Mastic: 7 recipes for cake at home

What is sugar mastic?

Sugar mastic is a confectionery product - a paste made on the basis of powdered sugar. The remaining ingredients tend to vary depending on the manufacturer. For example, it could be: marshmallows, chocolate, honey, etc. At first glance, as a rule, it looks like plasticine. About the same consistency. There are a large number of mastic flavor options, but the most popular among confectioners is vanilla. Almost all sugar paste manufacturers make it with vanilla flavor. Mastic from different manufacturers can also differ in taste, despite the fact that in both cases it is vanilla.

Why do you need sugar mastic?

Sugar mastic is used to cover cakes and create decorations (flowers, figures, etc.). If you are planning to make a multi-colored cake, then the simplest solution is to cover it with fondant of different colors.

How long does it take for mastic to deteriorate?

The first thing that needs to be said about this is that there is practically nothing to spoil in mastic. Sugar paste has only two enemies - humidity and air. With increased humidity (for example, the cake layers or the filling of your cake are too wet), the mastic begins to melt, and in the air, it begins to dry out and harden. So, mastic can be stored for as long as you like if you store it in an airtight container. When creating a cake, remember: First, do not make the filling for your cake too liquid (Oil-based cream is ideal). Second - Do not store the finished cake in the air. Wrap it in cling film to prevent it from drying out. Also, drying out the mastic can ruin the appearance of your cake. It may develop cracks and grooves, like dried soil in hot weather.

Do I need to somehow prepare the cake for covering with sugar mastic?

It's best to prepare the cake. To do this, you can cover the cake with butter cream, boiled condensed milk or ganache (depending on what you coated the layers with). Then put the cake in the cold (for example, in the refrigerator) so that the surface hardens. Afterwards, you can start tightening.

How to cover a cake with fondant?

First, for this you will need: Cake Rolling pin Powdered sugar or starch Iron for smoothing mastic Mastic cutter or knife If you have all this, then you can start. To begin, sprinkle the table with powdered sugar or starch like flour before rolling out the dough. This is necessary so that the mastic does not stick to your table. Take the paste out of the package and knead it a little. Next, take a rolling pin and roll out the mastic to a thickness of 2 - 3 mm. You don't need to make it too thin, otherwise it will tear. If you notice air bubbles while rolling, carefully cut the area with a knife and release the air with your finger. Now that the mastic is prepared, it can be transferred to the cake. Make sure that the cream that covers the cake is sufficiently frozen. Gently lift it up and place the center over the cake. Carefully place on the cake. Straighten the bottom edges of the mastic so that there are no wrinkles. Next, take an iron to smooth out the mastic and, starting from the top of the cake, from the center to the edge, begin to smooth out the mastic. Thus, you expel the air trapped between the mastic and the cake. Therefore, there is no need to press hard so that dents do not appear on the cake. After carefully smoothing the top, move on to the sides. From top to bottom, expel the air by pressing the fondant onto the cake. Once the cake is covered, the excess fondant can be trimmed with a knife along the base of the cake or your base.

When to decorate a cake with mastic figures?

Before placing fondant figures or flowers on the cake, they must dry. As a rule, it is best to leave them in the air for 1-2 days. After they harden, you can decorate the cake with them. Therefore, if you decide to make your own cake decorations, you should create them a day or two before the cake. What to do if the mastic breaks during covering? This happens, the main thing is not to panic, there is a way out! For this you will need a brush and water. Dipping the brush into water, wet your “torn joint” with it and smooth the mastic until it sticks back together.

Cakes decorated with fondant are very popular today. And if previously such a culinary masterpiece could only be ordered from a professional pastry chef, now the variety of ingredients and devices for working with them allows you to bring your ideas to life on your own.

But this does not mean that you will be able to achieve the desired result the first time. You need to learn how to work with mastic; mastery can only be achieved through mistakes and trials, and of course there are some tricks that we will tell you about.

Methods for rolling out mastic

Most often, confectioners roll out mastic, which can be purchased at pro-konditer.com, on a surface lightly sprinkled with starch or powdered sugar. But this method is quite complicated, since the rolled out layer must be periodically turned over so that it does not stick to the surface. To make the task easier, you can grease two sheets of dense polyethylene with odorless vegetable oil and roll out the mastic between them. Or a mat with a non-stick surface could be an excellent option.

Rules for storing finished mastic

Sugar mastic can be stored in the freezer for up to 2 months, but first it must be placed in an airtight food container or tightly wrapped in polyethylene.

