Edible mastic confectionery decorations can transform even the simplest cake. They are not time consuming, keep well in the refrigerator, and are quite economical in price. Depending on the type of mastic, experienced chefs can make both large and small details, but flowers were and remain the most popular. For example, even a novice housewife can make a sugar mastic lily.
Instructions
Step 1
Take mastic, preferably sugar. The simplest version of homemade mastic is from marshmallows ("sweet snow"). Melt 100 grams of marshmallows in the microwave with a small piece of butter, then mix 200-300 grams of fine powdered sugar into the mass and knead until the consistency of plasticine.
Step 2
Roll the mastic thinly into a circle. Using a special mold in the form of an oblong petal or a sharp knife, cut out six lily petals from the mastic. Take a toothpick or sharpen a match and run it around the edges of the petals, making them wavy. Draw a groove in the middle of each petal. Place the petals on the bottle so that they take a slightly curved shape. Depending on their thickness, they need to be allowed to dry over a period of several hours or overnight.
Step 3
Assemble the lily on a crumpled piece of cling film that will support the flower's shape. For strength, you can put a layer of crumpled foil under the film. Roll a small ball out of a piece of mastic. It will be the base of the flower. Attach the petals around it, slightly pulling their lower tips and pressing them into the ball. If they don't stick, fix with liquid mastic: melt a small piece in the microwave and use as edible glue.
Step 4
Place a pistil molded from mastic in the center of the flower, stamens around it. They can be made from slices of thin rice noodles by dipping the tips into melted chocolate and placing them in the freezer for half an hour.
