Festive cakes are covered with sugar mastic. But you should not make a coating from only one layer of mastic, since it will draw in liquid from the dough and will surely crack. Therefore, cover the cake with a layer of marzipan before applying the mastic. It rolls out like dough, but instead of flour, powdered sugar is used to dust the surface.
It is necessary
-
- Powdered sugar - 1 kg
- Corn starch - 100 g
- Gelatin - 12 g
- Warm water - 60 ml
- Juice of half a lemon
Instructions
Step 1
Take the starch and sift it along with the powdered sugar.
Step 2
Pour gelatin with water and heat it in a water bath after 15 minutes. Add lemon juice.
Step 3
Pour the mixture into the icing sugar and starch, add one protein.
Mix with a mixer until smooth.
Step 4
Wrap the resulting mass of sugar mastic in foil and leave in the refrigerator for 1 hour.
Step 5
From a piece of ready-made mastic, separate a piece the size of a large apple and roll it into a layer 5 mm thick. With a quick motion, wind it on the rolling pin and transfer it to the cake, unwind the rolling pin.
Gently and quickly rub the mastic over the surface of the cake. Cut off the excess, leaving 1 cm from the edge.
Step 6
Next, from the remaining mastic, cut out the decorations to your liking and attach them with frosting, just as if you had to attach paper decorations with glue. The thinner you make the jewelry, the better it will hold.
