Contents
How to make sugar cake paste. Video
Culinary mastic is an excellent decorative and edible material for a variety of pastries: pies, muffins, pastries and cakes. By decorating the pastry with mastic, you can turn them into real works of art.
There are various options for making sugar mastic at home. Most often it is made from gelatin or soft marshmallow – marshmallows. Cake mastic is very sensitive to moisture, so special care should be taken when handling coated cakes.
You can store homemade sugar mastic for one week in plastic containers or tightly closed plastic bags.
As a rule, sugar mastic is used for coating dry biscuit cakes, as well as for butter cakes. In this case, the cake should not be too dry or too wet. Sugar mastic should be applied with a thickness of about 2-3 mm in order to cover all the irregularities that are on the surface of the cake with it. Common food colors are used to color the culinary mastic.
Sugar mastic for cake: recipe with gelatin
To prepare sugar mastic with gelatin, you will need the following ingredients: – 500 grams of powdered sugar; – 10 grams of gelatin; – 1/3 cup of water; – citric acid – on the tip of a knife; – food colors.
Soak gelatin in boiled cold water and leave to swell for 1-1,5 hours. Melt the swollen gelatin until completely dissolved in a water bath, add citric acid and refrigerate. After that, sift the icing sugar and sprinkle it over. Make a depression in the middle, pour in a mixture of gelatin and citric acid, and then stir quickly until a homogeneous white mass.
Cover the mastic with a plastic bag and roll it into a thin layer. Cut out various cake decorations in the form of balls, flowers, petals, twigs from the resulting layer. To connect the parts together, wet the places where they are fastened with a drop of water.
Sugar mastic can be dyed in different colors. For brown color, add cocoa powder to it; red color is obtained by adding beet juice; you can also tint the mastic using food coloring of the desired color. To do this, add a small amount of dye to it. Then knead the mastic dough until it becomes evenly colored.
To make roses, take pink or red mastic, roll it into a layer and cut out circles. Lay out the resulting parts in a row so that each of them falls on the edge of the other. After that, gently roll a row of circles into a tube. The result is a rosebud. Spread its petals and leave to dry.
To make a leaf, take a green mastic, cut an oval out of it and make veins with a knife. After that, give the leaf a shape. When the mastic products are dry, they can be used to decorate a cake or other sweet pastries.
How to make sugar marshmallow cake paste
To make sugar mastic with marshmallows, you will need the following ingredients: – 150-200 grams of marshmallows; – 2 tbsp. water; – 300-350 grams of granulated sugar.
Marshmallows are marshmallow-like sweets (soufflés). It is very convenient to work with sugar mastic with the addition of marshmallows. It easily takes the required shape and does not stick to hands, evenly stains and rolls out well.
When buying such candies, their name does not have to be exactly “Marshmallows”. It is necessary that the word “mallows” be present in their name. For example, Banana Mallows, Frutmallows, Chamallows, Mini Mallows, Mallow-Mix, etc. In Russia, marshmallows are produced by the Nestlé production company (for example, Bon Pari Souffle sweets).
How to make sugar paste for cake: video
So, first melt the marshmallows. Put the packaging in a special microwave-safe container, add 2 tbsp. water and put in the microwave for 20-30 minutes. You can also melt marshmallows in a water bath. When the soufflé melts, begin to stir the mass vigorously until smooth and add powdered sugar in small portions. To prevent bumps from forming in the mixture, sift the powdered sugar through a sieve. Stir the resulting mass until a thick consistency is obtained.
You can change the color of sugar mastic with marshmallows using a special confectionery dye. If it is liquid, add it while kneading the dough, reducing the appropriate amount of water.
The mastic should not be too tight. At first, the mass will stick to your hands. To avoid this, shape the dough into a ball, and then roll it in powdered sugar. Then wrap the dough in plastic or plastic wrap and leave for half an hour. During this time, the mastic will become less sticky and more dense.
Sugar powder should not be abused. It is better to put it less, the required amount can be added later. For more elasticity, you can add a small piece of butter to the mastic dough. Lemon juice can be used instead of water, which will give the mastic a sour taste.