DIY mastic cake: photo, master class. How to decorate a cake with fondant: for children, wedding

What is the main dish at any holiday? What is the one thing no birthday can do without? And what dessert are all guests looking forward to with pleasure? Of course it's a cake!

Today, probably the most popular are cakes made with mastic. They are beautiful, hold their shape perfectly, and the incomparable decorations made from this product can be safely eaten. Mastic cake for children is very popular, because parents can please their child by giving him a dessert decorated with figurines of their favorite cartoon characters.

But our article is intended for those who want to learn how to create delicious beauty themselves! A mastic cake made with your own hands is not a dream, it is a completely doable task! And our master class will help you with this.

The preparation of dessert takes place in several stages. The first is to determine the type of mastic from which you are going to make the cake.

What kind of mastic is there and where to buy it?

Before you start telling us how to decorate a cake with mastic, you need to be clear: what is it anyway? This is a viscous, plastic substance, very similar to plasticine. Thanks to these properties, confectioners began to do more than just make delicious desserts. In their ingenious hands real works of art are born! Often such cakes are not only eaten, it’s a shame to cut them!

There are different types of mastic, the most common of which are:

For modeling. The name itself suggests its purpose. It is very suitable for creating jewelry and figurines. It has a consistency that is soft on the inside but hard on the outside. This quality is great, for example, for creating jewelry using silicone molds. You will find out what it is a little later.
Floral. This mastic is ideal for creating delicate and complex decorations, such as small flowers. It contains more thickener, so it dries faster, but it rolls out thinner, is very plastic and holds its shape well. Decorating cakes with floral fondant is a very easy and enjoyable task.
Sugar. This is what is mainly used to cover cakes (this process is also called covering).

Mastic also comes in marzipan, milk and honey.

You must understand that it is not at all necessary to have all three types of the most popular mastic in your arsenal; you can get by with regular sugar mastic. Its other types are used, rather, by professional kitchen masters for greater convenience and to save their time. Ordinary housewives who want to please their loved ones with their own sweet masterpiece can only get by with sugar mastic.

Buying it is not so easy; it is sold only in specialized confectionery stores. If there is one near your home, then you are incredibly lucky. The best option is to order delicious “plasticine” from the online store in your city. If you don’t find one, don’t despair, you can make mastic yourself. How? Read on!

How to make homemade mastic from marshmallows?

It turns out that you can make mastic yourself. And it will cost you at least 2 times less. And this is not the only plus. Many confectionery masters claim that homemade cake mastic tastes much nicer than store-bought ones.

To prepare it (about 400–500 grams) you will need:

marshmallow soufflé – 100 grams;
soft butter – 1 tablespoon;
lemon juice – 1 tablespoon;
powdered sugar – 250–350 grams.

What is it - marshmallow? Not many people have heard such a mysterious name, but everyone has seen this soufflé! These are the same white and pink Bon Paris sweets in the form of delicious pillows or braids.

There are other manufacturing companies, but this one is perhaps the most popular in Russia. Many mothers deliberately prepare a children's mastic cake exclusively from marshmallows, since they have no doubt about the harmlessness of the composition of the finished product.

How to cook?

Place the soufflé in a bowl (not a metal one).
Microwave it for 5-10 seconds. The mass should then become soft.
Add 1 tbsp. l. soft butter at room temperature and 1 tbsp. l. natural lemon juice.
Mix everything thoroughly. The mass should become soft and homogeneous.
After this, add 1 tbsp to it. l. powdered sugar until the mixture reaches the consistency of a batter.
Place the future mastic on the table and knead like dough, adding powdered sugar again and again until the mass becomes viscous and plastic, but elastic and does not stick to your hands, similar to plasticine.

Please note: marshmallow soufflé comes in a variety of colors. Candies can be white-pink or yellow-white-pink. If you want to get mastic of a certain color, for example pink, then you can safely melt whole white and pink pads. If you need white mastic, then the soufflé will need to be cut and only the white part melted. But marshmallows will not produce pure white. It's always a little grayish. Keep this in mind if you want to make a pure white fondant wedding cake. In this case, it is better to purchase a finished product.

