Before you figure out how to make mastic for a cake, you need to remember what it is all about. Mastic is used to decorate cakes, it is made of different figures. The composition of the mastic for the cake necessarily includes powdered sugar, and depending on the recipe, the remaining ingredients are added. So there is a recipe for making mastic for a cake with gelatin, with milk, and even with marshmallows. Interested in how to prepare mastic for cake with these ingredients? Now tell.
How to make milk mastic for cake?
Milk mastic for the cake is made from condensed milk, add cognac at will. Figures, molded from milk mastic, will be soft and edible.
Ingredients:
- milk powder - 160 g;
- condensed milk - 200 g;
- powdered sugar - 160 g;
- lemon juice - 2 tsp.
- cognac - 1 teaspoon;
- food colorings.
Preparation
Sugar powder and milk powder sift and pour a slide on the table. Slowly pour condensed milk into the middle, mixing the mastic. We knead it until the mastic becomes homogeneous and elastic. If the mastic sticks to your hands, add a little more sugar powder. If the mastic starts to crumble, then mix a little lemon juice with the mass. If desired, the mastic can be dyed with food colors. To do this, add a few drops of food color to the desired volume of mastic. Ready mastic is better to use immediately, but if there is a need to use it the next day, then wrap it in polyethylene and put it in the refrigerator.
How to make mastic for cake from gelatin?
Gelatin gelatin is hard, it will be problematic, but the figures will be very clear.
Ingredients:
- water - 55 ml;
- gelatin - 10 g;
- powdered sugar - 600 g;
- lemon juice - 2 tsp.
- food colorings.
Preparation
Gelatine soaked in cold water to swell. Then put on the stove so that the gelatin is dissolved. We do not allow boiling, otherwise the mastic will not work - gelatin will lose its properties, it will burn and will get an unpleasant smell. Sugar powder sift and pour out on the table slide, if a portion of the mastic is large, then it is better to mix in a bowl. We make a depression in the middle of the slide and pour in gelatin. Mix the mastic and add lemon juice, if it crumbles or powdered sugar, if the mastic is sticky. Dyed in different colors with food colors, cover the mastic cake or wrap it in polyethylene and put it in the refrigerator.
How to prepare mastic for a cake of marshmallows?
Ingredients:
- powdered sugar - 350 g;
- marshmallow - 170 g;
- dried cream - 80 g;
- lemon juice - 1 tbsp. a spoon;
- Vanillin - on the tip of the knife.
Preparation
If you want to get a colored mastic, then you can take a multicolored marshmallow and make mastic alternately with a marshmallow of each color. Though it is possible and to make up with the help of food coloring ready mastic.
Zephyr is crumbled and heated in a microwave for 30 seconds (you can do it on a water bath, but it will take longer). Preheated marshmallow mash with a spoon. Mix dry cream, powdered sugar and vanillin. Pour this mixture in small portions to the mashed marshmallow and knead the mastic. Pour the mixture until the mastic becomes elastic and will not stop sticking to your hands.
How to cover the cake with mastic?
How to prepare mastic for a cake is now clear, it remains to find out how to cover this cake with mastic.
- To begin with the mastic needs to be rolled out. To do this, sprinkle the table with corn flour or sugar powder. Roll out the mastic with a rolling pin, pouring powder on the table, so that the mastic does not stick.
- How much should mastic be on the cake? We take into account that the mastic will cover not only the top of the cake, but also its sides. Make a circle of mastic a little more than necessary - then you can cut off later. For example, a cake height of 6 cm and a diameter of 25 cm will need a cake of mastic with a diameter of about 40 cm.
- Mastic gently pressed to the surface of the cake with the palms, trying not to touch the fingers - the prints will remain. On the freshly impregnated cakes mastic can not be applied - it melts. There must be some layer between water and mastic, dry cake or oil cream.
- We cut off excess mastic with a knife.