Cake fondant: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The fashion for decorating confectionery products with "sugar dough" - mastic - was brought by sweet tooth a few years ago from the USA. Today, this method of decorating cakes is becoming increasingly popular. Such a delicacy invariably attracts the admiring glances of guests at any feast. And this is not at all surprising: with the help of mastic, craftsmen create real decorative masterpieces for decorating desserts.

The service of making a cake decorated with fondant is now provided by many pastry shops, but the cost of such a delicacy will be an order of magnitude higher than usual. In addition, it is well known that many sweet lovers today prefer homemade cakes. How to make mastic for a cake with your own hands? The recipes for making the product can be found in the article.

Varieties

Mastic is an unusually interesting option for decorating a cake. The basis of the product is its constant component - powdered sugar. Other ingredients may vary - for example, confectioners are very willing to use gelatin, marshmallow, starch, marzipan, condensed milk, egg white - depending on the purpose for which the mastic is needed.

Marshmallow is mainly used in the fondant recipe for cake topping. The product gives the cake a flat, smooth surface that does not crumble and remains soft. For coating, it is also convenient to use mastic from condensed milk, which, as the craftswomen assure, is even easier to prepare than from marshmallows. For the manufacture of figurines it is convenient to use gelatin mastic, for creating flowers - milk or sugar, which harden well, but are not suitable for covering the cake, since such a surface will crumble heavily when cut.

Basic cooking rules

There are so many different ways to make "sugar dough". Housewives are happy to use any vending mastic recipe for a cake at home. In addition, they willingly share their impressions and experiences, publish advice and recommendations. Here are some of them:

• At the beginning of creating homemade mastic for a cake, a step-by-step recipe for making which is presented in the article, you need to finely grind powdered sugar, otherwise the paste will tear.
• During the cooking process, control the density of the mixture. If more powdered sugar or dye is used than indicated in the cake mastic recipe, the mass will turn out to be very fragile.
• Duringthe mixture should periodically "rest" in the refrigerator - so it will not stick to your hands.
• The shelf life of "sugar dough" in the freezer is about four months.

Milk mastic: recipe for cake (from condensed milk)

Milk mastic is made from milk (condensed and dry), as well as powdered sugar. It is used to create complex decorative compositions.

Required for cooking:

• one glass of milk (dry);
• one cup of powdered sugar (1 cup must be kept in stock);
• condensed milk - 150 grams;
• one tsp. lemon juice.

How to cook?

At the beginning of the preparation of mastic for the cake (the recipe with the photo is suggested in the article), the powder is sieved. In this case, all unsifted lumps should be discarded, because they will not dissolve during kneading.

Powdered sugar is mixed with milk powder, lemon juice and condensed milk are poured into the mixture and mastic dough is kneaded. If necessary, you can add a little more powdered sugar.

The consistency of the mastic should be elastic and uniform. When it is ready, it is sent to the refrigerator to “rest” a little, and you can decorate dessert with it.

How to decorate mastic

This type of mastic has a pleasant milky taste and is great for covering cakes. But it should be noted that the product never turns snow-white, it always has a specific creamy tint. If desiredto make the coating for the treat more saturated tones, the use of food coloring is recommended. Mastic can be dyed with natural juices (spinach or beets), but be aware that juices greatly thin this product.

Cream with condensed milk for mastic

In mastic cake recipes, condensed milk is one of the most sought-after products. To even out the surface of the dessert and effectively fill the pits between the cakes, many home craftsmen make a cream for mastic with condensed milk and butter. It is easy to prepare and does not require any additional skills and training.

Use for this:

• 250 g butter;
• one can of condensed milk;
• crumbled cookies or cake layers - optional.

Cooking

Let's start cooking:

1. The oil is laid out in advance: it is necessary that it softens at room temperature. It is placed in a bowl, where it is combined with condensed milk.
2. All beat by hand using a whisk or mixer. The mass should turn out to be completely homogeneous and plastic.
3. Crushed scraps from cake layers or cookies are added to it and mixed thoroughly. The amount of crumbs used should allow you to create a soft, medium-thick cream that can be easily spread on the cake with a spatula or knife.

If the surface of the cake should be perfectly smooth, it is recommended to dip the tools in hot water and use them without wiping, but only splashing water from them - run them several timessurface.

After the perfect smoothness of the surface of the treat is achieved, the cake is hidden in the refrigerator to thicken it. Subsequently, various mastic figures can be laid out on the surface.

Marshmallow mastic

The most common way to make a dessert decoration is the recipe for marshmallow cake fondant.

With this product, as the craftswomen assure, it is very pleasant to work with. The mastic is able to easily take the desired shape, rolls well and does not stick to the hands, while staining quite evenly. Marshmallows are considered by many home confectioners to be the perfect product for making mastic.

What is this?

Marshmallows are Anglo-American candies made from marshmallows (soufflé). They have nothing in common with our marshmallow, although the name "marshmallow" is translated into Russian as "marshmallow". Masters recommend using white candies, which are easy to paint in the right colors. If there are two-color candies, they are separated and different shades are used separately.

Preparing marshmallow-based mastic: composition

One of the recipes for making mastic for a marshmallow cake involves the use of:

• marshmallow air marshmallow - 100 grams;
• lemon juice - 2 table. spoons;
• sifted powdered sugar - 100 grams.

