Delicious mastic for cake at home: 7 best recipes, ideas, photos

In a festive cake, not only delicious content is important, but also a beautiful feed. This will help the sweet decoration.

Mastic cake decoration Allows you to turn homemade baking into a culinary masterpiece, make a confectionery product not only tasty, but also attractive. But it is important to be patient and gain skills. Any interested culinary will cope with this task thanks to our selection.

How to paint the cake mastic: Important Tips, Cooking Secrets

  • The main component of the mastic for cake Sugar powder. High-quality sifting powder affects the properties of the workpiece. The presence of lumps and large saharics impair the integrity of the design.
  • Enhance the plasticity of mastic Allows cool temperature. The mixed product must be placed at least half an hour in the refrigerator. It is well kept for more than a week. The freezer extends the safety of the product to two months.
  • For tight mastic cake rolled up with a wooden rolling pin. It is better to make a blank with a margin. Extra pieces are easily cut with a knife.
Stages
Stages
Definition of norm
Definition of norm
  • Sugar-based dough is tinted in the process of mixing the components. When using several shades to decorate the cake, a colorless mastic is first divided into portion pieces.
  • When tinted one of the pieces, the remaining billets should be wrapped with cellophane and send to the coolness to avoid graze.
  • The dye is more convenient to add inside the formed ball and lay down to a homogeneous shade of the entire mass.

How to paint the mastic for a cake:

Dyes are used both natural and synthetic. Their composition may be dry, liquid or gel.

  • Very easy to give color from ordinary products. Beck juice allows you to get shades from light pink to dark red . It all depends on the amount of added juice. The brightness of the shade gives a pinch of citric acid.
  • Source Orange color Speaker carrot juice . It should be maximized as much as possible and fry. After that, you can squeeze and use juice.
  • Suffered spinach Allows you to get green color. Various color shades are obtained from the juice of berries and grapes.

Honey mastery for cake at home

List of components:

  • Fullack of Honey
  • 35 g of water
  • 10 g gelatin
  • 2 cups sweet powder
Honey
Honey

How to cook honey mastic:

  1. Sweet powder Skip through a sieve.
  2. Gelatin cover with water, and give time to absorb liquid.
  3. Honey melt to a liquid homogeneous state.
  4. To the hot honey product to attach the gelatin and wash the grains to the complete disappearance.
  5. The resulting mass is gradually connecting with a powder. Control the softness of mastic.

Sugar mastic for cake at home

List of components:

  • Half lemon
  • 1/4 glasses of water
  • 0.5 kg Sweet powder
  • 15 g gelatin
  • 1 g Vanilina
Yellow-white decoration
Yellow-white decoration

How to cook sugar mastic:

  1. According to the recommendations on the packaging dilute water with gelatin.
  2. Prepared gelatin mass connect with vaniline and a spoonful of citrus juice.
  3. We gradually attach sweet powder. We wash to eliminate the lumps and the optimal elasticity of the workpiece. Sugar mastic for cake Ready to staining.

On a note: Excessive mixing of sweet powder turns mastic for a cake in dry crumbly mass

Children's mastic for cake at home

List of components:

  • 0.15 kg of children's mixture and powdered sugar
  • 0.1 kg of condensed milk
  • 30 g of lemon juice
Decorating
Decorating

How to make milk mastic:

  1. Shop sweet powder without additives pass through a sieve.
  2. A high-quality mixture for kids is sifted and attaching to the powder. Mix thoroughly.
  3. Condensed milk to mix with citrus juice and gradually attach dry ingredients.
  4. We wash to smoothness and, if desired, add a dye.
  5. Milk mastic for cake It is placed in the film for storage in a cold place. Not more than 30 minutes is required.

How to make a mastic for a cake at home from marshmallow?

List of components:

  • Packaging Marshello
  • half a glass of sweet powder and starch
  • Half lemon
  • 1 tsp. butter creamy
Wonderful combination
Wonderful combination

Mastic for cake at home:

  1. Marshmallow sweets pour into a deep glass bowl. Heat in the microwave 20-30 seconds.
  2. Add lemon juice and liquid butter. We mix homogeneous mass.
  3. Starch with sugar powder and skip through a sieve.
  4. Gradually combine dry ingredients with liquid. Mix thick elastic mastic. Mass should be glittered and not to pester hands.

Chocolate Mastic Cake: Recipe

List of components:

  • 1/2 Tiles of Dark Chocolate
  • 100 g marshmallow and sweet powder
  • Cube of butter (20-30 g)
  • 40 ml brandy
Sweet tooths
Sweet tooths

How to make chocolate mastic:

  1. Chocolate tiles open on pieces, put in a small pan and melt on small fire.
  2. Next, add Marshemellos. Ingredients constantly stir, gradually connecting butter and cognac. We wash the thick liquid mass and remove from the fire by adding powder.
  3. Manually smear before getting soft and elasticity. Chocolate mastic for cake should not stick to hand.

Mastic gelatin for cake

List of components:

  • 1 tbsp. l. Honey and gelatin
  • 1 tsp. Lemon acid
  • 1/4 glasses of water
  • 1/2 cup starch
  • 1 cup sweet powder
Masterpiece
Masterpiece

How to make mastic from gelatin:

  1. Gelatin is covered with water for swelling. With the help of water vapor, bring it to a liquid state.
  2. Liquid gelatin to connect with honey and lemon acid.
  3. Dry ingredients are gradually added to the gelatin mass and smooth homogeneous mastic is mixed.
  4. Deep bowl we are dragging the cellophane and pour the smelted Mastica for cake . We put in the fridge for thickening.
  5. After the refrigerator, it needs to smear it well. If it is necessary to warm up a little in the microwave.

Cake Mastic Current

Mastic for cake on condensed milk Ideally works as the main coating for the cake, as well as a small figurine.

List of components:

  • 0.4 kg of powdered milk
  • 250 g sweet powder
  • 180 ml of condensed milk
  • 1 tsp. Juice Lemon.
Elastic
Elastic

Mastic with condensed milk at home:

  1. Dry milk to join sweet powder. Get rid of lumps with a sieve.
  2. In spacious dishes, we pour a condensed milk, add lemon juice and mix.
  3. The condensed milk is gradually byfeit dry ingredients and knead the elastic mass. Properly mixed mastic is not sticky and similar to plasticine. The stickiness is regulated by powdered sugar.
  4. For the preparation of color mastic, we divide the workpiece into several parts and mix separately with dyes.

Compliance with the recommended proportions when kneading and proper storage will make a good result.

Ideas for decorating cakes mastic: photo

It is important not only to correctly pick up the ingredients for mastic, but also beautifully decorate the cake with it. Therefore, having studied ways of cooking Mastics for cake Now it's time to view what masterpieces can be created.

Chic
Chic
Winter
Winter
Tender
Tender
Festive
Festive
Decoration
Decoration

Cakes
Cakes
Winter
Winter
Ideas
Ideas
By holiday
By holiday

Video: decorate the cake at home

Mastic for cake - Photo Step 1

1. Prepare all the necessary ingredients. Sugar powder buy ready or make yourself with a coffee grinder.

Mastic for cake - Photo Step 2

2. Marsellos fold into the glass bowl, add lemon juice and water. Put in the microwave for 30 seconds.

Mastic for cake - Photo Step 3

3. Marshmallow became very soft, it needs to be pretty stirred by a spoon. Now mix the sugar powder and starch, please add the resulting mixture to the marshmallo, kneading the mass just like the dough.

Mastic for cake - Photo Step 4

4. Finished mastic should be viscous, soft and not sticking to the hands, like plasticine. As you can see, nothing complicated, now you can do a variety of figures from it or tighten the cake.

Average rating: 3.8, total votes: 52

Important! The video may differ from the text of the recipe!

Mastic for cake at home

No store cake is capable of replacing that heat and care, which are invested in homemade baking. But with all the soulful's domestic sweets, they are rarely pleased with the eyes of professional confectioners. Fix this state of affairs will help cooking mastic for a cake at home. We will tell you about how to use it, and offer you several recipes and culinary lifehams.

What is it?

Mastic is a sweet pillaby mass resembling plasticine consistency. With it, you can make volumetric or flat decorations for cakes, as well as completely cover one or more cake tiers, getting the effect of a smooth, satin surface. The basis of the mastic is a sugar powder, which is why its choice is worth paying great attention: the thinner of the grinding, the more smooth and elastic it will turn out.

Mastic for cake at home

How to cook mastic?

First of all, it is necessary to decide why you plan to use it, because different compositions have different elasticity: for example, honey is excellent for tight cakes, but the figures from it are worse hold the shape, especially in hot rooms. And sugar is excellent to create jewelry, but if the proportion is not compared or too thin layer can crumble and crack. Goals set? Then, forward, for business! If you want to make your mastic colored, then at the stage of kneading the test you can add gel food dyes.

Sugar mastic

You will need:

- Sugar powder - 500 g

- Water - 60 ml

- Gelatin - 1 tsp.

- lemon juice - 1 tsp.

- Vanillin.

Mastic for cake at home

How to cook:

- asking sugar powder through fine sieve.

- Host gelatin water at 20-30 minutes, then stirring, heats on a water bath.

- Add lemon juice and vanillin, and then start pushing sugar powder with small portions, stirring the mass.

- continue to knead sugar dough, not arguing a consistency to a solid mixture.

- Finished mastic wrap food film and store in the refrigerator.

