The fondant for decorating cakes
Similar recipes already posted here, but I'm a spread option chain for m4. Mastic turned out the first time


  • Marshmallows

    200 g

  • Powdered sugar

  • Water

    2 Tbsp

  • The food dye


Pour into a deep plate marshmallows (it increases when it is heated 3 times so I made in several stages), adding water 2st. l 200g (on this site I saw that instead of water - lemon juice will agree that it is better, because it turns out well, very sweet). Put the plate, covered with a lid in the microwave for 30-40 seconds at a power in 800W
That's how it looks
Add the dye (pre-dissolved in 1ml of water, I can say that the color in the spoon must be very very rich!). Begin to add the powdered sugar, and you must sift!!! How much it need can't say for sure. First, stir a spoon when a spoon will be very hard, the hands. The consistency should be like clay and sealant should not stick to hands, but the main thing is not to overdo it with icing sugar. I have one batch turned out pretty "cool" mastic and failed because of this out thinly.
Roll into balls and wrap in cling film, leave for 30 minutes in the refrigerator. Then sprinkle the surface with icing sugar and roll out to a thickness of 2-3mm (I was driving around in a food film, then it is easier for the cake to shift). That's all. If you need to connect the mastic, just to moisten slightly with water, then glued. And mastic it can't be put on the sour cream, the whipped cream, of water, jelly-like, fluid. It is best to put the fondant on butter cream (thin layer) or on a thin layer of apricot jam. I was afraid it will melt the fondant and the top layer nothing was missed, mastic had not been dried were soft
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