Tools to work with mastic on your own hands

Fondant

I’ve tried many times to make ordinary mastic and all sorts of “things” out of it. Yes, it worked, but I do not know, maybe I have the wrong hands. but I hated the process. к. All around in the powdered sugar, for the time being sticky to the hands, and ready mastic and all sorts of roses freeze like a stone, and there is no taste. But I want to create all kinds of beauty, so that it would be easy and tasty and beautiful!! And I found what I was looking for! Now I advise you to do the same. It’s a pleasure to make. No dirt. It perfectly molds and takes the desired shape, and it is also very delicious (I ate a little myself while doing this). I made these roses yesterday. I’ve got them in the fridge now. And even so, they didn’t get completely sulky, t. е. did not become hard stone. And if you put them on a cake, they’ll be eaten to perfection. Try it and you. You will not regret it.

Tools for working with mastic

Nowadays there is a huge variety of tools for working with mastic on the market and in specialized stores. For beginner pastry chefs, it can be difficult to know which ones they will need.

What tools are needed for working with mastic?

A tool kit for working with mastic includes:

tools, work, mastic, your, hands
  • Silicone Mats. On it roll out the mastic and sculpt the figures decorating the cake. The mat has a smooth texture and special markings. It is very convenient to use, because mastic always sticks to the surface when rolling out.
  • Rolling pin for mastic. It will be most convenient to use a plastic rolling pin with a smooth surface. It is recommended to have two sets of pads and rolling pins. one for rolling out mastic, and one for modeling figures.
  • A spatula, which is used to level the cream under the mastic.
  • Mastic iron, with which it is convenient to flatten the mastic.
  • Roller knives. You will need large and small knives with straight and serrated blades. It is desirable to have a notched wheel-cutter on the knife in order to create an imitation of seams on the mastic. A tool with a cutting ball on the end works the edges of the pastry to make them wavy.
  • A set of brushes, which are needed for gluing details and painting confectionery with dry and liquid dyes. It is not necessary to buy expensive brushes, for these functions perfectly suit brushes, bought in a store of office supplies. The main condition is that the brushes should be made of synthetic material. Natural tool brushes (like ponies and columns) are not suitable for working with sugar mastic.
  • Texture mats. They are used to apply texture to a cake. To do this, the mat is placed on the mastic and pressed down.
  • Texture rolling pins. To create a beautiful pattern on the mastic, roll the rolling pin on it.
  • Cutouts (notches) and plungers. They can be made in the shape of a rose, ivy, gerbera, and other flowers. The material from which the notches are made is plastic or metal.
  • Cutters. devices that are needed to cut out circles of different diameters.

The tool for working with mastic for cakes will allow you to create real pastry masterpieces.

Making jewelry for beginners

Making mastic and the process of covering it on the cake, quite an exciting process. But it is no less interesting to decorate your work with different decorations. Made mass is like plasticine, you can mold unusual fragments, with them to make flowers, bows, colorful circles. The most important thing here is your imagination.

Making a flower. Take a ball of mastic, of any color, and attach it to the base of the stick, smear it with water beforehand and let it harden. With the help of special forms cut out petals, make waves to the edges with a special stick, resembling a drumstick. Connect them to the ball by sticking them with water. Place the petals on top of each other. Let the result dry.

If the flower is white, you can color it. Large parts should be made in advance, let them dry well. Decorations in the form of flowers or any other figures are put on the cake some time before serving. If they are left in the refrigerator for a long time, they can absorb moisture and lose their shape.

Creme Decoration

There are many ways of decorating a cake with cream. Make roses, leaves, different curls and borders from the cream mass. it looks very smart and festive. But in order for these delicate products to hold their shape, you need to choose the right cream, and it is better to give preference to buttercream.

Cake decorating with buttercream is quite a fascinating process.

The preparation of buttercream will require a minimum of products:

Take the butter out of the fridge beforehand so that it melts, and then beat it with a mixer until it’s delicately puffy. After that, in small portions, you should introduce the condensed milk and whip the mixture until homogeneous.

If desired, the mass is divided into several portions and different colors are added.

They are bought ready-made or made by themselves:

  • Saffron gives the yellow color;
  • orange. orange or juicy young carrots;
  • Scarlet. cherry berries, beets, cranberries;
  • Lettuce. spinach;
  • brown. cocoa.

