledge regarding manufacturing technology. Follow the instructions and practical recommendations.

Mastic for cake: a classic of the genre

The recipe is considered basic, classic. It is with him that it is worth starting the first experiments in the field of confectionery art.

• marshmallows - 225 gr.
• lemon juice - 25 ml.
• icing sugar - 335 gr.

1. Take a large dish with a high rim. Divide the marshmallows into 2 parts to get a flat side. Put sweets on the dish, they should not overlap each other. Send a bowl of marshmallows in the microwave.
2. Turn on the average power, set the timer for 25-30 seconds, depending on the performance of the device. Watch the product carefully. Once the marshmallows melt, turn off the oven without waiting for the timer to click. It is important to remove the marshmallows from the microwave in time so that it does not begin to dry.
3. Next, add a tablespoon (25 ml.) Of lemon juice to the soft composition, pour in powdered sugar and knead the mastic on the table. So that the composition does not stick to your hands, lubricate your palms with powder, carry out the procedure as if you are working with a test.
4. After kneading, make sure that the mastic is completely homogeneous (no lumps or spots). Wrap it in cling film, place in a refrigerator for 45-60 minutes.
5. After the deadline, remove the polyethylene, knead again, use as directed. Unused mass must be stored closed (cling film, container with a lid, etc.) at a temperature of 2-8 degrees.

Mastic for vanilla cake

• soft marshmallows - 185 gr.
• icing sugar - 375 gr.
• cream (powder) - 85 gr.
• lemon juice - 20 ml.
• vanilla sugar - 2 sachets

1. Take a marshmallow of any color, divide it into halves and put on a dish with a high side. Microwave for 25 seconds until product is completely dissolved. In no case do not increase the melting time, otherwise the marshmallows will dry.
2. At this stage, you can add the food coloring of the color you want and knead the product with a spoon. If the marshmallow without it has a pleasant shade, proceed to the next step.
3. Once you have removed the product from the oven, sprinkle it with lemon juice. Mix powdered cream, vanillin and powdered sugar into a granular mass. Sprinkle with the mixture the surface of the table, put the marshmallows and mix the mastic from it according to the principle of dough preparation.
4. The consistency will tell you about the readiness: the ideal mass does not stick to your hands, stretches well, does not tear, does not have lumps. As soon as you achieve a similar effect, wrap the mastic in a cling film and send in the refrigerator for 40-50 minutes.
5. After the expiration of the period, you can start working with the product. At will, the use of a high-density confectionery sleeve is allowed. Use it to squeeze beautiful flowers or other figures.

Multi-colored mastic for marshmallow cake

• icing sugar - 310 gr.
• "Marshmallow" marshmallows - 320 gr.
• lemon juice - 30 ml.
• butter (fat content from 70%) - 15 gr.
• food coloring - at the discretion

1. Put the ingredients for the future mastic on the table so that everything is at hand. Particular attention should be paid to color: if you chose white marshmallows, buy food colors of your favorite shades.
2. If your family has allergies, adding chemical dyes is undesirable, make them your own. To get a brown tint, use cocoa. Pour in carrot juice to give redness, and beetroot for redness. Show your imagination, experiment.
3. In cases where purchased food colors are used, but one of the shades is not available, mix them yourself. For example, a combination of yellow, blue and red will help you get black (it’s hard to find on store shelves).
4. To mold several colors of mastic at the same time, distribute the marshmallows marshmallows in different bowls. Use the right amount for a specific shade. Drop 3-5 ml into each container. lemon juice, add 10 g. butter.
5. Place the composition in the microwave for 20 seconds, place the bowl on the edge of the rotating plate. Perform similar manipulations with each tank, warming them one by one (if the capacity of the furnace does not allow you to cover everything at once). Watch the marshmallow carefully, it should not burn. Otherwise, the mastic will be hard.
6. To understand whether the product has melted, follow the heated marshmallows. It will increase 1.5 times, become soft, swollen. It is at this stage that dyes of the desired shade are added. Once the manipulations are completed, proceed with kneading.
7. Pour the powdered sugar in parts, at the same time mix the composition with a fork or knife, and then immediately with a spoon. Continue kneading until the mastic is viscous. You can also perform the procedure on the table on the principle of creating a test.
8. Your mastic for the cake is ready. Pack multi-colored pieces in separate plastic bags, send to the refrigerator for half an hour. During this time, the mass will completely “reach” and become suitable for working with it.