Mastya from Marshello

You will need:

- Marshmello - 300 g

- Water - 60-80 ml

- Sugar powder - 250 g

- Vegetable oil

Mastic for cake at home

How to cook:

- Marshmallow with two teaspoons of water in a water bath or in a microwave stove, stirring the mass every 30 seconds.

- A bowl of the mixer and a whisk for kneading the dough lining with vegetable oil, flores there a melted mass, add sugar powder and the remaining water.

- Six sugar dough prior to the state of homogeneous elastic mass.

- Put the mastic on the board, lubricated with vegetable oil, and bring to perfect consistency manually.

Honey mastic

You will need:

- honey - 90 g

- Water - 25 g

- Gelatin instant - 8 g

- Sugar powder - 500 g

Mastic for cake at home

How to cook:

- Sugar powder as a sieve.

- Gelatin boiling water and leave for swelling.

- Honey send to the water bath and wait for the complete dissolution of all Sugar crystals.

- Mix the gelatin with more hot honey and stir until complete dissolution.

- In the sugar powder, interfere with the honey-gelatin mass, not allowing the receipt of too dry consistency.

Ways to decorate mastic

Cake tightness

The cake tight mastic should be the most elastic, so if your mastic was stored in the refrigerator, it is necessary to heat it before tightly or at least give it at room temperature for about an hour. If the mastic sticky, lining the rolling pin and the board, on which you will roll out the mass, vegetable oil.

Mastic for cake at home

Shatting the mastic evenly, seeking a homogeneous layer of 3-5 mm, then take a ready-made web and a cover of them cake. Starting carefully drive out air from the space between the biscuit and the mastic, if the folds are formed, it will be enough to just smooth them with a spatula or a confectionery spatula. Cut the surplus of mastic with a knife for pizza and the rising mass at the base. Cake ready!

"Lace" decor

For this type of design, the already covered cake and additional materials will be needed: for example, catter. Catter is forms for trimming dough or mastic, they are different forms: from simple, large and round, to complex and small. Mastic for lace should be a little more dense and well keep shape.

Mastic for cake at home

It is racking the mass on a lubricated butter or sprinkled with a starch board until a layer is 3-4 mm and cut it in height of the cake. Inside the received rectangle start cutting cutters "lace", for example, flowers. It looks very beautifully combination of color tights with white lace on the side. After the design is cut, it remains only to gently separate the mastic from the board and smooth to board the cake. Slices of cut decor can be used to make a top of your confectionery masterpiece!

Mastic for cake at home

Mastica roses

You will need a few round catter with different diameter from 3 to 6 cm (you can use wineglass), rolling pin, board, corn starch, water, brush, toothpicks.

Before working, the mastic needs to be used in the hands so that it becomes more supplied, the working surface is sprinkled with corn starch, crack the mastic into a thin layer of no more than 2 mm and cut out with the forms of the mug - 5 smaller diameter and 5 more.

Mastic for cake at home

On the edge of each mug, you need to walk with your fingers to make it thin and a little wavy as a real pink petal. Leave the petals to dry 10-15 minutes and proceed to the flower assembly.

In the center of each flower there should be a "bud" - a small cone from mastic. Now every petal need to be lubricated with water a little at the base and carefully smooth to the cone, forming a flower from the center to the edges. Nasadi The base of the rose on the toothpick, a little removal of the petals and leave the flower to dry. After a rose, you can remove from the toothpick and decorate the cake.

Mastic for cake at home

How to paint the mastic, if there is no dye?

You have excellent mastic, but there are no gel dyes in the house? You can add a bit of color using products that you have in the kitchen!

The red color will provide cranberry juice passed through a sieve or crimson syrup. Pink helps to achieve beets. Yellow will come from a napny turmeric or saffron. Carrot juice will give a mastic orange. Berries of blueberries or black currant will create a beautiful shade of violet, and brown will be with a cocoa powder or strong coffee.

Mastic for cake at home

That's all, now you are in full confectionery combat readiness and you can fight with your culinary talents of home and pamper them not only delicious, but also beautiful sweets!

Masty even a simple cake will turn into a confectionery masterpiece. From it you can create any decoration. The basics of work with mastic can master each - it is easy. From the article you will learn how to make a mastic with your own hands, how to cover the cake, and what is the difference between the types of mastic.

Mastic masterpieceCake coating with mastic or the creation of decorations from it is an easy way to turn ordinary pastries into a confectionery masterpiece. Mastica can be bought or done independently. Get basic skills in the art of work with a mastic mass, using master classes with photos and videos.

Finished sugar mastic is always available in the online store Supermarket for confectioners In this section. You can buy online production of England, the Netherlands, Turkey and other countries. Here is on sale as «Basic »White mastic and color. Packaging price of color mastic - about 240 rubles.

Such mastic for professionals and novice confectioners has all the necessary properties:

  • homogeneous;
  • It stretches well, does not crumble;
  • With a neutral sweet taste or with different tastes.

In addition, you can immediately purchase exactly the variety of mastic, which is best suited for your goals. Severe three categories:

  • universal;
  • for tightness;
  • for modeling.

If you want to try to make plastic mass with your own hands, then it is also possible.

Masty at home

To begin with, determine what purpose you need to make mastic. Dairy is suitable for coating cakes (Based on dry or condensed milk), chocolate and mastic from Marshello. To create figures - chocolate, sugar and marshmallow.

Mastic at home from Marshmello is the most popular and simple recipe. If you step by step to perform all items, then you will have almost universal mass.

You need four components - marshmallow (one hundred gr.), sugar powder (250. gr.), some lemon acid and water.

  • Put the marshmallow into the bowl, add a pinch of citric acid divorced in the tablespoon.
  • Put the bowl into the microwave to the maximum power. Marshmallow must be good.
  • In the mass start interfering sugar powder. Work as a test - mastic should become smooth and elastic.
  • Cutting ready-made lump in the sugar powder, wrap in the film and put half an hour to the refrigerator. After that, you can start the cake decoration process!

This delicious and simple mastic for the cake is easy to stain with food dyes. There are two ways to make a mass color:

  • add a dye when mixed - so it turns out tender shades;
  • To paint the finished cake or figure. The color will be brighter, you can combine tones and paint complex decorations. But necessarily give the surface to dry!

Another kind of mastic designed for the modeling of jewelry and figurines is gelatin. It is snow-white, quickly freezes. It is good to sculpt trees, bridges. It will take:

  • 0.5 ppm gelatin (2. gram)
  • 2 tsp water (ten ml.)
  • 100 gr. Sugar powder
  • A pair of lemon juice drops.

It is necessary to give the gelatin to swell in the water, then melt it in a water bath. After dissolving, gradually add powder, kneading as the dough. Watch that the mass does not become too thick - if it began to crack, add lemon juice.

Work with mastic

Working with mastic is not such a complex process as it may seem. You only need to take into account several important rules. Coloring mastic

  • If you make mastic with your own hands, use high-quality sugar powder. It should be without grappy - due to the sugar crystals, the plastic mastic will rush.
  • To glue the decoration from mastic to the cake, moisture the desired part of the surface. Parts of the collected figures can be glued with egg protein.
  • Large figures need to be done in advance and give them to dry.
  • Complex and volumetric flowers after drying should be stored in the refrigerator, and gluitive - shortly before the cake is supplied to the table. Otherwise, they will absorb moisture from the air and can lose form.
  • To the glitter surface, lubricate the cake with vodka 10-20 minutes before the feed. The alcohol will quickly disappear, and the cake will be brilliant.
  • For coloring, dry and gel dyes are best suited.
  • It is easy to paint the mastic at the stupid stage, if you roll it into the ball and make a deepening in the center. The dye is applied to the toothpick. Then knead.

Do not mind immediately for the complex forms and figures: Cut the round cake, make simple flowers or cut with forms of decoration.

Nuances of working with mastic for cakes

If you want to cover the cake with mastic, you need to pre-prepare the surface of the product. It is suitable for mastic chocolate ganash, oil or caramel cream, marzipan. Such. «layer "will help mastic to keep the form: she «Flowing "from moisture, so it is impossible to apply it on cakes with impregnation or sour cream cream.

Sometimes they advise to cover the upper cake and borties by apricot jam. But in this case the ass «The wrapper of the cake will swell from moisture.

A few more advice:

  • Pre-align the surface: apply cream, crumple it with a spatula, let it be frozen in the refrigerator, and then check that the layer is smooth. Mastic will not hide irregularities.
  • Ready cake is better not to store for a long time in the refrigerator. If you pulled out the product, and it was covered with microcapels of water - do not erase it, let me evaporate yourself. Otherwise, stains will remain on mastic.
  • Do not roll the lot too thin. The perfect thickness is 3-4 mm. The table or board must be sprinkled with a powder or starch. Silicone rug is well suitable.

Work with mastic for cakes is easier if you use multiple useful tools. These include:

  • Ideally smooth rolling pin;
  • leveling iron;
  • rotating stand;
  • Roller for trimming edges.

All this can be bought in the section «for mastic and marzipan »On the website of the online store Supermarket for confectioners .

Mastic cake decoration - how to make

To make a cake with mastic - simple or complex, do not need to hurry. Then even a novice confectioner will be able to make his little masterpiece. The algorithm of a simple cake tightness looks like this:

  • Roll the circle from mastic. The diameter of the circle should be approximately equal to two cake heights plus it diameter. Add to this a couple of centimeters «on trimming ";
  • Screw the mass on the rolling pin and move to the cake;
  • Scroll over the iron, trying not to stretch the mass. Then lay the corners;
  • Carefully laid the sides, removing the folds. Come on the iron on the surface;
  • Cut the roller surplus.

