How to make jewelry from mastic. You can buy them ready-made or make them yourself. How to decorate a cake at home with step-by-step photos

In this article we will talk in detail about how to make a cake with fondant with your own hands for beginners. Sugar mastic is a plastic product and can be sculpted from it, as from ordinary plasticine. However, outdoor mastic dries quickly. So, before decorating the cake, you need to store it in cling film that tightly wraps the product. You can decorate the cake with berries, for example.

How to store mastic

It is recommended to store mastic not in the refrigerator, but at room temperature. In the refrigerator, condensation may form under the cling film with which the sugar mastic should be wrapped so as not to dry out. The product absorbs water quickly and becomes sticky because of this. As a result, it is almost impossible to work with mastic. Therefore, a dry, cool and dark place is chosen for storage.

When working with this confectionery material, you should try to stay away from water. Contact with liquid causes the mastic to dissolve and stains and unsightly marks to appear on it.

How to paint mastic

DIY cake with fondant for beginners: the master class begins with the fact that the white fondant will need to be painted. This is done using special dyes, which are produced in the form of a paste or gel. Please note that liquid dyes, no matter how high-quality and expensive they are, are not suitable for mastic.

What is important when painting:
First, the product must be thoroughly kneaded to obtain an elastic and soft texture;
Then make a small depression in the center;
Using a match, take a little dye and place it in the recess. A match can be used to add even the same color only once;
Close the well with paint and knead the mastic again. To achieve uniform color, you will need to roll the ball and then knead the product;
Sprinkle with powdered sugar so that the mastic does not stick to your hands when working. You can also use starch instead of powdered sugar;

Interesting! When preparing a cake with mastic with your own hands, an interesting question for beginners is how to make a marbled color. It's also simple. You will need to roll the roller and fold it in half, roll it again and fold it again. As a result, colored stripes will appear. Then fold the mastic roller like a snail and roll it all out.

How to cover a cake with fondant

It's time to start covering the cake with fondant. For beginners, we will describe this labor-intensive process step by step and in detail. It is best to place the cake on a stand that can be rotated. Grease the surface with cream. The mastic must be elastic to work. It is required to make a dome out of it with a smooth surface.

Advice! Pay attention only to the external appearance of the mastic, because the internal one is completely unimportant for the overall decoration.

Take a clean, dry rolling pin and use it to roll out the product. Don't forget to sprinkle the surface with starch or powdered sugar to prevent the product from sticking. When the shape of the mastic is round and the same thickness (3-4 mm), you will need to check the density. Next, place the rolling pin in the center and transfer the mastic over the rolling pin.

Now comes the most accurate stage, on which the result of all the work depends. You will need to hold the rolling pin on both sides, lifting the mastic layer. Apply the layer to the side of the cake and place it on the surface of the cake, making rotational movements and rolling the product off the rolling pin.

When the cake is covered, you need to gently press the mastic with your palms to smooth out any wrinkles that may form during the process. Do this with your palms, because your fingers will leave marks on the sensitive product.

All that remains is to cut off the remaining mastic with a sharp knife. Just remember to leave about a centimeter from the edge of the cake. The remaining mastic can be collected, placed in a sealed bag and stored. It is important to collect only clean scraps that are free of cake crumbs or cream marks. For a simpler dessert, you can make

In the new book by the famous Israeli animator and popularizer of plasticine modeling, Roni Oren, the figures are sculpted in the same way as in, but now they are made from sugar mastic and decorate homemade cakes. If you have been looking at how custom cakes are made and decorated for a long time - wedding, birthday, children's - it's time to master decorating cakes using sugar mastic. We offer a detailed master class for beginners.

How to work with sugar mastic?

Sugar mastic is a product from which you can sculpt, just like plasticine. But unlike plasticine, mastic tends to dry quickly in the open air, so it must be stored in a closed container, first placed in a sealed bag, or wrapped in cling film. When you work with mastic, separate the part you need and put the rest back in the bag.

Storage. It is advisable not to put the mastic in the refrigerator, as it absorbs moisture and becomes sticky. A dry, cool and dark place is ideal for storing sugar mastic. The shelf life of store-bought mastic is indicated on the packaging.

When working with mastic, you must be careful of water. Upon contact with water, the mastic dissolves and leaves stains and marks on the coating and on the figures.

