Consider today a recipe for milk mastic, which is very easy to make at home from the most affordable ingredients.
Perhaps, sugar mastic according to this recipe is the most delicious for children to eat cartoon figures from it.
In addition, any housewife will appreciate a number of her advantages in work, because:
- from this mastic, small and complex details are obtained very well by type, different characters;
- figurines for the cake perfectly hold any shape;
- butt joints are easily smoothed;
- mastic is edible and very pleasant to taste.
Research archaeological work gives us information that dairy farming was carried out about 3 thousand years ago by the inhabitants of the Middle East. They were the first to use it as food.
Other sources speak of a different truth, arguing that milk was given to humans by cattle in Europe 6,000 years before our era. At the same time, the dairy product was used not only as food, but also for medicinal purposes. As far back as 400 years ago BC, the healing dairy product according to the installation of Hippocrates was recommended to be taken as a healing drink that cures many diseases.
The dairy product is very useful, we know that. But milk powder is invaluable for practical purposes: storage, use and taste.
Ingredients for 1 serving of multiple figures
150 grams of powdered sugar
150 grams of any mixture of infant or powdered milk
150 grams of condensed milk
food coloring (if needed)
Inventory
can-opener
cling film
How to make milk mastic
Sift infant formula (or milk powder) through a fine dry sieve. We do the same with powdered sugar.
Everything can be done at once in one bowl.
Mix the ingredients a little. Although these manipulations are not particularly important at the current stage of preparing the mastic.
Pour 2/3 of the prepared amount into the dry ingredients mixture.
Let's stir the mixture a little and see the result.
It’s just that the consistency of manufacturers can be completely different: one is thicker, the other is watery.
If the milk is thick, use more than the volume indicated in the ingredients. Reduce liquid condensed milk in proportions.
We try to thoroughly knead the mastic dough with the gradual addition of condensed milk until the composition begins to crumble.
As a result, we get a plastic and homogeneous mass of a pleasant cream color.
While we are looking for sketches on the Internet for future cakes, we will wrap the mastic dough in cling film and put it in the refrigerator.
Please note: This mastic from baby food is great only for sculpting figures and small details. If there is a need to “dress” the cake in mastic, then it is better to use or mastic here .
During the preparation process, it was possible to color the milk mastic immediately, but we will color it in parts while working with it, when we start.
The only downside to this easy-to-make and easy-to-use baby formula sugar paste is that it's not pure white. Creamy tint gives it condensed milk and infant formula. Even when using powdered milk in the ingredients, you will not achieve white mastic.
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.
You need 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.
A beautiful birthday cake looks not only appetizing, but also original. It can be turned into a real work of culinary art with the help of various decorations, such as condensed milk bridges. To prepare them, you need a special confectionery mastic, which is also useful for giving the cake an ideal shape. Buying a finished product is not easy, but preparing it from improvised means will not be difficult. There are a lot of easy condensed milk mastic recipes that can be reproduced at home. You will definitely have something to brag to the guests if you take note of them.
Sweet mastic is one of the favorite decorations in the confectionery industry.
Despite the simplicity of manufacturing this confectionery material, not all housewives can make it elastic and pliable for modeling the first time. To achieve the desired result, you must use only fresh and high-quality ingredients, strictly follow the instructions.
How to make mastic from condensed milk and what products do you need for this? The classic version includes only 4 components - condensed milk, powdered sugar, lemon juice and cream powder:
- Mix milk powder (cream) with powder in a deep bowl.
- Pour the condensed milk into them and stir the mixture with a spoon.
- Sprinkle powder on the work surface of the table or board.
- Put the mastic mass on it and knead until it stops sticking to your hands.
- Roll it out on a board, sculpt various fragments and figures, sprinkling the work area with starch or powder.
Homemade Ingredients
The process does not take much time, but has its own nuances. Here are some useful tips on how to make mastic from condensed milk:
- If the consistency is very soft, add ground sugar to it and mix again.
- To prevent the mass from sticking to your hands, add a little potato starch to it.
- For a less cloying sweet taste, partially replace powdered sugar with it.
- A few drops of glycerin will help keep the mass elastic and prevent it from drying out.
- To make decorations colorful, separate the material into parts and add food coloring to each part. It can be replaced with cocoa powder, any berry syrup.
