How to decorate cake with mastic: practical instruction

Probably, any person likes when his foodnot just tasty, but attractive. This applies to festive dishes, and desserts, in particular cakes. One of the ways to decorate them is using a confectionery mastic, based on ordinary sugar powder with the addition of a wide variety of unexpected ingredients such as marzipan, gelatin, protein, starch and marshmallow. There are many recipes for its preparation, each of which is quite simple. But how to decorate the cake with mastic? After all, among us there are those who have already heard that it is rather difficult. Let's figure it out.

First, do not worry.Not everyone is able from the first time to cope with what confectioners and other people are taking special courses. If you are not completely sure of yourself and your culinary skills, first practice how to decorate the cake with mastic, on small and very small biscuits. So you will fill your hand.

Secondly, study the recipes for preparing mastic.There are hundreds of them - from simple to florid. Each species, by the way, can be stored in the refrigerator for up to two weeks, and in the freezer, even up to four. Just put your mastic in a plastic bag and some time about its safety do not worry. But do not leave it long in the air: it will dry up. Also it is worth remembering that the powdered sugar needs a little more preparation than indicated in the recipe. It must be as small as possible.

Thirdly, when the mastic is ready, makebiscuits for cake. After they are baked, cover their surface with oil cream, ganache or marzipan. The latter should stay in the refrigerator for a while to cool down properly. Now you can decorate the cake with mastic.

Measure your biscuits.Pull the mastic out of the fridge for starters. Start rolling, sprinkling your rolling pin and table with starch, giving the blank the shape of a future cake. If not, put in a microwave for a couple of seconds - so it will become plastic again.
The diameter of the mastic blank should be equal to the diameter of the biscuit plus two heights of the whole cake and about 5 centimeters (for irregularities and folds). The optimum thickness of the workpiece - 5-6 millimeters.
После раскатки перенесите мастику собственно на cake, first covering it with a film, which should be on top of the workpiece after the transfer. This is done in order to subsequently smooth out the irregularities with a special spatula.

So ends the main part of the process undercalled "how to decorate a cake with mastic." But there are other little things. For example, to make the blank shine, you can coat it with a mixture of vodka and honey (50 to 50).

How to decorate the cake finally?Use mastic figures. Just remember that you need to prepare them in advance and that they are attached with the help of egg white just before serving dessert on the table. Color is given to them with the help of colored dyes, which are diluted with water.

Now you know how to decorate a cake with mastic. Good luck and bon appetit!