Their structures are treated with bitumen. Although this material in its pure form has certain disadvantages - the material is quite difficult to apply, and under the influence of external temperature changes, its protective film may crack. The composition of modern bituminous mastics contains substances that increase the hardness and durability of the waterproofing outer coating.
Below we will consider in more detail the technical and operational properties of bitumen, as well as what technology must be followed when applied to the surface of this material.
Mastic- very plastic material. It has high astringent and waterproofing properties. In the main composition of the material, in addition to bitumen, there are astringent organic substances and mineral additives.
Mastics from companies such as Remmers Elastoplast and Bitumast are also in good demand.
This indicator is usually indicated on the packaging. If the expense is not indicated, then you can easily calculate it yourself, based on the following recommendations:
Having considered the classification, we can say that there are two main ways of applying mastic: hot and cold. And cold bituminous mastic is applied manually and mechanically. Below we consider in more detail the methods of applying mastic:
A variety of techniques and materials are used to decorate and decorate cakes. One of the most common is mastic. Various figurines, compositions, inscriptions are made from it. What is mastic? If you are faced with this definition for the first time and saw it on the cake, then it is difficult to imagine how it was done. Mastic is an edible mass with astringent and adhesive properties, used for making decorations and decorating baked goods. From this article you will learn how to make it for a cake with your own hands at home.
Culinary mastic is a pleasant material that helps to make a real masterpiece out of a cake. Its preparation at home with your own hands has several secrets:
Powdered sugar should be finely ground. If sugar crystals come across, then the mastic will tear when rolling.
Mastic is very sensitive to humidity. Therefore, so that it does not shine through, it is necessary to protect the cake. As a basis, you must use dry biscuits or butter cakes. The product should not be too saturated with syrup or liquor. Cake with mastic should be stored in sealed boxes or plastic bags.
If the mastic has cooled down, it is difficult to roll out, then heat it up a little in the microwave to make it plastic.
To make mastic for a cake with your own hands at home, you need to prepare the dishes. To do this, you will need a container for mixing the components, which can be enameled, plastic, ceramic, glass. To heat the mass in a microwave or oven, prepare a form of porcelain or glass that is resistant to temperatures. In addition, you will need a rolling pin, a microwave oven, a mixer, a clean work surface.
How to make mastic at home? The composition can be very different, but powdered sugar remains the same and the main component. There are many methods for preparing this do-it-yourself cake material at home, but the simplest is marshmallow paste. The finished mass is stored in the refrigerator, wrapped tightly with cling film. Before sculpting, it is slightly warmed up in the microwave or oven. Finished figures must be allowed to dry.
Milk mastic for cake is one of the most famous, popular types. Its color is slightly yellowish. Milk mass at home is easy to manufacture, convenient to use. Suitable for the base of the cake, creating small flowers and other figurines.
Required Components:
Add all ingredients to the pot, mix. Knead until smooth and elastic. We form a ball, sprinkle with powder. Wrap the mastic with plastic wrap, leave for 30 minutes.
How to make marshmallow fondant? Preparing this type of plastic mass is not difficult. The number of components given in the recipe is enough to cover the product completely and sculpt several figures. Marshmallows are better to choose plain.
Required Ingredients:
A step-by-step mass master class based on marshmallows for a cake with your own hands at home:
Place the marshmallows inside a microwaveable bowl. If there is no such device, then heat it in a water bath. Add a piece of butter. We put on 30-40 seconds or more so that the volume of the base doubles.
Sift the powdered sugar in portions, knead the mastic with a spoon. If you want to make a color, add the dye right away. When mixing with a spoon becomes difficult, sprinkle the table with powder, knead with your hands. This process takes a long time, since there should be no air bubbles in the mass.
When the mastic has ceased to stick, wrap it with cling film, leave for half an hour. After that, you need to knead it, rolling it out with a rolling pin. You can store the mass in the refrigerator for up to three months. Before use, it must be heated in the microwave, knead with the addition of powdered sugar.
The consistency of chocolate mastic resembles plasticine. It allows you to make different figures that will have a pleasant brown color and taste. Chocolate for mastic, you must choose milk, white, bitter, depending on the result you want to get.