How to paint sugar mastic? Using dyes that have a paste or gel consistency. Do not use liquid dyes!

1. Knead the mastic thoroughly until it has a soft, elastic texture and make a small well in the center.
2. Using a toothpick, take a small amount of dye and apply it to the hole.

Important! You cannot use the same toothpick twice. It is necessary to change the toothpick every time, even when working with one color, this will preserve the quality of the dye for a long time.

1. Close the hole and begin kneading in the following way. For uniform color: Roll into a ball and knead until the color is uniform.

For marbled color: roll up the roller, fold it in half, roll up the roller again, fold it in half again, and so on several times, until colored stripes appear. We roll the roller like a snail and roll it out with a rolling pin. In this case, the mastic must be sprinkled with powdered sugar or starch so that it does not stick.

Coating the cake with sugar mastic

1. Place the cake on a rotating stand.
2. We grease the surface of the cake with cream that does not require refrigeration (chocolate ganache cream, butter cream, caramel cream and others), since the cake with mastic is not placed in the refrigerator.
3. You can divide the sponge cake into two layers and add a cream layer.
4. Knead the mastic until a soft elastic texture is obtained and make a dome out of it with a perfectly smooth surface (the internal appearance is not important).
5. Roll out the mastic with a clean rolling pin, after sprinkling the work surface with powdered sugar or starch.
6. To achieve a round, uniform shape of the layer, use a rotational motion to turn the mastic (without turning it over!) and continue rolling out.
7. We continue to turn and roll out the mastic until we obtain a layer 3-4 millimeters thick and with a diameter in accordance with the size of the cake.
8. We check whether the size of the mastic layer is sufficient to cover the cake. If the layer of rolled out mastic corresponds to the size of the cake, place a rolling pin in the center of the layer and throw half of the mastic over the rolling pin.
9. We hold the rolling pin at both ends and lift the rolled out layer of mastic on it.

1. Apply a layer of mastic to the side of the cake, then place it on the surface of the cake and roll the mastic off the rolling pin with a rotational movement away from you, covering the entire cake with the layer.

1. We press the mastic layer onto the cake with our palms, while carefully smoothing out the folds formed during the work (you cannot touch the mastic with your fingers in order to maintain a smooth surface and not leave marks).

1. Using a knife or pizza roller, cut off the remaining layer, leaving 1 centimeter from the edge of the cake. We collect the remaining mastic and put it in a sealed bag for reuse.

Attention! Remaining mastic stained with cream or crumbs cannot be reused.

1. Smooth the surface of the cake using a special iron for mastic, while straightening out the unevenness and pressing the layer of mastic more tightly to the cake.
2. Cut the remaining fondant off the sides again, making sure the edges of the fondant reach the cake stand.

Materials for modeling from sugar mastic

SMS (Carboxy Methyl Cellulose). This food thickener in the form of a white, tasteless and odorless powder resembles gelatin in its action. When working with sugar mastic, SMS is used for two purposes:

• improve the plasticity of mastic and make work and modeling easier;
• increase the drying speed of finished figures.

A level teaspoon of SMS goes for 250 g of finished mastic. SMS is added to the mastic immediately before work. After adding the thickener, the mastic must be thoroughly kneaded. Then let the mastic “rest” for a few minutes, after covering it with cling film so that it does not dry out.

Glue for working with sugar mastic. Various materials can be used as glue for sugar mastic.

Water. When working with fresh mastic, when the elements of the parts are still wet, they are glued with water using a brush.

Egg white. Fresh egg white is an excellent glue for holding together fresh and especially fragile parts, such as flower petals. They are glued with a brush.

Glue SMS. This glue is much stronger than water or protein and is used while the parts are still soft.

1. Mix 1/4 teaspoon of SMS with 4 teaspoons of water and wait until the powder is completely dissolved.
2. Using a brush, apply glue to the surface of the parts and fasten. The glue can be stored in a sealed container in the refrigerator. Shelf life is one month.

Modeling from sugar mastic

When modeling from sugar mastic, we start sculpting figures from the bottom up; the size of the lower limbs ultimately determines the size and proportions of the entire figure.

To sculpt the figures you will need wooden kebab sticks or toothpicks. It is necessary to carefully insert the toothpicks, twisting and slightly pushing them into the mastic. Be careful not to pull the toothpick, as this may distort the molded element. It is recommended to place the finished figure on the cake and secure it by piercing it with a stick or toothpick.

