The cakes decorated with mastic gain ground recently. It is quite explainable: mastic allows to create the real masterpieces, performing culinary art. The beginning culinary specialists can also try to work with mastic. Of course, at once to create a masterpiece it won't turn out, but to surprise and please relatives with unusual cake quite perhaps.
It is required to you
- For dairy mastic:
- 150 g of a children's milk mix;
- 150 g of icing sugar;
- 120 g of a condensed milk.
- For chocolate mastic:
- 90 g of white chocolate;
- 90 g of a marshmallow;
- 2 tablespoons of cream at least 33% fat;
- 1 tablespoons of lemon juice;
- 1 tablespoons of cognac;
- 250-350 g of icing sugar.
Instruction
1. Preparation of dairy mastic: Lay a table food wrap or an oilcloth.
2. In a deep bowl with a wide bottom sift ¾ nursery milk mix and as much icing sugar.
3. In the middle of the hill make deepening and pour in condensed milk. If mastic only of one color is necessary for you, add necessary dye at this stage (gel dyes can be dissolved in vodka or cognac). Carefully mix a spoon. When it becomes impossible to stir with a spoon, begin to knead hands. Weight will be rather sticky.
4. Sift on the table laid by a film, the remained children's mix and icing sugar. Lay out mastic and knead until it doesn't begin to come unstuck from hands. If mastic turns out liquid, add identical amount of mix and icing sugar, having sifted them.
5. Remove mastic in cellophane and let's it lie down 40-60 minutes. After this time it is possible to begin to work with mastic. It is necessary to roll mastic on the table strewed with icing sugar and starch. When coloring mastic gel or liquid dyes, knead it with icing sugar and a small amount of starch.
6. Preparation to a chocolate mastikirastopita chocolate on a water bath or in the microwave. If you use the microwave, it is better to heat chocolate at a power of 600-700W about 1-1.5 minutes. Through a half of time get chocolate, mix, again you will mark in the microwave.
7. When chocolate completely is kindled, add a marshmallow and place in the microwave at full capacity approximately for 1 minute: pieces of a marshmallow have to double.
8. Get from the microwave, pour in cream, cognac, lemon juice and properly mix.
9. Sift in chocolate mix 1/3 of icing sugar, mix a spoon and leave approximately for 15 minutes for cooling.
10. In warmish mix gradually sift powder, kneading mastic at first a spoon, then hands. Finally knead mastic on a table until it begins to come unstuck from hands.
11. Inwrap mastic in cellophane and remove in the fridge for 10-12 hours — that mastic ripened.
12. In two-three hours prior to work with mastic get it from the fridge. It is necessary to work with chocolate mastic, pinching off from it small pieces.