Content

Using mastic to decorate a cake is becoming increasingly popular today. It’s not enough to know how to do it correctly. You still need to apply it correctly. It is especially difficult for a novice pastry chef to lay out the mastic without creases. In addition, the shape of the confectionery product is of great importance. From this article you will learn how to properly cover a cake with sugar mastic.

How to choose the right cake for mastic

Not every confectionery product can be covered with mastic. Sponge cake, honey cake, and shortbread are ideal for these purposes. Let's look at the recipes for each of them.

Biscuit

The basis for this cake is sponge cakes. Simple ingredients are used to prepare them. The basis is chicken eggs. Any mass of your choice can be used as a cream.

To prepare the biscuit you will need the following ingredients:

• chicken eggs - 8 pieces;
• granulated sugar - 220 grams;
• premium wheat flour - 250 grams;
• butter - 80 grams.

Step-by-step cooking instructions.

1. Break the eggs into a deep bowl, add sugar and mix thoroughly.
2. Add the sifted flour to the resulting mixture.
3. Melt the butter and add to the dough. Mix everything thoroughly again.
4. Divide the resulting mass into 2 parts and bake in the oven.
5. We assemble a cake from baked cake layers. Add a layer of cream between them. The sponge cake is ready to be covered with fondant.

Honey cake

To prepare this type of cake you will need the following ingredients:

• liquid honey - 2 tablespoons;
• chicken eggs - 2 pieces;
• granulated sugar - 1 teaspoon;
• soda - 2 teaspoons;
• margarine - 100 grams;
• premium wheat flour - 3 cups.

For the cream you will need:

• fat sour cream - 800 grams;
• granulated sugar - 1 cup;
• butter - 250-350 grams.

Preparation of cream:

We begin preparing the cream by kneading the butter with a fork. After this, add 1/4 of the required amount of sugar to the resulting mass. Mix all ingredients thoroughly again. Then add sour cream and mix everything thoroughly again.

Our cream is ready!

Preparing the cakes:

1. Place the honey in a small saucepan and slowly simmer it over the fire. After boiling, add soda and mix everything thoroughly. Honey must be boiled until a caramel color appears.
2. In a separate bowl, using a mixer, beat 2 chicken eggs and a glass of sugar.
3. Pour the resulting mass into a container with honey. Then add margarine and beat everything thoroughly again with a mixer.
4. After this, put the saucepan on the fire and add 1/3 of the required amount of wheat flour. Beat all ingredients with a mixer.
5. When the dough begins to thicken, remove it from the heat and continue adding flour while stirring constantly.
6. Cool the dough in a cool place or refrigerator.
7. Then we divide it into several parts. Roll out into individual cake layers and bake in the oven for 5 minutes at 200°.
8. When all the cakes are baked, you need to let them cool slightly, after which you can start assembling the cake.
9. Grease the cakes with sour cream.

Our cake is ready to be decorated with fondant.

Cake base cream for mastic

After making the cake, you need to think about the cream base with which it will be covered before applying mastic. Oil creams are best suited for these purposes. We will now look at the recipe for some of them.

Cream base made from boiled condensed milk

To prepare this cream you will need the following ingredients:

• boiled condensed milk - 1 can;
• butter - 30 grams.

Cooking stages.

1. Soften the butter.
2. Add boiled condensed milk to the butter and mix with a mixer.
3. Place the resulting mass in the refrigerator.

The cream is ready, now you can cover the cake with it.

Butter cream with proteins

• egg white - 4 pieces;
• butter - 300 grams;
• salt;
• granulated sugar - 200 grams.

Cooking steps:

1. Carefully separate the white from the yolk and place in a deep container.
2. Then add sugar and heat the resulting mass in a water bath.
3. Remove from heat and let cool.
4. Beat the butter until fluffy. Beat the egg whites separately, adding a pinch of salt first. After this, add butter to the whites, constantly stirring them with a mixer.

Our cream is ready.

Cream "Ganache"

To prepare the cream you will need the following ingredients:

• dark chocolate with a high content of cocoa beans - 200 grams;
• heavy cream - 125-200 milliliters;
• powdered sugar - 2 tablespoons;
• butter - 50 grams.

Cooking stages.

1. Grind dark chocolate.
2. Pour the cream into a deep container and place on low heat.
3. With constant stirring, bring them to a boil, then add crushed chocolate to the hot cream. After this, add powdered sugar and mix everything thoroughly.
4. Cool the mixture slightly and then add the butter while stirring constantly.

Our cream is ready.

Cake mastic - how to make it at home (5 recipes)

Sweets

Who doesn't love a nice tea party with a delicious homemade cake? And if you also decorate the product, then there can be no comparison with the purchased one!

How to make cake mastic at home yourself?

