“Marshmallow mastic – my secret weapon to decorate cakes! “- says Elizabeth Labau .Do you know what a pastry shop can mastic be easily prepared at home? It’s not only quick and easy – homemade marshmallow mastic is tastier than most shopping! The secret ingredient is mini marshmallows, giving fondant a wonderful sweet and slightly vanilla flavor. Marshmallow mastic can be used, like any the other: cover it with cakes, sculpt figures and make sweets. Please note that this mastic becomes sticky in humid conditions and does not it will hold as well as normal if placed on icing and keep in the refrigerator for several days. The recipe is calculated on 700 gr. mastics, the amount of ingredients can be easily reduced or double.
The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA
Time: 10 мин.Difficulty: easy Amount: 700 gr. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 225 gr. miniature marshmallows
- 450 gr powdered sugar, plus for sprinkling
- 2 tbsp. l water
- Food coloring or flavoring, optional
Recipes with similar ingredients: marshmallows, icing sugar
Recipe preparation:
- Sprinkle icing sugar on the kitchen table or large chopping board. Place marshmallows in a large microwave bowl with water. Heat at high power for 1 min., While marshmallows will not become lush and increase in size.
- Stir with a rubber spatula until smooth until they are will melt. If pieces of marshmallow remain, put back in microwave for 30-45 seconds. – the mixture should be homogeneous and without комочков.Если хотите сделатьmastic colored or with the desired taste, at this stage you can add a few drops of dye or flavors and well to mix. If from one mastic you need to make portions with different taste or color, do not add anything right now – instructions will be lower in the sixth paragraph.
- Add the icing sugar and start stirring with a spatula. Continue until the sugar connects to the mass, and then mixing will be impossible.
- Put the resulting mixture on a prepared working surface. It will be sticky and lumpy, sugar will be visible, which has not yet mixed with the mass – this is normal. Dust your hands icing sugar and start kneading mastic like dough with your hands mashing sugar into marshmallows.
- Keep kneading until the mastic is smooth and stops cling to your hands. Add more sugar if necessary, but stop as soon as you get a homogeneous mixture – excess sugar will make mastic solid and unyielding. When will it go smooth ball, mastic ready to use. Now it can be rolled out, give it shape or wrap in film to use later. Tightly wrapped mastic can be stored in a cool room or in the refrigerator, and before use it needs to be softened, kneading with hands.
- If you want to color or flavor mastic, give it a disk shape. At this point, you may need gloves so as not to stain your hands with dye. Add the desired amount of dye or flavors to the center of the disc and fold drive inward so that the dye or flavor is in the center of the ball.
- Start kneading the mastic, as you did before. In the process you You will see that the dye will trickle out from the center. Keep kneading until the trickles disappear and get uniform colors. Now the mastic can be used or stored as indicated above.
