Marshmallow is an air marshmallow from which you can make mastic. It greatly simplifies the process of making culinary masterpieces - now every housewife can independently give the cake a festive look without much experience.
Pick your recipe
You will need
- Instruments:
- - rolling pin;
- - stacks for mastic;
- - forms and molds.
- Mastic Ingredients:
- - 250 g of marshmallows;
- - 250 g of powdered sugar;
- - 1 tbsp. l butter;
- - 1 tbsp. l corn starch.
- Ganache Ingredients:
- - 100 g of chocolate;
- - 100 g of butter.
Instruction manual
1
The main ingredients of the mastic are marshmallows and powdered sugar. Oil is needed to give the mass plasticity, and corn starch is used for rolling, but the same icing sugar can be used instead.
2
Melt in a water bath or microwave marshmallows. Make sure that it only increases in volume and begins to melt, but not brown.
3
Pour the molten mass into a mixing mold, add about half the icing sugar, butter and stir. Be careful not to scald.
4
Pouring the powder, knead the mass with your hands until it becomes a plastic solid piece that does not lose its shape. The mass is like a shortcrust pastry.
5
Leave the mixed mastic for half an hour, covering it with a film so that it “ripens”.
6
To roll the mastic, sprinkle the surface of the table with powder or starch. For convenience, it is possible to roll out the mass through a cling film.
7
If you want to color the mastic, you must do this with an already matured substance. Separate the small pieces and add liquid food coloring or diluted in lemon juice to them. Add these colored pieces to the white mass. After thoroughly mixing each color, send the mastic back to the refrigerator for half an hour.
8
Be sure to cover the base of the cake with ganache before decorating - this is a mixture of melted butter and chocolate, which evens out the cake and isolates the mastic from any liquids that may stand out from the cake: cream, impregnation, etc. At the end of this step, put the product in the refrigerator, but for now, go in for jewelry.
9
While ganache hardens, make decorations. Cookie cutters can come in handy for this. Stacks are desirable, but not required - you can shape the leaves or flowers with any object that is rounded at the end.
10
Roll out the main layer of mastic with which you will cover the entire confectionery product. The layer should correspond to the diameter of the cake plus two of its heights. Gently attach the center of the pancake to the center of the cake and flatten.
eleven
Gently pulling the formation, align the angles. At the end of the work, cut off all the excess.
12
Now you can add decor, insert candles and serve!
note
If ugly creases appear when wrapping the cake, try to smooth them out without creating creases. If a defect appears, cover it with a decorative element.
Useful advice
As a ganache, you can use butter.