Fondant figurines are a unique way to make a cake of any theme. And the frozen cake is no exception. It is enough to prepare a regular cake (single-tiered or multi-tiered) and simply decorate it with edible figurines. In particular, today we will consider master classes on how to make Anna from mastic.

How to make a figurine of Anna from a cold heart with your own hands

When creating any image, the most difficult thing is to carefully sculpt the head and draw a beautiful face. Therefore, we start with a step-by-step photo of a master class on sculpting Anna's head from a cold heart.

For a natural image, we insert white mastic into the “eye sockets”, and black mastic into the mouth. On top of the white, carefully draw the eyes with food paint.

Having finished drawing the eyes and eyebrows, we glue a piece of white on top of the black and form teeth from it. We paint lips. And proceed to the creation of hair and weaving braids.

The result is a very beautiful and gentle image of Anna.

Of course, you will not be able to 100% repeat Anna from the cartoon Frozen. But, in my opinion, this is not a reason to be upset. You can make just a beautiful figurine in her style, slightly different from the original, but no less attractive "Anna" from this. Or you can even make it like a cartoon, as shown in the photo instructions below.

In addition, you can mold Anna in the form of a baby.

Eyes are made on the same principle. Please note that here the eyelid is made of dark brown mastic. Drawn eyes, eyebrows, blush and charming freckles.

Then they blinded the ears.

And we started to create hairstyles. The bangs were rounded using a brush handle (you can take a round pencil). The tails were blinded from several pieces of mastic. Forming each tail from 3 pieces, at the end they stuck black stripes around them, imitating a ribbon.

The finished head looks nice.

Let me especially note that in order to make a proportional figure of Anna from mastic, it is better to draw a drawing in advance. So it will be much easier for you.

Based on the drawing, we sculpt the legs and arms.

The body follows them. Fasten the legs to the body with wooden skewers. And let's start creating the dress.

The result is a beautiful figurine of Anna from a cold heart.

If you do not have time to create a complex image, pay attention to the photo master class below.

The result is a cute figurine, and most importantly, you can make such an Anna figurine with your own hands quickly and easily.

You can compensate for the simplicity of the figurine with the originality of the decor of the cake itself.

How to mold Anna from mastic video tutorials

Video lessons are more informative than photo instructions. Therefore, I bring to your attention a few video tutorials.

Here is the most simplified version. If you watch this video first, you will see the assembly of a two-tiered cake.

In addition, pay attention to the video lessons on modeling from plasticine and plastics.

And finally, MK on sculpting a charming figurine in chibi or chibi styles.

Good luck with your experiments!

Not so long ago, mastic figurines began to be used to decorate cakes. But ordering a cake from a professional confectioner is not always affordable, and there is no way to control the quality of the ingredients used in the process of baking and assembling the dessert. In this case, the output will be a hand-made decor.

A detailed description of all stages of work, from choosing the necessary tool and making mastic at home to the algorithm for sculpting individual characters, will help master the sweet sculpture even for those who last sculpted at school in fine arts.

Every mother wants to please her child with a beautiful and tasty cake. One way to decorate it is with mastic figures.

The manufacturing process includes the following steps:

1. Preparation of sugar mass for modeling.
2. Direct modeling of figurines.
3. Drying the finished decor and installing it on the cake.

What tools and materials will be required to create sweet sculptures will be discussed in more detail below.

If there are doubts about whether it will be possible to make a mastic decor on your own, you can always practice on plasticine beforehand, and when the desired result is achieved, start sculpting from mastic.

What tools are needed for sculpting

In confectionery stores, your eyes simply run up from a wide range of various devices for working with mastic, therefore, in order not to buy too much, it is better to familiarize yourself in advance with what certain tools are needed.

Mastic confectioners use for such purposes:

• covering the finished cake to give the surface smoothness or a certain texture (wood, leather, etc.);
• to create flower arrangements (sugar floristry);
• creation of miniature sculptures (people, animals, fairy-tale and cartoon characters).

Each type of mastic decor uses its own tools.

So, in order to cover the finished cake with sugar mass, you need to have:

• rolling pin for mastic (regular or textured);
• silicone rolling mat;
• and iron to smooth out the coating to avoid creases.

