Marshmallow cake is a delicate delicacy. How to bake a cream cake or marshmallow soufflé, how to make it without baking

16.08.2020

These sweets resemble marshmallows or marshmallows. It is customary to put them in hot chocolate or coffee, but they are also great for making different desserts.

We have collected best recipes cakes with marshmallows.

General principles of making cakes with marshmallows

For cakes, marshmallows can be a layer or decoration. Also, from these small marshmallows, you can prepare a cream or soufflé, for which they are melted, mixed with butter, sour cream, cream or cottage cheese.

In most recipes, such cakes are based on a biscuit or shortcrust pastry... There is also an option where an oven is not needed.

Sponge marshmallow cake

In this recipe, marshmallows will be the basis for delicate cream... And for the layer, you can take any jam to taste.

Ingredients

For cakes:

five eggs;

30 grams of butter;

70 grams of flour and sugar;

a pinch of salt;

10 grams of baking powder and starch.

For the cream:

150 grams of marshmallows;

20 grams of butter;

confiture;

half a glass of water.

Cooking method

Divide the eggs into white and yolk. The whites should be cold, so it will be easier to beat them. Add a little salt to them, beat. You need to get a strong foam.

Add sugar to the yolks, grind. We introduce flour, baking powder, starch. Then pour in the pre-melted butter. We mix.

Now, in the resulting mass, you need to gently mix the proteins in small portions.

From this dough, we need to bake three cakes. 40 minutes in the oven, temperature - 180. Do not open for the first half hour. Then you can check the readiness with a wooden skewer.

The finished cakes must be completely cooled.

In the meantime, we are preparing the cream. Place the marshmallows in a bowl. We add water. And we melt them in the microwave. You can also do this on the stovetop in a small saucepan.

We add soft to the candy mass butter... We mix. The cream is ready.

We collect the product. Apply jam and cream to each cake. Coat the sides and top of the cake with cream. Optionally, you can decorate the top with several marshmallows.

Honey marshmallow cake

Sponge cake with a light honey note and sour cream... Marshmallows will serve as a layer and decoration, you can also take any berries you want, for example, raspberries.

Ingredients

For two cakes:

two glasses of sugar (incomplete, minus 2 tablespoons from each);

two glasses of flour;

4 tablespoons of honey;

For the cream:

700 ml sour cream;

three quarters of a glass of sugar;

two sachets of "thickener for cream and sour cream."

Impregnation for cake layers:

a cup (300ml) of black strong tea;

two to three tablespoons of sugar

Decoration:

200 grams of marshmallows;

chocolate bar;

Cooking method

We immediately set the oven to 180 degrees.

Let's start with the test. It is better to divide the ingredients into two parts, cook them separately for each cake, so it will be more convenient.

Beat eggs with a mixer. Add sugar and honey. Beat well at high speed, it will take about ten minutes. The mass should become airy, and its volume should double.

Sift flour into the egg mass in portions, mix gently with a spatula.

For baking, take a split form. It needs to be smeared with butter. Cover with parchment. Put the dough in a mold. The cake will spend about forty minutes in the oven. Then we take it out, cool it a little. We remove the form.

We do the same to prepare the second cake. Both should cool completely. After that, we cut each in half lengthwise to make four cakes.

For impregnation we brew strong and very sweet tea. Let it cool down for now.

We are engaged in cream. Add a thickener and sugar to sour cream. Whisk. Thick cream ready.

It's time to collect the cake. We lay the first cake so that the cut looks up. Saturate with sweet tea in moderation. Apply the cream. Close with a slice of the second cake. Again impregnation, cream and put a little marshmallow in this layer. In the same manner, we lay the two remaining cakes, soak everything and coat with cream. We cover the top and sides of the cake with it. It's time to send the product to the refrigerator.

Three bars of chocolate through a grater. We take out the cake. We decorate it all chocolate chips... Put marshmallows and berries on top. To keep the marshmallows well, you can pre-dip each in the cream and stick it on.

Cake with marshmallows and lemon

This recipe turns marshmallows into a light soufflé. The base will be again a biscuit, this time lemon.

Ingredients

For biscuit:

100 grams of flour;

80 grams of butter;

5 grams of baking powder;

100 grams of sugar;

10 grams of lemon zest;

100 grams of starch.

Impregnation:

Half a lemon;

sugar with vanilla - 4 tablespoons;

90 ml of water.

200 grams of marshmallows;

0.5 liters of heavy cream (33%).

Cooking method

Beat the eggs tightly with sugar, use a mixer for this. Put lemon zest in the mass. Then add sifted flour, baking powder, starch.

