What to do to make the mastic on the cake shine. Useful tips for working with mastic

19.01.2024

Sugar mastic is a unique confectionery material that is widely used to create decorations: with colors, figures, ruffles, reliefs, inscriptions. Mastic is similar in structure to plasticine, so invite your little helpers to mold the decorations themselves. Modeling will allow you to develop fine motor skills, and unlike plasticine, mastic does not contain harmful substances, so it’s not scary if the baby eats a piece.

Special equipment, silicone molds, and plastic forms expand the boundaries of mastic use. You can view and purchase all the most necessary tools on our website in the “tools for working with mastic” section.

Despite the fact that working with sugar tests is not difficult, there are a number of subtleties and nuances, knowledge of which will be useful for both novice confectioners and professionals.

The first difficulty encountered when working with mastic is This is excessive stickiness. It appears from increased room temperature, from the warmth of the hands and even from excessive humidity (for example, if the palms are sweaty) and, if the mastic was prepared independently, due to incorrect proportions of the ingredients.

Powdered sugar and regular cornstarch (or rice) will come to the rescue here.

If your homemade mastic is very sticky, just continue kneading it with powdered sugar. In essence, mastic is a sugar dough where powder acts as flour.

If store-bought mastic sticks, just dust the work surface and hands with cornstarch and continue working.

The mastic should be rolled out on a flat surface sprinkled with starch and powdered sugar or on specialized embossed mats that will give the mastic an original pattern.

You rolled out the mastic and were about to transfer it to the cake, but it broke? You are definitely overdoing it: you need to roll out the sugar dough to a thickness of 2 to 4 mm. Rolled dough too thin not only breaks, but also reveals all the unevenness of your cake.

Now, perhaps, about the most important question: how to properly cover a cake with mastic. First of all, you need to prepare its surface.

Confectioners use a thin layer of marzipan, ganache or butter cream to smooth out the mastic. No other creams, including butter cheese, will work because the sugar dough may leak.

The most convenient way to level the surface of the cake is in three stages:

· Coat the surface of the cake, from which all bumps and irregularities have previously been removed, with a thin layer of butter cream to remove all excess crumbs. Place in the refrigerator for 15 minutes.

· Remove the cake from the refrigerator and coat the cake with a thick layer of cream. Place in the refrigerator for 10 minutes.

· Take the cake out again and use a hot knife or spatula to remove excess cream and level it to a perfectly flat surface. Place in the refrigerator for 15-20 minutes.

The cake can be covered with fondant as soon as the cream has hardened.

Apply a layer of sugar dough to the side of the cake, then roll the mastic from the rolling pin onto the surface of the cake using a rotating motion away from you.

Press the mastic with your palms, being careful not to touch or press with your fingers to avoid indentations on the surface.

There will be no folds on the sides of the cake if you roll out the mastic “with a margin”. First of all, it is necessary to smooth out the “stock” so that it lies without wrinkles and folds.

If everything is smooth, you can trim off the excess. It is convenient to do this with a special mastic knife, which can be purchased in our store.

Flowers or figures from mastic should be sculpted in advance and allowed to dry for at least a day.

It happens that when covering the mastic, bubbles appear: it is enough to simply pierce them with a needle and smooth out this place. The same should be done if the mastic is torn. The most convenient way to smooth the mastic on the cake is with a special iron, which you will also find in our store.

A cake covered with fondant should be stored in the refrigerator, covered with a box, so that moisture does not accidentally get on it.

It happens that a cake that is taken out of the refrigerator is covered with droplets of water. This phenomenon is called condensation. It appears on the cake due to a sharp temperature change.

It is very important to let the cake dry naturally, that is, there is no need to rub the mastic with dry cloths. Such actions can lead to damage to the appearance. If the cake was painted with paints, then don’t worry: they won’t flow from condensation.

How to decorate mastic?

To add shine to the surface of the sugar dough, you need to mix honey and vodka in 1:1 proportions. Apply the mixture to the cake with a soft brush and let it dry. The vodka will dissipate and a shine will appear.

A cake decorated with kandurin looks very impressive.

There are two ways to decorate:

· Dry method. Use a brush to take some paint from the can and shake it onto the cake. The dry method is more convenient to use on large surfaces.

