Work with mastic for cakes for beginners. Special devices for mastic making

You first gathered decorate the cake mastic And of course, you immediately have a lot of questions?
Most importantly, arm yourself with inspiration, fantasy and good mood! And about some subtleties and secrets when working with mastica We will tell you in this article.

So, here are some useful tips:

What basis to choose under mastic?
Always, before coating the cake with mastic, apply the correct foundation, it will help to level the surface of the cake and hide all the flaws. It can be: Oil cream, hot apricot jam, Ganash, boiled condensed milk, marzipan mass.

Take care of mastic from moistureotherwise she can melt. Therefore, it is impossible Apply mastic on a wet base (whipped cream, impregnated cakes, sour cream cream, etc.)

How is mastic frozen?
Mastic dries with duty in the air.

How to roll out masts?
There are several options:
1. You can roll out the mastic with a rolling pin on a flat surface, and so that it does not stick, sprinkle the surface with starch or powdered sugar.
2. It is convenient to roll out the mastic between two large polyethylene sheets, lubricated with vegetable oil. When you roll, you can simply remove the top sheet and move the mastic directly on polyethylene to the cake. When you cover the cake, you can separate the second sheet.

3. You can use a special non-taxable mat for mastic.

How to cover the cake of mastic smooth?
First, measure the diameter of the cake and the height of the side, add a small supply (approximately 5-10 cm), and roll the mastic to the desired dimensions. When shutting down on a cake, mastic is distinguished under its own weight and will fall smoothly. After that, take a special round knife for mastic and carefully cut off the unchecked, leaving about the reserve of about half acemeter. Then take care of the edge under the cake. If waves and irregularities are formed on the cake - align them with a spatula.

What to do, so that the plastic from mastic does not break?
If you cover the cake with sugar mastic, it is not necessary to roll it too thin, quite about 2-3 mm.
This is due to the fact that during the coating of the cake, a thinly sprouting layer of mastic can be broken, as well as all the roughness and disadvantages of the base of the cake will be visible.
When you endure mastic on a cake, it additionally stretches under your own weight.

What if the layer of mastic who covered the cake, still broke?
Do not worry, it is fixable! You can adjust the defect, and the seams and patchwork can be easily removed using a wide brush, moistened with water, smoothing the brush to a flat surface. If air bubbles were formed under the coating, you can simply pierce this place with a needle and smooth out.

How to remove traces of starch or sugar powder from the product? It's just a slightly wet, wide tassel and brush the remains of starch.

How to give shine with sugar mastic?
After you finished decorating a cake, cover the mastic with a solution with vodka in a 1: 1 ratio. It is convenient to do this with a silicone tassel. Vodka will evaporate without leaving the smell, only a pleasant shine will remain.

How to paint the mastic?
Special food dyes are best suited to achieve the desired color. They can be added directly to mastic, or apply a brush to the surface of the product. Can be used natural dyes: for green - spinach juice, for red - beet juice, for orange - carrot juice.

How to paint sugar mastic black?
Mix dyes of the following colors: red, blue and yellow. The ratio depends on the shade you wish to get:
For neutral black: 1 piece of red: 2 pieces of blue: 1 piece of yellow
For black with green tint: 1 piece of red: 1 part of blue: 2 pieces of yellow
For black with purple tint: 1 piece of red: 1 piece of blue: a little yellow
For black with a red tint: 2 parts of the Red: 1 part of blue: 1 piece yellow.

How to blind figures from mastic?
If you want to connect various parts of the figures or attaching ready-made decorations on a coating of mastic, it is only necessary to lightly moisten the water connection location. Also, to glue different parts of the figures from mastic, you can use protein or protein with a small addition of powdered sugar.
For the manufacture of color figures, it is not necessary to use masts of different colors: you can make the figures from a simple white mastic, dry them, and then paint the finished figures on top of food dyes.
Large figures try to do in advance so that they are well dried.
Volumetric figures, such as flowers, attach to the cake not long before the feed. Otherwise, if you attach them and remove the cake in the refrigerator, they can absorb moisture from the environment and fall.

Good luck to you and creative success!

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.

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.

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.

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

First you need to come up with how to decorate what kind of plan I want to embody: for example, cover the cake with a patterned bedspread, cut out a refined rose flower or make a sports car model. Then you need to choose which mastic is best suited for these purposes. For many owners, it is important that homemade mastic included affordable ingredients 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.

We do this:

Gelatin Soak in water for 30 minutes.
A mixture of honey and gelatin warm in water bath.
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.
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.

