There are many recipes for cakes, some of which have been passed down from generation to generation.
Culinary experts do not get hung up on monotony and are always in search of something new.
Mastic is an interesting option for decorating a cake that will surprise everyone.
Special paste is intended for modeling confectionery products.
It is used to create a variety of jewelry.
With its help, you can cover the cake, giving it a more aesthetic appearance.
In addition, you can sculpt figures, flowers or inscriptions.
The result of working with the paste depends only on your imagination, as the finished mastic is easy to use.
The choice of mastic
There are three main types of mastic: sugar, flower, Mexican paste.
The first type is the most commonly used.
The sugar variety is suitable for wrapping cakes, coating gingerbread, pastries, cookies.
With its help, you can fashion simple shapes and ornaments.
Floral paste, as its name suggests, is used to create flowers as well as decorations.
It is quite plastic and easy to roll out, so this mastic is well suited to the recipe for wrapping cakes.
Thanks to the thickener included in its composition, the figures dry quickly and hold their shape well.
The third type of mastic is Mexican.
It is designed for molding.
A small percentage of the thickener content allows you to work on creating jewelry for a long time.
Mastic is white and colored.
The cost of the latter is significantly higher, so it will be more economical to buy food coloring.
It is enough for repeated use.
To give the mass a new color, it is necessary to gradually add the dye to it.
It is very important not to overdo it, otherwise it may become unsuitable for working with confectionery.
Basic rules for making mastic
- Before you start working with pasta, you need to prepare powdered sugar. It is important that it be finely ground, otherwise the mastic will tear.
- During cooking, you must carefully monitor the density of the mixture. If you overdo it with powdered sugar or dye, the mass will also break easily.
- The prepared mixture should be periodically "rested" in the refrigerator so that it does not stick to your hands.
- Shelf life in the freezer up to 4 months.
Do-it-yourself pastry recipes
Mastic is not always available to housewives, but do not be upset if you cannot find it on store shelves.
You can cook it yourself.
Gelatin composition
This mastic cake recipe is suitable for sculpting figures and decorations.
Dessert can not be covered with it, as it quickly becomes hard.
For cooking you will need:
- water - 50 ml;
- powdered sugar - 500g;
- gelatin - 10g.
Pour gelatin into a medium container and fill it with water at room temperature.
Leave the mixture for about half an hour so that the gelatin swells.
At this time, the powdered sugar should be sifted through a sieve to avoid lumps.
The swollen gelatin is put on fire and brought to a boil, then it must be removed from the stove.
Add 250 g of powdered sugar to the warm component and mix thoroughly.
Then we spread the mass on the table and gradually mix in the remaining powder.
It will be ready when it stops sticking to your hands.
Marshmallow mastic
Cake topper recipe includes:
- 100g marshmallows;
- 250g powdered sugar;
- 90g starch;
- 1 st. a spoonful of lemon juice;
- 1 hour a spoonful of butter.
Often you can find an option where it is advised to mix marshmallow only with powdered sugar.
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Such mastic for covering cakes according to the recipe turns out to be fragile, it is difficult to work with it.
In order for the paste to be plastic, starch, oil and lemon juice are used.
First you need to melt the marshmallows.
It is more convenient to do this in a water bath, since the whole process will be before your eyes.
Stir the sweets as they heat up.
If you need a color mixture, then it is better to color it at the moment by adding a couple of drops of dye.
In advance, you need to prepare a mixture of powder and starch by passing them through a sieve.
The mixture is gradually added to the melted marshmallow until the mass begins to thicken.
As soon as this happens, put the mastic on a table sprinkled with starch and powdered sugar.
Lubricate your hands with butter and knead the pasta, continuing to sprinkle with the previously prepared composition.
It is important not to miss the moment when the mixture stops sticking to your hands.
The finished mass must be wrapped with cling film and left for half an hour in the refrigerator.
And here is a video recipe for such a mastic for the cake:
milk paste
The proportions of the components are determined depending on the required amount of finished mastic.
It is necessary to mix in equal proportions milk powder and powdered sugar.
For accuracy, you can use a kitchen scale or a measuring cup.
Add condensed milk to this mixture (1:1:1).
The resulting mass must be thoroughly kneaded.
Ready-made milk mastic for a cake according to the recipe is placed in the refrigerator for 20 minutes, after which you can work with it.
Here's what it actually looks like:
Chocolate yummy
It is necessary, gradually stirring, melt the chocolate in a water bath until smooth.
Then add liquid honey and mix well.