On average, on a cake with a diameter of 15 cm and a height of 10, it will be necessary to pick up the mastic. And for large, with a diameter of 35 cm - two kilograms.

If you did not calculate and bubbles remained on the surface, then you can get rid of them, raising the edge edge and putting it again. If you leveled the top and moved to the sides - you do not need to go back to it and discharge on, because the mastic is far away.

Cake decoration with mastic can be carried out using the harvested circles exactly along the diameter of the cake and the tape of the contrast color for the side.

The textured surface is easy to create with tongs. Confectionery tongs like tweezers «Captured "a piece of mastic and is replicated. This device can make geometric ornaments, leaves, hearts.

Ideas Decorating Cakes Mastic

Mastic decorations can be decorated with cakes of any sizes. Elements from this mass are well combined with sugar beads or pearls, sprinkling and other confectionery decor.

Elegant and simple variant - cover the cake with elongated triangles from pearl mastic. Elements need to be laid on each other to make the effect of assemblies on the fabric. Multiple sugar beads can be placed in the center.

Very spectacular decoration of mastic cakes - use cut out molds for cookies figures. On a contrast background, snowflakes, hearts, leaves look good.

Gentle and very romantic decor - multicolored «Skirts "from mastic on the side of the cake. Need to cut ribbons, carefully do «Assembly "With the help of wooden needles or sticks and glue the cake. For more reliable mounting, you can use needles or pins - when the decoration is dry, they are easy to remove. Additionally, you can cut the mastic bows.

From mastic different colors can be done «marble "decor or «Under the zebra ": Contrast ribbons Thin ribbons should be positioned on a mastic circle, and then roll out to homogeneity.

Mastica rufflesDrapery from masticMastic heartsMastica Zebra Cake

Secrets of the cake from mastic for beginners

Best cakes for a cake with a mastic coating - biscuit, but there are recipes that allow you to use and sandy and even souffle. However, if you want to make a souffle cake, top and bottom should be biscuit layers. Otherwise, mastic flies, and the cake will lose the form.

Basic option for biscuits - dough from eggs, sugar, flour and butter. The proportions vary depending on the recipe. The cake passed by the selected cream must be removed in the refrigerator for impregnation. You can even press it on top of the press - in order for it to take shape.

Then you need to crop the sides to make it easier to trim the mastic. If a cake is composite from several parts - you need to make the desired form. For convex elements, a mixture of biscuit crumbs and creams under mastic can be made. It is easy to disguise irregularities.

A simple cream recipe is made of butter and condensed milk. Wash oil with a mixer to obtain a white mass and add half a condensed milk. Get out again. Cream Faise the cake and remove it in the fridge. Then heated dry blade to grate the irregularities.

You can start touching the cake mastic!

On a cake from mastic for beginners, you can apply any drawing or inscription using a stencil and a special dye or food markers.

Simple flowers are made with the help of cups and other containers of different diameters: Circles are cut, and then the flower is going.

Simple mastic cake, basic recipe

If you want to make a cake quickly, then the easiest option is to use ready-made cakes. Next need «Collect »Product: Cake May Little Pony from Mastica

«Inner "cream, which is glorified by cakes, can be taken almost any of your taste, for example, creamy, custard, oil.

  • So that the cake is tastier, the layers can be additionally laid dried fruits, fresh fruits that do not twice, or alternate cream and sour jam;
  • The top layer is covered with oil cream.
  • An even simpler option is to use a finished chocolate paste. It needs to be slightly warm so that it is better smeared, and then cool the cake in the refrigerator.
  • Cut the mastic finished cake as usual. If the extra mass cut off unevenly, the lower edge of the cake can be decorated with sides or carved openwork ribbons.

This is the easiest mastic cake, a basic recipe - you can cook it even with the children who will like to sculpt from the militant mass, like plasticine.

В Supermarket for confectioner You can purchase stomers for drawing on mastic, inventory to create colors and figures, ready-made sweet flowers and more. You can make your small confectionery masterpiece in just a few hours.

How to make a mastic for a cake at home: recipes

Avatar author Irina Kamshilina

Irina Kamshilina

Prepare for someone much more pleasant than for yourself))

Home cakes have a special energy: they transmit the warmth of the hostess at home, the special mood of the holiday to which they are cooked. Ideal when this dessert is original, masterfully decorated. The hospitable hostess will be very helpful to learn about the varieties of mastic and learn how to make mastic for a cake at home, and still make holiday decorations from it, surprise your family and guests. Let's deal with the diversity of recipes and find out whether it is difficult to create such sweet beauty.

Tips for cooking mastic do it yourself

Mastic is an elastic pastry mass, according to its properties resembling plasticine. It makes the most suitable confectionery decorations, but working with this confectionery requires a certain skill and skill, which will be honored with experience. From the very beginning you need to know some culinary tricks, how to work with mastic.

Mastic for cake made at home

The basis of mastic is a sugar powder, which is better to dry in a fine sieve before cooking. If there are non-indentible sugar grains into the mass, when rolling it will rush. After cooking, mastic must be wrapped in polyethylene and put in the refrigerator for 20 minutes - this time is necessary that the mass becomes more plastic. The finished mass, tightly wrapped in polyethylene, allowed to store 2 weeks in the refrigerator or 2 months in the freezer.

Dyes are added in the process of kneading sugar test. If you need a mastic of different colors, first knead the unpainted dough and separate the piece of the required size, and the rest of the mass will be prevented into polyethylene to prevent drying. A piece of dough with hands form in a circle with a deepening in the middle and, adding a few drops of dye there, knead until a homogeneous color is obtained.

At first, the culinary inventory is useful for work, which is in each kitchen. The mastic is rolled off with a wooden rolling pin on the table, the edges after cake tightness are cut into a circular pizza knife, some figures are extruded with molds for cookies. Skillful mistresses for the manufacture of flower petals use spoons of different sizes: fill the deepening with a rolled test, remove the remains along the edges, connect the finished petals.

Dessert cooking tools

When the fascination of cake decoration will turn into a favorite hobby, it is worth purchasing special tools. The first purchases can be a smooth plastic rolling pin for rolling mastic, silicone marking mats (larger size - to conveniently roll over the cake tightness, smaller - to roll out the features elements). It will help in the work stacks for modeling, cutting for a variety of colors, leaves, butterflies, silicone moldes to form the same type of small figures - letters, buttons, beads.

It is very important that the base of the cake, which will be covered by the mastic, was not wet: it is pre-covered with oil cream and put it in the refrigerator until it is frozen, because with any contact with wet cream, the mastic is dissolved. Crafts from mastic need to be done before, better two weeks before making a cake so that they manage to dry in the air. Ready decoration are stored for several months in a tightly closed capacity.

Cooking Recipes Home Mastics for Cake Decoration

You must first come up with how to decorate a cake at home, what kind of idea I want to embody: for example, cover the cake with a patterned bedspread, cut out the refined rose flower or make a model of the sports car. Then you need to choose which mastic is best suited for these purposes. For many owners it is important that the most simple ingredients have access to home mastic, and it had universal use.

Honey

This mass is softer than sugar, it does not crumble, does not scatter, so it is very convenient to use it for cake tightness, forming decoration details. Ingredients for cooking:

  • Sugar powder - 900 g;
  • Honey - 175 g (in volume it corresponds to 125 ml);
  • water - 45 ml;
  • Gelatin - 15 g.
Ingredients for honey mastic

We do this:

  1. Gelatin Soak in water for 30 minutes.
  2. A mixture of honey and gelatin warm in water bath.
  3. A glass of sugar powder to postpone, to pour the honey mixture to the residue, knead the sugar dough, gradually interfering with the remaining powder.
  4. Mastic is ready if when pressed on it remains from the finger.

Sugar

Good for modeling figures, colors. We need:

  • Sugar powder - 500 g;
  • water - 60 ml;
  • Gelatin - 1 tsp.;
  • lemon juice - 1 tsp.;
  • vanillin.
Cape

The process gradually consists of:

  1. Soaking gelatin for half an hour, then warm up in a water bath.
  2. Additions of lemon juice, vanillin. By adding a little sugar powder, knead the mass to the state of the elastic test.
  3. It is impossible to allow the mass to become too solid, because then it will crumble while working.

Dairy

This mastic is made with the addition of powdered milk, sometimes children's milk mixtures or dry cream use instead. For cooking you will need 160 g of dry milk and other ingredients:

  • powder sugar - 160 g;
  • condensed milk - 170 g;
  • Lemon juice - 1 hour.
Dairy mastic

Cooking method:

  1. Dry milk and powder mix in the container.
  2. Add lemon juice, condensed milk.
  3. Easy plastic dough.

Consider the recipe for condensed milk at home.

Chocolate

For her preparation, dark chocolate is used - milk or bitter, but make mastic and with white chocolate tiles. One of the preparation recipes:

  • 100 g of dark chocolate melt in the microwave, add 1 tbsp. lies. Honey and swimming.
  • How to check availability: tear off a piece of dough, roll into the ball and flatter your fingers - you should not break the edges of the edge of the edge. Chocolate roses from such a mass look very impressive.

So the chocolate mass is prepared on another recipe. You will need:

  • Dark chocolate - 100 g;
  • Cream 30% - 40 ml;
  • Candy Marshello - 90 g;
  • Powder sugar - 2 tbsp. lies.;
  • Cognac - 2 tbsp. lies.;
  • Creamy oil - 1 tbsp. lies.
Cooking

Recipe for steps:

  1. Chocolate completely melt in a water bath.
  2. Without removing from the fire, add marshmallow, stirring constantly.
  3. When Marshmello is half dissolved, add cream, butter, cognac and mix until the mass becomes homogeneous.
  4. After removing from the fire, add sugar powder.
  5. Mix until the mastic becomes like elastic dough.