There are many different mastic recipes. Just choose the one you like. Probably the most common recipe for homemade cake mastic is marshmallow mastic . These are marshmallow candies (soufflé). It is best to use white candies, then they can be painted in the desired color. If the candies are two-colored, then they can be separated and different colors can be used separately.

So, place 1 recipe Candies of the same color (90-100 grams, one pack) in a bowl, add about a tablespoon of lemon juice (you can replace it with plain water) and put in the microwave for 10-20 seconds. If you prefer not to use a microwave, heat them in a water bath. The marshmallows should swell and increase in volume. After this, add the dye and mix the resulting mass well with a spoon. Now gradually add powdered sugar. You need to add it in small portions and mix our mastic thoroughly. The mastic is kneaded with a spatula or spoon, and when it becomes difficult to do, then simply with your hands on the table. For one pack of sweets you need from one to one and a half glasses of powdered sugar. If the mastic stops sticking to your hands, it means it’s ready. Now you need to wrap it in cling film (make sure it tightly envelops the surface and does not let air through!) and put it in the refrigerator for half an hour. From this mastic you can prepare various figures by sculpting. You can also roll it out into a sheet like regular dough and cover the cake completely with a mastic sheet. You need to roll out the mastic by sprinkling the surface with starch.

2 recipe. Chocolate mastic for cake The basis of this mastic is also marshmallow candies. But the ingredients are a little different. The color of the candy doesn't matter here because the chocolate will turn the fondant brown. So let's begin. Break 100 grams of dark chocolate into pieces and melt over low heat. Without removing the bowl of chocolate from the heat, add a pack of marshmallows. Stir the mixture continuously!

When the sweets are half melted, you need to pour 40 ml of 30% fat cream, 1-2 tablespoons of cognac and about a tablespoon of butter into the resulting mass. All this is thoroughly mixed over the fire until a homogeneous mass is obtained. It will be quite thick, but not hard, but fluid. Remove the resulting mixture from the heat and begin adding powdered sugar. For this amount of mixture you will need from 90 to 120 grams of powdered sugar. The principle is the same. Mix in the powder with a spoon and then with your hands. When the mastic stops sticking to your hands, it is ready. You can store it in the refrigerator, tightly closed. Warm briefly in the microwave before use.

Recipe 3 for mastic - milk To prepare this mastic, you need to mix milk powder, condensed milk and powdered sugar in equal proportions and knead the mixture until it is soft and plasticine. This mastic is never snow-white; it always has a slightly beige tint. But you can add dyes to it and paint it in a variety of colors.

4 way. Gelatin mastic This cake mastic is a little more difficult to make at home, but allows you to get finely crafted figures. Soak 1-2 tablespoons of gelatin in water for several hours. The water should be cold. After this, put the bowl with the gelatin mass on the fire until the clots are completely dissolved. Do not forget that gelatin should not be boiled under any circumstances. When boiled, it completely loses its adhesive properties. Then the dishes are removed from the heat and powdered sugar is added to the mixture. If you are adding liquid food coloring, you may need a little more powder. This mastic makes good flower petals and small details.

5 recipe. Another chocolate mastic To make this mastic, chocolate and honey are mixed in a ratio of approximately 2:1. The mass is thoroughly mixed. You can use both dark and white chocolate. You can add coloring to white chocolate.

What you need to know when working with mastic figures and coatings:

1. Powdered sugar must be ground very finely, otherwise the mastic will tear when rolling out. 2. Mastic should NEVER be applied to anything wet. It will simply dissolve. If the cake is covered with a mastic layer, then there should be a layer of marzipan or butter cream underneath it. Before this, the cake should stand in the refrigerator until the cream completely hardens.

3. To glue the mastic parts of the decoration together, you need to moisten the joints with water. 4. When exposed to air, the mastic dries out. It is better to make parts that need to be hard in advance and dry them. 5. Volumetric flowers and other figures should be placed on the cake at the very end. Otherwise, they will begin to absorb moisture from the air and may fall off. 6. If, after removing the cake from the refrigerator, moisture (condensation) appears on the mastic coating, it can be blotted with a napkin or dried under a fan. 7. If the mastic does not roll out well, you can warm it up a little, for example, in the microwave for greater plasticity. 8. The finished mastic is stored in cling film in the refrigerator for 1-2 weeks, and in the freezer for 1-2 months. 9. Finished and completely dried figurines can be stored for several months in a tightly closed container in a dry place. 10. Marshmallow mastic can be colored with food coloring on top. Happy creativity!

