Marshmallow mastic

Ingredients

Butter – 20 g

Chewable marshmallow – 50 g

Sweet powder – 125 g (including for sprinkling)

Food paint - as needed

395 kcal
30 min.
30 min.

Photo of the finished dish

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Step-by-step recipe with photos

To decorate cakes, I often use various ready-made (purchased) decorations made from mastic. But a couple of times a year I make mastic at home. I wrap multi-colored lumps in cling film and store them in the freezer, and from time to time I take them out and make light flowers for decorating cakes. Often we are passionate about this activity as a family: we sit down at the table and rivet colorful flowers. Because they are small in size, you need a lot of them for the cake. This work is easy but thorough.

And here our 3-year-old granddaughter already appreciated our skill: before you have time to sculpt the flowers, she will already eat them. This is coming out quickly for her. These flowers that you see are no longer there. They didn’t get their own cake, but the granddaughter was ecstatic. But it's not creepy. There are no flowers, but there is mastic, and you can prepare the next batch of decorations for the cake.

Now I will tell you how to create mastic from marshmallows. I use snow-white chewing marshmallows for this. The easiest way to paint snow-white mastic is any other color that suits us. And we only need three ingredients: chewing marshmallows, a small piece of butter and sweet powder (well, and food coloring if you need colored mastic).

We need to melt the chewing marshmallows. Almost everyone does it in the microwave. But I don’t have a microwave, so I melt the marshmallows in a water bath. It’s important not to overcook our mixture: as soon as the marshmallows melt, immediately remove it from the heat. We will stir during the process so that the mass is homogeneous.

The butter can be added both in the last step and after the marshmallows have melted, but quickly, until the mass has cooled down. I melted the marshmallows twice and made them in two versions, as can be seen in the photo.

If you plan to create multi-colored mastic, then at this step you need to add food coloring. Divide the mass into as many parts as you need to get flowers. Add paint little by little to get the right color.

Mix the paint and see what color we get. If you need the most saturated color, then add a little more paint.

Let's start making mastic from chewing marshmallows and sweet powder. Add sweet powder little by little.

We start making mastic in a bowl: mix with a spoon, adding sweet powder, until the mixture is approximately as shown in the photo.

Continue kneading on a table sprinkled with sweet powder. At first the mass is sticky, but it evenly becomes elastic and no longer sticks to your hands. All this time we gradually add powder.

As a result, I ended up with a lump like this. It is soft and pleasant to the touch. You mix the mastic until you get a mixture that is comfortable to work with. To cover cakes, you need the softest mastic, and for sculpting figures, the most compacted one. We adjust the density with the amount of sweet powder. In order to get mastic, from which it is convenient to sculpt flowers like mine, I needed 125 g of sweet powder (for mastic of 2 colors). Your quantity may be the rest.

We do all the same operations with greenish mastic. Mix in a bowl.

As a result, we get a beautiful lump. We wrap the mastic of both colors in film and put it in the refrigerator for half an hour. After this you can use it for its intended purpose. To store marshmallow mastic for a long time, I put it in the freezer.

And now there is little creativity. To produce flowers, I will use special cutting.

This is just one of a huge number of possible options for introducing chewing marshmallow mastic. You can sculpt figures, cut something out, and create cover for cakes. Sprinkle the surface with powder.

Lubricate the center of the flower with water (I do this with a brush). Place colored sprinkles in the middle.

And then we vary: we combine two or three flowers together (can be of different colors and sizes). We make a depression in the middle, where we place colored sprinkles.

I don’t currently have a special cutter for the leaves, but you can use what you have on hand, for example, a cookie cutter.

This is what I got. I wanted to use the flowers for the cake, but my granddaughter ate them right away, I couldn’t refuse her.

This is the flower meadow that emerged from the marshmallow mastic.

Marshmallow mastic at home - recipe

In recent years, cakes have often begun to be decorated with mastic products. The beauty that comes out is simply indescribable - after all, you can make figures of different heroes from it, create a beautiful background, flowers and much more. How to create mastic from marshmallows, read below.

Marshmallow mastic at home - recipe

Ingredients:

snow-white marshmallows – 200 g;
sifted sweet powder – 300 g;
freshly squeezed lemon juice – 20 ml.

Manufacturing

Divide the marshmallows into halves. Later, place it in a bowl and melt in the microwave for 20 seconds at maximum power. Here we add lemon juice and sweet powder, which must be sifted first, and knead the mastic. Then we wrap it in film and put it in the cold for 40 minutes. After this, it can be rolled out and used further.

Chewing marshmallow mastic

Ingredients:

natural butter – 40 g;
chewing marshmallow marshmallows – 200 g;
starch;
sifted sweet powder – 400 g.