The process is stages:

Soak gelatin for half an hour, then warm up in a water bath.
Add lemon juice, vanillin, and, adding a little sugar powder, knead the mass to the state of the elastic test.
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.

We are preparing:

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

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.

For the preparation of chocolate mass, you will need a different recipe:

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.

Recipe for steps:

Chocolate completely melt in a water bath.
Without removing from the fire, add marshmallow, stirring constantly.
When Marshmello is half dissolved, add cream, butter, cognac and mix until the mass becomes homogeneous.
After removing from the fire, add sugar powder.
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.

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.

Step-by-step cooking:

Marshmello and oil are put into the tank and heat in the microwave for a few seconds so that the marshmallow began to melting.
Spoon mix the mixture before receiving a homogeneous mass, enter sugar powder in small portions.
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. Pastilage after drying very well keeps the form, so it is sometimes used to make patterns 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.

Gelatin pour water for 30 minutes., Then melt on a water bath, add citric acid, honey.
Separately mix starch with a powder and gradually add to the gelatin mixture to obtain a homogeneous smooth consistency.
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.
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.

How to do:

To the gelatin add water and leave to Nabuch.
In a bowl for mixing, lay sugar powder, cellulose, bleach (if any), lemon juice.
Displaced gelatin warm in water bath, stirring, add confectionery fat, then corn syrup.
Remove from the fire, turn on the food processor on the middle speed, add liquid with a thin jet into the sugar powder.
Then switch the combine to high speed, add protein, lemon juice.
As soon as the mass travels and becomes homogeneous - immediately stop mixing.
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, you need to accurately determine which colors will be needed and what dyes will be used: special purchased or natural dyes made of fruits and vegetables. If natural dyes are preferable, they are made in advance in a few days, they can be stored in the refrigerator.

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 - cranberry berries juice, strawberries, raspberries, red currant, different syrups of red or red wine;
saturated pink color - beet;
yellow color - 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 in a 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. Loons. Water to take paints to the knife tip);
liquid - they are better added to mastic instead of water;
gel - larger and concentrated dyes than liquid and more economical.

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 make the mastic gets shiny, 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.

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.

Those hosteurs 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.