From condenbies

Frequently used type of mastic, because thanks to the oily, soft structure, it is convenient to use it for tosing cakes of different shapes, modeling medium-sized figures. Mass with condensed milk tasty and happy with pleasure. In addition to 200 g of condensed milk, it will take:

  • powder sugar - 160 g;
  • milk dry - 160 g;
  • Lemon juice - 2 h. Lodge;
  • Cognac - 1 tsp.
Cake Mastic Current

Mix powder and powdered milk, gradually pour condensed milk. Add brandy, lemon juice, knead a lot. Such a mastic will not be white, it always has a yellowish shade.

From Zephyr

Masty from Zephyra Marshmellos is very popular, for her preparation it is better to buy monophonic marshmallow candy or divide them in colors before cooking. It will take:

  • 200 g of Zefira Marshemello,
  • 500 g of sugar powder,
  • 1 hour. Butter.
Marshello, Lemon, Sugar Powder and Dye

Step-by-step cooking:

  1. Marshmello and oil are put into the tank and heat in the microwave for a few seconds so that the marshmallow began to melting.
  2. Spoon mix the mixture before receiving a homogeneous mass, enter sugar powder in small portions.
  3. Ready dough per sensation should resemble plasticine.

From gelatin

Such a kind of mastic is called a grastylege: it is indispensable when it is necessary to make durable parts for decorating the cake, for example, handles for a basket, but almost incredible, because very hard. If you dry the grazing, it keeps the form very well, so it is sometimes used to make templates for modeling figures with small details. Ingredients for cooking:

  • powder sugar - 240 g;
  • Starch - 120 g;
  • Gelatin - 1 tbsp. lies. with a slide;
  • Cold water - 60 ml;
  • citric acid - 1 h. lies.;
  • Honey, better artificial - 2 hours.
Safety dough

Process:

  1. Gelatin pour water for 30 minutes., Then melt on a water bath, add citric acid, honey.
  2. Separately mix starch with a powder and gradually add to the gelatin mixture to obtain a homogeneous smooth consistency.
  3. A bowl to fasten the food film, pour the mastic there, wrap the film and put it on the cold until the mass stop breaking down.
  4. Before using the gravel, it is necessary to spin well if it is very cold and does not succumb to modeling, you need to put on a microwave for 5 seconds.

Flower

The ability to work with flower mastic is evidence of craftsmanship in a confectionery case, because it is used for modeling gentle, realistic buds. This mixture is leading in the decoration of wedding cakes. Ingredients for cooking:

  • Sugar powder - 550 g;
  • Gelatin - 10 g;
  • water - 50 ml;
  • lemon juice - 20 ml;
  • Corn syrup - 60 ml;
  • Culinary Fat (Shortening) - 20 g;
  • carboxymethylcellulose - 10 g;
  • Egg protein - 2 pcs;
  • Bleach for Ising - optional to impart a snow-white color.
Flower mastic for cake

Cooking technology:

  1. To the gelatin add water and leave to Nabuch.
  2. In a bowl for mixing, lay sugar powder, cellulose, bleach (if any), lemon juice.
  3. Displaced gelatin warm in water bath, stirring, add confectionery fat, then corn syrup.
  4. Remove from the fire, turn on the food processor on the middle speed, add liquid with a thin jet into the sugar powder.
  5. Then switch the combine to high speed, add protein, lemon juice.
  6. As soon as the mass travels and becomes homogeneous - immediately stop mixing.
  7. Mastica lay out on a lubricated fat work surface, to form a sausage and tightly pack into the food film.

Mass leaves to be searched at room temperature for about 20 hours before starting to use it in culinary work. Such mastic is stored in the refrigerator to 3 months, in the freezer - up to 6 months. Before you make a cake, you need to defrost it without the use of microwave.

How to make mastic colored or brilliant

Before making color mastic for cakes at home, you need to accurately determine which colors will be needed and what dyes will be used: special purchased or natural dyes made from fruits and vegetables. If natural dyes are preferable, they are made in advance in a few days, they can be stored in the refrigerator.

Vegetable dyes

To get a vegetable dye, berries grind, vegetables are rubbed on a fine grater, the juice is pressed through the gauze. When adding vegetable dyes, you need to know that they give less saturated color in comparison with purchased food dyes. If there is more natural dye to add to the saturation of the color, the mastic can turn out with a bright flavor of the added juice and it will be more liquid, therefore it will be necessary to add sugar powder to reach the desired consistency.

Plant ingredients give such colors:

  • Shades of red color - cranberry berries juice, strawberries, raspberries, red currants, different syrups of red or red wine;
  • Saturated pink color - beet;
  • yellow - Safran's infusion or lemon zest;
  • green color - spinach;
  • Orange color - carrot juice or zest orange;
  • Blue and purple dye - grape juice, blueberries, red cabbage;
  • Brown color - cocoa powder, strong coffee or sugar-burned on pan (in proportion with water 5: 1).

Purchased food dyes are divided into such types:

  • Dry - have a powdery appearance, before adding to mastic you need to dissolve in water (on 1 tbsp. Lies. Water to take paints to the knife tip);
  • Liquid - It is better to add them to mastic instead of water;
  • gel - Cheese and concentrated dyes than liquid and more economical.
Purchased food dyes

By mixing dyes, make mastic different colors. For example, mixed together yellow, green and red dyes create a black dye, which is added to the mastic to give the test of shades from light gray to a saturated black. The choice depends on the product, and from the reason: wedding cakes are replete with white, pink, golden shades, and children's - all the colors of the rainbow.

After laying the figures for decorating the cakes on them, traces often remain from starch or sugar powder, which were used to rolling the mass. To the mastic mass of the glistening, you need to dissolve 1 tbsp. lies. Honey in 1 tbsp. lies. Vodka, the resulting mixture is applied at the last stage of the preparation of the cake with a soft tassel. Vodka will evaporate, no taste and smell will leave, and the decorations will have a glossy coating.

Video

The formation of a variety of cake decorations - confectionery art, which can learn even the novice host. After reviewing our selection of video, you will notice all the important nuances of making mastic different types, see practical techniques, how to make a cake tightness, patterns, glue pieces of mastic and beautifully handle the seams.

Following these tips, novice confectioners step by step will learn how to cook a cake from mastic, which tools are convenient to use how to make an inscription, which technique for forming figures, how to use grazing to make all small parts on the complex figure for the cake. You will get inspiration and can easily practice the knowledge presented in the video.

Based on Marshello

TitleMastic from marshmallo detailed recipe

From dry milk

TitleHow to make dairy mastic at home. Recipe Mastics for Cake

How to make mastic and make figurines from it

TitleHow to cook mastic and make figures?

Master class on cake decoration

TitleHomemade mastic

Stock Foto Beautiful cake design

On the birthday of the cake - the main decoration of the table, he himself can be a gift to the birthday man and often displays his interests and hobbies. For men often make cakes with decor on the topic of fishing, sports, cakes in the form of a book, a case with money. When the culprit of the celebration is a woman, it will pleasantly surprise the cake with decorations in the form of a bouquet of her favorite colors, a luxurious bow or weightless butterflies. If the case for the celebration is an anniversary, the cake is appropriate to decorate the numbers in the number of years of the jubilee, using the food dye with gold or silver glitter.

There is where to raise fantasies when decorating a cake mastic for a children's birthday. Desserts for the smallest adorn figures of angels, make inscriptions, how many years turned crude. An older kids will surprise the figures of the heroes of favorite cartoons, cakes in the form of toys or machines, covered with multi-colored mastic. Such decorations are sometimes combined with decoration of the cake with a loose. Fastil can buy or cook at home too. Appropriate cakes with thematic decorations on the occasion of significant events, for example, when the child goes to school.

Hospipes who have a good practice in working with mastic, cutting at home even a wedding cake. Multi-tiered wedding cakes are now popular. To harmonize with the topics of the wedding, they can be covered with color mastic of a certain color and include the appropriate decor. The championship in the decoration of these cakes occupies a flower mastic, which is used for the modeling of graceful figures of pigeons or a variety of colors that do not distinguish between the present.

Registration of cakes mastic at homeFound in the text error? Highlight it, press Ctrl + Enter and we will fix everything!

No store cake is capable of replacing that heat and care, which are invested in homemade baking. But with all the soulful's domestic sweets, they are rarely pleased with the eyes of professional confectioners. Fix this state of affairs will help cooking mastic for a cake at home. We will tell you about how to use it, and offer you several recipes and culinary lifehams.

Mastic cake

What is it?

Mastic is a sweet pillaby mass resembling plasticine consistency. With it, you can make volumetric or flat decorations for cakes, as well as completely cover one or more cake tiers, getting the effect of a smooth, satin surface. The basis of the mastic is a sugar powder, which is why its choice is worth paying great attention: the thinner of the grinding, the more smooth and elastic it will turn out.

How to cook mastic?

First of all, it is necessary to decide why you plan to use it, because different compositions have different elasticity: for example, honey is excellent for tight cakes, but the figures from it are worse hold the shape, especially in hot rooms. And sugar is excellent to create jewelry, but if the proportion is not compared or too thin layer can crumble and crack. Goals set? Then, forward, for business! If you want to make your mastic colored, then at the stage of kneading the test you can add gel food dyes.

