Sugar mastic recipe for cake. How to make original mastic for a cake with your own hands at home

Culinary mastic can turn the most ordinary cake into a real masterpiece. It can be used as glaze and sculpt interesting figures. There are many different types mastics. Let's look at the most popular of them.

The easiest to prepare is milk mastic. Mix powdered sugar, dry and condensed milk in proportions 1:1:1. Please note that the powder must be thoroughly ground, otherwise the mastic will turn out inelastic. Stir the mixture until it looks like stretchy chewing gum. If you wish you can add food coloring. When you finish stirring, the mastic will be ready. Pack the mixture tightly in cling film and leave in the refrigerator for half an hour. Then take it out, sprinkle starch on the table and roll out the mastic into thin layer. You can use it to create beautiful elements for decoration or use it as a covering. It is worth noting that the color of the milk mastic will not be snow-white, but the taste more than compensates for the small drawback. The gelatin mastic recipe is more complex, but the result will be more aesthetically pleasing. Take 2 tbsp. l. gelatin and soak them in a saucepan with plain water. Leave the mixture for 2 hours. Then heat it and bring the gelatin crumbs until completely dissolved. Please note that you cannot boil the water, otherwise the gelatin will lose its adhesive properties and deteriorate. When the lumps have completely dissolved, add 2-3 cups of powdered sugar. Mix the mixture well. To get colored mastic, add food coloring to it. If you are using dye in liquid form, add another 0.5 or 1 cup of powdered sugar. This is necessary to compact the mass. To prevent it from becoming cloyingly sweet, add 0.5 or 1 tsp. lemon juice. All is ready! Marshmallow mastic (marshmallow airy candies) has become very popular. Place marshmallows (200 g) in a saucepan and add 2 tbsp. l. water. Place it in the microwave for 2 minutes. Please note that the sweets will swell and double in volume, so choose larger containers. When you take out the candies, you will see a stretchy mass formed. Add food coloring (if required) and 2 cups of powdered sugar. While adding it, mix the composition well. If it becomes too thick, sprinkle the table with powdered sugar, transfer it there and knead it with your hands until it stops sticking. Using the same technology, you can prepare marshmallow mastic. Many people are interested in the chocolate type of mastic. You only need two ingredients - liquid honey and dark or white chocolate. Melt the chocolate in microwave oven. For 100 g, set the time to 1 minute. If the chocolate has not melted completely, repeat the procedure, and so on until the desired result. Stir the chocolate between heating periods. It should melt completely and become smooth and shiny. Then mix chocolate and honey in proportions 2:1. Stir them with a spoon and then start stirring with your hands. At first it will be too liquid, but as you stir it it will become thick and viscous. Tear off a piece from it and try to roll it into a ball. In this case, the mastic is ready. If you are bad at creating jewelry for confectionery with your own hands, use molds and cut out beautiful shapes. If you can’t buy molds yet, make them yourself from cardboard. For example, you can make tulips using tablespoons. Cover the inside surface of the spoon with mastic and remove excess. Then carefully peel off the layer to maintain its shape. When the petals are a little dry, create a bud on the cake itself. You can create a whole composition of tulips. Confectioners recommend making cake decorations 2 weeks before making it. During this time, the parts will have time to dry well and will keep their shape.

Before you figure out how to make mastic for a cake, you need to remember what it even is. Mastic is used to decorate cakes and various figures are made from it. The composition of the cake mastic must include powdered sugar, and depending on the recipe, other ingredients are added. There is a recipe for making cake mastic with gelatin, milk, and even marshmallows. Interested in how to make cake mastic with these ingredients? Now we'll tell you.

How to make milk mastic for a cake?

We make milk mastic for the cake from condensed milk, add cognac as desired. Figures made from milk mastic will be soft and edible.

Ingredients:

• powdered milk – 160 g;
• condensed milk – 200 g;
• powdered sugar – 160 g;
• lemon juice– 2 teaspoons;
• cognac – 1 teaspoon;
• food colorings.

Preparation

Sift the powdered sugar and milk powder and pour them into a heap on the table. Slowly pour condensed milk into the middle, kneading the mastic. Knead it until the mastic becomes homogeneous and elastic. If the mastic sticks to your hands, add a little more powdered sugar. If the mastic begins to crumble, then add a little lemon juice to the mixture. If desired, the mastic can be tinted with food coloring. To do this, add a few drops of food coloring to the required volume of mastic. It is better to use the finished mastic immediately, but if there is a need to use it the next day, then wrap it in plastic and put it in the refrigerator.

