Culinary mastic recipe. Cake mastic recipes at home

Edible decorations made from creams and whipped cream have recently been significantly inferior in popularity. confectionery mastic. And this is not surprising: even a novice hostess can create her own unique masterpiece from it. And despite the apparent complexity, mastic at home is prepared quite easily. To do this, you just need to decide on the choice of ingredients.

general information

Before telling you about how mastic is made at home, I want to tell you what this product is all about.

Confectionery mastic is a fairly common "auxiliary" dessert, which is often used to decorate homemade cakes, as well as to make various edible decorations (roses, ruffles, petals, flounces, etc.).

Mastic at home is prepared using different ingredients. However, its basis is always such an unchanged component as powdered sugar. In addition, the following products may also be included as additives:

• marzipan;
• marshmallow marshmallow;
• gelatin;
• any starch;
• egg white.

It is impossible not to say that in order to give flavor and color to the product, various flavors and food colorings are often added. Mastic, cooked at home, hardens extremely quickly. In this regard, it is better to store it in a tightly closed container or plastic bag.

Milk mastic: recipe

At home, such a product is made quite simply. As a rule, unboiled condensed milk is always added to it, as well as cognac (optional). It should be noted that the figures molded from milk mastic are very soft and tasty.

What products need to be used to make an elastic mastic? The recipe at home involves the use of the following ingredients:

• powdered milk - approximately 160 g;
• condensed milk - about 200 g;
• powdered sugar- approximately 160 g;
• lemon juice- 2 dessert spoons;
• quality cognac - a dessert spoon (optional);
• any food coloring - use at discretion.

Cooking process

Milk mastic, made at home, will serve as an excellent confectionery material for decorating a cake. For its preparation powdered milk and powdered sugar is sifted through a fine sieve, and then poured into a slide on the table. After that, a small hole is made in the bulk ingredients and condensed milk is slowly poured into it.

The laid out products are mixed until they form a homogeneous and elastic mass. If the mastic sticks to your hands, add a small amount of powdered sugar to it. If the sweet mass began to crumble, a little freshly squeezed lemon juice is poured into it.

In order for the mastic to acquire one or another color, food coloring is added to it. To do this, a few drops of confectionery paint are mixed with the required volume of sweet mass.

Thoroughly mixed mastic is best used immediately after preparation. But if it is supposed to decorate a sweet dish the next day, then it is well wrapped in polyethylene and placed in a refrigerator.

Sugar mastic at home step by step

Mastic made from marshmallow is the most popular among cooks. This is primarily due to the fact that such a product is made quite quickly and easily.

So how is sugar mastic prepared at home? To do this, you must have the following components in the kitchen:

• powdered sugar - about 350 g;
• white marshmallows - about 170 g;
• any food coloring - if necessary;
• dry cream - about 80 g;
• freshly squeezed lemon juice - a tablespoon;
• vanillin - a couple of pinches.

Cooking method

Sugar mastic at home is prepared relatively quickly. If you need to get a colored mass to decorate the cake, then we recommend purchasing not white, but multi-colored marshmallows. Otherwise, you should additionally use special food coloring.

So, to prepare sugar mastic, fresh marshmallows are crushed into medium pieces, and then laid out in a deep glass bowl and sent to the microwave. At maximum power, it is heated for 35 seconds. During this time, the marshmallow should completely melt.

In the event that you do not have a microwave, it is recommended to melt the sweet product in a water bath. Although this will take you a little more time.

After the marshmallow is warmed up, it is taken out of the microwave oven and kneaded strongly with a spoon. Vanillin, dried cream, freshly squeezed lemon juice and powdered sugar are also added to it. The last component is sprinkled until an elastic mass is formed that will not stick to the palms.

It should be noted that the technology for preparing mastic is very much like the technology for kneading ordinary hard dough.

After the described actions, the product can be safely used for its intended purpose.

Cooking mastic with gelatin

How is gelatin paste made? Cooking at home will not take you too much time. But for this, you should prepare all the necessary products in advance:

• drinking water - 55 ml;
• powdered sugar - about 600 g;
• lemon juice - 2 dessert spoons;
• any food coloring - apply if necessary.

How to do?

For the preparation of mastic, only instant gelatin should be used. Put it in a glass and pour cold water. In this form, the product is left to swell for about half an hour. After that, it is put on the stove and heated until it dissolves (in no case bring to a boil).

While the gelatin is cooling, start preparing the rest of the ingredients. Powdered sugar is sifted through a sieve and poured onto the table. If the portion of the mastic is very large, then it is better to knead it in a bowl.

Thus, a small hole is made in the bulk product. Cooled gelatin is poured into it, and freshly squeezed lemon juice is also added. All ingredients are thoroughly mixed by hand. If the mastic is too sticky, add powdered sugar to it.

If necessary, the resulting mass is divided into several portions and one or another food coloring is added to them. If it is not planned to use the mastic immediately after kneading, the product is wrapped in a plastic bag and sent to the refrigerator.

From the gifts of nature

Honey mastic at home is no more complicated than the variations that were presented above. Moreover, it turns out much more elastic, fragrant and tastier. Especially often cakes and pastries made from honey cakes are decorated with such mastic.

So, to make a honey decoration for homemade desserts, we need:

• powdered sugar - approximately 500 g;
• liquid lime honey - about 2 large spoons;
• instant gelatin - 10 g;
• quality margarine - 2 large spoons;
• drinking water - 6 large spoons.

Cooking honey mastic

As in the previous recipe, to prepare the mastic, gelatin should first be prepared. To do this, it is poured into a glass and filled with water. In this form, it is left aside for 40-44 minutes.

After the gelatin swells well, it is placed on water bath and slowly warm up. Having received a homogeneous liquid, it is removed from the stove and completely cooled. In the meantime, start processing the rest of the ingredients. Liquid linden honey and melted margarine are stirred in a large cup. After that, dissolved gelatin is added to them. Also, powdered sugar is slowly added to the resulting mass. At the same time, the products constantly interfere with a confectionery spatula or an ordinary wooden spatula.