Rules for working with mastic

The mastic layer is best applied to a leveled, dry surface of the biscuit. To prevent the layer from showing through, the cake decorated with sugar mastic should be stored at low humidity, in hermetically sealed boxes or plastic bags. It is better to roll out the mastic on a table sprinkled with starch or powdered sugar. The optimal thickness for covering that will not tear should be 2-3 mm. The size of the surface of the “blanket” must exceed the area of the cake, then the mastic under its own weight will lie flat, without folds.

To prevent the mastic sheet from tearing when applying it to the cakes, use the original method:

Place the mastic between two large sheets of dense polyethylene, which are greased with vegetable oil.
Roll out to 2-3 mm thick.
Remove one sheet of polyethylene, carefully transfer it to the cake layer, place it evenly on the surface of the cake layer, then separate the second sheet of film.

To give the mastic a shiny look, after finishing the decoration, use a soft brush to cover it with a honey-vodka solution (1:1): the vodka will evaporate, and the figures and the covering will have a mirror-like varnished surface. You can store mastic prepared for future use in the refrigerator for a long time. The main requirement is that the container be hermetically sealed, without air access, which will prevent the mastic from drying out and not letting in moisture, which will cause the mastic to “float.”

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Cooking instructions

The chocolate must be cut into small pieces or grated.
The product must be melted in a water bath, but please note that the water should not boil under any circumstances. Then the chocolate will overheat, change its structure, and the mastic will not work.
After the mass becomes liquid, add 2 tablespoons of honey, slightly warmed but not hot. Mix everything with a spoon. The mass will immediately begin to thicken.
The resulting product must be kneaded well, like dough, for 20–30 minutes. During the process, cocoa butter will be released, do not be afraid of this, place some plate and let it calmly flow there.

Decorating cakes with chocolate fondant is less popular due to its slow drying, but is also possible. It is good for tight fitting. Shokomastic can be stored in the refrigerator, wrapped in plastic.

Chocolate

Decorating a cake is a delicate matter, since the finished appearance and aesthetics of the entire product depend on it. Chocolate is one of the favorite products for confectioners to decorate desserts.

People with a sweet tooth love chocolate for its melting taste and delicate texture.

The easiest way is to chop up a chocolate bar and sprinkle the resulting shavings on the cake. You can try a more complex method: to do this, leave the chocolate in a warm place for a short time so that it becomes softer. Then thin long shavings are cut from the tile with a sharp knife. They immediately begin to curl, and in order to fix the shape, they are placed in a cold place to harden.

Openwork curls look very elegant:

The tiles are melted in a small container over low heat. Templates of curls and patterns in the required quantity are drawn in advance on parchment paper. Then hot liquid chocolate is placed in a syringe and all the sketches are carefully traced along the contour. This must be done quickly and efficiently, as the mass hardens quickly

It is advisable to make several spare patterns, since the finished curls turn out to be quite brittle and can simply fall apart into pieces if handled carelessly. The parchment with the painted curls is placed in a cold place until it hardens completely. Then the openwork products are carefully separated from the paper and laid out on the cake.

It's very easy to make chocolate leaves. To do this, take foliage from any tree, wash it thoroughly, and then cover it with melted chocolate and place it in a cold place. The most important task is to carefully separate the real leaves from the edible ones.

Watch this video on YouTube

Coloring mastic. What do you need to know?

Before you plan to make a mastic cake, you need to clearly imagine what exactly you want to see in the end result. What color will the dessert be, how will you decorate it, will there be inscriptions on it and much more.

After you decide on the type of mastic (it doesn’t matter whether it’s purchased or homemade), it’s time to think about the color.

There are several options for coloring mastic:

If you make it yourself, you can color it during the cooking process. Dye (dry or gel) is added at the stage of mixing the still liquid marshmallow or white chocolate. This method is only good if the entire mastic cake is the same color - both the coating and the decorations.
You buy or make white mastic, and add a few drops of dye to the finished one, kneading the mass until it acquires a uniform, even color. Dye is added using a toothpick. It is dipped into colored gel and lines are applied to the finished mastic. Knead. Evaluate the resulting color and, if necessary, repeat the procedure. This option is good because you can paint the mastic in different colors and do it with exactly the volume that you need.
The disadvantage of the first two options is that the color of the mastic will not be very bright. It will always be more pastel than flashy. The third option is suitable for those who want a rich, eye-catching color. It is necessary to dilute the gel dye with a few drops of vodka, apply it to a sponge and use it to quickly blot the already covered mastic cake. The color is even and bright.