In sugar floristry are used:

• cuttings or plungers of flowers or their petals;
• silicone veiners to give the blanks a more natural look;
• soft mat for thinning the edges of leaves and petals;
• fixtures (tables) for drying blanks,
• food wire and artificial stamens;
• brushes with artificial bristles.

To sculpt figures from mastic, you need to purchase a set of special stack tools:

• Dresden wand for depicting facial expressions;
• stack-cone (rounded, even), which will allow you to make non-through cone-shaped recesses;
• shell tool for sculpting animal paws, shells, human hands and feet;
• stack-bone will help create frills on clothes or wavy edges
• a tool with balls at the ends is used to form eye sockets or other round indentations;
• stack-arc to create smiles on the faces of figures of mastic people.

In addition to these tools, you will need food coloring for coloring the mastic, brushes (required with artificial bristles) and food glue for gluing the details of the figure.

We prepare mastic for modeling with our own hands

Before you make figures for the cake, you need to prepare the sugar mass for modeling.

Putty for creating flowers and figures should be pliable so that it is easy to work with, and dry quickly so as not to spend a lot of time drying the figures.

These properties are possessed by mastic prepared from:

• 1 ½ teaspoons instant gelatin;
• 40 ml of water;
• 3 teaspoons of liquid honey or syrup (invert, glucose or any other);
• 2 teaspoons butter or any other solid fat (margarine, coconut oil);
• 1 teaspoon of liquor (can be replaced with other alcohol);
• 500 g of powdered sugar;
• 25 g corn or potato starch.

Cooking technology:

1. Soak gelatin for the time indicated in the instructions for its use.
2. Combine syrup, oil and liqueur in a saucepan and heat until smooth. Then add the swollen gelatin and heat until it is completely dissolved.
3. Sift the powder with starch in a slide, in the center of which make a funnel. Pour the liquid component into the recess and knead the mass, like a regular yeast dough.
4. Put the finished mass into a tight bag, lubricated from the inside with butter, expel all the air as much as possible and leave the mastic to lie down for a day at room temperature. After that, you can start sculpting.

The simplest mastic figures for beginners

Simple figurines of animals that do not pretend to be sculptural similarities are molded using one technology:

1. Roll up a ball for the body and shape it into a teardrop shape.
2. The head is just a slightly smaller ball that is connected to the body with a toothpick.
3. The front and hind legs are molded from mastic flagella, which are glued with food glue or raw protein.
4. Next, ears are molded: for a bunny - from two wide flagella-stripes, for a cat or a tiger (lion) - pointed triangles, for a bear, a monkey - two circles with a recess in the center.
5. Also from the flagellum, but thinner, form a tail. If necessary, they sculpt a hairstyle, for example, a mischievous forelock for a monkey or a mane for a lion.
6. They finish sculpting the animal figurine with the design of the muzzle - nose, mouth, eyes.

It is easy to make various cars out of mastic that will be appropriate on a boy's cake.

The easiest option is from a single piece of mastic:

1. Shape the body of the car into a single rectangular piece of mastic of the corresponding color.
2. From four balls, blind wheel-washers and glue them into place.
3. From thinly rolled white or pale blue mastic, cut out glass (front, rear and side) and also attach them where necessary.
4. From small balls of yellow mastic, make headlights.
5. Make the necessary additions, for example, inscriptions or eyes, and the machine is ready.

Master class on how to sculpt children's mastic figures

Children's figurines made of mastic are usually the heroes of their favorite cartoons. Among the huge number of fairies, little animals, robots and cars, the heroes of the cartoon "Smeshariki" will be ideal for a novice sculptor. Their modeling is carried out according to a principle similar to that already described.

