How to make mastic for a cake

Excellent material for creative imagination - sugar mastic! It is indispensable in decorating cakes and modeling all kinds of products that will decorate your culinary creation. And what an educational and useful activity for children! It is unlikely that any member of the family will refuse to participate in this fascinating process.

To understand how to make mastic, several tips will help you. You should know that it is of several kinds, but its main component is sugar. You have a choice of mastic on gelatin and mastic with the addition of condensed milk. Be sure to pay attention to the number and set of products that are included in its composition. This will determine the pour point of the starting product.

How to make mastic, which quickly withers? It will be needed if the guests are on the way, and time is short. In this case, you will need to use a gelatin-based prescription. If you need a more flexible flexible mass for the production of small parts or figures, then use the milk variant.

To learn how to prepare mastic for a cake, we need to clarify what tools we will need for this. This is a board and a rolling fork, a round knife (this is usually used for cutting pizza), kitchen scissors, a roll of food polyethylene and a ruler.

We proceed to the cooking process. The first stage here is as follows: soak a bag of agar-agar (gelatin) in cold water. Here everything is simple, there is an instruction. Gelatin must necessarily swell well. We pour the swollen gelatin into a saucepan, place it on a small fire. Bring to a boil, but do not boil, otherwise we'll spoil everything. We remove from the fire.

How to prepare mastic for a cake - the second stage. Sifted sugared powder is poured onto the table in the form of a slide. We pour gelatin into the made deepening. We proceed to the batch. We knead to the state until the consistency becomes plastic, supple and homogeneous. Do not allow the state when the mass begins to crumble. As soon as she began to get out of hand, stop the process. Roll into a bowl and wrap it in a food film, otherwise it will dry up.

Cooking recipe for cake

We take:

• Powdered sugar - 600-650 g;
• Agar-agar-package;
• Cold water - 60 ml;
• Lemon juice - 1 tbsp. L.

If you want to diversify the color range, then add liquid food colors to the mastic . Use only part of the total mass. Make a groove, pour a few drops and re-knead. Finish the ball also wrap with polyethylene. Products from this type of mastic are too hard after drying, so they are not usable.

The recipe for mastic cooking for a cake based on condensed milk assumes the presence of the following ingredients:

• Powdered sugar - 180 g;
• Evaporated milk - 250 g;
• Dried milk - 200 g;
• Lemon juice - 1 tbsp. L .;
• Brandy or cognac to taste and desire.

The principle of preparation consists in mixing products. Dry ingredients are sieved. We pour out a slide on the table, pour condensed milk into the cavity. The rest is the same as the first recipe. The products of their mastic are quite edible, although they dry up over time.

How to make the mastic the right consistency? If the mastic is too crooked, add lemon juice to it. If, on the contrary, it sticks to your hands, the situation will correct the powdered sugar. Add the required amount. All products from mastic are stored for a long time. Only for this purpose, create the right conditions. Suitable dry cardboard containers.

How to make mastic - this is an original decoration for desserts based on gelatin and condensed milk - we have reviewed. But these are not all recipes for mastic cooking. Another species is prepared on the basis of marshmallow (marshmallows). It is extremely easy to work with, it will not make you nervous, sticking to your hands.