When the sweet mass becomes thick enough, it can be kneaded not in a bowl, but on the table. To do this, the mastic is recommended to additionally sprinkle with powdered sugar.

After kneading, honey mastic should become as elastic as possible. This is necessary so that it can be easily rolled into the layers required by the recipe. If the mass is too soft, then it will be impossible to work with it, as it will tear and stretch all the time.

Summing up

In this article, several ways were presented to your attention on how to make mastic at home. It should be noted that you can use absolutely any of the recipes presented to decorate cakes or cakes. The main thing is to strictly comply with all the described requirements. Only in this case you will get a homogeneous and elastic mastic, which can beautifully decorate any dessert.

And other products. She can cover finished cake, the surface of the cake, thanks to the mastic, will have soft and varied shapes.

Fondant decorations can turn a simple cake into a work of art. You can make all kinds of decorations from mastic: leaves, flowers, flower arrangements, various figures that decorate the cake. Sometimes the decorations are so beautiful that it’s even a pity to eat them!

Mastic at first glance is easy to prepare, but the first time it may not work. Therefore, you need to be patient and practice as often as possible, then you will learn to “feel” it. The mass should be plastic, like plasticine, but not stick to your hands. To begin with, it is better to experiment with a small amount of mastic.

In order to make various products from mastic, you can use stencils or special cuttings.

How to make mastic

Mastic is made from powdered sugar with the addition of water, gelatin and lemon juice. Glycerin and oil are also added, this is done so that the mastic does not dry out so quickly. The sugar mass is kneaded for 15 minutes.

It is better to knead the finished mastic on the table, which was previously sprinkled with powdered sugar, starch can also be used. This must be done to prevent the mastic from sticking to the table and hands while working with it.

Mastic can be tinted with beet juice, spinach juice, carrot juice, juice of various berries or dyes sold in the store.

The finished mastic must be packed in cling film so that it does not dry out.

You need to decorate the cakes with mastic after the cream has hardened. It is better if the cake is covered with marzipan mass or the surface of the cake consists of dry biscuit.

How to cover a cake with fondant

In order to cover the cake with mastic, you need to put it on a turntable, so it will be more convenient to work with it. Sprinkle the surface of the table with powdered sugar, then roll out the mastic to 5 mm thick on the table. The rolled mastic should be wider than the cake.

Using a rolling pin, place the fondant on the cake. Sprinkle your hands with starch and smooth the mastic first on the surface of the cake, so that it fits snugly against it, then on the sides. Cut off the excess fondant at the base of the cake with a knife. From the leftovers, you can make a figurine or other decorations - leaves or a flower.

How to make fondant for cakes

If further decoration of the cake is not provided, then the mastic can be wrapped in cling film and stored in the refrigerator, but not more than 2 weeks.

3 cake fondant recipes

Mastic simple with gelatin

Ingredients:

• Powdered sugar - 450 +/-50 g,
• Gelatin (powder) - 2 teaspoons,
• Water - 50 ml.

Cooking:

Pour gelatin into a bowl of cold water, stir and leave to swell. Dissolve (ed. note - dissolve) it in a water bath and cool.
Sift the powdered sugar, pour in the gelatin and knead until a homogeneous mass is obtained. Roll it into a ball and put it in a plastic bag. If the mass becomes sticky during cooking, add powdered sugar. If you get a good mastic, and the powder is still on the table, then continue kneading, removing excess powder.

Mastic with egg white

Ingredients:

• Powdered sugar - 450-500 g,
• Glucose syrup - 2 tbsp. spoons.
• Egg white - 1 pc.

Cooking:

Combine in a bowl egg white and glucose, mix. Add powdered sugar (450 g), sifted in advance, and knead until smooth. Roll it into a ball and put it in a plastic bag, leave it in it for 2 hours. Then knead again. If the mass is sticky, add powdered sugar. If you already have a good mastic, and the powder is still left on the table, then continue kneading, removing excess powder.

Mastic with vegetable oil

Basically, mastic is a thick paste used to decorate and cover confectionery.

Delicate mastic flower

In fact, there are many recipes for creating mastic at home. But the recipe for mastic, disclosed below, makes it very easy and simple to work with it, as with a novice culinary lover (like me). After all, the pasta according to this recipe turns out to be quite soft, white, and allows itself to be rolled out thinly. That is, today we will prepare a universal mastic for:

Rolled butter dough

The mastic is stored as an independent composition at room temperature in a tightly wrapped bag. And before you start working with it, you need a dessert, it does not require warming up or any other special preparation procedure.

I draw your attention to the fact that among the presented ingredients there are invert syrup which can lead to some despair. But we already know how to cook it, and we remember the recipe that you can find here.

If there is no desire or time to mess around with the preparation of invert syrup, then I recommend using another recipe for marshmallow mastic to create mastic.

The art of dough modeling is an ancient needlework. Albeit not as common as sculpting figures from clay, but no less in demand. It all started in ancient times with the ordinary modeling of flour cakes, which were burned on hot stones for eating. Thus, ancient people began to eat bread. Routine for the human mind is boring, and it's great that a reasonable individual tries to diversify and equip life.

Ancient mosaic of making bread in the oven

A little later, they began to build ovens for baking bread and cooking. As we know, bread also changed its shape and shape over time. Why is there bread, let's just remember the loaves, generously decorated with flour stucco. From here came the desire to decorate everyday food with modeling, bringing innovations every year to the creation of a mass that allows you to make delicate and airy figures.

Homemade mastic recipe for creating real confectionery masterpieces

Mastic is an elastic confectionery mass that resembles plasticine in properties. From it create the most intricate decorations for confectionery. Having learned the recipe for cake mastic at home, you can create real masterpieces of confectionery art, delighting guests and loved ones. Working with mastic requires certain skills and dexterity, but with the desire and experience you will achieve the highest skill. Ready-made mastic is sold in stores, but it can be easily prepared at home. Homemade mastic can be stored in the refrigerator for 14 days, and in the freezer - up to 2 months.