How to make cake mastic from gelatin?

Gelatin mastic turns out hard, it will be problematic to eat, but the figures will turn out very clear.

Ingredients:

• water – 55 ml;
• gelatin – 10 g;
• powdered sugar – 600 g;
• lemon juice – 2 teaspoons;
• food colorings.

Preparation

Soak gelatin in cold water to swell. Then put it on the stove so that the gelatin dissolves. We do not allow boiling, otherwise the mastic will not work - the gelatin will lose its properties, burn and become bad smell. Sift the powdered sugar and pour it onto the table in a heap; if the portion of mastic is large, then it is better to knead it in a bowl. Make a depression in the middle of the slide and pour gelatin into it. Knead the mastic and add lemon juice if it crumbles or powdered sugar if the mastic is sticky. Painted in different colors Using food coloring, cover the cake with fondant or wrap it in plastic and put it in the refrigerator.

How to prepare mastic for marshmallow cake?

Ingredients:

• powdered sugar – 350 g;
• marshmallows – 170 g;
• dry cream – 80 g;
• lemon juice – 1 tbsp. spoon;
• vanillin - on the tip of a knife.

Preparation

If you want to get colored mastic, then you can take multi-colored marshmallows and make mastic alternately with marshmallows of each color. Although you can tint the finished mastic using food coloring.

Crumble the marshmallows and heat them in the microwave for 30 seconds (you can do this in a water bath, but it will take longer). Knead the warmed marshmallows with a spoon. Mix dry cream, powdered sugar and vanillin. Pour this mixture in small parts into the mashed marshmallows and knead the mastic. Add the mixture until the mastic becomes elastic and stops sticking to your hands.

How to prepare mastic for a cake is now clear, all that remains is to figure out how to cover this very cake with mastic.

1. First you need to roll out the mastic. To do this, sprinkle the table with cornmeal or powdered sugar. Roll out the mastic with a rolling pin, adding powder to the table so that the mastic does not stick.
2. How much mastic do you need for a cake? Keep in mind that the mastic will cover not only the top of the cake, but also its sides. Make a circle of mastic a little larger than necessary - you can cut off the excess later. For example, for a cake 6 cm high and 25 cm in diameter, you will need a mastic cake with a diameter of approximately 40 cm.
3. Gently press the mastic onto the surface of the cake with your palms, trying not to touch it with your fingers - imprints will remain. You cannot apply mastic to freshly soaked cakes - it will melt. There must be some kind of layer between the water and the mastic, a dry cake layer or butter cream.
4. We cut off the excess mastic with a knife.

Cooks use mastic to decorate holiday cakes and delicacies. It is used to give confectionery products various shapes. Let's look at how to make mastic for a cake with your own hands.

Decorations made from mastic will turn an ordinary cake into a work of culinary art. From the sweet mass it is easy to mold various figures, flowers, leaves and even whole flower arrangements. The most skilled chefs manage to create such beautiful jewelry that people who have the honor of tasting a cake or pie feel sorry for eating it.

At first glance, it seems that preparing high-quality mastic is not difficult. However, the first attempts of most beginners end in failure. To obtain good result, you need to be patient and practice. At first, I recommend experimenting with a small amount of mastic. Ultimately, learn how to prepare a plastic mass that is similar in consistency to plasticine.

Various ingredients are used to prepare mastic - lemon juice, gelatin, powdered sugar, marshmallows, chocolate and other products. The finished mass is kneaded on a table sprinkled with powder or starch.

For coloring, natural dyes are used - beet juice, spinach, carrots and berries. Factory-made food coloring from the store will also work. You should use mastic to decorate the cake after the cream has hardened. It is best to apply the mixture onto a dry sponge cake or on top of marzipan mass.

Now I will introduce step by step recipes, which I use myself to make mastic.

Mastic based on vegetable oil - 2 recipes

Recipe No. 1

Ingredients:

• Powdered sugar – 500 g.
• Gelatin – 1 tbsp. spoon.
• Protein – 1 pc.
• Vegetable oil – 2 tbsp. spoons.
• Water – 30 ml.
• Glucose – 1 tbsp. spoon.

Preparation:

1. Pour the water into a small bowl, add gelatin, stir and wait until it swells. Afterwards, dissolve the gelatin in a water bath and cool thoroughly.
2. Combine gelatin with glucose vegetable oil, egg white and powdered sugar. After mixing with a culinary spatula, mix the resulting mass thoroughly until it becomes homogeneous.
3. Roll the mastic into a ball, put it in a bag and leave for several hours. Then knead the mass thoroughly and you can start sculpting or rolling.