First, the mastic is dyed in the desired color (or colors), then a ball-body is rolled out of it, and then they act as follows:

1. Bunny Krosh. For the arms and legs, roll up two bundles, cut each of them in half and use a stack or a regular toothpick to separate the fingers. Form ears from two wide strips. Then it remains only to shape the face by gluing eyes from white mastic, and eyebrows from blue mastic, draw pupils and a smile.
2. Barash. Roll up thin flagella, form curls from them and glue them with food glue or egg white. Shape the arms and legs in the same way as Krosh's paws, but make hooves at the ends. From flagella of darker mastic, fashion horns. Shape the face.
3. Hedgehog. Roll up small balls of blue mastic, give them the shape of needle cones and glue them onto a spherical body. Sculpt arms and legs, as for a bunny. Add glasses, eyebrows, nose, ears, smile and the Hedgehog is ready.
4. Nyusha. First you need to draw heart-cheeks and mold paws with hooves, as for Barash. From a small ball, form a nose-piglet by making two indentations in it with a toothpick. Weave and glue a pigtail hairstyle, shape the face.

How to dry figures from mastic

Sculpting mastic figures is only half the battle. They also need to dry properly. When the figures dry unevenly, they can crack, and if the drying temperature is too high, they melt, and nothing can save the result of long work. All the subtleties of this process and ways to speed it up will be discussed below.

The simplest and most correct, but also the longest drying method is self-drying at room temperature. Depending on their size, the figurines can take up to several days to dry.

Large figures, consisting of several parts, are usually dried unassembled, and then all the elements are glued together using confectionery glue, raw egg white or vodka. During drying, the figurines or their parts must be covered with napkins so that they do not fall with dust. Also, the wipes will absorb some of the moisture.

If time permits, then the figures should be dried only at room temperature.

And if you urgently need to make a decoration from mastic, then you can speed up the drying in one of the following ways:

1. Fen. Dry the mastic decor much faster by blowing it at a considerable distance with a hair dryer operating in the “Cold air” mode. In this way, you can dry the figures in just a few hours.
2. Oven. Using the oven, you can quickly dry flat mastic decorations (for example, letters), but the drying temperature should not exceed 80 - 85 degrees, and its duration should not exceed 5 minutes.
3. Microwave. The principle of drying is the same as in the oven. Figures heated in a microwave oven harden after cooling. But due to the different power of the devices, the drying time will have to be selected empirically on a small piece of mastic mass.

How much and how such jewelry is stored

Cake fondant figurines can be made ahead of time before baking and assembling the dessert, but to keep them soft enough inside and edible, they need to be stored properly. Storage conditions for this decor: sealed container, placed in a cool place away from direct sunlight. The shelf life of the decor, subject to these rules, will be within 1 - 2 months.

After eating dessert, sweet sugar sculptures can be left as a memory of the solemn event. In this case, the storage conditions are not so harsh: the figurines can simply be placed on a shelf that is not exposed to direct sunlight so that their colors stay bright longer. But eating them after that is not recommended.

Sugar mastic is a plastic material from which experienced craftsmen create various decorations for holiday baking. This type of confectionery decor has been used relatively recently, but it has already gained popularity. Therefore, it's time to figure out how to store mastic and cakes using it.

What is mastic, and what is it like

Confectionery mastic is used to cover cakes, make flowers and all kinds of figurines. There are several types of material:

• for application to the baking surface - sugar;
• for the manufacture of jewelry and floral elements - flower;
• to create figures - Mexican.

For beginner confectioners, for use at home, you can purchase purchased pasta in specialized stores. Experienced craftsmen share numerous recipes for making the product.

Mastic can be prepared at home based on:

• gelatin;
• chocolate
• marshmallows, etc.

Dairy

To prepare the pasta, condensed or is required. For kneading, instead use crushed into powder. The output is a soft and plastic mass, pleasant to the taste.

• It has a long drying time. This quality is indispensable when you need to cover the cake, make figurines and flowers.
• Milk paste has a drawback: if you put a little less powder in it, then the layer on the cake will turn into porridge.

Note to the owner

So that the situation does not get out of control, part of the powdered sugar is replaced with starch.

To prevent the coating from tearing, it should be rolled out no thinner than 2-3 mm, and the powdered sugar in its composition should be very finely ground without grains of sugar

Gelatinous

The composition of the mastic includes gelatin and sugar in the form of powder. It is suitable for creating large volumetric compositions, colors, shapes. The downside is that the paste dries quickly. This creates difficulties in the manufacture of thin and small elements that break off when dried.

Do you know that…

Gelatin mastic is unsuitable for coating the cake, because it eventually becomes hard. A good result is the use of gelatin paste and marshmallows together.