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

Ingredients:

• 900 gr. fine powdered sugar
• 15 gr. gelatin
• 45 ml. water
• 175 gr. invert syrup
• 1 teaspoon vanillin
• 1 pinch citric acid

Cooking:

First, prepare the invert syrup

To prepare invert syrup, pour 500 grams of sugar into 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 baking soda and boil for another 5 minutes, stirring constantly as the baking soda will neutralize the citric acid and a high foam will form.

Now let's start making the paste.

Soak the gelatin to swell. On a plate with hot water put the gelatin until completely dissolved.

Add invert syrup and stir.

Add vanillin with citric acid to the powdered sugar, mix, make a well according to the dough principle and pour the gelatin syrup into the center.

Knead the dough. If desired, individual pieces of mastic can be colored with food coloring.

Mastic for cake at home detailed video master class:

Ideas for decorating cakes with mastic

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Mastic for cake at home

A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figurines, compositions, inscriptions are made from it. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.

1. Tips for making mastic with your own hands
2. What utensils do you need
3. Step-by-step recipes for making homemade mastic for decorating a cake
4. How to make colored or shiny mastic
5. Video tutorials: how to make mastic for a cake at home

Tips for making mastic with your own hands

Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Do-it-yourself cooking at home has several secrets:

• Powdered sugar should be finely ground. If sugar crystals come across, then the mastic will tear when rolling.
• Mastic is very sensitive to moisture. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis it is necessary to use dry biscuits or butter cakes. The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in sealed boxes or plastic bags.
• If the mastic has cooled down, it is difficult to roll out, then heat it up a little in the microwave to make it plastic.

What utensils do you need

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

To heat up the mass microwave oven or oven should prepare a form of porcelain or temperature-resistant glass. In addition, you will need a rolling pin, a microwave oven, a mixer, a clean work surface.

Step-by-step recipes for making homemade mastic for decorating a cake

How to make mastic at home? The composition can be very different, but powdered sugar remains the same and the main component. There are many methods for preparing this do-it-yourself cake material at home, but the simplest is marshmallow paste.

The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. Finished figures must be allowed to dry.

Milk mastic

Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish. Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.

Required Components:

• 350 g of infant formula;
• 1 can of condensed milk;
• 350 g of powdered sugar.

Step-by-step production of milk mastic for a cake with your own hands at home:

1. Add all ingredients to the pot, mix.
2. Knead until smooth and elastic.
3. We form a ball, sprinkle with powder.
4. We wrap the mastic plastic wrap, leave for 30 minutes.

Marshmallow based mastic

How to make marshmallow fondant? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the product completely and sculpt several figures. Marshmallows are better to choose plain.

Required Ingredients:

• marshmallow - 200 g;
• powdered sugar - 500 g.
• a piece of butter - about 30 gr

A step-by-step mass master class based on marshmallows for a cake with your own hands at home:

1. Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Add a piece of butter. We put on 30-40 seconds or more so that the volume of the base doubles.
2. Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away.
3. When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes long time, since there should be no air bubbles in the mass.
4. When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin.
5. You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead with the addition of powdered sugar.

chocolate mastic recipe

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

Required Ingredients:

• water - 3 tsp;
• powdered sugar - 200 g;
• chocolate - 100 g;
• marshmallow - 150 g;
• butter;
• potato starch.

Step by step recipe chocolate mass for a do-it-yourself cake at home:

1. We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
2. Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.
3. Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
4. Sprinkle with starch and knead until soft elastic mass. We wrap the mastic with a film, let it brew for half an hour.

Powdered sugar and gelatin mastic recipe

One of the most successful ways to make do-it-yourself mastic for a cake at home is considered this recipe. The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering). You can store mastic at room temperature, but before use, it must be heated in the microwave.

Required Components:

• gelatin - 25 g;
• cold water - 1 glass;
• sugar - 2 cups;
• invert syrup - 170 ml;
• powdered sugar - 1.2 kg;
• starch - 300 g;
• salt - 0.25 tsp

A step-by-step recipe for making mastic for a cake with your own hands at home:

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

1. For mastic, pour gelatin with half a glass of water.
2. We prepare it as indicated on the package. After readiness, we filter so that there are no grains.
3. 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 boils, reduce the heat, boil for 8 minutes, but do not mix.
5. Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed.
6. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, lush, white, shiny and wrap around the corollas.
7. After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
8. When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading on a table sprinkled with starch.

Marzipan mastic

Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.

Required Ingredients:

• sugar - 1 cup;
• almonds - 1 cup;
• powdered sugar;
• cocoa powder - 1 tbsp. l.;
• almond essence - 3 drops;
• water - 0.25 cups.

A step-by-step recipe for marzipan mass for a cake with your own hands at home:

1. Almonds, without peeling, dip into boiling water, boil for a couple of minutes, transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender to a puree.
2. Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
3. Mix syrup with almonds. Warm up for 4 minutes. Add essence.
4. Sprinkle the board with powder, spread the mastic and knead.

Protein-drawing mass

This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its feature is the addition of protein and lemon juice.

Required components:

• powdered sugar - 200-220 g;
• lemon juice - 1 tsp;
• protein - 1 pc.

Step-by-step production of a protein drawing mass for a cake with your own hands at home:

1. Transfer the protein to a container. Whisk a little with lemon juice.
2. Gradually stir in the sifted powder in batches. The mass should drain a little from the blade, but not be liquid.

Flower mastic

Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easily molded.

Required Components:

• cold water - 30 ml;
• powdered sugar - 250 g;
• liquid glucose - 1 tsp;
• gelatin - 2 tsp

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

1. Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath.
2. Stir glucose into gelatin, mix.
3. Gradually add the sifted powdered sugar.
4. We spread the thick mastic on the surface, sprinkled with powder, knead until the stickiness disappears. Wrap in clingfilm and let it rest for half an hour.

Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass. In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.

Staining mastic can occur in several ways:

Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material. To get multi-colored mastic, you need to add several colors.

When the mastic is ready, you can color it like this: dip a wet toothpick in dry dye, poke a ball of plastic mass.

Mix thoroughly until an even color is obtained.
Dilute dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, knead.

To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaked striped color. What if you only have a few colors and don't have 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;
• mother-of-pearl - add kandurin;
• champagne - white, yellow, brown;
• dark red - a little black and red;
• orange - yellow, red;
• gold - orange, yellow, red;
• coral - yellow, pink;
• terracotta - brown, orange;
• brown - green, red;
• flesh - yellow, red;
• black - red, blue, brown in proportions 1:1:1.
• gray - red, blue, brown, select proportions
• independently until you get the desired shade.
• If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:
• yellow - carrot juice, turmeric powder, saffron, diluted in alcohol, water;
• pink and red - cranberry, beetroot, pomegranate,
• currant, cherry juice, red wine;
• orange - orange juice;
• green - juice of spinach, parsley, sorrel, brilliant green;
• purple - juice of grapes, blackberries, blueberries;
• chocolate - cocoa powder;
• black - activated carbon.

Another common question when working with mastic is how to make it shiny?

When the cake is decorated with this plastic mass, it is necessary to prepare a solution of vodka and honey in a 1: 1 ratio. Cover the mastic with a vodka-honey mixture using a soft brush. After a few minutes, the vodka will begin to evaporate, then the decoration will get a glossy beautiful shine.
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Video tutorials: how to make mastic for a cake at home

Mastic for decorating cakes

• Cooking time: 3 h
• Servings: 4
• Type of dish: Baking decoration
• Cuisine: Russian
• Complexity: Average

Homemade cake mastic is a delicious and natural product. capable of the most simple pastries turn into a sweet culinary masterpiece. Each holiday raises the question of how to prepare a cake for the next celebration before the hostess.

Among the variety of recipes, it is difficult to choose the most interesting one, with which you can surprise relatives and guests. Many mistresses create culinary masterpieces decorated with mastic. Extraordinarily delicious recipes making sweet mastic they share. And they give advice - how to create your own home gourmet cake from an elastic mass.

Mastic is a mass of confectionery ingredients, which in its composition is similar to plasticine. It produces beautiful products that surprise with their variety and ornate execution.

Sometimes a cake looks so much like a sculpture or a painting, only its lifetime is limited, but there is a positive trend. Culinary masterpieces can be created often, each time to create, giving a particle of the soul and bringing something new.

Simple rules for making mastic for a cake at home

There are easy rules that you need to know before you start creating with mastic. They are easy to remember.

What is cake fondant made of? The basis for cooking is crushed sugar (powder), sifted through a thick sieve. Otherwise, large sugar crystals that come across when preparing a delicious cake decoration will tear it when rolled out.

When the mass is ready, it is placed in a dense cellophane for 25 minutes in a refrigerator. During this time, it acquires greater plasticity. Homemade mastic, wrapped in cellophane, is stored in the refrigerator for about 2 weeks, and in freezer– 2 months.

A delicious homemade cake decorated with multi-colored mastic looks very aesthetically pleasing. First of all, knead the usual light dough, take part of it (as much as necessary). The rest, so that it does not dry out, is not covered with a crust, is placed in a plastic bag.

From the taken part of the dough, they mold a small circle with their hands, making a recess in the center, add a dye (a few drops are enough), and begin to knead until the same color is obtained.

Kitchenware for making homemade mastic

At the beginning of work, you will need accessories that are available in the arsenal of any hostess:

wooden rolling pin - roll out the mastic;
round knife - cut beautifully the edges of the cake;
small forms - to make various figures;
tablespoons - to make and connect the petals to decorate the cake, remove the excess from the bottom and top, cover the bumps with rolled strips of dough.

When the creation of confectionery masterpieces decorated with mastic turns from a simple hobby into a hobby, housewives acquire special equipment:

1. A smooth rolling pin made of special plastic - to roll out the mastic.
2. Large and small silicone mats with markings - for the convenience of rolling out the cover for the cake - the first and for rolling curly elements - the second.
3. Stacks - designed for cutting, sculpting all kinds of butterflies, flowers and leaves.
4. Silicone molds - for the formation of small simple details: letters, beads, buttons.

It is necessary to ensure that the main part of the cake to be covered with mastic is dry. To do this, the surface of the base is covered with an oil cream and put in the refrigerator until the cream completely hardens. Homemade mastic will flow and dissolve even with a little moisture in the cream.

Experienced chefs they advise that cake decorations from mastic should be done earlier, about 1.5-2 weeks before the deadline for baking. They must become dry.

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

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

At the beginning, it is important to imagine a future cake decorated with do-it-yourself mastic. For example, a cake that is distinguished by a magnificent flower or imitates the dress of your favorite doll is suitable for your beloved daughter. Son - an athlete - a sports car. For grandmother - a bedspread with old patterns.

The fantasies of housewives can be endless, you just need to determine which type of homemade mastic is more suitable, how available, the products used, and the versatility of its use. Many recipes for making sweet mastic at home are replete with variety.

Milk mastic based on condensed milk

Experienced cooks find it convenient to work with mastic, characterized by the availability of the products used, which they find universal. This is the easiest buttercream recipe ever. Making it at home with your own hands will be within the power of novice housewives.

• Condensed milk - 110 g;
• Powdered milk - 160 g;
• Powdered sugar - 160 g;
• Lemon juice - 50-60 g.

1. Dry milk and powder are sieved thoroughly through a fine sieve.
2. Combine condensed and dry milk with powdered sugar.
3. The mastic is kneaded until it stops sticking.
4. Lemon juice is added.
5. The mass is wrapped in a film for food products.
6. Aged in the cold for approximately 12 hours.