Recipe No. 2

The second recipe is simpler, but the mastic prepared according to it is ideal for decorating cakes, biscuits and other baked goods.

Ingredients:

• Water – 50 ml.
• Gelatin – 2 teaspoons.
• Powdered sugar – 0.5 kg.

Preparation:

1. Pour gelatin into a bowl, add water and stir. Then dissolve in a water bath and wait until it cools.
2. Pour gelatin into the sifted powdered sugar and mix well. The result is a homogeneous mass, which, as in the first case, is rolled into a ball and placed in a bag.

Video recipe

You've got your first idea of ​​how to make cake mastic with your own hands. As you can see, there is nothing complicated in preparing the sweet mass. Adding powdered sugar will help remove excess stickiness.

The best mastic recipes at home

Cooking mastic is wonderful decorative material, used to decorate cakes, cupcakes and pies. Decorated pastries easily become a true work of art. It is not surprising that every novice decorator is interested in how to make mastic at home.

The preparation of professional mastic involves the use of special ingredients, which are not easy to obtain. But this is not a reason for worry and frustration. You can also prepare it from more affordable products.

Milk mastic based on condensed milk

The most universal is milk mastic, characterized by ease of use. It is perfect for covering cakes and creating edible shapes. It is not difficult to make such a milk mass at home using condensed milk.

Ingredients:

• Condensed milk – 100 g.
• Powdered sugar – 150 g.
• Powdered milk – 150 g.
• Lemon juice – 2 tbsp. spoons.

Preparation:

1. Combine condensed milk with dry milk and powder. Sift the quick ingredients thoroughly. Knead the mastic until it is no longer sticky.
2. Pour lemon juice into the mixture. If the result is too sticky, add a little powdered sugar; if it is too viscous, add a mixture of powder and dry milk in equal proportions.
3. All that remains is to wrap the mixture in film and keep it in the refrigerator for at least twelve hours. Before work, slightly warm up the edible material and knead it.

Delicious chocolate mastic

Now I’ll teach you how to make delicious chocolate mastic. If you use white chocolate and dyes for cooking, you can decorate the cake with all the colors of the rainbow.

Ingredients:

• Dark chocolate without additives – 200 g.
• Liquid honey – 4 tbsp. spoons.

Preparation:

1. Melt the chocolate in the microwave. Add honey and mix well. After the mixture has hardened, place it on a flat surface covered with film.
2. Mix the chocolate paste thoroughly for ten minutes. Then put it in a bag and leave for thirty minutes. After time, the mastic will become suitable for decorating confectionery products.

Video recipe

The sweet mass is stored in the refrigerator for two months. If you put it in the freezer, the shelf life will increase to one year.

How to make mastic from marshmallows

A cake skillfully decorated with fondant is considered a culinary masterpiece. It’s not surprising, because it looks bright, original and very beautiful. Step-by-step instruction preparing marshmallow mastic, will dispel the myth of what to create beautiful cake impossible at home. All you need is ready-made decoration and good idea cake.

Ingredients:

• Chewing marshmallows (marshmallow) – 200 g.
• Powdered sugar – 400 g.
• Lemon juice – 1 tbsp. spoon.
• Butter – 1 teaspoon.
• Food colorings.

Preparation:

1. Place marshmallows in a heating container, add lemon juice and butter. Place the bowl with marshmallows in the microwave or oven for about one minute. This time is enough for the marshmallows to increase in volume.
2. Add dye, which will give the mastic color. You can decorate cakes and sculpt figures using white mass.
3. Start mixing. Add powdered sugar little by little and mix well. When mixing with a spoon becomes difficult, place the mixture on the table, add powder and knead until it loses its stickiness.
4. Place the finished mastic in plastic bag ik and put it in the refrigerator for several hours to rest. Can be kept in the refrigerator until needed.
5. Before use, warm slightly in the oven and knead again. Then it will become suitable for decorating New Year's cakes and sculpting sweet figures.

Video cooking

I am filled with hopes that after reading the instructions, you will not have any difficulties decorating cakes. In addition, this small culinary manual will be an excellent basis for experiments.

Marshmallow mastic

Many housewives use airy marshmallows called marshmallows to make mastic. It is not sold everywhere, unlike regular marshmallows.

Marshmallow-based mastic is perfect for creating original and unusual jewelry, which are often found on cakes. We are talking about various figures and edible products of any shape. A cake decorated with such figures is a wonderful gift for the New Year or birthday.