Work with mastic for novice confectioners! Everyone who has ever seen a chic cake with an abundance of figures and colors, wondered: how is it done? Many would like to learn how to make such beauty. Today we will tell you how to start working with mastic. After a number of cakes, when experience and skills are received, you will certainly be able to make a masterpiece of confectionery art! Confectionery mastic is a sugar paste designed for modeling, that is, to decorate confectionery products. Mastica can be bought in the store - it will be the right composition and textures, and you can cook yourself - this is your discretion. Fortunately, all sorts of mastic recipes are quite a lot. How to properly knead mastic? Mastics are different, and all of them are mixed in different ways. We will focus more on mastic from Marshmello as the simplest. To prepare this mastic you will need, in fact, the candies and sugar powder of fine grinding, which will intervene in a melted candy mass. Finished mastic from marshmallow should be homogeneous, dense and plastic. To achieve such a result, it is important not to overload by MARMELLOO (it is enough to heat the candy until the moment when they begin to swell and melt). If when kneading the sugar mass remains a sticky for a long time, do not stop at what happened: continue to interfere with the powder until you get the weight of the desired consistency. If the mastic, on the contrary, it turns out too tight, slightly warm it in the microwave, frow it with your hands and continue to knead. In the event that a sugar-candy pasta began to crumble, add a drip of water or lemon juice into it, and then continue the kneading. How to roll out mastic? There are two ways to rolling sugar mastic: on the table, graft-grained or powder, and between polyethylene sheets, lubricated vegetable oil. The only minus of the first way is that the rolled plastic mastic will have to "win" from the surface of the table and keep on weight. If you choose the second option, you will need to remove the top layer of polyethylene with rolled mastic, turn the reservoir, evenly cover them the cake and only then separate the second layer of polyethylene. However, thin polyethylene (for example, the food film) is not suitable for our purposes: it is necessary to use something thoroughly and more than a film for greenhouses. What if masty is torn all the time? You probably got used to rolling the dough for pizza and guide the principle of "the thinner - the better." Alas, with sugar mastic, this number will not pass. The thickness of the rolled reservoir should be approximately 2-3 mm (it is not necessary thicker too). In subtly rolled mastic there are as many as two minuses: first, it can break away during the coating of the cake, and secondly, all the "flaws" and the irregularities of your culinary masterpiece will be visible under it. It is also possible that when mixing the mastic, you used the sugar powder of "large grinding", in which whole sugar crystals come across. There is nothing to do anything: such a mastic will rush even when rolling. If the reservoir, which covered the cake, still broke into the most responsible moment, do not despair. Seams, patchwork and other shortcomings can be easily "attached" with a wide brushes moistened in water. This brush is stroked until its surface becomes perfectly smooth. And if under the layer of mastic suddenly, air bubbles are detected, try to pierce it with a needle in these places, and then gently squeeze the "holes". You probably did something similar if you had to glue the wallpaper at least once. How to cover the cake of mastic smooth? "The secrets of the ugly folds on the" sides "of the cake are very simple: you just need to roll out sugar mastic with a large reserve (at least 10-15 cm) and so that this stock will be saved throughout the circumference. Then the mastic is far away from the weight and fall on the cake smoothly. . After that, take a round knife for pizza and carefully cut off "all too much", leaving about the reserve of approximately half a meter. If the "sides" of the cake turns out to be wavy, align them with the help of a blade. And if there was a base from under the layer of mastic, the base? Most likely, The case is in humidity: sugar mastic is very sensitive to it. Or you used the "wrong" cakes, or moved with the impregnation of the cake, or did not follow the storage conditions. Store the finished cake is necessary in a tightly closed hermetic box or in a polyethylene package (and preferably not more than 2 Day). What should be the cake itself (base)? As a base for the cake, it is recommended to use dry biscuits, oil cakes or purchased cakes. As for the coating cream, it is easiest that it is perhaps working with marzipan mass. If you do not like marzipan, take the classic oil cream, boiled condensed milk or ganash (chocolate cream cream). In this case, you will have to put a cake to the cold for a couple of hours and only then apply a layer of mastic. If the cream does not have fully frozen, on the surface of the cake after coating the mastic can form ugly dents. In no case, do not use sour cream cream and all sorts of impregnations to base (sugar syrup, liqueur, confectionery rum, etc.). Remember that any mastic is very quickly soluble upon contact with moisture. What to paint mastic? Best of all, of course, use special food dyes, but they are not always and not everywhere can be found. You can replace the dyes with conventional paints for Easter eggs, but it is necessary to do it carefully, since the composition of the paints for eggs usually includes salt, and our mastic should not get salty. Therefore, it is better not to take powder paints, but paints in tablets that do not contain salt. If you are categorically against "any chemistry" in food, try natural dyes: for green - spinach juice, for red - beet juice, for orange - carrot juice. It turns out, of course, not so beautiful, but it is not 100% harmless. The most difficult to paint the mastic in black. To do this, mix as many as three dye: blue (2 parts), yellow (1 part) and red (1 part). It is very important to clearly observe the proportions, but at the same time there is no guarantee that the shade fit us is neutral. Depending on the dyes used, it can be slightly greenish, slightly reddish or with a purple notice. Another option for obtaining black mastic is that you first prepare brown (for example, with chocolate or quarrel sugar), and then add a blue dye to it. Is it possible to store the finished mastic? Yes, you can! As part of the mastic, there is nothing that could spoil in a few days. For storage, mastic is recommended to preach to pack in polyethylene or put into a plastic container with a lid. In the refrigerator, this container is not necessary: \u200b\u200bthe mastic you just need to protect against moisture and air so that it does not dry before and not splashed. By the way, the short-use mastic from Marshmello can be stored in the freezer up to 2 months. How to "make" bright mastic? In order for the mastic covering your cake, glitter, apply a soft tassel onto it layer of a honey and vodka solution (honey and vodka in a 1: 1 ratio). Do not worry: vodka will quickly evaporate and does not affect the taste and smell of cake. The highest pilot machine - figures from the mastic in fact, from a well-cooked plastic mastic, the figures are not harder to sculpt than from plasticine: no special talent is required here. In order to connect different parts of the figures or glue the decorations on a coating of mastic, you only need to slightly moisten the water of the gluing place. For the manufacture of color figures, it is not necessary to use masts of different colors: you can cut the figures from a simple white mastic, dry them, and then paint food dyes from above. To remove the remains of powder or starch from the finished figures, "walk" on them with a damp tassel. The main thing in working with mastic is love for creativity and a lot of practice! Create, sculpt and you will all fail!

There are several popular mastic mastic recipes for cakes. Each hostess may choose his favorite. Someone buys ready-made mastic in stores for confectioners, some prefer the manufacture of powdered water or milk. Creating an art's own art cake is also a fantasy matter, it can be a floral or children's, or any other topic. But there is a moment that interests everyone - how to make mastic shiny?

