With the help of culinary mastic, you can turn even the most ordinary cake or homemade cake into a real masterpiece of culinary art. The main types of mastic that are especially widespread are gelatinous, milk and marshmallow mastic.
Milk mastic
To prepare such mastic you will need:
Powdered milk;
Powdered sugar;
Condensed milk.
Combine all ingredients in a 1: 1: 1 ratio and mix thoroughly until the mass looks like soft plasticine. The mastic is ready. Its color, as a rule, is never snow-white, but the taste of such a product is simply delicious.
Gelatinous mastic
This recipe is more complicated, but the result is excellent. Their gelatinous mastic can be used to sculpt figures of finer workmanship.
To prepare a gelatin-based mastic, you will need:
Water;
Gelatin;
Powdered sugar.
Soak 2 tablespoons of gelatin in cold water and leave for several hours, then put a saucepan with gelatin solution on fire and bring until the lumps are completely dissolved. In no case should the gelatin solution be boiled, otherwise it will lose its adhesive properties, and its smell will become quite unpleasant.
When the gelatin is completely dissolved, add 2-3 cups of powdered sugar into it and mix the resulting mass thoroughly. You can add food coloring to give the mastic the color you want, but if the color is in a liquid form, you will need to increase the amount of powdered sugar to keep it thick. If you do not want the mastic to have a sugary-sweet taste, add a little lemon juice to it.
Marshmallow mastic
Marshmallows are airy marshmallows, sometimes two-colored. These sweets will serve as the basis for confectionery paste. In order to prepare the mastic, you will need a pack of chocolates (about 100 g). Add one tablespoon of water to the sweets and microwave for a few minutes. Add 1.5 cups of powdered sugar to the resulting sweet mass and do not forget to stir constantly, if necessary, powder. This type of mastic is ideal for making small items for decorating a cake.
Chocolate mastic
You will need 2: 1 chocolate and honey. Mix the ingredients thoroughly and the mastic is ready. You can take both black and white chocolate.
Some helpful tips:
For the manufacture of mastic, use only thoroughly ground icing sugar, otherwise the finished product will be non-plastic. The finished mastic can be stored both in the refrigerator and in the freezer.