The next step is to melt the butter. We pour it into the rest of the ingredients. The dough is ready. It remains to place it in a greased form and bake a biscuit (40 minutes, 180 degrees). Cool it down.

Making a syrup for impregnation. In a small saucepan, bring water to a boil, add vanilla sugar, stir until dissolved. Turn off. Cool it down. Add lemon juice... Saturate the biscuit with syrup.

Let's get down to the soufflé. In a saucepan, heat half of the cream on a low flame along with the marshmallows until the marshmallows dissolve. Whip the remaining cream until frothy. Pour cream with melted marshmallows to them, whisk everything together.

Place the biscuit in a suitable shape. Pour the soufflé mixture on top. Now the cake needs to freeze in the refrigerator until tender. Jewelry - to your taste.

Cake with marshmallows and cottage cheese

Again the marshmallow soufflé, but this time with the addition of cottage cheese. Decorate the finished cake with whipped cream.

Ingredients

A glass of flour and sugar;

six eggs;

by sachet vanilla sugar and baking powder;

salt - a pinch.

A pound of cottage cheese;

200 grams of marshmallows.

0.5 liters of cream (33%);

150 grams of powdered sugar;

30 grams of gelatin;

a bag of sugar with vanilla.

Cooking method

Beat eggs with sugar, add salt, vanilla sugar. Gradually add flour, baking powder. We mix.

We bake a biscuit cake in the same way as in the previous recipes. Cool it down. Cut in two, we get two cakes.

Now the soufflé. Lubricate a suitable bowl vegetable oil... We spread the marshmallows and soften a little in the microwave, from 30 to 60 seconds, the sweets should melt, become soft. We mix them. Add cottage cheese. Stir until a homogeneous mixture is obtained.

Cream. Leave the gelatin in warm water for half an hour until it swells. Then cook over low heat until all the lumps are dissolved. We shoot. Cool it down. Beat the cream with a mixer. Gradually add powdered sugar, sugar and vanilla. Pour in gelatin. Beat everything well.

We collect the cake. Put the first cake, on top of the soufflé, then the second cake. Cover with cream, put in the refrigerator for several hours. Can be decorated and served.

Chocolate marshmallow cake

Chocolate cake, on the surface of which baked marshmallows will create a beautiful pattern resembling specks on the skin of a giraffe. Often this cake is called “Giraffe”.

Ingredients

Two eggs + two yolks;

milk chocolate bar;

two dark chocolate bars;

100 grams of sugar;

three quarters of a glass of milk and cream;

70 grams of butter;

100-150 grams of marshmallows;

60 grams of starch and powdered sugar;

a glass of flour;

cocoa powder - two tablespoons;

half a bag of vanillin;

a quarter teaspoon of baking powder.

Cooking method

Combine flour, starch, cocoa powder, baking powder, vanillin.

Beat the butter, previously removed from the refrigerator and softened. Fill in the icing sugar. Then one yolk, followed by a second. Beat constantly. Now add a little flour with the rest of the dry ingredients. Knead the dough, it turns out soft. We form a bun out of it. We wrap with cling film, put in the refrigerator. Enough twenty minutes.

Next, we need a detachable form, diameter - 20 cm. We will lay it with parchment. We distribute the dough, make bumpers out of it. Top - foil, pour peas into it (so that the cake does not lose its shape). It's time to go to the oven. About a quarter of an hour, 180 degrees.

Heat cream and sugar in a saucepan. Do not boil. Then put chocolate, broken into pieces, in hot cream. And we stir until it melts. Beat the eggs and slowly pour into the chocolate. We mix.

Remove the foil and peas from the shortbread cake, pour on it chocolate mix... We bake for another twenty minutes.

It remains to lay out on almost ready cake marshmallows and brown for a couple of minutes in the oven. Cool the cake, leave in the refrigerator overnight.

No baking marshmallow cake

This recipe is much simpler than the previous ones. The dough here will replace a mixture of butter and cookies, shortbread is best.

Ingredients

¾ packs of butter;

300 grams of cookies;

a pound of cottage cheese;

50 grams of powdered sugar;

400 grams of marshmallows;

1 tablespoon of lemon juice;

200 grams of sour cream.

Cooking method

We turn cookies into crumbs. You can grind it with a blender. Mix with melted butter. We spread the mass into a mold, it is better to take a detachable one. We tamp the base and send it to the refrigerator for half an hour to freeze.

Making a soufflé. We combine cottage cheese, rusks, sour cream. Beat together. Place the marshmallows in a bowl, soften in microwave oven... Time - from 30 seconds to a minute.