Ingredients:

• Marshmallow – 200 g.
• Powdered sugar – 300 g.
• Lemon juice – 1 tbsp. spoon.

STEP-BY-STEP PREPARATION:

1. Divide the marshmallows into halves and heat them in the microwave. Twenty seconds is enough.
2. Combine marshmallows with lemon juice, powdered sugar and mix thoroughly.
3. Wrap the sweet substance in film and place in the refrigerator for about forty minutes.

Agree, making marshmallow mastic at home is easy and quick. As a result, use it to mold various figures, flowers and other objects intended for decorating desserts.

How to cover a cake with fondant correctly

I devote the final part of the article to creating figurines, decorating cakes and confectionery subtleties. If you want your baked goods and desserts to look great, be sure to listen to the recommendations.

To create clear and beautiful figures you will need special equipment - figured knives, various cuttings and shapes. The tool helps to create jewelry of unsurpassed beauty.

According to experienced chefs, to prepare mastic you will need finely ground powdered sugar. As a result, the layers will not rupture during operation, which will reduce cooking time and simplify

Culinary mastic is an excellent decorative and edible material for a variety of baked goods: pies, muffins, pastries and pies. By decorating baked goods with mastic, you can turn them into real works of art.

Sugar mastic for cake

Exist various options making sugar mastic at home. Most often it is made from gelatin or soft marshmallows - marshmallows. Cake fondant is very sensitive to moisture, so cakes coated with it must be handled with extreme care.

Store sugar paste homemade Can be kept for one week in plastic containers or tightly closed plastic bags

As a rule, sugar mastic is used to cover dry sponge cakes, as well as butter cakes. At the same time, the cake should not be too dry or too wet. Sugar mastic should be applied approximately 2-3 mm thick in order to cover all the irregularities that are on the surface of the cake. Conventional food dyes are used to color culinary mastic.

Sugar mastic for cake: recipe with gelatin

To prepare sugar mastic with gelatin, you will need the following ingredients: - 500 grams of powdered sugar; - 10 grams of gelatin; - 1/3 cup of water; - citric acid - on the tip of a knife; - food coloring.

Soak the gelatin in boiled cold water and leave to swell for 1-1.5 hours. Melt the swollen gelatin until completely dissolved in a water bath, add citric acid and cool. After this, sift the powdered sugar and pour it in a heap. Make a well in the middle and pour the gelatin mixture into it. citric acid, and then quickly stir until smooth and white.

Cover the mastic with a plastic bag and roll it out into a thin layer. Cut from the resulting layer various decorations for cake in the form of balls, flowers, petals, twigs. To connect the parts together, moisten the places where they are fastened with a drop of water.

Sugar mastic can be painted in different colors. To give Brown add cocoa powder to it; the red color will be obtained by adding beet juice; You can also tint the mastic using food coloring desired color. To do this, add a small amount of dye to it. Then knead the mastic dough until it becomes evenly colored.

To prepare roses, take pink or red mastic, roll it into a layer and cut out circles. Place the resulting parts in a row so that each of them falls on the edge of the other. After this, carefully roll a series of circles into a tube. As a result, you will get a rose bud. Spread its petals and leave to dry.

To make a leaf, take green mastic, cut an oval out of it and use a knife to make veins. After this, give the leaf shape. When mastic products are dry, you can decorate a cake or other sweet pastries with them.

How to make sugar mastic for a marshmallow cake

To prepare sugar mastic with marshmallows you will need the following ingredients: - 150-200 grams of marshmallows; - 2 tbsp. water; - 300-350 grams of granulated sugar.

Marshmallows are marshmallow-like candies (souffles). Sugar mastic with the addition of marshmallows is very convenient to work with. It easily takes the required shape and does not stick to your hands, is evenly painted and rolls out well.

When purchasing such candies, their name does not necessarily have to be “Marshmallows”. It is necessary that the word "mallows" be present in their name. For example, "Banana Mallows", "Frutmallows", "Chamallows", "Mini Mallows", "Mallow-Mix", etc. In Russia, marshmallows are produced by the Nestlé production company (for example, Bon Paris Soufflé candies).

How to prepare sugar mastic for a cake: video

The mastic should not be too tight. At first, the mass will stick to your hands. To avoid this, form the dough into a ball and then roll it in powdered sugar. Then wrap the dough in plastic or cling film and leave for half an hour. During this time, the mastic will become less sticky and more dense.