Chocolate

Add to the chocolate variety of mass for decoration:

• any color;
• powdered sugar;

Mastic is pleasant to work with, because it is very plastic, dries well. Any decoration elements are made from it, and are also used to cover cakes. It's delicious on its own. White chocolate makes a creamy paste that can be dyed different colors with food coloring.

Tip of the day

While making the chocolate fondant, carefully mix in the powdered sugar. From an overabundance, the mass crumbles.

Marshmallows are sweets in the form of marshmallows or marshmallows that came to us from America. From them, with the addition of powdered sugar, a soft plastic mastic is obtained, which is used to cover the surface of cakes and cut out decorative elements.

If you add more powder, you get a mass for sculpting figures. Mastic of different colors comes out of colored candies.

It is not necessary to look for candies with the name "Marshmallows", the word "mallows" on the package is enough

How long does mastic last

Decorating pastries is hard work. The entire mastic coating is not always used. The rest is used later. So you should find out how much mastic is stored.

Storage of purchased products

Manufacturers of confectionery mastic are interested in long-term storage of their products. To this end, preservatives, stabilizers, flavors and other substances that are not very useful for buyers are added to it. When choosing a product in a store, you should pay attention to the composition.

Storage will not cause trouble if you follow certain rules:

• Ready-made mastic is sold in a package. To work, take part of the mass with a clean spatula. Cover any remaining paste immediately to reduce contact with air.
• If pieces are left after decorating, do not throw them away. Wrap leftovers in parchment or foil to prevent sticking.
• The main task during storage is to avoid the effects of heat and moisture. From elevated temperature, the mass dries out and loses plasticity. Hygroscopic in its structure, it becomes liquid from moisture.
• Mastic in sealed packaging is stored for a month. Wrapped leftovers will keep in the fridge for a week.

Note to the owner

If the mastic has lost its elasticity, you can add lemon juice, diluted with water in a ratio of 1: 1.

Storing homemade pasta

Natural products are included in the recipes for making homemade mastic, which is important when decorating desserts for children's parties. Reduces the risk of allergic reactions. Their correct ratio allows the product not to deteriorate for a long time and not lose its properties.

What to look for:

• Allow the prepared mastic to rest for a day in the refrigerator. Cover the container with the pasta with cling film, make a few cuts. During operation, it will absorb less powdered sugar.
• If the paste turned out to be wetter than necessary, do not rush to add powder. You can try to dry it in a warm kitchen or near the battery for two hours. You just need to use this mastic right away.

Store homemade pasta for 2-3 weeks.

In order for the coating to turn out without wrinkles, it is necessary to roll it out with a large margin, then it will smooth out under its own weight.

Storage of mass from marshmallows

Toffee mastic, like any other, is sensitive to drying out and excess moisture:

• Evaporation of water will lead to loss of elasticity and brittleness. Decorative elements will crumble, it is impossible to form a layer to cover the cake.
• But the absorption of excess moisture will turn the paste into an unsightly mess.

Wrap the mastic in cling film, then in a plastic bag. In a cabinet at a temperature not higher than 25 degrees, the stocks will lie for 3-4 days. If placed in the refrigerator, nothing will happen to them in 2 weeks.

Do you know that…

If marshmallow mastic is bought in a store, then it can be stored for 6 months at a temperature not higher than 3-5 degrees. The long term is due to the presence of preservatives in the composition.

How and where to store the product at home

To save the mastic, regardless of whether you bought it or made it at home, you need:

• Pack the product in a container with an airtight lid and put it in the refrigerator; so it will keep for 2 weeks.
• After use, connect the pieces, give them the shape of a ball or oval, wrap tightly in a film, then in a plastic bag and put it on the bottom shelf of the refrigerator; they need to be used within a week.
• Keep away from vegetables and open containers with liquids.
• When you need to use the mastic again, take it out of the refrigerator in advance and keep it at room temperature for 10-12 hours to soften; then mix thoroughly, this will restore its elasticity.
• The product can be stored at room temperature in an airtight container for 3-4 days.

