Mastic for cakes

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Ingredients for making mastic for cakes

Icing sugar 900 grams - 1 kilogram
Gelatin 1 tablespoon
Cold purified water 3 tablespoons
Corn syrup 100-120 milliliters
Food grade glycerin 1.5 tablespoons
Vanilla extract 1 tablespoon
Food coloring for cake coloring
Edible beads for cake decorating
Corn starch for powder of dough for mastic

Main Ingredients
Serving 1 serving

Inventory:

Deep bowl, Medium bowl, Medium pan, Kitchen stove, Tablespoon, Mixer or hand whisk, Knife, Sieve, Wooden spatula, Measuring cup, Disposable rubber gloves, Cling film, Refrigerator, Wooden sticks or beverage tubes, Rolling pin, Scissors, Ruler

Cooking mastic for cakes:

Step 1: prepare the icing sugar.

In order to make it convenient for us to work with powdered sugar, first of all, it is necessary to sift it with a sieve in order to get rid of possible lumps. To do this, take the necessary equipment and sift the sugar ingredient directly over a deep bowl. But, since we will knead the mixture for mastic only with the addition of 600-670 grams of powdered sugar, with a tablespoon, pour the remaining 300-330 grams component into a measuring cup and for now put these two containers with powder aside.

Step 2: prepare the gelatin.

Pour gelatin into a medium bowl and immediately after that fill the ingredient with cold purified water. Then we mix everything well with a tablespoon until the water has completely absorbed the gelatin and it will not float at the bottom of the container.

After that we put on the fire less than the average pan with a small amount of ordinary water. Attention: since we will dissolve the gelatin in a steam bath, it is necessary to choose a saucepan that will match the diameter of the medium bowl. So, we put a bowl of gelatin in the pan and, with constant stirring with a wooden spatula, dissolve the gelatin in water until the water becomes cloudy in color and sticky, and pieces of gelatin float at the bottom. After that, turn off the burner and set the liquid gelatin to the side so that it can cool slightly.

Step 3: prepare the liquid mixture.

After the gelatin is no longer so hot, pour corn syrup, vanilla extract and liquid food glycerin into a bowl with it. And now, using a wooden spatula or a tablespoon, mix everything well until smooth.

Step 4: prepare the dough for the mastic.

So, using a mixer or a hand whisk, with constant stirring of powdered sugar, we introduce a liquid mixture into it with a small trickle. Attention: if you decide to use a mixer (and this is the best option for making mastic, since it kneads the mixture faster and is easier to work with), then turn on the appliance at a low speed and gently knead the mastic mixture.

We continue to knead the pasty mixture until it becomes sticky and homogeneous, but we do it already at medium speed using a mixer.

After that, we transfer the sticky mixture to a previously prepared kitchen table, powdered with powdered sugar. Sprinkle with a little more of the remaining powdered sugar already the mixture itself and now with clean, dry hands we continue to knead the ingredients.

We continue to knead the mixture, constantly pouring all the remaining powdered sugar until the mass becomes elastic, smooth and stops sticking to the hands.

We give the mixture the shape of a ball and now wrap it several times in cling film. In order for the dough for mastic to infuse, we place it in the refrigerator on the lower shelves, away from the refrigerator, since the dough needs cold, but in no case should it be frozen or supercooled. We leave the dough for mastic in this state no less than on 12 hours.

Step 5: prepare the mastic for the cakes.

So, after the dough is infused in the refrigerator, we get it out of there, remove the food foil from it and set aside to cool to room temperature. After that, knead the dough slightly again, adding a little icing sugar to the cleaned kitchen table. But just do not overdo it, as the test mixture may begin to stick to your hands again when it becomes room temperature. Any food color to your taste is suitable for coloring mastic. For example, I will make a cake gently green. Attention: just do not forget to divide the dough into several parts in the event that we are preparing a cake of several shortcakes and want to decorate the dish with different figures from mastic. So, we pour the necessary amount of paint directly into the center of the test. Attention: the more food color we add to the dough, the brighter the color of the mastic. And now with the hands that we protect from staining with paint with disposable gloves, we begin to knead the dough well until the paint has stained the entire test ingredient and it becomes, for example, completely pale green.

Important: white layers should not remain in the test. Therefore, we pull out the dough with our hands and knead it again on the kitchen table.

