Sugar mastic is a very fashionable and popular way of decorating cakes. This business has its own subtleties. In order for the mastic layer to lie well on the cake, you must first coat it with cream.
Pick your recipe
Not every cream fits mastic. Mastic is powdered sugar. It easily absorbs moisture and melts.
Cake preparation
It should be remembered that light and airy jelly or souffle cakes have a very delicate structure and are not very suitable for covering with mastic. If you really want to, you can first decorate them with a wall of biscuit to keep in shape. However, in this case, there remains the risk of damaging the tip.
If the mastic will not melt from the cream that you used to smear the cake layers, you can safely use it as a base. Otherwise, a new cream should be prepared.
In addition, you need to carefully level the surface of the cake. Make sure that there are no torn edges, humps or dimples.