Tools for mastic how to use. How to Cook?

Methods of decorating with sugar mastic

Confectioners use sugar mastic for making decorations in the form of flowers, figures, details of cake decorations, cards for greeting inscriptions for cakes by modeling or molding, or by notching with a knife of various figures, etc.п. Products made of mastic are finished and painted with cream or glaze. Fondant can be tinted in different colors. When covering flowers, mastic figures with food varnish, they become similar to faora.

Molding is mainly done with the fingers and palms of the hands, using boards or silicone mats. For small jewelry decorating work use special tools: stacks and spatulas.

When working with finishing semi-finished products such techniques as rolling, unrolling, flattening, pressing, pinching, pulling, smoothing, etc. are used.

Rolling. a method, which is used to process a plastic piece in order to give it a spherical shape. It is carried out with the palms and circular movements of the hands. The spherical shape is the original form for many molded figures. For example, vegetables, fruits, animals, etc.

Unrolling. a method that is used to obtain egg-shaped, cone-shaped, and cylindrical shapes. The egg-shape is obtained by rolling out the ball from two sides, the cone-shape. by rolling out at an angle from one side. Cylindrical shape is obtained by rolling the plastic mass with straight movements of the palms, parallel to the surface.

Flattening is a technique used to create a flattened form by squeezing the molded part with the palms of the hands, fingers or tools.

Indentation. a technique that is used to form the texture of the various surfaces of the parts. Fingers, stacks and other tools are used for this technique.

Pinching. a method, which is carried out by strong compression of the fingertips of the hand. Usually used when sculpting small parts or to change the existing shape.

Pulling. a technique that is used to form any part of the figure from the general plastic mass by pulling away the material with a pinch of the fingers.

Troweling. the final stage of shaping the surface of the product to give an aesthetic appearance. Troweling is performed by longitudinal movements of the fingers of the hands. For example, the reception is applied at reception of smooth transitions from one surface to another, in places of roundings or connections of parts of a volume figure.

Decorating cakes with sugar mastic is done by decorating with whole confectionary figures, embossing ornaments, and wrapping cakes with mastic.

Finishing of cakes with full-volume confectionery figures made of mastic. Whole volumetric figures are glued from two bas-reliefs or cast as a whole. They can be made in the form of people, fairy tale and cartoon characters, animals, fish, fruits, mushrooms, etc. For molding of the whole volumetric confectionary figures various ZO-moulds are used or decorations are molded by hands.

For molding full-volume figures from mastic in silicone or plastic forms, their inner part is greased or powdered with sugar powder (starch). In the prepared forms, which are two halves of one figure, put separately pieces of mastic and press. Cut off excess mastic with a knife, then fold the two halves to glue and press them together. The mold is placed in the freezer. When the figure is completely frozen, the form is opened and the ready figure is taken out. After that the figure is dried.

Decorating cakes with embossed ornaments. Decorative plant elements (berries, flowers, leaves, stems, etc.).п.) are the main motifs in cake decoration. Harmoniously combined elements give a smart appearance to any cake.

Before you start decorating choose the scale of the future elements and commensurate with the decorated product, as well as the color design.

Combined and constructive ways are used in the work. For modeling the plants are prepared:

  • 1) flagella of different thickness and color to form stems, tall leaves, decorative curls of different nature, flower petals of simple shapes, etc.д.;
  • 2) balls which are pulled into cone-shaped form from one or both sides to form different kinds of leaves and flattened for the center of flowers.

The most common element of cake decoration are flowers. When making flowers often use a variety of special felling and combine it with sculpting techniques.

Modelling of a relief plant ornament begins with the preparation of a sketch (template), cut to the contour of the image. The composition is placed on the surface of a complex confectionery product in the following sequence:

What is mastic and where to buy it?

Before we begin to tell how to decorate a cake with mastic, it is necessary to clarify: what is it anyway?? It is a viscous, plastic substance, very similar to plasticine. Thanks to its properties, confectioners began not just to make delicious desserts. In their genius hands are born the real works of art! Often, such cakes are not that eaten, they are pitiful to cut!

