Content

• Tips
• Warnings
• What do you need

1 Free a large flat surface for.

2 Prepare the cake or cake layers with a creamy coating.

3 Bring yours to room temperature mastic.

4 Measure the height and width of the cake. If you are preparing a cake in several layers, measure each cake separately.

• For a round cake, add the length twice to the width of the cake. For example, if your variety is 25 centimeters wide and 9 centimeters high, then the calculations will look like this: 25 + 9 + 9 = 43. Your mastic layer should be 43 cm. Write down this number.
• For any other cake, measure the widest part of the surface (this would be the diagonal in the case of a rectangular cake), then add the height twice. Your calculations will look like this: 25 + 9 + 9 = 43. Write down this number.

5 Place a piece of vinyl on a countertop and dust lightly with powdered sugar.

6 Take the mastic and smooth with your hands into a pancake shape.

7 Place the mastic on a powdered sugar surface, sprinkle with sugar and cover the vinyl with a second layer.

8 Using a rolling pin, roll out to the desired thickness, usually about 0.5 centimeter. After every couple of strokes with the rolling pin, peel off the vinyl layer and dust again with sugar (very important). If you do not do this, then, in the end, all your mastic will be adhered to the vinyl layer.

9 when you have reached the desired thickness and diameter of the mastic, make sure the mastic has not adhered to the vinyl layer. It should stay in place, but move away easily ..

10 Peel off the top layer of vinyl. Take the mastic with a bottom layer of vinyl.

11 As you bring it to the cake / shortcake, start lightly shaking the mastic layer over the cake. DO NOT do this with the bottom of the cake. Remember the extra 8-10 centimeters? Start on the table, then cover the side, then spread the rest of the mastic on the cake. * * This is a trick that one of the books teaches us.It is best to leave a distance of a few centimeters so that the sides turn out smoother than a layer of mastic, even like a tablecloth on a cake (with too many folds).

12 Using a glass, smooth the side of the mastic smoothing tool, smooth the surface of the cake, round (or raise) the corners and smooth down the sides.

13 Use a small knife (a pizza knife will also work) to cut off any excess mastic. Be careful not to separate the main layer of the mastic from the cake.

14 Voila! You should have a nice fondant-coated cake.

Tips

• Keep the mastic covered when not in use.
• You can buy vinyl at a fabric store. Note that you can also use plastic wrap or wax paper. When storing vinyl, DO NOT fold it. The folds will be visible on your mastic.
• For a small cake, use a small dose of marshmallow mastic. For a large cake or cake with many layers, use two servings. It's always better to overestimate.
• The mastic usually has a light matte sheen. You can add shine by sprinkling lightly with oil (which can be absorbed), vodka, or steam to get a smooth surface (which can remain sticky), sprinkle glitter powder (which will produce a glitter effect), or paint with confectionery glaze "., which dries.
• For stickiness, jam or marmalade diluted in water is used.

Warnings

• Some recipes use shortening or not sticky solutions. If you use shortening instead of powdered sugar, which will give you good results when painting on the cake, the mastic will not be too hard.

What do you need

• Rolling pin
• Ruler
• Paper and pen
• 2 sheets of clean vinyl (WAX PAPER) (larger than the final size of the final mastic sheet)