Many housewives are very fond of baking all sorts of confectionery. A special pleasure for them delivers decoration of cakes, pastries and other goodies. But if previously used tools as decor, such as grated or torn to pieces chocolate bars, mandarin slices, various berries, etc., nowadays confectionery mastic becomes more and more popular. With its help, any cake can be made fantastically beautiful and unusual. Mastic can not only "tighten" the finished product, but also mold out of it any figures for Decorating baking. Many mistresses are wondering about where to buy mastic for cakes. In ordinary stores, it is not for sale. Perhaps it is available in hypermarkets, but this is also a dubious fact. Therefore, the cooks have only one option - to buy mastic for the cake in the online store. In addition, the resources that offer this product, you can compare the price of mastic and get acquainted with its composition. In the culinary forums, you can find many reviews that will make the right choice and identify the best mastic manufacturer.
But if you do not know where to buy mastic for cakes or just do not want to use the store product, you can make such decoration for your baking yourself. It will cost you a lot cheaper in terms of money, and the quality of the finished product will not cause you any doubt.
All you need to prepare mastic is a pack of marshmallow "Marshmellow" (about 100 grams will be needed to make the mastic), as well as starch (0.5 cups), milk or lemon juice (one or the other requires just 1 tablespoon) Sugar powder (1 glass) and butter (1 teaspoon). For those who do not know where to buy mastic for cakes, we offer a simple recipe in which all of the above ingredients will be used.
So, the process of preparation: starch with sugar powder must be mixed, previously sifted through a sieve. Zephyr "Marshmellow" must be melt. This can be done both in a microwave oven and in a water bath. The second method takes even more time than the first, but it is convenient because you completely control the process. The microwave oven needs to be adjusted. But in any case, in the tank, where marshmallows will melt, you need to add butter and lemon juice (or milk). All the ingredients must eventually become a viscous, homogeneous mass, so during the preparation the substance must be stirred. When it is almost ready, you can add a little of the desired food color to it.
The next stage for housewives, who do not know where to buy mastic for cakes and preparing it yourself, will be mixing with melted marshmallow starch and powdered sugar. Add them need to gradually, on a tablespoon. Mix with a spoon in the most careful way until it becomes difficult. A well-thickened mass should be laid out on a table or board, sprinkled with starch and powder. Hands lubricate with butter and continue to knead the mastic by hand, like a regular dough. As necessary, add powder and starch. When the mastic ceases to stick to the hands and becomes smooth, it needs to be wrapped with a food film and put into the refrigerator for at least half an hour. If the product has turned out more than it was planned - it's not terrible, because you can store mastic in the refrigerator for about one and a half months, and in the freezer - up to six months. Now, if the mousse cake is already ready, you can get your workpiece out of the refrigerator and roll it out well with a rolling pin, after which the resulting "pancake" cover the cakes and squeeze them tightly on the sides. The remains are neatly cut with a knife and used for modeling "flowers", "leaflets" and other ornaments.