After the dough is evenly colored, we give it the shape of a ball and sprinkle our "bun" with a small amount of corn starch. We repeat the same procedure with the remaining pieces of dough, to decorate the cake with figures or to cover the second cake with mastic. I covered two cakes with mastic and decorated pastries with flowers of different colors.

So, in order to completely cover the cakes with mastic, first of all, it is necessary to calculate the length of the top and sides of the cake. To do this, just use the usual ruler. Now, using a rolling pin, we roll out the dough into a round cake a little more than the size of the cake, taking into account the size of the sides. In the process of rolling out the dough, do not forget to sprinkle the tortilla and the kitchen table with powdered sugar from time to time so that it does not stick to the rolling pin and hands. In fact, the dough turns out to be quite malleable, and therefore it is very easy to work with it.

The cake should be quite dense in thickness based on the ingredients in the recipe.

Now, gently with our hands we take our round cake and cover it with cake. Important: if the test circle turned out to be quite large in size, do not be afraid to hold it from underneath the palms of the hands.

Level the cake with dry hands on the surface of the cake. Then, lifting the edge of the cake with one hand, with the other hand, gently press the dough right next to the cake. And so we do on all sides of the cake. This must be done in order to remove all bumps on the sides of the cake. And in the end, with the palms of our hands again, we level the dough on the side of the cake with quick circular motions. Now, using a sharp knife, cut off the excess cakes on the lower side of the cake. Wrap the remaining dough in cling film and put it aside for now. And the first cake, dressed in mastic, is again “stroking” with the palms of the hands to remove all irregularities.

We perform the same procedure with the remaining cakes.

And now we proceed to the final decoration of the cake with mastic. In order for the upper cakes to not press down the lower ones, support must be made for them. Therefore, we measure the height of the lower cake with a ruler and then, using a sharp knife or scissors, we cut 5 tubes for drinks or wooden sticks of the same height as the cake. Carefully insert the sticks into the lower cake in the place where the upper cake will be. In this case, the sticks should be at a small distance from each other and remind, if you look at the top of the cake, 5 points in the form of a flower.

Now we can put the top cake layer on the bottom cake.

We decorate the cake with mastic flowers, which can be made with either hands or cookie cutters. And for this, we simply roll out the remaining pieces of dough, painted in different colors, on the kitchen table with a rolling pin and, pressing the cake with different figures, we make flowers, circles and other figures as you wish. Also, do not forget to decorate our work of art with edible "beads" of white, silver and other colors.

Step 6: serve the mastic for the cakes.

Immediately after the mastic on the cake dries, the pastries can be served to the table. Of course, you will have to tinker with mastic, but you can surprise all the guests with such delicious and edible beauty, and most importantly, please the children! After all, you can decorate any cake with mastic, as well as make beautiful cakes in the form of different figures, for example, cars!

Or please your newlywed friends with beautiful small cakes decorated in the style of wedding decor.

Amaze your little one’s friends or babies by treating guests with a beautiful cake for your child’s birthday.

Sculpt different figures from mastic, which can later decorate your cake. And by the way, it is very cool to do with your child. It turns out that you not only prepare a delicious dish, but also play with your back nibble. Enjoy your meal!

Recipe Tips:

- - The most important thing for making mastic is to choose good icing sugar. It must be a verified brand and must be finely ground. Then the mastic is very plastic and it can be rolled up to a thin layer.

- - If you have not found liquid food glycerin, do not be discouraged. In the pharmacy you can buy liquid external glycerin, which after boiling becomes food. To do this, pour the ingredient into the bowl and put in the microwave for 1.5 minutes. In any case, for your peace of mind and confidence, you can once again consult with a pharmacist about whether it is possible to use such glycerin in food.

- - If you are preparing mastic for cakes in the summer, then you can add a little more powdered sugar by 50-100 grams. In winter, the amount of powdered sugar indicated in the recipe will be sufficient.

- - If the dough for mastic turned out to be very tough and hard to work with, then you can add 1 teaspoon of food glycerin to your hands, grind it in your hands and knead the dough several times again.

- - If the dough for mastic turned out to be too soft, then you can add some more powdered sugar.

- - To avoid fingerprints on the mastic, you can even out the dough on the cake with a damp (but not wet) paper towel, holding it with your hands.

- - Mastic for cakes can be stored in the refrigerator on the lower shelves for up to 3 months. To do this, simply wrap the dough in cling film and calmly put it in a cold place.