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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
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.
Step 3: prepare the liquid mixture.
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.
Step 6: serve the mastic for the cakes.
- - 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.