Chewing marshmallow cake mastic

• icing sugar - 240 g.
• Chewing marshmallows - 215 gr.
• filtered water - 45 ml.
• food coloring

1. Prepare a container for storing food in the refrigerator or a microwave container. Put chewing marshmallows in it, pour in purified water, cover and place a bowl on the edge of a moving microwave dish. Wait about 25-30 seconds, during which time the marshmallows will melt.
2. Dilute food coloring with clean warm water in small quantities, mix until crystals are dissolved. Pour the resulting composition into melted marshmallows, start pouring powdered sugar.
3. Stir the mastic with a spoon, adding more and more sweet mixture each time. If desired, carry out kneading with your hands, but be sure to wear gloves so that the skin does not stain.
4. At the end of the procedure, the mass will become homogeneous, viscous and supple. Make a “sausage” out of it, cut it into equal pieces with a knife, roll up the balls and wrap each of them in cling film or foil. Place in the refrigerator for at least 30 minutes.
5. After this period, knead each ball again, use the mastic as intended. If after decorating the cake you still have some of the mass left, store it in a plastic bag in the refrigerator door.

It is worth remembering that the prepared mastic is not spread on a layer of jelly, sour cream or whipped cream.

Chocolate Mastic for Marshmallow Cake

• black chocolate (cocoa content of at least 62%) - 100 g.
• liquid cream (fat content from 17%) - 35 ml.
• butter (fat content 72%) - 20 gr.
• Marshmallow marshmallows - 110 gr.
• icing sugar - 70 gr.
• cognac or whiskey - 40/35 ml., respectively

1. Cook 2 pans - large and small. In the smaller one, place the chocolate bar, broken into squares.Pour water into a larger container and bring the liquid to a boil.
2. When the first bubbles appear, turn down the heat, put a small pan in such a way that its bottom does not touch the bottom of the second bowl (hang it on the handles).
3. Strain the chocolate in a steam bath until liquid, stir constantly with a wooden spatula. Make sure that no water gets into the mass.
4. Keep getting in the way, throw marshmallows at the same time. Put half a pack of marshmallows (about 55 g.), Wait until it dissolves. Put butter in a small pan, pour in cognac and cream, stir again.
5. When the mass is sufficiently homogeneous, pour the second part of the marshmallows. Stir the mixture until the marshmallow is completely dissolved. As soon as this happens, turn off the hotplate.
6. Place a sieve over the pan and pass the powdered sugar through it. Move in small steps to prevent clumping. Stir the product with a fork, and then bring to readiness with your hands (according to the principle of kneading dough).
7. When the mastic becomes elastic, tear it into pieces and fashion the circles. Wrap in baking paper, foil or film, send to the refrigerator for 1.5 hours. Take out the mass every 30 minutes and knead it.

Practical recommendations

Here are some basic tips and discover the secrets regarding cooking mastic for the cake at home. Regardless of which recipe you have chosen, stick to practical recommendations.

1. After preparation, the mastic is stored exclusively in the refrigerator or freezer. In this case, the total exposure time of the composition reaches about 20 days. However, if possible, you should use the product immediately without sending it “just in case”.
2. When you decorate a cake or fashion beautiful figures from mastic, the surface will be matte. To add gloss (shine) to the coating will help ordinary filtered or boiled water at room temperature. Dip a baking brush or finger into it, then go through the product several times.
3. In almost all recipes, dyes are added after the moment of heating the marshmallows. However, it is not necessary to do this in that order. Blind figures from white mastic, then color them in the necessary shade. It should be borne in mind that the surface can be treated unevenly.
4. If you sculpt figures that include many small parts, then they can fall off later (man, car, etc.). Lubricate joints with plain filtered water. This recommendation is also relevant in cases where the molded product is attached directly to the surface of the cake.
5. You probably noticed that for the preparation of mastic, only powdered sugar is used, not sand. This is no accident. The fact is that coarse sugar does not allow the particles to fit snugly against each other, as a result of which the mass becomes loose and begins to tear.

It is easy to prepare mastic for the cake at home, most importantly, follow the instructions. Choose your favorite recipe, prepare the necessary ingredients, start working wonders. Keep the mass in the refrigerator or freezer, be sure to wrap it with cling film.

Video: Cake Mastic