No confectionery product can outshine the taste of homemade baked goods. And no event is complete without a birthday cake, where the main stage is its decoration. And not every housewife knows how to decorate it beautifully at home, but to know how to do it, you don’t have to have the skills of a professional confectioner.

Decorating it with mastic is practically the same as sitting in a craft class and sculpting various figures from plasticine. The sweet material for decoration is so flexible to use that any housewife can make an outlandish pattern, bow or any other composition for a birthday cake out of it.

There are many recipes for making mastic. It’s impossible to talk about each one, so we suggest you familiarize yourself with the most common and fairly simple ones.

Recipe No. 1: milk mastic

Average preparation time for milk mastic: half an hour.

Calorie content: 368.56 kcal.

Step by step process:

Recipe No. 2: gelatin mastic

This recipe is suitable for those who want to create clear figures for the cake.

Components:

• multi-colored food colors;
• gelatin – 10 g;
• lemon juice – 2 tsp;
• powdered sugar – 600 gr.;
• water – 55 ml.

Preparation time for gelatin mastic: 40 minutes.

Calorie content: 333.24 kcal.

Cooking process:

Tools

So, we’ve learned how to prepare mastic, now it’s time to learn the basics of design and acquire the necessary tools:

Registration

Having the essentials at hand, we move on to covering the cake with a sweet background, that is, a layer of mastic. How to do it right:

Forms and their purpose

Plungers. To get started, purchase the most necessary things: gerbera, quinquefoil, ivy and rose leaves, and a butterfly. To begin with, this is enough, as needed and experience, buy the rest.

Cutters. Sometimes you don’t want to look for lids of different sizes, you don’t have time, and cutters come to the rescue - circles of different diameters.

Tassels. They must be synthetic; a budget option can be found at a stationery store.

When sculpting flowers, you will need a drying kit. But at first you can replace it with a box of chocolates.

A soft mat will be needed to roll the edges of the petals.

Silicone molds. Absolutely any molds of figurines, animals, beads, bows, buttons are on sale.

By purchasing an initial set of tools, molds, and watching demonstration video tutorials, you can create a culinary masterpiece to your liking.

How to decorate a cake with icing

Thin shiny icing is a fairly popular way to decorate cakes. To prepare it you will need:

• icing sugar – 200 gr.;
• oil – 2 tsp;
• water as needed.

Cooking time: 15 minutes.

Calorie content: 48.93 kcal.

Mix the ingredients and melt in a water bath. For smoothness and density, you can add a little water. Constantly stirring the mixture until the glaze becomes shiny and smooth.

Types of glaze:

Principles of decorating with glaze

Mirror glaze

Makes the surface glossy and smooth.

Before cutting, it is necessary to wet the knife in hot water or heat it, otherwise the mirror glaze will crack.

To prepare it you will need:

• chocolate – 1.5 bars;
• glucose syrup -150 ml;
• water – 75 ml;
• sugar -150 gr.;
• condensed milk – 100 gr.;
• gelatin – 12 g (melt in 60 ml of water).

Cooking time 30 minutes.

Calorie content: 170.75 kcal.

Preparation:

1. Soak the gelatin and leave to swell;
2. Mix glucose syrup with sugar and boil;
3. Remove from heat and cool;
4. Add gelatin and pour in condensed milk;
5. Pour the chopped chocolate into syrup and beat with a blender;
6. Place the resulting mass in a cool place overnight, and in the morning heat it in a microwave oven to 35C, beat again and begin coating the cake.

How to decorate a cake with fruits yourself

Decorating a confectionery product with fruits, mostly exotic ones, is a fairly popular action among housewives. Firstly, it is bright, secondly, there is an incredible taste contrast and, thirdly, the fruit cake looks beautiful when cut.

The easiest way to decorate at home is to fan out mangoes, apples, kiwis, strawberries, and oranges cut into slices on the surface of the cake. And thin slices can be decorated in the form of a fruit rose. But the most spectacular option is considered to be a “bed” of fruit, filled with transparent jelly.

We decorate children's cakes with our own hands: inscriptions, sweets, figures

A child’s birthday is a wonderful occasion to please a little miracle with original baked goods. Most often, children's cakes are decorated with ready-made figures made from fondant and marshmallows. This design is especially popular for children under 2 years old.

