Mastic Cake

Turn even an ordinary cake into a true culinary masterpiece will mastic cake. That just because it does not do: and amusing figures, and beautiful flowers, and volume label. And you can cover the entire cake with putty and then decorate with edible sweet beads or ribbon.

Maybe you think that it is very difficult and only by professional cooks? And that's wrong. You just need a little practice, and all guests will be delighted with your culinary creations. Recipes quite a lot, but for the beginning we offer you to master cooking gelatin mastic.

recipe of mastic cake decorating

Important: use a homogeneous powdered sugar finely ground, otherwise the final layer of mastic may tear.

We need:
Gelatin - 1-2 tbsp. spoons;
Powdered sugar - 2/3 cup
Citric acid or lemon juice

Gelatin soaked for several hours in cold water. The resulting slurry was heated to dissolve all the lumps, and the mass was homogenous. Boil gelatin can not be from this it will lose its adhesive properties and acquire an unpleasant odor. After the mixture was added to the powdered sugar and knead thoroughly all. You can paste any tint with food coloring. However, if it is liquid, you will need to add a little more powdered sugar, so as not to violate consistency should resemble a paste dough for ravioli. A tasty decoration to not get too sweet, add a little citric acid or lemon juice. Then you can forget about the mastic at night - she needs to lie down. The next day, the material ready for molding. From this option mastic you turn out fine and small figurines and delicate flower petals.
Unused paste can be kept in the refrigerator (no more than 2 weeks) or in the freezer (about 2 months), but be sure to wrap it in foil. If the mass of thickened and became ill unroll, it is enough to heat up, and it will again become plastic. Ready-dried figures from the mastic can be stored for several months in a sealed box in a dry place.

Videoretsept mastic cake decorating