How to make mastic for cake?

How to make mastic for cake from marshemellow?

At home, you can make mastic for a cake from marshmallow marshmallow candies. These air chewing sweets allow you to prepare mastic for a cake quickly and without unnecessary hassle.

To prepare mastics need candymarshmallow, sugar powder and a little water or lemon juice. In some cases, mistresses also add a little butter to the mastic - this improves the taste of the mastic and makes it more plastic.

In order to decorate the cake, from mastic canfashion various figures, flowers, "frills" and "ruches" - the technique of modeling in this case is very similar to the technique of molding from plasticine. Finished products from mastic are dried for 12-24 hours and then are used for decoration.

Secrets of cooking mastic from marshmallow at home

So that when decorating your cakes and pastries there are no unpleasant surprises, you need to keep in mind some features of making and using marshmallow mastic.

1. 
   To make mastic for a cake from marshmallow, take candies of the same color - then the color of the finished mastic will be "clean".


2. 
   If desired, you can tint the mastic for the cake of marshmallow food coloring the desired color. Gel dyes will give a more even color than the powder colors.


3. 
   Keep the mastic in the refrigerator by wrapping it in a food film. Polyethylene bags can not be used because they get air, and the mastic will dry out.


4. 
   After the refrigerator mastic will be very stiff, do not roll it out right away. Allow the mastic to lie for a couple of hours at room temperature to warm up.


5. 
   When preparing the mastic, do not marshmallow to a liquid state, otherwise the mastic will turn lumpy and will not be kneaded.


6. 
   If during mashing the mastic became "rubber" - it's not scary. Warm it again in the microwave, add the powder and continue to work. You can warm several times, do not be afraid to do it.


7. 
   Powder for mastic must be sieved. Because of the clumps of powder, the mastic begins to crumble.


8. 
   Roll out the mastic is most convenient immediately on food film. To the film mastic from marshmallow does not stick, and to lay a thin layer on the cake will be much easier.


9. 
   If you sculpt ornaments - pinch off a piece of mastic, and the rest immediately wrap it with a film. In air mastics from marshmallow very quickly lose plasticity.


10. 
    To glue pieces of mastic with each other, just moisten them with water.


11. 
    Before you cover the cake with mastic, keep it for a couple of hours in the fridge.


12. 
    With sour cream, marshmall paste from marshmallow is mixed poorly, it begins to flow. Use it only to decorate cakes with butter cream.

Mastic from marshemellou

Necessary ingredients:

• 
  marshmallow - 200 g


• 
  water or lemon juice - 1 tbsp. l.


• 
  powdered sugar - 3 cups


• 
  butter - 1 tbsp. a spoon

Step-by-step instruction:

1. 
   Put the marshmallow candies in a cup, add lemon juice and butter.


2. 
   Put the cup in the microwave and melt the candies for 20-40 seconds before increasing in volume and thawing.


3. 
   Instead of a microwave, you can heat the candy in a water bath, but it will be much longer.


4. 
   Stir the mixture thoroughly.


5. 
   In small portions add sugar powder and mix as a dough.


6. 
   If using a dye, add it by drop during the kneading process.


7. 
   When the mass becomes thick enough, place it on a sheet covered with a film or on a wide dish and continue kneading, constantly dusting the powdered sugar so that the mass does not lick to the hands.
   
   
   On a note! If you do not have prejudice before usingstarch, you can replace them with some of the powdered sugar. Then your mastic will turn out to be less sweet, and it will be easier to mix. It is better to use cornstarch, but you can also potato. It is permissible to replace starch with one third of the sugar powder that you use.
   
   


8. 
   When the mastic ceases to stick to your hands, tightly wrap it in a food film and let it lie for 1 hour.


9. 
   If necessary, add the powder and knead the mastic well again.
   
   
   Important! The amount of powdered sugar in the recipe is indicated approximately. You may need it more or less, depending on the quality of powder and sweets.
   
   


10. 
    Roll the mastic with a rolling pin into a thin layer and cover the cake.


11. 
    The remains of the mastic are wrapped in a film and put into the refrigerator. You can use it the next time or do some modeling for the cake.

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Bon Appetit!