Decoration of cakes with sugar paste is a rather new trend. But she very quickly won the love of confectioners and sweet tooths, because it is very easy to operate and easy to realize the most fantastic images. Our article is devoted to the mastic from the air a Zephyr. Its advantage is that it does not freeze as gelatin and cake easy to cut.
The taste and quality of mastic influences the quality of the marshmallow and powdered sugar. They are the main components of mastic. If the sugar is all clear: the smaller it is, the more plastic resin. So powder is better to buy at the store already prepared, the house is unlikely you will get so finely to interrupt her. But marshmallows can only pick up by experience, buying and using small portions.
You also need to understand that Zephyr color affects the color of the finished mastic. And if you have Zephyr with a pink tinge, then get out of it for example a pure yellow colour has not come out.
The recipe for sugar paste from marshmallows
- butter – 20 g;
- marshmallows marshmallows – 100 g;
- lemon juice – 10 ml;
- sugar powder – 200 g;
Marshmallows pour into a bigger container, add the lemon juice and oil. Our task is to melt it all and mix until smooth. This can be done in a water bath, but the microwave is much faster. But it should be done gradually, by 20 seconds, so as not to overdo it, because all equipment works differently. The main thing that Zephyr is not boiled, but simply softened. Then, we knead it to release the air. At this stage add the dyes. Continue adding parts of the sifted powder and vymeshivaem her. When knead with a spoon becomes hard, sprinkle with table sugar and knead already there, all as a test. You need to work quickly until the mixture is warm, if all the powder is incorporated and the paste is still sticky, add starch and continue to knead until the desired consistency of soft clay.
Now you know how to make a rolled fondant, spending the least time.
Chocolate paste for cake marshmallows with their hands
This mastic is very good for covering cakes, but if stir into it a little more powder, and the figures will turn out great. This option is good if you need black or very dark mastic. Adding literally a drop of dye, you will get the desired result. And of course the mastic is more flavorful because it contains chocolate.
- butter – 40 g;
- cream – 30 ml;
- dark chocolate – 200 g;
- powdered sugar – 150 g;
- marshmallows – 180g
Melt in a separate bowl, chocolate and marshmallows, no matter in a water bath or in the microwave, the main thing that neither that, nor another does not boil. Now mix both mass, add the cream and butter and mix thoroughly. The resulting mass is mixed with the powder and thoroughly kneaded like dough, first the blade, then on the table. Depending on what you will be doing from mastic powder can add a little more or less, look for consistency.