- White color does not require dye - it is obtained by using powdered milk. The original product has a cream shade.
- Prepare the decorative elements in advance so that they have time to dry before serving. Wrap them in cling film and place in a cool place.
- Store the finished confectionery clay in the refrigerator, before working with it - let it lie down for half an hour in a film at room temperature.
This is ideal for covering the entire surface of the cake, the sides of the cake, in one piece. It makes beautiful flowers and leaves, little animals and inscriptions. But it requires a special approach. To work with it, you need your own tools - a flat rolling pin, cling film and special "irons".
This dyeing is most often seen on cakes and cupcakes.
Mastic from condensed milk
There are many different recipes for preparing this culinary mass - based on marshmallows, gelatin, chocolate, condensed milk, starch and glycerin. Most housewives and confectioners prefer condensed milk. The material comes out more pliable in work, it is easier to cut an even piece of cake with it.
Condensed milk mastic, a recipe at home, is as follows:
- Take 150 grams of powdered milk, condensed milk and powdered sugar, 3 tablespoons of lemon juice, a teaspoon of cognac or vanilla essence - for flavor.
- Sift dry ingredients. Make a well in them and gradually pour the condensed milk and lemon juice into it, stirring the mixture.
- Optional - add cognac, rum or vanilla extract, mix.
- If the mass is sticky - add powder, if it is very hard - dilute with juice.
Which cream for mastic with condensed milk to choose
Flattening a cake is no easy task. Requires the skill of preparing a special cream for mastic. It is almost universal, so you do not have to choose. It is prepared on the basis of butter, it fills well the pits in the cakes and irregularities.
Recipe for mastic from condensed milk for cream:
- You will need - 250 grams of butter, a can of condensed milk, cookies or crumbs from cakes, to get the desired consistency.
- Prepare the butter - let it soften at room temperature.
- Move it to a bowl and combine with condensed milk.
- Beat the cream with a mixer or whisk until smooth.
- Add crumbs and broken cookies to keep the cream soft and medium in thickness.
- It should be easy to spread over pastries with a knife or spatula.
- For a perfectly smooth surface - dip the tools in hot water, then run them over the product without wiping the water.
- Periodically repeat the procedure, spraying excess liquid from the shoulder blades.
- At the end - place the cake in the refrigerator until the cream thickens completely.
Decoration of the product depends on the richness of the master's imagination
Mastic from condensed milk, which is always obtained
Every hostess wants her culinary masterpieces to be delicious and beautiful the first time. But is there such a mastic from condensed milk that always turns out?
Since the recipe itself does not require much effort, there will be no difficulties with it, even for beginners in the confectionery business. Therefore, you can safely proceed to the preparation of this mastic:
- Take a glass of powdered sugar and powdered milk, a teaspoon of lemon juice and a third of a can of condensed milk.
- Mix all the ingredients until smooth, so that you have an elastic plasticine.
- Roll it on the table in powdered sugar until it is no longer sticky.
- To add color - use food coloring, dividing the mass into equal parts.
- After sculpting - let the decorations dry, wrapped in cling film.
- If you have not used up all the mass, store it in the refrigerator, in cellophane.
Mastic from condensed milk and powdered milk
Powdered milk or infant formula is needed to give the desired consistency to the product. Without them, it will not turn out so thick and dense. Mastic from condensed milk and powdered milk is prepared in the following way:
- For her, you need - 160 grams of powdered milk, the same amount of ground sugar, 200 grams of condensed milk, 2-3 tablespoons of lemon juice, 5 ml of rum essence - as a flavoring.
- Sift the sugar flour twice through a fine sieve.
- Mix it with powdered milk on a work surface.
- Make a hole in the resulting mixture and pour in the condensed milk.
- Knead the dough, adding juice and essence to it.
- If the mass is not elastic - add more milk powder, if liquid - a little boiled water.
- Knead the dough for 15-20 minutes until lumps disappear.
- Roll it into a ball and wrap it in a film, placing it in a cool place for half an hour.
- Roll out the finished confectionery clay in a thin layer, adding milk powder.
- Then wrap it around the cake and put it in the refrigerator until the glaze is completely dry.
- To taste, these decorations will resemble milk toffee.
This decoration is not only beautiful as a result, but also convenient in the process.