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1 comment

1. Coraleva confectioner:
   04/01/2019 at 6:15 pm

   I didn’t like these recipes, especially the ones with powder. For me, with powder it’s the easiest

   Answer

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Decorating a round cake

To cover a round cake with fondant, you need to know a few rules that will help you do it correctly.

Important! It is best to prepare mastic for covering the cake a day before use.

This is necessary so that the mastic does not tear, is elastic and retains its shape better.

To create a cake covered with fondant, you will need the following ingredients and tools:

• pre-baked cake;
• ready-made mastic;
• plastic rolling pin for rolling out dough;
• any cream for mastic;
• powdered sugar;
• a sharp knife, stacks, and a pastry spatula.

Coating a round cake with mastic step by step:

Stage 1. Coat the finished cake with a special mastic cream. After applying the cream, place the cake in a cool place for a short time. While the cream hardens, take a small amount of sugar mass and knead it thoroughly.

Advice! If you need a specific color, then during the mixing process you can add any food coloring to the mastic.

Using a rolling pin, roll out the dough into a thin layer. The thickness of the mastic should not be less than 3 mm, otherwise it will tear when applied to the cake.

Stage 2. After the mastic is completely ready to be applied to the cake, it must be carefully separated from the table and placed on the cake. To prevent the dough from tearing, you can use a rolling pin. To do this, carefully roll the dough onto a rolling pin from start to finish. In the same way, we roll it out on the cake.

Stage 3. Level the mastic. We start smoothing the mastic from the top. Gradually moving to the sides. The entire procedure is best carried out using a spatula. When the mastic layer fits tightly to the cake, you need to trim off the excess dough. This is best done with a sharp knife.

Important! When cutting off the excess, you must remember that in order for the bottom of the confectionery product to be smooth and look beautiful, you need to leave a small supply of dough.

After cutting, this stock must be carefully hidden inside using a spatula. This way, the edge will be smooth and the cake will have an aesthetically attractive appearance.

Delicious mastic with sugar

Sugar mastic is depicted in photos of cakes and pies. This is a universal way of decorating dishes, which does not require large expenses, although it can create real edible masterpieces. There are different types of mastic. Marshmallow mastic is very popular. If you have not yet come across a similar product, then we hasten to assure you that these are ordinary marshmallow candies. The advantages of such mastic are very great. It is worth noting the versatility of this product. It is quite easy to work with it and create the desired textures.

Mastic with sugar for cakes

To prepare a product such as marshmallow mastic, you should watch the video or follow our simple instructions. You will need marshmallow candies, powdered sugar and water. This mastic is prepared in the same way as regular mastic, but its properties are slightly different. It takes the desired shape very easily and is lighter in weight. This is great material to work with.

Regardless of what type of mastic you prefer for your work, you will be satisfied. Using this substance, you can hide defects in cakes, while giving the cake the desired mood and theme. Mastic is a very practical edible material that every housewife should use to decorate her exquisite desserts.

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Coating a square or rectangular cake with fondant

The process of covering baked goods with mastic of this geometric shape is slightly different from the method of covering a round cake with sugar, discussed earlier.

To work you will need the following ingredients and materials:

• baked square or rectangular cake;
• pre-prepared mastic;
• mastic cream;
• brush for applying cream;
• a rolling pin, preferably a plastic one, for rolling out the sugar mass, as well as a mat for mastic;
• pastry spatula, preferably plastic;
• sharp knife.

The process of covering a square or rectangular cake with mastic is described in detail in this video tutorial:

Coating a multi-tiered cake with fondant

The method of coating a multi-tiered confectionery product with mastic is no different from covering a single-tiered one.

First you need to decide on the size of the baked goods and its shape. Then you need to apply the cream base under the mastic and only after that start covering the cake with sugar mass.

We start wrapping the confectionery product from the bottom tier. Then we tighten the top tier.

After this, we install special wooden skewers for the second tier. This is necessary so that the upper and lower tiers keep their shape and do not fall apart. The two-tier cake is ready. Now it can be safely decorated with various compositions and decorative elements.

27.03.2018

How to use sugar paste to turn an ordinary cake into a work of culinary art? It is used to cover the surface of baked goods, to make figures and decorative elements for decorating sweet dishes. You can buy ready-made mastic in the store or make it yourself. To do this you need:

• 4 full teaspoons of gelatin;
• 4 teaspoons glucose;
• a teaspoon of glycerin;
• 60-70 ml of boiling water;
• powdered sugar.

Cooking process:

1. Pour gelatin into a cup and add cold water to allow the powder to swell. Dilute with a certain amount of boiling water, stir thoroughly until dissolved. Add glucose to it, stir until smooth.
2. Pour the gelatin-glucose mixture into the powdered sugar, add glycerin, start kneading everything. The process will take a few minutes. The contents should have the consistency of soft plasticine; if necessary, add sugar and a little hot water. You need to knead the contents for at least 5 minutes, which is necessary to completely combine the components.