So, your mastic is already ready. You decided on a color and painted it. It's time to think about the filling: what will you hide under the mastic?

Useful tips

To make your child’s holiday a success, you need to take a lot into account. Some tips for parents to help you cope with cake decorating and organizing the party:

Sometimes the design plays a bigger role than the taste of the dessert. Spare no effort in creating interesting figures for your child.
Don't forget about candles if you're celebrating a birthday. It is not necessary to place as many candles on the cake as the birthday is; candles in the form of numbers are available for sale.
Children will like colorful and bright cakes more than restrained plain ones. The exception is melted chocolate topping; it fascinates kids with its sweetness and taste.
Not all children will like rich cream. It is better to choose light creams, whipped cream, chocolate, ice cream.
It is easiest to cut out various shapes from sponge cakes. It can be a number, a heart, a flower or more complex shapes.
Dyes are an integral part in preparing cream or mastic for a children's cake. Not all housewives trust store-bought food colors and prefer to replace them with natural ones. To obtain shades of pink, fresh beet juice is used, spinach gives green, and carrots provide an orange shade. An important point: to prevent the mastic or cream from acquiring a vegetable taste, add juice in the amount of 1 teaspoon, no more.
Natural flavors for children's desserts: coffee, cocoa, vanilla essence, chocolate, citruses, honey.
For a large children's group, cake decoration matters. The more different elements - flowers, beads, waffles, etc. - all the better. If there are two berries on the cake, then those who don’t get them will be a little upset. Decorations are just as important as the cake itself and should be enough for all guests.
Ask your child what he wants to see on the holiday table. Children's imagination often produces unique and interesting ideas. Cutting out figures, sculpting, and gluing them onto a cake is fun and can be done by kids; a cake prepared together will be twice as tasty.

Homemade cakes, decorated with love, are superior to store-bought ones in all respects. Choose a light and tasty cream and impregnation, add colors and unusual shapes, and the children's party will be a great success.

What dough and filling is best to prepare for mastic?

Probably one of the most exciting questions for novice cooks is: “What kind of cake should I bake with mastic?” The most common version of the tight test is, of course, a sponge cake. It is delicate but holds its shape well. It can be cut into cakes and made into delicious dips and fillings.

The most suitable and delicious recipe for a sponge cake decorated with mastic is this:

Beat 200 grams of soft butter at room temperature with 200 grams of powdered sugar.
Add four eggs to the mixture and beat everything until the sugar dissolves.
Add premium flour (300 grams), sifted through a sieve and mix everything well.
Bake until done.

Both a sand cake with mastic and a honey cake are ideal.

But not everything is as simple as we would like. Sugar mastic is afraid of moisture. That is why biscuits intended to be covered with it should not be too generously soaked in syrups. The cream for layering the cakes should also not be very soft.

Mastic is a fairly heavy product, and such delicate cakes, such as “Bird's Milk” or “Broken Glass” with an airy and delicate soufflé inside, are not suitable for covering.

You should know that under no circumstances should mastic be placed on top of whipped cream, yogurt cream, or the like. In this case, it will simply melt and “flow”.

But don’t despair, you can still make your favorite layers from almost any cream inside the cake. Culinary experts have come up with a solution. In this case, the outside of your cake just needs to be coated with a special cream that is suitable for covering with mastic. That is, you will have 2 creams. Internal, to your taste (the most important thing is that the structure of the cake itself is strong and stable), and external, on which the mastic will be placed.

Thus, there can be a lot of taste variations. This means that your own mastic cake, made with your own hands, will undoubtedly become one and only.