Depending on the quality of the chocolate, oil may stand out, it must be drained.
This completes the preparation of the mastic recipe for decorating cakes.
The mass must be packed in cling film and left for a day at room temperature.
Keep in mind that chocolate paste heats up quickly from your hands, so you need to cool it in the refrigerator while sculpting.
What quickly flies around the table is crispy brushwood, the recipe of which is here. It goes great with tea.
Traditional yeast-based pizza dough has long been superseded by other cooking methods. For example, now it can be on kefir. Read the recipe in the article.
A step-by-step recipe for a delicious mastic cake
Cooking a cake for mastic according to a recipe is not always a long process.
To do this, you can use ready-made biscuit cakes, which will save not only time, but also nerves.
For such a treat you will need:
- a pack of biscuit cakes - 3 pieces each;
- chocolate paste - at least 250g;
- semolina - 3 tbsp. l;
- milk - 400 ml;
- lemon peel without pulp;
- sugar to taste, not less than 250g;
- butter at room temperature - 250g;
- bananas and kiwi (fruits can be replaced).
The recipe for making a cake with mastic step by step:
- Semolina porridge is cooked based on milk and 3 tbsp. spoons of cereal. Once ready, let it cool down to room temperature. You can put it on the balcony or put it in the refrigerator.
- While the porridge is cooling, beat the butter and sugar. When the mixture becomes homogeneous, add the lemon zest to it. The main thing is not to overdo it, otherwise the cream will turn out bitter.
- Add the mixture with butter to the cooled porridge, mix well, cool. The cream is ready.
- Cut fruit into thin slices. It is better to choose soft fruits so that they are clearly not felt in the dish.
- Now, according to the recipe, you can collect a mastic cake as in the photo. We take the first cake, generously spread with cream, put bananas on top.
- Then another cake and repeat the steps, but with kiwi.
- It is not necessary to cover the top cake with cream with fruit. On top of the dessert, you can press down a little so that the cream is evenly distributed. Surplus at the edges must be removed.
- Since you cannot cover the cakes with mastic, you must first cover it with chocolate paste. This mass should be thawed, it can be warmed up a little in the microwave. It is more convenient to apply with a thick knife. We dip it in chocolate, scoop it up and apply it evenly on the dessert from all sides.
- The smeared dish should be placed in the refrigerator so that the paste freezes. Then take it out, heat the knife on the burner and even out the coating of the confectionery. A hot knife will melt the paste and smooth the surface. Place it back in the refrigerator. A quick and delicious cake is completely ready for coating with mastic.
Perhaps in the video below you will choose the design idea for yourself:
creative cake decoration
What the treat will look like depends only on your imagination.
For example, if you are preparing a holiday for a child, you can use a decoration in the form of a teddy bear, which is better to prepare in advance.
You can fasten the parts with melted chocolate.
To make the coating even, you can use a special pastry iron.
To cover the bumps at the bottom, roll up a tourniquet or multi-colored balls and lay them around the edge of the dessert.
For decoration, you can use molds that are sold in specialized stores or mold yourself everything that comes to mind.
A do-it-yourself mastic cake is a great choice to please your loved ones.
Making pasta sometimes takes a lot of time and requires some skill, but such a culinary masterpiece will remain in your memory for a long time.
For the first time I tried to make mastic, I happened to be on Maxim's 4th birthday. He wanted a green cake, and in the summer I never buy cakes, only self-made ones. So I had to cook 🙂
The second time I came across mastic was last year's Easter, and Maxim and I used it to decorate Easter cakes. It was difficult for Maxim to sculpt from it, he ate more.
Recipe for mastic from powdered milk and condensed milk
To prepare mastic from powdered milk, we need:
- powdered milk (in my case, a mixture of baby) - 1 cup
- powdered sugar - 1 cup
- condensed milk - half a can (it is better to take it in a bag, as it is more liquid)
- lemon juice - a little
- food colorings
Making mastic
We start by mixing the dry ingredients in a bowl - powdered milk and powdered sugar. If you are making mastic of the same color, then the dye can also be added at this stage. Then add a little condensed milk and mix thoroughly. In the process, add a little lemon juice, literally a teaspoon. It is needed so that the mastic is not too sugary sweet, and lemon juice will also act as a preservative.
If the condensed milk is thick, you can add a little milk. In order for the mastic to stick less to your hands, you can drop a couple of drops of glycerin into it, and also grease your hands with it when kneading. If the mastic is very liquid, increase the amount of milk powder and powdered sugar.
