A handmade cake made is the most delicious delicacy. With the help of mastic, you can create a real masterpiece that will conquer all.
Cake from mastic step by step with your own hands - the basic principles of cooking
Mastic is a confectionery mass, prepared on the basis of powdered sugar, in combination with other ingredients. After solidification, this product becomes very dense, so it is used not only to cover the cakes, but also to create different bulk figures.
The easiest way to make the mastic from the finished powder mixture. But it is better to experiment and do it yourself. The mastic recipe is chosen depending on its application. Whatever recipe you use, you should have a dense mass similar to clay.
Cocoa, fruit or vegetable juices, food coloring are used for coloring.
Basically, you can make a cake according to any recipe, cover it with mastic and decorate it with flowers, or other figurines made of mastic.
Recipe 1. Mastic for covering and figures
Ingredients
100 g marshmallow;
one and a half stack powdered sugar;
30 ml of lemon juice.
Method of preparation
1. Marshmallow take white. We spread the marshmallows in a plate and send for 20 seconds in the microwave. Take more dishes, as the marshmallows greatly increase in volume. Add 100 g of powdered sugar and mix.
2. If you need to paint the mastic, add food coloring at this stage. Add powder to powder, until you get a mass that looks like clay.
3. Mastic roll out, cover the cake and cut too much. It is possible to make figures from this mastic that need to be dried during the day. To keep the figures on the cake, just grease the place where the figure will stand with water.
Recipe 2. Biscuit cake made of mastic step by step with your own hands
Ingredients
75 g plums. oils;
stack powdered sugar;
240 g of flour;
8 eggs;
oil cream.
Chocolate Mastic
120 g of powdered sugar;
100 g of dark chocolate;
60 ml of cognac;
90 g marshmallow;
30 grams plum oil;
40 ml of cream of fat.
Method of preparation
1. Remove the oil and eggs from the refrigerator beforehand.
2. Beat eggs at high speed with powdered sugar.
3. In the egg mixture increased in volume, gradually add the sifted flour twice, gently stirring with a spatula.
4. Add the butter and continue to beat. Pour the dough into a mold, brushing it with butter and sprinkling with flour. We bake at 180C until tender.
5. Cool the biscuit, wrap it in film and remove for a couple of hours in the cold. Then divide it along into two or three shortcakes. Saturate each and collect the cake, promazyvaya cream. Top and sides do not coat.
6. In a saucepan lay out the broken pieces of chocolate. We put on a slow fire and melt. Add marshmallow to melted chocolate. Constantly mix the mass. When half the marshmallow melts, pour in the cream and brandy, add the butter. Cook, stirring regularly, to obtain a thick homogeneous mass. Remove from heat. Gradually add sugar powder, knead with a spoon. When the mass becomes thick and elastic, continue to knead with your hands until you get a flexible, elastic dough.
7. Roll out the mastic in a circle, and transfer it to the cake using a rolling pin. Level with the back of your hand and press to the sides. At the end we pass pastry spatula. Hanging edges cut off.
Recipe 3. Cake from mastic step by step with your own hands “Honey cake”
Ingredients
three glasses with flour tops;
8 g of soda;
200 g of sugar;
100 grams of drained oil .;
two large eggs;
60 g of liquid honey;
any interlayer cream.
Gelatinous mastic
10 g of gelatin;
50 ml of drinking water;
half a kilogram of powdered sugar.
Method of preparation
1. Beat eggs at high speed, sprinkling sugar in a thin stream.
2. Heat the honey in a water bath. Add soda and actively mix until the mass becomes caramel color. Remove from heat. 3. Combine the egg-sugar mixture with honey and soft butter. Again we send to the water bath. When the mixture warms up enough, pour flour, constantly beating.
4. Cool the dough and divide it into five or six equal parts. Roll out each one, cut out the same circles and bake at 200 ° C for five minutes.
5. Chilled crust coat with cream, folding one on another. Best suited sour cream.
6. Pour gelatin into a small dish, pour water over it and leave to swell for half an hour. Sifted icing sugar. Swollen gelatin dissolve on low heat and cool. Add powder to it and knead. Then lay on the table and continue to knead, gradually pouring powder. As soon as mastic stops sticking to hands, it is ready.
7. Roll the gelatinous mastic into the reservoir. We wind it on a rolling pin and transfer it to the cake. Carefully level, slightly pressing. Hanging edges cut off. On mastic you can arrange the figures or flowers.
Recipe 4. Sour cream cake made of mastic, step by step with your own hands
Ingredients
15 g of baking powder;
three eggs;
vanillin;
stack Sahara;
flour - 450 g;
320 g sour cream;
a pack of butter.
Cream
600 ml of fat sour cream;
300 g of powdered sugar.
Mastic for decor.
Method of preparation
1. Whip eggs at high speed with sugar and vanilla.
2. Add soft butter, cut into pieces, and mix thoroughly.
3. Enter the sour cream. Stir. While adding flour with baking powder, knead a homogeneous, tender dough. Divide it in half and bake two identical cakes. Bake for half an hour at 170 degrees. Cool the prepared cakes on the grid and divide each along in half.
