How and from what can be made mastic for decorating dishes?
Of course, any important and most striking decoration of the festive table is a cake, which, regardless of whether it is a wedding or a birthday, is one of the main characters of the event.
You have probably come across such cakes more than once, in appearance they resemble real works of art: soft outlines, perfectly smooth surfaces, and the figurines and decorations with which these sweet beauties are decorated can be easily confused with real ones, because they are really close to your real prototypes!
There are even such instances that are pitiful, they are so unusual and realistic in their performance. This effect of the master of cooking is achieved with the help of mastic, this material perfectly copes with the task of decorating cakes and other culinary products.
For those who first encountered this way of decorating with their own eyes, it’s probably hard to guess how this is done in general, most housewives believe that only experienced professionals are able to decorate a cake with the help of mastic.
There is a part of the truth in this, in order for you to really get a beautiful creation, experience and practice are simply necessary, but it is not necessary to be a professional pastry chef. Having practiced several times, you will understand what and to which, and then you will surely delight your loved ones with an unusual dessert, the main thing in this matter, as in many others, is desire!
Mastic for decorating confectionery products is divided into two main types - the one that is prepared on its own at home and the one that is produced in production.
Of course, at home you can always make such mastic, which is necessary for you, but the taste properties of home and industrial are not particularly different.
But the real housewives are not looking for easy ways, so we have prepared for you a complete selection of tips that will explain to you how to make mastic for the cake or for other pastries with your own hands.
What happens mastic?
This amazing combination of several ingredients is a viscous and plastic mass that even slightly resembles clay or hard dough.
In fact, from the correctly mixed and prepared mastic, it is very easy to sculpt various figures and patterns, it does not stick to hands and easily lends itself to various forms.
In order to get this consistency, it is necessary to try out various recipes several times, because, it turns out, mastic is of various forms, with which it is easier to manipulate depending on certain conditions.
By the way, ready mastic can easily be stored for a while. This is necessary in cases where there is excess material left from one product or, for example, you decide to prepare for an event in advance.
In order for it to be preserved in its proper form, the mastic needs to be packed in plastic wrap, and then put into a plastic container with a lid, and in this form send it to the freezer, where it can easily lie down for about two to three months.
By the way, if you decide to decorate the cake with some figurines made of mastic, then you should do this in advance, they must lie down and stand for at least a couple of weeks before they are planted on the cake, so you will avoid all sorts of deformations and curvatures.
If you learn to work with such material, your cakes will be able to please others with incredibly beautiful figures and decorations: flowers, bows, hearts, men, booties or tsiferki, letters - this is not all that can be made from mastic.
As you have probably understood, decorating cakes with the help of such tricks is a whole art that requires imagination and a strong desire, only under such conditions you can get original creations.
In order to work with mastic, you need special stencils or cuttings that will help you in creating figures. In addition, for any recipe for making mastic, you will need a flat surface (wooden board or dry table), rolling pin, ruler, round knife, food wrap and color tape.
Turning to any example of such works, you can immediately notice the rich colors and bright colors, thanks to which such incredible pictures are created. How it's done?
The easiest way to use food dyes, and the usual colors that we use to paint Easter eggs will do. If you are categorically against any chemistry, then natural food colors will come to your aid. What are we talking about?
We are talking, for example, about beet juice, which will color mastic in red, spinach juice - in green, and carrot juice - in orange. Of course, the colors will not be so saturated, but absolutely natural.
It is more correct to add dyes in the process of making mastic than to the already prepared mass, but if this already happens, remember that to begin with, a small ball is formed from the mastic, in which a small depression is made. We drop a couple of drops of color into it and carefully stir our ball.
How to make mastic from sugar, marshmallows or marshmallows?
It is believed that the easiest way to prepare mastic from marshmallows or marshmallows, and for those who do not know what marshmallows are, these are small marshmallow candies with a consistency texture, often produced in small packs or sold in bulk in the form of worms, vampire jaws and other figures.
- Chewing soufflé (marshmallow) - 50 g;
- Sugar powder - 1-1.5 glasses (depending on the consistency);
- Lemon juice - 1 tsp;
To begin with, you will have to organize a water bath: we put a pot of water on the gas and a plate on it to which it will be convenient to install a bowl of marshmallows.
Fill candies with lemon juice and begin to heat the bowl, sometimes we do not forget to stir.It is important not to overheat the soufflé, wait for the moment when it starts to melt and slightly increase in volume. When you see this, then remove the bowl from the heat and, if you want to dye your mastic, you fall asleep or fill the dyes.
Now mix the melted mass with ¾ cup of powder, add it a little, knead parallel to the dough, achieve such a texture so that it does not stick to hands and become smooth. If you feel that the paste will stick to your hands, then add some more powdered sugar. When everything is ready, tightly wrap the mass in cellophane and remove for half an hour in the refrigerator.
- Marshmallow - 170 g;
- Dry cream - 70-80 g;
- Sugar powder - 300-500 g (how much is absorbed);
- Lemon juice - 1 tbsp. a spoon;
- Vanilla sugar.
Crumble the marshmallow into small pieces, pour them with lemon and send to the microwave for 30 seconds (replacement of the steam bath).
You should get a warm mass, which we mix with a pinch of vanilla, dry cream and pour into this mixture a little icing sugar, while constantly and thoroughly knead the mass. We achieve a mixture similar to plasticine, wrap it in cellophane and send it in half an hour in the fridge.
- Do not forget that the mastic can not be long on the air - it dries.
- Thoroughly choose the powdered sugar - it should be without small crystals of sugar, otherwise they will tear the mastic layer when rolling.
- You can cover mastic only cakes that are covered with a special outer layer - from oil cream, ganache or marzipan.
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