To make fondant for cake at home is not very difficult. This edible "clay" can create all sorts of inscriptions, ornaments, figurines, and cover the whole cake colorful uniform mass.
Now paste you can buy in the store, but tastier and healthier to cook it at home. Culinary sculpting putty is interesting not only cooks, but also for children. Try to take your baby in the kitchen while you prepare a festive table. The child can mold anything you want, training your motor skills. Mastic is completely edible, so not terrible, if a young cook accidentally swallows a piece of this bright "clay".
It is possible to allocate honey, gelatin, milk, marzipan paste, as well as options of the marshmallow, the marshmallow and chocolate. Depending on the composition will vary elasticity, mass. How to cook mastic, see below.
For the preparation of pastes in the home will need 0.2 kg of chewing marshmallow, purchase powdered sugar, 2 tbsp of drinking water or lemon juice and any food coloring you desire.
Put in a bowl of marshmallows, add water or lemon juice and put into the microwave for 40 seconds. Supply should rise, but make sure that the marshmallows get caramelized began, otherwise then he can't be stirred. The mixture from sticking to hands put on transparent gloves, add sifted powdered sugar and begin to knead the fondant like dough. Once you have the consistency of soft plasticine, wrap the fondant in plastic wrap and put in the freezer for half an hour.
Mastic made with condensed milk
To prepare this paste for this cake you need a can of milk, 150 g of powdered sugar and milk powder, 2 tsp of lemon juice or a pinch of citric acid, 1 tsp cognac, optional and starch if the mixture seems too cloying.
Sift the powdered sugar and powdered milk through a sieve and add the condensed milk, cognac and lemon juice. Begin to knead the mass into the transparent gloves. That mastic doesn't stick handle glove starch. After the dough began to resemble the consistency of play-DOH, wrap the fondant in plastic wrap and put in the freezer. Remove the dough 3 hours before cooking so it has time to thaw out at room temperature.
A paste made from gelatin
To make fondant for cake at home, take 0,5 kg powdered sugar, 2 tsp. of gelatin and 50 ml of drinking water.
Soak the gelatine powder in cold water, then place it in a water bath and after complete dissolution cool. Sifted powdered sugar and mix with gelatin, vymushiv homogeneous mass to clay. Pack the paste in clingfilm and store in the refrigerator until use.
A paste made from egg whites
To prepare the mastic will need 0.5 kg of powdered sugar, 2 tablespoons of glucose syrup or honey, protein of one egg.
Mix the protein with glucose (honey) and start slowly pour the sifted powdered sugar. Having a uniform batter with the consistency of plasticine, remove the putty for 2 hours in plastic wrap. Then re-knead the mass, adding starch or powdered sugar if fondant begins to stick to the hands or Board.
To make the paste you need to take 100 g marshmallows, 1 tablespoon of lemon or milk, Cup of powdered sugar and corn starch, 1 tsp of butter.
Connect the sifted starch and powder. Melt the marshmallows in a water bath or in the microwave along with butter and lemon juice. Then stir the mixture. At this stage you can add the dyes. Gradually pour in the starch paste with the powder and knead like regular dough. Pack the paste in plastic wrap and leave for 1 hour. If you are going to decorate the cake later, then put the dough in the fridge, but before rolling allow mastic to lie down for a couple of hours at room temperature.
Mastic with chocolate
To prepare the mastic take 100 grams of your favorite chocolate, 100 g marshmallows 100 g of powdered sugar.
Melt the chocolate and marshmallows in a water bath or in the microwave and mix into a homogeneous mass. Gradually pour the powder, vymeshivaem dough. Remember that chocolate sets up fast, so don't add a lot of powder, otherwise the mastic will start to crumble in his hands. If you still overdo it with powder, add 2 teaspoons of vegetable oil and knead the mass again.
Cooking tips mastic at home:
- Paint mastic better as weight is made. So the color will be more uniform.
- Stored mastic home cooking to 3 months, although some have a lot in the freezer up to six months.
- Chefs recommend cooking the paste in advance to figures and decorative elements dried out and well kept at room temperature.
- Mastic is that you don't use, you should immediately wrap in plastic wrap (a plastic bag will not work), so it does not dry and crack.
- That mastic from sticking, you can wrap the Board in cling film, then you don't overdo it with powder or cornstarch.
- If mastic is constantly, then you are either shifted or powder not sifted and the dough got lumps.