Decorating a cake baked at home is a creative and challenging process. Fiction and imagination make a culinary masterpiece out of an ordinary dish. But what to do if you are tired of decorating with cream, fruits and berries on the cake are too mundane, and you want to surprise your family? Cover the cake with mastic - an unusual look and pleasant taste will not leave your loved ones indifferent.
It is necessary
-
- For chocolate mastic and Marshmello soufflé:
- 90 g soufflé;
- 100 g of dark chocolate;
- 2 tablespoons of cream;
- 1 tablespoon butter
- 200 g icing sugar.
- For gelatinous paste:
- 10 g gelatin;
- 50 g of water;
- 375 g icing sugar;
- 125 g starch;
- a few drops of lemon juice.
- For butter cream with proteins:
- 4 egg whites;
- 250 g granulated sugar;
- 300 g butter.
Instructions
Step 1
Make a mastic with chocolate and Marshmallow soufflé. Melt 100 g of dark chocolate in a water bath. Add 90 g soufflé to it. Heat the mixture, stirring occasionally, until the soufflé begins to melt. Add 2 tablespoons of cream and 1 tablespoon of butter. Stir everything until a homogeneous mass is obtained, remove the dishes from the water bath and slightly cool its contents. Add 200 g of sifted icing sugar, pouring in 1 tablespoon each and stirring well. The result is an elastic dough, similar in consistency to plasticine. It shouldn't stick to your hands.
Step 2
Preparation of gelatinous mastic is possible. Soak 10 g of gelatin in 50 g of cold water for 20-30 minutes. Then place the dishes with gelatin in a water bath and stir until completely dissolved.
Mix 125 g starch with 375 g icing sugar. Sift the resulting mixture. Gradually add the starch and powdered sugar to the gelatin. Pour in a few drops of lemon juice and knead until smooth.
Step 3
Roll out the mastic prepared according to any of the recipes into a layer 5 mm thick. Sprinkle the table with powdered sugar or starch. The diameter of the layer should be equal to the diameter of the cake + 2 of its height. If you plan to fold the edges of the mastic under the bottom cake, add another 4 cm.
Step 4
Transfer the mastic to the cake gently and quickly. Cover it and with your hands sprinkled with starch or powdered sugar, gently smooth the top of the cake, removing all wrinkles and wrinkles.
Step 5
From top to bottom, smooth out the sides of the cake. Align opposite sides at the same time to avoid wrinkling. Gently cut the mastic at the very bottom of the cake or fold it under the crust.
Step 6
Decorate the resulting cake with mastic and marzipan figurines and serve.
