A Step-by-step Recipe For Making Marshmallow Mastic At Home + Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2024-01-17 22:26

Marshmallow mastic: DIY confectionery wonders

Fondant cakes often look like works of art. It once seemed that only a professional pastry chef could make them. But the secret of this decoration has been revealed: plastic, pleasant to work with, mastic is prepared from a simple set of products. And to get an exquisitely decorated cake, you only need patience, skill and inspiration. You can do whatever your heart desires from mastic, starting with roses and ending with sculptures. There would be desire and fantasy. With such mastic in your hands, you will prepare a unique cake that will become the most unexpected and joyful gift.

Ingredients for mastic

The main ingredient for mastic is marshmallows. Perhaps you are not familiar with this word, but you have probably come across light marshmallows (soufflé) in bright packaging on sale. It looks different: it can be white or multi-colored, cut into pieces or braided. It does not look like the usual marshmallow. This foreign delicacy is elastic and has a not very bright, but pleasant sweetish taste. Marshmallows are often painted in light pastel colors (yellow, blue, pink). In the production of mastic, the colors are naturally preserved. Therefore, we do not recommend buying a product where each piece is painted in two or more colors, most likely, you will end up with a lot of an indefinite and unpleasant shade. To make mastic with your own hands, it is better to find snow-white marshmallows: then the product will turn out to be perfectly white. Any food coloring is added to such mastic, and the desired pure color is obtained at the exit.

Photo gallery of marshmallows species

Marshmallow, Belgium

Marshmallow, Russia

Marshmallow, USA

Marshmallow, Russia

We will need:

1. Marshmallow - 100 gr.
2. Powdered sugar - 200 gr.
3. Starch - 100 gr.
4. Butter - 1 tbsp. l.
5. Food colorings.

Butter is necessary so that the mastic retains its plasticity and does not crumble during work. Perhaps a little less powdered sugar will go into the mastic.

Step by step recipes at home

White / colored mastic preparation process

• Mix the icing sugar with the starch, sift through a sieve to avoid lumps.
• In order for the marshmallows to turn into mastic, you need to heat them up. For this, both a microwave oven and a water bath are suitable. A glass bowl is used for a microwave oven, and a metal bowl for a water bath.
• Place the marshmallows in a bowl, add the softened butter and microwave for 15 seconds. The process may take longer or less time depending on the power of the oven. The marshmallows should expand in size and begin to melt.
• Pour about 100 grams of starch-sugar mixture into the melted mass, mix with a spoon. You should get a thick gruel.
• If dye needs to be added, do so at this stage. The liquid dye is added in drops, the dry one must be dissolved first.
• Add powder while continuing to knead the mastic. When the mixture is thick enough, place it from a cup on a table sprinkled with powder.
• Now start kneading the mastic with your hands, having previously greased them with butter. Do not overdo it with powder, try to make the mass firm and elastic.
• The smooth, dense mastic is ready to use. If you are going to start decorating later, you can put the mastic in the refrigerator. To do this, wrap it in several layers of cling film or place it in a bag, tying it tightly. The mastic dries quickly and loses its elasticity, so avoid prolonged exposure to air.

Mastic step by step (photo gallery)

Pour the marshmallows into a bowl and heat

Swollen and slightly melted marshmallows are ready to go

Add powder in small portions, stirring thoroughly

Add colorant at this point if necessary

Add powder and knead the mass to the required thickness and density

Cover the finished mastic with cling film to avoid drying out.

How to make chocolate mastic with your own hands

To prepare shiny elastic chocolate mastic you will need:

1. Marshmallow - 180 gr.
2. Powdered sugar -150 gr.
3. Bitter chocolate - 200 gr.
4. Butter - 1 tbsp. l.
5. Cream - 3 tbsp. l.
6. Liqueur - 1 tbsp. l.

• Melt the chocolate in a water bath.
• Soften the marshmallows in the microwave or water bath.
• Combine marshmallows, chocolate, butter, cream and liquor. Use a mixer to achieve uniformity.
• Add powdered sugar in portions and knead the chocolate mass until the consistency of a thick dough. Use mastic or refrigerate for storage.

Photo gallery of making chocolate mastic

Melt the chocolate in a water bath

Warm up the marshmallows

Mix all ingredients except the powdered sugar

Achieve uniformity

Add powder and mix with a mixer

You should get a dense, homogeneous mass.

The mastic is ready to use

Typical mistakes

• Use of coarse powdered sugar. If the mastic breaks during rolling and sugar crystals are visible in it, it means that too coarse powder was chosen. To avoid this mistake, do not forget to sift the powder through a fine sieve. You can additionally grind the powder in a coffee grinder for a few seconds. Remember: the correct grinding of powdered sugar is a prerequisite for making mastic.
• Overheating the marshmallows when melted. Keep them on fire or in the microwave only until they swell and start melting. Overexposed mastic often crumbles.
• Excess powdered sugar. Try to sprinkle the powder in small portions to adjust the density of the mass. Otherwise, the mastic will be too dense, dry and brittle. To restore plasticity to the mass, heat it for a few seconds in the microwave. You can add a drop of water to an excessively dense mass and continue kneading.

Mastic-decorated cakes (photo gallery)

Teapot cake

Elegant wedding cake decoration

Roses from mastic

Three-tiered elegant cake

Chamomile from mastic

Baby cake

Simple and cute mastic decoration option

Useful Tips

• Making mastic jewelry is a painstaking and time-consuming business that requires attention to small details. Therefore, remove only a small part of the mastic for the current job, and keep the rest tightly covered to avoid drying and crusting.
• When working with mastic, grease your hands with butter.
• Decorate the cake with mastic shortly before serving. A product covered with mastic should never be stored in the refrigerator - it will become covered with condensation and begin to spread.
• The best base for mastic is a hardened butter cream. Soaked cakes or sour cream will dissolve the mastic and ruin all the work.
• It is convenient to roll the mastic between two sheets of plastic wrap, oiled with vegetable oil: the mastic is even, smooth and becomes an ideal coating for the cake.

Marshmallow mastic video recipe

Homemade cakes decorated with mastic become the "nail" of the festive table. In order for you to succeed in realizing bold creative plans, you just need to be patient and strictly follow the instructions and advice given in the recipe. And even if the decorations do not turn out perfect on the first try, over time you will learn to amaze with confectionery wonders.