How to decorate a cake with mastic: step-by-step instruction
Mastic can be put only on a dry cake or well-solidified cream. In this case, you can smear cakes with any cream.
Most often, prepare the oil cream. You just need to beat a pack of butter (200 g) and the same amount of boiled condensed milk.
First, the butter is whipped separately whitish and creamy. Then condensed milk at room temperature is added to it in portions.
To make the taste of the oil less pronounced, you can add half a tile of melted and slightly cooled bitter chocolate to it.
We recommend to read our article, in which we share more than 10 recipes, how to make a cream of condensed milk and butter.
It is made from cream and chocolate. Depending on the sort of the last, 200 g of cream should be given:
- 200 g of black;
- 300 grams of milk;
- 400 g white.
Bring cream to a boil, remove from heat and add finely chopped chocolate. Stir with a spoon, and then beat with a mixer until a homogeneous consistency.
Cover the mass with a film so that a crust does not form on it and refrigerate for 12 hours. Before decorating the cake, the cream should stand at room temperature for about 3 hours.
Apply on the cakes in two layers, each time leveled with a hot knife. Covering with mastic can be in 2-3 hours, when ganache completely hardens.
4 egg whites, a pinch of salt and 200 g of sugar are slightly mixed and put in a water bath. We warm up, not forgetting to mix, until the sugar is completely dissolved. Remove from heat and beat with a mixer until fluffy.
Separately, you need to beat 300 g of butter.
Oil is gradually added to proteins and whipped until smooth.
Mastic on this cream falls very smoothly, and from the remnants you can cook meringue or cover another baked goods.