Mastic for marshmallow cake

Ingredients:

marshmallow marshmallows – 500 g;
sweet powder – 900 g;
watery vanilla extract – 1 teaspoon;
water – 40 ml;
food coloring.

Manufacturing

We print out the marshmallows and place them in a bowl. Add water and put in the microwave. Heat for about 30 seconds at highest power. During this period of time, the marshmallows will melt and you will get a homogeneous mass, add watery vanilla extract to it and stir, sift the sweet powder onto the table. Make a small well in the center and pour the marshmallow mixture into it. We begin to knead the marshmallow dough. The result will be a soft mass that is pleasant to work with. We pinch off a piece suitable for our work, and wrap the rest of the mastic in cling film and store it in the refrigerator. And to give the mass a suitable color, drop a little dye into it and knead. If you want the most saturated color, then more dye must be added.

Homemade marshmallow mastic recipe

Using the most ordinary and well-known ingredients, anyone can create inimitable decorations for masterpieces of culinary art. Marshmallow mastic is a beautiful option, used as modeling and in various forms that can decorate virtually any sweet recipe!

Making mastic from ordinary marshmallows

Ingredients to make marshmallow mastic:

Snow-white marshmallows (without additives) – half a kilo;
Powdered sugar - 900g;
Purified water - 2 tablespoons;
Vanillin extract (watery) - one teaspoon (to taste);
Food dyes - as needed;

Recipe for making marshmallow mastic:

1st step: melt the main ingredient.

Place the fresh marshmallows in a fairly deep container (bowl), mix with the required amount of distilled water using a tablespoon. Prepare another deep container and fill it halfway with ordinary running water. Place a bowl filled with marshmallows on top and place the resulting system in the microwave (Microwave radiation, ultra-high frequency radiation - electromagnetic radiation, including the decimeter, centimeter and millimeter range of radio waves) - oven, setting the heating mode to one second minute. After finishing, take out the system and thoroughly stir the marshmallows with a spoon. The process of melting marshmallows can take 30-35 minutes, so be prepared to systematically repeat the function until you get a homogeneous mixture. Once the goal is achieved, remove both bowls from the microwave and mix in the watery vanilla extract and repeat mixing until the mixture is even.

Step 2: how to create mastic from marshmallows.

Beforehand, clear the kitchen table of unnecessary items, prepare a sieve with a small fraction, and then start sifting the required size of sweet powder. In the resulting conical mound, form a hole with your own hands into which you need to pour melted marshmallows. Cover your hands with sweet powder and start combining and sculpting marshmallow fondant. As a result, the marshmallow dough should be soft in shape, mold well and even stick to your hands. Using an alloy spatula, “cut off” the required amount of mastic from the total mass that you will use at the current time. It is best to wrap the remaining size in cellophane cling film to avoid chapping or drying out of the material.

Step 3: give the marshmallow mastic the desired color.

Place a piece of marshmallow mastic prepared for modeling on the kitchen table and multiply it into several parts. There is nothing easier than painting the mastic in the required color. To do this, you need to drop a couple of drops of a certain color and mix with the mastic until the mass becomes homogeneous. It is worth painting the mastic evenly, at first one drop. If the result does not suit you and looks very faded, then add one drop at a time until the color of the marshmallow mastic satisfies you. This trick will allow you to get all the colors of your favorite color, from the palest to the deepest saturated color. It is also better to wrap “colored” marshmallow mastic in cling film if you are not going to use it right away, so that the material does not deteriorate due to weathering.

4th step: preparing marshmallow mastic samples.

After the mastic has acquired the desired colors, you can move on to the step of sculpting mastic figures. The process of sculpting prototypes of representatives of the animal world is quite simple, although it seems quite the opposite. First, you should sculpt small pieces of mastic in the shape of a drop, which will then serve as the body and other components for the chosen animal. The same principle should be used when preparing the limbs of animals, and only for the head it is necessary to roll out the mastic in the form of a ball. Parts of the face/head: eyes, ears, nose (trunk), horns, sculpt based on the chosen fauna character. To connect each individual part to each other, you can use an artist’s brush moistened with clean water prepared in advance. After this, you need to let the assembled figure dry. 2 or 3 days will be enough, and then you can start painting.

If you have limited time, then you can limit yourself to a few hours (3-4 hours) and use a brush dipped in food coloring to paint animal parts of the body or highlight them. After this, you again need to let the figure dry and only then use it as a decoration for desserts or all other masterpieces of the confectioner. Use your reserves of fantasy and imagination to create inimitable culinary exhibits.

5th step: serving mastic from ordinary marshmallows.