Cream flowers and leaves are no less loved by children, so we take note of this decor option. The decoration turns out to be more solemn and festive.

Another decoration option that will not leave any child indifferent is a cake completely covered in chocolate. And we’re not just talking about glaze, but also about various candies, curls, and shavings. Believe me, such a cake will be a real “chocolate happiness” for the birthday boy and all his friends.

But you need to be extremely careful with nuts and fruits, since many children may be allergic to these ingredients.

How to decorate a cake for a boy with your own hands

There is nothing complicated about this issue, because absolutely all boys love cars, cartoons, and want to become super heroes.

A cake made from Lego figures will look original, since all the boys love to build something from this construction set. To do this, bake the cake in the form of a rectangle, and make the round parts using Oreo cookies.

For a boy athlete, a cake in the shape of a ball would be an ideal option. There is nothing complicated in preparation. It is enough to bake round cakes and, after completely coating them with cream, give the product a spherical shape.

For the laziest, there is also a decor option. Find round foam molds and attach candy bars, chewing gum, and chocolates to them.

Decorating a cake with your own hands: other original ideas

Standard roses won’t surprise anyone now, so you have to use your imagination. To make your work easier, we suggest looking at the most popular and little-known ways to decorate holiday baked goods.

A stencil will help you quickly and easily decorate the surface of the cake. You can buy ready-made or make it yourself. Which one should I use?

For surface decoration – large and round; small ones are for cupcakes and muffins; The sides are made rectangular; but single stencils with figures and inscriptions can be used on both large and small confectionery products.

To decorate through a stencil, you can use powder, finely grated chocolate, fine sprinkles and nut flour. Patterns are applied using melted chocolate, glaze, liquid mastic, fondant, cream and icing.

Nut mass is not new in cake design. Most often, the base of production includes almond flour and sugar paste. The marzipan mass has a very delicate taste and elastic consistency, which allows it to perfectly retain its shape. Marzipan is not only used to cover cakes, but also to create voluminous toys and figurines.

A lot has been said about this option for decorating cakes. There is probably not a single person who has not tried a confectionery product decorated with red roses and bright lime leaves.

You can use cream not only to make petals and flowers, but also to write congratulatory inscriptions, create an aesthetic edging, and more experienced housewives have long learned to create cream animals using attachments.

Cream

They will decorate not only a cake, but also any dessert, including ice cream, in an original way. In terms of design, they captivate with their snow-white hue, airy consistency and, of course, taste.

It’s easy to decorate a cake at home using cream: just cool it in the refrigerator and beat at high speed until strong foam. Be sure to use a piping bag when decorating.

Crispy meringue tops almost any dessert. Traditionally they are baked in the form of hemispheres. Which, when decorating a cake, look more voluminous and unusual. The decor will especially appeal to little ones with a sweet tooth.

Chocolate

This is not only an ingredient for layering and making glaze, but also an excellent material for decoration.

The decoration is quite rare and few people know about it, although decoration with candied flowers has long been used in European countries.

To do this, you need to collect violets or rose petals. Dip them into lightly beaten egg whites, and then carefully roll them in icing sugar. The finished decoration is dried on a wire rack and stored in an airtight container.

“Ice pattern” always looks gentle and romantic. The appearance resembles patterns on glass, and the taste of the icing is similar to crispy pieces of ice. The universal decor never spreads, so it retains its shape perfectly. Icing decor is mainly used in the design of wedding cakes.

Jelly

Usually they cover fruits, but nuts filled with jelly will look no less original. You can surprise your guests with your imagination in another way: purchase various chocolate molds, prepare colorful jelly and pour them into these molds.

Voila, in a few hours you will have a lot of jelly figures to decorate your holiday baking.

Marmalade and candies

It’s unlikely that a children’s party would be complete without a cake with candles. And young guests, compared to adults, pay more attention to the design, and not to the composition of exotic ingredients.

Therefore, the most advantageous option would be decor in the form of multi-colored marmalades and M&Ms candies.

And another option for simple cake decoration is in the next video.

Its only drawback is the need to use special tools in the work and a certain skill. And if we can’t help you with the first one, then it will be very easy to purchase the second one, using our visual recommendations for making a cake with mastic with your own hands for beginners.