Sugar mastic

You will need:

  • Sugar powder - 500 g
  • Water - 60 ml
  • Gelatin - 1 tsp.
  • Lemon juice - 1 tsp.
  • Vanillin.
powdered sugar

How to cook:

  • Asking sugar powder through fine sieve.
  • Piles of gelatin water for 20-30 minutes, then stirring, heats on a water bath.
  • Add lemon juice and vanillin, and then start pushing sugar powder with small portions, stirring the mass.
  • Continue to knead the sugar dough, without bringing the consistency to the solid mixture.
  • Finished mastic wrap the food film and store in the refrigerator.

Mastya from Marshello

You will need:

  • Marshmello - 300 g
  • Water - 60-80 ml
  • Sugar powder - 250 g
  • Vegetable oil
MARKMELLOO

How to cook:

  • Military marshmallow with two teaspoons of water on a water bath or in a microwave, stirring the mass every 30 seconds.
  • A bowl of the mixer and a whisk for kneading the dough with vegetable oil, flores there a melted mass, add sugar powder and the remaining water.
  • Six sugar dough prior to the state of a homogeneous elastic mass.
  • Put the mastic on the board, lubricated with vegetable oil, and bring to perfect consistency manually.

Honey mastic

You will need:

  • Honey - 90 g
  • Water - 25 g
  • Gelatin instant - 8 g
  • Sugar powder - 500 g
honey

How to cook:

  • Sugar powder as a sieve.
  • Gelatin boils water and leave for swelling.
  • Honey send to a water bath and wait for the complete dissolution of all the crystals of sugar.
  • Mix the gelatin with still hot honey and stir until complete dissolution.
  • In the sugar powder, interfere with the honey-gelatin mass, not allowing the receipt of too dry consistency.

Ways to decorate mastic

Cake tightness

The cake tight mastic should be the most elastic, so if your mastic was stored in the refrigerator, it is necessary to heat it before tightly or at least give it at room temperature for about an hour. If the mastic sticky, lining the rolling pin and the board, on which you will roll out the mass, vegetable oil.

mastic

Shatting the mastic evenly, seeking a homogeneous layer of 3-5 mm, then take a ready-made web and a cover of them cake. Starting carefully drive out air from the space between the biscuit and the mastic, if the folds are formed, it will be enough to just smooth them with a spatula or a confectionery spatula. Cut the surplus of mastic with a knife for pizza and the rising mass at the base. Cake ready!

"Lace" decor

For this type of design, the already covered cake and additional materials will be needed: for example, catter. Catter is forms for trimming dough or mastic, they are different forms: from simple, large and round, to complex and small. Mastic for lace should be a little more dense and well keep shape.

mastic

It is racking the mass on a lubricated butter or sprinkled with a starch board until a layer is 3-4 mm and cut it in height of the cake. Inside the received rectangle start cutting cutters "lace", for example, flowers. It looks very beautifully combination of color tights with white lace on the side. After the design is cut, it remains only to gently separate the mastic from the board and smooth to board the cake. Slices of cut decor can be used to make a top of your confectionery masterpiece!

mastic

Mastica roses

You will need a few round catter with different diameter from 3 to 6 cm (you can use wineglass), rolling pin, board, corn starch, water, brush, toothpicks.

Before working, the mastic needs to be used in the hands so that it becomes more supplied, the working surface is sprinkled with corn starch, crack the mastic into a thin layer of no more than 2 mm and cut out with the forms of the mug - 5 smaller diameter and 5 more.

mastic

On the edge of each mug, you need to walk with your fingers to make it thin and a little wavy as a real pink petal. Leave the petals to dry 10-15 minutes and proceed to the flower assembly.

In the center of each flower there should be a "bud" - a small cone from mastic. Now every petal need to be lubricated with water a little at the base and carefully smooth to the cone, forming a flower from the center to the edges. Nasadi The base of the rose on the toothpick, a little removal of the petals and leave the flower to dry. After a rose, you can remove from the toothpick and decorate the cake.

mastic

How to paint the mastic, if there is no dye?

You have excellent mastic, but there are no gel dyes in the house? You can add a bit of color using products that you have in the kitchen!

The red color will provide cranberry juice passed through a sieve or crimson syrup. Pink helps to achieve beets. Yellow will come from a napny turmeric or saffron. Carrot juice will give a mastic orange. Berries of blueberries or black currant will create a beautiful shade of violet, and brown will be with a cocoa powder or strong coffee.

Mastic cake

That's all, now you are in full confectionery combat readiness and you can fight with your culinary talents of home and pamper them not only delicious, but also beautiful sweets!

In fact, the mastic is a thick paste used for decorating and tightness of confectionery.

Delicate Mastic Flower

In fact, there are many recipes for creating mastic at home. But the recipe for mastic disclosed below allows you to work with it, as with a beginner culinary amateur (like me), very easy and simple. After all, the paste on this recipe is quite soft, whlen, makes it possible to fine-roll. That is, today we will prepare universal mastic for:

Rolled mastic dough

Mastic is stored as an independent composition, in room temperature in a tight wrapped package. And before starting to work with it, it is necessary dessert, does not require warming or other special preparation procedure.

Please note that among the ingredients presented there is an invert syrup that can lead to some despair. But we already know how to cook it, and remember the recipe that you can find here.

If there is no desire or time to mess around with the preparation of an invert syrup, then I recommend using a different mastic mastic recipe from Marshello.

History of modeling test

The art of the dough modeling is an ancient needlework. Let not be so much common as the modeling of clay figures, but not less popular. It all started in ancient times with the everyday model of flour pellets, which were burned on hot stones for eating. Thus, the ancients began to eat bread in the food. Odenship for the human mind is bored, and it is fine that a reasonable person tries to diversify and equip life.

Ancient Mosaic Cooking Bread in the Furnace

A little later began to build stoves for baking bread and cooking. As we know, bread also changed its forms and outlines over time. Why there is bread, remember only Karavai, generously decorated with flour stucco. Hence the desire to decorate the ordinary food with a modeling, bringing an innovation every year in creating a mass that allows to do tender and aerial figures.

Recipe for home mastic to create real confectionery masterpieces

Mastic is an elastic confectionery mass, according to the properties of reminding plasticine. It creates the most intricate ornaments for confectionery. Having learned the recipe for mastic for a cake at home you can create real masterpieces of confectionery art, admiring guests and loved ones. Working with mastic requires certain skills and skills, but if desired and with experience you will achieve senior skills. Finished mastic is sold in stores, but it can be easily prepared at home. Homemade mastic is stored in the refrigerator 14 days, and in the freezer - up to 2 months.

Mastic for cake at home Step-by-step recipe with photo:

Ingredients:

  • 900 gr. Sugar powder small grinding
  • 15 gr. gelatin
  • 45 ml. water
  • 175 gr. Invert syrup
  • 1 tsp Vanilina
  • 1 Chipping citric acid

Cooking:

First prepare invert syrup

To prepare an invert syrup, fill the 500 gr sugar with a glass of water and bring to a boil. Add one teaspoon of citric acid, stirring constantly, and boil for 15 minutes. Add a teaspoon of soda and boil another 5 minutes, stirring constantly, since the soda neutralizes citric acid and high foam is formed.

Now proceed to the preparation of mastic

Soak gelatin for swelling. In a plate with hot water, put gelatin to complete dissolution.

Add invert syrup and mix.

Add vanillin with citric acid to sugar powder, mix, make a deepening on the principle of the test and pour the gelatin syrup to the center.

Check the dough. Optionally, individual pieces of mastic can be painted with food dyes.

Mastic for cake at home Detailed video master class:

Ideas Decorating Cakes Mastica

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Mastic for cake at home

For decoration and decoration of cakes, a variety of techniques and materials are used. One of the most common mastic is considered. It makes a variety of figures, compositions, inscriptions. Mastic is an edible mass with knitting and adhesive properties used for making decoration, baking design. From this article you will learn how to make it for the cake with your own hands at home.

Content

  1. Tips for cooking mastic do it yourself
  2. What kind of dishes need
  3. Step-by-step recipes for cooking homemade mastic for decorating cake
  4. How to make mastic colored or brilliant
  5. Video lessons: how to make mastic for a cake at home

Tips for cooking mastic do it yourself

Culinary mastic - a pleasant material that helps to make a real masterpiece from the cake. It has several secrets at home:

  • Sugar powder must have a small grinding. If sugar crystals come across, the mastic when rolling will rush.
  • Mastic is very sensitive to humidity. Therefore, so that it does not shine, you need to take care of the cake. As the basis, you need to use dry biscuits or oil cakes. The product should not be too saturated with syrup or liqueur. Cake with mastic needs to be stored in sealed boxes or polyethylene packages.
  • If the mastic has cooled, it is badly rolling, then heat it a little in the microwave to impart plasticity.

What kind of dishes need

To make mastic for cake with your own hands at home, you need to prepare dishes. To do this, you need a container to knead components, which can be enamelled, plastic, ceramic, glass.

To warm up the mass in the microwave or oven, the shape of a porcelain or glass resistant to the effects should be prepared. In addition, you will need a rolling pin, microwave, mixer, clean work surface.

Step-by-step recipes for cooking homemade mastic for decorating cake

How to make mastic at home? The composition can be very different, but sugar powder remains unchanged and the main component. Methods of cooking this material for cake with your own hands at home, but the simplest is a paste from Marshmello.

The finished mass is stored in the refrigerator, wrapped with hermetically food film. Before modeling it, it is slightly warmed up in the microwave or oven. Ready figures need to give time to dry.