Required Ingredients:
We shift the marshmallows inside the container, add two teaspoons of water. Mix chocolate with a teaspoon of butter and tsp. water.
Heat the marshmallow in the microwave to increase its volume. We melt the chocolate in the same place and rub it so that there are no pieces.
Mix marshmallows with sifted powdered sugar, add chocolate. Knead the mass until smooth. Beat with a mixer with spiral attachments.
Sprinkle with starch and knead until soft elastic mass. We wrap the mastic with a film, let it brew for half an hour.
One of the most successful ways to make do-it-yourself mastic for a cake at home is this recipe. The mass turns out to be white, soft, easily rolled out in a thin layer, universal (suitable for sculpting flowers, figurines, covering). You can store mastic at room temperature, but before using it must be heated in the microwave.
Required Components:
First, we will deal with invert syrup. It replaces molasses, maple syrup, liquid honey, confectionery glucose. To prepare it, put a saucepan with 700 g of sugar and 300 ml of hot water on a quiet fire. Bring to a boil with constant stirring. Pour 4 g of citric acid, mix, cover with a lid, cook for 30 minutes over low heat. Remove the lid and let the syrup cool for 15 minutes. Add 3 g of soda, after which abundant foaming should begin. Stir the syrup with a spoon several times at intervals of 10-15 minutes to remove the foam. Set aside 170 ml of syrup for mastic, store the rest in the refrigerator.
For mastic, pour gelatin with half a glass of water. We prepare it as indicated on the package. After readiness, we filter so that there are no grains.
Mix the remaining water, salt, sugar, invert syrup. We put on a small fire, bring to a boil with constant stirring. When the mass boils, reduce the heat, boil for 8 minutes, but do not mix.
Turn on the mixer, pour the boiling mixture into the gelatin. Beat at maximum speed. It is necessary to beat for a long time so that the mass increases three times. It should become uniform, lush, white, shiny and wrap around the corollas.
After we change the nozzles to spiral ones. Sift the powder, add in several visits. We continue to beat.
When the snow-white dense mass is ready. We close the container with mastic with cling film, leave for a day at room temperature. After kneading on a table sprinkled with starch.
Marzipan mastic comes out smooth and elastic. It is used to completely cover the surface of pies and cakes. Less commonly used for sculpting flowers, fruits, and other figures.
Required Ingredients:
Almonds, without peeling, dip into boiling water, boil for a couple of minutes, transfer to a colander. When all the water has drained, pour the almonds onto the board. Remove the shell, wash the kernels, fry in a dry frying pan for 15 minutes with constant stirring. Grind the nuts in a blender to a puree.
Sugar is mixed with water, heated until the syrup dissolves and thickens, so that a flexible, hard ball rolls out of it.
Mix syrup with almonds. Warm up for 4 minutes. Add essence. Sprinkle the board with powder, spread the mastic and knead.
This type of mastic is considered very common. Judging by the reviews, it is used to form small patterns, use for a cornet or the smallest nozzle. What is the protein-drawing mass made of? Its feature is the addition of protein and lemon juice.
Required components:
Transfer the protein to a container. Whisk a little with lemon juice. Gradually stir in the sifted powder in batches. The mass should drain a little from the blade, but not be liquid.
Do-it-yourself flower mastic for a cake at home is a unique type of mass that perfectly retains a given shape, hardens in a short period of time, and is easily molded.
Required Components:
Step-by-step preparation of the flower mass with your own hands at home:
Pour water into a small bowl, add gelatin, leave for 10 minutes. Then heat until dissolved in a water bath. Stir glucose into gelatin, mix.
Gradually add the sifted powdered sugar. We spread the thick mastic on the surface, sprinkled with powder, knead until the stickiness disappears. Wrap in clingfilm and let it rest for half an hour.
Mastic - very popular for decorating cakes, sculpting figurines, tight-fitting. It is a white plastic mass. In order for the jewelry to be original, bright, the material must be painted. For this, food colors are used, which can be liquid, dry and helium.
Staining mastic can occur in several ways:
Liquid dye or helium is added during the preparation of the mastic. The color comes out even, for which you do not need to additionally knead the material. To get multi-colored mastic, you need to add several colors.
