Decorating cakes with mastic can be a challenge. After all, you need not only to be able to accurately create jewelry, but also to choose the right kind of mastic , and this is quite difficult to do in all the variety of options offered. Of course, it is easier to work with special ready mastics from stores, but it is much cheaper and, more importantly, it is more natural to use mastic of own production. Also, special tools will be good helpers, but in today's master class we will do without them and for beginners, we will tell you how to properly decorate cake with mastic.
How beautiful to decorate a cake with mastic by own hands?
We will need a mastic of two colors, for example, white and black. But maybe several colors, it all depends on your mood. It is better to use mastic milk and chocolate, then you do not have to use dyes, and on the cake they will not turn into a hard crust, but remain as tasty and soft.
White mastic is laid out on a sheet of parchment and rolled out with a usual rolling pin into a thin enough layer, a little thicker than usual for covering cakes. Parchment is used necessarily, so that the mastic does not stick to the dosochke or table, tk. we will need to transfer it to cake. Dark mastic rolled a little thinner.
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Now the chocolate layer is cut into narrow strips in such a way that at least one edge is pointed. To do this, it is better to use a thin small knife, for example, for cleaning vegetables. We put ready strips on white mastic parallel to each other imitating the color of the zebra. Start better from the middle, laying out the longest stripes there.
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Now cover the composition with another sheet of parchment and roll it with a rolling pin so that the strips of dark mastic are imprinted into the base of white mastic. Now the finished coating, enclosed between the layers of parchment, is turned in such a way that the top side with the strips is on the table. The parchment on which the white base was rolled is carefully removed, and the layer of mastic is transferred to the cake.
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We remove the second layer of parchment and gently tighten our cake. The excess edges are cut off with the same thin knife.
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Using this technique you can get a different decoration. If you roll with a rolling pin just a little, without typing strongly the strips, then you get a more voluminous ornament. From above, if desired, you can add any decor.
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