To make the mastic on the cake shine, it is smeared with a solution of honey in vodka in a ratio of 1: 1

After finding out how long the mastic is stored in the refrigerator, you need to understand whether it can be frozen. Experts assure that confectionery paste is stored in the freezer for 2-3 months. How to do it:

1. Divide the lump into small portions.
2. Wrap tightly in cling film, plastic bag, foil, parchment, or place in a container with an airtight lid.
3. Place in the freezer.

For further work, defrost gradually: first place on the shelf of the refrigerator overnight, then keep at room temperature until it warms up. Mix well before use.

Note to the owner

To speed up heating, you can place the mastic mass for several minutes in a microwave or hot oven. Just make sure it doesn't start to melt.

How to store fondant cakes

Skill in making mastic cakes comes gradually. Each test of your strength will be better than the previous one. A cake with mastic decor is prepared in advance, because it is not known how long this or that operation will take. The main thing is to preserve the resulting beauty before the start of the celebration, so it is important to know if it is covered with mastic.

Application technology

To avoid trouble, you need to properly cover the cake with paste:

• You should not be zealous with the impregnation of cakes. From excess moisture, the mastic will begin to melt. They behave ideally, covered with a mastic layer.
• The top layer must be dry. To do this, it is coated with ganache, marzipan layer or butter cream. The coating must dry or harden. In the case of cream, the cake is placed in the refrigerator.
• Mastic should not be overdried, otherwise it may warp, crack, not only when cutting, but even at the storage stage.

See a short video for a master class on coating a cake:

Place and terms of storage

Let's figure out where to store the mastic cake:

• The cake, covered with mastic, is placed in a closed box. It should be stored in the refrigerator or other cool place.
• Half an hour before serving, the cake is removed so that the coating warms up and becomes pliable when sliced.

Note to the owner

There may be some condensation on the dessert. Nothing wrong with that. They are gently blotted with a napkin.

It remains to be clarified how long the mastic cake is stored. Confectionery paste is sensitive to elevated temperatures.

• During a festive feast, dessert will lose its appeal in a few hours. Therefore, it is served just before use.
• If the room is cool, this period will be extended.
• Do not keep mastic cake in the refrigerator for more than 2 days.

How to store figurines from mastic

Decorative elements are made before they start baking the cake. This painstaking work takes a lot of time. Then they are dried, otherwise the figures on the cake are deformed.

Parts of the festive plot are first cut out of colored mastic for contrast. When using food coloring or staining with vegetable juices, bright juicy colors are obtained. How to do this, you will learn from the video:

• Store finished parts in a closed box so that they do not touch; place in a plastic container with a sealed lid and send to the cabinet. Large figures can be put in the refrigerator on the bottom shelf.

• It is best to decorate the cake a few hours before the celebration so that the details do not get damp and lose their shape. You can glue them with egg white mixed with a teaspoon of powdered sugar or thick sugar syrup.

Thanks in advance! It is important for us to understand that we are not working in vain.

Mastic is a confectionery mass based on sugar and thickeners used to decorate cakes. There are many recipes for making mastic at home, all of them are quite simple in execution, can be used for simple decoration or sculpting beautiful figures to decorate a dessert.

Mastic is used to decorate confectionery, it is a sweet mass based on sugar and other ingredients, which is quite simple to prepare on your own. Bright and beautiful cake mastic at home is made from natural thickeners with sugar.

There are two main types - gelatin and milk mastic, each of which has its own composition and method of use. Dairy masses are very simple; powdered sugar, regular, condensed or powdered milk are used for their manufacture. Such a mass is very plastic, it is easy to work with it, mastic can be used to decorate and sculpt figures.

Gelatin mastic made at home takes more time to cook, it is very important to take into account the gelatin solidification time so that the mastic turns out to be elastic and not hard.

On the basis of these confectionery mastics, with the addition of other ingredients, marzipan, protein, chocolate and other types of decorations are produced. The recipe for all of them will be different, in addition, you can use natural dyes that will give the dessert a brighter, more attractive appearance.

There are several recipes on how to make mastic for a cake at home. In total, there are two main types - dairy and marshmallow-based (white soufflé), easily dyed in the desired shade.

