What is a cake mastic? Mastic cakes with own hands

Modern cooking can not be imagined without confectionery products made of mastic. This decoration not only draws a glance to itself, but is also a very tasty product. Nevertheless, four hundred years ago people did not even suspect what a mastic is for a cake. In the 16th century this sweetness became popular among the confectioners of Western Europe. However, at that time she was made from sweets.

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 an aysing.

What is mastic?

For cake and other types of sweets, this substance plays the role of coating and decoration, since it has a doughy, elastic consistency. Thanks to this, confectioners can easily attach their products to any shape. It is important to understand that the weight of the mastic is able to withstand only dense cakes (based on several layers of cakes).

The composition of this confectionery product can be varied. The only ingredient that necessarily enters the mastic is the powdered sugar. In the rest, the composition can include both starch, and protein, and gelatin, and marzipan, and marshmallows, and many other products. In a wide production often used dyes and flavors. There are a lot of recipes for preparing mastic, so each person can look for a suitable option for himself. For this you do not need to pass a special master class. A cake made of mastic is prepared at home in a matter of hours.

It should also be noted that in itself this decoration is very high-calorie. 100 grams of the product is about 393 cal.

Variety of mastics

To date, jewelry from powdered sugar can be found in any confectionery and even grocery store. They can also be cooked at home. However, before this it is important to distinguish the types of mastic mass: gelatinous, honey, marzipan, lactic, flower. A particular variation of the product is the industrial type.

The gelatinous mass in some recipes is called pastillage. This mastic quickly freezes, remaining firm and firm. This effect is achieved due to the basis of the decoration - gelatin. This option is ideal for cutting flowers and small parts.

The next kind of mastic is not made from sugar, but from honey. Due 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 jewelry for a cake. The prepared mass can not only cover the entire upper cake, but also fashion small simple figures from it. The main ingredient is condensed milk.

Marzipan mastic is considered the softest in consistency. It should be rolled out a thin layer, which eventually will cover the cake. On the other hand, it is not suitable for molding figures and even inscriptions.

Optimal option for complex products from mastic is a floral appearance. From such mass it is possible to make both the big rosebud, and small snowdrops. In any case, it will not lose its look and form.

Industrial mastic is used for cakes in a wide implementation. At home it can not be cooked. This mastic is suitable for both tightening the cake and for decorating it. Appearance is often more beautiful and brighter than when manufactured at home, because the industry uses a variety of industrial dyes and other additives.

Basics of cooking mastics

In order to make sugar mass, you need to take care of the availability of some tools that should always be at hand. Firstly, it is a rolling pin and a wooden board. In fact, any smooth and dry surface, including a table, is suitable for manufacturing. Also at hand should be food film, round sharp knife, ruler, molds and various accessories (ribbons, beads and others).

Before cooking it is important to understand what mastic is. For a cake, this is an ornament, but not a foundation or layer. Most often, mastic is made from powdered sugar, water, lemon juice and gelatin, but there are options. Many confectioners are advised to add oil and glycerin to the mixture, so that the mixture does not dry very quickly.

All the ingredients are added to a deep enamel pan or bowl. Mix for about 15 minutes until uniform. The ready-made mass is allowed to be sprinkled with starch or powder to prevent adhesion to the wooden surface and hands. The remainder of the mastic should be stored in food film so that it does not dry out.

To decorate cakes to proceed only after the top layer of the cream completely solidifies. It is recommended that the confectionery product be covered with a dry biscuit or marzipan mass.

Recipe for home mastics

For a cake it is accepted to use gelatinous, zephyr or dairy mass. The first option is the most budgetary, but the other two are the most airy and delicious.

1. Home mastic for the cake of gelatin, in addition to the most protein "fixer" (2 teaspoons), consists of the following ingredients: 450 g of powdered sugar and 50 ml of water.

For cooking, you need two deep enamel bowls. In the first, cold water and gelatin powder are mixed. The second should be sifted powder. After the mass in the first bowl is swollen, it must be held for a few minutes in a water bath. The next step is adding powder to the mixture. The finished mass is rolled into a ball and wrapped in a food film.