4. Beat sour cream with sugar until the latter is completely dissolved.
5. Prepare the mastic from the marshmallows following the above recipe. Leave some for decoration and dye with green dye. Roll the white paste into a thin circle, transfer it to the cake with the help of a rolling pin and gently level it, slightly pressing it to the surface of the cake. Green mastic roll into a long strip, cut it around the edges so that it is smooth. Wrap a cake in a shelf. From the remnants make a bow and attach it at the junction of the strip.
Recipe 5. Cake from mastic step by step with your own hands with bananas
Ingredients
Dough
1.5 stacks flour;
six eggs;
stack sugar sand;
? stack drinking water;
0.75 stack sunflower oil;
15 g of baking powder;
100 g of cocoa.
Impregnation and cream
200 ml of milk;
four bananas;
300 g of boiled condensed milk;
100 ml syrup;
200 g of condensed milk;
100 g of oil.
Mastic
dye;
A pound of powdered sugar;
half a pack of plum oil .;
200 g marshmallow.
Method of preparation
1. Put the marshmallow in a deep dish, add soft butter and send everything for a minute in the microwave. Marshmallow should be completely melted. Stir. Divide the mixture into three parts in a ratio of 2: 1: 1. Add dye to smaller parts, into one green, into another pink, and knead the mastic, pour 125 g of powdered sugar into each part. In the mixture without the dye, add 250 g of powder and knead to obtain a dense mass, similar to clay.
2. Wrap the green and white paste in the film. Roll out the pink mastic into a rectangle, 2-3 mm thick and 5 cm wide. Cut off the edges. We fold it in half and outline the middle. Roll up a sheet of paper. Wrap one edge of the rectangle. We moisten the middle with water and glue it. Do the same thing from the other side. Put the rolled up sheet of paper into the holes. Fingers collect our improvised bow in the middle. The place of the tuck is covered with a thin ribbon of mastic. Leave the bow to dry.
3. All the ingredients dry ingredients for the dough combine and mix, leaving a couple of tablespoons of sugar. Separate the whites from the yolks, add to them the deferred sugar and whisk at high speed until resistant foam.
4. The remaining ingredients and yolks are sent to the dry mix and begin to mix at low speed with a mixer. Lastly, add whipped proteins and mix gently. Bake sponge cake at 180 ° C for an hour. Cool and divide the cake into three parts.
5. Beat the butter with condensed milk. For impregnation, mix the syrup with milk and condensed milk. Peel bananas and cut into thin circles. 6. Cakes are soaked. Put the cake on a dish, cover with cream and lay out slices of bananas. Cover the next cake and repeat the procedure. We coat the cake with thickish impregnation and ship for an hour in the cold.
7. Roll out the white paste in a circle, twice the diameter of the cake. Using a rolling pin, transfer it to the cake and level it with your hands or a pastry spatula. Excess neatly pruned. We transfer to the cake bow, wetting the place of attachment of water. Make leaves from the remaining mastic and place them on the cake.
Recipe 6. Chocolate cake made of mastic step by step with your own hands
Ingredients
Chocolate sponge cake
5 g of baking powder;
80 g of flour;
20 g of cocoa;
4 eggs;
150 grams of sugar.
Cream
50 g of dark chocolate;
200 g of boiled condensed milk;
half a pack of oil.
Filling
a glass of walnuts.
Impregnation
? stack Sahara;
60 grams of sugar.
Meringue
stack sugar sand;
3 egg whites.
Coating
125 ml condensed milk;
oil plums. - a pack.
Mastic.
Method of preparation
1. Separate the whites from the yolks, and beat them until soft peaks. In a thin stream, pouring in half of the sugar, continue to beat until a thick foam is formed. Beat the yolks with the remaining sugar until the mass is clarified. Add one-third of the whipped proteins to the yolks and mix with a spatula.
2. Mix dry ingredients in a separate bowl and sift. Inject the dry mix into the egg mass and stir. Add the remaining proteins and mix gently to maintain the airy structure of the dough. Bake a biscuit for half an hour at 180C. Cool it down.
3. For meringue, beat egg whites to soft peaks. Continue to beat, gradually pouring sugar. On the parchment, draw two circles equal in diameter to the cake layers. Cover the baking tray with parchment and place the whipped whites in an even layer along the contour. Oven for three hours at 110 ° C. Cool and remove the parchment.
4. Divide the biscuit lengthwise into three identical cakes. Saturate two with sugar syrup.
5. Beat the boiled condensed milk with soft butter until smooth. Divide in half. In one part, add the melted chocolate. Fry the nuts in a dry frying pan and chop. 6. Put the soaked cake on a dish and cover it with a layer of chocolate cream. Sprinkle with nuts. Cover the meringue and brush it with butter cream. Put biscuit cake on top and repeat the procedure. The last will be the cake without impregnation.
7. Whip soft butter, gradually adding condensed milk. Cover this mass with the top and sides of the cake. Put it in a few hours in the cold. Prepare the mastic according to one of the above recipes, roll it out and carefully transfer it to the cake. Smooth and trim excess.
Cake from mastic step by step with his own hands - tips and tricks
Sugar powder for mastic be sure to sift. It is important that it be finely ground, otherwise the finished product will be torn.
To prevent the paste from sticking to your hands, periodically place it in the refrigerator.
Details can be stapled with melted chocolate or simply moistened with water.
Before wrapping the cake with mastic, cover it with melted chocolate.
To mastic lay exactly, use a special pastry spatula.