Ingredients such as chocolate, honey or egg white can be added to the mass. In addition, mastic masses are separated for purposes such as:

• sugar for covering dessert, modeling, sculpting simple figures;
• flower with good plasticity, it is easy to roll out, dries quickly, which is used for modeling flowers, decorations;
• modeling, which dries very slowly, which is used to create complex figures (mastic on the outside is dry, inside remains soft for a long time).

In the manufacture, it is also taken into account what exactly the mass is used for. For tightening, mastic with a large amount of thickener is used, this allows you to get thin and plastic layers. They will not tear, allowing you to create smooth and beautiful surfaces for desserts.

For modeling, a mass with a small amount of thickener is used, which allows the material to retain plasticity and ductility for a long time. This makes it easy to create the most beautiful figurines without worrying that the mastic will dry out quickly or start to crumble.

According to the composition, they distinguish 5 main types of mastic:

• from marshmallow;
• from chocolate;
• based on protein;
• milk mastic;
• gelatin compound.

Stylish and beautiful decorations are made from marshmallow-based mastic. This will require the following components:

• pure water - 60 milliliters;
• marshmallows (preferably white) - 200 grams;
• any pigment;
• finely ground powdered sugar.

Sweets must first be heated with a water bath, then mixed with the rest of the ingredients. The mass is thoroughly kneaded, when it stops sticking to the fingers, you can start modeling the figures. When rolling out the surface of the table, it is recommended to lightly sprinkle with powder.

To prepare a mixture need to take:

• powdered sugar of very fine grinding - 125 grams;
• dark chocolate - a tile per 100 grams;
• cream (suitable 30%) - 50 milliliters;
• butter - a tablespoon;
• cognac - 10 milliliters.

Heat the chocolate over low heat, then add all the other ingredients, mix thoroughly. Before sculpting, the mastic cools slightly, for which it must be wrapped in cling film.

For mastic from protein are used ingredients such as:

• fresh protein;
• powdered sugar - 500 grams;
• glucose syrup - 2 tablespoons.

Additionally, you can use honey or chocolate, the amount of which is regulated during cooking. Depending on the purpose, chocolate can be white or dark. It is only necessary to immediately decide what shade the mass is needed before making flowers or decorations from mastic.

After kneading, the mass is wrapped in a film and put in the refrigerator for two hours. Before sculpting, it must be kneaded again, you can add a little powder if the mastic sticks to your fingers.

For milk mass are used ingredients such as:

• dry milk - 160 grams;
• dyes of the required shades;
• cognac - a teaspoon;
• condensed milk - 200 grams;
• powder - 160 grams;
• lemon juice - 2 teaspoons.

All ingredients, except dyes and lemon juice, are mixed, the mass should be elastic. Then juice and dyes are gradually added.

Milk mastic always has a beige tint; it is impossible to get a white color. But with the help of pigments, you can achieve other, bright or pastel, shades that correspond to the idea and future design of the cake.

To obtain a gelatinous mass, you will need ingredients such as:

• gelatin - 10 grams;
• dyes;
• lemon juice - 2 teaspoons;
• powder - 200 grams;
• water - 60 milliliters.

The gelatin is soaked. After it dissolves in water, you need to add the remaining components, except for dyes, stir the mass until elastic. Pigments are added to the finished mastic. If it turns out not elastic enough, the amount of lemon juice can be increased.

Features of coloring mastic on a cake

The made mastic can be dyed in any color, for which natural dry food and gel dyes are used. In order to give the mass the desired shade, a small amount of dye is enough, after which the mass is intensively kneaded to give it a uniform, beautiful color.

When using dry compositions, you must first mix the pigment with water (a couple of drops are enough), then stir the resulting paint. It should be added drop by drop to the mastic in different places to ensure uniform coloring.

Black natural dye does not exist, usually artificial pigments have to be used to obtain the desired color.

Rules for working with mastic on the cake

Before you make mastic at home and use it to decorate a cake, you need to take into account the features of working with the mass. This will allow not only to realize all your ideas exactly, but also to make the confectionery product really beautiful, to keep the beautiful appearance of the dessert for the required period of time.

The main rules for using mastic are the following principles.