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This is a rather complex dessert, but it has a lot of advantages: it is light, original, can be made in advance, and does not spoil for a long time. You can safely put it on the table after fatty dishes. You just need to make the molds in advance. To do this, the forming rings are covered with cling film on one side and secured with threads.

Ingredients for Explosive Mandarin:

1 layer: tangerine puree - 160 g, granulated sugar - 20 g, soaked gelatin - 4 g per 20 ml of water;
2nd layer: tangerine juice - 90 ml, sugar - 25 g, chicken egg yolk, starch - 4 g, cream 33% - 100 ml, soaked gelatin as in 1 layer;
3rd layer - cake layer: white chocolate drops - 100 g, soft butter - 60 g, corn flakes - 70 g;
cream mousse: Greek yogurt - 200 ml, vanilla (paste or essence) - 1 tsp, cream - 300 ml, powdered sugar - 75 g, 3 portions of soaked gelatin;
velor for decoration: chocolate drops (white or milk) - 120 g, cocoa butter - 60 g; gel coloring Cake Colors – 20 g.

The highlight of the dessert is the explosive caramel. It is added to the cake. You can use GUZMAN or Panda. The flavoring additive contains lactose. If those invited are allergic to it, this ingredient is not used.

Step-by-step recipe with video:

Tangerine puree, previously crushed in a blender, is ground through a sieve to remove fibers - it is convenient to use a silicone spatula.

Transfer it to a saucepan, fill it with water and dissolve sugar in it. Heat over medium heat, bring to a boil. Allow to cool to 60°C, pour in gelatin, mix and pour into mold - this will be the bottom layer. Put it in the freezer.

Grind the yolk with sugar directly in the saucepan until it turns light, add corn starch and tangerine juice. Bring to thicken over medium heat, stirring continuously. As in making the first layer, gelatin is poured in.

Whip the cream to soft peaks, combine with tangerine mousse, and bring until smooth. Pour into the mold and put back in the freezer.

To prepare the cake, melt white chocolate in the microwave (or in a water bath), combine with soft butter, and beat everything at high speed with a mixer or blender.

Grind corn flakes into crumbs, mix with a butter-chocolate mixture and explosive caramel (100 g “Guzman” or 60 g “Panda”). Transfer to a second form and also put in the freezer.

After 3-4 hours - the prepared ingredients should harden - begin making the mousse. Whip the cream to soft peaks. Mix yogurt, vanilla, powdered sugar, heated gelatin

Carefully add the creamy peaks with spoons and bring until smooth.

To assemble the cake, you can use a shaped silicone mold or a regular sponge maker.

Pour in half the mousse and let it thicken for 5-10 minutes.

Frozen layers are laid on top and coated with mousse.

Cover with cake.

The assembled dessert should stand in the freezer for 12-15 hours. Then it is allowed to melt slightly. To do this, place it on the refrigerator shelf for 3-4 hours.

Before decorating, the dessert is turned over. Lubricate the sides with mousse.

Melt all the velor ingredients, mix and cover the surface of the dessert. Additionally, you can decorate with mint leaves.

Attention! Another 1 hour on the refrigerator shelf and dessert is ready to be served.

Cake leveling cream recipes

What kind of magic creams are these? You probably already have this question. There are only two most popular types of leveling creams.

“Cream from boiled condensed milk with butter”

It is perhaps the most common, as it does not require much skill or time. It is necessary to mix well 200 grams of soft butter at room temperature and 150 grams of boiled condensed milk. The cream is ready!

"Chocolate ganache"

To prepare it you need:

2–3 tablespoons of powdered sugar;
30 grams of butter;
100 grams of chocolate;
110 ml cream (30–35% fat).

Let's start cooking:

Chop the chocolate and place in a bowl.
In a saucepan, thoroughly mix the cream with sugar, bring the mixture almost to a boil and turn off (do not boil!).
Pour the hot mixture into the chocolate, wait a few minutes and mix thoroughly.
Add butter and stir the mixture again. Ready!

And now, using any of these creams, the cake must be prepared for covering with mastic. It's not enough to just coat the cake. Its surface must be perfectly flat!