It remains to mix the curd mass, lemon juice and soft marshmallows. Beat until smooth. The soufflé mix is ready. Pour it into a mold on the cake, after slightly smearing the walls with vegetable oil, and overnight in the refrigerator to solidify. It remains only to remove the form and decorate.

Marshmallow cake - secrets and tricks

To speed up the cake making process, biscuit cakes can be baked the night before. Then they will cool down well, and there will be no need to waste time on this.

If the marshmallow soufflé cake does not come out of shape well, run a knife with a thin blade along the sides.

You can add flavor notes and colors to the cake by choosing different marshmallows: pink, yellow, green, strawberry, vanilla.

These sweets resemble marshmallows or marshmallows. It is customary to put them in hot chocolate or coffee, but they are also great for preparing various desserts.

We have collected the best marshmallow cake recipes.

General principles of making cakes with marshmallows

In most recipes, such cakes are based on biscuit or shortbread dough. There is also an option where an oven is not needed.

Sponge marshmallow cake

In this recipe, marshmallows will be the basis for a delicate cream. And for the layer, you can take any jam to taste.

Ingredients

For cakes:

five eggs;

30 grams of butter;

70 grams of flour and sugar;

a pinch of salt;

10 grams of baking powder and starch.

For the cream:

150 grams of marshmallows;

20 grams of butter;

confiture;

half a glass of water.

Cooking method

Divide the eggs into white and yolk. The whites should be cold, so it will be easier to beat them. Add a little salt to them, beat. You need to get a strong foam.

Add sugar to the yolks, grind. We introduce flour, baking powder, starch. Then pour in the pre-melted butter. We mix.

Now, in the resulting mass, you need to gently mix the proteins in small portions.

From this dough, we need to bake three cakes. 40 minutes in the oven, temperature - 180. Do not open for the first half hour. Then you can check the readiness with a wooden skewer.

The finished cakes must be completely cooled.

In the meantime, we are preparing the cream. Place the marshmallows in a bowl. We add water. And we melt them in the microwave. You can also do this on the stovetop in a small saucepan.

Add soft butter to the candy mass. We mix. The cream is ready.

We collect the product. Apply jam and cream to each cake. Coat the sides and top of the cake with cream. Optionally, you can decorate the top with several marshmallows.

Honey marshmallow cake

Sponge cake with a light honey note and sour cream. Marshmallows will serve as a layer and decoration, you can also take any berries you want, for example, raspberries.

Ingredients

For two cakes:

two glasses of sugar (incomplete, minus 2 tablespoons from each);

two glasses of flour;

4 tablespoons of honey;

For the cream:

700 ml sour cream;

three quarters of a glass of sugar;

two sachets of "thickener for cream and sour cream."

Impregnation for cake layers:

a cup (300ml) of black strong tea;

two to three tablespoons of sugar

Decoration:

200 grams of marshmallows;

chocolate bar;

Cooking method

We immediately set the oven to 180 degrees.

Let's start with the test. It is better to divide the ingredients into two parts, cook them separately for each cake, so it will be more convenient.

Beat eggs with a mixer. Add sugar and honey. Beat well at high speed, it will take about ten minutes. The mass should become airy, and its volume should double.

Sift flour into the egg mass in portions, mix gently with a spatula.

We do the same to prepare the second cake. Both should cool completely. After that, we cut each in half lengthwise to make four cakes.

For impregnation we brew strong and very sweet tea. Let it cool down for now.

We are engaged in cream. Add a thickener and sugar to sour cream. Whisk. The thick cream is ready.

Three bars of chocolate through a grater. We take out the cake. We decorate it all with chocolate chips. Put marshmallows and berries on top. To keep the marshmallows well, you can pre-dip each in the cream and stick it on.

Cake with marshmallows and lemon

This recipe turns marshmallows into a light soufflé. The base will be again a biscuit, this time lemon.

Ingredients

For biscuit:

100 grams of flour;

80 grams of butter;

5 grams of baking powder;

100 grams of sugar;

10 grams of lemon zest;

100 grams of starch.

Impregnation:

Half a lemon;

sugar with vanilla - 4 tablespoons;

90 ml of water.

200 grams of marshmallows;

0.5 liters of heavy cream (33%).

Cooking method

Beat the eggs tightly with sugar, use a mixer for this. Put lemon zest in the mass. Then add sifted flour, baking powder, starch.

Making a syrup for impregnation. In a small saucepan, bring water to a boil, add vanilla sugar, stir until dissolved. Turn off. Cool it down. Add lemon juice. Saturate the biscuit with syrup.