Decorating a cake with fondant - a master class for beginners

The main reason to fuss with preparing a cake is a birthday. It is with the example of a birthday cake that we will analyze our first decorating technology.

The first thing you have to deal with is rolling out the mastic and applying it to the surface of the cake. Covering a cake with fondant is not a problem even for beginners. For rolling, special plastic rolling pins are used, onto which layers of mastic are rolled before application. The rolled out mastic is then carefully laid out on the surface, carefully unwinding the rolling pin away from you. Using a spatula, smooth out the mastic layer.

Our cake is decorated to look like a box with a gift, so now we’ll start cutting out the ribbons. After rolling out the white mastic, cut it into ribbons and arrange them evenly crosswise. An additional decoration will be circles of dark blue mastic, which are cut out and applied to the surface at random. To make the circles easier to attach, they are lubricated with a drop of water.

If you wish, you can leave a message for the birthday person by writing congratulations on mastic with food paint.

The final touch is a bow, which is also attached to the surface with a drop of water.

Making the bow itself is also easy. Form a loop from the mastic strip and squeeze it where it crosses. Mask the compression area with a piece of mastic.

How to decorate a cake with fondant for beginners?

Another simple but effective decor option is sakura branches. This design is appropriate for any celebration.

Cover the cake with fondant of two different colors. Lay the joints at the base of the cakes with a rope rolled out from mastic to match the color.

Roll out the mastic of the chosen color and cut it into flowers using a special cutter.

Place each of the flowers on a foam sponge and lightly press with the tip of the brush in the very center, forming a receptacle.

Place mastic balls into the hole formed.

Using mastic of a different color, roll into ropes that will form branches. After lubricating each of these bundles with a small amount of water, lay them out in any shape. Also place flowers on each branch.

A finished mastic cake for beginners looks impressive even with a minimum of effort expended.

How to use cake fondant for beginners?

It is not necessary to cover the entire cake with fondant if you have not learned how to work with it. It’s much faster to complement the main cake decor with mastic elements, as we decided to do here.

The top of our multi-colored cake will be decorated with a rainbow of fondant. To sculpt a rainbow, roll out a small amount of fondant of all colors and cut into strips. Connect the colored stripes together using a drop of water.

For stability, the formed rainbow is attached to a base made of a layer of mastic of any color, also using a small amount of water.

The excess is trimmed off.

Fold the rainbow into a crescent shape and trim it at the base.

Decorate the base areas with clouds of rolled out blue mastic. These clouds are cut using a flower-shaped die, and the finished shape is cut in half and slightly rounded at the base.

When the figure is dry, carefully attach a couple of toothpicks to it using a drop of melted chocolate. Place the figurine on top of the cake sprinkled with colored sugar balls.

A homemade cake is the most delicious treat. Using mastic you can create a real masterpiece that will captivate everyone.

DIY mastic cake step by step - basic cooking principles

Mastic is a confectionery mass prepared on the basis of powdered sugar, combined with other ingredients. After hardening, this product becomes very dense, so it is used not only for covering cakes, but also for creating various three-dimensional figures.

The easiest way to make mastic is from a ready-made powder mixture. But it’s better to experiment and make it yourself. The mastic recipe is chosen depending on its application. Whatever recipe you use, you should end up with a dense mass similar to plasticine.

Cocoa, fruit or vegetable juices, and food coloring are used for coloring.

In principle, you can prepare a cake according to any recipe, cover it with fondant and decorate it with flowers or other figures made from fondant.

Recipe 1. Mastic for covering and figures

Ingredients

100 g marshmallows;

one and a half stack. powdered sugar;

30 ml lemon juice.

Cooking method

1. Take white marshmallows. Place the marshmallows on a plate and microwave for 20 seconds. Take larger dishes, as the marshmallows will greatly increase in volume. Add 100 g of powdered sugar and mix.

2. If you need to color the fondant, add food coloring at this stage. Add powder and mix until you get a mass similar to plasticine.

3. Roll out the mastic, cover the cake and trim off the excess. From this mastic you can make figures that need to be dried for 24 hours. To keep the figures on the cake, simply lubricate the area where the figure will stand with water.

Recipe 2. DIY mastic sponge cake step by step

Ingredients

75 g plums. oils;

stack powdered sugar;

240 g flour;

butter cream.