As a result of obtaining a very sticky consistency, add a little powdered sugar, very viscous - an equal amount of powder and milk powder. Before starting work with milk mastic, it must be slightly warmed up and knead well again.

gelatin mastic recipe

The gelatinous variety of mastic is pastilage. It is impossible to imagine the production of very durable parts for cakes without her participation, for example, handles for mugs or baskets. It turns out very hard, so the pastilage is almost inedible.

Dried gelatin paste holds its shape perfectly, it is often used for templates that are suitable for sculpting jewelry that has small details. It hardens almost instantly, so it is not recommended to do this kind of close-fitting, and it is ideal for sculpting various figures and ornate decorations.

• powdered sugar - 0.5 kg;
• instant gelatin - 10 g;
• water - 50 ml.

1. Gelatin is poured into a small saucepan, filled with water, left for 0.5 hours to swell.
2. Powdered sugar is sifted through a sieve to remove lumps.
3. Swollen gelatin is brought to a boil over low heat with constant stirring.
4. 0.25 kg of powdered sugar is added to the warm mass and mixed thoroughly.
5. The mass is laid out from the container, and the rest of the powder interferes.
Gelatin mastic is considered ready when it does not stick to the hands.

Marshmallow mastic

Cake mastic made from delicate marshmallow marshmallows is especially popular. Experienced chefs prefer to buy marshmallow candies of different colors, and before working on the cake, they lay out each color separately or immediately buy marshmallows of a suitable color.

Referring to some sources, housewives mix marshmallows only with sweet powder. As a result, a fragile mastic is obtained, which cannot be covered with a cake, it is inconvenient to work with it. To make the mass plastic will help: lemon juice, butter and potato starch.

• marshmallow marshmallows - 110 g;
• powdered sugar - 260 g;
• starch - 100 g;
• butter - 30 g;
• lemon juice - 25-30 g.

1. A mixture is prepared from potato starch and sweet powder, previously sifted through a sieve.
2. The marshmallow is melted in a water bath with constant stirring. The process needs constant monitoring.
3. A little dye of the desired color is added.
4. The mixture will join the melted mass until it begins to thicken.
5. The thickened mixture is laid out on the surface, crushed with starch and powder.
6. Lubricate the hands with butter and knead the mastic, with the addition of the sifted mixture.

Mastic is considered cooked if the resulting mass does not stick to the hands, it feels like plasticine to the touch. It is wrapped in food film and sent to the cold for about half an hour.

Sugar mastic for cake at home

This kind of homemade mastic is indispensable in the preparation of various shapes, grapes, exquisite flowers and various leaves.

• powdered sugar - 510 g;
• gelatin - 5 g;
• lemon juice - 15-20 g;
• water - 65 ml.

1. Gelatin is soaked for 0.5 hours and heated in a water bath.
2. Lemon juice and vanillin are added.
3. An elastic mass is kneaded, adding powdered sugar in minimal quantities.
It should be ensured that the resulting mass does not quickly harden. During cake decoration, hard mastic crumbles, which brings inconvenience.

Mastic with honey and gelatin

Based on honey, it turns out soft and elastic. It does not crumble into crumbs, so culinary craftswomen use it when covering a confectionery product, forming magnificent decorations for cakes for it.

• powdered sugar - 910 g;
• honey - 130 ml;
• instant gelatin - 15 g;
• water - 60 ml.

Prepare gelatin according to the recipe. Mix honey and gelatin warm. Separate a glass (200 g) of powder, slowly pour the honey-gelatin mixture into the rest, start kneading the sweet mass, gradually adding powder. Ready to use honey mastic is determined by pressing on it with a finger - a recess should remain.

Mastic on infant formula

Very often, milk powder intended for infants is not fully used. For some reason, you can’t give it to a baby, but for making delicious homemade mastic for a cake, the milk mixture is useful. Its taste is not inferior to milk toffee. IN ready-made this coating comes out creamy with a delicate tint.

• milk formula for children - 160 g;
• condensed milk - 110 g;
• powdered sugar - 160 g;
• lemon juice - 60 ml.

The resulting mastic from milk infant formula has several advantages in work - it is easy to roll out, remains elastic for a long time, almost does not tear.

Roses from mastic for decorating cakes: a step-by-step video - a lesson

How to make colored or shiny mastic

The hostess decided on the preparation of sweet holiday baking, it remains to make the cake colorful. This requires mastic of different colors. Now the industry offers a wide range of artificial dyes, but at home you can make natural dyes for mastic with your own hands based on fruit and vegetable juices. Making dyes from natural products starts early.

First of all, you need to chop the berries and fruits, and grate the vegetables. The resulting mass is passed through gauze, squeezing several times. Natural dyes, in comparison with artificial ones, give an unsaturated and not bright color.

If you make the color more saturated by adding more natural dye, firstly, the mastic will acquire its flavor, and secondly, it will become liquid, you will have to add powdered sugar to obtain a mass of the required consistency.

To obtain colored mastic using natural dyes use:

1. red berries and fruits, red syrups and wines - red and its shades;
2. beets - beautiful pink;
3. tincture of saffron lemon peel- yellow;
4. spinach - bright green;
5. carrot juice, orange peel- orange;
6. juice of blueberries, dark grapes, red cabbage - purple or blue;
7. rich coffee and cocoa brown.

Bought on store shelves, dyes are:

Powdered dry dyes are diluted before use - the amount of dye on the knife edge is taken for 25 ml of water.

The water in the recipe is replaced with liquid dyes. Concentrated, thick enough helium dyes to obtain the desired shade need to be added less than liquid ones.

When mixing different dyes, you can get a mastic that has original color shades. For example, when combining red, green and yellow dyes, you can get black, which, when added to pastry can give it from a light grayish tint to a deep black.