Dairy mastic

Milk mastic for cake is one of the most famous, popular species. Its color is a little yellowish. The dairy mass at home is easy to manufacture, convenient to use. Suitable for the basis of the cake, creating small colors and other figures.

Required components:

  • 350 g of a children's milk mixture;
  • 1 bank of condensed milk;
  • 350 g of powdered sugar.

Step-by-step production of dairy mastic for cake with their own hands at home:

  1. Add all the components in the pan, we knead.
  2. We mix up to homogeneity and elasticity.
  3. We form a ball, sprinkle powder.
  4. Wrap your mastic with a polyethylene film, we leave for 30 minutes.

Mastic based on marshmelshow

How to make mastic from marshmallow? It is preparing such a type of plastic mass is not difficult. The amount of components given in the recipe is enough to cover the product completely and cut a few figures. Marshmello is better to choose monophonic.

Required ingredients:

  • MARMELLOO - 200 g;
  • Sugar powder - 500 g
  • A piece of butter - approximately 30 grams

Step-by-step master class mass based on marshmallow for cake with their own hands at home:

  1. Marsemellos lay out inside the tank for heating in the microwave oven. If there is no such device, then heal in a water bath. Add a piece of butter. We put for 30-40 seconds or more so that the volume of the foundation is twice.
  2. Puncture sifting sugar powder, we knew the mastic with a spoon. If you want to make color, add the dye immediately.
  3. When stirring with a spoon becomes difficult, we sprinkle the table with a powder, we knead your hands. This process takes a long time, since there should be no air bubbles in the mass.
  4. When the mastic stopped sticking, turning it with its food film, we leave for half an hour. After that, it must be seen, rolling with a rill.
  5. You can store the mass in the refrigerator to three months. Before use, it must be heatled in a microwave oven, to arrange with the addition of powdered sugar.

Chocolate Mastic Recipe

By consistency, chocolate mastic resembles plasticine. It allows you to do different figures that will have a pleasant brown and taste. Chocolate for mastic need to choose milk, white, bitter depending on the result you want to get.

Required ingredients:

  • water - 3 h.;
  • Sugar powder - 200 g;
  • chocolate - 100 g;
  • MARMELLOO - 150 g;
  • butter;
  • potato starch.

Step-by-step recipe for a chocolate mass for cake with their own hands at home:

  1. We shift inside the tank of Marshello, add two teaspoons of water. Chocolate mix with a teaspoon of butter and h. L. water.
  2. Heat in the microwave furnace marshmellos so that its volume increases. Melting there chocolate and rubbing so that there are no pieces.
  3. We mix the marshmallow with sifted sugar powder, add chocolate. We mix the mass until uniformity. Whip by a mixer with spiral nozzles.
  4. Sprinkle with starch and wash up the soft elastic mass. Wrap your mastic film, let it breed half an hour.

Prescription Mastics of Sugar Sugar and Gelatin

One of the most successful ways to make mastic with your own hands for a cake at home, this recipe is considered. The mass is obtained by a white, soft, easily rolling thin layer, universal (suitable for modeling colors, figures, tights). Mastica you can store at room temperature, but before work it must be heatled in a microwave oven.

Required components:

  • Gelatin - 25 g;
  • Cold water is 1 cup;
  • Sugar - 2 glasses;
  • Invert syrup - 170 ml;
  • Sugar powder - 1.2 kg;
  • Starch - 300 g;
  • Salt - 0.25 h. l.

Step-by-step recipe for mastic mastic for cake with their own hands at home:

First we will deal with invert syrup. It replaces the molasses, maple syrup, liquid honey, confectionery glucose. To cook it, put a saucepan with 700 g of sugar and 300 ml of hot water to a quiet fire. I bring to a boil with constant stirring. Sunday 4 g of citric acid, mix, cover with a lid, cook 30 minutes on slow heat.

  1. For mastic pour the gelatin half a glass of water.
  2. Prepare it as indicated on the package. After readiness, they flicker so that there are no grains.
  3. We mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring.
  4. When the mass breaks up, we reduce the fire, weganize 8 minutes, but it is not necessary to mix.
  5. We turn on the mixer, pour a boiling mixture into gelatin. Whip at maximum speed.
  6. Because it is necessary for a long time that the mass increases three times. It should be homogeneous, lush, white, shiny and coolant on the whites.
  7. After changing the nozzles on the spirals. We are sifted to powder, add to several goals. We continue to beat.
  8. When will be ready snow-white dense mass. We close the tank with the mastic of the food film, we leave for a day at room temperature. After stitching on the table, crashing starch.

Marcipan mastic

Marcipan mastic goes smooth and elastic. It is used to complete the surface of the pies and cakes. Less often applies for modeling colors, fruits, other figures.

Required ingredients:

  • Sugar - 1 cup;
  • Almonds - 1 cup;
  • powdered sugar;
  • Cocoa powder - 1 tbsp. l.;
  • Almond essence - 3 drops;
  • Water - 0.25 glasses.

Step-by-step recipe for marzipan masses for cake with their own hands at home:

  1. Almonds, not cleaning, omit in boiling water, drunk a couple of minutes, shift on the colander. When all the water is stalking, bring the almonds to the board. We remove the shell, rinse the kernel, fry on a dry pan for 15 minutes with constant stirring. Grind nuts in a blender to puree.
  2. Sugar mixed with water, heated before dissolving and thickening the syrup so that a flexible, solid ball rolled out of it.
  3. We mix syrup with almonds. Warm 4 minutes. We inflate the essence.
  4. Board sprinkle with powder, lay out the mastic and knead.

Belkovo-drawing mass

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for the cornetics or the small nozzle. What is the protein-drawing mass? Its feature consists in adding protein and lemon juice.

Required components:

  • Sugar powder - 200-220 g;
  • lemon juice - 1 tsp;
  • Protein - 1 pc.

Phased production of protein drawing masses for cake with their own hands at home:

  1. Protein shift into the container. Slightly whip it with lemon juice.
  2. Gradually, interfere with the sifted powder in the batches. The weight should be slightly drained from the blade, but not to be liquid.

Flower mastic

Flower mastic for cake with their own hands at home is a unique type of mass, which perfectly retains the specified shape, freezes in a short period of time, it is easy to fall.

Required components:

  • Cold water - 30 ml;
  • Sugar powder - 250 g;
  • Liquid glucose - 1 tsp;
  • Gelatin - 2 h. l.

Step-by-step preparation of flower mass with their own hands at home:

  1. We pour water into a small bowl, snatch gelatin, we leave for 10 minutes. After heating to dissolution in the water bath.
  2. We intervene into the gelatin glucose, mix.
  3. Gradually, we add sainted sugar powder.
  4. We lay out a thick mastic on the surface, sprinkled with a powder, wash the stickiness to disappear. Watch into the film, let's breed half an hour.

How to make mastic colored or brilliant

Mastic is very popular for decorating cakes, pushing figurines, tightness. It is a white plastic mass. To decorate were original, bright, the material must be painted. For this, food dyes are applied, which can be liquid, dry and helium.

Coloring of mastic can occur in several ways:

Liquid dye or helium is added during the preparation of mastic. Color comes to smooth, for which it is not necessary to mix the material to additionally. To get multicolored mastic, you need to add several colors.

When the mastic is ready, you can paint it like this: Wet toothpicks to dip in a dry dye, buy the plastic bulb ball.

After carefully slow down to get a uniform color. Drain the dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of the liquid on the tip of the powder knife. Fool into the dye toothpick, pour the mastic in several places, slow down.

To make a marble effect, apply a few drops of dye, roll up into the sausage, turn edges to the middle, add more paints. Repeat this scheme until you get the desired striped with the streaks of the color. What to do in case you have only a few colors, but not the right shade? Then you should know about the rules of combination:

  • Light green - yellow and purple;
  • green - blue and yellow;
  • Khaki - green, brown;
  • Lavender - lilac, blue;
  • blue - yellow, orange, green;
  • purple - blue, red;
  • Strawberry - red, pink;
  • Mint - green, blue, white;
  • Pearl - Add Candinur;
  • Champagne - white, yellow, brown;
  • Dark red - a little black and red;
  • Orange - yellow, red;
  • Golden - orange, yellow, red;
  • Coral - yellow, pink;
  • terracotta - brown, orange;
  • Brown - green, red;
  • Core - yellow, red;
  • Black - red, blue, brown in proportions 1: 1: 1.
  • gray - red, blue, brown, proportions
  • Alone until the desired shade is obtained.
  • If you are not equipped with food dyes, I will come to the revenue of the plant ingredients:
  • Yellow - carrot juice, turmeric powder, saffron, diluted in alcohol, water;
  • Pink and red - cranberry, beet, pomegranate,
  • Currant, cherry juice, red wine;
  • Orange - orange juice;
  • green - spinach juice, parsley, sorrel, green;
  • purple - grape juice, blackberry, blueberries;
  • Chocolate - cocoa powder;
  • Black - activated carbon.

Another common question when working with mastic - how to make it brilliant?

When the cake is decorated with this plastic mass, it is necessary to prepare a solution of vodka and honey in a ratio of 1: 1. Cover the mastic with a voiced honey mixture with a soft tassel. After a few minutes, the vodka will begin to evaporate, then the decoration will get a glossy beautiful shine. >

Video lessons: how to make mastic for a cake at home

Mastic for decorating cakes

  • Time for preparing: 3 C.
  • Number of portions: 4
  • Type of dishes: baking decoration
  • Kitchen: Russian
  • Complexity: Average

Mastic for cake prepared at home is a delicious and natural product. Capable the most simple baking to turn into a sweet culinary masterpiece. Each holiday in front of the hostess puts the question of which to cook the cake to the next celebration.

