Cake attire is very valuable for confectioners, as well as for those who like to pamper themselves and those around them with beautiful sweets and desserts. Mastic - a thick putty, in consistence like hot clay, but more elastic and soft. Traditionally prepared from powdered sugar, cornstarch and gelatin, often add dyes and various flavors. The range of application of the mastic is huge: it is used for decorating cakes, sculpting figures for confectionery products, etc. I propose a recipe for mastic from marshmallow, because exactly this foundation gives a successful result from the first time. In addition, the marshmallow is already sold tinted, which allows you not to bother yourself in search of dyes. If you are a fan of exclusively natural products, then take white marshmallow as a basis (if necessary, it can be tinted with beet juice or turmeric). And also I will give a recipe for chocolate mastic. To store white mastic or with a dye (without chocolate) it is possible in food film in a refrigerator till 2 months. Before use leave in the warmth for 2 hours, then warm up in a microwave or in a water bath.
Ingredients:- Marshmallow 100 g
- Butter 10 g
- Sugar powder 150 g
- Corn starch 150 g
- Cream of 10 ml
- Marshmallow 100 g
- Butter 10 g
- Sugar powder 150 g
- Corn starch 150 g
- Cream of 10 ml
- Chocolate black 100 g
- Step 1 To make white mastic, you will need marshmallow, sugar powder, cornstarch, butter and cream.
- Step 2 In a water bath, melt the butter, cream and add marshmallow.
- Step 3 Continuously stirring to bring the mass over medium heat until uniform.
- Step 4 Then pour the mass onto the pre-sprinkled table with a mixture of powdered sugar and starch. It is necessary to pour it through a sieve, because, when large particles get in, the mastic can not turn out to be homogeneous and easily torn.
- Step 5 Knead the mass with your hands until the mastic ceases to stick to your hands and becomes dodgy and elastic.
- Step 6 Now it is possible to make figurines, laces and other ornaments for confectionery products from mastic. It is most convenient to work with mastic on parchment paper. Keep the mastic in the food film in the refrigerator until 2 months.
- Step 7 To make chocolate mastic, you will need marshmallow, chocolate, sugar powder, corn starch, butter and liquid cream.
- Step 8 Add the butter, chocolate and cream to the bowl. Then bring it to a homogeneous state in a water bath.
- Step 9 Next add the marshmallow.
- Step 10 On medium heat stirring to bring to a homogeneous mass.
- Step 11 Then pour the mass onto the pre-sprinkled table with a mixture of powdered sugar and starch. It is necessary to pour it through a sieve, because, when large particles get in, the mastic can not turn out to be homogeneous and easily torn.
- Step 12 The mastic is ready for use. It is advisable to use immediately while the mass is warm.
- Step 13 Store in the refrigerator is recommended already in the ready state on the confectionery.