That’s why these creams are called leveling creams. With their help, the future mastic cake will turn out perfectly smooth and beautiful, because with any convexity of the cream, defects will be visible. To make the dessert look neat, we recommend leveling its surface in three stages.

Spread a thin layer of cream over the top and sides of the cake; it will smooth out all the major irregularities. Cool in the refrigerator until the first layer of cream hardens.
Cover the cake with a second, thicker layer of cream. Try to give the surface as even a finish as possible. Chill again in the refrigerator until firm.
Heat the knife on the stove (not hot water, it should be dry). Using a hot knife, smooth the cream to an ideal, beautiful and even surface. Place the cake back in the refrigerator.

So, a huge, important stage has been passed! We already have a beautiful, leveled cake! The mastic for a birthday (or other holiday) is also ready, all that remains is to cover our gorgeous, delicious dessert.

Decorating the cake

Step-by-step instruction

Bake and assemble the cakes. It is convenient to do this on a cardboard backing covered with a bag. You can also use gift paper. We cut out a shape from baking paper along the contours of the cake. Then the substrate will remain clean when decorating.
Assembling the cake. In our case, two-color biscuit cakes and custard with condensed milk and dried fruits.
In order for the cake to soak properly and take shape, it needs to be kept in the refrigerator for about an hour. If it sag already under the mastic, sloppy folds appear on the sides.
To make it easier to level the cake for frosting, trim the sides. Don’t rush to eat the scraps - they need to be ground and mixed with cream. The so-called “potatoes” can be used to level out errors on the cake or lay out the desired shape if the cake is shaped (ears, a dog’s muzzle, etc.).
For mastic, baked goods must have a perfectly flat surface. For leveling, we will prepare a special cream, which is applied under the mastic. There are different recipe options, the simplest one is made from butter and condensed milk.
Keep 200 g of butter (not margarine!) at room temperature until softened (about an hour).
Beat the butter until it turns white, add half a can of condensed milk and continue beating until a fluffy, homogeneous mass is obtained. As an option, you can take chocolate butter of sufficient fat content. Sour cream based cream is not suitable for this - the mastic will slip and leak. If the oil is not fatty enough, the cream will not harden as it should. For the same reason, we add condensed milk strictly according to the norm.
Using a wide knife or spatula, cover the surface with butter cream and refrigerate for an hour.
Level the cake. For work, a knife or spatula must be heated in the flame of a gas burner or in hot water and wiped dry. With a warm knife, the cream will melt (the top layer), evenly filling all the depressions. If the defects are large enough, add cream. If it does not hold well, put it in the freezer for 10 minutes - it will be easier to level.
The ironed cake should be put back into the refrigerator for about half an hour.
If necessary, continue leveling - this is a very important stage: a perfectly even cake will be beautiful even with minimal decoration, but a sloppy one cannot be corrected with any amount of artistry.
Finally we came to the main thing - how to cover and decorate the cake. So, prepare the mastic of the desired color according to one of the recipes.
Roll it several times with a plastic rolling pin to remove any grain. You can also sprinkle the rolling pin with powder. Remove the bag from the backing.
Roll out the mastic into a layer one and a half times larger than the surface area of the cake. In this case, it will be enough for the sides. The edge with all the folds should be on the board.
There is a special iron for mastic (you can also take another object with a smooth surface - a canning lid). Iron all the mastic - this gives it a glossy surface.
Rolling it around a rolling pin, transfer the layer onto the cake.
Level it again - first the top part, then the side. Make sure that the mastic is laid evenly, and control bubbles and folds.
Excess mastic can be cut off with a knife (conveniently, a pizza cutter) or left for frill, trimming the edge and forming folds.
A perfectly straight edge for a cake can be achieved by leveling the sides using two irons (or lids) positioned perpendicularly.
We add decorative elements from mastic; you can make the surface shiny by washing it with a brush and water. Bon appetit!

How to decorate a cake with fondant will complement the video with new ideas
https://youtube.com/watch?v=wwqeZc7zRcc

What tools are needed to cover a fondant cake?

For further work with mastic you will need the following:

Rolling pin. It can be regular (wooden) or silicone. Professional confectioners choose silicone models with a rotating handle. This is the most convenient way to roll out the mastic.
Silicone mat. But you can do without it if the table surface is smooth and without flaws.