The presented number of components is enough to cover a cake with a diameter of about 25 cm, to make some decorations on it, such as a ribbon around it, a figurine, an inscription. Depending on your wishes for the decor and size of the product, you increase or decrease the proportions. Excess can be frozen and used again.

Making the mask flexible

To make the mastic flexible and plastic, some subtleties must be observed. It is worth carefully sifting the powdered sugar and making a small hole in this slide, then mark the gelatin into this hole, after which you should very quickly mix all the ingredients and knead a kind of dough. You should get a fairly homogeneous white substance. If you do everything correctly, following our advice, you will eventually be able to get plastic mastic from sugar.

Making flexible mastic with your own hands

Many cooking shows tell you how to make fondant at home. The recipes are always different. We suggest you follow our recipe, there are no difficulties in it, the only thing that is required from you is attention. After you have received the mastic, you can roll it into a layer. In order not to damage the surface, the mastic must be covered with a thin film, and only then begin to roll out.

This is a great decoration for any sweet dish. You can use various cutters to cut out flowers or animals. You can also create complex compositions from sugar figures; you only need to use your imagination and a boring dish will immediately turn into a complex, bright composition. You can create a flower by first cutting out the required number of petals, leaves and the middle. Your drawing doesn't have to be flat. Mastic allows you to create three-dimensional compositions.

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Features of working with sugar mastic

• The cake we plan to put the decoration on cannot be topped with whipped cream. Unfortunately, this cream dissolves the mass. If you want to coat the dough, the top layer should be butter. It is also good to grease the cake a few hours before decorating. It will harden and there will be no danger that the cream will leak out from under the decor.
• Vegetarians can use agar-agar instead of gelatin.
• Glycerin is not necessarily necessary to create a mass; the component increases plasticity and prolongs the time of working with mastic. The liquid is added when the consistency has dried slightly and begins to crumble when rocked. When making figures, it is also worth adding glycerin - it will be easier for you to sculpt small parts. Secret: you don’t need to buy glycerin in a specialized store; you can use the drug from a pharmacy - it’s cheaper.
• If we are working with only part of the volume, the rest of the sugar mastic should be tightly wrapped in food foil or a plastic bag. Then it will not dry out and crumble. The product protected in this way can be used when needed. Without coating, the mastic will dry out in 15-20 minutes and become unusable.

Coloring the sugar mass can be done in several ways, because... There are several types of dyes - gley or in powder form. Dry mixtures are more effective, but novice cooks may have problems achieving the desired color saturation when using them.

How to work with sugar mastic:

• In order for the cake to be covered with an even layer of mass, it is necessary to roll out the thinnest “pie” with a diameter several centimeters larger than the area of ​​the culinary product (these several cm are the height of the cake). Such a mass should be homogeneous and without holes. For this job you need a rolling pin and a flat, smooth work table. You can use a silicone mat lightly dusted with powdered sugar to prevent anything from sticking. If you plan to use the mass frequently, it is recommended to purchase a professional set. It includes a plastic board and roller, a set of shape cutters and molds.
• To glue individual elements, use water, glycerin, and a little butter. The liquid attaches the parts well, but you must remember not to use too much of it so that the mixture does not dissolve. Glycerin is useful for jewelry that has begun to dry out slightly. With larger items, when you need to attach a figure to the cake, coat the bottom with buttercream in a measured amount. Edible glues exist, but they are rarely used in home cooking.

Mastic based on marshmallows

How to make mastic from marshmallows? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to completely cover the product and sculpt several figures. It is better to choose plain marshmallows.

Required ingredients:

• marshmallows – 200 g;
• powdered sugar – 500 g.
• a piece of butter - approximately 30 g

Step-by-step master class of marshmallow-based cake mixture with your own hands at home:

1. Place the marshmallows inside a container to heat in the microwave. If you don’t have such a device, heat it in a water bath. Add a piece of butter. Let it sit for 30-40 seconds or more until the volume of the base doubles.
2. Sift the powdered sugar in portions and mix the mastic with a spoon. If you want to make it colored, add dye right away.
3. When mixing with a spoon becomes difficult, sprinkle the table with powder and knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
4. When the mastic stops sticking, wrap it in cling film and leave for half an hour. After this, you need to knead it, rolling it out with a rolling pin.
5. You can store the mixture in the refrigerator for up to three months. Before use, it must be heated in the microwave, kneaded with the addition of powdered sugar.