After the mastic is ready, I put it in a bag and in the refrigerator for at least an hour, after which it is more crushing.
I keep it in the freezer for long term storage.
If the appearance of the cake puzzles you no less than the taste, then we recommend recipes for making mastic, using which you can decorate a cake at home no worse than any experienced pastry chef. After all, what could be more original than a product decorated in this way.
To help you, we will tell you how to make mastic from condensed milk, which always turns out. The main thing is to take products for its preparation only natural and of the best quality, follow a few simple recommendations - and you are guaranteed success.
Mastic from condensed milk, powdered sugar and milk powder - recipe
Ingredients:
- condensed milk - 110 g;
- powdered sugar - 160 g;
- lemon juice - 2 tbsp. spoons;
- dry milk - 160 g.
Cooking
To implement the most popular recipe for making mastic from condensed milk, mix powdered sugar and milk powder in a suitable bowl, and then, adding lemon juice and gradually condensed milk, knead the mass to begin with with a spoon. Then we spread it on a surface dusted with powdered sugar and complete the kneading, achieving a uniform plastic texture of the mastic. When ready, you can divide the resulting lump into the required number of parts and mix each with the dye of the desired color. We recommend that, when starting cooking, sift the powdered sugar and milk powder first, then the mastic will not contain unwanted lumps.
This mastic is perfect for covering cakes, and for making figurines you will need slightly different proportions of the components, which we will discuss in the next recipe.
How to make mastic from condensed milk at home for sculpting figures?
Ingredients:
- condensed milk - 55 g;
- - 110 g;
- dry milk - 110 g;
- lemon juice - 1 teaspoon.
Cooking
For the manufacture of figures, the mastic must be much denser and harder. Only in this case, products from it will not float and will retain their original appearance until the cake is served and consumed. As we mentioned in the previous recipe, the dry ingredients, namely powdered sugar and milk powder, must first be sifted and mixed in a bowl. After that, add condensed milk and lemon juice and knead thoroughly, achieving a dense, uniform mastic texture. Kneading it in this case is more difficult and a little longer. At first, it is quite loose and even crumbly, and with prolonged kneading it becomes plastic.
Milk mastic on condensed milk
Ingredients:
- condensed milk - 380 g;
- powdered sugar - 340 g;
- milk baby formula - 350 g.
Cooking
Mastic on condensed milk can also be prepared using infant formula, such as "Baby" or "Baby". Mix it with powdered sugar in a bowl of a suitable size, and then add condensed milk and knead. Knead the mastic for seven to ten minutes. During this time, it should become homogeneous and plastic. Now we wrap the lump of mastic with cling film and let it stand under room conditions for thirty to forty minutes. After that, if desired, fill the lump with the desired color, if necessary, dividing it into parts before that.
Condensed milk mastic at home - a recipe with starch
Ingredients:
Cooking
In this case, to prepare the mastic, we take all the components equally, using a kitchen scale to determine the amount. Sift the dry ingredients (powdered milk and powdered sugar) and mix in a bowl with condensed milk. We knead the resulting mass with our hands, laying it on a table sprinkled with starch, and add starch while kneading until a non-sticky texture of a plastic lump is obtained. Before use, let the mastic rest under the film for half an hour.
Milk mastic is considered the most convenient to use, since it can be used both for wrapping a cake and for making edible figurines and decorations. And creating it at home is not at all difficult - modern home cooking miracles have perfectly adapted its recipes to our kitchens, and on the Internet and various magazines there is a lot of material on how to make milk mastic at home. We will share a couple of such recipes with you. The easiest way is to prepare mastic for a cake, you can view the recipe, a photo for it below.
Milk mastic on condensed milk: option number 1
Made according to this recipe, mastic based on powdered and condensed milk can be used to decorate a cake with a diameter of about 24 cm. It turns out to be pleasant in taste and slightly yellowish in color.
Required Ingredients:
- dry milk - 150 g
- powdered sugar - 150 g
- condensed milk - 100 g
- lemon juice - 2 tbsp. l
Cooking method:
1. add a mixture of sifted powder and milk to the condensed milk and knead our mastic for the cake until it stops sticking to our handles;
2. now add lemon juice to it and evaluate the result: if it sticks - add powder, if it is very viscous - add both powder and milk powder in equal proportions;
3. wrap the mixture in a film and cool it in the refrigerator for 12 hours;
4. before starting work, let it lie down for half an hour at room temperature;
5. We roll out our milk mastic on condensed milk with a rolling pin, lightly sprinkling both the rolling pin and the mastic with starch, not thinner than 3 mm. It is better to carry out the process on a film or a special silicone mat, and directly on them and transfer our close-fitting to the cake.
