You can prepare a paste at home for every taste: milk, gelatin, candy, marshmallows, chocolate and other types. The first three options are the most simple to prepare and are suitable for decorating almost any cakes. Milk paste can be prepared faster, but it is important to mix the ingredients in the correct proportions, so it is quite flexible. The gelatin paste is cooked longer, but the process itself it does not cause special difficulties. And a cover as rolled fondant, can make even the children.
Rolled fondant
Ingredients:
- 100 grams of candies, marshmallows;
- 1 tablespoon of water;
- 1.5 cups of powdered sugar;
And 1.5 - 3 cups of corn starch;
- 20-30 grams of butter;
- food dye of a suitable color.
Mix 100 grams of candies, marshmallows with a tablespoon of water, then melt in the microwave or in a water bath until the mixture will be plastic enough. This usually requires no more than 20 seconds at medium power furnace. The consistency of the mixture should resemble cottage cheese.
Mix the corn starch and powdered sugar, sift them through a fine sieve. Make sure that in the mass there are no lumps. Carefully, and slowly begin to sprinkle the powdered sugar and starch mixture into the melted candy. Stir with a spoon, then knead well with your hands. Don't skimp on the starch, otherwise the mastic, prepared at home, will be too cloying. In addition, the starch will give the mix plasticity. Mix well ground, add the butter.
Roll the billet and cover her cake or other pastry. The mixture will be completely ready as soon as will cease to stick to hands when mixing.
Please note that it is better to buy plain candy marshmallow. The resulting solid compound you will be able to tint to the desired color food coloring. The remnants of mastic wrap in cling film and store in the refrigerator.
Milk mastic
Ingredients:
- 160 grams of dry milk or cream;
- 160 grams of powdered sugar;
- 2-4 tablespoons of condensed milk;
- 2 tablespoons of lemon juice;
- teaspoon of cognac.
Take equal amount of cream or milk powder and sugar powder and mix well. Add condensed milk and keep stirring until the mixture does not acquire enough elasticity. For flavor add the lemon juice and a little brandy. Before applying to a cake a cool home-made milk paste.
Gelatin fondant
Ingredients:
- 2 tablespoons of gelatin;
- 2 tablespoons of powdered sugar;
- bowl of warm water.
Soak gelatin in warm water for 2 hours, after which melt on a slow fire and bring to a state of complete homogeneity. Cool the mixture, add the powdered sugar and mix well until the workpiece will not be flexible like clay.
Chocolate fondant
Ingredients:
- 100 g dark or white chocolate;
- 2 tablespoons of honey.
Melt water bath a dark or white (but not milk) chocolate. Remove from heat, add honey and mix well. Cool the mass prior to use.
Marshmallow mastic
Ingredients:
- marshmallows in the right quantity;
- teaspoon of water;
- tablespoon of powdered sugar.
Prepare the desired amount of marshmallow in accordance with the size of the confectionery product, for which you are going to cook the paste at home. Melt marshmallows on low heat, pre-adding a teaspoon of water. Cool the resulting mass and mix until smooth, preventing the formation of lumps. Stirring constantly, slowly sprinkle the mass with powdered sugar. Place the billet in the fridge and cool for half an hour. Roll out the fondant and start decorating a birthday cake.
Rolled fondant
Ingredients:
- 100 grams of candies, marshmallows;
- 1 tablespoon of water;
- 1.5 cups of powdered sugar;
And 1.5 - 3 cups of corn starch;
- 20-30 grams of butter;
- food dye of a suitable color.
Mix 100 grams of candies, marshmallows with a tablespoon of water, then melt in the microwave or in a water bath until the mixture will be plastic enough. This usually requires no more than 20 seconds at medium power furnace. The consistency of the mixture should resemble cottage cheese.
Mix the corn starch and powdered sugar, sift them through a fine sieve. Make sure that in the mass there are no lumps. Carefully, and slowly begin to sprinkle the powdered sugar and starch mixture into the melted candy. Stir with a spoon, then knead well with your hands. Don't skimp on the starch, otherwise the mastic, prepared at home, will be too cloying. In addition, the starch will give the mix plasticity. Mix well ground, add the butter.
Roll the billet and cover her cake or other pastry. The mixture will be completely ready as soon as will cease to stick to hands when mixing.
Please note that it is better to buy plain candy marshmallow. The resulting solid compound you will be able to tint to the desired color food coloring. The remnants of mastic wrap in cling film and store in the refrigerator.
Milk mastic
Ingredients:
- 160 grams of dry milk or cream;
- 160 grams of powdered sugar;
- 2-4 tablespoons of condensed milk;
- 2 tablespoons of lemon juice;
- teaspoon of cognac.
Take equal amount of cream or milk powder and sugar powder and mix well. Add condensed milk and keep stirring until the mixture does not acquire enough elasticity. For flavor add the lemon juice and a little brandy. Before applying to a cake a cool home-made milk paste.
Gelatin fondant
Ingredients:
- 2 tablespoons of gelatin;
- 2 tablespoons of powdered sugar;
- bowl of warm water.
Soak gelatin in warm water for 2 hours, after which melt on a slow fire and bring to a state of complete homogeneity. Cool the mixture, add the powdered sugar and mix well until the workpiece will not be flexible like clay.
Chocolate fondant
Ingredients:
- 100 g dark or white chocolate;
- 2 tablespoons of honey.
Melt water bath a dark or white (but not milk) chocolate. Remove from heat, add honey and mix well. Cool the mass prior to use.
Marshmallow mastic
Ingredients:
- marshmallows in the right quantity;
- teaspoon of water;
- tablespoon of powdered sugar.
Prepare the desired amount of marshmallow in accordance with the size of the confectionery product, for which you are going to cook the paste at home. Melt marshmallows on low heat, pre-adding a teaspoon of water. Cool the resulting mass and mix until smooth, preventing the formation of lumps. Stirring constantly, slowly sprinkle the mass with powdered sugar. Place the billet in the fridge and cool for half an hour. Roll out the fondant and start decorating a birthday cake.