When the mastic is ready, you can color it like this: dip a wet toothpick in dry dye, poke a ball of plastic mass.
Mix thoroughly until an even color is obtained. Dilute dry dye with boiled water, alcohol or vodka in the ratio of 1 tablespoon of liquid to the tip of a knife of powder. Dip a toothpick in the dye, pierce the mastic in several places, knead.
To create a marble effect, apply a few drops of dye, roll into a sausage, wrap the edges towards the middle, add more paint. Repeat this pattern until you get the desired streaked striped color.
What if you only have a few colors and don't have the right shade? Then you should know about the rules of combination:
If you haven’t stocked up on food coloring, then herbal ingredients will come to the rescue:
Another common question when working with mastic is how to make it shiny?
Homemade cakes have a special energy: they convey the warmth of the hands of the mistress of the house, the special mood of the holiday for which they are prepared. It is ideal when this dessert is original, masterfully decorated. It will be very useful for a hospitable hostess to learn about the varieties of mastic and learn how to make mastic for a cake at home, and also make holiday decorations from it, surprise your family and guests. Let's look into the variety of recipes and find out if it is so difficult to create such a sweet beauty.
Mastic is an elastic confectionery mass, reminiscent of plasticine in its properties. The most ornate confectionery decorations are made from it, but working with this confectionery requires a certain skill and skill that will be honed with experience. From the very beginning, you need to know some culinary tricks, how to work with mastic.
The basis of mastic is powdered sugar, which is better to sift through a fine sieve before cooking. If unground grains of sugar get into the mass, it will tear when rolling. After cooking, the mastic must be wrapped in polyethylene and put in the refrigerator for 20 minutes - this time is needed for the mass to become more plastic. The finished mass, tightly wrapped in polyethylene, can be stored for 2 weeks in the refrigerator or 2 months in the freezer.
Dyes are added in the process of kneading sugar dough. If you need mastic of different colors, first knead the uncolored dough and separate a piece of the required size, and place the rest of the mass in polyethylene to prevent drying. A piece of dough is formed by hand into a circle with a recess in the middle and, adding a few drops of dye there, knead until a uniform color is obtained.
At first, culinary equipment, which is in every kitchen, will come in handy for work. The mastic is rolled out with a wooden rolling pin on the table, the edges after covering the cake are cut with a round pizza knife, some figures are squeezed out using cookie cutters. Skillful housewives use spoons of different sizes to make flower petals: they fill the recess with rolled dough, pick up the leftovers along the edges, and connect the finished petals.
When the passion for decorating cakes develops into a favorite hobby, it is worth purchasing special tools. The first purchases can be a smooth plastic rolling pin for rolling out the mastic, silicone mats with markings (larger size - to conveniently roll out the covering for the cake, smaller - for rolling out the elements of the figures). Stacks for modeling, cutting for a variety of flowers, leaves, butterflies, silicone molds will help in the work in order to form the same type of small shapes - letters, buttons, beads.
It is very important that the base of the cake, which will be covered with mastic, is not wet: first it must be covered with butter cream and put in the refrigerator until completely solidified, because the mastic will dissolve upon any contact with the wet cream. Crafts from mastic must be made in advance, preferably two weeks before the preparation of the cake, so that they have time to dry in the air. Finished jewelry is stored for several months in a tightly closed container.
First you need to figure out how to decorate, what idea you want to realize: for example, cover the cake with a patterned bedspread, sculpt a sophisticated rose flower, or make a model of a sports car. Then you need to choose which mastic is best suited for these purposes. For many housewives, it is important that the composition of homemade mastic includes affordable simple ingredients, and that it has universal use.
This mass is softer than sugar, does not crumble, does not crumble, so it is very convenient to use it for covering the cake, forming decoration details. Cooking Ingredients:
We do this:
Good for sculpting figurines, flowers. We will need:
The process is step by step:
This mastic is made with the addition of powdered milk, sometimes baby milk formulas or powdered cream are used instead. For cooking, you will need 160 g of powdered milk and other ingredients:
Cooking method:
For its preparation, dark chocolate is used - milk or bitter, but mastic is also made with a bar of white chocolate. One of the recipes:
This is how chocolate mass is prepared according to a different recipe. You will need:
Recipe step by step:
A commonly used type of mastic, because due to its oily, soft structure it is convenient to use it for wrapping cakes of various shapes, sculpting medium-sized figures. The mass with condensed milk is tasty and eaten with pleasure. In addition to 200 g of condensed milk, you will need:
Mix the powder and milk powder, gradually pour in the condensed milk. Add cognac, lemon juice, knead the mass well. Such mastic will not be white, it always has a yellowish tint.
