Mastic figurines: beauty that can be stored

Modeling paste can take any shape, you can use it to make a cake in the shape of a car or decorate a large wedding cake with flowers. This paste can decorate any product and, if you use your imagination, it can please your loved ones.

Sugar paste for cakes or other culinary products consists largely of sugar syrup and gelatin. For better taste and color, various dyes and flavors are added to the essence. Such a sweet paste is now one of the easiest and simplest ways to decorate a cake and sculpt figures on it, since the material is very plastic. We will tell you further about how to store mastic figures, how long you can store mastic and how to store a cake at home.

Jewelry made from mastic is a win-win option

Any cake can be covered with sweet mastic; this will help maintain the moist texture of the cakes, the freshness of the cream and easily eliminate all the unevenness of the cake. You can make decor from the same mastic by adding a little multi-colored dyes. Cakes are a huge success at various celebrations - children's birthdays, weddings and anniversaries; you can create a unique decor on the cake that guests will remember.

• The easiest way to make a sugar mixture is to combine powdered sugar, water and marshmallows. Often, honey or honey sweetener is added to improve the taste and give an interesting taste. The mass acquires a beautiful shade and becomes smoother, the surface of the cake becomes shiny and glossy. Most people do not know how to prepare mastic and buy ready-made ones. But doing it with your own hands is not very difficult even if you are not a professional.
• At home, you can use marshmallows, which, when melted, make it possible to distribute the mass over the surface of the cake. The main thing to remember is that the main thing is to show imagination when working with the sweet mass, to use additional decor and fruit.

How to cover a cake with fondant/ Ideal coating with fondant/ Covering with sugar paste at 123.

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#How to Cover a Cake with Mastic #How to Cover a Cake with Mastic As for me, the main thing in working with mastic is accuracy and no haste. In this video I cover a cake with fondant. I use honey mastic colored with food coloring. Before coating, the cake was leveled with chocolate ganache, stood in the refrigerator for a while to allow the ganache to harden and was lightly, very lightly moistened with ordinary cold water.

Enjoy watching and culinary inspiration)) Don't forget to like. Subscribe to my channel! If you have any questions while watching the video, write them in the comments.

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Shelf life of figurines

Due to its plasticity, mastic is used to make figurines for decoration. Cakes are decorated with figures, since under the influence of temperature they do not spread and do not lose their shape.

• Properly packaged figurines can be left in the refrigerator for several months and they will be suitable for consumption. If you leave them in a container or box, the figures will dry out and can only be used for decoration.
• Before placing decorations on the cake, they need to be dried at room temperature for up to 8 hours, and then in the refrigerator for several hours, and only then placed on the cake. The figures will have a dense texture, soft on the inside and slightly dense on the outside. The mastic should not spread and should not dry out too much.

• When placing the figures on the cake, you should make sure that the air humidity in the room is not high. If you feel that the temperature is not suitable, it is better to install the molds before taking out the cake, so that the figures will retain their original appearance.
• Any shapes or decorations made from sugar paste should be topped with icing, chocolate or cream. First place the cake in the refrigerator for several hours. You can increase the shelf life of mastic and figurines made from it by placing and carefully packaging it in cling film. This method will preserve the product and will be ready for use.

To secure the figures, you should use egg white; it sticks well and connects the joints of the cake well.

The mastic must be rolled out well, avoiding the formation of bubbles and folds. The finished mastic must be carefully distributed onto the product. If unevenness occurs, they must be removed immediately, and if bubbles appear, do not worry, they can be pierced with a needle and smoothed out. In pastry shops you can buy the necessary tools: spatulas, knives, wheels, with which you can easily cover the cake with decor.

Is it possible to put the cake in the refrigerator overnight after covering it with fondant?

Just in case, why do you need to cover cakes with cream before covering them with fondant? It's simple - any mastic is extremely sensitive to moisture, and if you apply it directly to a soaked cake layer or to sour cream, for example, it will crawl and peel off. Therefore, be sure to level the cake if you are going to tighten it.

1. What kind of cakes can be covered with mastic: sponge cake, honey cake, shortbread cake. Special attention should be paid to cakes with a delicate airy structure (three chocolates, bird's milk, etc.): it is not recommended to cover them with mastic, since when covered, the cake can easily lose its shape. But if you desperately need this, then such a cake must first be given rigidity. For example, you can make a basket of thin sponge cake around such a delicate cake, coat it with mastic cream and then wrap it around it. Remember that the souffle should not come into contact with the mastic, otherwise it may begin to melt.