To make the cream décor neat and beautiful, you need to use special syringes with different nozzles. If there are no such devices, you can make an imitation syringe of a thick sheet of paper by rolling it up into a cone and cutting off the sharp corner. The same can be done with an ordinary thick packet. The resulting billet is then filled with cream and squeezed out through a small hole. This way you can draw straight or wavy stripes, leaves, flowers, ruffles, inscriptions.

Working with sugar mastic: nuances, subtleties and mistakes

Sugar mastic is a unique confectionary material, which is widely used for creation of decorations: colors, figures, ruches, reliefs, inscriptions. Mastic in its structure is similar to plasticine, so offer your little helpers to mold the decorations themselves. Modeling will develop fine motor skills of hands, and, unlike plasticine, mastic contains no harmful substances, so it is not afraid if your baby eats a piece.

Special tools, silicone molds and plastic forms broaden the limits of mastic application. You can learn and buy all the necessary tools on our website in the section “Tools for working with mastic.

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Despite the fact that working with sugar dough is not difficult, there are a number of subtleties and nuances, knowledge of which will be useful to beginners and professionals.

The first difficulty encountered when working with mastic is excessive stickiness. It appears from the high temperature of the room, from the warmth of the hands and even from excessive moisture (for example, if the palms sweat) and, if the fondant was prepared by yourself, because of the wrong proportions of ingredients.

Here powdered sugar and ordinary corn starch (or rice starch) will come to the rescue.

If self-made fondant is very sticky, just continue to knead it with powdered sugar. In essence, fondant is a sugar dough, where powder acts as flour.

If purchased mastic is sticky, it is sufficient to dust the work surface and hands with corn starch and continue working.

Roll out the mastic on a flat surface, sprinkled with starch and powdered sugar or on special embossed mats that will give the mastic an original pattern.

You rolled out the mastic and were about to transfer it to the cake, but it broke? Definitely, you overdo it: roll out the sugar dough to a thickness of 2 to 4 mm. Too thinly rolled out the dough not only tears, but also shines through all the irregularities of your cake.

Now, perhaps, about the most important question: how to properly cover the cake with mastic. The first thing to do is to prepare its surface.

Confectioners use a thin layer of marzipan, ganache or buttercream to smooth under the mastic. No other cream, including buttercream cheesecake, will work, because the sugar batter might leak.

It is most convenient to level the surface of the cake in three steps:

Smear the surface of the cake, from which you have previously removed all the bumps and irregularities, with a thin layer of buttercream to remove all unnecessary crumbs. Place in the refrigerator for 15 minutes.

Take the cake out of the refrigerator and still dab the cake with a thick layer of cream. Place in fridge for 10 minutes.

Take the cake out once more and use a hot knife or spatula to remove the excess cream and smooth it out to a perfectly flat surface. Place in the refrigerator for 15-20 minutes.

The cake can be covered with mastic as soon as the cream has hardened.

Put a layer of sugar cookie dough on the side of the cake, then on the surface of the cake with twisting motions from yourself, roll out the mastic from the rolling pin.

Press the mastic with the palms of your hands, trying not to touch and press with the fingers to avoid dents in the surface.

There will be no folds on the sides of the cake if you roll out the mastic “to spare. First of all it is necessary to smooth out the “stock” so that it can lie without wrinkles and folds.

If everything is even, you can trim off the excess. It is convenient to do it with a special knife for mastic, which can be purchased in our store.

Flowers or figures from mastic should be modeled in advance and allowed to dry for at least a day.

It happens that when you tighten the mastic, there are bubbles on the mastic: just pierce it with a needle and smooth the place. The same should be done if the mastic is torn. The most convenient way to even out the mastic on the cake is with a special iron, which you can also find in our store.

Cake covered with mastic should be stored in the refrigerator covered with a box, so that moisture does not accidentally fall on it.

It happens that the cake, which has been taken out of the refrigerator, is covered with water droplets. This phenomenon is called condensation. It appears on the cake because of the sudden change in temperature.

It is very important to let the cake dry naturally, that is, no need to rub the mastic with dry napkins. Such actions can cause damage to the appearance. If the cake has been painted with paints, then don’t worry: condensation won’t cause them to drip.