Place the biscuit in a suitable shape. Pour the soufflé mixture on top. Now the cake needs to freeze in the refrigerator until tender. Jewelry - to your taste.

Cake with marshmallows and cottage cheese

Again the marshmallow soufflé, but this time with the addition of cottage cheese. Decorate the finished cake with whipped cream.

Ingredients

A glass of flour and sugar;

six eggs;

a bag of vanilla sugar and baking powder;

salt - a pinch.

A pound of cottage cheese;

200 grams of marshmallows.

0.5 liters of cream (33%);

150 grams of powdered sugar;

30 grams of gelatin;

a bag of sugar with vanilla.

Cooking method

Beat eggs with sugar, add salt, vanilla sugar. Gradually add flour, baking powder. We mix.

We bake a biscuit cake in the same way as in the previous recipes. Cool it down. Cut in two, we get two cakes.

Now the soufflé. Lubricate a suitable bowl with vegetable oil. We spread the marshmallows and soften a little in the microwave, from 30 to 60 seconds, the sweets should melt, become soft. We mix them. Add cottage cheese. Stir until a homogeneous mixture is obtained.

We collect the cake. Put the first cake, on top of the soufflé, then the second cake. Cover with cream, put in the refrigerator for several hours. Can be decorated and served.

Chocolate marshmallow cake

Chocolate cake, on the surface of which baked marshmallows will create a beautiful pattern resembling specks on the skin of a giraffe. Often this cake is called “Giraffe”.

Ingredients

Two eggs + two yolks;

milk chocolate bar;

two dark chocolate bars;

100 grams of sugar;

three quarters of a glass of milk and cream;

70 grams of butter;

100-150 grams of marshmallows;

60 grams of starch and powdered sugar;

a glass of flour;

cocoa powder - two tablespoons;

half a bag of vanillin;

a quarter teaspoon of baking powder.

Cooking method

Combine flour, starch, cocoa powder, baking powder, vanillin.

Heat cream and sugar in a saucepan. Do not boil. Then put chocolate, broken into pieces, in hot cream. And we stir until it melts. Beat the eggs and slowly pour into the chocolate. We mix.

Remove the foil and peas from the shortbread cake, pour the chocolate mixture onto it. We bake for another twenty minutes.

It remains to put marshmallows on an almost finished cake and brown for a couple of minutes in the oven. Cool the cake, leave in the refrigerator overnight.

No baking marshmallow cake

This recipe is much simpler than the previous ones. The dough here will replace a mixture of butter and cookies, shortbread is best.

Ingredients

¾ packs of butter;

300 grams of cookies;

a pound of cottage cheese;

50 grams of powdered sugar;

400 grams of marshmallows;

1 tablespoon of lemon juice;

200 grams of sour cream.

Cooking method

Making a soufflé. We combine cottage cheese, rusks, sour cream. Beat together. Place the marshmallows in a bowl, soften in the microwave. Time - from 30 seconds to a minute.

Marshmallow cake - secrets and tricks

To speed up the cake preparation process, the biscuit cakes can be baked the night before. Then they will cool down well, and there will be no need to waste time on this.

If the marshmallow soufflé cake does not come out of shape well, run a knife with a thin blade along the sides.

You can add flavor notes and colors to the cake by choosing different marshmallows: pink, yellow, green, strawberry, vanilla.

If someone else does not know about marshmallows, what it is, how to use it, where and how to use it in cooking, it's time to fill the gap and get acquainted with this amazing dessert. Elastic chewable lozenges resemble marshmallows, but have a significant difference - they do not contain protein and applesauce.

What is marshmallow made of?

Marshmallow marshmallow is translated from English as "marsh mallow", which at one time was used in cooking as a thickener and was an analogue of gelatin. The latter is now an invariable component of the cult American delicacy, which partly determines its name.

In addition to gelatin soaked in hot water, corn syrup or sugar is used to create marshmallows.
The composition is supplemented with glucose, flavors and sometimes dyes.
After mixing together, the components are whipped until a sponge.
In the old days, marshmallows were prepared from the extract of marsh mallow, or, as it is also called, medicinal marshmallow, and was used as a tasty remedy for the treatment of throat diseases and colds.

Marshmallows - recipe at home

Marshmallows, the recipe of which is available for execution at home to anyone who takes care of the availability of the necessary simple products, is not inferior in taste purchased counterparts, but is guaranteed to have natural composition free of artificial stabilizers, preservatives and other unwanted additives.

Ingredients:

gelatin - 20 g;
cold water - 60 ml;
hot water - 125 ml;
sugar - 200 g;
invert syrup - 50 ml;
starch - 200 g;
vanillin.