Among the diversity of recipes is difficult to choose the most interesting, with which you can surprise relatives and guests. Many skills are created culinary masterpieces, decorated with mastic. Unusually delicious recipes for cooking sweet mastic they share. And they give advice - how to create an exquisite cake from the elastic mass on their own.

Mastics are called a mass of confectionery ingredients, which is similar to plasticine. It turns out beautiful products that are surprised by their variety and maritime performance.

Sometimes the cake is so similar to the sculpture or picture, only the time of its existence is limited, but there is a positive trend. Culinary masterpieces can be created often, every time to create, giving a particle of the soul and bringing something new.

Non-case rules for cooking mastic for cake at home

There are lightweight rules that need to know before starting creativity with mastic. They are easy to remember.

What makes mastic for cake make? The base for cooking is the ground sugar (powder), sifted through thick sieve. Otherwise, the large-scale sugar crystals falling in the preparation of delicious decoration for cake, they will tear it when rolling.

When the mass is ready, it is placed in the dense cellophane for 25 minutes in the refrigeration chamber. During this time, it acquires a large plasticity. The mastic prepared at home, wrapped in cellophane, is retained in the refrigerator about 2 weeks, and in the freezer - 2 months.

A delicious homemade cake, decorated with multicolored mastic look very aesthetically. First, we knead the usual bright dough, take it part (as necessary). The remaining part so as not to dry, not covered with a crust, placed in polyethylene cun.

From a taken part of the test, a small circle is made by hand, making a dye in the center, a dye is added (enough a few drops), and begin to knead until the same color will not be the same.

Kitchenware for making homemade mastic

At the beginning of work, it will take accessories available in the arsenal of any hostess:

· Wooden rolling pin - roll out the mastic; · Round knife - trim beautifully edges of the cake; · Small forms - make various figures; · Cutting spoons - make and connect petals to decorate the cake, removed from the bottom and on top of the excess, to cover the irregularities with rolled strips of the test.

When the creation of confectionery masterpieces, decorated with mastic moves from simple hobby hobby, hostesses acquire a special inventory:

  1. Smooth rolling pin from special plastic - roll out the mastic.
  2. Large and small silicone mats with marking - for the convenience of rolling of tights for the cake - the first and for rolling of figure elements - the second.
  3. Stacks - designed for cutting, modeling all sorts of butterflies, colors and leaves.
  4. Silicone Molda - to form small simple details: letters, beads, buttons.

It is necessary to trace so that the main part of the cake to be coated with the mastic was dry. For this purpose, the base surface is covered with oil cream and put it in the refrigerator until the cream does not completely freeze. Homemade mastic flows and dissolves even with a small moisture of cream.

Experienced cooks advise, mastic mastic jewelry should be done earlier, about 1.5-2 weeks before the period planned for the manufacture of baking. They should be dry.

In the closed container, these products can be stored for quite a long time, up to several months.

Step-by-step recipes cooking homemade mastic for decorating cakes

In early, it is important to present the future cake, decorated with mastic cooked by your own hands. For example, a beloved daughter is suitable for a cake, distinguished by a magnificent flower or imitating dress of his favorite doll. Son - an athlete - sports car. For grandmother - bedspread with antique patterns.

Fantasy owners can be endless, only one should determine what kind of homemade mastic is suitable as much as available, used products, and the versatility of its use. Many recipes for cooking at home the sweet mastic is replete with a variety.

Discharge Mastic Masty

Experienced cooks believe that it is convenient to work with mastic, characterized by the availability of the products used, which is found universal. This is the easiest recipe for cake mastic. Make her at home with their own hands will be under the power of novice hostesses.

  • Milk condensed - 110 g;
  • Milk dry - 160 g;
  • Powder sugar - 160 g;
  • Lemon juice - 50-60 g.

1. Speed ​​thoroughly through fine sieve dry milk and powder. 2. The milk is connected condensed and dry with sugar powder. 3. The mastic is smelted while stopped sticking. 4. Lemon juice is added. 5. Wait for a film for food for food. 6. It is maintained in the cold of approximately 12 hours.

As a result of obtaining a very sticky consistency, it should be added a slightly sugar powder, very viscous - an equal amount of powder and dry milk. Before you start working with dairy mastic, it is necessary to make a slightly warm and well again knead.

Mastic recipe with gelatin

The gelatin variety of mastic is grazing. It is impossible to imagine without its participation, the manufacture of very durable parts for cakes, for example, handles of mugs or baskets. It turns out very solid, so the grazing is almost incredible.

The dried gelatin mastic is perfectly holding a form, it is often used for templates that are suitable for the modeling of jewelry with small details. It almost instantly hardens, so it is not recommended to make a touch in this kind, and it is ideal for the modeling of various figures and ornaments.

  • powder sugar - 0.5 kg;
  • Gelatin instant - 10 g;
  • Water - 50 ml.

1. The gelatin is poured into a small saucepan, poured with water, leaves for 0.5 hours for swelling. 2. Speed ​​through a sugar powder to remove lumps. 3. It is brought on a slow heat to a boil with a constant stirring the swollen gelatin. 4. Added to warm weight 0.25 kg of sugar powder and stirred carefully. 5. The mass is laid out of the tank, and the residues of the powder intervene. The gelatin mastic is considered ready when it does not stick to the hands.

Mastya from Marshello

Mastic for cake, cooked from the gentle Zephyra Marshmello, is particularly popular. Experienced cooking prefer to acquire candy from the marshmallow of different colors, and before work on the cake, each color declines separately or immediately buy marshmars, suitable color.

Referring to some sources, the mistress is mixed by marshmallow only with sweet powder. As a result, a fragile mastic is obtained, which is impossible to make a cake tightness, it is inconvenient to work with it. Make a mass plastic will help: lemon juice, butter and potato starch.

  • Marshmallow Marshmallow - 110 g;
  • powder sugar - 260 g;
  • Starch - 100 g;
  • butter creamy - 30 g;
  • Lemon juice - 25-30 g.

1. A mixture of potato starch and sweet powder, pre-sifted through a sieve, is prepared. 2. Marsemellos melts on a water bath with constant stirring. The process requires constant surveillance. 3. A little dye is added to the desired color. 4. The mixture is joined into a melted mass until it starts to thicken. 5. The thickened mixture is laid out on the surface, triggered by starch and powder. 6. Lubricated the creamy oil of the hands and mixed by the mastic, with the addition of a sifted mixture.

Mastic is considered prepared if the resulting mass does not stick to the hands, plasticine resembles to the touch. It is wrapped in a film for foods and sent to the cold about half an hour.

Sugar mastic for cake at home

This kind of homemade mastic is indispensable in the preparation of various shapes, grape clodes, refined colors and various leaves.

  • powder sugar - 510 g;
  • gelatin - 5 g;
  • juice lemon - 15-20 g;
  • Water - 65 ml.

1. The gelatin is soaked for 0.5 hours and heated in a water bath. 2. Add lemon juice and vanillin. 3. The elastic mass is mixed, connecting the sugar powder in the minimum quantities. It should be monitored that the mass will not quickly harde. During the decoration of the cake, the firm mastic crumbs, which brings inconvenience.

Mastic with honey and gelatin

On the basis of honey it turns out soft and elastic. It does not scatter on the crumbs, so culinary craftsmen use it when confiring tightness, form magnificent decorations for cakes for it.

  • powdered sugar - 910 g;
  • мед – 130 мл;
  • желатин быстрорастворимый – 15 г;
  • вода – 60 мл.

Приготовить желатин согласно рецепту. Смешать мед и желатин подогреть. Отделить стакан (200 г) пудры, в остальную медленно влить медово-желатиновую смесь, начать замес сладкой массы, прибавляя постепенно пудру. Готовность к использованию медовой мастики определяется, если надавить на нее пальцем – должно остаться углубление.

Мастика на детской смеси

Очень часто не полностью используется молочная сухая смесь, предназначенная младенцам. Малышу по каким-то причинам ее давать нельзя, а для приготовления вкусной домашней мастики для торта молочная смесь пригодится. Ее вкус не уступает молочным ирискам. В готовом виде это покрытие выходит кремового цвета с нежным оттенком.

  • смесь детская молочная – 160 г;
  • сгущенка – 110 г;
  • powder sugar - 160 g;
  • сок лимонный – 60 мл.

Полученная мастика из молочной детской смеси обладает несколькими преимуществами в работе – ее легко раскатывать, долго остается эластичной, почти не рвется.

Розы из мастики для украшения тортов: пошаговый видео — урок

How to make mastic colored or brilliant

Хозяйка определилась с приготовлением сладкой праздничной выпечки, осталось сделать торт красочным. Для этого требуется мастика разных цветов. Сейчас промышленность предлагает большой ассортимент искусственных красителей, но в домашних условиях можно приготовить натуральные красители для мастики своими руками на основе фруктовых и овощных соков. Изготовление красителей из натуральных продуктов начинается заранее.

В первую очередь требуется измельчить ягоды и фрукты, а овощи натереть на терке. Полученную массу пропускают через марлю, отжав несколько раз. Натуральные красители по сравнению с искусственными дают ненасыщенный и не яркий цвет.