1. When using powdered sugar, make sure that it is very finely ground, otherwise the mass will begin to tear during rolling.
2. Mastic should not be applied to wet surfaces, including cream, as it will dissolve and the dessert itself will lose its attractive appearance. It is recommended to do this only on marzipan layers or on butter cream, after keeping the dessert in the refrigerator until it hardens.
3. When sculpting figurines, you often have to glue individual parts together. To do this, slightly moisten the surface, and then fasten the mastic figures together.
4. In the air, the mastic dries up, which is used when sculpting various figures and decorations. But voluminous flowers are best done and placed on the cake at the very end, so that they do not have time to collect moisture from the surrounding air. If you do not follow this simple rule, then flowers and petals from mastic can fall off and lose their attractive appearance.
5. Sometimes it happens that condensation appears on the surface of the mastic mass from the refrigerator. It is very easy to remove it, you need to use a regular cloth or dry the surface with a light jet from a fan.
6. Sometimes the mass loses plasticity, which can be easily corrected. To do this, it must be heated in the microwave.
7. Store the finished mass in the refrigerator, tightly wrapped in cling film. The shelf life in the refrigerator is up to two weeks, in the freezer - up to two months.
8. Ready-made mastic figures can be stored for a long time, for this they must be placed in a dry, tightly closed container. Storage time - several months.
9. Mastic can be dyed with food coloring, most often this is used for marshmallow mass.

The mastic must be handled correctly and accurately, if the modeling or storage technology is violated, the mass will begin to crumble and lose its shape while decorating the dessert. Wet cakes should not be covered with mastic, and only finely ground powder should be used when cooking.

Finally

Mastic is used to decorate a dessert or sculpt figurines on cakes. Various ingredients are used to make the mixture, but powdered sugar remains the main one. As additional, you can add chocolate, honey, proteins or milk, natural and synthetic dyes to obtain the desired shade.

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What is mastic? It is a tight, sweet mass based on powdered sugar, reminiscent of dough in consistency. It is used to decorate cakes, muffins, gingerbread. A continuous coating is made from mastic, and various flowers, figures, numbers are also molded. You can cook it in several ways, and from the most affordable products. We bring to your attention the mastic recipes tested by thousands of housewives, and share useful tips.

You will need:

With condensed milk

Ingredients:

• Powdered milk 150 g
• Powdered sugar 150 g
• Condensed milk 100 g
• Lemon juice 2 tbsp

Mix milk powder and powdered sugar, add condensed milk and knead until smooth. Add lemon juice. If the mass turned out to be viscous, add more milk and powder (necessarily in equal proportions). For piquancy, you can add a spoonful of cognac to the dough.

The finished mastic must be removed in the refrigerator for 12 hours, wrapped in cling film. Before rolling, it should lie down at room temperature for at least half an hour. Roll out with a rolling pin to a thickness of 1-2 mm. It is better to do this on cling film.

The amount indicated in the recipe is enough to cover a cake with a diameter of 24 cm.

Marshmallow mastic

Who does not know, these are small marshmallows of one or more colors. Mastic from them turns out non-sticky and convenient for work.

Option 1

• Powdered sugar 1.5 tbsp.
• Marshmallow 100 g
• Boiled water 1 tbsp.

Put the sweets in a bowl, add water and put in the microwave or in a water bath so that they spread. Mix well with a spoon until smooth.

When melting marshmallows in the microwave, select the maximum power and set the timer for 10 seconds.

Pour powdered sugar into a bowl and knead with your hands until the mass becomes elastic, similar to plasticine.

Option 2

• Powdered sugar 1-1.5 tbsp.
• Marshmallow 100 g
• Starch 0.5 tbsp.
• Melted butter 1 tsp
• Lemon juice 1 tbsp

Cooking is a little different from the previous one. Instead of water, give lemon juice and melted butter.

1. Powder can be mixed with starch in a ratio of 2: 1, but this is not necessary.
2. Put the dough on a table sprinkled with starch or powder, knead.

Marshmallow mastic should lie in the refrigerator for only 30 minutes. Wrap it in cling film first. The color of the finished dough will be the same as that of the marshmallow.

Honey

• Honey 130 ml
• Powder 950 g
• Water 50 ml
• Gelatin 1 pack

• Pour gelatin with water to swell. Mix with honey and keep in a steam bath until all the crystals melt.
• Sift the powder and knead with honey until elastic.