Preparation

Pour gelatin with cold water, leave for 15 minutes, and then dissolve in a water bath.
Combine hot water and sugar, bring to a boil, add invert syrup, boil for 8 minutes.
Beat the jelly water for two minutes.
Gradually add syrup, flavoring and continue to beat the mass until a thick foamy state for 10-20 minutes.
Spread the base in a mold with parchment sprinkled with starch, place in the refrigerator for 5 hours.
Sprinkle the surface of the layer with starch, cut the marshmallow made with your own hands, using starch to sprinkle the fragments for all further actions until the desired shape of the products is obtained.

What can be made from marshmallows?

The use of marshmallow chewing marshmallows in culinary practice has recently become increasingly popular and very reasonable.

In addition to the fact that the delicacy is great when consumed alone, it is the best basis for creating confectionery mastic. The mass turns out to be incredibly plastic, molds perfectly and will become an indispensable raw material for covering cakes, creating all kinds of figurines for decorating desserts.
Marshmallow chewy marshmallows can be fried over a fire, making the pastilles gooey on the inside and caramelized on the outside.
An established classic in American culinary culture is the addition of gummy marshmallows to cocoa.
Pastilles are added as a filling in baked goods, in the preparation of all kinds of desserts, both as raw materials and as decoration.

Cocoa with marshmallows - recipe

Cocoa with marshmallows practically does not change in taste, except that it acquires some sweetness, but it becomes more spectacular in appearance and attracts a child audience much more than a drink without additives. In a hot drink, marshmallows melt without a trace, creating a certain intrigue that children especially like.

Ingredients:

cocoa - 30 g;
milk - 200 ml;
sugar to taste;
marshmallows - 15 g.

Preparation

Milk is mixed with cocoa, sweetened and whipped using a coffee machine.
For traditional use, hot milk is poured over cocoa and stirred until the lumps are dissolved.
Before serving, marshmallows are added to the cup with the drink.

Dessert of marshmallows and cookies

Having marshmallows on hand, having figured out what it is and how to use it, you can start culinary experiments and prepare various desserts. A variant of one of these will be presented in this section. From simple ingredients get original and tasty treat for children and adults.

Ingredients:

cracker - 9 pcs.;
marshmallows - 9 pcs.;
M&M "s - 9 pcs.

Preparation

Crackers are spread on a baking sheet, and one marshmallow is placed on top, cutting off the edge.
Send the sheet to an oven heated to 180 degrees for 7 minutes.
Spread one M & M "s on the resulting mousse from marshmallows, press a little with your finger, pressing inward and place in the oven for another 2 minutes.

No baked marshmallow cheesecake

Knowing about marshmallows, that this is such a universal delicacy that can be used as an alternative to gelatin, it will be possible to create unusually without resorting to baking. Instead of soft cottage cheese you can take mascarpone, which is used to create an original dessert.

Ingredients:

cookies - 300 g;
oil - 120 g;
sour cream - 330 g;
cottage cheese - 600 g;
marshmallows - 400 g;
lemon juice - 1 tbsp a spoon;
jelly for the cake.

Preparation

Grind cookies in a blender.
Add butter, 30 g sour cream, mix and form from the mass into split form base for a pie with a bottom and sides.
Beat cottage cheese and sour cream in a blender.
Warm up marshmallows until melted, mix with curd mass and lemon juice.
Pour the cream into a mold and put in the cold for 4 hours.
Pour cheesecake with marshmallow jelly, let it freeze.

Marshmallow cake cream

Marshmallow cake turns out to be moderately sweet, balanced in taste. The cream does not spread and keeps its shape perfectly after cooling the dessert in the refrigerator. To prepare the perfect interlayer for any cakes, you need only 2 components, and the final result will exceed all expectations.

Ingredients:

cream 33% - 2 cups;
marshmallows - 300 g.

Preparation

Whisk the cream until peaks.
Marshmallows are melted in a water bath or microwave.
Spread the melted marshmallow to the creamy foam, mix and apply the cream as directed.

How to make marshmallow mastic?

Which is often used by confectioners if you want to give a cake or pastries an exquisite and original appearance. Unlike simple sugar paste the marshmallow-based substance has a more plastic texture, the degree of softness of which can be adjusted by heating the mastic in the microwave or cooling it.

Ingredients:

butter - 1 tbsp. a spoon;
marshmallows - 150 g;
powdered sugar.

Preparation

Oil is added to the marshmallows and the marshmallows are heated in the microwave until they double in volume.
Powder is poured onto the base and the mass is kneaded until it acquires a non-sticky structure like soft plasticine.