Manufactured figures from mastic and other cake decorations may have traces of: starch, sugar and other ingredients that were used during rolling. Therefore, mistresses culinary masterpieces I came up with an easy way to make covered cakes shiny:

1. Take 1 tbsp. spoons of honey and vodka.

2. Honey dissolves in vodka.

3. It is applied to the mastic with a brush, the resulting mixture, as the final stage in the preparation of a confectionery product.

A homemade cake will turn out with a glossy decoration, and the vodka will evaporate without leaving a smell, without spoiling the taste.
Which color scheme to use depends on which celebration the confectionery masterpiece will be timed to: wedding cakes are made in golden white and pale pink, and bright rainbow colors are selected for children.

Video: do-it-yourself cake mastic - recipes for beginners

Homemade cakes have a special energy: they retain the warmth of the hostess's hands, and it is this cake that will create a special mood for the upcoming holiday. The aerobatics of home gastronomy is not just a deliciously prepared, but also an elegantly decorated dessert. If you want to surprise your guests, then this article is for you: so, how to make mastic for a cake at home.

Cake fondant is elastic confectionery mass, which in its qualities is very similar to plasticine. From this material you can make the most difficult confectionery decoration, however, it is not possible for a beginner to work with him at a decent level. Let's try to talk about a few tricks.

The basis of mastic is ordinary powdered sugar. Before making mastic with your own hands, it is very important to sift the powder through a small strainer. It is this stage that will indicate the quality of the future product, because if there are saccharins in the mass, then it will tear when rolled out.

After the mastic is ready, be sure to wrap it in a plastic bag and leave it in the refrigerator for twenty minutes. During this time, the mass will acquire good plasticity. You can store the mastic in the refrigerator for about two weeks, but on condition that it is wrapped in cellophane. If you plan to store it in the freezer, you can count on two months.

Any recipe implies that the dyes in sugar dough added during mixing. If you need a mass of different colors, then you will first need to knead the uncolored dough, and then separate a piece from it. Do not forget to hide the rest of the mastic in a bag in the refrigerator, otherwise it will dry out. Form a circle from the torn off piece and make a recess in it in the middle. Add a couple of drops of dye there and knead until a uniform color is obtained.

You won’t need any special tools for making mastic: you will almost certainly find it in your kitchen. The mass is simply rolled out with a wooden rolling pin on the table. After covering the dessert or cake, the edges can be trimmed with a round pizza cutter. And you can make some figures to decorate the product using ordinary cookie cutters. If you plan to decorate the cake with flowers, you can use spoons. Fill the indentation of the spoon with a piece of rolled fondant and carefully gather the rest around the edges.

When making mastic becomes a habit for you, you can use several special tools. For example, a smooth plastic rolling pin for rolling out the mass, as well as silicone mats with markings. On large rugs, it is very convenient to roll out a close-fitting for cakes, and on small ones - elements of figures. Also, cuttings for flowers, butterflies and leaves, as well as stacks for modeling will help in the work.

On a note! In any step by step recipe it will be indicated that the substrate must never be wet. After the cake is covered with cream, it must be placed in the refrigerator and wait until completely solidified. If the mastic comes into contact with something wet, it will immediately melt. The decor is generally desirable to do in advance so that it has time to dry well. If the decorations are hidden in a plastic container, they can be stored for several months.

Honey mastic

Honey mass will turn out softer than sugar. She will not crumble and crumble, respectively, it will be a pleasure to cover the cake with her. It is ideal for creating small jewelry. The only disadvantage of honey mastic is a higher cost due to the fact that cheap sugar is replaced by more expensive honey.

You will need:

• nine hundred grams of powdered sugar;
• one hundred and eighty grams of honey;
• forty-five milliliters of water;
• fifteen grams of gelatin.

Let's start cooking:

First, soak the gelatin in water for about thirty minutes. Then mix gelatin with the indicated amount of honey and heat the resulting mixture in a water bath. One glass of powder should be set aside, and the remaining powder should be poured into a mixture with honey. Knead the sugar dough and slowly introduce the powder that remains. Ready! If you press on the resulting mastic, then a depression from the finger will remain on it.

sugar mastic

The most versatile and simple mastic recipe. Sugar is great for sculpting flowers and figurines.

You will need:

• five hundred grams of powdered sugar;
• sixty milliliters of water;
• one teaspoon of gelatin;
• one teaspoon of lemon juice;
• vanillin.

Let's start cooking:

As in the previous recipe, soak the gelatin for thirty minutes, after which we heat it in a water bath. In the heated gelatin, add the above amount of lemon juice and gradually introduce powdered sugar. Knead the mass until the dough becomes elastic. Do not allow the mass to be very hard. In this case, it will simply crumble during operation. Powdered sugar mastic is ready!

Milk mastic recipe

How to make sugar mastic, you already know. Once you master this recipe, you can try making mastic with milk. Note that powdered milk is used, which can be quite successfully replaced with infant formula or cream powder.

You will need:

• milk powder (one hundred and sixty grams);
• powdered sugar (one hundred and sixty grams);
• condensed milk (one hundred and seventy grams);
• one teaspoon of lemon juice.

Making mastic on powdered milk will not take you much time. We take a deep bowl and mix the powder and powdered milk in it. In the resulting mixture, you need to add one teaspoon of lemon juice and condensed milk. Knead the dough until it becomes plastic. That's all, the mastic is ready!

Chocolate mastic recipe with photo

Mastic for covering the cake is made from completely different chocolate: white, milk or bitter. There are many cooking options, here is one of them:

1. We take one hundred grams of dark chocolate and melt it in the microwave.
2. Add one tablespoon of honey to the melted chocolate and mix well. Checking the readiness of chocolate mastic is simple: tear off a small piece of dough, roll a ball out of it and flatten it with your fingers. If the mass is ready, then its edges should not tear.

To make chocolate mastic according to another recipe, you will need:

• one hundred grams of dark chocolate;
• forty milliliters of cream (30%);
• ninety grams of marshmallows;
• two tablespoons of powdered sugar;
• two tablespoons of cognac;
• one tablespoon of butter.