To give a gloss on the surface of the sugar cake, you need to mix honey and vodka in proportions of 1:1. Using a soft brush, apply the mixture to the cake and let it dry. The vodka will weatherize and a gloss will appear.

tools, work, mastic, your, hands

A cake decorated with chandurine looks very effective.

The dry method. Use a brush to take some paint from the jar and shake it off on the cake. The dry method is more convenient to use on large surfaces.

The solution. Add a drop of vodka to 1-2 grams of candurin. The consistency should not be too thick, but not too runny either. This method is convenient for drawing details and patterns, for decorating flowers from mastic.

Confectioners do not recommend mixing candurin in the mastic to avoid disturbing the structure of the sugar dough.

Mastic should be tinted with gel dyes. You can, of course, use powder, but the consumption of such dyes is much higher, so it can be difficult and expensive to get a saturated color.

Gel dyes are odorless and tasteless and, importantly, do not change the structure of either purchased or self-made mastic.

You can use neutral confectionery gel, plain water, or even fresh egg white to glue the details and fasten the figures to the cake. The principle is simple: the necessary amount of gel, water or protein to grease the base of the part and fix it on the cake.

How to store the mastic? Be sure to wrap tightly in clingfilm to avoid moisture and prevent sugar dough from drying out.

How to Apply Silicone Sealant. the Easy Way!

Store in a cool, dry place.

If the mastic is still dry, it can be resuscitated with confectioner’s glycerin.

Mastic is the confectioner’s all-rounder. With its help, it is easy to turn fantasy into reality. Not enough time to make and dry figurines or flowers? We are pleased to offer you ready-made decorations. Have a look at the section “Fondant Decorations”: we are sure you will find a bouquet or funny sugar and marzipan figures to your liking.

Tips for working with mastic

TIPS ON WORKING WITH MASTIC

Why sometimes through a coating of sugar mastic, the base begins to shine through?

Any variant of sugar mastic that is used to cover a cake is very sensitive to humidity, so you need to protect a cake covered with sugar mastic from moisture. First, you need to use dry biscuits, buttercream cakes or store-bought biscuits as a base. Secondly, do not be too zealous, soaking the cake with sugar syrup or liquor. Third, a cake covered with sugar mastic should be stored in tightly sealed airtight boxes or plastic bags.

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How long can a cake covered with sugar mastic be kept?

If the cake is moist, then it will take more time for the cake to dry out If the cake is very dry, then there is a danger that after two days the fondant covered with the cake will warp. Also keep in mind that in dry and hot climates the shelf life of a cake covered with mastic is less than in cool and humid climates.

Why tears the sugar fondant?

When rolling out the sugar mastic, note that its thickness should not be very thin. It is enough to roll out the mastic to a thickness of 2-3 mm. In addition to the fact that thinly rolled mastic can tear while covering the cake, under the thinly rolled mastic you can see all the irregularities of the base of the cake.

On what basis to roll out the sugar mastic?

There are several options for unrolling mastic. 1) Sugar mastic can be unrolled on a table sprinkled with powdered sugar or starch 2) Sugar mastic is easily unrolled between two large sheets of polyethylene which are buttered with vegetable oil.

The advantage of the second method is that to cover the cake without having to separate the mastic from the polyethylene. When the mastic has been unrolled to a thickness of 2-3 mm, it is enough to remove the top sheet and transfer the mastic on the polyethylene to the cake, and only when the mastic has already covered the cake, separate the polyethylene from the mastic.

I didn’t get a smooth surface of mastic with this method, because I used a thin polyethylene which moved and formed folds when unrolled. But I liked the resulting “structured” surface of mastic, so I did not take thicker polyethylene.

I think the polyethylene used for greenhouses will produce a smooth surface, as it is dense enough not to form folds when the mastic is rolled through it.

How to make sugar mastic on a cake shine.

To make the sugar mastic on the cake shine, after you have finished decorating the cake, cover the mastic with a 1:1 solution of honey and vodka. To do this, take a soft brush and, wetting it in the solution, apply the honey-vodka solution to your creation. After a few minutes, the vodka will have evaporated, and your cake will be glossy.

How to store mastic and how much?

Any sugar mastic can be stored for several days, up to a week, in well sealed plastic bags or plastic containers.