It can be carried out not only by covering the product with rolled mastic prepared from it. The latter can be divided into portions, add a little gel dye of different colors to each and, after kneading and acquiring lumps of uniform color, use them to sculpt all kinds of figures and decorations.

Ingredients:

marshmallows - 200 g;
icing sugar - 300 g;
butter - 20 g;
gel dyes.

Preparation

Put marshmallows and butter in a bowl, send them to the microwave.
Heat the mass until it melts.
Stir marshmallows to a liquid substance.
Add powdered sugar, knead the mass until it gets rid of stickiness, greasing your hands with butter.
Divide the resulting lump into portions as needed, add dyes as desired and knead until the color is uniform.
Place the lumps in the refrigerator, and then decorate the cake with them.

Beautiful decoration of the cake with marshmallow mastic

Decoration marshmallow cake without figures

Simple marshmallow cake decoration

Decoration baby cake marshmallows

Marshmallows for cake

Marshmallow bunny for cake

Marshmallow candies for cake decorating

Cake with figures from marshmallows for a children's party

Marshmallow roses for cake

Kids marshmallow cartoon characters for cake

Marshmallow cake for babies

Marshmallow sheep for cake

Simple marshmallow flowers for cake

Cake for girls decorated with marshmallow mastic

Marshmallow cake for boys

Today, most housewives use marshmallow mastic to cover and decorate their cakes, mixing it with icing sugar or starch. The result is a plastic mass from which you can mold a flower, a bow and many edible figures. Various dyes are added to it, giving the desired shade. Such decorations not only look appetizing, but are quite edible. Experiment with pasta and create your own sweet artwork.

What is marshmallow

It is a sweet chewy marshmallow (candy), white or colored in different pastel shades. It can be braided or cut into pieces small pieces... It is made from corn syrup, sugar, glucose and softened gelatin, whipped until airy. Previously, it was added to cocoa, coffee, cakes, desserts, ice cream, and now marshmallow mastic has become popular.

How to make marshmallow mastic

It is not difficult to prepare mastic for decorating marshmallow confectionery. The main thing is to take into account the recommendations of experts, experienced pastry chefs and study the most common mistakes of novice chefs. This knowledge will help to make the right plastic mass, which will be easy to mold and will not melt before the delicacy is served on the table. As a result, you will be able to realize all the fantasies of creating culinary masterpieces.

For the successful creation of marshmallow mastic, professional pastry chefs advise you to adhere to the following rules:

Before covering the cake with plastic marshmallow, spread it with butter cream. Too wet a base will cause the mastic to melt.
The mastic figures dry out quickly when exposed to air. Consider this and cover the cake if you want them to stay soft.
For coloring during the creation process, add gel or natural dyes: vegetable juices, cocoa powder, etc.
If the mass does not roll out well, heat it up a little in the microwave.
When gluing several parts of the mastic figures, lubricate the joints with water.
To give confectionery covered with mastic, a beautiful shine will help a brush with water. Lubricate the treat with liquid before serving.

Common beginner mistakes

Those who start kneading mastic from chewing candies often make mistakes, due to which the mass does not get the desired consistency. To make it work, avoid these moments:

Do not take colored marshmallows if you later tint the mass, otherwise the color will not be what you want.
Sometimes mastic masses from marshmallows become hard. Don't despair, just warm it up. In the case when the mixture began to crumble, you need to add lemon juice or water.
Be sure to take the finest powdered sugar, or even better, sift it through a fine sieve.
If the layer breaks after covering the cake, use a brush dipped in water. It needs to be ironed on the surface until irregularities and tears disappear.
If air bubbles form, pierce these areas with a needle.
Do not make moist creams, use soaked cakes with care - high humidity will dissolve the mastic.
Store unused mastic in plastic bags in the refrigerator.

Cooking methods

You can knead the mastic mass of marshmallows for culinary masterpieces different ways: melt marshmallows in a microwave or water bath. Each of them is good in its own way and does not take much time. Try both and decide which one you like best. Experiment, surprise with beautiful mastic cakes on festive table their family and friends.

How to melt marshmallows in the microwave

Gummies - put marshmallows for mastic in a container (you can add a lump of butter) and put in the microwave (in hot oven), turn on medium or high power. Remove when the marshmallows grow in size and begin to melt. Stir the sticky mixture with a spatula, start adding dyes and powdered sugar to the melted marshmallows. Stir the mixture until smooth, first in a bowl and then on the table.

Mastic from chewing marshmallows in a water bath

Use enamel cookware to melt puffed marshmallows in a water bath. Pour some water into a pot with a larger diameter, boil, and place a smaller pot with marshmallows on top. Do everything over low heat. During the heating process, the mass should almost double and swell. Next, it must be transferred to a bowl, add dyes, powdered sugar and knead.

