How to make a christening cake for a boy. Christening cakes. DIY christening cake - master class with photo

The most beautiful day for parents is the baptism of their baby. And on such a beautiful day, I want to please the guests with a delicious and beautiful cake.

I suggest you bake a delicate biscuit and decorate it with a symbolic pattern on the theme of "baptism". It won't take long, but there will be a lot of emotions. I wish you good luck with this cake.

Ingredients:
For the biscuit:

• Eggs 15 pcs.
• Flour 2 tbsp.
• Sugar 2 tbsp.

For cream:

• Butter 150-200 gr.
• Condensed milk 200 gr.
• Sour cream 400 gr.
• Sugar 1 tbsp.

For decoration:

• coconut flakes
• Chocolate 200 gr.
• food beads
• Kiwi 1 pc.
• Orange 1 pc.

DIY christening cake - master class with photo:

With the development of the confectionery industry, there are more and more ways to surprise the client. One of the most famous is the use of mastic. Let's figure out how to decorate a cake with mastic.

Mastic properties

Mastic is a pasty mass used in confectionery since the beginning of the 20th century. It plays the role of a coating for cakes and a material for creating culinary decorations. There are many recipes for making mastic. It is possible to cook it even at home. In Russia, the niche for the manufacture of a purchased mixture is not yet occupied, so you will be able to find foreign analogues.

The calorie content of mastic per 100 grams does not exceed 393 calories, although the composition is quite abundant. Additional components may be marshmallow, starch, gelatin, condensed milk, marzipan, protein. They also use a number of flavors and dyes that turn cakes into real masterpieces of confectionery art.

Material advantages

• Gelatin in the composition helps to strengthen joints and cartilage. It improves the quality of nails and hair, improves heart function and promotes metabolism;
• Marzipan contains vitamin E and helps fight stress, protects body cells from mechanical damage;
• Available commercially as kits and can be made at home. The price of mastic does not depend on the material, but on the complexity of the idea and the figures. For example, photo sculptures will cost more than a regular cartoon character;
• Develops creative abilities in cooks and children, has a beneficial effect on fine motor skills;
• Rich color scale, flexibility and plasticity allow to realize all ideas of the customer.

Disadvantages of mastic

• Do not use mastic in unlimited quantities. The product contains a lot of sugar, which leads to a problem with the teeth, figure and the body as a whole;
• Mastic suits the taste of not all sweet teeth. The contribution when creating cakes goes to the aesthetic part, not the taste;
• To create realistic figurines, you need not only patience, but also broad knowledge in different areas of life. For example, a confectioner must have an idea of ​​human anatomy and the number of piano keys when sculpting a pianist's figure;
• Allergy sufferers are at risk of getting a reaction to the mastic, so a marzipan cover is used for them. But when using marzipan, it is impossible to get a crystal white hue due to the high percentage of nuts in it;
• The material is short-lived and quickly deteriorates in direct sunlight. Even in the freezer, mastic is stored for no more than 4 weeks.

Before you start cooking, think about how you will use the material. For coating, a dairy based on condensed milk and powdered milk, a mix of marshmallows or chocolate is suitable. If you plan on making figurines, create a mixture of chocolate, gelatin, sugar, or marshmallows. And here are the recipes at home for beginners.

Recipe for universal marshmallow mastic

It is the mass of marshmallows that is considered the simplest to manufacture. If you follow all the instructions step by step, you will get a universal mass for decorating sweets. For cooking, you will need the following ingredients: 100 grams of marshmallow, 1/4 kilogram of powder, citric acid on the tip of a spoon and clean water.

• Place in marshmallow and add diluted zest to it;
• Put the container in the microwave on high power and wait until it starts to melt;
• Remove the bowl of marshmallows from the microwave and begin to slowly stir in the powder. Knead the mastic like a regular dough, and achieve smoothness and elasticity;
• Roll the lump of mastic in powder, wrap tightly in cling film and put in the refrigerator for 30 minutes.

Many are attracted to this recipe, because it takes up to 10 minutes to knead. But keep in mind that baby food mastic needs to be cool for a long time. To create a mass, you need 150 grams of infant formula, the same amount of powder, 100 grams of condensed milk.

• Pass the powder and baby formula through a sieve, stir the two components;
• Add lemon juice and condensed milk. They will help to get the necessary stickiness;
• Knead the dough and put it on a clean table;
• Add food coloring and refrigerate for 12 hours. Don't forget to sprinkle the rolling pin with sugar or starch. Work with cakes only after creating mastic. The fact is that the mass needs a much longer processing.

It is not suitable for wrapping cakes, but it is easy to create figurines of all shapes and sizes from it. It is easy to prepare, dries quickly and hardens. The disadvantage of gelatin mastic is a short shelf life: even in the refrigerator, the mass will last up to 3 days.

• Sift the powdered sugar and periodically stir the gelatin soaked for 20-60 minutes;
• Warm the gelatin in a water bath to 70 degrees;
• Make a well in the powder and pour in the gelatin and lemon juice. Mix first with a spoon and then with your hands. You will get a mass similar in texture to plasticine;
• Roll the mastic into a kind of sausage and wrap it in a film, leave it in the refrigerator until use.

White chocolate mastic

You can make bows and flowers from it to decorate ready-made cakes. Yes, and tight-fitting is permissible to perform from white chocolate. Mastic is prepared from 300 grams of white chocolate, 100 grams of powder, a couple of glasses of cow's milk, melted butter and starch.