Mastic from condensed milk and powdered sugar
The classic version, well known to any confectioner, is mastic made from condensed milk and powdered sugar. It can be prepared in a hurry:
- Take 150 grams of powder and dry cream, 60 ml of lemon juice, 100 ml of condensed milk.
- Sift the dry ingredients through a fine sieve, combine and mix.
- Pour this flour on a board and make a well in it on top.
- Pour the necessary liquids into it in a thin stream.
- Knead the mass by hand for 10 minutes, kneading it in all directions.
- Form an even ball and wrap it in a bag.
- Send the product to the refrigerator overnight.
Mastic from condensed milk and starch
The easiest way to get a dense and pliable mixture is to add starch to it during cooking. Moreover, potato or corn starch is almost always at hand.
This mastic made from condensed milk and starch, although it will take a little more of your time, is definitely worth a try! You will need:
- rice, potato or corn starch - 5 tablespoons;
- concentrated sweet milk for its cultivation - about a quarter of a glass;
- powdered sugar - 250 grams and plus how much more is needed so that the mastic does not stick;
- water for brewing starch powder - about 50 ml;
- a drop of almond or other aromatic essence;
- citric acid on the tip of a knife.
Tip - it is best to take corn or rice starch, as they contain glucose, which is necessary to give elasticity to our product.
Despite its impressive weight, it can be used in multi-tiered cakes.
Cooking process:
- Dilute starch with cold condensed milk, boil water separately in a saucepan.
- Pour starch gruel into it, add acid.
- Stir vigorously so that there are no lumps.
- Heat the mixture for about 2 minutes until it thickens, remove from heat.
- Stir the mass until it has completely cooled, watch its uniformity.
- Add a drop of flavor and powder to the cooled product, knead everything thoroughly.
- Move the resulting dough to the board and continue to knead it, adding powder.
- When the mastic comes off the board and fingers, it will be ready.
Another tip - do not overfill the water and choose the powder of the finest grinding. In the presence of whole sugar crystals, your coating on the cake will tear, so it is better to grind the sugar yourself in a coffee grinder.
How to store mastic?
A common question is what to do if the mastic from condensed milk crumbles? The correct answer to it is to follow the rules for storing and preparing the product:
- Watch the density of the mixture, do not be zealous with dye and powder.
- Choose finely ground sugar, without grains and whole crystals.
- Apply mastic only on the hardened cream.
- Avoid layers soaked in liquid, sour cream, buttercream.
- For gluing jewelry - moisten the coating with water or protein at the tip of the brush.
- Use gel dye while preparing the mass, dry - when the ball is ready.
- Store the mastic in plastic wrap or an airtight container in the refrigerator for up to 2 weeks.
- Cake with a finished coating is stored for no more than two days.
Do you have a joyful event coming up and want to please your guests with a delicious cake with amazing figurines? Then, it's time to learn how mastic is prepared from condensed milk, which is always obtained so as not to be disappointed in your own culinary abilities and impress the guests of the celebration.
Let many say that you can buy a dessert decoration in a store, but only those who try to repeat the recipe will understand that condensed milk cake mastic is prepared quickly, and even the most fastidious critic will appreciate its taste characteristics. Do you want to learn how to create masterpieces with your own hands? Then stock up on groceries.
Baby food mastic
Ingredients
- Condensed milk - 1 bank
- Confectionery powder - 340 g
- Baby food - 350 g
Cooking
To begin with, you will be presented with a recipe, the result of which will be a useful condensed milk mastic. Even small children (over 3 years old) can try it. It is interesting that the cooking process will not take a lot of time, and even a child can help bring it to life.
The first thing to do is mix baby food and powdered sugar in a deep bowl.
Add condensed milk and stir the mass until a homogeneous mass is formed (approximately 7-10 minutes).
Cover the mass with cling film (if there is none, then you can use a simple plastic bag) and hold for 30-40 minutes.
After the allotted time, your mastic will harden slightly and can be used to make various figures. Do not forget to add food coloring to get multi-colored lumps (before that, separate the necessary piece of the mass so as not to spoil the entire workpiece).
This is how easy it is to create blanks for decorating your favorite treat. And what about those who did not have infant formula on hand? It can be replaced with dry milk. Here's another step by step guide for you.