Marshmallow mastic should be used for its intended purpose immediately after preparation. Divide it into the required number of parts. Paint in your desired colors using paint (food grade). You can highlight colors and transitions with the same food coloring. Marshmallow mastic is widely used when decorating cakes, muffins, cupcakes and other confectionery works. The product can be completely or partially covered with marshmallow mastic, or you can decorate it with marshmallow figures.

The mastic is suitable for use if stored in the refrigerator for no more than one and a half to two months, covered with cling film and wrapped in cling film (duralumin). When stored in the freezer, the shelf life increases to several months.

Remember! Mastic absolutely does not tolerate water, so a better solution would be to store the finished mastic figures in a dry container in a dry place for a couple of months.

Bon appetit and maximum pleasure in the making process!

Recipe tips

To ensure that the cake is completely covered with marshmallow mastic, dust the kitchen table with sweet powder before starting to form the mastic layer. As a result, its thickness does not have to exceed 5 mm (three to four mm will also be fine). Please note that the thinnest mastic layers are most prone to rupture and cannot hide existing bulges in the layer.
If you are not used to or do not like rolling out the dough because it was described in the last Fri, then you can use olive oil and cellophane sheets. The mastic is placed between sheets greased with olive oil (it does not have a distinct odor).
You can add shine to the mastic layer covering the dessert thanks to the honey-vodka consistency in a 1:1 ratio. Apply with an artist's brush (not a hard one).
Desserts decorated with mastic elements must be stored in a closed container isolated from water (cellophane bag, cardboard box).
In addition to vanillin, you can also add fresh lemon juice or more concentrated lemon juice.
If the marshmallows are very large in size, then you can chop them up with a knife and then follow the described recipe.

Marshmallow mastic is a good option for decoration that will attract attention and appeal to the taste of not only children but also adults.

Almost all mastic recipes – you can’t stop living a great life!

Milk sweet mastic is excellent for covering cakes. You can also sculpt figures and flowers from it. The color of milk mastic is yellowish, like powdered milk.

Ingredients (for covering cakes, 24 cm in diameter):

– milk powder 150 g;

– sweet puda 150 g;

– condensed milk 100 gr.;

– lemon juice 2 tbsp. l.

Ingredients (for figures and flowers). The mastic comes out compacted and not viscous. But it still rolls out to a narrow state:

– sah. powder 100 gr

– dry. milk 100g

– a little lemon juice

1. Sift dry milk and sweet powder so that there are no lumps;

2. Mix milk powder and icing powder;

3. Add condensed milk and knead the mastic so that it does not stick to your hands;

4. Add lemon juice.

5. It is better to leave the milk mastic in the refrigerator for 12 hours, then remove it from the refrigerator half an hour before work.

To cover the cake, roll out the milk mastic very thinly – about 3 mm.

It tastes quite edible and does not harden.

To prevent the mastic from sticking to the surface and the rolling pin, add a little potato starch.

And even more, I like to roll it out on cling film. So I transfer the mastic with the film onto the cake. To roll out the mastic completely thin and not tear it, roll it out on the film and under the film (i.e., there is film on both sides of the mastic)

You can also use baby powders instead of powdered milk.

Rose from milk mastic

figures –

Gelatin mastic 2

Ingredients:
500 g sweet powder
10 g gelatin
50 g water
lemon juice (citric acid)

Manufacturing:

1. Soak gelatin in cool water for 15 minutes.
2. Then melt it (do not boil it under any circumstances, otherwise it will lose its characteristics).
3. Sift the sweet powder and add evenly to the gelatin.
Knead well until a homogeneous snow-white mass comes out.
Mastic should not stick to your hands!
If a sticky mass comes out, add a little more powder, and if it crumbles, add lemon juice.
It’s better to take 2/3 of all the sweet powder right away and add the rest evenly.
Lemon juice makes the mastic turn white and dries faster.
To begin with, you can add a little glycerin or butter to the mastic; it will not dry out so quickly.
The mastic must be kneaded for 10-15 minutes.
4. The result should be a plastic mass reminiscent of plasticine.
5. Tint at the end of the batch.
If the dye is dry, it must be diluted in a few drops of water. Store in film or covered with a damp cloth, because... The mastic quickly weathers.

Recipe “Snow-white chocolate mastic”

• Snow-white chocolate - 100 g
• Marshmallow ((color depending on the desired end result)) - 90 g
• Cream (30%) - 40 ml
• Butter - 1 tbsp.
l. • Cognac - 1 tbsp.
l. • Sweet powder (as much as it will take)

Place the chocolate broken into pieces into a saucepan and place over low heat.
Melt completely.