• Break the chocolate into a bowl, add an equal amount of milk and butter;
• Set the mixture in a water bath and heat until the mass becomes homogeneous;
• Pour 100 grams of powdered sugar into a bowl and mix until viscous;
• Sprinkle the table with powder and knead the white chocolate mastic on it to a plasticine condition.

Chocolate honey mastic

Confectionery mastic made of chocolate and bee honey is suitable both for creating figurines and for covering whole cakes.

Thanks to honey in the composition, the ductility of the mastic increases, which facilitates modeling.

• Put 2/3 of the chocolate bar in a bowl and bring to melting, stir constantly and remember that the temperature should not exceed 37 degrees;
• Pour the remaining dark chocolate and wait until the mass thickens;
• Add two tablespoons of honey and stir for another 3 minutes;
• Stir with your hands for up to 20 minutes, until it becomes flexible and pliable for sculpting. Cocoa will drip from the mastic, so knead the mass over an unnecessary container.

Condensed milk mastic is suitable for covering cakes, but it is better to use other types of mass not for sculpting figures. This mastic will seem difficult for inexperienced cooks. If you did not use fresh condensed milk, the mass will turn out to be stubborn. But the rich sweet taste is worth the risk!

• Sift vanilla powder, milk powder and icing sugar. Make a small depression in them and pour condensed milk, lemon juice into it;
• Thoroughly stir the contents of the bowl, if desired, add cognac or rum;
• If the mass remains dry after kneading by hand, add the juice. To taste, such a mastic will resemble milk toffee.

Technology of work with mastic

• Before coating, smooth the cakes with cream or marzipan. The mastic lies on marzipan as evenly as possible, but in this case it should be sprinkled with water;
• Measure the diameter of the product and the height of the biscuit base. Add a margin of 5 to 10 centimeters to the resulting number and remember that the larger the layer, the easier it is to get an even product;
• Roll out the mastic, taking into account the parameters of the product. To do this, use a regular oiled rolling pin. To prevent the rolling pin from sticking to the mass, sprinkle its mastic with potato starch or confectionery powder. Otherwise, use a store-bought mastic mat or roll the mastic between two oiled sheets of polyethylene;
• When shifting to the base, the material will evenly stretch by itself;
• Using a knife, carefully remove the excess, fill the edges 1.5 centimeters under the cake;
• If waves appear, use a spatula to level it, and if other defects appear, refer to the next paragraph.

Mastic is a material prone to damage. The reasons for the destruction of figures or flaws in the coating can be:

• High humidity, at which the mixture spreads;
• Using the wrong base. Use dried biscuits or cake layers for butter cakes;
• Excessive zeal when impregnating the cake with liquor or syrups;
• Mastic is easily damaged due to unsuitable temperatures or extreme dryness. Therefore, store finished confectionery in boxes or plastic bags.

If you cover the cake with fondant, do not roll out a layer of material thinner than 2-3 millimeters. The fact is that the mastic is easily torn, revealing an unpleasant view of the roughness and problem areas of the base. Remember that when you transfer the mass to the cake, it will stretch more under its own weight.

In case the defect could not be avoided, everything will be corrected. Seams and patches are easily smoothed out with a pastry brush soaked in water. You can pierce the formed air bubbles with a needle and smooth the surface of the cake again.

A thin layer of powder or starch may remain on a cake or other product with fondant. To get rid of it, just go over the sweetness with a dry brush.

It is customary to color mastic with special food colors from Easter kits or liquid food colors. Gel paints are more convenient to use, because you only need a drop to create a rich color.

There are a number of successful painting options:

• Mix food coloring with mastic even during its manufacture. This method is suitable if you need a lot of mastic of the same color;
• The mass can be colored by dipping a wet toothpick into powdered dye and sticking it into a small piece of mastic. Don't forget to mix the fondant and paint to the intended color, working with a toothpick is fine for creating small volumes of a single color. You can also dissolve the dye in a drop of water or lemon juice. Apply this paint to the mastic with a wooden skewer;
• If you are not going to eat mastic figurines, use gouache paints or felt-tip pens.

Before creating a decor from mastic, you need to prepare a mass for modeling, create the figures themselves, dry them and install them on the cake. For sculpting, you need a set of stacks, silicone molds and sculpting templates. All of these can be found in grocery stores. But what about the direct do-it-yourself modeling technology?

The variety of customer ideas is endless. Yes, and holidays are different, cakes are ordered for birthdays, New Year's, christenings and February 23 ... But unified schemes for sculpting simple figures have been developed that even a novice mastic specialist can handle.

• For the body, roll up the ball and give it the shape of a drop;
• The head is a smaller sphere. It is connected to the body with a toothpick;
• Paws are fashioned from flagella, and ears depend on the type of animal. You can use both circles and small triangles;
• A tail is created from a thin flagellum, and, if necessary, a hair is molded;
• The final stage is to sculpt the face of the animal.

It is no more difficult to sculpt cake machines for a boy.

• Form a body from a mastic rectangle;
• Form wheels from four balls and stick them to the base;
• Sculpt glasses from blue or white material, and from yellow - front and rear lights;
• Make small additions in the form of door handles and inscriptions, and paint if necessary.

The technology for creating flowers is a little more complicated, so we recommend using tutorial videos. Handle the mastic carefully and observe all the nuances of modeling. But if you follow the tips, you will get unforgettable confectionery for the holiday for any occasion.