Cakes decorated with mastic have recently become more widespread. This is quite understandable: mastic allows you to create real masterpieces, works of culinary art. Novice cooks can also try working with mastic. Of course, you won't be able to create a masterpiece right away, but it is quite possible to surprise and please your loved ones with an unusual cake.
It is necessary
-
- For milk paste:
- 150 g infant formula;
- 150 g icing sugar;
- 120 g of condensed milk.
- For chocolate mastic:
- 90 g white chocolate;
- 90 g marshmallows;
- 2 tbsp. l. cream with a fat content of at least 33%;
- 1 tbsp. l. lemon juice;
- 1 tbsp. l. cognac;
- 250-350 g icing sugar.
Instructions
Step 1
Preparation of milk paste: Cover the table with cling film or oilcloth.
Step 2
Sift ¾ infant formula and the same amount of powdered sugar into a deep bowl with a wide bottom.
Step 3
In the middle of the slide, make a depression and pour in the condensed milk. If you only need one color of mastic, add the required dye at this stage (gel dyes can be diluted in vodka or brandy). Stir thoroughly with a spoon. When it becomes impossible to stir with a spoon, start kneading with your hands. The mass will be quite sticky.
Step 4
Sift the remaining infant formula and powdered sugar onto the table covered with plastic wrap. Lay out the mastic and knead until it starts to come off your hands. If the mastic is thin, add the same amount of mixture and powdered sugar, sifting through them.
Step 5
Remove the mastic in cellophane and let it sit for 40-60 minutes. After this time, you can start working with the mastic. Roll out the mastic on a table sprinkled with powdered sugar and starch. When staining mastic with gel or liquid dyes, knead it with powdered sugar and a little starch.
Step 6
Cooking Chocolate Mastic Melt the chocolate in a water bath or microwave. If you use a microwave, it is better to heat the chocolate at 600-700W for about 1-1.5 minutes. After half the time, remove the chocolate, stir, and place in the microwave again.
Step 7
When the chocolate is completely melted, add the marshmallows and place in the microwave at full power for about 1 minute: the marshmallows should double in size.
Step 8
Remove from microwave, add cream, cognac, lemon juice and stir well.
Step 9
Sift 1/3 of the powdered sugar into the chocolate mixture, stir with a spoon and leave to cool for about 15 minutes.
Step 10
Gradually sift the powder into a lukewarm mixture, kneading the mastic first with a spoon, then with your hands. Finally, knead the mastic on the table until it starts to come off your hands.
Step 11
Wrap the mastic in cellophane and refrigerate for 10-12 hours - so that the mastic is ripe.
Step 12
Take it out of the refrigerator two to three hours before you start working with the mastic. You should work with chocolate mastic by pinching small pieces from it.
