The real decoration of the festive table is the cake, which must be delicious and beautiful. To decorate pastries, you can use mastic, which resembles plasticine in consistency. Housewives make various figures and even whole edible compositions from it.
Marshmallow mastic recipe
The word "marshmallow" is translated as "marshmallow", but this type of sweets has nothing to do with traditional marshmallows. This is a type of chewy soufflé. Marshmallows are the perfect base for homemade cake mastic.
To make marshmallow mastic, you will need:
- 90-100 g marshmallows (package of chewing soufflé);
- 1-1 ½ cups of powdered sugar;
- 1 tbsp. l. lemon juice or water.
Often, marshmallows come in two colors (white and pink), so first of all divide them by color and fold the white and pink halves separately. Then add a tablespoon of lemon juice or water to marshmallows of the same color and put in the microwave for 10-20 seconds. During this time, the sweets will swell and double in volume. Food colors are added to the prepared mastic as soon as the melted marshmallows are removed from the microwave. Stir everything well with a spoon and begin to add the sifted icing sugar in small portions, stirring continuously with a spoon or spatula. As soon as it becomes difficult to interfere with the mastic, transfer it to a work surface sprinkled with powdered sugar and continue kneading with your hands until it stops sticking to your palms. After that, carefully wrap the prepared mass in cling film (make sure that the air does not get inside) and place in the refrigerator for half an hour. After this time, take out the finished mastic, transfer it to a table sprinkled with starch and roll it into a thin layer, from which you can form various figures, flowers, leaves, or use as a coating for a cake.
Milk mastic recipe
To prepare milk mastic you need to take:
- 1 glass of powdered sugar;
- 1 glass of powdered milk;
- 1 can of condensed milk;
- 1 tsp cognac;
- 2 tsp lemon juice.
Mix dry ingredients: icing sugar with milk powder. Then sift the mixture through a sieve, gradually pour in a can of condensed milk, add brandy, lemon juice and mix everything well. You should get a mass in consistency reminiscent of soft plasticine. Add food coloring to the mastic if desired. For example, cocoa powder. Depending on its amount, the mastic will acquire a richer chocolate color and taste. Then wrap the prepared mass in cling film and place in the freezer.
You can store mastic and figures from it in the freezer for no more than 3 months. Moreover, the decorations need to be done 2 weeks before the cake is made. During this time, the parts will dry well and keep their shape.
