Decorating a cake baked at home is a creative and difficult process. Fiction and fantasy make a culinary masterpiece from an ordinary dish. But what if the jewelry from the cream is tired, the fruits and berries on the cake are too mundane, but I want to surprise the family? Cover the cake with mastic - an unusual look and pleasant taste will not leave your loved ones indifferent.
Pick your recipe
You will need
-
- For mastic made of chocolate and soufflé "Marshmallow":
- 90 g souffle;
- 100 g of dark chocolate;
- 2 tablespoons of cream;
- 1 tablespoon butter;
- 200 g of powdered sugar.
- For gelatin mastic:
- 10 g of gelatin;
- 50 g of water;
- 375 g of powdered sugar;
- 125 g of starch;
- a few drops of lemon juice.
- For butter cream with proteins:
- 4 egg whites
- 250 g of granulated sugar;
- 300 g butter.
Instruction manual
1
Make a mastic of chocolate and a Marshmallow souffle. Melt 100 g of dark chocolate in a water bath. Add 90 g of souffle to it. Heat the mass, stirring, until the souffle begins to melt. Add 2 tablespoons of cream and 1 tablespoon of butter. Mix everything until a homogeneous mass is obtained, remove the dishes from the water bath and slightly cool its contents. Add 200 g of sifted icing sugar, pouring it in 1 tablespoon and stirring thoroughly. The result is an elastic dough that resembles plasticine in consistency. It should not cling to hands.
2
It is possible to prepare gelatin mastic. Soak 10 g of gelatin in 50 g of cold water for 20-30 minutes. Then place the dishes with gelatin in a water bath and stir until completely dissolved.
Mix 125 g of starch with 375 g of powdered sugar. Sift the resulting mixture. Gradually add starch with powdered sugar to the gelatin. Pour a few drops of lemon juice and knead until smooth.
3
Roll the mastic prepared according to any of the recipes into a 5 mm thick layer. Sprinkle the table with powdered sugar or starch. The diameter of the layer should be equal to the diameter of the cake + 2 of its height. If you plan to bend the edges of the mastic under the lower cake, add another 4 cm.
4
Gently and quickly transfer the mastic to the cake. Cover it with your hands sprinkled with starch or powdered sugar, gently smooth the top of the cake, removing all creases and jamming.
5
Move from top to bottom, smooth the sides of the cake. Align opposite sides at the same time, this will help to prevent creasing. Gently cut the mastic at the very bottom of the cake or bend it under the cake.
6
Garnish the resulting cake with mastic and marzipan figures and serve.
note
To smooth the mastic on the cake, you can use a special plastic spatula.
Useful advice
To prevent mastic from flowing on the cake, prepare an oil cream using proteins. To do this, mix 4 protein and 250 g of sugar. Put the mass in a water bath. Add a pinch of salt to sugar and proteins and heat with continuous stirring until sugar is completely dissolved. After that, remove the dishes from the water bath and put the mass to cool.
Beat 300 g of softened butter until creamy.
In another bowl, beat the cooled whites with sugar until they are solid.
Add 1 tablespoon butter to the whipped whites while continuing to whip the cream. The mass should increase in volume by one and a half to two times.
Whip the cream until shiny.
Smear the top and sides of the cake with this cream, smooth them and cover the cake with mastic.