· Solution. Add vodka drop by drop to 1-2 grams of kandurin. The consistency should not be thick, but not liquid either. This method is convenient for drawing details and patterns, and for decorating flowers from mastic.

The mastic should be colored with gel dyes. You can, of course, use powder dyes, but the consumption of such dyes is much higher, so getting a rich color can be difficult and expensive.

Gel dyes are odorless and tasteless and, importantly, do not change the structure of either purchased mastic or homemade mastic.

To glue the parts and secure the figures on the cake, you can use a neutral confectionery gel, plain water, and even fresh egg white. The principle is simple: lubricate the base of the part with the required amount of gel, water or protein and secure it to the cake.

How to store mastic? Be sure to wrap tightly in cling film to prevent moisture from getting in and to prevent the sugar dough from drying out.

Should be stored in a cool, dry place.

If the mastic does dry out, it can be revived with confectionery glycerin.

Mastic is a universal assistant for the confectioner. With its help it is easy to turn your fantasy into reality. Don't have enough time to make and dry figurines or flowers? We are happy to offer you ready-made decorations. Take a look at the “Mastic Decorations” section: we are sure that you will find a bouquet or funny sugar and marzipan figures to your liking.

Inspiration to you, friends!

is a universal tool for decorating cakes, pastries and other culinary products. It can be used both for covering and for creating decorations (petals, leaves, figurines, etc.).

How to choose mastic

You can not only buy mastic, but also make it yourself. In this case, it is necessary to strictly follow the recipe and comply with all manufacturing conditions. Even small deviations from the technology can spoil the mastic, making the product unsuitable for rolling due to the formation of tears, cracks, etc. For this number of reasons, it is easier to choose mastic in a specialized store. In this case, the product is hermetically packaged, can be stored for a long time, and does not absorb moisture from the environment. The mastic produced in industrial conditions is completely ready for use.

Tools

To work with mastic you will need the following tools:

silicone mat and plastic rolling pin,
roller knife for cutting mastic,
cuttings, molds and cutters - forms for creating figures,
stacks – sticks for forming patterns and changing the shape of mastic figures,
tassels.

The listed products help simplify working with mastic, avoid technical errors and allow you to focus on creativity.

Rolling methods

There are three ways to work with mastic:

on a table sprinkled with starch,
on a silicone mat,
between sheets of polyethylene on which a layer of vegetable oil is applied.

Professionals prefer to use silicone mats when working with mastic. This allows you to simplify the rolling process and achieve a perfectly smooth surface. When choosing a mat, it is recommended to pay attention to the absence of relief on it (otherwise, unevenness may be imprinted on the mastic), as well as to the presence of markings necessary to ensure that the sheet for covering the cake is even in diameter.

Operating rules

Mastic is “afraid” of water - this rule must be taken into account at all stages of working with it, including:

storage,
rolling,
tight.

It must be applied to the surface of the cake, which is prepared accordingly. It is advisable to cover the cake with marzipan, butter cream or boiled condensed milk, then keep the product in the refrigerator for the cream to harden. It is not recommended to apply mastic to layers soaked in liquid, as this will cause it to dissolve and the cake will lose its beautiful appearance.

Coloring

Mastic can be colored with natural or synthetic dyes. In the first case, the color will be barely noticeable, and it will not be possible to increase its saturation. Synthetic dyes allow you to mix different shades and apply several layers to achieve an optimal result. For these reasons, professional pastry chefs prefer artificial gel and dry colors.

Mastic painting is carried out using two methods:

adding dye to the mass,
applying a coloring substance to the surface of the finished product.

When adding dry dye, you must be careful and pour the product a little at a time, kneading the mass each time. This will help avoid loss of elasticity of the mastic. You can also apply paint to the finished product. Powdered dye or pigment, previously dissolved in vodka, is carefully distributed over the surface of the mastic.

Working with mastic is easy if you use professional tools and high-quality products from the Tortlandia confectionery store!

Content

Using mastic to decorate a cake is becoming increasingly popular today. It’s not enough to know how to do it correctly. You still need to apply it correctly. It is especially difficult for a novice pastry chef to lay out the mastic without creases. In addition, the shape of the confectionery product is of great importance. From this article you will learn how to properly cover a cake with sugar mastic.