There is nothing to spoil in sugar mastic, the important thing is to protect it from the air, so it does not dry out, and from moisture, so it does not get soaked.

A few tips when working with Marshmallow fondant

The name does not have to be “Marshmallows” when you buy the marshmallows. It is enough that the name has a combination of “.mallows.” or “.mallow.”. For example, Chamallows, Frutmallows, Mallow-Mix, Mini Mallows, Banana Mallows, etc. п. In Russia, marshmallows are produced by Nestlé. “Bon Pari, tutti-frutti souffle and Bon Pari, souffle. 2. Sugar powder for mastic should be very fine. If it contains sugar crystals, the sheet will break when unrolled. Depending on the type of candy, a lot more powdered sugar may be needed than specified in the recipe, so it should be stocked in advance in large quantities. If the fondant remains sticky for a long time when kneading, you need to mix and mix the powder until the desired consistency is obtained. 3. The mastic should NEVER be applied on a wet surface. on soaked cakes, on sour cream, etc. п. The mastic dissolves quickly if it gets wet. So there must be a “buffer layer” between the mastic and the cake. This can be marzipan or a thin layer of buttercream. If buttercream is used, the cake should be allowed to stand in the refrigerator until the buttercream has hardened, before applying the mastic. 4. For gluing different parts of figures made of mastic or for gluing decorations on the mastic covering, the place of gluing should be slightly dampened with water. 5. Mastic dries out if left out in the air for too long. Some shapes, such as flowers, cups, plates, tables, and chairs, are better made ahead of time and allowed to dry well. 6. The marshmallow creations can be colored on top with food colorings. 7. If the mastic cooled and began to poorly roll out, it can be heated a little in the microwave or hot oven and it becomes pliable again. 8. You can store unused mastic in the refrigerator (1-2 weeks) or in the freezer (1-2 months), prewrapped in plastic wrap. 9. Dried marshmallow figures should be kept in a tightly closed box in a dry place. Keeps such figurines for several months. Marshmallow is often mistakenly called marshmallow. But it’s not a marshmallow, though it looks like one, but it’s made without eggs. Marshmallow is a marshmallow-like candy consisting of sugar or corn syrup, food starch, softened water, gelatin, dextrose, and flavorings whipped into a sponge.

Marshmallow tastes like marshmallows or marshmallows, but is fluffier and more viscous.

It is a soufflé that was originally made from marshmallow. The very name “marsh mallow” translates as “marsh mallow”, meaning marshmallow. The marshmallow root was used to make a sticky, jelly-like white mass. Over time, marshmallow was replaced by gelatin and starch. Modern “airy” marshmallows first appeared in the U.S. in the 1950s. Kraft began to make them. The new generation of Americans no longer know the true taste of the “marshmallow candy”, only the name remains. Small pieces of marshmallow are added to salads, desserts, ice cream, and decorated cakes and pies. American children love to put pieces of Marshmallow in a cup with hot cocoa. It’s also a traditional treat at picnics. Pieces of marmalade are poked on a long rod and lightly toasted over an open fire.

Marshmallow is also used to decorate cakes and pastries. Composition:

Marshmallow. 90-100g (one pack of marshmallows) lemon juice or water.

For this purpose, a tablespoon of lemon juice or water is added to 100 g of marmalade and heated in a microwave oven for 10-20 seconds or in a water bath until the marmalade slightly melts and increases in volume. Then gradually add sifted powdered sugar and stir the mixture with a spatula until it thickens. Then spread the mixture on a sprinkled with powdered sugar table and knead it with your hands to form a plasticine-like mass, which will not stick to your hands. The mastic is wrapped in clingfilm and placed in the refrigerator for half an hour. Roll out the ready made mastic with a rolling pin and cut out or model it to decorate desserts.

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If the layer of mastic which was used to cover the cake is torn

And all those seams, patches can easily be removed with a wide brush that you dip in water and “plaster” to a perfect surface, smoothing out the mastic and patching up seams and imperfections. And where there is an air bubble under the mastic, you can simply pierce with a needle and hand smooth the place.

What cream is better to use under the covering

It is better to level the cake:. buttercream. boiled condensed milk. ganache. with marzipan mass

In the first three cases, the cake should be placed out in the cold so that its surface can harden.

