Elegant festive cakes were always the main decoration of a table. They were made out пи the help of cream, cream flowers and inscriptions from it. Today for registration of cakes the sugar mastic allowing to create various figures and coverings for the most tasty confectionery is more popular.
Cakes with mastic
For decoration of cake it is necessary to take 200 g of marshmallows, 2 tablespoons of water, the sifted icing sugar and food color. Marshmallows are mixed with water and dye in a soup plate, and then put for 40 seconds in the microwave oven. When it a little melts, add icing sugar to weight in the small portions and gradually – until mastic doesn't begin to remind plasticine. After that the turned-out mastic weight is wrapped in food wrap or polyethylene and put in the freezer on half an hour.
To give to mastic juicy sourness, water can be replaced with fresh lemon juice.
After extraction from the fridge, mastic is rolled on the table strewed with starch or icing sugar in a leaf 2-3 millimetric thickness which then fit cake. Also from it mold various figured jewelry for cakes – for example, bows, flowers, mugs, rings and many other things. At the same time it is important to protect mastic from drying up, otherwise it will crack or will tear. Ready mastic jewelry can be greased with honey and vodka solution – it will add them beautiful glossy gloss.
Work with mastic
During creation of cakes with mastic it is necessary to remember several important rules. That at a cake covering folds didn't arise mastic weight on its sides, it is necessary to roll it with a large supply – so it will stretch under the weight and will evenly be distributed on a cake surface. Before stretching it is desirable to level cake by means of oil cream, condensed milk or marzipan weight – at the same time it is important to wait that its surface stiffened as on it dents can appear. If on cake not all mastic leaves, it is wrapped in food wrap and put in the fridge where it can be stored three months. When stretching cake 10-15 centimeters are considered as an ideal reserve of mastic (at least) which needs to be stretched at first on a table that on mastic weight there were no folds. Then a knife accurately cut off mastic around, leaving an additional stock in 1/2 centimeters as it can rise in the course of preparation. If at a cake covering patches or seams remain mastic, it is easy to remove them, using the wide brush moistened with water – this brush plaster mastic to an ideal surface, literally ironing it. At hit under a mastic coating of an air bubble, he can be moved away easily, having punctured with a needle and having smoothed down a hand this place.