Don't be alarmed if the dough is very stiff at first, it will get a nice consistency as you knead it.

• Further steps are standard - wrap in film and put in the refrigerator.

Sugar

Suitable for both covering the cake and sculpting figures of any complexity.

• Powdered sugar 500 g
• Gelatin 1 tsp
• Lemon juice 1 tsp
• Water 60 ml
• Vanillin pinch

1. Pour gelatin with water and leave to swell.
2. Heat in a water bath, at the end add lemon juice and vanillin. Cool down.
3. Add half the norm of powder and knead, gradually adding the rest.

Gelatinous

• Gelatin 10 g
• Powder 500 g
• Boiled water 50 ml

1. Pour gelatin with water for half an hour.
2. Then heat it over low heat until it boils, stirring constantly.
3. Cool to room temperature.
4. Enter half the required amount of powder and knead with a spoon.
5. Transfer to the table and knead with your hands, adding the rest of the powder.
6. Wrap in cling film and put in the refrigerator.

This mastic is perfect for sculpting figures - it quickly hardens and does not lose shape. But this property makes it unsuitable for covering the entire area of ​​the cake.

Chocolate mastic

This is the easiest mastic recipe at home.

• Chocolate 200 g
• Honey 70 g

You can take any chocolate: milk, white, black. The main thing is that it does not contain nuts, raisins or other additives.

1. Melt the tiles in a water bath, but try not to overheat the chocolate, otherwise it will curdle.
2. When the mass becomes liquid, add honey and mix thoroughly.
3. Put the mastic on the film, wrap tightly and put in the refrigerator for a day.

Working with such a mastic is not very convenient: it hardens very much in the cold, so you need to warm it up in the microwave for several minutes before rolling it out. She can melt. To avoid this, use only the right amount of mass or periodically place it in the refrigerator.

On vegetable oil

• Powder 2 tbsp.
• Gelatin 1 tbsp
• Protein 1 pc.
• Vegetable oil 2 tbsp
• Water 30 ml
• Glucose 1 tbsp.

Melt gelatin after swelling and cool. Add the rest of the ingredients to it and mix until smooth. Roll into a ball, put in a bag and send to the cold.

The dough is soft, elastic, shiny. It rolls out beautifully and lays down on the cakes without creating wrinkles.

Floral

• Gelatin 10 g
• Water 25 g
• Honey 40 g
• Butter 10 g
• Protein 1 pc.
• Powder 0.5 kg
• SMS (CMC) 4 g

1. Pour gelatin with water. After it swells, we give honey (artificial or natural), oil and put it in the microwave for a few seconds. We stir, we filter.
2. Separately, mix the sifted powder with 4 grams of SMS. Add protein and beat with a mixer for 5-7 minutes. Pour in the gelatin mixture and continue beating. Then switch to manual mixing.
3. Roll into a ball, place in a sealed bag and leave on the table for 8 hours, after which you can get to work.

Flower fondant allows you to make various cake decorations, including very delicate and small elements. It is easy to sculpt from it, the figures become hard and not brittle.

• Almonds 1 tbsp.
• Sugar 1 tbsp
• Lemon for zest 2 pcs.
• Protein 2 pcs.

Peel nuts, wash and grind into powder. Add sugar and zest first, and then add proteins. Thoroughly and conscientiously knead the mass and put it in the refrigerator for 1-2 hours.

Suitable for wrapping and sculpting. If you need to create figurines with small details, use slightly fewer nuts than the recipe calls for.

• Powdered sugar should be taken of the finest grinding and always sifted - the smallest grains will tear the dough.
• During cooking, food coloring and flavorings can be added to the mixture. It is best to use special paints for mastic.

Sometimes the finished mastic begins to crumble. In this case, it is enough to add a little water or lemon juice to it and knead again.

• If the dough is too sticky, add a little powder.
• It happens that when wrapping the cake, the mastic breaks. No need to be nervous, just dip a brush in water and “plaster” the gap.

A very dense mass is difficult to roll out, but it is great for cakes with a lot of cream. Although in general, wet cakes are not covered with mastic.

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