Marshmallow marshmallow mastic is very popular, for its preparation it is better to buy plain marshmallow candies or divide them by color before cooking. You will need:
Step by step preparation:
This type of mastic is called pastilage: it is indispensable when you need to make strong details to decorate a cake, for example, handles for a basket, but it is practically inedible because it is very hard. When dried, pastilage retains its shape very well, which is why it is sometimes used to make templates for sculpting figurines with fine details. Cooking Ingredients:
The ability to work with flower mastic is a testament to the skill in the confectionery business, because it is used to sculpt delicate, realistic buds. This mixture is the leader in decorating wedding cakes. Cooking Ingredients:
Cooking technology:
The mass is left to rest at room temperature for about 20 hours before starting to use it in culinary creativity. Such mastic is stored in the refrigerator for up to 3 months, in the freezer - up to 6 months. Before you make a cake, you need to defrost it without using a microwave.
Before you make colored mastic for, you need to determine exactly what colors will be needed and what dyes will be used: special purchased or natural dyes made from fruits and vegetables. If natural dyes are preferred, they are made a few days in advance and can be refrigerated.
To get a vegetable dye, the berries are crushed, the vegetables are rubbed on a fine grater, the resulting juice is squeezed through cheesecloth. When adding vegetable dyes, you need to be aware that they give a less saturated color compared to store-bought food dyes. If more natural dye is added to enhance the color, the mastic may turn out with a bright aftertaste of the added juice and will be more liquid, therefore, it will be necessary to add more powdered sugar to achieve the desired consistency.
Herbal ingredients give these colors:
Purchased food colors are divided into the following types:
By mixing dyes, mastic of various colors is obtained. For example, yellow, green, and red dyes mixed together create a black dye, which is added to the paste to give the dough shades from light gray to deep black. The choice depends both on the product and on the occasion: wedding cakes abound in white, pink, golden hues, and children's cakes in all colors of the rainbow.
After sticking figures to decorate cakes, they often leave traces of starch or powdered sugar, which were used to roll out the mass. To make the mastic mass shine, you need to dissolve 1 tbsp. lies. honey in 1 tbsp. lies. vodka, apply the resulting mixture at the last stage of preparing the cake with a soft brush. The vodka will evaporate, leaving no taste or smell, and the jewelry will have a glossy finish.
Forming a variety of cake decorations is a confectionery art that even a novice hostess can learn. After watching our selection of videos, you will notice for yourself all the important nuances of making different types of mastic, you will see practical techniques on how to cover a cake, patterns, glue pieces of mastic and beautifully process seams.
On a birthday, a cake is the main decoration of the table; it can already be a gift to a birthday person in itself and often reflects his interests and hobbies. For men, they often make cakes with decor on the theme of fishing, sports, cakes in the form of a book, a case with money. When the hero of the occasion is a woman, she will be pleasantly surprised by a cake with decorations in the form of a bouquet of her favorite flowers, a luxurious bow or weightless butterflies. If the occasion for the celebration is an anniversary, it is appropriate to decorate the cake with numbers according to the number of years of the hero of the day, using food coloring with gold or silver glitter.
There is a place where fantasies can roam when decorating a cake with mastic for a children's birthday. Desserts for the little ones are decorated with figures of angels, they make inscriptions, how old the baby is. Older children will be surprised by the figures of their favorite cartoon characters, cakes in the form of toys or cars, covered with multi-colored mastic. Such decorations are sometimes combined with marshmallow cake decoration. Pastila can be bought or also cooked at home. Cakes with themed decorations are appropriate on the occasion of significant events, for example, when a child goes to school.
Those housewives who have good practice in working with mastic can even bake a wedding cake at home. Tiered wedding cakes are popular right now. To blend in with the theme of the wedding, they can be upholstered in colored mastic in a specific color and include matching decor. The primacy in decorating these cakes is occupied by flower mastic, which is used to sculpt graceful figurines of doves or many flowers that cannot be distinguished from real ones.