Let's start cooking:

Melt the specified amount of chocolate in a water bath. Without removing it from the stove, add marshmallows to the chocolate, do not stop stirring constantly. As soon as the marshmallow is half dissolved, you can add cream, cognac and butter. Mix everything well until the future mastic becomes homogeneous in consistency. Remove from heat and slowly add powdered sugar. Knead until the mass turns into elastic dough. Glitter mastic ready!

Marshmallow mastic recipe

Marshmallow marshmallow mastic recipes are very popular. We recommend buying marshmallow sweets of the same tone, or divide them by color before cooking.

You will need:

• marshmallow marshmallows (two hundred grams);
• powdered sugar (five hundred grams);
• one teaspoon of butter.

Let's start cooking:

Put one teaspoon of butter and marshmallows in a bowl and heat in the microwave for a few seconds. We need the marshmallows to start melting. Stir the mixture with a spoon until a homogeneous mass is obtained. Powdered sugar is introduced into the future mastic gradually. Determining readiness is simple: the mass will resemble plasticine.

Gelatin mastic

This look is simply indispensable when you need to make durable details for decorating a cake. However, she has one drawback: it is impossible to eat such mastic, since it turns out to be very hard. Nevertheless, gelatin mastic dries well and retains its shape, which means it should be used exclusively for decorative purposes.

You will need:

• two hundred and forty grams of powdered sugar;
• one hundred and twenty grams of starch;
• one tablespoon of gelatin with a slide;
• sixty milliliters of cold water;
• one teaspoon of citric acid;
• two teaspoons of honey (it is better to use artificial honey).

Let's start cooking:

Gelatin is traditionally poured with water for thirty minutes, after which it must be melted in a water bath. In the melted gelatin, add the above amount of citric acid and honey. In a separate container, mix the powdered sugar and starch, then slowly introduce them into the gelatin mixture. You should get a mass with a smooth, uniform consistency.

Next, line the bottom of the bowl with food. film and pour mastic there. We wrap it with a film and put it in the refrigerator until the mass stops blurring and thickens. Before using such a mastic, knead it well. If it is not moldable because it is too cold, put it in the microwave for a couple of seconds.

Mastic from condensed milk

This type of mastic is used by professional confectioners quite often. The mastic based on condensed milk has a very soft and oily structure, which makes it very convenient for it to fit even the most big cakes. In addition, this mastic is very tasty.

You will need:

• two hundred grams of condensed milk: one hundred and sixty grams of powdered sugar;
• one hundred and sixty grams of powdered milk;
• two teaspoons of lemon juice;
• one teaspoon brandy.

Let's start cooking:

We mix milk powder and powdered sugar, slowly pour condensed milk into the resulting mass. Add one teaspoon of cognac and lemon juice, mix well. Keep in mind, condensed milk-based mastic will not be snow-white: it will have a characteristic yellowish tint.

How to make mastic shiny or colored

Even though it's on sale today huge amount artificial food colors, we still recommend using natural ones (vegetable or fruit). Let them not always give such a rich color as we would like, but for a tasty homemade cake This the best option And right choice hostess who cares about the health of her loved ones.

Vegetable dyes are obtained simply: if you use berries, then grind them well with a blender. If you use vegetables as a dye, then it is better to rub them on a fine grater, and squeeze the juice through gauze.

So, what colors can be obtained from herbal ingredients:

• red color and all its shades (juice of strawberries, cranberries, red currants, raspberries). You can also use red wine;
• rich pink color is achieved through the use of beets;
• if you need to achieve a yellow color, then use lemon zest or saffron infusion;
• green color is achieved through the use of spinach;
• to make the mastic orange, use carrot juice or orange zest;
• you can get purple or blue dye from blueberries, grape juice, and also from red cabbage;
• to achieve brown color is obtained by adding cocoa powder, strong coffee or sugar burnt in a pan.

As for purchased food colors, there are several types of these products:

• dry powdered dyes. Before adding such a dye to the mastic, you need to dilute it in water. As a rule, for one tablespoon with water, you need to take the dye on the tip of a knife.
• liquid. Such dyes are added to the mastic instead of water.
• concentrated and thicker gel dyes. Economical option, very saturated colors.

Achieving glossy mastic is not as difficult as it might seem. To do this, in one tablespoon of vodka you need to dissolve one tablespoon of honey. This mixture is applied to the mastic with a soft brush at the end of the cake. Vodka will not leave any smell and taste - it will simply evaporate. And you will get amazing beautiful cake with a nice glossy sheen.

Watch the video recipe for inspiration:

Do you know any simple recipe masks for beginners If yes, then share with our users in the comments below the article.

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Recipes for mastic for a cake that always turns out!

General rules for the preparation and use of mastic cake decorations

1. Powdered sugar for mastic should be very finely ground. If sugar crystals are caught in it, then when rolling, the layer will tear. Depending on the type of candy, powdered sugar may be required much more than indicated in the recipe, so she needs to stock up in advance in large quantities. If during kneading the mastic remains sticky for a long time, then you need to stir in and mix in the powder until the desired consistency is obtained.

2. Mastic coating should NEVER be applied on a damp base - on impregnated cakes, on sour cream and so on. Mastic dissolves quickly from moisture. Therefore, there must be a "buffer layer" between the mastic and the cake. It can be marzipan or a thin layer of buttercream. If used oil cream, then before applying the mastic, it is necessary that the cake stand in the refrigerator until the cream hardens.

3. For gluing different parts of mastic figures or for gluing decorations on a mastic coating, the place of gluing should be slightly moistened with water.

4. With a long stay in the air, the mastic dries out. Some figurines, such as flowers, cups, spoons, plates, tables and chairs, are best made in advance and let them dry well.

5. Volumetric figures, such as flowers, need to be attached to the cake shortly before serving, otherwise, if they are attached and the cake is put in the refrigerator, they begin to absorb moisture from environment and fall off.