How to choose the right cake for mastic

Not every confectionery product can be covered with mastic. Sponge cake, honey cake, and shortbread are ideal for these purposes. Let's look at the recipes for each of them.

Biscuit

The basis for this cake is sponge cakes. Simple ingredients are used to prepare them. The basis is chicken eggs. Any mass of your choice can be used as a cream.

To prepare the biscuit you will need the following ingredients:

chicken eggs - 8 pieces;
granulated sugar - 220 grams;
premium wheat flour - 250 grams;
butter - 80 grams.

Step-by-step cooking instructions.

Break the eggs into a deep bowl, add sugar and mix thoroughly.
Add the sifted flour to the resulting mixture.
Melt the butter and add to the dough. Mix everything thoroughly again.
Divide the resulting mass into 2 parts and bake in the oven.
We assemble a cake from baked cake layers. Add a layer of cream between them. The sponge cake is ready to be covered with fondant.

Honey cake

To prepare this type of cake you will need the following ingredients:

liquid honey - 2 tablespoons;
chicken eggs - 2 pieces;
granulated sugar - 1 teaspoon;
soda - 2 teaspoons;
margarine - 100 grams;
premium wheat flour - 3 cups.

For the cream you will need:

fat sour cream - 800 grams;
granulated sugar - 1 cup;
butter - 250-350 grams.

Preparation of cream:

We begin preparing the cream by kneading the butter with a fork. After this, add 1/4 of the required amount of sugar to the resulting mass. Mix all ingredients thoroughly again. Then add sour cream and mix everything thoroughly again.

Our cream is ready!

Preparing the cakes:

Place the honey in a small saucepan and slowly simmer it over the fire. After boiling, add soda and mix everything thoroughly. Honey must be boiled until a caramel color appears.
In a separate bowl, using a mixer, beat 2 chicken eggs and a glass of sugar.
Pour the resulting mass into a container with honey. Then add margarine and beat everything thoroughly again with a mixer.
After this, put the saucepan on the fire and add 1/3 of the required amount of wheat flour. Beat all ingredients with a mixer.
When the dough begins to thicken, remove it from the heat and continue adding flour while stirring constantly.
Cool the dough in a cool place or refrigerator.
Then we divide it into several parts. Roll out into individual cake layers and bake in the oven for 5 minutes at 200°.
When all the cakes are baked, you need to let them cool slightly, after which you can start assembling the cake.
Grease the cakes with sour cream.

Our cake is ready to be decorated with fondant.

Cake base cream for mastic

After making the cake, you need to think about the cream base with which it will be covered before applying mastic. Oil creams are best suited for these purposes. We will now look at the recipe for some of them.

Cream base made from boiled condensed milk

To prepare this cream you will need the following ingredients:

boiled condensed milk - 1 can;
butter - 30 grams.

Cooking stages.

Soften the butter.
Add boiled condensed milk to the butter and mix with a mixer.
Place the resulting mass in the refrigerator.

The cream is ready, now you can cover the cake with it.

Butter cream with proteins

egg white - 4 pieces;
butter - 300 grams;
salt;
granulated sugar - 200 grams.

Cooking steps:

Carefully separate the white from the yolk and place in a deep container.
Then add sugar and heat the resulting mass in a water bath.
Remove from heat and let cool.
Beat the butter until fluffy. Beat the egg whites separately, adding a pinch of salt first. After this, add butter to the whites, constantly stirring them with a mixer.

Our cream is ready.

Cream "Ganache"

To prepare the cream you will need the following ingredients:

dark chocolate with a high content of cocoa beans - 200 grams;
heavy cream - 125-200 milliliters;
powdered sugar - 2 tablespoons;
butter - 50 grams.

Cooking stages.

Grind dark chocolate.
Pour the cream into a deep container and place on low heat.
With constant stirring, bring them to a boil, then add crushed chocolate to the hot cream. After this, add powdered sugar and mix everything thoroughly.
Cool the mixture slightly and then add the butter while stirring constantly.

Our cream is ready.

Decorating a round cake

To cover a round cake with fondant, you need to know a few rules that will help you do it correctly.

Important! It is best to prepare mastic for covering the cake one day before use.

This is necessary so that the mastic does not tear, is elastic and retains its shape better.