Waterproofing mastic appeared recently, but every year it is used more and more. This is due to the ease of use and ease of application, which significantly reduces the time for arranging the insulation of the building. Attractive is the price of the material, which is acceptable to all segments of the population.
What is bitumen or mastic bituminous cold use? What is its fundamental difference from a material that must first be heated before use? Before choosing a mastic suitable for insulating work, you need to understand its characteristics and properties.
Bituminous mastic is a material with increased plasticity, it is based on bitumen (black resin, solid). Previously, bitumen mixtures had to be heated before use.
This caused some inconvenience, as the time for arranging waterproofing work increased, and besides, these works are fire hazardous. Therefore, manufacturers have developed an innovative material that can be used in cold waterproofing work.
As part of the mastics there are solvents that keep it in a liquid state. According to the principle of application, such compositions are comparable to paint - as soon as the material hits the surface, the diluent evaporates and the composition hardens, forming a high-quality insulation layer.
Bituminous mastic for waterproofing cold application is divided into two types:
Depending on what components, in addition to bitumen, are included in the composition of the mastic, they are divided into subspecies:
When carrying out waterproofing work with any materials, you need to carefully prepare the surface - remove dust and dirt, degrease if necessary and dry. After that, apply a bituminous primer to the plane, which will improve the quality of the work being done.
All bituminous coatings are divided into several types depending on the number of components:
The characteristics of this material are very high, since the compositions are professional. When mixing mastic, you must strictly follow the instructions from the manufacturer and observe the proportions. If you put a hardener that is more than recommended, then the lifetime of the composition will become much shorter, and it will be spoiled.
In addition to the fact that cold bituminous mastic reduces the time of waterproofing work, and is easy to use, as mentioned above, it has a huge number of positive aspects:
Like any material, waterproofing mastic has disadvantages:
Mastic consumption per 1 m2 of waterproofing depends on the method of application, for example, when applying an adhesive layer, 1 kg of composition per square is sufficient. If you create a complete insulation with mastic, then it will take up to 5 kg. Knowing these parameters, it is very easy to calculate how much material will go.
The use of bituminous mastic, as a rule, occurs in the following cases:
The use of these compounds is justified, even despite the considerable cost.
Some private developers are wondering how to weld bituminous mastic with their own hands in order to reduce construction costs. First of all, you need to purchase the ingredients:
The components are purchased in the right amount, it depends on what area will be covered with insulation.
Let's say we need 10 kg of material, for this we take:
The filler can be: sawdust, rubber crumb, mineral wool or asbestos. For plasticity, kerosene or mining is added.
Before putting bitumen in a container with thick walls and putting it on fire, it must be crushed well and mixed with the filler.
The capacity must be large. Since when heated, the composition will increase in size.
The temperature should be no more than 190 degrees, since bitumen tends to decompose at high temperatures. If yellow-green bubbles begin to appear on the surface, this is the first sign that the temperature is too high.
At the right temperature, bituminous mastic should weld homogeneous and plastic. The plasticizer and filler must be added gradually and with constant stirring. If foam appears on the surface, it must be removed immediately.
Once all the ingredients are included in the composition, the material is ready. The composition created by one's own hands is stored for no more than a day, while it must be applied when the composition has cooled to 120 degrees.
Before applying the mastic to the surface, it must not only be prepared, but also coated with a primer - a bitumen-based primer. The primer will help increase adhesion, and make the waterproofing much more reliable and better.
The composition of the primer prepared independently is gasoline and bitumen in a ratio of three to one.
Thanks to these instructions, you can save money on the purchase of finished material.
There is currently a very large selection of this type of material on the market, and in order to buy exactly the one that is needed for your building, you need to carefully study the characteristics of the compositions. Visit specialized forums on the Internet, see what people who have already used bituminous mastic for waterproofing write.
In production, mastic is poured into hot containers, therefore, if a five-liter can weighs five kg, then you should not buy this material - it is not of high quality.