Homemade marshmallow mastic recipe

Plastic marshmallow cake paste can be prepared according to several recipes with different composition of ingredients. You can even connect powdered milk with condensed, but this sugary mass will not differ in pure white color. As a result, the shades of the dyes will also be distorted. Marshmallow mastic classic recipe- universal, it can be painted as you like.

Classic recipe

Time: 35 minutes.
Quantity: for cake 15 * 7.5 cm.
Calorie content of the dish: 356 kcal per 100 g (in all recipes).
Purpose: cake decoration.
Cuisine: European.
Difficulty: easy.

This recipe is the simplest, the classic marshmallow mastic is suitable for dyeing in any color and creating the most incredible pastry masterpieces. Butter is added to the mass so that it is more plastic and does not crumble in the process. You can store the product for 2 months in the refrigerator, only it must be wrapped in plastic wrap so that it does not wind up and dry out.

Ingredients:

marshmallows - 100 g;
icing sugar - 200 g;
starch - 100 g;
butter - 1 tbsp. l .;
food dyes.

Cooking method:

Sift the powder with starch through a fine sieve.
Combine butter, marshmallows, heat them until they start to melt.
Next, they must be mixed with a mixture of starch and powder (100 g).
Add dye (dissolve dry).
Add more powder, stir until thick.
Place on the table, sprinkled with a powder-starch mixture, and knead until firm, elastic.

Chocolate mastic for cake

Time: 50 minutes.
Quantity: for cake 15 * 10 cm.
Calorie content: 416 kcal.
Purpose: cake decoration.
Cuisine: Russian.
Difficulty: easy.

Chocolate gourmets will love this marshmallow paste. Even small children will appreciate its delightful shade and aroma. The undoubted advantage of such a decoration is that it does not dry out in the air, remaining the same plastic, soft. Many interesting ones can be fashioned from the chocolate mass, delicious decorations not only for the cake, but also for the pastries.

Ingredients:

marshmallows - 180 g;
icing sugar - 150 g;
bitter chocolate - 200 g;
butter - 1 tbsp. l .;
cream - 3 tbsp. l .;
liqueur (cognac) - 1 tbsp. l.

Cooking method:

Make water bath, melt the chocolate on it.
Add marshmallows to it, stir until it dissolves.
Then put in butter, pour in cream, liquor, keep stirring.
When everything dissolves and the paste becomes homogeneous, remove from the water bath, add ½ part of the powder.
Stir, place on the table, sprinkled with powder, and continue to knead until smooth.

How to paint mastic

Sweet marshmallow mastic can be colored either during the preparation process, or already in finished form... For this, different types of dyes are used, which are liquid (gel) and dry. Recent experts recommend diluting with water or vodka. Alcohol should not scare you, since the alcohols will subsequently evaporate and will not be felt.

At the cooking stage

It is best to paint the mastic mass at the stage of melting the marshmallows. To do this, add gel dyes and mix the mixture well. Thanks to this method, the paint is evenly distributed throughout the composition, and the color is very beautiful and rich. Dry food colorings are also suitable for painting the composition at the preparation stage, but they must first be diluted with water or vodka.

Ready mastic

Do not be alarmed if you are kneaded cleanly white paste, and then we decided to make a colored decoration. The already mixed mass can also be dyed using the same dyes. Pour them in the middle, wrap the edges and start kneading. The advantage of this method is that in the middle of the process, beautiful streaks are obtained, a marble effect that can be left and used as a decoration. There is also an option to cover the cake with white paste and decorate with liquid dyes on top.

Marshmallow cake decoration

Cake decorating is a very interesting activity. Here you can let your imagination run wild. For everything to work out, it is important to properly roll out the mastic mass:

The table on which you will do this must be sprinkled with powdered sugar or starch. This will prevent the paste from sticking.
The thickness of the layer must be made at least 2-3 mm and it is better to roll the mass between two sheets of dense film. The advantage of this method is that the top film can be removed and the bottom can be used to transfer the coating onto the cake.
In order for the mastic paste to evenly lay on the whole cake, you need to knead it with a margin and roll it all out at once. After you place it on the treat, it will stretch under its own weight and fit the entire cake evenly. Do not cut off the excess edges completely, leave about 0.5 cm in reserve, counting on the fact that the coating may dry out and shrink slightly, rise.

