Not sure how to make cake mastic at home? Then use the following collection of recipes. Making mastic is not difficult even for children, and the process of sculpting edible decor will make you feel like a real artist and turn culinary fantasies into reality.
Making cake mastic at home is not very difficult. From this edible "plasticine" you can create all kinds of inscriptions, decorations, figures and cover the whole cake with a colorful homogeneous mass.
Now mastic can be bought in the store, but it is tastier and healthier to cook it at home. Culinary modeling from mastic is interesting not only for cooks, but also for children. Try to keep your little one busy in the kitchen while you prepare the party table. The child can fashion whatever he wants by training his motor skills. The mastic is completely edible, so it's not scary if a young cook accidentally swallows a piece of this bright "plasticine".
You can distinguish honey, gelatin, milk, marzipan mastic, as well as options from marshmallows, marshmallows and even chocolate. Depending on the composition, the elasticity of the mass will differ. How to make mastic, see below.
Marshmallow mastic
Put marshmallows in a bowl, add water or lemon juice and send them to the microwave for 40 seconds. The mass should rise, but make sure that the marshmallow does not begin to caramelize, otherwise you will not be able to knead it later. To prevent the mixture from sticking to your hands, put on transparent gloves, add sifted icing sugar and start kneading the mastic like dough. Once you achieve the consistency of soft plasticine, wrap the mastic in plastic wrap and put it in the freezer for half an hour.
Condensed milk mastic
Sift the icing sugar and milk powder through a sieve and add condensed milk, brandy and lemon juice to them. Start mixing with transparent gloves. To prevent the mastic from sticking, treat the gloves with starch. After the dough began to resemble plasticine in consistency, wrap the mastic in plastic wrap and put it in the freezer. Take out the dough 3 hours before cooking so that it has time to thaw at room temperature.
Gelatin mastic
Soak gelatin powder in cool water, then place it in a water bath and cool after completely dissolving. Mix the sifted icing sugar with gelatin, kneading the homogeneous mass to the state of plasticine. Wrap the mastic in plastic wrap and refrigerate before use.
Egg white mastic
Mix the protein with glucose (honey) and start gradually adding the sifted icing sugar. Having received a homogeneous dough with the consistency of plasticine, remove the mastic for 2 hours in cling film. After that, re-knead the mass by adding starch or powdered sugar if the mastic starts to stick to your hands or board.
Marshmallow mastic
Combine sifted starch and powder. Melt the marshmallows in a bain-marie or microwave with butter and lemon juice. Then stir the mixture. It is at this stage that dyes can be added. Gradually add starch and powder to the mastic and knead like a regular dough. Wrap the mastic in plastic wrap and let sit for 1 hour. If you will decorate the cake later, put the dough in the refrigerator, but let the mastic sit for a couple of hours at room temperature before rolling.
Chocolate mastic
Melt the chocolate and marshmallows in a water bath or microwave and mix until smooth. Pour in the powder gradually, kneading the dough. Remember that chocolate hardens quickly, so do not add a lot of powder, otherwise the mastic will begin to crumble in your hands. If you still go too far with the powder, add 2 tsp. vegetable oil and knead the mass again.
Tips for making mastic at home:
- It is better to paint the mastic in the process of mixing the mass. This will make the color more uniform.
- Homemade mastic is stored for up to 3 months, although some store the mass in the freezer for up to six months.
- Chefs recommend preparing the mastic in advance so that the figures and decorative elements dry out and keep their shape well at room temperature.
- Mastic that you do not use should be immediately wrapped in plastic wrap (a plastic bag will not work) so that it does not dry out and start cracking.
- To prevent the mastic from sticking, you can wrap the board with cling film, then you don't overdo it with powder or starch.
- If the mastic constantly breaks, then you either shifted the powders or did not sift it - and lumps got into the dough.