You should not overuse powdered sugar. It's better to put it less required quantity can be added later. For greater elasticity, you can add a small piece of butter to the mastic dough. Instead of water, you can use lemon juice, which will give the mastic a sour taste.

Never is a celebration complete without a birthday cake. But people have special requirements for this delicacy.

It's not enough that the birthday cake tastes good. Modern look on things and Newest technologies today they dictate the requirement that such an attribute festive table was as beautiful as possible.

Today, mastic is increasingly used to decorate birthday cakes. The confectionery product itself is covered with it, and magnificent figures of various designs are made from it. There are also women who can fashion a whole composition out of this mass.

Mastic is a mass that consists of sugar and various thickeners (both natural and artificial). It is easy to make at home, but can also be purchased in the store.

Home is an option for supporters natural products. Store products are produced industrial method and is characterized by the presence of artificial components in its composition.

In ordinary human language, mastic is plasticine that allows you to sculpt jewelry and is edible.

Types of mastic

In the confectionery industry, there are only two types of mastic:

These types differ from each other only in the complexity of production and the personal preferences of the confectioners. Both one and the other are ideal in the process of making jewelry.

The basis of milk mastic is powdered sugar, condensed and powdered milk. By mixing these components, it becomes possible to achieve the plasticity required for work. The mass is easy to make and pleasant to work with.

Gelatin mastic takes a lot more time to prepare. This is a rather lengthy process. Moreover, you must not miss the time when the gelatin cools down, but still does not lose its elasticity.

These types of mastic have their own specific subtypes:

• Honey;
• Industrial;
• Marzipan and others.

The preparation of the honey version is based on the addition of honey to the ingredients used traditionally. The resulting mass allows you to make various figures from it and not worry that they will crumble.

Industrial mastic refers to the one that is sold in stores. Its production requires special equipment, so it is created exclusively in production.

The marzipan version is based on all the traditional ingredients, but almonds are added to this composition. Figures cannot be sculpted from such mastic; it is not suitable for creating inscriptions. Its main purpose is to coat confectionery products.

Depending on the end use of the mastic, it can be:

1. Sugar (the surface of the product is covered and covered with it, used in modeling simple jewelry, compositions, figures);
2. Floral (it is easy to work with, it is plastic, rolls out well, holds its shape perfectly and dries quickly - used only when modeling jewelry and flowers);
3. Modeling (its main feature is soft inside and hard outside; due to the fact that it dries slowly, it becomes possible to create various shapes and devote more time to this process).

Depending on the purpose, mastic is divided into the following types:

A mass intended for modeling is one in which the thickener is present in small quantities. This allows it to maintain its elasticity for a long time. Used to create figures and details decorating confectionery products.

The mass intended for covering is rolled into plates, then the surface of the confectionery product is covered with it. This mass contains a lot of thickener, so tightening the product must be done quickly.

How to make cake mastic at home

Among the masters involved in the preparation of confectionery products, certain recipes for mastic have been developed. Let's pay attention to the most common of them.

Universal milk

The preparation of universal milk mastic is based on the use of the following ingredients:

• Food coloring in the shades you need;
• 160 gr. milk (powdered);
• 200 gr. milk (condensed);
• 160 gr. powdered sugar;
• 2 tsp. lemon juice;
• 1 tsp. cognac (you don’t have to add it).

Combine all ingredients except lemon juice, dyes and cognac and mix well. The mass is kneaded until it is elastic (if it sticks to your hands, powdered sugar is also added to it).

If the mass begins to crumble, you need to add a small amount of lemon juice to it. To add mass bright color A few drops of food coloring are added to it.

Sugar made from gelatin

To prepare mastic from gelatin (sugar), you will need the following products:

• 10 gr. gelatin;
• 60 ml water;
• 600 gr. powdered sugar;
• 2 tsp. lemon juice;
• Food coloring.

Gelatin is soaked in cold water and waited until it swells. After this, the water in which the swollen gelatin is placed is placed on fire.

With constant stirring, wait until the gelatin is completely dissolved. You need to control so that the water does not boil. Otherwise, the mastic will be of poor quality.

Then you need to pour the powdered sugar onto the table, give it the shape of a slide and make a depression in it. Pour gelatin into this depression and begin to knead the mass.

If the mastic crumbles, you need to add lemon juice to the mixture. Food colors are added as desired.

Classic marshmallow

To prepare classic mastic (from marshmallow) you will need:

• Powdered sugar (the quantity is adjusted during the cooking process);
• 200 gr. soft marshmallows (marshmallow);
• 10 ml water;
• Dye for food.