In order to give a smooth, beautiful gloss of the cake surface, there is a pair of proven ways. The most convenient and inexpensive is to cover the mastic with a mixture of honey and vodka in proportion 1: 1. Before use, honey needs to be able to dissolve well so that there are no lumps, then you can proceed to apply. Lubricate the mastic with such a mixture with a bruster with soft hairs. When vodka evaporates, only shining glitter will remain on the cake.

If a certain amount of unnecessary mastic is bought or done, the question arises about how to keep mastic? Mastic is not a perishable product, the main thing is to protect it from moisture and dryness. A regular plastic bag is well suited for this purpose, if desired, a plastic container with a dense lid. You need to store in the refrigerator, ideally - no more than a week.

Many are interested in how to make mastic from marshmellos, as this product has become very popular in confectioners. Marshmills are watered with water or lemon juice and melt in a microwave oven. Sugar powder is added to the liquid mass and mix up to a solid dough state. Such mastic can be made shiny, lubricating her surface with a liqueur with a pleasant fruit aroma. It is possible to give the gloss and flattened from mastic details, such as lily.

In how to make a lily of mastic, there is also nothing complicated. On the Internet there are many master classes for the manufacture of colors, the main thing is to give the finished product an attractive look. For this, the flower petals laid down to be dried, you need to cover a mixture of honey with vodka; For this purpose, a thin soft bruster is also used to not leave the non-crushed plots. Many hostesses are interested in how to make mastic from Marshmallow, if there is no microwave? Marshmello is perfectly melting on the usual electric and gas stove, as well as in the oven. The only condition is to ensure that the mass is not burned and constantly stirred.

So, the main secrets of how to make mastic brilliant, clarified! Now it's small - in the next weekend, a delicious cake and decorate his mastic of its own manufacture, giving her a magnificent gloss! And let the first "damn" will not be a com.

Tips for beginners to work with sugar mastic.

Tips for working with mastic

Why sometimes through sugar mastic coating, begins to shine the base?

Any variants of sugar mastic, which is used to cover the cake, are very sensitive to humidity, so it is necessary to take care of a cake covered with sugar mastic from moisture.
First, it is necessary to use dry biscuits, oil cakes or purchased biscuits as a base.
Secondly, it is not necessary to dilute too much, impregnating the cake with sugar syrup or liqueur.
Thirdly, a cake, covered with sugar mastic, should be stored in tightly closed hermetic boxes or polyethylene packages.

How long can the cake covered with sugar mastic?

If the cake is wet, then you will need more time to dry the cake
If the cake is very dry, then there is a danger that in two days a mastic, which is covered with a cake, will be swollen.
It also must be borne in mind that in a dry and hot climate, the shelf life of a cake covered with a mastic is less than in a cool and wet climate.

Why is sugar mastic?

When rolling sugar mastic, it is worth considering that its thickness should not be very thin. It is enough to roll out the mastic to a thickness of 2-3 mm.
In addition, during a cake coating, a finely rolled mastic can be broken, all irregularities of the cake base are visible under finely rolled mastic.

On what basis to roll off sugar mastic?

There are several options for rolling mastic.
1) Sugar mastic can be rolled on the table, sprinkled with powdered sugar or starch
2) Sugar mastic is comfortable to roll between two large polyethylene sheets, which are lubricated with vegetable oil.

The advantage of the second way is that it is not necessary to separate the mastic from polyethylene to cover the cake. After the mastic is rolled to a thickness of 2-3 mm, it is enough to remove the top sheet and move the mastic on polyethylene to the cake and only if the mastic is already covered with a cake, separating polyethylene from mastic.

At the same time, I did not get the smooth surface of the mastic, because I used the thin polyethylene, which when rolling went and formed folding. But I liked the resulting "structured" surface of the mastic, so I did not take polyethylene thoroughly.

I think polyethylene, which is used for greenhouses, will allow you to get a smooth surface, as it is sufficiently dense, in order not to form a fold when rolling the mastic through it.

How to make sugar mastic on a glitter cake.

So that sugar mastic on the cake gloss, after you have finished decoracing the cake, cover the mastic with a solution of honey in vodka in a 1: 1 ratio.
To do this, take a soft bruster and wetting it in solution, apply a honey-vodka solution to your creation. After a few minutes, vodka will evaporate, and your cake will become brilliant.

How to keep mastic and how much?

Any sugar mastic can be stored for several days, up to a week, in well-closed polyethylene packages or plastic containers.

There is nothing to spoil in sugar mastic, it is important to simply protect the mastic from the air so that it does not fall asleep and from moisture to make the mastic not soak.