Modern cooking cannot be imagined without mastic confectionery. not only eye-catching, but also a very tasty product. Nevertheless, four centuries ago, people did not suspect what cake mastic was. In the 16th century, this sweet became popular among confectioners in Western Europe. However, at that time, purely sweets were made from it.
What is mastic for cake and pastries, the world learned closer to the 20th century. Today, this decoration is used in the preparation of sweets even more often than icing.
For cake and other types of sweets, this substance plays the role of coating and decoration, as it has a pasty, elastic consistency. Thanks to this, confectioners can easily give their products any shape. It is important to understand that only dense cakes (based on several layers of cakes) can withstand the weight of the mastic.
The composition of this confectionery product can be varied. The only ingredient that is necessarily included in the mastic is powdered sugar. Otherwise, the composition may include starch, and protein, and gelatin, and marzipan, and marshmallows, and many other products. Dyes and flavorings are often used in wide production.
There are a lot of recipes for making mastic, so each person can look for a suitable option for himself to make it with his own hands. You do not need to take a special master class for this. A mastic cake is prepared at home in a matter of hours.
It should also be noted that in itself this decoration is very high-calorie. There are about 393 cal per 100 grams of product.
Today, powdered sugar decorations can be found in any confectionery and even grocery store. It is also quite possible to cook them at home. However, before that, it is important to distinguish between the types of mastic mass: gelatin, honey, marzipan, milk, flower. A separate variation of the product is the industrial type.
Gelatin mass in some recipes is called pastilage. Such mastic hardens very quickly, remaining elastic and firm. This effect is achieved thanks to the base of the decoration - gelatin. This option is ideal for cutting flowers and small details.
The next type of mastic is made not from sugar, but from honey. Thanks to this, the mass is very soft, but after drying it does not crumble.
Milk mastic is considered one of the most popular types of cake decorations. With the prepared mass, you can not only cover the entire upper cake, but also fashion small simple figures from it. The main ingredient is
Marzipan mastic is considered the softest in consistency. It should be rolled out in a thin layer, which will eventually cover the cake. On the other hand, it is not suitable for sculpting figures and even inscriptions.
The best option for complex mastic products is a floral look. From such a mass, you can make both a large rosebud and small snowdrops. In any case, it will not lose its appearance and shape.
Industrial mastic is used for cakes in a wide distribution. It is impossible to cook it at home. This mastic is suitable for wrapping the cake, and for decorating it. The appearance is often prettier and brighter than when made at home, as various industrial dyes and other additives are used in the industry.
In order to make a sugar mass, you need to take care of the availability of some tools that should always be at hand. First, it's a rolling pin and a wooden board. In fact, any flat and dry surface, including a table, is suitable for manufacturing. Also, cling film, a round sharp knife, a ruler, molds and various accessories (ribbons, beads, etc.) should be at hand.
Before cooking, it is important to understand what mastic is. For a cake, this is a decoration, but not its basis or layer.
Most often, mastic is made from powdered sugar, water, lemon juice and gelatin, but there are options. Many confectioners advise adding oil and glycerin to the mass so that the mixture does not dry out very quickly.
All ingredients are added to a deep enameled pan or bowl. Mix for about 15 minutes until smooth. It is allowed to sprinkle the finished mass with starch or powder to prevent sticking to a wooden surface and hands. The rest of the mastic should be stored in cling film so that it does not dry out.
To proceed only after the top layer of the cream has completely hardened. It is recommended that the confection be covered with a dry biscuit or marzipan mass.
For the cake, it is customary to use gelatin, marshmallow or milk mass. The first option is the most budgetary, but the other two are the most airy and delicious.
1. Homemade gelatin cake mastic, in addition to the protein “fixer” itself (2 teaspoons), consists of the following ingredients: 450 g of powdered sugar and 50 ml of water.
For cooking, you will need two deep enameled bowls. In the first, cold water and gelatin powder are mixed. In the second, sift the powder. After the mass has swollen in the first bowl, it must be held for several minutes in a water bath. The next step is to add powder to the mixture. The finished mass is rolled into a ball and wrapped in cling film.
2. Marshmallow mastic is suitable for sculpting simple figures and pouring the top cake. By consistency, it should be soft and viscous. The composition of the ingredients includes: 200 g of regular marshmallow, 2 tbsp. tablespoons of water, 100 g of powdered sugar. Food coloring can be added if desired. In this recipe, marshmallows play the role of gelatin.
