Marshmallow is an airy marshmallow that can be used to make mastic. It greatly simplifies the process of making culinary masterpieces - now every housewife can independently give the cake a festive look without having much experience.
It is necessary
- Instruments:
- - rolling pin;
- - stacks for mastic;
- - molds and molds.
- Ingredients of the mastic:
- - 250 g marshmallows;
- - 250 g icing sugar;
- - 1 tbsp. l. butter;
- - 1 tbsp. l. corn starch.
- Ganache Ingredients:
- - 100 g of chocolate;
- - 100 g of butter.
Instructions
Step 1
The main ingredients of the mastic are marshmallows and powdered sugar. Oil is needed to give the mass plasticity, and cornstarch is needed for rolling, but the same powdered sugar can be used instead.
Step 2
Melt the marshmallows in a water bath or microwave. Make sure that it only expands and begins to melt, but not brown.
Step 3
Put the melted mass in a kneading dish, add about half of the icing sugar, butter and stir. Be careful not to scald yourself.
Step 4
When adding powder, knead the mass with your hands until it becomes a plastic, solid piece that does not lose its shape. The mass turns out to be similar to shortbread dough.
Step 5
Leave the mixed mastic for half an hour, covered with foil, so that it "ripens".
Step 6
To roll out the mastic, sprinkle the table surface with powder or starch. For convenience, you can roll the mass through cling film.
Step 7
If you want to paint the mastic, you must do it with the already matured substance. Separate small pieces and add dry food coloring, liquid or diluted in lemon juice. Add these colored pieces to the white mass. After thoroughly mixing each color, send the mastic again for half an hour in the refrigerator.
Step 8
Before decorating, be sure to cover the base of the cake with ganache - this is a mixture of melted butter and chocolate, which evens out the cake and isolates the mastic from any liquids that may come out of the cake: cream, impregnation, etc. At the end of this stage, put the product in the refrigerator, but in the meantime, do the decorations.
Step 9
While the ganache is solidifying, decorate. For this, cookie cutters can come in handy. Stacks are desirable, but not required - you can shape leaves or flowers with any object rounded at the end.
Step 10
Roll out the main layer of mastic with which you will cover the entire confection. The layer should correspond to the diameter of the cake plus two of its heights. Gently place the center of the pancake against the center of the cake and flatten.
Step 11
While carefully pulling on the seam, level the corners. At the end of the work, cut off all unnecessary.
Step 12
Now you can add decor, insert candles and serve!