6. Attention! If there is a lot of humidity in the room, then the cake covered with mastic, after being removed from the refrigerator, may become covered with condensed moisture. In this case, it is desirable to serve immediately from the refrigerator to the table. If you still need time before serving, then the moisture from the mastic can be gently blotted with a napkin. Or put the cake under a fan.

7. Marshmallow figurines can be decorated on top with food coloring.

8. If the mastic has cooled down and began to roll out poorly, then it can be slightly warmed up in the microwave or in hot oven. It will become plastic again.

9. You can store unused mastic in the refrigerator (1~2 weeks) or in the freezer (1~2 months), after wrapping it in plastic film.

10. Ready dried mastic figures should be stored in a tightly closed box in a dry place. Such figures are stored for several months.

Marshmallows are Anglo-American sweets. They have nothing to do with our marshmallow, although the name "marshmallow" is often translated into Russian as "marshmallow".

Marshmallow - marshmallow sweets (soufflé).

Marshmallow paste is a pleasure to work with.

It easily takes the desired shape and does not stick to the hands, rolls well and evenly stained.

As marshmallows- perfect!

When buying sweets, their name does not have to be "Marshmallows". It is enough that the name contains a combination of "..mallows.." or "..mallow..". For example, "Chamallows", "Frutmallows", "Mallow-Mix", "Mini Mallows", "Banana Mallows", etc. In Russia, marshmallows are produced by the Nestle company - "Bon Pari, Tutti-frutti soufflé" and "Bon Pari soufflé".

Two ways to make marshmallow mastic

Method 1

Compound:

• marshmallows - 90-100g (one pack of marshmallows)
• lemon juice or water - ~1 tbsp. spoon
• powdered sugar - ~ 1-1.5 cups

Cooking:

Marshmallows are most often not sold in one color.

It is best to buy white marshmallows. Divide the marshmallows by color - put the white halves in one bowl, and the pink halves in another. In marshmallows of the same color, add a tablespoon of lemon juice or water and heat in the microwave (10-20 seconds) or in a water bath until double in volume.

If you want to tint the mask food coloring, then it is better to add it after you take out the swollen and melted marshmallows from the microwave. At this point, you need to add the dye and mix well with a spoon.

Then, in portions, introduce the sifted icing sugar and stir the mass with a spoon or spatula. When it becomes difficult to stir with a spoon, put the mass on a table sprinkled with powdered sugar and continue to knead with your hands until the mastic stops sticking to your hands.

Wrap the resulting mastic in cling film (the film should fit tightly on all sides to the mastic so that air does not get inside the bag) and put in the refrigerator for about 30 minutes.

Remove the finished mastic from the refrigerator, put it on a table sprinkled with starch and roll it thinly.

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

Method 2

Compound:

• marshmallow - 100 g
• butter - 1 tbsp.
• powdered sugar - 200-300 g (you may need more or less powder)
• food colorings

Cooking:

Put the marshmallows in a mold, add oil, put in the microwave for 15-20 seconds.

The marshmallow should increase in volume.

Add 50-100 g of powdered sugar, mix.

If you will make colored figures, divide the resulting mass and add food coloring.

Add powdered sugar until you get a mass similar in consistency to plasticine.

The mask is ready. It can be rolled out, cut out various figures.

Finished products are dried during the day.

Finished products should not be stored in the refrigerator.

If you still have unused mastic, wrap it in cling film and put it in the refrigerator.

If the cake is covered with cream, then decorate it with mastic products before serving.

Chocolate mastic recipe that always turns out!

I tried many times to make ordinary mastic and all sorts of "things" from it. Yes, it worked, but.....
I don’t know, maybe my hands aren’t from there ... but I really didn’t like the process itself, because everything around is in powdered sugar, for the time being it sticks to my hands, and the finished mastic and all kinds of roses harden like a stone, and no taste.

But after all, I want to create all kinds of beauty, so that it’s simple and tasty and beautiful !!

And I found what I was looking for! Now I advise you!

Doing it is a pleasure. No dirt.
It is perfectly sculpted and takes the desired shape, and at the same time it is also very tasty (I ate a little myself while doing it)
I made these roses yesterday - now they are in my refrigerator, and even so they have not completely hardened, that is, they have not become hard stone, and if they are adapted for a cake, they will be eaten in the best possible way.

Try it too!!! You will not regret!!!

- 100 g (color does not play a role) - 90 g (30%) - 40 ml - 1/2-1 tbsp. l. - 1-2 tbsp. l. – 90-120 g

Recipe "Chocolate mastic and roses from it (it always turns out)"

Remove from fire. While constantly stirring with a spoon, gradually add the sifted powdered sugar. When the mass turns out to be too thick and elastic and it will no longer be convenient to interfere with a spoon, do it with your hands. Pour powdered sugar until the mass feels like a warm, tight, elastic dough. It does not stick to hands at all - on the contrary, hands remain clean, but greasy. Roll the dough into a ball and line with parchment paper. The mask is ready. It turns out barely warm, very soft and tender. You can store it in a tightly closed form in the refrigerator, and slightly warm it up in a micro before the next use. That's all!!! Roses are ready!

For those who do not like the recipe for marshmallow matiki, I can advise a very simple recipe for milk mastic

We take a glass of powdered sugar, a glass of powdered milk and a can of condensed milk. All ingredients are kneaded to a state close to soft plasticine. As the simplest dye, you can use cocoa powder, depending on its amount, you can get a more or less rich chocolate shade.

See the production of a trial rose from milk mastic from

I decided to try the mastic recipe from the magazine, I liked it, so to speak, by the "usefulness" or safety of the components for children -) Soon my son has a birthday, I would like something beautiful, and for some reason I thought about mastic, but didn't know how to cook it. The Internet is full of marshmallow recipes, but somehow I don’t appetize looking at it ...
The middle is thick, and the edges are ragged, it could be corrected. But, I was in a hurry, I wanted to see what it is like in practice -)))

And finally, take a look...