Mastic comes in different kinds, the most common of them:

  • For modeling. The name itself suggests its purpose. It is very well suited for the creation of decorations and figures. Soft on the inside, but very hard on the outside. This quality is excellent, for example, for creating decorations with silicone molds. What it is. you will learn more later.
  • Floral. Such fondant is ideal for creating delicate and complex decorations, such as small flowers. In its composition more thickener, so it dries faster, but it rolls thinner, very pliable and holds shape very well. Decoration of cakes with floral mastic is very easy and pleasant.
  • Sugar. That is what is mostly used to cover cakes (this process is also called wrapping).
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Mastic can also be marzipan, milk and honey.

You should understand that it is not necessary to have in your arsenal all three types of the most popular mastic, you can quite manage and ordinary, sugar. Its other types are used, rather, professional kitchen masters for more convenience and to save their time. Ordinary hostesses, who want to please their loved ones with their own sweet masterpiece, can only do with sugar mastic.

Buy it is not so easy, it is sold only in specialized stores for confectioners. If there is such a shop near your home, then you are very lucky. The best option is to order delicious “plasticine” in the online store of your city. If that is not available, do not despair, mastic can be made by yourself. How? Read more!

tools, mastic, cook


Fondant cut-out is a cut-out mold for mastic, just like we’re used to using it for cookies since our childhood. It can be made of any material. The cutter is incredibly easy to use, it allows you to quickly decorate any confectionery product.

The plunger is a very handy and indispensable tool for working with mastic and marzipan. It’s the same felling, but with an ejector. The plungers are made of durable plastic.

Molds for mastic. a form to be filled with mastic. Mastic gets the shape we need: beads, people, animals, and so on. Available in plastic and silicone. Newborn

Stamps for mastic. allow modeling various patterns from material.

Plastic knife with changeable wheels. for modeling and relief pattern application when working with mastic and marzipan

A fondant iron. used when decorating a cake to smooth out fondant surfaces, helps avoid marks and crumples.

Set of tongs. used for modeling and applying relief pattern when working with mastic, marzipan, as well as with plastic chocolate. With tongs it is very convenient to process edges and joints, thematic patterns.

A set of edge cutters. used to create images on mastic, marzipan. They allow you to create an interesting and unusual pattern, just put a print on the mastic and put a little pressure on it with your hand. They make very nice ruffles.

Mastic rolling pin. used to roll out the mastic into a thin layer.

A rolling pin is for making different patterns on the surface of the mastic, making the surface interesting and textured.

tools, mastic, cook

When using information from

I bought my tools to work with mastic at the “Muffin” online store. I am very pleased with the product, service and prices! ?I sincerely recommend it to everyone!


Mastic Cutter. a cutting mold for mastic, just like we used to use in our childhood for cookies. Can be from any material. The carving tool is incredibly easy to use, it allows you to quickly decorate any confectionery product.

The plunger is a very handy and irreplaceable tool for working with mastic and marzipan. This is the same punch, but with an ejector. Plungers are made of durable plastic.

Molds for mastic. a form, which is filled with mastic. Mastic gets the form we need: beads, people, animals, etc. Available in plastic and silicone. Newborn

Mastic stamps. allow you to simulate different patterns from the material.

Plastic knife with changeable wheels. for modeling and relief pattern application when working with mastic and marzipan

Mastic iron. used when covering a cake for smoothing mastic surfaces, helps to avoid marks and creases.

Set of small tongs. is used for modeling and applying relief drawing while working with mastic, marzipan, as well as with plastic chocolate. The tongs are very handy for working on edges and seams, thematic patterns.

Set of edge cutters. used to create images on mastic, marzipan. They allow you to create an interesting and unusual pattern, just put a print on the mastic and put a little pressure on it with your hand. They make very nice ruffles.

Mastic rolling pin. used to roll out the mastic into a thin layer.

A shaped rolling pin. for making different patterns on the surface of the mastic, makes the surface interesting and textured.

Stacks with shaped tips. these tools will allow you to make great shaped elements, flowers from mastic and marzipan. Another set of sticks will allow you to work with marzipan and mastic when they are used as wrapping on cakes.