2. When leveling the cake, haste is not the best assistant. It’s better to do everything in three stages: coat the cake with a thin layer to smooth out all the crumbs, and put the cake in the refrigerator; coat the cake with a thicker layer to smooth out any unevenness and put it in the refrigerator; Using a hot knife, smooth the cake to a perfectly flat surface and put it in the refrigerator.

3. What you should not coat the cake with before covering: yogurt-based creams, whipped cream, sour cream. The mastic will definitely flow from them.

4. How to level the cake: butter creams, ganache, pastry potatoes. We have prepared their recipes for you.

PROTEIN BUTTER CREAM

8 proteins 450 gr. sugar (less for those who don’t like sweets) pinch of salt

COOKING: 1. Take the whites and sugar, pour them into a bowl and place in a water bath, heating over low heat until the sugar dissolves. Stir constantly. 2. As soon as the sugar has dissolved, remove from heat and cool. 3. Meanwhile, beat 600 gr. Using a mixer, butter until creamy. The oil must be very good and of high quality! 4. Beat the cooled whites with sugar until stiff peaks form. 5. While the whites are whipping, add our already whipped butter to them. The mass should increase by 1.5-2 times. 6. Beat the cream until it starts to shine. 7. From the proposed amount of ingredients, approximately 1.2 kg is obtained. ready cream!

BUTTER CREAM WITH CONDENSED MONK To 200 grams of white whipped butter add 200 grams. condensed milk It is important not to overheat the butter! As soon as it lightened, it became a creamy consistency - whisk enough. The condensed milk should be at room temperature so that when gradually added, the butter does not curdle from the cold. This cream hardens perfectly and is suitable as a base for mastic for covering cakes and for placing figures on it. One “but” - many people feel the taste of oil in this cream. It is recommended to add half a bar of melted (but not hot!) chocolate. Better than bitter, then the taste of chocolate will be more pronounced.

GANACHE This ganache is made from chocolate and cream. It is very good for leveling the cake, as well as for covering with mastic. The mastic doesn't melt on it. This cream ganache can be made from three types of chocolate: milk, black and white, to which cream is added.

Cream to chocolate ratio:

Milk chocolate For 300 grams of chocolate = 200 ml cream Dark chocolate For 200 grams of chocolate = 200 ml cream White chocolate For 400 grams of chocolate = 200 ml cream

COOKING: 1. Finely chop the chocolate 2. Bring the cream to a boil in a non-stick saucepan. Stir constantly! 3. As soon as the cream boils, remove it from the heat and add chopped chocolate to it, mix everything well. 4. Then take a mixer and beat the cream with melted chocolate well until smooth. 5. Cover the saucepan with chocolate cream with film, lowering the film to the very liquid (to prevent a crust from forming). Place in the refrigerator overnight. 6. You need to make the ganache first, preferably overnight.

BUTTER CREAM WITH CONDENSED MONK To 200 grams of white whipped butter add 200 grams. condensed milk It is important not to overheat the butter! As soon as it lightened, it became a creamy consistency - whisk enough. The condensed milk should be at room temperature so that when gradually added, the butter does not curdle from the cold. This cream hardens perfectly and is suitable as a base for mastic for covering cakes and for placing figures on it. One “but” - many people feel the taste of oil in this cream. It is recommended to add half a bar of melted (but not hot!) chocolate. Better than bitter, then the taste of chocolate will be more pronounced.

Types of mastics

There are many types of mastics, and each has its own characteristics.

• Sugar. It is based on powdered sugar and gelatin. A mass that is difficult to mix and achieve the correct consistency, but of all types it is the most resistant to moisture.

• Marshmallow based mastic. How long do flowers made from mastic last and what is the shelf life of mastic-covered flowers in the refrigerator? No more than a week, while marshmallow mastic can last for several months in the freezer.
• Floral. Suitable for small parts and decorations, holds its shape well. It uses stabilizers and dyes. How long is it stored? Thanks to stabilizers, the cake coating lasts longer - a month to a month and a half.
• Mexican or modeling. I always keep the recipe on hand. Ready-made mastic is short-lived - the figures are prepared in the morning and this cake mastic can be stored for no more than 3 days. Ideal for covering wedding cakes that need to retain their shape.

Required Products:

• Cream (35%) – 700-800ml
• Powdered sugar – 4-5 tbsp. lie
• Vanilla extract – 0.5 – 1 tsp.

• Gelatin – 6 g
• Water – 25 ml
• Protein – 0.5 pcs.
• Lemon juice – 0.5 tsp.
• Powdered sugar – 500-600g
• Starch (potato) – 50g (1.5 tbsp.)
• Food colorings

• rolling pin
• Glass
• Food foil
• Coffee cups (same size)

In this master class we will decorate a cake weighing 6 kg with fondant.

