Mastic recipes at home with step-by-step photos and video lessons

If you ever tried to make mastic yourself, you probably faced some difficulties: sweet and sticky( until a certain moment) the mass clings to your hands, everything around in powdered sugar, and the ready-made "edible clay", frozen, becomes so hard,that without a chisel and a hammer, it is not possible to make a figure out of it. And I want it to be delicious, simple, and convenient. Of course, you can, following our recipe for cake mastic, replace the powdered sugar with starch or tolerate inconvenience, but there is a simpler and more affordable option: cook at home, mastic is not simple, but with chocolate.

Ingredients:

1. Dark chocolate - 100 grams( it is better not to take milk or any other, otherwise the taste will not be the same, and "milk" is best left for ganache);

2. Marshmallow( chewing marshmallow, something like a pastille, its color does not matter) - 90 grams;

3. Cream - 40 ml;

4. Butter - 1/2 - 1 tbsp.l.;

5. Cognac - 1 - 2 tbsp.l.;

6. Sugar powder - 90 - 120 grams.

Photo-recipe:

1. Break the chocolate into small pieces, put it in a saucepan and put it on a weak fire. Let's wait until the chocolate melts, and then, without removing the pan from the fire, add the marshmallow.

2. When about half the marshmallow is melted, pour in the cream, add butter and cognac.
We mix, without ceasing, until a homogeneous liquid mass is obtained.

3. Remove from the fire and begin to interfere with the powdered sugar. When the mass of interfering with a spoon is already uncomfortable, we interfere with our hands. Continue to stir and add the powdered sugar until it feels like an elastic dough. The most wonderful thing is that it does not stick to your hands at all, even on the contrary, your hands remain clean, but they are fat.

4. Roll the resulting mass into a ball and transfer it to baking paper. Chocolate mastic is ready.

Then it was only necessary to decide what the mastic will be used for: decoration, for cording of the cake or its alignment. In any case, the cake must first be applied with a "layer" that protects it from moisture, otherwise the mastic will vomit or it will spread. As a layer can act as an oil cream or ganache( a mixture of chocolate and cream).When the cake is leveled, a rotary table( similar equipment is used in confectioneries) will help, but you can do without it.

If you are tight-fitting, then you will need to roll out the finished mastic in the layer, about 3-4 mm thick. How to calculate the diameter of a circle? Take the diameter of the cake and add two heights to it( for example, we need a circle with a diameter of 20 + 10 + 10 = 40 centimeters for a cake with a diameter of 20 cm and a height of 10. We can take about 5-7 centimeters "from above", just in case).Apply mastic to the cake is better not with your hands( it can tear), but with a rolling pin( wrapping half the rolled mastic on the rolling pin and rolling it over the cake).

Video on this subject:

Of course, preparing a mastic for a cake on a photo does not completely describe the process, so you can watch the video-selection in order to find answers to cooking questions or find out something else about such tasty, and, likeit turns out, not so difficult, a component of the cake.