Powdered milk mastic
Mastic from condensed milk and powdered milk becomes more solid if the dry ingredients are sifted in advance. Pay attention to the quality of the main products: choose condensed milk made from whole milk, not chemicals. Do not purchase bulk products that have been exposed to moisture, otherwise your condensed milk and powdered sugar mastic will crumble.
By the way, if you want to form figures, then stock up on starch in advance. What for? Forming a kind of film, it does not allow the mastic to stick to the hands of the cook and the work surface (if you choose a recipe with starch, then you need to take 140 g of the main components, while excluding lemon juice and adding starch up to 100 g).
Ingredients
- Condensed milk - 1 can
- Powdered milk - 160 g
- Lemon juice - 2 tbsp. l.
- Confectionery powder - 160 g
Cooking
Preparing such a mastic is simple: mix powdered milk with powdered milk, add condensed milk, knead, sprinkle starch on the table, mash the mass and let stand for 30 minutes under the film.
Remember, if you want to get shiny elements (glossy), then they will need to be treated with vodka, shortly before creating a masterpiece. These are tips that help experienced confectioners to create and embody the ideas of customers. Here is a step-by-step guide, repeating which you will get mastic from condensed milk, powdered sugar and powdered milk.
Mix dry ingredients in a deep bowl. If you don’t want to get your dishes dirty, you can immediately lay cellophane or cling film on the bottom.
Add the remaining products, knead so until a homogeneous mass is formed. This cannot be done completely with a spoon, therefore, you need to sprinkle the working surface with powdered sugar and put the formed batch on it, which will still have to be crushed to give the mastic plasticity.
It remains to divide the form into smaller pieces, color them and proceed to close the cakes.
But how to prepare mastic for sculpting figures? To get a denser mastic, you need to change the ratio of the components.
Mastic for sculpting figures
Ingredients
- Condensed milk - 50-60 g
- Confectionery powder - 110 g
- Powdered milk - 110 g
- Lemon juice - 1 tsp
Cooking
The process of preparing such a workpiece is practically the same as the previous one:
- Mix powder and dry milk.
- Add remaining ingredients.
- Mix thoroughly in a container and mash on the table (Plastic mastic with condensed milk will become only with prolonged kneading).
If necessary, add dyes (in advance, divide the resulting mass into pieces of the desired size).
The only thing that is required to create a dense workpiece is to spend more time kneading. Also, do not forget to choose the right dry ingredients - be sure to finely grind, if this does not happen, then you will have to sift them before starting work.
Cream oil under mastic
An important stage in the preparation of the cake is the manufacture of cream for mastic with condensed milk. The mix below is perfect. It has a pleasant taste that favorably complements the taste of the whole cake, and also hides all the irregularities and imperfections of the dish, creating an excellent basis for applying a decorative layer.
Ingredients
- Butter - 0.25 kg
- Boiled condensed milk - 0.38 kg
- Shortbread - 0.2 kg
Cooking
Rub the butter. It should be soft, but not runny. In order to achieve this consistency, it is necessary to leave it for a couple of hours at room temperature. Under no circumstances should it be heated in the microwave.
Stir in condensed milk. After the ingredients are combined, you need to beat the mass with a whisk. It is also possible to do this at a low mixer speed.
Grind the biscuits into sand in a blender or manually using a pusher. The amount of crumbs added to the cream may vary. To determine the optimal ratio of butter mass and cookies, you need to mix in the last ingredient gradually, controlling the degree of density. The mixture should not be too thick, but too liquid will not do. The required concentration is a soft pliable mass that can take and hold the desired shape.
Using a mixer or blender, thoroughly mix the oil mixture. You can do this manually, the main thing is that the cream gets a uniform structure.
On a pre-prepared cake, apply the resulting oil cream. This can be done with a wide knife, a cake spatula, or a culinary spatula. The same tool can be used to distribute and level the mixture.
Dip the tool used in boiling water for a few seconds, then shake it sharply to get rid of the hot liquid. It is not necessary to wipe the surface of the product with a cloth. A heated object should be slowly and carefully carried over the surface of the cream, leveling it. Periodically, you need to lower the tool into the water. The liquid must always be hot. If the process is delayed, it will be necessary to heat the water as necessary.
The preparation of the buttercream is finished. The finished cake should be cooled for two hours in the refrigerator.
Video recipe