2. Mastic zephyr is suitable for modeling simple figures and pouring the upper cortex. According to the consistency, it should be soft and viscous. Ingredients include: 200 g of marshmallow, 2 tablespoons. Tablespoons of water, 100 g of powdered sugar. If desired, you can add food coloring. In this recipe, marshmallow plays the role of gelatin. For faster preparation of this type of mastic, you will need a microwave oven. Zephyr is filled with water and pounded with a fork. Then the mass is placed in a microwave for 1 minute. After the marshmallow is finally melted, a sifted powder of sugar is added to it. Once the mass of the consistency will resemble plasticine, the mastic will be ready for molding. However, confectioners advise home cooks not to hurry with 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. By consistency, it will be similar to a marshmallow. Ingredients include: 200 g of condensed milk, 250 g of powdered sugar, 2 teaspoons of lemon juice. Also in the mastic can add 5 ml of cognac.

The preparation of the condensed mass is reduced to mixing all the ingredients to a homogeneous, viscous consistency.

Processing and storage of mastics

At home, it's easy to paint a sweet mass. To do this, you need food coloring of the desired color. Add it only at the stage of initial mixing of the ingredients. If you try to do this procedure after preparing the mastic, then the color will be uneven.

You can also use spinach, beet or carrot juice to give a light shade to the mass.

Store products from mastic is recommended up to 3 months. It is worth noting that they will be edible only 5-6 weeks. Storage temperature should be from 5 to 20 degrees, otherwise figures can either crack, or flow (melt).

Fruit cakes made of mastic

The most popular for today are confectionery products with the addition of fresh apples, citrus fruits, berries and other plant products. Also very popular are fruit cakes made from mastic for a year for the baby. This option kills two birds with one stone - and tasty, and colorful, that children need.

The composition of the test includes: 150 grams of shortbread cookies, 125 g butter cream, 60 grams of milk chocolate. For cream and interlayer, you will need: 450 g fat-free yogurt, 200 ml cream, 20 g vanilla powder and cappuccino, 3 tbsp. Tablespoons sugar, 2 tbsp. Spoons of gelatin. Canned fruits are added to taste. You can use jelly instead.

Fruit cake from mastic step by step:

1. The cookie is ground to a powder, mixed with butter and melted chocolate.

2. The form is lubricated. You can not sprinkle its edges with flour or powder.

3. The resulting mass of cookies is placed in a mold, then in a refrigerator for 30 minutes.

4. To prepare the interlayer, mix all the relevant ingredients. Liquid mass is mixed in the refrigerator.

5. The dough from the pastry rolls on the cakes. Bake only over low heat.

6. Fruits and cream are laid out on ready-made cakes.

For such a cake is best suited milk mastic. Figures can be made in advance.

Biscuit cakes made of mastic

Biscuit cakes made of mastic with their own hands can be prepared in just 1 hour. To do this, you 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. Biscuit cake from mastic step by step:

1. To prepare the cakes mix all the ingredients for the dough.

2. The resulting mass is poured into the mold. Bake at a temperature of 180 degrees.

3. Crust impregnated with cream of condensed milk and butter in a proportion of 2 to 1.

4. The edges of the cake can be decorated with crushed nuts.

For biscuit ware is better suited zephyr mastic. It is not recommended to install figurines on ground nuts or raisins.

Puff cakes made of mastic

For the preparation of such confectionery products, it is not superfluous to pass the next master class. A cake of mastic based on layered cakes requires the presence of products such as 650 g of flour, 400 g of butter, 2 eggs, 150 ml of water, 1 tbsp. Spoon of cognac and vinegar, salt. The main ingredients of the cream are milk (750 ml), yolk (4 pcs.), Sugar (200 g) and butter (120 g). Also in the interlayer, you can add 50 g of flour and 1 tbsp. Spoonful of vanilla. First, to prepare the puff cakes from the mastic by hand, mix in a glass of vinegar, cognac and water. Then, do the same procedure with eggs and salt in a small bowl. After that, both masses are mixed until uniform. At the final stage, the mixture is added with oil and flour. The finished dough is divided into 12 parts (future cakes). In parallel, the custard in the oven is made at 220 degrees.

The cake should be well sandwiched. To decorate the usual gelatinous mastic.

Helpful Tips

Homemade cakes made of mastic are not recommended for cooking in rooms with high humidity or at temperatures above +30 ^° C.

If the mastic is poorly rolled, it can be slightly heated.

To install the figures best on a layer of oil cream or marzipan.

Unused mastic in the film should not be stored for more than 2 months.