When using information from the site:

I bought my tools to work with mastic at the “Muffin” online store. I am very pleased with the product, service and pricing! ?I sincerely recommend it to everyone!

Features of stacks of different types and shapes

Modeling sticks make two-sided. There are such variants of these accessories:

  • “ball” helps to make the edges of petals and leaves thinner, more concave, and more realistic;
  • “bone” is needed to make a wavy edge of a flat decoration, as well as to squeeze out small drop-shaped cavities;
  • “star” will help in creating small flowers with 5 petals like lilacs;
  • A “cone” is needed to smooth out the edges and form the hearts in large flowers;
  • popular among confectioners, the Dresden stick or “dresden” helps to squeeze out the veins on petals and leaves, and also replaces the iron on small details;
  • “groove” will allow you to form decorations similar to sewing stitching, apply lines, and make face details in figures;
  • “seashell” will help make embossing in a decor with a marine theme and decorate the edges originally.
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Now you will be more confident in the categories of the store for confectioners and you can buy only what you really use!

Baking: the beginning of a long journey

The range of baking products available to every housewife today is vast. This means you can choose from a variety of possible toppings for your cake. But keep in mind that to make it, you will need the following mandatory kitchen accessories:

    Measuring spoons and cups will help you not to get the amount of each ingredient in the batter wrong.

You may already have some of the tools in your kitchen. The rest should be purchased.

Fondant cake secrets for beginners

The best cakes for a mastic cake are sponge cakes, but there are recipes that allow you to use shortbread and even soufflé. However, if you want to make a soufflé cake, there should be biscuit layers on top and bottom. Otherwise, the fondant will leak and the cake will lose its shape.

The basic version for a sponge cake is a dough made of eggs, sugar, flour, and butter. The proportions vary depending on the recipe. Take the cake coated with the selected cream and place it in the fridge to soak up. You could even press it down so that it takes its shape.

Then the sides need to be trimmed to make it easier to wrap the mastic. If the cake is a composite of several parts. make the shape you want. For the convex elements, you can make a mixture of sponge-crumbs and mastic cream. It is also easy to use to cover irregularities.

A simple recipe for the butter and condensed milk cream. Beat the butter with a mixer until it becomes a white mass, and add half a can of condensed milk. Whisk once more. Spoon the cream over the cake and put it in the fridge. Then use a heated dry spatula to smooth out any irregularities.

You may begin to wrap the cake in mastic!

On a mastic cake for beginners you can put any picture or an inscription with a stencil and a special dye or food coloring pens.

Simple flowers are made with cups and other containers of different diameters: circles are cut out, and then the flower is collected.

Secrets of working with sugar mastic

Do not count on that “unearthly beauty” will turn out at the first attempt: the art of working with mastic, like any other art, must be learned. There are secrets and tricks, which can be reached by trial and error. But why reinvent the wheel? So that you can quickly and accurately learn to work with mastic, we have prepared for you the most complete collection of useful tips. So, let us proceed!

Mastic can be different, and they are all kneaded differently. We will dwell in more detail on the mastic from marshmallow as the simplest (if you do not know, marshmallow. are such candies like “Bon Pari”). To prepare this mastic you will need, in fact, the candies themselves and fine powdered sugar, which will intervene in the melted mass of candy.

Ready mastic from marshmallow should be homogeneous, dense and plastic. To achieve this result, it is important not to overheat the marshmallow (it is enough to heat the candy to the point where it begins to swell and melt). If when kneading the sugar mass remains sticky for a long time, do not stop there: continue to mix in the powder until you get a mass of the right consistency. If our marshmallow, on the contrary, turns out too hard, slightly heat it in the microwave, knead it with your hands and continue kneading. If the sugar-candy paste starts to crumble, add a drop of water or lemon juice to it and then continue kneading again.

