Recipe for cake with mastic: the secrets of a successful decoration

Any recipe of a cake with mastic gives an opportunity to create a treat that looks creative, unique and very appetizing. Culinary mastic is not only a decorative material for cakes and pastries, but also an excellent edible base. The most popular mastic has acquired as decoration of confectionery, but it can cover pastries, for example, pies and muffins. Products with mastic are real works of art, which sometimes it is a pity to cut and eat.

Beginner cooks and decorators are perplexed how to make a cake with mastic in such a way that this material turns out to be non-sticky, not dry and not hard, and does not crack when rolling. For the preparation of professional culinary mastics special ingredients are required which are very difficult to obtain at a regular grocery store, so it is worth paying attention to more mastics available in the preparation. To begin with, you need to try out a few recipes to find your own version, which will work out the best way. A recipe for a cake with mastic can easily be found at any time.

I suggest that you familiarize yourself with several types of mastics that any hostess can cook at home.

Philippine mastic. The dignity of the Philippine mastic is that it turns out to be incredibly white, can be stored in polyethylene in the refrigerator for about a week and is very well molded. You will need a bag (10 grams) of food gelatin, 10 tbsp. Spoons of water and about 1 kilogram of powdered sugar.

Gelatin must be prepared in the usual way: soak for 1 hour, then heat until completely dissolved in a water bath and cool. After the already cooled gelatin, you must gradually add the powdered sugar, while carefully mixing the mass. To enter the powder is necessary until the mastic becomes elastic. Therefore, it may need a little more than the prescription requires. The Philippine mastic is used for molding various voluminous figures, flat ornaments and flowers.

Mastic from marshmallow. The advantage of such a mastic is that it is the most delicious, easy to prepare, it can be tinted with any food colorings. It will take 1 full cup of marshmallow, 2 tablespoons of water and sugar powder. In the marshmallow, add water and put in a microwave oven for 30 seconds. After taking out the cup and carefully stir the swollen sweets until a smooth smooth mass is obtained. Add the powdered sugar until the mastic becomes elastic. After the mastic wrapped in polyethylene and put for 30 minutes in the refrigerator, so that the mass "rested." Now you can create. Mastic from marshmallow is used for cuffing cakes, for modeling figurines and colors.

Icing. This kind of mastic is made from whipped into a very steep foam protein, which has a characteristic satin shine. Adding sugar powder to the protein, it is necessary to achieve a state of mass when it becomes difficult to hold the mixer in your hands, and the peaks of the peaks on the aureole will not fall off. You can tint aysing with food coloring and make from such mastic the beautiful openwork ornaments, patterns and relief borders on the cake.

Now let's talk about how to decorate the cake with mastic at home, so that the mastic does not "float", it does not crack, and the figures from it keep the shape.

There are several nuances that need to be adhered to:

• For the preparation of mastics it is necessary to use powdered sugar of very, very fine grinding. If, when the finished mastic is rolled out, there will be sugar pellets in it, the mastic layer will begin to tear;
• The recipe for the cake with the mousse that you want to cook should not include moist soaked syrup cakes, sour cream, otherwise mastic may dissolve from excessive moisture;
• For the layer between the mastic and the cake cakes, it is best to use ganache, oil cream and marzipan;
• When modeling from the mastic of voluminous figurines, different parts need to be interconnected, for this purpose it is possible to use whipped protein or protein with a small amount of powdered sugar;
• If the selected recipe for a cake with mastic is to be decorated with many small figures, it is worthwhile to prepare them in advance, so that the figures are slightly dried and well kept in shape. By the way, they can be painted with food paints, diluted in vodka;
• The layer of mastic ideally falls on the cake, smeared with marzipan. In this case, smooth the mastic is recommended on a polyethylene food film, and after transferring the layer on the cake with a film upwards and begin to level. Thus, the mastic will not dry quickly and it will not appear small cracks and dry "wrinkles".

In the preparation of mastic and the decoration of cakes and pastries there is nothing difficult. She, like plasticine, will help create any culinary masterpiece.