Let's work together to make the unique material even better, and after reading it, we ask you to repost it on a social network convenient for you. net.

Storage conditions

Cakes coated with sugar paste can be stored for no more than 2-3 days even in the refrigerator. If the cake is covered too heavily in cream, the fondant may bleed due to the moisture it has absorbed and spread. But in general, like any confectionery product, mastic should be used immediately after preparation.

1. The surface covering the cake, which can be stored in the refrigerator, requires proper packaging. The mastic should be packaged in parchment paper or thick cling film (this will prevent the mass from gaining moisture, forming condensation, and deteriorating).
2. If you are going to store sweet paste for a long time, you need to put it in the refrigerator, or better yet, in a separate container. It is best to store mastic products, of course, not in the freezer. And where to store, you ask... Ready-made figurines can simply be stored in the refrigerator for several days.
3. It is better to cover the mastic in the refrigerator with cling film so that it does not weather.

It is important to pack marshmallow mastic correctly, because under the influence of air and humidity it can lose its properties, but storing sugar mastic is much easier!

Well, and the result of my labors! :)

This is how the cake went to congratulate the birthday boy!

Good luck to you in your sweet creativity, and in all other good deeds! :) If you have questions, I will be glad to help, write comments!

A very controversial product is mastic. On the one hand, only it allows - with the proper talent and experience of the master, of course - to create edible cartoons and other characters beloved by children and adults, one-to-one similar to real ones, or to make stunningly beautiful 3D cakes, and on the other hand, many Today they consider mastic to be a waste of money - it weighs a lot, but it doesn’t taste good, it’s just sweet, you have to throw it away, but in our country many are still part of the “clean plate society” and consider throwing away food something indecently wrong. I have repeatedly heard opinions about mastic: “chemical”, “inedible”... But this, of course, is not true, and I’m even offended by this material, which is rich in decorative possibilities: there is nothing particularly chemical in mastic, even in ready-made ones, and homemade ones are generally made from the most ordinary, most often completely natural products. The recipes are different, depending on the purpose, but the base is always powdered sugar, it also contains gelatin, may include glucose syrup, molasses or honey, condensed milk and dry milk, and also “Marshmallow”. Yes, not from the garden, but it’s not chymotosis, as staunch opponents of mastic often claim. However, there really isn’t much tasty in it - sugar and sugar. A lot of sugar. It’s really difficult to eat so much, and probably thinking of mastic more as a “packaging” is the most sensible decision. But this, of course, is just my opinion.

Important Tips

• When choosing mastic sugar, you should buy finely ground powder for it. This will give the mass a better consistency, and it will be easier to roll out the paste until smooth;
• If, when kneading the mastic, it sticks to your hands, you should add powder, do it carefully so that the mass does not become too tight;
• Cover marshmallow mastics with food coloring; they are safe for the health of adults and children. But dyes can also be made at home from fruits and vegetables;
• Sugar mastic must be rolled out well. The thickness should be 2-3 mm. A coating that is too thick will dry out over time and may crack. And something that is too thin can easily tear;
• If the mastic is slightly dry, you can place it in the microwave and it will immediately become elastic and plastic. It is worth carefully monitoring the temperature so that the mass does not float. Is it possible to store it after heating - absolutely!

Remember that how to store mastic is not the main issue. The main thing is where to store it.

Sugar, caramel, almond - any mastic will decorate your culinary masterpiece. Mastic will smooth out all the unevenness, even out the edges of the cake and will be an excellent addition. If you follow the instructions, working with the sugar mass will become easy and enjoyable. When choosing ingredients for cooking, you should not take large quantities, but only high-quality products. At the market you can buy not only the ingredients, but also the decorative paste itself, additionally purchasing dyes and sweet toppings.

Delicate sweet roses

Mastic roses will always look appropriate on both a birthday cake and a wedding cake.

Necessary materials for work:

• blank for the core (mastic should dry in two days);
• rose cutter;
• tool with ball;
• soft sponge mat.

At the beginning of work, you need to roll out thin pancakes from sugar mastic. Attach the mold and cut out the quinquefoil blank. Draw a tool with a ball at the end along the edges to make the petals look more natural.

There is a special secret for how to fold the petals to make the rose look more realistic: be sure to fold the petals in the sequence 1, 3, 5, 2, 4 as in the photo. Use a soft mat to collect the flower around the center using a toothpick.

Let the workpiece dry for 10 minutes.

Then make the next layers of three petals, carefully cutting off the extra two. Start each new layer at the junction of the petals of the previous one.

Afterwards, dry the flower head down.

The tutorial for making an edible rose is ready!