Pastry iron. This is a device with which the mastic on the cake is leveled. This is an extremely convenient thing. After all, you will never be able to press the mastic onto the cake with your fingers so smoothly.
A regular knife or a round one (for pizza). The latter is more convenient to work with and is necessary for cutting mastic.

Powdered sugar. Needed for rolling out mastic to prevent it from sticking to the table.

The wrapping process. Step by step photos

How to properly cover a mastic cake? Our master class will show you this in great detail! So:

Sprinkle the table with powdered sugar.
Roll out the mastic with a rolling pin so that its thickness ends up being 3-4 mm.
Carefully take the fondant sheet from below with your hands and place it on the cake.
Using a pastry iron and light pressure, smooth the sheet so that it fits snugly against the surface of the cake. Start from the top and then move to the sides. Make sure that no air bubbles form. To avoid this, the iron must be worked from the top of the cake to its bottom.
Using a round or regular knife, cut off the excess mastic and put it aside. Please note that in the photo the cake is on a base, and the mastic is cut along the line of the base. If there is none, just cut off the fondant along the bottom edge of the cake.
Admire the creation - what a beautiful dessert it turned out to be (and almost ready)!

How to decorate a cake with fondant? You will find out about this very soon!

Sweets on the cake: what can be used

Parents usually strictly monitor what their child eats and try to exclude harmful sweets. But on a special day you can make an exception. Colored M&Ms jelly beans will be a bright and beautiful decoration for the cake. If the sponge cake is covered with condensed milk, nuts, chocolate chips or candies would be a good addition. On the light cream you can place colored marmalade, confectionery sprinkles, coconut flakes and even Raffaello candies or small meringue cookies.

A win-win option is a fruit decoration. For example, from pieces of fruit and berries, placing them on skewers, you can create an interesting composition. More useful decor options: puffed rice, candied fruits, corn flakes.

Cakes with clear images are especially admired. They are made using a food printer on wafer paper. You can order printed pictures or buy ready-made ones. A boy will like images of superheroes, a girl - princesses and animals.

What equipment do you need to have to decorate cakes with fondant?

You can decorate the cake with fondant without having anything at all except scissors and a knife. Or you can buy a couple of silicone molds - and then the process of creating flowers and various figures will be simplified to a minimum! What is a mold? This is a silicone mold for making various jewelry. How to use it? Nothing could be simpler. You need to put a piece of mastic into the hole of the mold and press it tightly so that you are completely sure that it has filled every millimeter of it. The form can be placed in the freezer for a couple of minutes, then carefully remove the resulting figure or flower.

For beginners working with mastic, this is simply an ideal option. Using molds you can decorate dessert not only quickly, but also very beautifully.

You can learn to sculpt flowers and figures from mastic with your own hands. There are a large number of video lessons of this kind. After practicing a couple of times, you will surely be able to create something beautiful.

Well, another option is possible: buy ready-made cake decorations in specialized stores.

Now you know the basic principles and nuances of making a cake covered with mastic. These main stages remain unshakable for a cake of any shape and design.

Decoration with cream

You can decorate a cake with cream in different ways. Roses, leaves, various curls and borders are made from the creamy mass - it looks very elegant and festive. But in order for these delicate products to keep their shape, you need to choose a suitable cream, and it is better to give preference to oil.

Decorating cakes with cream is quite a fascinating process.

To prepare butter cream you will need a minimum of ingredients:

melted butter - 1 pack
condensed milk – 10 tbsp. l.

The butter must first be removed from the refrigerator so that it melts, and then beat with a mixer until soft and fluffy. After this, add condensed milk in small portions and beat the mixture until smooth.

If desired, the mass is divided into several portions and different dyes are added to them.

You can buy them ready-made or make them yourself:

yellow color comes from saffron;
orange – orange or juicy young carrots;
scarlet – cherries, beets, cranberries;
light green – spinach;
brown – cocoa.