Если сделать цвет более насыщенным, добавляя больше натурального красителя, во-первых, мастика приобретет его привкус, во-вторых, станет жидкой, придется добавлять сахарную пудру для получения массы необходимой консистенции.

Для получения цветной мастики с помощью натуральных красителей используют:

  1. ягоды и фрукты красного цвета, красные сиропы и вина – красный и его оттенки;
  2. свёкла – красивый розовый;
  3. настойка шафрана, лимонная цедра – желтый;
  4. шпинат – яркий зеленый;
  5. сок моркови, апельсиновая цедра – оранжевый;
  6. сок черники, темного винограда, красной капусты – фиолетовый или синий;
  7. насыщенный кофе и какао – коричневый.

Купленные на прилавках магазинов, красители бывают:

Порошкообразные сухие красители перед употреблением разводят – на 25 мл воды берут количество красителя на острие ножа.

Воду в рецепте заменяют красителями жидкой консистенции. Концентрированных, достаточно густых гелиевых красителей для получения необходимого оттенка требуется добавлять меньше, чем жидких.

При смешивании разных красителей можно получить мастику, имеющую оригинальные цветовые оттенки. Например, при соединении красного, зеленого и желтого красителей можно получить черный, который при добавлении в кондитерское изделие может придать ему от светлого сероватого оттенка до глубокого черного цвета.

Изготовленные фигурки из мастики и другие украшения торта могут иметь следы: крахмальные, сахарные и других ингредиентов, которые применялись при раскатывании. Поэтому искусницами кулинарных шедевров был придуман простой способ сделать покрытые торта блестящим:

1. Берется по 1 ст. ложки меда и водки.

2. It dissolves in vodka honey.

3. Applied to the mastic with a tassel, the resulting mixture, as the final stage of the preparation of the confectionery product.

The home cake will be with a glossy decoration, and vodka will disappear, without leaving the smell, without spoiling taste. What kind of color gamut depends on to what celebration will be timed to the confectionery masterpiece: wedding cakes are performed in golden-white and gentle pink colors, and bright rainbow paints are selected for children.

Video: Mastic for cake with their own hands - recipes for beginners

Milk sugar mastic is good for tight cakes. Also from it you can sculpt figures and flowers. In color, dairy mastic is yellowish, like milk powder.

Ingredients (for chipping cakes, for diameter 24 cm):

- milk powder 150 gr;

- sugar pone 150 gr;

- condensed milk 100 gr.;

- lemon juice 2 art. l.

Ingredients (for figurines and colors). Mastic is tight and not pulling. But still rolls up to a thin state:

- Sah. Powder 100 gr

- dry. Milk 100gr

- condensed milk 50 gr

- Some lemon juice

image.

1. sift dry milk and sugar powder so that there are no lumps;

2. mix dry milk and cracker powder;

3. Add condensed milk and knead the mastic so that it does not stick to hand;

4. Add lemon juice.

If the mastic sticks to the hands, then add sugar powder. But if the mastic turned out to be completely viscous, then it is necessary to add dry milk and sugar powder in an equal amount.

5. The molastic mastic is better to leave 12 in the refrigerator, then get from the refrigerator in half an hour.

For cake tightly, milk mastic rolls very subtly not necessarily - about 3 mm.

The taste turns out very edible, does not harden

Tip:

So that the mastic does not stick to the surface and pour a little potato starch.

And even more I like to roll on the cave film. So mastic with a film and transferred to the cake. To roll out the mastic quite thin and it did not break it - to pray on the film and under the film (i.e., on the two sides of the mastic film)

You can also use children's dry mix instead of dry milk.

Milk Mastic Rose image.

figures - image.

Gelatin mastic 2.

Ingredients: 500 g of sugar powder10 g gelatin50 G. Watercock lemon (citric acid) Cooking: 1. SHITELS WOOLING IN COLD WATER 15 minutes. 2. Then melt it (in no case boil, but it will lose properties). 3. Sugar powder to sift, gradually add to gelatin. To knead well to get a homogeneous white mass. Mastic should not stick to the hands! If it turned out a sticky mass, then add some more powder, and if it crumbles, then lemon juice. It is better to immediately take 2/3 of the entire sugar powder, the rest is gradually added. From lemon juice, the mastic whites, but also dries faster. To begin with, you can add a bit of glycerol or butter, dry will not be so fast. Mastica must be mixed up 10-15 minutes. 4. There should be a plastic mass resembling plasticine. 5. Touch in the end of the kneading. If the dye is dry, it needs to be divorced in several drops of water. Store in a film or cover with a damp cloth, because Mastic is fast.

Recipe "Mastic White Chocolate"

• White chocolate - 100 g • marshmello ((color, depending on the desired final result)) - 90 g • Cream (30%) - 40 ml • Butter - 1 tbsp. l. • Cognac - 1 tbsp. l. • Sugar powder (how much takes) in the saucepan lay down to the pieces of chocolate and put on a weak fire. Fulfill melt. He removes the saucepan from the fire, add to the melted chocolate marshmellouse and constantly mix the mass with a spoon. When the cream melts, pour the cream, Add butter and brandy. Do not cease to obtain a homogeneous thick liquid mass. Access from the fire. Imagining a spoon will gradually pour sainted sugar powder to a spoon. When the mass gets too thick and elastic and to interfere with a spoon will not be comfortable. a little cool down

 

Almost all mastic recipes are not allowed to live beautifully!

Chocolate-mastic

We will need. 1 pack of chewing marshmallow, 100g of dark chocolate, 1st.l. butter, 2st. Milk (better cream), sugar powder approximately 200g, maybe less. In the waters, there is a chocolate on the water bath, add a souffle, let him melt it, all mix, add milk and oil. All mix well, you can mix the mixer well. It is a bit cool to cool down, and to sink sugar powder with not large portions, each time it is well mixing. You should get a soft elastic not sticky "dough". If you do not immediately work with it, then wrap in the food film. And in the refrigerator for storage.

Made such. While this is the only type of mastic, from which at least something happens ...

Somewhere I read, (already after spoiled 1 portion) that the main thing is not to overload the souffle, removing from the fire, when the marshmallows are almost melted, but not all temperatures will be enough for them to be addicted ...

Almost all mastic recipes are not allowed to live beautifully!

Mastya from Marshello

Composition:

  • Marshmello - 90-100g (one pack of marshmallow candies)
  • Lemon juice or water - ~ 1 tbsp. the spoon
  • Sugar powder - ~ 1-1,5 glasses

Cooking:

Marshmello is most often sold non-one-color.

It is best to buy a marshmallow white. Marshmello is divided into flowers - white halves fold into one dishes, and pink to another. In the marshmello of the same color, add a tablespoon of lemon juice or water and heat in a microwave oven (10-20 seconds) or in a water bath until an increase in volume.

If you want to cut the mastic with a food dye, it is better to add it after you got the swollen and lifting the marshmallow from the microwave. At this point you need to add a dye and mix well with a spoon.

Then portions to introduce sainted sugar powder and stir a mass with a spoon or blade. When it becomes difficult to stir the spoon, lay out a mass on the table sprinkled with a sugar and continue to knead your hands until the mastic stops sticking to the hands.

The resulting mastic to wrap in the food film (the film should fit tightly from all sides to the mastic so that the air does not get inside the package) and put in the refrigerator for about 30 minutes.

Get ready-made mastic from the refrigerator, put the table on the sprinkled with the starch and slightly roll out.

From the finished mastic you can cook various figures, flowers, leaves or cover the cake with a thinly rolled sheet of a sheet.

Almost all mastic recipes are not allowed to live beautifully!

Several tips when working with mastic from "Marshmello"

one. Sugar powder for mastic should be very fine grinding. If the sugar crystals fall in it, then the reservoir will rush when rolling. Depending on the variety of candies of the sugar powder, it may be necessary much more than indicated in the recipe, so it needs to be stock in advance in large volumes. If when the mastic is kneading, it remains a sticky for a long time, then you need to interfere and interfere with powder until the desired consistency is obtained.

2. The coating of mastic in no case cannot be applied to the wet basis - for soaked cakes, on sour cream cream, etc. Mastic from moisture gets rapidly dissolve. Therefore, a "buffer layer" should be between mastic and cake. It may be marzipan or a thin layer of oil cream. If oil cream is used, then before applying the mastic, it is necessary that the cake stands in the refrigerator until the cream is hardening.

3. To glue different parts of the figures from the mastic or to glue the decorations on the coating of mastic, the gluing place must be slightly moistened with water.

four. With a long place in air, mastic dries. Some figures, for example, flowers, cup-spoons, chairs, tables, better do in advance and give them well dry.

five. Volumetric figures, such as flowers, must be attached to the cake shortly before the feed, otherwise, if you attach them and remove the cake in the refrigerator, they begin to absorb moisture from the environment and fall.

6. Attention! If there is a large moisture in the room, then the cake covered with mastic, after removing the refrigerator can be covered by condensed moisture. In this case, it is desirable immediately from the refrigerator to sign on the table. If it still takes time before serving, then moisture from mastic can be carefully blocked up with a napkin. Or put a cake under the jet of the fan.

7. Figures from Marshmello can be decorated on top of food dyes.

8. If the mastic has cooled and began to roll badly, then it can be heated in a microwave or hot oven. It will turn plastic again.

9. You can store unused mastic in the refrigerator (1 ~ 2 weeks) or in the freezer (1 ~ 2 months), after having wrapped it in the P / e film.

ten. Ready dried figures from mastic should be stored in a tightly closed box in a dry place. Stores such figures for several months.

Almost all mastic recipes are not allowed to live beautifully!

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