Confectionery mastic on invert syrup

One way to decorate cakes is to use confectionery mastic. Today I will tell you how to prepare confectionery mastic on invert syrup. This step-by-step recipe with a photo will demonstrate how to cook it properly so that it does not turn into a dried crust, but remains soft and keeps its shape well.

We will need:

• 900 grams of powdered sugar;
• 15 grams of powdered gelatin + 35 grams of water;
• 175 grams of invert syrup ;
• 1 teaspoon vanilla sugar;
• 1 pinch of citric acid;
• food coloring.

How to make confectionery mastic at home

First, you need to soak the gelatin so that it has time to swell.

Sift the powdered sugar together with vanilla sugar and citric acid into a deep bowl.

We lower the bowl with gelatin into a bowl of hot water and wait for it to completely dissolve to a liquid state.

Then, lower the bowl with invert syrup into hot water and mix with liquid gelatin. Now, pour the resulting mixture into powdered sugar and knead everything into one dense lump.

Confectionery mastic at this stage is already ready. It is necessary to wrap it in a film and let it rest for a while (30 minutes is enough). After that, the mastic on invert syrup is ready for work. You can decorate such a cake, but you can also paint it in the color you need.

I added brown food coloring and kneaded the mastic until smooth.

This is how uniform in color it should turn out.

Such homemade confectionery mastic on invert syrup is well stored in the refrigerator wrapped in film. Before work, you just need to knead it well in your hands. You will learn how to decorate a homemade cake in an original way using homemade mastic by clicking on the link. The design of a delicious and beautiful basket cake demonstrates a separate step-by-step recipe with a photo. 🙂