To make the cream decor neat and beautiful, you need to use special syringes with different attachments. If there are no such devices, you can make an imitation of a syringe from a thick sheet by rolling it into a cone and cutting off the sharp corner. You can do the same with a regular thick bag. Then the resulting blank is filled with cream and squeezed out through a small hole. This way you can draw straight or wavy stripes, leaves, flowers, ruffles, and inscriptions.

Watch this video on YouTube

Children's cakes made from mastic. Photo

For boys, the most desirable thing, of course, is a cake in the shape of a car. Making it is not as difficult as it seems at first glance. All stages of preparing sponge cake and cream remain the same. It's all just a matter of your imagination. The cake will only need to be shaped like a car body. After covering the entire dessert with mastic, you need to cut out the machine parts for decoration; this can be done with a knife or ordinary scissors, and glue them with ordinary water. Since mastic is sugar, water acts on it like glue.

A mastic cake for a girl is undoubtedly best designed in the form of a doll. It's much easier to make it than a machine. The cake needs to be shaped into a dome. This will be the doll's skirt. And all you need to do is stick the doll’s legs into this dome. Specialized stores sell a special top part of the doll for cakes like this. But it doesn't come cheap. Why spend money if there is practically no difference, and the doll can be washed later? After fixing, the cake can be covered with mastic in any way your heart desires. You can make folds, a train, glue bows and flowers. The upper part of the doll can also be decorated with individual pieces of mastic.

If your child is crazy about a popular cartoon character, you can make a figurine of him from mastic. Dare, create, try! And your children will say with pride and love: “Our mother is the best!”

Birch Cake

Products

ready cake;
birch tree trunk template made of paper;
mastic;
food colorings;
“potatoes” - a mixture of cake crumbs and cream.

Step-by-step instruction

From the “potatoes” (see previous MK) we form a birch tree trunk using a stencil.
Roll out the mastic and place it on the “potato” trunk, pressing well.
We cut off the excess, draw stripes with paint, food markers, and chocolate.
While the birch tree dries, prepare the cake. Prepare the cakes under pressure.
Coat and level with cream as in the previous MK.
Tint two pieces of base mastic with blue and green paint. Combine with white and roll out all parts together.
Prepare leaves from green mastic and draw veins.
You can make other decorations in the same way - mushrooms, flowers.
Collecting decorations for the cake.
Cover the cake with the base.
We transfer the finished trunk and attach the leaves to it.
Glue the remaining decorative elements.
We add gloss with water. We admire the creation of our own hands.

Wedding cakes made from mastic. Photo. Nuances in preparation

These mastic cakes are especially popular. They are very beautiful, and there are a lot of ideas for their design. But it’s not at all necessary to come up with grandiose bouquets of flowers. A simple design that even a beginner can handle is by no means the worst thing.

Perhaps the easiest, but no less beautiful decoration for a wedding cake can be ordinary mastic balls or confectionery sprinkles.

Bows of various sizes can also serve as a simple but elegant solution. You can play with colors, because no one said that wedding means it has to be white.

The most ordinary stripes on a cake can add real zest and elegance to a sweet dessert. A wedding cake made from mastic is actually not so much difficult to decorate as it is to “assemble”. The main difficulty in cooking is attaching its tiers if there are several of them. If there are two tiers, then usually the second is simply placed on the first. But in this case, the sponge cake should not be too soft or with a delicate filling, otherwise the lower tier threatens to be crushed under the weight of the first.

Everything becomes much more complicated when there are three or more tiers. Then a substrate of the required diameter is purchased for each of them, and each layer of the cake is placed on it. In addition, each tier is strengthened with special wooden sticks. They are used to pierce all layers (except for the very top) in several places and cut them so that their height exactly matches the height of the tier itself. Thus, the upper tier on the base will lie not just on the lower ones, but also on wooden sticks that will not bend and will firmly hold the weight of the entire cake, preventing the dessert from deforming.

Now you know how to make a mastic cake with your own hands. The master class revealed in detail all the stages of preparing this delicious dessert. And if before reading our article the task seemed impossible for you, now you are probably excited about this idea and will delight your loved ones with a wonderful, incomparable cake! We believe in you! Everything will definitely work out!