Mastic with milk powder at home. Milk mastic for cake, recipe with photo. Creative cake decoration

Milk mastic is a great addition to any cake, because it is easy to sculpt different figures from it.

To prepare it, you need baby formula, which greatly simplifies the preparation procedure.

It will take no more than 10 minutes to knead, and the mastic itself will turn out tasty, plastic, and not sticky. It can be painted in any color, which means that the flight of imagination is practically unlimited.

What you need - what baby formula to use

To prepare mastic you need:

• 100 grams of condensed milk,
• 150 grams of powdered sugar,
• 150 grams of baby dry formula,
• 2 tablespoons lemon juice,
• food colors.

The choice of infant formula deserves special attention.

The stores offer a huge selection of baby food, but the following mixtures “prove themselves best” in the culinary field:

1.Malyutka - this infant formula has been familiar to mothers since Soviet times. Its composition has changed several times, and today food under this name is in no way inferior in quality to its foreign counterparts. It is used in baking, which turns out tasty and fluffy. In addition to its good taste, it is worth noting its low cost - about 250 rubles per 350 gram package. Mastic from baby formula Malyutka It will definitely turn out plastic and easy to sculpt.

2. Baby - another inexpensive and quite suitable mixture for making mastic. Its price is even lower - about 200 rubles for a similar package. Balanced composition, safety, high-quality ingredients - all this makes it useful not only for children, but also for adults.

If you have any other formula left after feeding your baby, you can use that too. In general, any baby dry food that has been stored correctly is suitable for making mastic.

Step by step recipe

When all the ingredients are prepared, you can start mixing the mastic.

1. Sift through the powdered sugar.
2. Sift the baby formula, pour it into the powder and mix well.
3. Add lemon juice and condensed milk. Combination condensed milk and baby formula allows you to get the stickiness that is needed for high-quality sculpting of figures.
4. Knead the “dough” and transfer it to the table.
5. Add food coloring.
6. Wrap the mastic in cling film and put it in the refrigerator for 12 hours.
7. Before using mastic, sprinkle the rolling pin and table with starch.

When the mastic is ready, you can start preparing the cake. This can be a light sponge cake, which will be decorated with charming figures made of fondant.

To prepare the biscuit you will need:

• 1 cup flour,
• 1 glass of sugar,
• 5 eggs.

Cooking steps:

1. Separate the whites from the yolks, leaving the whites on the table to warm up.
2. Beat the yolks with sugar until smooth foam is obtained.
3. Add sifted flour and mix.
4. Lightly salt the whites and beat them until they form peaks, so that they don’t roll off when the bowl is tilted.
5. Add two tablespoons of egg white to the yolk batter and mix. Then lay out the remaining protein. Place a spoon in the center of the container and carefully turn it over to mix the dough again.
6. Heat the oven to 180C and bake for 35-40 minutes.
7. Remove from the oven and turn over.

Now all that remains is to prepare figures from mastic, make your favorite cream and assemble the cake, decorating with mastic figures.

A few ideas:

• Cartoon characters and fairy-tale animals are suitable for a children's cake.
• Volumetric congratulations and numbers are always relevant.
• Flowers and floral designs look beautiful on the cake.
• Experienced chefs can make almost anything out of mastic.

VIDEO INSTRUCTIONS

• Powdered sugar should be without additives, and condensed milk should be of high quality, manufactured in accordance with GOST.
• It is very important to observe the proportions of the products; it is best to use a kitchen scale.
• It is difficult to connect parts from dried mastic, so you should not stretch the process while sculpting.
• Milk mastic is not very suitable for covering a cake due to its softness; it is more intended for sculpting figures.

Powdered milk - 160 gr.

Powdered sugar - 160 gr.

Condensed milk - 200 gr.

Lemon juice - 2 tsp.

Mix powdered milk with powdered sugar and sift. Gradually add condensed milk and lemon juice and knead. You need to knead the mastic until it becomes an elastic and homogeneous mass (the consistency is approximately like dumpling dough). Wrap the finished mastic in plastic to prevent it from drying out.

You don’t have to add lemon juice to the mastic, but in this case it will take a very long time to dry.

You can use milk mastic immediately after kneading, or you can use it after a week (if there are pieces left). It keeps well in the refrigerator. I had it in the vegetable compartment (it can be stored for a week without problems, I haven’t tried it again). Only after refrigeration, you need to knead it thoroughly so that it becomes elastic again. You need to tint ready-made mastic in different colors. (I have powdered paints and dilute them with water).

I roll out the mastic on starch. I tried it on powder, but didn’t really like it; starch works better. Covering a cake with such fondant is a pleasure. She is very pliable, gentle and most importantly does not “wooden”.

This mastic is well suited for covering cakes, making flowers, leaves and small parts. But it is not suitable for sculpting figures; if it is thick, it takes a very long time to dry. I unknowingly molded her into a girl, so her legs began to spread and lengthen and the effect of cellulite arose. girl_haha

If the mastic begins to crumble during work, you need to add a little condensed milk, knead well again and you can continue working.

If after tinting or during work it becomes too soft, sticky or begins to spread, you need to add a mixture of milk powder and powdered sugar.

While the mastic is “fresh” it sticks well to water and cognac (vodka will probably work too). But when the mastic products are completely dry, you need to glue them either to the icing or to the chocolate.

If you need a shine effect, then I applied cognac on top with a brush (I didn’t try it with vodka). Also, after applying cognac, the mastic leaves a very pleasant smell.