Chocolate mastic

120 g powdered sugar;

100 g dark chocolate;

60 ml cognac;

90 g marshmallows;

30 g drain oil;

40 ml heavy cream.

Cooking method

1. Remove the butter and eggs from the refrigerator in advance.

2. Beat eggs at high speed with powdered sugar.

3. Little by little add the double-sifted flour into the increased egg mixture, stirring gently with a spatula.

4. Add oil and continue whisking. Pour the dough into the mold, grease it with oil and sprinkle with flour. Bake at 180 C until done.

5. Cool the biscuit, wrap it in film and put it in the cold for a couple of hours. Then we divide it lengthwise into two or three cakes. Soak each one and assemble the cake, covering with cream. We do not coat the top and sides.

6. Place the chocolate broken into pieces into a saucepan. Place on low heat and melt. Add marshmallows to melted chocolate. Stir the mixture constantly. When half of the marshmallows have melted, pour in the cream and cognac, add butter. Cook, stirring regularly, until a thick, homogeneous mass is obtained. Remove from heat. Gradually add powdered sugar and mix with a spoon. When the mass becomes thick and elastic, continue kneading with your hands until you get an elastic, elastic dough.

7. Roll out the mastic into a circle and transfer it to the cake using a rolling pin. Flatten it with the back of your hand and press it to the sides. At the end we go through it with a pastry spatula. We cut off the hanging edges.

Recipe 3. DIY mastic cake step by step “Honey cake”

Ingredients

three glasses with flour on top;

200 g sugar;

100 g drained butter;

two large eggs;

60 g liquid honey;

any cream for layering.

Gelatin mastic

10 g gelatin;

50 ml of drinking water;

half a kilogram of powdered sugar.

Cooking method

1. Beat the eggs at high speed, adding sugar in a thin stream.

2. Heat the honey in a water bath. Add baking soda and stir vigorously until the mixture turns a caramel color. Remove from heat.

3. Combine the egg-sugar mixture with honey and soft butter. We send it to the water bath again. When the mixture is warm enough, add the flour, whisking constantly.

4. Cool the dough and divide it into five to six equal parts. Roll out each one, cut out identical circles and bake at 200 C for five minutes.

5. Coat the cooled cakes with cream, stacking one on top of the other. Sour cream is best.

6. Pour gelatin into a small bowl, fill it with water and leave to swell for half an hour. Sift the powdered sugar. Dissolve the swollen gelatin over low heat and cool. Add powder to it and knead. Then put it on the table and continue kneading, gradually adding powder. As soon as the mastic stops sticking to your hands, it is ready.

7. Roll out the gelatin mastic into a layer. We wind it on a rolling pin and transfer it to the cake. Carefully level it out, pressing lightly. We cut off the hanging edges. You can place figures or flowers on the mastic.

Recipe 4. DIY sour cream cake made from mastic step by step

Ingredients

15 g baking powder;

three eggs;

stack Sahara;

flour – 450 g;

320 g sour cream;

a pack of butter.

600 ml fat sour cream;

300 g powdered sugar.

Mastic for decoration.

Cooking method

1. Beat eggs at high speed with sugar and vanilla.

2. Add soft butter, cut into pieces, and mix thoroughly.

3. Add sour cream. Stir. Add flour and baking powder and knead into a smooth, soft dough. Divide it in half and bake two identical cake layers. Bake for half an hour at 170 degrees. Cool the finished cakes on a wire rack and divide each layer in half lengthwise.

4. Beat heavy sour cream with granulated sugar until the latter is completely dissolved.

5. Prepare marshmallow mastic according to the above recipe. Leave a little for decoration and color with green dye. Roll out the white mastic into a thin circle, transfer it onto the cake using a rolling pin and carefully level it, lightly pressing it onto the surface of the cake. Roll out the green mastic into a long strip, trim it along the edges so that it is even. Wrap the shelf around the cake. Make a bow from the leftovers and attach it at the junction of the strip.

Recipe 5. DIY mastic cake with bananas step by step

Ingredients

1.5 stack. flour;

six eggs;

stack granulated sugar;

Stack. drinking water;

0.75 stack. sunflower oil;

15 g baking powder;

100 g cocoa.

Impregnation and cream

200 ml milk;

four bananas;

300 g boiled condensed milk;

100 ml syrup;

200 g condensed milk;

100 g butter.

dye;

half a kilogram of powdered sugar;

half a pack of drained butter;

200 g marshmallows.

