Culinary mastic is called the sweet covering for cake, cakes or other confectionery which is very simple for preparing independently. Especially such ornament is irreplaceable for children's desserts as allows to mold various figures and flowers.
Mastic of all flowers and versions is widely presented in online stores. But it is the simplest to use freshly cooked mastic in house conditions. Before work it should be taken into account several nuances: first, at first try to make a small piece of a product to understand how many components to mix for obtaining the necessary consistence; secondly, it is possible to do mastic of different ingredients, depending on purpose of a covering. For example, gelatinous mastic quickly stiffens therefore is ideal for production of small jewelry. If you want to make cake with a covering of mastic, use a marshmallow. These candies reminding a sponge are on sale in shops and in the markets in confectionery departments. The covering of cake with a diameter of 20-25 cm requires about 200 grams, no more. Put them in metal capacity and heat on slow fire to formation of liquid, then add 20 grams of a desi and one tablespoon of water. Any dye should be added at this stage too. Now you pass to the most important: to mastic preparation. Prepare a plain surface. Remove from fire a bowl with candies and put on a table. On it fill a little icing sugar, add other powder to liquid and knead until it begins to get denser. Here it is important to achieve uniform distribution of color. After that lay out the thickened weight on a table and quickly adding powder, knead dough. Not sticky dense mastic without lumps has to turn out. Roll it with a rolling pin no more than 1 mm thick and safely cover cake. Products with use of mastic can't be soaked with butter cream. If you have such option, put from above an oil layer better, level cake a knife, in then cover it with mastic. It is possible to apply sweet weight on confectionery by means of the same rolling pin, just reel up on it dough and transfer to cake layers. Accurately cut from below, slightly press dry hands on all surface and leave for drying, then remove in the fridge. For all the time of work with mastic it is impossible to wet palms if you want to add to a product gloss, grease a surface with a small amount of vodka or cognac. If to allow water ingress on cake, mastic will thaw. The remains of the sweet test can be used for production of figures or to freeze in a dense plastic bag, it can be stored in such look up to 4 months.