Recently gaining popularity the idea of decorating pastry with mastic. It is covered like little pastry, and make a huge themed cakes for various celebrations, decorating them further in different patterns and figurines. Get stunningly beautiful confectionery composition. Of course, this requires you to have at least a minimum of creative and pastry skills. And if all you have is lacking and only successful recipe of mastic, you can find options such cooking basics for cake decorating below.
How to make fondant for cake at home marshmallow marshmallows?
- marshmallow chewy marshmallow – 220 g;
- powdered sugar – 520g;
- butter – 1 tsp.
If you need to cover with fondant a cake to the celebration, that is ideal for this purpose mastic is prepared from all known chewing marshmallow marshmallow. She turns elastic, perfectly rolled, and the taste is pleasant and soft. Choose for this purpose the marshmallows of the same color. If you are multicolor, it is better before use to divide them into fragments on the color scheme.
Put marshmallows in a suitable pot and put it on forty seconds in the microwave. As a result, seferina should increase in volume by about half. Upon reaching the desired effect, add to it powdered sugar, put a piece of butter and begin to mix the mass with a spoon. When it will work out with work, protrusive table with powdered sugar, spread on it a lot and finish kneading by hand. The final texture of the mastic should be uniform and smooth, without the admixture of any lumps or air bubbles.
If there is a need to prepare the fondant a certain color, then the dye is best added at the beginning of the batch. If it’s dry, it should be diluted in a minimum amount of vodka and then add in the marshmallow mass.
You can also add color and remnants of mastic after covering the cake, to use it for decoration and moulding of patterns and shapes. It is better to use gel coloring. Adding a bit of color in a lump of mastic, starting to stretch like plasticine. To do this is to obtain an even color would have a long time, but the result is undeniably worth it.
Rolled fondant can be stored well in the refrigerator for three months. Before use it is only necessary to heat slightly in the microwave and lightly knead, adding powdered sugar.
How to make sugar candy fondant at home?
- condensed milk – 60 g;
- powdered sugar – 120 g;
- powdered milk – 120 g;
- lemon juice – 1 tea spoon.
For the preparation of figures and patterns to decorate the cake is better to use sugar confectionery mastic. It is more suited for this purpose. Many people use it also for wrapping cakes, but in this case, you must make it a little softer, increasing the amount of condensed milk to the finished product rolled out easier and was more flexible.
Begin the process of cooking, sift the natural milk of the highest quality in a bowl, add to it powdered sugar, pass it through a sieve, stir and enter the dry mixture to the condensed milk and lemon juice. Knead the mass with a spoon first, and finish with your hands, while plastic and homogeneous texture coma. As well as in the preparation of mastic of the marshmallow, the better the dye to enter the first batch, but if necessary, colors can be changed and the readiness of the mastic, which will greatly prolong the process of its preparation.
How to make chocolate fondant?
Based on any of the suggested recipes, you can prepare the chocolate paste. To do this, first mixing the main components you need to add about 75 g of melted dark chocolate. For more rich chocolate taste you can also add a couple of tablespoons of cocoa powder.
The consistency of the mastic in this case, adjust amount of powdered sugar.