To create a cake covered with fondant, you will need the following ingredients and tools:

pre-baked cake;
ready-made mastic;
plastic rolling pin for rolling out dough;
any cream for mastic;
powdered sugar;
a sharp knife, stacks, and a pastry spatula.

Coating a round cake with mastic step by step:

Stage 1. Coat the finished cake with a special mastic cream. After applying the cream, put the cake in a cool place for a while. While the cream hardens, take a small amount of sugar mass and knead it thoroughly.

Advice! If you need a specific color, then during the mixing process you can add any food coloring to the mastic.

Using a rolling pin, roll out the dough into a thin layer. The thickness of the mastic should not be less than 3 mm, otherwise it will tear when applied to the cake.

Stage 2. After the mastic is completely ready to be applied to the cake, it must be carefully separated from the table and placed on the cake. To prevent the dough from tearing, you can use a rolling pin. To do this, carefully roll the dough onto a rolling pin from start to finish. In the same way, we roll it out on the cake.

Stage 3. Level the mastic. We start smoothing the mastic from the top. Gradually moving to the sides. The entire procedure is best carried out using a spatula. When the mastic layer fits tightly to the cake, you need to trim off the excess dough. This is best done with a sharp knife.

Important! When cutting off the excess, you must remember that in order for the bottom of the confectionery product to be smooth and look beautiful, you need to leave a small supply of dough.

After cutting, this stock must be carefully hidden inside using a spatula. This way, the edge will be smooth and the cake will have an aesthetically attractive appearance.

Coating a square or rectangular cake with fondant

The process of covering baked goods with mastic of this geometric shape is slightly different from the method of covering a round cake with sugar, discussed earlier.

To work you will need the following ingredients and materials:

baked square or rectangular cake;
pre-prepared mastic;
mastic cream;
brush for applying cream;
a rolling pin, preferably a plastic one, for rolling out the sugar mass, as well as a mat for mastic;
pastry spatula, preferably plastic;
sharp knife.

The process of covering a square or rectangular cake with fondant is described in detail in this video tutorial:

Coating a multi-tiered cake with fondant

The method of coating a multi-tiered confectionery product with mastic is no different from covering a single-tiered one.

First you need to decide on the size of the baked goods and its shape. Then you need to apply the cream base under the mastic and only after that start covering the cake with sugar mass.

We start wrapping the confectionery product from the bottom tier. Then we tighten the top tier.

After this, we install special wooden skewers for the second tier. This is necessary so that the upper and lower tiers keep their shape and do not fall apart. The two-tier cake is ready. Now it can be safely decorated with various compositions and decorative elements.

Sugar mastic is a plastic material from which experienced craftsmen create a variety of decorations for holiday baking. This type of decoration for confectionery products has been used relatively recently, but it has already gained popularity. Therefore, it’s time to figure out how to store mastic and cakes using it.

What is mastic and what types does it come in?

Confectionery mastic is used to cover cakes, make flowers and all kinds of figures. There are several types of material:

for applying to the surface of baked goods - sugar;
for making jewelry and floral elements - floral;
for creating figures - Mexican.

Novice confectioners can purchase paste in specialized stores for use at home. Experienced craftsmen share numerous recipes for making the product.

Mastic can be prepared at home based on:

gelatin;
chocolate;
marshmallows, etc.

Dairy

To prepare the paste you need condensed or. For kneading, use instead, crushed into powder. The result is a soft and plastic mass that is pleasant to the taste.

It has a long drying time. This quality is indispensable when you need to cover a cake, make figures and flowers.
Milk paste has a drawback: if you put a little less powder in it, then the layer on the cake will turn into porridge.

Note to the hostess

To prevent the situation from getting out of control, part of the powdered sugar is replaced with starch.

To prevent the coating from tearing, it should be rolled out no thinner than 2-3 mm, and the powdered sugar in its composition should be very finely ground without sugar grains

Gelatinous

The mastic contains gelatin and powdered sugar. It is suitable for creating large volumetric compositions, flowers, and shapes. The downside is that the paste dries quickly. This creates difficulties in the manufacture of thin and small elements, which break off when dry.

Do you know that…

Gelatin fondant is not suitable for covering a cake because it eventually becomes hard. Good results are achieved by using gelatin paste and marshmallows together.