There are two known ways to roll out sugar mastic: on a table sprinkled with starch or powder, and between sheets of polyethylene greased with vegetable oil. The only disadvantage of the first method is that the unrolled layer of mastic has to “peel off” from the surface of the table and hold it in place by weight. If you choose the second option, you will need to remove the top layer of polyethylene from the rolled out mastic, turn the layer, evenly cover the cake with it and only then separate the second layer of polyethylene. However, thin polyethylene (such as food film) for our purposes is not good: we must use something thicker and more substantial, like foil for greenhouses.

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What to do if the fondant keeps tearing?

Probably you are used to rolling out the pizza dough and are guided by the principle “the thinner, the better”. Alas, this will not work with sugar mastic. The thickness of the rolled out layer should be about 2-3 mm (thicker is also not necessary). Thinly rolled out fondant has two disadvantages: first, it can tear while covering the cake, and secondly, under it will be visible all the “flaws” and irregularities of your culinary masterpiece.

It is also possible that when kneading mastic you used powdered sugar of “coarse grind”, which contains whole sugar crystals. There’s nothing to be done: such mastic will tear even when rolled out.

If the layer, which was used to cover the cake, nevertheless ripped at the most important moment, do not despair. Seams, patches and other flaws can easily be “plastered” with a wide brush soaked in water. Use this brush to smooth the cake until its surface is perfectly flat. And if under the layer of fondant you suddenly find air bubbles, try piercing it with a needle in these places, and then carefully smooth out the “holes. You’ve probably done something similar if you’ve ever had to paste wallpaper.

It is very easy to avoid ugly folds on the “sides” of the cake: one needs only to roll out the sugar mastic with a large reserve (10-15 cm minimum) and so that the reserve is maintained along the entire circumference. Then the fondant will stretch under its own weight and lie flat on the cake. After that, take a round pizza cutter and carefully cut off “all the excess”, leaving about half a centimeter to spare. If the “sides” of the cake are wavy, smooth them out with a spatula.

And if under the layer of fondant the base began to show through?

Most likely, it’s the humidity: sugar fondant is very sensitive to it. You may have used the wrong frosting, over-impregnated the cake or left it in bad storage. Store the finished cake should be in a tightly closed airtight box or in a plastic bag (and preferably not more than 2 days).

It is recommended to use dry biscuits, buttercream cakes, or store-bought cakes as a base for the cake. As for the covering cream, it’s probably easiest to work with marzipan mass. If you do not like marzipan, use classic buttercream, boiled condensed milk or ganache (chocolate cream and buttercream). In this case, you will have to put the cake out in the cold for a couple of hours and only then apply a layer of fondant. If the cream does not have time to fully solidify, the surface of the cake after coating with mastic may form ugly dents.

Under no circumstances use for the base sour cream and all kinds of impregnation (sugar syrup, liquor, confectionery rum, etc. п.). Remember that any fondant dissolves very quickly on contact with moisture.

It is best, of course, to use special food dyes, but they are not always and everywhere can be found. Replace the dyes can be regular colors for Easter eggs, but you must do so with care, because the composition of paints for eggs usually includes salt, and our mastic should not turn out salty. So it is better not to take powder paints, but paints in pellets, which do not contain salt. If you are absolutely against “all kinds of chemicals” in food, try natural dyes: spinach juice for green, beet juice for red, carrot juice for orange. Of course, it will not look beautiful, but it will be 100% harmless.

The most difficult color to paint the mastic black. To do this, you need to mix the whole three dyes: blue (2 parts), yellow (1 part) and red (1 part). It is very important to keep the proportions strictly, but even so there is no guarantee that the desired shade will turn out. a neutral black. Depending on the colourants used, it may be slightly greenish, slightly reddish, or with a violet hint.

Another way to make black fondant is to prepare brown fondant first (for example, with chocolate or burnt sugar), and then add a drop of blue dye to it.

Yes, you can! There is nothing in the mastic that can go bad in a few days. For storage it is recommended to wrap well in polyethylene or put in a plastic container with a lid. It is not necessary to put this container in the refrigerator: mastic should simply be protected from moisture and air, so it does not dry out before time and do not get soaked. By the way, unused mastic from marshmallow can be stored in the freezer for up to 2 months.

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