Several tips when working with mastic from "Marshmello"

1. When buying candies, their name does not have to be "Marshmallows". Enough so in the title there was a combination of "..mallows .." or "..mallow ..".
For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows" and so on.
In Russia, Marshemellota is issued by the company Nestle - "Bon Paris, Tutti-Frutti Suffle" and "Bon Paris, Souffle".
2. 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.
3. The coating of mastic in no way to apply to the wet base - to impregnated cakes, to sour cream cream, etc. The mastic from moisture is quickly dissolved.
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.
4. 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.
5. With a long place in the air, mastic dries.
Some figures, for example, flowers, cup-spoons, chairs, tables, better do in advance and give them well dry.
6. Figures from the marshmallow can be decorated on top of food dyes.
7. If the mastic has cooled and become badly rolled, it can be heated a little in the microwave or hot oven and it will be plastic again.
8. Keep the short-use mastic in the refrigerator (1-2 weeks) or in the freezer (1-2 months), after pre-wrapped it in the P / E film.
9. Ready dried figures from mastic should be stored in a tightly closed box in a dry place. Stores such figures for several months.
Marshmello is often mistakenly called marshmallow. But this is not a marshmallow, although it looks like him, but preparing without eggs. MARMEELLOO - Zephine-like candies consisting of sugar or corn syrup, food starch, softened water, gelatin, dextrose and flavors whipped to the state of the sponge.

To taste, Marshmello resembles a grazing or marshmallow, but more air and hard.

This is a souffle that was originally prepared from Althea. The name of "Marsh Mallow" is translated as "Malva Swamp", that is, Altea. From the root of Altea was obtained adhesive jelly-like white mass. Over time, Altea was replaced by gelatin and starch. Modern "air" marshmello first appeared in the United States in the 1950s. They began to release Kraft. The new generation of Americans already does not know the true taste of sweets from "Swamp Malva", only the name remains.
Small pieces of marshmallow are added to salads, desserts, ice cream, decorated with cakes and pastries. American kids love to put the marshmallow pieces in a cup with hot cocoa. Also this is traditional delicacy on picnics. A piece of marshmello is groomed on a long twist and slightly fried over open fire.

Marshmello also make mastic for decorating cakes and pastries.
Structure:

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

To do this, in 100 g, the marshmello is added a tablespoon of lemon juice or water and heated in a microwave oven for 10-20 seconds or in a water bath until the marshmello is not slightly fell and will not increase in volume.
Then gradually introduces sainted sugar powder and stirred a mass blade before thickening.
Then lay the mixture on the table sprinkled with a sugar and knead the hands before forming a waistly mass, which will not stick to the hands.
Mastics wrap in the food film and put in the refrigerator for half an hour. Finished mastic roll over the rolling pin and cut out the figures for decorating desserts from it.

If the layer of mastic, which covered the cake, broke

And all these seams, the patchwork can easily be removed with a wide brush that loosen in the water and "plastering" to the perfect surface, smoking the mastic and close the seams and shortcomings. And where the air bubble falls under the mastic, you can simply pierce with a needle and put this place.

what cream is better to use under the coating

Cake better align:
- Oil cream
- boiled condensed milk
- Ganash
- Marzipan Mass

In the first three cases, the cake must be removed to the cold so that its surface is frozen.

at what stage oil add to mastic?
I added oil when I sent to the microwave to the microwave.

how to knead mastic from Marshello:

Mastic should become homogeneous, dense, not porous, not sticky, plastic. If, during work, the mastic becomes too elastic and tough, it is necessary to warm it in micro, to mock with your hands or if it overheated, it is still in powder and work further. If the mastic began to crumble, you can add some water or lem. juice and knead again.

A little about the very knee. I read a lot of tips, how to make mastic from Marshallo. I am categorically against the complete molding of the church and stirring them to a homogeneous mass. I heated them, waiting when you swell and immediately pour out in the sah. Poudrao and knead. If they are overheated, the mastic will be grains and crumble. And one more thing when Mammyshki is strongly heated (in fact struggled) when adding SAH. Puddles she (powder) begins to gather with lumps. dense and these lumps then interfere with ...

how to cover exactly cake mastic

The folds on the sides will not be, if you roll out the mastic with a big margin and when you start covering, the mastic under your weight is well crumpled and falls smoothly. Only the cream for alignment under mastic should be very good. Good frozen so that during the coating there are no dents.
When I cover the mastic cake, I have in reserve all the circumference at least cm 10-15. Then she has weight and she can pull out. I will smooth first on the table all this stock to lay down without folds and then the sides of the cake are easily smoothed. And then just a knife for pizza, exactly all cut off in a circle, leaving about the supply of 0.5 cm (and then the mastic can be lifted).

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