How to make fondant for cake at home

Cooking with mastic, you can turn even the most ordinary cake or home-made cake into a true masterpiece of culinary art. The main types of mastic, which received particularly widespread are gelatin, milk and rolled fondant.

Milk mastic

To prepare this putty you will need:
Milk;
Powdered sugar;
Condensed milk.

All the ingredients to combine in the ratio 1:1:1 and knead thoroughly until the mixture becomes like soft clay. Mastic is ready. Its color usually is never white, but the taste of this product is just amazing.

Gelatin fondant

This recipe is more complicated, but the result turns out excellent. Their gelatinous putty to sculpt the figures more delicate work.
To prepare the mastic on the basis of gelatin you will need:
Water;
Gelatin;
Powdered sugar.

2 tablespoons of gelatine to soak in cold water and leave for a few hours, then put the saucepan with the gelatin solution on the fire and bring to dissolve lumps. Boil the gelatin solution in any case should not be, otherwise it will lose its adhesive properties and its smell will be quite unpleasant.
When gelatin is completely dissolved, enter the 2-3 cups of powdered sugar and carefully stir the resulting mass. To give the mastic desired color, you can add food dye, but if dye is a liquid form, you have to increase the amount of powdered sugar, the mass was dense. If you do not want mastic had a sickly sweet taste, add a little lemon juice.

Rolled fondant

Marshmallows represent air marshmallow candy, sometimes two-tone. These candies would serve as the basis for the confectionery mastic. In order to prepare the fondant, you will need a pack of chocolates (about 100 g). Add to the chocolate one tablespoon of water and place in the microwave for a few minutes. In the resulting sweet mixture, add 1.5 cups of powdered sugar and don't forget to stir constantly, and if necessary, powder. This kind of mastic is perfect for making small items to decorate the cake.

Chocolate fondant

You will need chocolate and honey in the calculation 2:1. Carefully stir the ingredients and mastic is ready. Chocolate you can take and black and white.


A few tips:

For the manufacture of mastic use only carefully grind the powdered sugar, otherwise the finished product will be non-plastic. The prepared paste can be stored in the refrigerator and in the freezer.