How to decorate cake with mastic: practical instruction

Probably, any person likes when his food is not just tasty, but attractive. This applies to festive dishes, and desserts, in particular cakes. One of the ways to decorate them is by using a confectionery mastic, based on ordinary sugar powder with the addition of a wide variety of unexpected ingredients such as marzipan, gelatin, protein, starch and marshmallow. There are many recipes for its preparation, each of which is quite simple. But how to decorate the cake with mastic? After all, among us there are those who have already heard that it is rather difficult. Let's figure it out.

First, do not worry. Not everyone is able from the first time to cope with what confectioners and other people are taking special courses. If you are not fully confident in yourself and your culinary skills, first practice how to decorate the cake with mastic, on small and very small biscuits. So you will fill your hand.

Secondly, study the recipes for the preparation of mastic. There are hundreds of them - from simple to florid. Each species, by the way, can be stored in the refrigerator for up to two weeks, and in the freezer, up to four. Just put your mastic in a plastic bag and some time about its safety do not worry. But do not leave it long in the air: so it will dry up. Also it is worth remembering that the powdered sugar needs a little more preparation than indicated in the recipe. It must be as small as possible.

Thirdly, when the mastic is ready, make biscuits for the cake. After they are baked, cover their surface with oil cream, ganache or marzipan. The latter must stay in the refrigerator for a while to cool down properly. Now you can decorate the cake with mastic.

Measure the biscuits you have prepared. Remove the mastic from the refrigerator first. Start rolling, sprinkling your rolling pin and table with starch, giving the workpiece the shape of the future cake. If it does not, put it on the microwave for a couple of seconds - so it will become plastic again.
The diameter of the billet from the mastic should be equal to the diameter of the biscuit, plus two heights of the whole cake and another 5 centimeters (for irregularities and folds). The optimum thickness of the workpiece is 5-6 millimeters.
After the rolling, transfer the mastic itself to the cake, first covering it with a film, which should be on the workpiece from the top after transfer. This is done in order to subsequently smooth the irregularities with a special spatula.

So ends the main part of the process called "how to decorate the cake with mastic". But there are other little things. For example, to make the workpiece shine, you can cover it with a mixture of vodka and honey (50 to 50).

How to decorate a cake? Use the figures from the mastic. Just remember that they need to be prepared in advance and that they are attached with the help of egg whites just before the dessert is served on the table. Color is given to them with the help of colored dyes, which are bred with water.

Now you know how to decorate the cake with mastic. Good luck and a pleasant appetite!