Mastic from condensed milk: a recipe and tips for decorating a cake with video
If you want to make a cake of mastic and look for a simple recipe that does not require much effort, and, most importantly, obtained from the first time, then you should pay attention to this master class for making mastics from condensed milk and milk powder. Components for it will be found in any kitchen( and will not require long expeditions to shops), and the taste is simply amazing!
Ingredients:
1. 1 - 1.5 cups of milk powder.
2. A can of condensed milk( 400 grams), can also be used as mastic and boiled condensed milk.
3. 1 tsp.lemon juice.
4. A glass of powdered sugar( 375 grams).
5. Starch( if desired, if the mastic of powdered sugar and condensed milk seems to you too cloying).
Preparation:
1. Mix powder with milk mixture( water + milk powder) or milk. If there are lumps of powder, then they need to be broken.
2. Add condensed milk and citric acid at the tip of the knife.
3. Thoroughly mix the resulting mixture. You can add a little glycerin( so that the mastic does not stick to your hands), or smear their hands.
4. When the mastic ceases to stick, we begin to knead it with our hands. If it continues to stick - add sugar powder( or starch and milk powder for those who do not like so sweet mastic).
5. We wrap the mastic in the food film and put it in the refrigerator or sculpt the figures right away.
And so it looks like ready-made mastic for a cake( already with dyes, in which quality even juices can be used).
It should be remembered that before tightening the cake with mastic, it should be properly prepared. To do this, you need to level it and then tighten it. How to do it?
Aligning
Let's start with the alignment. If you skip it, then the mastic will cover the cake unevenly at the hanging, emphasize all the holes and tubercles, and in places with a wet surface - sour cream or some other cream, the mastic will simply roost. And the cake will turn out to be "bald", which we would not like. Therefore, we approach this process extremely responsibly.
To smooth the cake, we use either an oil cream or ganache( a mixture of chocolate and cream).
Next, put the cream on top of the cake and smear it out to the sides, so that it covers the entire surface and goes out a little beyond the edges. And then we put the cream on the side of the cake. To apply it is necessary in excess, as then with the help of the spaul( or knife) we collect the excess cream, along the lining of the cake( we put the patula or knife parallel to the sides of the cake and pass around).At the same time, excess cream is formed from above, which must also be removed in the same way as the surplus from the edges is removed. If you notice that some of the cream has managed to get back to the side - repeat the process.
Cover
Now go to the cover: for this we take the prepared mastic and roll it out with an ordinary rolling pin to a thickness of 3-4 millimeters. To mastic does not stick, sprinkle the table with powdered sugar or starch. Next, transfer the mastic to the cake with a rolling pin.
The last touch was left: it is necessary to smooth the mastic on the top of the cake with iron or hands, then gently flatten the folds on the side surface and cut off the excess. The cake is covered!