At what stage is butter added to the mastic? I added butter when I sent the mastic in the microwave.

How to make mastic from marmalade:

The mastic should become homogeneous, dense, not porous, not sticky, plastic. If during work the mastic becomes too elastic and rigid, it is necessary to warm it a little in a micro, knead with hands or if it has overheated, knead more in powder and continue to work. If the fondant starts to crumble, you can add a little water or lime. I’ve been reading a lot of tips on how to make a cake evenly with marshmallow powder and knead.

A little bit about the kneading itself. I’ve read a lot of tips on how to make marshmallow mastic. I strongly oppose the full melting of mastic and stirring them to a homogeneous mass. I heat them, wait until they swell and immediately pour in the sugar. powder and knead. If they overheat, the mastic will be crumbly and crumbly. And one more thing, when the marmalades are very hot (melted in fact) when adding the sugar. powder it (powder) begins to gather in lumps very. very dense and these lumps then interfere with the work.

How to evenly cover the cake with mastic

There will be no folds on the sides if you roll out the mastic with a large reserve, and when you start to cover, the mastic under its own weight will stretch well and lie flat. Only the smoothing cream under the mastic should be very. well cured, so that no dents appear during the coating. I when I cover a cake with mastic, I have at least 10-15 cm to spare around the circumference. That’s when it has weight and can pull away. I first smooth out all of this stock on the table so that it will lay without creases, and then the sides of the cake are easily smoothed out. And then I simply cut everything off evenly with a pizza cutter in a circle, leaving 0.5 cm to spare (the mastic can rise).

How to work with sugar mastic?

Sugar mastic is a product from which you can mold, just like plasticine. But unlike plasticine, mastic tends to dry up quickly in the open air, so it must be stored in a closed container, first placed in an airtight bag or wrapped in food film. When you work with the mastic, separate out the desired portion, and put the rest back in the bag.

Storage. It is advisable not to put the mastic in the fridge, 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 shown on the package.

Beware of water when working with mastic. The mastic dissolves on contact with water and leaves stains and traces on the covering and the figurines.

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

  • Thoroughly knead the mastic to a soft, elastic texture and make a small well in the center.
  • With a toothpick take a small amount of dye and put it in the well.

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

  • Cover the hole and start kneading as follows. For a uniform color: roll a ball and knead it to a uniform color.

For a marbled color: roll up a roller, fold it in half, roll up the roller again, fold it in half again and so on several times, until colored stripes appear. Roll up the roll in a snail’s curl and roll out with a rolling pin. Sprinkle the mastic with powdered sugar or starch so it does not stick.

Variety of fondant

Currently, there are several basic varieties of homemade confectionery fondant.

  • Milk Fondant. For its preparation it is necessary to take 150 grams of powdered milk, fine powdered sugar and condensed milk, as well as 2-3 spoons of lemon juice and one spoonful of cognac (optional). Knead the mastic, gradually adding condensed milk and lemon juice to the mixture of powder and powdered milk.
  • Gelatin fondant. pour 180 ml of water over a 10 gram bag of gelatin and heat in a water bath until it dissolves. After it has cooled, gradually pour 900 grams of powdered sugar into the mixture.
  • Pastillage. Dissolve 6 grams of gelatin in 50 ml of water, cool, pour a spoonful of lemon juice. Mix half a kilogram of powdered sugar with 50 grams of starch and add to the mixture and knead well. Immediately wrap tightly in polyethylene and place in the refrigerator for half an hour.
  • Flower mastic. Dissolve 6 grams of gelatin (2 teaspoons) in 50 ml of water. Add 2 teaspoons of glucose or fructose to the cooled mixture, then mix with 250 grams of powdered sugar and knead well to a plastic mass. Wrap the mass in clingfilm and leave for at least 4 hours.
  • Marshmallow Fondant. About 90 grams of marshmallows (Bon-Paris, etc.).п.) heated in a microwave with a couple of spoons of water, stir it, gradually pour 50-100 grams of fine powdered sugar into the mixture and knead until a stiff elastic mass. Put in a bag for an hour.

Please note that, unlike the others, milk fondant does not turn out white, but rather slightly yellowish. To obtain colored mastic add any food coloring to the mass.

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