You can make a wide variety of decorations from mastic plastic - from beautiful flowers to all kinds of figurines. Use cookie cutters or DIY templates to cut out the elements you need for your decor. Lubricate your palms with vegetable oil to prevent the parts from drying out, cover the rest with plastic wrap. If you are starting to create mastic jewelry for the first time, start with simple daisies:

Roll out a white layer, 2 mm thick, attach a chamomile stencil, circle with a toothpick.
Cut along the contour with a knife. If there is no small knife, but it is inconvenient to make a large one, you can cut it with scissors.
Use a toothpick to push through the dots in the middle (not through) and grooves on the petals, giving texture.
Roll balls from the yellow mass, flatten, glue with water to the center of the future flower.
Crumple a piece of foil into a ball, place the daisies on it, giving the petals the necessary bend. Leave them to dry.
Leaves can be cut from the remnants of the mastic, having previously painted the composition in green. Give them texture, dry in the same way as colors.
Glue them to the wrapped cake with water, or better use a neutral color jam.

For which cake is it better to use mastic

It is only necessary to make a mastic covering on strong biscuit cakes having layer butter cream... The soufflé layer is very soft, the coating can ruin the shape of the dessert. In this case, the edges of the cake must be strengthened and covered with a suitable cream. Handle soaked cakes with care, the paste is afraid of any contact with moisture. Don't overdo it yourself, and let the cake dry out a bit to prevent the coating from ripping.

How and where to store cake mastic

Mastic paste tends to dry out, so after cooking, if you are not going to use it right away, wrap it with cling film in several layers or place it in a plastic bag. Store in the refrigerator for 2 to 4 months or in the freezer for up to 6 months. Before use, the paste must be taken out in 30-60 minutes and allowed to warm up, become plastic.

Cakes with mastic at home - photo

Video

This year our children have 10 years of marriage together - this is the Pink Wedding. Therefore, my cake is all pink and with roses. The cake is multi-stage in preparation, but very tasty.
Let's start with a biscuit.
1. Melt the butter.

2. Separate the whites from the yolks.

3. Beat the whites with 50 grams of sugar.

4. And beat the yolks with 50 grams of sugar and 0.5 teaspoon of vanilla extract.

5. Combine both masses by mixing with a silicone spatula.

6. Sift flour with baking powder.

7. Gently mix the flour into the yolk-protein mass with a spatula.

8. And then add the melted butter, mix everything again.

9. We transfer the dough into a mold, the bottom of which is covered with parchment paper and put in an oven preheated to 180 degrees for 35 minutes.

10. While the biscuit is baking, prepare the strawberry jam. Combine 200 grams of strawberry puree (I had it ready-made) with sugar, bring to a boil and cook for another 5 minutes.

11. It will turn out to be such a jam, let it cool down.

12. Now let's get down to marshmallows. Soak 10 g of sheet gelatin.

13. In a saucepan, combine glucose, water, a pinch of salt, 200 grams of sugar. Stirring slowly, bring everything to a boil. As soon as the mass boils, we no longer interfere with it.

14. Simultaneously melt the swollen gelatin in a water bath.

15. We transfer it to the mixer bowl and begin to beat at the lowest possible speed.

16. As soon as the mass in the saucepan reaches 110 degrees, pour it onto whipping gelatin at minimum speed.

17. Increase the speed of the mixer to maximum and beat the mass until it slowly drips off the whisk. The mass will turn out to be white, glossy. Add vanilla extract and 3 tablespoons of strawberry jam to it, mix with a spatula.

18. Putting the cake together. Cut the biscuit into 3 pieces. Lubricate the first cake with strawberry jam, and put marshmallows on top from a pastry bag. We do this with all the cakes.

19. We collect the cake in the ring. Cover the top with cling film and put it in the refrigerator overnight.

20. The next day we prepare vanilla mousse, which we will cover the cake with. To do this, dissolve 1.5 tablespoons of sugar and a pinch of salt in hot milk, add swollen gelatin (8 g) there, which must be soaked in advance. We mix everything.

21. Add more White chocolate, mix everything again until smooth.

22. Whip cream with vanilla extract.

23. Add the cooled milk mass to them.

24. Mix everything. It turns out such a gentle mousse.

25. And now we proceed to the final assembly of the cake. We lay the ring with side tape, tighten the bottom with cling film. We put a cake in the ring, which we take out of the refrigerator. He's already saturated and settled.

26. Put some mousse on the bottom.

27. We put a cake on it. There should be a distance of at least 1 cm between the cake and the walls of the mold. And completely cover the cake with mousse. We remove another 8 hours freezer.

28. And then we decorate the well-frozen cake at our discretion. I covered with mirror glaze and decorated with live roses, the stems of which I wrapped with cling film.