Without removing the saucepan from the heat, add marshmallows to the melted chocolate and constantly stir the mixture well with a spoon.
When approximately half of the marshmallows have melted, pour in the cream, add butter and cognac.
Stir continuously until a homogeneous thick watery mass is obtained.

Remove from heat.
While constantly stirring with a spoon, add the sifted sweet powder evenly.
When the mass turns out to be very thick and elastic and it is no longer comfortable to stir with a spoon, dump it on paper and let it cool slightly.
Well, then bring it to a suitable state, constantly adding powder.
This mastic doesn’t stick to my hands much, so I greased my hands with soft butter from time to time - this “puts it in space”

Chocolate marshmallow mastic

We'll need it. 1 pack of chewing marshmallows, 100g dark chocolate, 1 tbsp. butter, 2 tbsp. milk (preferably cream), sweet powder approximately 200g, maybe less.

First, melt the chocolate in a water bath, add the soufflé, let it melt too, mix everything, add milk and butter.

Mix everything well, you can stir with a mixer. Let the mixture cool slightly and sift in the sweet powder in small portions, mixing well each time.

You should end up with a soft, elastic, non-sticky “dough.”
If you don’t work with it right away, wrap it in cling film. And in the refrigerator for storage.

I did this. So far this is the only type of mastic from which at least something comes out.

I read somewhere (after I had spoiled 1 serving) that the main thing is not to overheat the soufflé, remove it from the heat when the marshmallows have almost melted, but not all - the temperature will be enough for them to melt.

Marshmallow mastic

Compound:

marshmallows – 90-100g (one pack of marshmallow candies)
lemon juice or water –

1 tbsp.
spoon sweet powder -

Manufacturing:

Marshmallows are most often sold in more than one color.

It is best to purchase snow-white marshmallows. Divide the marshmallows by color - place the snow-white halves in one bowl, and the pink halves in another. Add a tablespoon of lemon juice or water to marshmallows of the 1st color and heat in the microwave (10-20 seconds) or in a water bath until they grow in volume.

If you want to tint the mastic with food coloring, it is better to add it after you take the swollen and melted marshmallow out of the microwave. At this point, you need to add the dye and mix the mass well with a spoon.

Then add the sifted sweet powder in portions and mix the mixture with a spoon or spatula. When it becomes difficult to mix with a spoon, place the mixture on a table sprinkled with sweet powder and continue kneading with your hands until the mastic begins to stick to your hands.

Wrap the resulting mastic in cling film (the film must fit tightly on all sides to the mastic so that air does not get inside the bag) and put it in the refrigerator for about 30 minutes.

Remove the finished mastic from the refrigerator, place it on a table sprinkled with starch and roll out thinly.

From the finished mastic you can make different shapes, flowers, leaves, or cover the cake with a thinly rolled mastic sheet.

A few tips when working with marshmallow mastic

1. Sweet powder for mastic must be very finely ground. If there are sugar crystals in it, the layer will tear when rolling. Depending on the type of candy, you may need even more sweet powder than indicated in the recipe, so it needs to be stocked up in large quantities in advance. If the mastic remains sticky for a long time during mixing, then it is necessary to mix in the powder until a suitable mixture is obtained.

2. In NO EVENT should a mastic coating be applied to a wet base - on soaked shortcakes, on sour cream, etc. The mastic quickly dissolves when exposed to water. Therefore, there must be a “buffer layer” between the mastic and the cake. This could be marzipan or a thin layer of butter cream. If you use buttercream, then before applying the mastic you need to let the cake sit in the refrigerator until the cream hardens.

3. To glue different parts of mastic figures or to glue decorations onto a mastic coating, the gluing space must be slightly moistened with water.

4. When exposed to air for a long time, the mastic dries. It is better to create some shapes, for example, flowers, cups, spoons, plates, tables and chairs in advance and let them dry thoroughly.

5. Three-dimensional figures, for example flowers, must be attached to the cake shortly before serving; otherwise, if you attach them and put the cake in the refrigerator, they begin to absorb water from the environment and fall off.

6. Attention! If there is high humidity in the room, then a cake covered with mastic may become covered with condensed moisture after being removed from the refrigerator. In this case, it is better to serve it straight from the refrigerator to the table. If you still need time before serving, you can carefully blot the water from the mastic with a napkin. Or place the cake under a fan.

7. Marshmallow figures can be decorated with food coloring on top.

8. If the mastic has cooled down and began to roll out poorly, then it can be slightly heated in a microwave oven or in a hot oven. She will become plastic again.

9. You can store unused mastic in the refrigerator (1

2 weeks) or in the freezer (1

2 months), having previously wrapped it in plastic film.

10. Finished dried mastic figures must be stored in a tightly closed box in a dry place. Such figures are stored for several months.