Don't you know how to prepare mastic for cake in house conditions? Then use the following collection of recipes. It isn't difficult to make mastic even to children, and process of a molding of an edible decor will allow to feel the true artist and turn culinary imaginations into reality.
It isn't really difficult to make mastic for cake in house conditions. From this edible "plasticine" it is possible to create various inscriptions, jewelry, figures and to cover all cake with colourful homogeneous mass.
Now mastic can be bought and in shop, however it is more tasty and more useful to prepare her houses. The culinary molding from mastic is interesting not only to cooks, but also children. Try to occupy the kid in kitchen while you prepare a holiday table. The child can mold everything that will wish, training the motility. Mastic is completely edible therefore it isn't terrible if the young culinary specialist accidentally swallows a piece of this bright "plasticine".
It is possible to emit honey, gelatinous, dairy, marzipan mastic and also options from a marshmallow, marshmallows and even chocolate. Depending on structure the elasticity of weight will differ. How to prepare mastic you see below.
Mastic from marshmallows
Preparation of mastic in house conditions requires 0.2 kg of chewing marshmallows, purchased icing sugar, 2 tablespoons of drinking water or lemon juice and any food color at will.
We spread marshmallows in a bowl, we add water or lemon juice and we send to the microwave for 40 seconds. Weight has to rise, but you watch that marshmallows didn't begin to caramelize, differently then it won't turn out to knead it. That mix didn't stick to hands put on transparent gloves, add the sifted icing sugar and begin to knead mastic as dough. As soon as you achieve consistence of soft plasticine, inwrap mastic in food wrap and remove in the freezer for half an hour.
Mastic from a condensed milk
To prepare such mastic cake requires bank of condensed milk, on 150 g of icing sugar and powdered milk, 2 tsps of lemon juice or a pinch of citric acid, 1 tsp of cognac at will and starch if weight seems too luscious.
Sift icing sugar and powdered milk through a sieve and add to them condensed milk, cognac and juice of a lemon. Begin to knead weight in transparent gloves. That mastic didn't stick process gloves starch. After dough began to remind plasticine on consistence, inwrap mastic in food wrap and remove in the freezer. Get dough in 3 hours prior to cooking that it managed to thaw at the room temperature.
Mastic from gelatin
To make mastic for cake in house conditions, take 0.5 kg of icing sugar, 2 tsps of gelatin and 50 ml of drinking water.
Wet gelatin powder in cool water, then place it on a water bath and after full dissolution cool. Mix the sifted icing sugar with gelatin, having kneaded homogeneous mass to a condition of plasticine. Pack mastic into food wrap and remove in the fridge before use.
Mastic from egg white
Preparation of mastic will require 0.5 kg of icing sugar, 2 tablespoons of syrup of glucose or honey, protein of one egg.
Mix protein with glucose (honey) and begin to pour gradually sifted icing sugar. Having received uniform dough with consistence of plasticine, remove mastic for 2 hours in food wrap. After that repeatedly knead weight, having added starch or icing sugar if mastic begins to stick to hands or a board.
Mastic from a marshmallow
To make mastic it is necessary to take 100 g of a marshmallow, 1 tablespoon of a lemon or milk, on a glass of icing sugar and corn starch, 1 tsp of a desi.
Connect the sifted starch and powder. Kindle a marshmallow on a water bath or in the microwave together with oil and lemon juice. After that mix mix. At this stage it is possible to add dyes. Gradually pour into mastic starch with powder and knead as usual dough. Pack mastic into food wrap and leave for 1 hour. If you decorate cake later, then remove dough in the fridge, however before a raskatyvaniye let's mastic lie down a couple of hours at the room temperature.
Mastic with chocolate
For preparation of mastic take 100 g of favourite chocolate, 100 g of a marshmallow and 100 g of icing sugar.
Kindle chocolate and a marshmallow on a water bath or in the microwave and mix in homogeneous mass. Pour gradually powder, kneading dough. Remember that chocolate quickly hardens therefore don't add a lot of powder, otherwise mastic will begin to crumble in hands. If after all went too far in powder, add 2 tsps of vegetable oil and knead weight once again.
Councils for preparation of mastic in house conditions:
- It is better to paint mastic in the course of that as weight is kneaded. So color will turn out more homogeneous.
- Mastic of a home cooking up to 3 months is stored though some store weight in the freezer about half a year.
- Cooks recommend to prepare mastic in advance that figures and elements of a decor dried out and well held a form at the room temperature.
- Mastic which you don't use needs to be rolled up at once in food wrap (the plastic bag won't approach) that it didn't dry and I didn't begin to burst.
- That mastic didn't stick, it is possible to wind a board with food wrap, then you don't go too far in powder or starch.
- If mastic constantly is torn, then you either shifted powders or didn't sift it - and lumps got to dough.