For figurines and floral elements, take the same ingredients, but in smaller quantities: 100 g of powder and powdered milk, 50 g of condensed milk and quite a bit of lemon juice.
Milk mastic: option number 2
Such an appetizing and easy-to-use milk mastic, the recipe of which is quite within the power of even a novice cook, will help make your cake especially festive.
Required Ingredients:
- condensed milk - 200 g
- dry milk - 150 g
- cognac - 20 ml
- powdered sugar - 160 g
- lemon juice - 2 tsp
Cooking method:
1. mix milk powder and powder, sift this mixture, add condensed milk, cognac, lemon juice to it and knead this mass well until plasticine is thick;
2. wrap our homemade mixture in cling film and place in the freezer;
3. before wrapping the cake, let it thaw a little at room temperature without unwrapping it from the film.
Option number 3
This cake fondant recipe can be called extremely simple and quick, since it does not contain a cooling (freezing) step and can be used to decorate baked goods almost immediately.
Required ingredients (in ratio):
- powdered milk (baby milk formula) - 1 part
- powdered sugar - 1 part
- condensed milk - 1 part
Cooking method:
1. sift and mix milk powder (baby formula) and powder with each other, add condensed milk, knead until the consistency of plasticine;
2. We wrap the finished mixture in cling film or a bag and after 20 minutes it can decorate the cake.
As you can see, making milk mastic at home is not at all difficult. So bake cakes, decorate them and delight your loved ones with delicious, beautifully decorated masterpieces.
Powdered milk - 160 gr.
Powdered sugar - 160 gr.
Condensed milk - 200 gr.
Lemon juice - 2 tsp
Mix dry milk with powdered sugar and sift. Gradually add condensed milk and lemon juice and knead. You need to knead the mastic until it becomes an elastic and homogeneous mass (in consistency, approximately like dough for dumplings). Wrap the finished mastic in polyethylene so that it does not dry out.
You can not add lemon juice to the mastic, but in this case it dries for a very long time.
You can use milk mastic immediately after kneading, or after a week (if pieces remain). It keeps well in the refrigerator. I had it in the vegetable compartment (you can store it for a week without problems, I haven’t tried it again). Only after the refrigerator, it needs to be thoroughly kneaded so that it becomes elastic again. To tint in different colors you need a ready-made mastic. (I have paints in powder and I dilute them with water).
I roll out the mastic on starch. I tried it on powder, but I didn’t really like it, starch is better. Covering a cake with such mastic is a pleasure. She is very pliable, tender and most importantly does not "get stiff".
This mastic is well suited for wrapping cakes, making flowers, leaves and small details. But for sculpting figures, it is not suitable, with a large thickness it dries for a very long time. Out of ignorance, I blinded a girl out of her, so the legs began to spread and lengthen and the effect of cellulite arose. girl_haha
If the mastic begins to crumble during operation, you need to add a little condensed milk, knead well again and you can work on.
If, after touching up or during work, it becomes too soft, sticky or begins to spread, you need to add a mixture of dry milk with sugar powder.
While the mastic is “fresh”, it sticks well to water, cognac (vodka is probably also suitable). But when the mastic products are completely dry, you need to stick them either on icing or on chocolate.
If you need a shine effect, then I applied cognac on top with a brush (I didn’t try vodka). And yet, after applying cognac, the mastic has a very pleasant smell.
This mastic, like other types, is not friendly with cream. Therefore, you need to lay it on oil creams, ganache. On top of the mastic, these creams are also calmly applied. (I did this in the “Palette” cake. My paints were from butter + condensed milk cream).
Milk mastic is very pleasant to the taste. Even those who do not like powdered milk will surely love it. (It happened to my sister. She can't stand powdered milk, but the mastic "bursts" with pleasure.) It is not as sugary as gelatinous. For the experiment, I added a little marshmallow to it (after holding the marshmallow for 15 minutes in a water bath and then grinding it). There were no changes in elasticity, but the taste became more interesting, slightly sour.
This mastic, in my opinion, has only one drawback - it is not white! Its color is slightly yellowish.
Yes, I forgot to say that milk mastic can be painted on top with paints. Only paints should not be very liquid, or their layer should not be “thick”, otherwise the mastic will not dry out for a long time.
It is necessary to store a cake covered with this mastic in the refrigerator, and so that the mastic does not “mist”, the temperature in the refrigerator should not be very low.