For quick preparation of this type of mastic, you need a microwave oven. Zephyr is filled with water and pounded with a fork. Then the mass is placed in the microwave for 1 minute. After the marshmallow is completely melted, sifted powdered sugar is added to it. As soon as the mass begins to resemble plasticine in consistency, the mastic will be ready for modeling. However, confectioners advise home cooks not to rush into modeling and leave the mixture in the freezer for half an hour.
3. Milk mastic is very popular with most housewives because of its richness and sweetness. In consistency, it will be similar to marshmallow. The composition of the ingredients includes: 200 g of condensed milk, 250 g of powdered sugar, 2 teaspoons of lemon juice. You can also add 5 ml of cognac to the mastic.
The preparation of a condensed mass is reduced to mixing all the ingredients to a homogeneous viscous consistency.
At home, you can easily color the sweet mass. To do this, you need the right color. It should be added only at the stage of initial mixing of the ingredients. If you try to do this procedure after preparing the mastic, the color will be uneven.
To give the mass a light shade, you can also use the juice of spinach, beets or carrots.
The most popular today are confectionery products with the addition of fresh apples, citrus fruits, berries and other plant products. Also very popular are mastic fruit cakes for a year for a child. This option kills two birds with one stone - both tasty and colorful, which is what children need.
The composition of the dough includes: 150 g of shortbread cookies, 125 g of butter, 60 g of milk chocolate.
For cream and layer you will need: 450 g fat-free yogurt, 200 ml cream, 20 g vanilla and cappuccino powder, 3 tbsp. spoons of sugar, 2 tbsp. tablespoons of gelatin added to taste. Jelly can be used instead.
Fruit mastic cake step by step:
1. Cookies are crushed to a powder, mixed with butter and melted chocolate.
2. The form is generously lubricated. You can not sprinkle its edges with flour or powder.
3. The resulting mass of cookies is placed in a mold, then in the refrigerator for 30 minutes.
4. To prepare the layer, all the appropriate ingredients are mixed. The liquid mass is placed in the refrigerator.
5. The cookie dough is rolled into cakes. Bake only on low heat.
6. Fruit and cream are laid out on the finished cakes.
For such a cake, milk mastic is best suited. Figures can be made ahead of time.
Do-it-yourself mastic biscuit cakes can be prepared in just 1 hour. To do this, you will need the following ingredients: 4 eggs, 2 tbsp. spoons of sour cream, sugar, flour, baking powder and cocoa powder, 1 tbsp. spoons of poppy seeds, raisins and chopped nuts. The cream contains only 400 g of butter and 800 g of condensed milk.
Sponge mastic cake step by step:
1. To prepare the cakes, all the ingredients for the dough are mixed.
2. The resulting mass is poured into the mold. Bake at 180 degrees.
3. Soak the cakes with cream and butter in a ratio of 2 to 1.
4. The edges of the cake can be decorated with chopped nuts.
For a biscuit product, marshmallow mastic is better. It is not recommended to install figurines on ground nuts or raisins.
To prepare such confectionery, it will not be superfluous to go through the following master class. A mastic cake based on puff cakes requires products such as 650 g flour, 400 g butter, 2 eggs, 150 ml water, 1 tbsp each. a spoonful of cognac and vinegar, salt. The main ingredients of the cream are milk (750 ml), egg yolk (4 pcs.), sugar (200 g) and butter (120 g). Also in the layer, you can add 50 g of flour and 1 tbsp. vanilla spoon.
To begin with, to make puff mastic cakes with your own hands, you should mix vinegar, cognac and water in a glass. Then do the same procedure with eggs and salt in a small bowl. After that, both masses are mixed until smooth. At the final stage, oil and flour are added to the mixture. The finished dough is divided into 12 parts (future cakes). In parallel, custard is made in the oven at 220 degrees.
The cake should be well layered. For decoration, ordinary gelatin mastic is suitable.
If the mastic does not roll well, it can be slightly warmed up.
It is best to install the figurines on a layer of buttercream or marzipan.
Unused mastic in the film should not be stored for more than 2 months.