Cooking method

1. Place the marshmallows in a deep bowl, add soft butter and put everything in the microwave for a minute. The marshmallow should be completely melted. Mix. Divide the mixture into three parts in a ratio of 2:1:1 Add dye to the smaller parts, green to one, pink to the other, and mix the mastic, adding 125 g of powdered sugar to each part. Add 250 g of powder to the mixture without dye and knead until a dense mass similar to plasticine is obtained.

2. Wrap the green and white mastic in film. Roll out the pink mastic into a rectangle, 2-3 mm thick and 5 cm wide. Trim the edges. Fold it in half and mark the middle. Roll up a sheet of paper into a tube. Fold one edge of the rectangle. We moisten the middle with water and glue it. We do the same on the other side. Insert a sheet of paper rolled into a tube into the holes formed. We collect our improvised bow in the middle with our fingers. Cover the pinched area with a thin mastic tape. Let the bow dry.

3. Combine all the dry ingredients for the dough and mix, leaving a couple of spoons of sugar. Separate the whites from the yolks, add the reserved sugar and beat at high speed until foamy.

4. Add the remaining ingredients and yolks to the dry mixture and begin mixing at low speed with a mixer. Add the whipped whites last and mix gently. Bake the biscuit at 180 C for an hour. Cool and divide the cake into three parts.

5. Beat butter with condensed milk. For impregnation, mix the syrup with milk and regular condensed milk. Peel the bananas and cut into thin slices.

6. Soak the cakes. Place the cake on a plate, cover with cream and lay out banana slices. Cover with the next cake layer and repeat the procedure. Coat the cake with thick impregnation and refrigerate for an hour.

7. Roll out the white fondant into 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. Carefully trim off the excess. We transfer the bow to the cake, moistening the attachment point with water. Make leaves from the remaining mastic and place them on the cake.

Recipe 6. DIY chocolate cake made from mastic step by step

Ingredients

Chocolate sponge cake

5 g baking powder;

20 g cocoa;

150 g granulated sugar.

50 g dark chocolate;

200 g boiled condensed milk;

half a pack of drain oil.

a glass of walnuts.

Impregnation

Stack. Sahara;

60 g sugar.

stack granulated sugar;

3 egg whites.

Coating

125 ml condensed milk;

oil drain - pack.

Cooking method

1. Separate the whites from the yolks and beat them to soft peaks. Add half the sugar in a thin stream and continue whisking until a thick foam forms. Beat the yolks with the remaining sugar until the mixture becomes light. Add a third of the beaten whites to the yolks and mix with a spatula.

2. Mix dry ingredients in a separate bowl and sift. Add the dry mixture to the egg mixture and stir. Add the remaining whites and mix gently to maintain the airy structure of the dough. Bake the biscuit for half an hour at 180 C. Cool.

3. For the meringue, beat the egg whites until soft peaks form. Continue whisking, gradually adding sugar. On the parchment, draw two circles equal in diameter to the cakes. Line a baking sheet with parchment paper and spread the whipped egg whites in an even layer along the outline. Dry in the oven for three hours at 110 C. Cool and remove the parchment.

4. Divide the sponge cake lengthwise into three equal layers. Soak two in sugar syrup.

5. Beat boiled condensed milk with soft butter until smooth. Divide in half. Add melted chocolate to one part. Lightly fry the nuts in a dry frying pan and chop.

6. Place the soaked cake on a plate and cover it with a layer of chocolate cream. Sprinkle with nuts. Cover the meringue and brush with buttercream. Place the sponge cake on top and repeat the procedure. The last one will be the cake without impregnation.

7. Beat soft butter, gradually adding condensed milk. Cover the top and sides of the cake with this mixture. Place it in the cold for several hours. Prepare mastic according to one of the above recipes, roll it out and carefully transfer it to the cake. Smooth out and trim off excess.

Be sure to sift the powdered sugar for mastic. It is important that it is finely ground, otherwise the finished product will tear.

To prevent the mastic from sticking to your hands, periodically place it in the refrigerator.

The parts can be secured with melted chocolate or simply by moistening the areas with water.

Before covering the cake with fondant, cover it with melted chocolate.

To ensure that the mastic lies evenly, use a special pastry spatula.