Tasty and beautiful cake is the culmination of a festive feast. Decoration of cakes the fruit, in flowers made of cream or caramel and mastic, the live candied petals true art.
Recipe of mastic
In the world of a culinary decor, jewelry of mastic prevails recently, from it it is possible to create floristic composition, to copy any flower which is almost existing in the nature. Confectionery mastic is a sweet flexible weight, on consistence similar to plasticine, it differs on structure and density. Some types of mastic are intended for a dessert covering, others – for production of figures and flowers.
Mastic production technique simple, having mastered it, it is possible to create wonderful jewelry of cakes in house conditions. Will be necessary for preparation:
- chewing marshmallows – 200 g;
- lemon juice – 1-2 tea spoons;
- icing sugar – 500-600 g;
- starch – 100 g.
Zephyrous pastils spread in a pan, water with lemon juice and put on a water bath for several minutes. Degree of readiness is defined when stirring, marshmallows have to turn into viscous homogeneous mass without lumps.
In weight gradually pour icing sugar until it becomes heavy to mix. Then spread "dough" on a table and continue to knead, having mixed food color there. As a result has to the elastic lump will turn out. In order that sweet weight didn't stick to a land surface, it is powdered with starch.
How to make ornament for cake
For production of a flower mastic is rolled and cut out circles of given size. Also do preparations of a cone-shaped form, height equal 2/3 from diameter of a circle. By means of a stick with a ball on the end squeeze out waves at the edges of petals. Further petals dry and collect in such order – wrap the first petal on a cone as "shirt", put on the second towards to the first, forming a butonchik. The following petals paste around with an overlap.
Ready flowers dry couple of days, and it is possible to decorate with them cake. It is important! Jewelry of mastic can't be used on the confectionery covered with a scalded, sour or buttered cream, adjoining to moisture, mastic thaws. The basis from similar mastic, chocolate or glaze is suitable for it.