Mastic from condensed milk. Milk mastic on condensed milk. Mastic with condensed milk - recipe

On anniversaries, weddings and - especially! - Children's birthdays are important not so much the cake as its decoration. Very touching figures of the groom and the bride, made of food mastic, look. And the kids probably like the whole composition, based on the popular cartoon "Masha and the Bear" or computer game "Engry Birds". You can, of course, go to the store and buy ready-made ornaments for cake from marshmallow, glucose and glycerin. But, firstly, all these garlands, beads and bows with flowers do not bear a trace of your individuality and creative imagination, and secondly, and are not cheap. Therefore today we will learn how to make mastic from condensed milk. The recipe is very simple, and the result will please even the beginner. Maybe the first time you will not be able to beautifully sculpt the figures, but the mastic will certainly turn out delicious.

Ingredients

What is needed for this? To decorate the cake with mastic will not need components that devastate the family budget. All that is needed is a can of condensed milk, cream, sugar powder and lemon juice. Well, food colors, of course, unless you decide in advance that your cake will be uniformly beige. But now let's talk about the quality of products, because the success of the business depends on it. Dry milk or cream should be fresh, not stuck together in a piece, a pleasant cream (not yellow) color. It is advisable to take the powdered sugar of the finest grinding, so that the mastic of condensed milk does not crumble or tear, but is elastic. Have potato starch at hand, just in case. During molding, dip your fingers into it, then the mastic will not stick to your hands. Vodka will give your sculptures an appetizing shine. Well, finally, condensed milk. Take Belarusian or Ukrainian products. Condensed milk should be made from whole milk and sugar, and not chemicals.

What cream for mastic with condensed milk to choose

Before we started doing this complexingredient, we'll think: do we need it? After all, if the top of our cake is covered with sour cream, protein cream, or whipped cream, ornaments made of condensed milk and sugar will simply dissolve in a moist environment. For the same reason, you can not apply decor from mastic to rum or rum soaked with rum. But on the "bare" test, the coating of powdered sugar and milk will not hold. The cake must first be leveled. To do this, use the already frozen in the refrigerator oil cream, marzipan or ganache. Did you bake a honeycomb? Here is the perfect cream for mastic. Oil, condensed milk and melted chocolate (all components in equal proportions) are beaten with a mixer until uniform. At the copper we equate the edges with a knife, we mix the crumb with a small amount of cream. It turns out a rather viscous mass. Soaked in a warm water spatula, we put it on top of the product and put it in the refrigerator. Then add the rest of the cream. Again it's freezing. The base under the mastic is ready. Now you can proceed to the coating.

Another cream for mastic

The oil of room temperature is mixed withmelted natural chocolate without any fillers (preferably black, bitter). The proportions are about one and a half to one. When you get a homogeneous chocolate oil, you can mix a little boiled condensed milk. We'll take the whole mass in the mixer to get a gentle and fluffy cream. We put it on top and sides of the cake. Milk mastic on condensed milk will hold well on this cream. But for this it is necessary to let him stand for several hours in the fridge.

Mastic with condensed milk: recipe

First we mix loose products. In a deep bowl, combine dry milk or cream and powdered sugar. It is best to sift both these ingredients through a sieve, to avoid the formation of lumps. If they are present in the mastic, it will come out brittle and will crack. In what proportions is the cream mixed with sugar? So far, in equal - a glass. We mix it well. Begin to pour in the condensed milk, constantly using a spoon in one direction (for example, counter-clockwise). To masticate did not come out sugary, you can replace some of the powdered sugar with starch. This component will give the whole mass the necessary viscosity. For taste, you can acidify the mastic with a teaspoon of lemon juice. The working surface is generously sprinkled with powdered sugar (another half of the glass is about). We shift the mastic to it from the bowl. Continue to knead, pouring powdered sugar from the periphery into the center, until the mass becomes elastic and stops sticking to the fingers.

To give the necessary color

Natural mastic made from condensed milk is obtainedsolid, beige shade. To give it color, you need to use food colors. They are sold in stores, often before Easter. It is at this time that you need "colored" eggs. If the dye is dry, rub the powder and mix it with the amount of mastic that you need. To do this, initially calculate how many green leaves, red, orange and blue colors should be. You can act differently, working with a liquid dye. First, we make a rose. Then drop a drop of red paint on it with a pipette. It will be very original - the color will not be continuous, but with the beige to the rich red. Do not be afraid to use natural dyes: raspberry syrup (red), carrot juice (orange), beetroot extract, cocoa powder (brown), green.

How to store mastic

This product outdoors dries quickly,why the figures begin to crack and crumble. In the refrigerator, the unreacted milk mastic on condensed milk absorbs the condensate contained therein. From this process, the stucco "floats" like melted ice cream. Which exit? If we use mastic for covering the cake (covering the top with an even layer), then it can be applied immediately. But it's better to sculpt the figures before serving to the table. And while the mastic should be rolled with koloboks or sausages of different colors, tightly wrapped in food film and put in the refrigerator. When you pull it out from there and apply it, you will find that the mass has become harder and crumbling. Do not be scared. Heat it in your hands, and the former elasticity will return to it.

Modeling of figures

To plasticine qualities of mastic exhibitedyourself to the fullest, you need to wrap the colored pieces in food film and let them lie down in the fridge overnight. After that, get it and leave it for half an hour. Mastic from condensed milk during this time will soften. Before sculpting, we pinch off a piece and knead it with our hands. We try, what are its qualities? If the mastic stick to your fingers, add the powdered sugar. In case of a too hard and inelastic product, add a little condensed milk, lemon juice or boiled water. We work on the surface sprinkled with sugar powder - so the products will not stick to the table. In addition to creative imagination, we will arm ourselves with a small knife with a sharp tip. If you want to connect two fragments from the mastic, you need to moisten the places of gluing together with water or egg whites. In this case, you need a silicone brush.

Some Secrets to Working with Mastics

Small figures are best done shortly before filing,because they will dry out in the air. And on the cake or in the refrigerator they can soften. The volumetric sculpture, composed of several fragments, on the contrary, must be done in advance and let it dry. After that, it should be carefully wrapped in a food film and stored in the refrigerator before attaching to the cake. Mastic from condensed milk will look like a brilliant glaze if it is smeared with vodka or alcohol before serving. Also, these volatile elements can dilute powdered dyes and soak the masses before molding. If the mastic is too hard and poorly rolled, heat it for a couple of seconds in the oven or microwave - and it will again become like plasticine.

How to make an even cake tie

Top and sides of the product are covered with marzipan, ganashor well-frozen oil cream. On the table lay out a large piece of food film. Lightly sprinkle it with starch or grease with a brush vegetable oil. Mastic for a cake of condensed milk should acquire room temperature. We roll it with a rolling pin powdered with starch or powdered sugar. Plast should be larger in size than the top of the product and its sides. Marzipan is moistened with cold water. Take the food film by the edges and carefully transfer it to the top of the cake, wrap our sides, cut off all sticking tips. Without taking the polyethylene coating, we spend lightly rolling on the mastic to expel all the air bubbles. After that, the film needs to be removed.

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