Recipe Author – Colette Peters is a New York-based pastry chef and pastry course teacher and author of classic wedding cake design books.
It’s not as difficult to make mastic for cake wrapping as it may seem. You do not even need a mixer, you can knead with your hands. According to this recipe, one layer of mastic for a cake with a diameter of 22 cm is obtained. The basis of the mastic is sifted icing sugar and water, but to make it soft and supple, you will also need gelatin, glucose and glycerin, which can be purchased in pastry shops or on the Internet. Instead of glucose, light corn syrup is also suitable. Before rolling the mastic, it needs to rest for several hours at room temperature. Apply mastic only on cream-covered cake with a circumference of 22.5 cm.
Time: 9 hours
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.9 kg powdered sugar
- 1/4 Art. cold water
- 1 tbsp. l gelatin
- 0.5 tbsp. glucose (look in departments for confectioners) or light corn syrup
- 1.5 tbsp. l glycerin (look in departments for confectioners)
- 1 tsp any flavor (with vanilla extract, the color of the fudge will not be pure white)
- Corn starch
- Sift the icing sugar into a large bowl (not metal) and make a depression in the center. Pour water into a small saucepan, pour gelatin on it and let it soften for about 5 minutes. Start heating the gelatin and stir until it dissolves. Do not boil. Turn off the heat and add glucose and glycerin, stirring until they dissolve. Add flavor.
- Pour into icing in the icing sugar and stir until all the sugar has interfered. Stir the mastic with your hands until it is strong. If it is sticky, add a little more powdered sugar.
- Form a ball from mastic and tightly wrap it in a plastic film. Put in an airtight container. It will be easier to work with this mastic if you let it rest at room temperature for about eight hours before use, especially if you have high humidity. Do not put it in the refrigerator.
- To cover the cake with mastic, sprinkle a clean cloth or smooth, clean surface with corn starch and roll the mastic with a rolling pin to a thickness of about 0.5 cm. The layer should fit the size of the entire cake with sidewalls. Put both hands under the mastic and carefully lay it on top of the cake, covered with butter cream, so that the cake is centered. The cream is needed so that the mastic reliably sticks to the cake.
- Sprinkle your hands with corn starch and smooth out the mastic on the surface of the cake, starting from the top and moving down to the sides until the entire surface becomes even and flat. Using a pizza knife or a sharp knife, cut off excess mastic around the bottom edge of the cake. Garnish the cake with butter cream or royal icing. This mastic keeps the cake fresh for two days at room temperature. Do not refrigerate the cake.