Mastic from condensed milk. Milk mastic on condensed milk. Mastic with condensed milk - recipe

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

At anniversaries, weddings and - especially! - for children's birthdays, it is not so much the cake itself that is important, but its decoration. The figurines of the bride and groom made of food mastic look very touching. And the kids will surely like whole compositions based on the popular cartoon "Masha and the Bear" or the computer game "Angry Birds". You can, of course, go to the store and buy ready-made cake decorations from marshmallows, glucose and glycerin. But, firstly, all these garlands, beads and bows with flowers do not bear a trace of your individuality and creative imagination, and secondly, they are not cheap. Therefore, today we will learn how to make mastic from condensed milk. The recipe is very simple, and the result will please even a beginner. It may not be possible to mold the figures beautifully the first time, but the mastic will certainly turn out delicious.

Ingredients

What do you need for this? Decorating a cake with mastic does not require components that devastate the family budget. Everything, thatnecessary, so it's a can of condensed milk, dry cream, powdered sugar and lemon juice. Well, food coloring, of course, unless you decide in advance that your cake will be uniformly beige. But now let's talk about the quality of the products, because the success of the business depends on it. Powdered milk or cream should be fresh, not stuck together in a piece, a pleasant cream (not yellow) color. It is advisable to take powdered sugar of the finest grinding so that the mastic from condensed milk does not crumble and does not tear, but is elastic. Have potato starch handy just in case. Dip your fingers in it while sculpting, then the mastic will not stick to your hands. Vodka will give your sculptures an appetizing shine. And, finally, condensed milk. Take Belarusian or Ukrainian products. Condensed milk should be made from whole milk and sugar, not chemicals.

Which cream for mastic with condensed milk to choose

Before we started making this complex ingredient, let's think: do we need it? After all, if the top of our cake is covered with sour cream, protein cream, or whipped cream, decorations made from condensed milk and sugar will simply dissolve in a humid environment. For the same reason, mastic decor cannot be applied to cakes soaked in rum or jam. But even on the “bare” dough, the coating of powdered sugar and milk will not hold. The cake needs to be flattened first. To do this, use butter cream, marzipan or ganache already frozen in the refrigerator. Have you baked a honey cake? Here is the perfect cream for mastic. Butter, condensed milk and melted chocolate (all components in equalproportions) are beaten with a mixer until smooth. At the honey cake, we equalize the edges with a knife, knead the crumbs with a small amount of cream. It turns out quite a viscous mass. With a spatula dipped in warm water, apply it on top of the product and put it in the refrigerator. Then add the rest of the cream. We freeze again. The base for the mask is ready. Now you can start covering.

Another cream for mastic

Mix room temperature butter with melted natural chocolate without any fillers (preferably black, bitter). The proportions are approximately one and a half to one. When you get a homogeneous chocolate butter, you can mix in a little boiled condensed milk. Beat the whole mass in a mixer to get a gentle and fluffy cream. Apply it to the top and sides of the cake. Milk mastic on condensed milk will stick well on this cream. But for this you need to let it stand for several hours in the refrigerator.

Mastic with condensed milk: recipe

First, mix the bulk products. In a deep bowl, combine milk powder or cream and powdered sugar. It is best to sift both of these ingredients through a sieve to avoid the formation of lumps. If they are present in the mastic, it will come out brittle and crack. In what proportions do you mix cream with sugar? So far, on an equal footing - a glass each. Mix well. We begin to pour in the condensed milk, constantly wielding a spoon in one direction (for example, counterclockwise). So that the mastic does not come out cloying, you can replace some of the powdered sugar with starch. Thisthe component will give the entire mass the necessary viscosity. For taste, you can acidify the mastic with a teaspoon of lemon juice. Sprinkle the work surface generously with powdered sugar (about another half a glass). We shift the mastic from the bowl onto it. Continue kneading, adding powdered sugar from the periphery to the center, until the mass becomes elastic and stops sticking to your fingers.

Give desired color

Natural mastic from condensed milk turns out to be a flesh-colored, beige shade. To give it color, you need to use food coloring. They are sold in stores, often before Easter. After all, it is at this time that “colored” eggs are needed. If the dye is dry, grind the powder and mix it with the amount of mastic that you need. To do this, initially calculate how many green leaves, red, orange and blue flowers should be. You can act differently, wielding with liquid dye. First, we sculpt a rosette. Then, with a pipette, we drip a drop of red paint on top of it. It will turn out very original - the color will not be solid, but with overflows from beige to rich scarlet. Don't be afraid to use natural colors too: raspberry jam syrup (red), carrot juice (orange), beetroot extract (bordeaux), cocoa powder (brown), brilliant green.

How to store mastic

This product dries quickly when exposed to air, causing figurines to crack and crumble. In the refrigerator, uncovered milk mastic on condensed milk absorbsthe condensate there. From this process, the stucco "floats" like melted ice cream. Which exit? If we use mastic for covering the cake (covering the top with an even layer), then we can apply it immediately. But it’s best to sculpt figures before serving. In the meantime, the mastic needs to be rolled into koloboks or sausages of different colors, wrapped tightly in cling film and put in the refrigerator. When you pull it out and start sculpting, you will find that the mass has become more solid and crumbling. Don't be scared. Warm it up in your hands and it will return to its former elasticity.

Sculpting figurines

In order for the plasticine qualities of the mastic to fully manifest themselves, you need to wrap the multi-colored pieces in cling film and let them lie in the refrigerator overnight. After that, take it out and leave it for half an hour. Mastic from condensed milk will soften during this time. Before sculpting, we pinch off a piece and knead it with our hands. We try, what are its qualities? If the mastic sticks to your fingers, add powdered sugar. In the case of a too hard and inelastic product, add a little condensed milk, lemon juice or boiled water. We work on a surface sprinkled with powdered sugar - so the products will not stick to the table. In addition to creative imagination, we will arm ourselves with a small knife with a sharp tip. If you need to connect two fragments of mastic, it is necessary to moisten the gluing points with water or egg white. In this case, you will need a silicone brush.

Some secrets for working with mastic

Small figurines are best done shortly beforesupply, as they will dry out in the air. And on the cake or in the refrigerator, they can go limp. A three-dimensional sculpture composed of several fragments, on the contrary, must be made in advance and allowed to dry. Then carefully wrap it in cling film and store in the refrigerator until attached to the cake. Condensed milk mastic will look like a shiny glaze if it is smeared with vodka or alcohol before serving. Also, these volatile elements can be used to dilute powdered dyes and soak the mass with them before sculpting. If the mastic is too hard and does not roll well, warm it up for a couple of seconds in the oven or microwave - and it will become like plasticine again.

How to make a smooth cake wrap

We cover the top and sides of the product with marzipan, ganache or well-cured butter cream. We lay out a large piece of cling film on the table. Lightly sprinkle it with starch or brush it with vegetable oil with a brush. Mastic for condensed milk cake should be at room temperature. Roll it out with a rolling pin dusted with starch or powdered sugar. The layer should be larger in size than the top of the product and its sides. Wet the marzipan with cold water. We take the cling film by the edges and carefully transfer it to the top of the cake, wrap the sides, cut off all protruding tips. Without taking away the polyethylene coating, we lightly run a rolling pin over the mastic to expel all air bubbles. After that, the film must be removed.