Place the marshmallows in a large bowl that can be placed in the microwave and add water to it. The bowl is then placed in the microwave for 40 seconds.

When the marshmallows melt, add powdered sugar to the mixture. Knead until it becomes elastic.

You must not overdo it with the amount of powdered sugar. Otherwise, the mass will be rough and difficult to work with. At this stage, add food coloring if necessary.

When the mass reaches the consistency and color as planned, wrap it in cling film and put it in the freezer for 30 minutes. After that you can work with it.

Chocolate

To prepare chocolate mastic you need the following products:

• 100 gr. dark chocolate;
• 50 ml 30% cream;
• 1 tbsp. l. butter (butter);
• 10 ml cognac;
• 100 gr. marshmallow of any color;
• 125 gr. powdered sugar.

Place chocolate, broken into pieces, into a container and place on low heat. Do not remove from heat until the mastic is completely ready.

When the chocolate is completely melted, add marshmallows to it. With constant stirring, you need to wait until half of the marshmallow has dissolved. After this, butter, cream and cognac are added.

The whole mass is constantly stirred until it acquires a uniform thick consistency. Then remove it from the heat, add powdered sugar, cool slightly, shape it into a ball and transfer it to baking paper.

The mass is ready for further work or for storage.

With egg white

To prepare mastic with egg white, you will need:

• 2 tbsp. l. glucose syrup;
• Half a kilo of powdered sugar;
• 1 egg white.

First, mix the glucose and egg white, then add powdered sugar and mix well. Then roll it into a ball, put it in a bag and leave it in it for 2 hours.

After this, knead again. If the mass does not lag well from your hands, add a small amount of powdered sugar to it.

Honey mastic is prepared using such products as:

• 2 tbsp. l. honey;
• Half a kilo of powdered sugar;
• 2 tbsp. l. butter (butter);
• 10 gr. edible gelatin;
• 120 ml water.

Gelatin is poured with water for half an hour, then completely dissolved using a water bath. Honey mixed with butter and add to gelatin.

Powdered sugar is gradually added to this mass. While mixing the ingredients, the mass is constantly stirred with a spoon as long as possible.

When it becomes impossible to stir with a spoon, knead the mastic with your hands until a smooth and elastic consistency is obtained.

Mastic coloring and storage

You can add color to the mastic:

1. Gel food coloring;
2. Dry food coloring.

To color the mass with gel dye, you need to drop a few drops of the selected color into it. After this, the mass is kneaded.

You must remember that you will have to knead thoroughly and intensively. If this is not done, the mass will harden and the dye will be distributed unevenly.

When coloring the mass with dry dye, the required 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, you cannot pour out all the dye at once. You need to drip drop by drop into different places of the mastic. After this, the mass is mixed.

If you need to get black mastic, then it is useless to look for food coloring of that color. It simply doesn't exist.

To give the mass a black color, you need to mix yellow, blue, and red powder dyes in a ratio of 1:2:1. If after mixing the indicated shades the color turns out to be black-green, you need to add a little red dye directly to the mixture.

The mastic should be stored in cling film (you can use a plastic bag) in the freezer. Shelf life - no more than three months.

How to sculpt figures and decorate a cake

If the mastic is well prepared, it will not be difficult to fashion figures from it. Working with mass is reminiscent of modeling from plasticine. To connect the parts of the figures, as well as to glue the decoration, you need to slightly moisten the place to which we are gluing.

To make figurines it is not necessary to use dyes. You can make them from white mastic and then paint them with food paint.

Decorating a 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.

Cream with condensed milk and butter will make the cake softer and more tender. This cake has a pleasant creamy taste and delicate aroma.

Read how to make the most tender protein cream for decorating a cake and how interesting you can decorate a cake.

Sour cream and curd cream for sponge cake not only tasty, but also healthy. This cream can even be used as a sweet sauce for a pie. Recipe here.

When indoors high humidity, moisture may form on a fondant cake that is removed from the refrigerator. It is best to serve this cake immediately. If this cannot be done, then the surface of the cake can be blotted with a napkin, which will remove moisture.

During the preparation of mastic, it may not roll out well. To prevent this, you can warm it up a little in the microwave.

After drying, figurines made from mastic are stored in a box, which must be dry and tightly closed.

Mastic coating is not applied to wet surface, since the mass is capable of dissolving.

The powdered sugar used to make mastic should be finely ground. This will prevent the dough from breaking when rolling.

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