Cooking method:

1. In accordance with the recipe for mastic cake marshmallow spread in a large container and,sprinkled with lemon juice, heated in the microwave until the mixture increases in volume. This will take no more than 1 minute. By heating marshmallows, they can be mixed once or twice.
2. Heated marshmallow is thoroughly kneaded and kneaded with a spatula (the mass becomes like chewing gum). Powder (sugar) is gradually added and then the mass is kneaded like dough.
3. It should be borne in mind that when hot, the mass absorbs more powdered sugar than is required in the cake mastic recipe. You should not rush to add more powder than indicated, you need to give the mastic some time to cool and “rest” (about 2 hours). You can add additional powder to the finished cold mastic, but it is impossible to remove the excess.

About the benefits

The indisputable advantages of this type of "sugar dough" should be called the fact that this product can be used both for coating and wrapping cakes, and for creating figurines.

In accordance with the recipe for mastic for covering the cake, during the kneading process, add 1 tbsp. l. butter and powdered sugar. The result is a pliable, soft mass that can be easily covered with a confectionery product. And for modeling, they use dense, tight mastic with a lot of powder and no oil.

One of the undoubted advantages of the product, according to the housewives, is that it is two-colored: you can create a perfectly white cake surface using white candies, or a colored one using multi-colored ones. Thismastic is a great option for those who do not have a set of food coloring in their kitchen arsenal. According to reviews, this mastic has a pleasant sweet taste and aroma of airy marshmallows (vanilla, strawberry, lemon - depending on the flavoring added to it).

Tips

1. Powdered sugar for mastic should be used very finely ground. The sugar crystals in it will break the layer when rolled.
2. Depending on the type of candy involved, the amount of powdered sugar can be used much more than indicated in the recipe, so it should be stocked up in advance in sufficient quantities. If during the kneading process the mastic remains sticky for a long time, the powder must be kneaded until it acquires the desired consistency.
3. Mastic coating is not recommended to be applied on a damp surface - on cream (sour cream), soaked cakes, etc. Under the influence of moisture, the mastic coating and figures quickly dissolve. Therefore, between it and the cake, there must be a "buffer layer" - marzipan or butter cream (thin layer).
4. When using buttercream, it is necessary to refrigerate the cake before applying the fondant coating until the cream has hardened.
5. In order to glue different parts of the mastic figures or to glue decorations on the mastic coating, the gluing place must be moistened.
6. Long exposure to air dries out the mastic. Experts recommend creating figurines for decorating a cake in advance and letting them dry thoroughly. Volumetric figures, for example, are attached to the cake just before serving, otherwise they may absorb moisture from the environment and fall off.
7. In a room with high humidity, the cake covered with fondant is covered with condensation when it is taken out of the refrigerator. If there is still some time left before serving, during which the cake should stand, taken out of the refrigerator, the moisture from the mastic should be carefully drained with a napkin. You can also dry the cake under a fan.
8. If the cooled mastic does not roll well, then it is recommended to slightly heat it in a warm oven or microwave, as a result of which it will become plastic again.
9. Unused mastic is stored in the refrigerator for 1-2 weeks or in the freezer for about 1-2 months. It must first be wrapped in plastic wrap.
10. Finished mastic figurines (dried) are stored in a dry place in a tightly closed box for several months.

Chocolate mastic

Another popular homemade fondant recipe is to make it from chocolate. Is it possible to find a person who would not like this dessert? Let's find out how to make chocolate fondant for a cake. We offer a recipe with a photo later in the article.

You will need:

• marshmallow - 100 grams;
• chocolate - 100 grams;
• butter - 1 table. spoon;
• fat cream - 2 table. spoons;
• powdered sugar - 200 grams.

How to cooktreat

The cooking steps are as follows:

1. First, melt the chocolate using a water bath or microwave.
2. Then marshmallows are added and mixed.
3. The composition should be heated so that the marshmallows increase in volume, and stir well. The consistency of the mass should be completely homogeneous and viscous.
4. Warm cream is poured into this mass, butter is added. Stir well to get a homogeneous mixture.
5. Next, you need to gradually add a little powdered sugar (sifted) and knead like a dough.
6. The finished mastic (soft and supple, not sticky to hands) is wrapped in a film and allowed to rest. Such mastic is used to cover cakes and sculpt figures from it.

Nuances

The mass used for modeling is made denser than for covering (the density can be adjusted by adding powdered sugar and / or starch). Chocolate mastic has a pronounced taste and aroma of chocolate. Depending on the type of named dessert used, the mastic may be brown or cream in color. If desired, it can be tinted (if it is based on white chocolate). Food coloring is recommended to be added at the stage of kneading the "sugar dough".

On gelatin

We bring to your attention another simple recipe for cake mastic - on gelatin. Ingredients:

• gelatin - one tsp;
• water (cold) 40-50 grams;
• lemon juice - 0.5 tsp;
• add dyes and powdered sugar if desired.

Production:

1. Gelatin is soaked in water until it swells (it will take from 10 minutes to one hour).
2. After swelling, it is heated until dissolved. Never boil! When boiled, gelatin loses its qualities.
3. Further, lemon juice and, if necessary, dye are added to the gelatin. After that, powdered sugar (sifted) is mixed in there. It will take about 100 g. The mass should turn out to be plastic, soft, not sticky to the hands. You can try to stretch the mastic - it is necessary that it stretches well. If this is the case, no more powder should be added: excess powder will make the mastic stiff.
4. The product is wrapped in foil and put in the refrigerator.

Features

Gelatin mastic is used for sculpting excellent figures, it dries quickly enough. But it will not be possible to cover the cake with this product. Gelatin mastic has a neutral (just sweet) taste, since, in fact, it is sugar that is its main product.

In closing

The most common types of mastic described in the article are easy to make in the home kitchen from quite affordable ingredients. Of course, some skill and experience is necessary for high-quality performance. But it is enough just to practice a little, having tried each of the described types of mastic, and you will certainly opt for the best of them, which will turn out better and better every time!