The real decoration of a holiday table is cake which has to be obligatory tasty and beautiful. For decoration of pastries it is possible to use the mastic on consistences reminding plasticine. Hostesses do various figures of it and even the whole edible compositions.
The recipe of mastic from a marshmallow
The word "marshmallow" is translated as "marshmallows", but this type of sweeties has no relation to traditional marshmallows. It is a kind of chewing souffle. The marshmallow is an ideal basis for preparation in house conditions mastics for cake.
To make mastic of a marshmallow, it is required: - 90-100 g of a marshmallow (package of chewing souffle);
- 1-1 ½ glass of icing sugar; - 1 tablespoons of lemon juice or water.
Often marshmallows are two-color (white-pink) therefore, first of all, divide them in the flowers and put white and pink halves separately. Then add a tablespoon of lemon juice or water to a marshmallow of one color and put for 10-20 seconds in the microwave oven. During this time sweeties will inflate also time in two will increase in volume. Food colors are added to the prepared mastic at once as the melted marshmallows get from the microwave. Well stir everything a spoon and begin to pour in the small portions the sifted icing sugar, continuously stiring with a spoon or a scapula. As soon as it becomes difficult to stir mastic, shift it to the land surface powdered with icing sugar and continue to knead hands until it ceases to stick to palms. After that carefully inwrap the prepared weight in food wrap (you watch that air didn't get inside) and place for half an hour in the fridge. After this time, get ready mastic, shift to the table powdered with starch and roll in thin layer from which it is possible to create various figures, flowers, leaflets or to use as a covering for cake.
Recipe of dairy mastic
For preparation of dairy mastic it is necessary to take: - 1 glass of icing sugar; - 1 glass of powdered milk; - 1 bank of a condensed milk; - 1 tsps of cognac; - 2 tsps of lemon juice. Mix dry components: icing sugar with powdered milk. Then sift mix through a sieve, gradually pour to bank of a condensed milk, add cognac, lemon juice and properly vent everything. Weight on consistence has to turn out reminding soft plasticine. If desired add food color to mastic. For example, cocoa powder. Depending on its quantity, mastic will develop more saturated chocolate color and a taste. Then inwrap the prepared weight in food wrap and place in the freezer. It is possible store mastic and figures from it in the freezer no more than 3 months. And jewelry needs to be done weeks for 2 before production of cake. During this time details properly will dry out and will hold a form.