Crown of mastic: a master class for beginners confectioners

It does not matter if you've never been familiar with confectionery before and have not heard what a mastic crown is. A master class for beginners will turn the most inconspicuous cake into a work of art! Well, let's get started!

Crown of mastic: master class

Preparation of the "royal" cake at home should begin with a preliminary preparation or purchase of mastic. In the process of creation you will find useful:

• A can or a bottle;
• Food film ;
• paper;
• pencil;
• Scotch.

Among other things, you have to stretch your arms and fingers in order to twist the "sausages". By the way, you can give preference to a special device called an extruder: it will allow you to create the ideal components in the shape and width of the future tiara.

If you had to think before: "It's not mine, the crown of mastic will not succumb to me!", The photos that step by step show the actions, completely turn your mind over and teach you how to make diadems with crazy monograms for a time!

Step # 1. Creating a sketch

At the first stage, you should include a creative genius. Take a paper and on it recreate the sketch of the future creation. To avoid the appearance of asymmetry in the pattern, it is rational to use the sheet in a box.

For perfectionists, there is an additional trick: fold the sheet into two layers. Fold will serve as an imaginary line dividing the crown in half. Draw a thread of the future tiara using a marker or pencil. After that, expand the sheet: symmetrical prints will remain on the second half of the sheet.

If you are convinced of your visual incompetence or just time to spare, you can use ready-made sketches or "steal as an artist" to be inspired by ideas from the Internet.

The main thing, leave small spaces between monograms: the future crown of mastic will be voluminous! Nevertheless, in the end, when the mastic flagella take their places, they should have common ground.

Step # 2. Fastening

Crown of mastic should have the form of at least a hemisphere. To do this, a tin can or a bottle of the desired diameter will come to your aid (remember that you should have enough material). With the help of Scotch we fix a sketch of the future decoration on the surface.

On top of the paper, apply a layer of food film or parchment paper, lubricated with a small amount of oil. We attach in the same way.

Step number 3. Modeling of flagella

The third part of the marathon to create an edible jewel is to form the basis of future crown monograms. If your hobby or occupation is related to the confectionery business, then you probably know how to work with the extruder. If the level of your "internal confectioner" is equal to "newcomer", use your hands: twist the thin sausages, the diameter of which will be approximately the same throughout the length. Accuracy and elegance of the final creation directly depends on the thickness of the rolled flagellates! At the same time, the ends of the ropes make thinner - this will help to connect the pieces as naturally and beautifully as possible.

Step # 4. Recreating

Now, when the preparatory process is over, one can start the most exciting, responsible and painstaking work: the transfer of flagella to a sketch.

Sausages should be shaped according to the sketch. It is better not to scrape whole parts of the pattern out of the remaining pieces of mastic. Try to make the elements as complete as possible. Place the flagellum between each other should be lubricated with water or egg whites and lightly pressed.

In the process of creation, you can always supplement the monograms with new layers, balls or specks, thereby giving the crown volume. The main thing is to observe the principle of fixing flagella.

Beads and decor - optional. If after drying the decoration you are going to give it a new shade, cover the "diadem-semi-finished" with candurin and the painting process will be easier in the future.

Step # 5. Crown of mastic is ready!

The duration of solidification of a figure directly depends on its thickness and volume. So this process can take from several to ten hours! Completely dried crown of mastic is easily separated from the base and holds the form firmly as a separate unit.

Tips and Secrets

• As a simpler alternative to prolonged twisting of mastic flagella with the purpose of reconstructing a complex pattern, it is possible to prepare a crown in the form of a star. To do this, on paper, you need to sketch a star. Leave a circular hole in the center. Then it is necessary to transfer the sketch to the rolled out layer of mastic. After drying, do not forget to decorate.

• For those who plan regular baking of cakes with the crown crowning the crown, it will be profitable to purchase special molds at a price affordable to the personal budget. Financial costs, as well as temporary costs, will be reduced to a minimum.

• To obtain a crown more elegant and bizarre, you can use aysing. Royal icing opens all doors to confectionery creativity. Get it in the store or cook it at home. Aising will only be applied to the template using a bag, fixed on a cylindrical shape and dried. Diadem from aysing is no worse than a crown made of mastic: photos confirm it!

The process of preparing a mastic decoration for dessert causes a storm of emotions. However, a real flurry of admiration and enchanted eyes awaits you at the moment of setting the cake on the festive table. Bon appetit and new culinary achievements!