This mastic, like other types, is not friendly with cream. Therefore, you need to lay it on oil creams and ganache. These creams can also be easily applied on top of the mastic. (I did this in the “Palette” cake. My paints were made from butter + condensed milk cream).

Milk mastic tastes very pleasant. Even those who don’t like powdered milk will surely love it. (This happened to my sister. She can’t stand powdered milk, but she eats mastic with pleasure.) It’s not as cloying as gelatin. For the experiment, I added a little marshmallow to it (after holding the marshmallow for 15 minutes in a water bath and then grinding it). There were no changes in elasticity, but the taste became more interesting, a little sour.

This mastic, in my opinion, has only one drawback - it does not come in white! Its color is slightly yellowish.

Yes, I forgot to say that milk mastic can be painted on top. Only the paints should not be very liquid, or their layer should not be “thick”, otherwise the mastic will not dry for a long time.

You need to store a cake covered with this mastic in the refrigerator, and to prevent the mastic from “fogging up,” the temperature in the refrigerator should not be very low.

Let's consider today a recipe for milk mastic, which is very easy to make at home from the most affordable ingredients.

Perhaps the sugar mastic according to this recipe is the most delicious for children to eat cartoon figures from it.

In addition, any housewife will appreciate a number of its advantages in her work, because:

• This mastic makes very good small and complex details of the type of different characters;
• cake figures hold any shape perfectly;
• joining seams are easily smoothed;
• The mastic is edible and I really like the taste.

Research archaeological work gives us information that dairy farming was carried out about 3 thousand years ago BC by residents of the Middle East. They were the first to use it as food.

Other sources speak of a different truth, claiming that milk was given to humans by cattle in Europe 6 thousand years BC. At the same time, the dairy product was used not only as food, but also for medicinal purposes. According to Hippocrates, 400 years ago BC, the healing milk remedy was recommended to be taken as a healing drink that cures many diseases.

The dairy product is very healthy, we know that. But powdered milk is invaluable for practical purposes: storage, use and taste.

Ingredients for 1 serving of several figures

150 grams of powdered sugar

150 grams of any baby formula or milk powder

150 grams of condensed milk

food coloring (if necessary)

Inventory

can opener

cling film

How to prepare milk mastic

Sift baby formula (or milk powder) through a fine dry sieve. We do the same with powdered sugar.

You can do everything at once in one bowl.

Mix the ingredients a little. Although these manipulations are not particularly important at the current stage of mastic preparation.

Pour 2/3 of the prepared amount into the mixture of dry ingredients.

Stir the mixture a little and look at the result.

It’s just that the consistency of manufacturers can be completely different: one is thicker, another is thinner.

If the milk turns out to be thick, use more than the volume indicated in the ingredients. Reduce liquid condensed milk in proportions.

We try to thoroughly knead the mastic dough with the gradual addition of condensed milk until the composition begins to crumble.

As a result, we obtain a plastic and homogeneous mass of a pleasant cream color.

While we start looking for sketches on the Internet for future cakes, wrap the mastic dough in cling film and put it in the refrigerator.

Please note: This baby food mastic is great only for sculpting figures and small parts. If there is a need to “dress” the cake in mastic, then it is better to use either mastic .

During the preparation process, it was possible to color the milk mastic immediately, but we will begin to color it in parts while working with it, when we start.

The only drawback of such an easy-to-prepare and use sugar mastic from baby formula is that it is not snow-white. Its creamy hue comes from condensed milk and baby formula. Even if you use milk powder in the ingredients, you will not achieve white mastic.

Do you want to beautifully decorate a cake or pastry? There is always a way out. I suggest making mastic from condensed milk. This mastic is very easy to prepare. You will need a minimum of ingredients that you can easily find on supermarket shelves.

The finished condensed milk mastic has a creamy tint. So if you want to diversify the color scheme, use food colors or natural ones: beet juice, carrots, spinach. Before using food coloring from the supermarket, you need to grind it to a powder using a regular mortar.

The structure of the mastic resembles soft plasticine, from which it is easy to sculpt various figures that will be needed to decorate the dessert. So let's get straight to the point.

To make mastic from condensed milk, milk powder and powdered sugar, take the following ingredients.

Sift powdered sugar and milk powder into a suitable deep plate. Mix well with a kitchen whisk.

Pour condensed milk in small portions. Using a spoon, knead into a stiff dough. Use the spoon in one direction, such as clockwise. Add lemon juice at the end.

This is how it turned out to be a thick mass.

Now take a silicone mat with a smooth surface. Sprinkle well with starch. Transfer the resulting mass. Start kneading. Add starch periodically until you get a soft, plastic dough that doesn’t stick to your hands.

Wrap the resulting ball in cling film and refrigerate for 40-60 minutes.

In principle, the mastic is ready. But if you need different colors, divide the mastic into small pieces, depending on how many colors you need and in what quantity. Add desired food coloring to each piece and mix thoroughly until smooth. If you are not satisfied with the saturation of the color, add a little more dye.

I needed these colors.

When exposed to air, condensed milk mastic quickly dries out and begins to crumble. Such preparations should be stored in the refrigerator, first wrapped in cling film.

Before working with mastic, take it out of the refrigerator, knead it a little in your hands, so the mastic will become more pliable. If you need to cut out different shapes, roll it out into a layer and use plungers to cut out the desired shapes. If necessary, add a little starch to prevent the mastic from sticking to the work surface.

Dry the figures at room temperature for about 1 day before use.

Delicious desserts to you!