Chocolate

The following is added to the chocolate variety for decoration:

any color;
powdered sugar;

Mastic is pleasant to work with because it is very plastic and dries well. It is used to make any decoration elements, and is also used to cover cakes. It's delicious on its own. White chocolate produces a creamy paste that can be colored in different colors with food coloring.

Tip of the day

While preparing the chocolate mastic, stir in the powdered sugar carefully. From excess, the mass crumbles.

Marshmallows are candies in the form of marshmallows or marshmallows that came to us from America. From them, with the addition of powdered sugar, a soft plastic mastic is obtained, which is used to cover the surface of cakes and cut out decorative elements.

If you add more powder, you get a mass for sculpting figures. Colored candies make mastic of different colors.

It is not necessary to look for candies with the name “Marshmallows”, just the word “mallows” on the packaging

How long does mastic last?

Decorating baked goods is a painstaking job. The entire mastic coating is not always used. The remaining part is used later. This means you should find out how long the mastic is stored.

Storage of purchased products

Manufacturers of confectionery mastic are interested in long-term storage of their products. For this purpose, preservatives, stabilizers, flavors and other substances that are not very useful for consumers are added to it. When choosing a product in a store, you should pay attention to the composition.

Storage will not cause trouble if you follow certain rules:

Ready-made mastic is sold in packaging. To work, take part of the mass with a clean spatula. Cover the remaining paste immediately to reduce exposure to air.
If there are any leftover pieces after decorating, do not throw them away. Wrap leftovers in parchment or foil to prevent sticking.
The main task during storage is to avoid heat and moisture. Due to elevated temperatures, the mass dries out and loses its plasticity. Hygroscopic in its structure, it becomes liquid from humidity.
The mastic can be stored in an airtight container for a month. Wrapped leftovers will keep in the refrigerator for a week.

Note to the hostess

If the mastic has lost its elasticity, you can add lemon juice, diluting it with water in a 1:1 ratio.

Storing Homemade Pasta

Recipes for making homemade mastic include natural products, which is important when decorating desserts for children's parties. The risk of allergic reactions is reduced. Their correct ratio allows the product not to deteriorate or lose its properties for a long time.

What to look for:

Allow the prepared mastic to rest for a day in the refrigerator. Cover the pasta container with cling film and make several cuts. During operation, it will absorb less powdered sugar.
If the paste turns out wetter than necessary, do not rush to add powder. You can try drying it in a warm kitchen or near a radiator for two hours. You just need to use this mastic right away.

Store homemade pasta for 2-3 weeks.

To make the coating without wrinkles, you need to roll it out with a large margin, then it will smooth out under its own weight

Storing marshmallow mass

Mastic made from toffee candies, like any other, is sensitive to drying out and excess moisture:

Evaporation of water will lead to loss of elasticity and brittleness. Decorative elements will crumble, making it impossible to form a layer to cover the cake.
But the absorption of excess moisture will turn the paste into an unsightly mess.

Wrap the mastic in cling film, then in a plastic bag. In a closet at a temperature no higher than 25 degrees, supplies will last 3-4 days. If you put them in the refrigerator, nothing will happen to them for 2 weeks.

Do you know that…

If marshmallow mastic is purchased in a store, it can be stored for 6 months at a temperature no higher than 3-5 degrees. The long period is explained by the presence of preservatives in the composition.

How and where to store the product at home

To preserve mastic, regardless of whether you bought it or made it at home, you need:

Pack the product in a container with an airtight lid and put it in the refrigerator; this way it will keep for 2 weeks.
After consumption, combine the pieces, shape them into a ball or oval, wrap tightly in film, then in a plastic bag and put them on the bottom shelf of the refrigerator; they need to be used within a week.
Keep away from vegetables and open containers with liquids.
When you need to use the mastic again, remove it from the refrigerator in advance and keep it at room temperature for 10-12 hours to soften; then mix thoroughly, this will restore its elasticity.
The product can be stored at room temperature in an airtight container for 3-4 days.

To make the mastic on the cake shine, it is greased with a solution of honey in vodka in a 1:1 ratio.

After finding out how long mastic can be stored in the refrigerator, you need to understand whether it can be frozen. Experts assure that confectionery paste can be stored in the freezer for 2-3 months. How to do it:

Divide the lump into small portions.
Wrap tightly in plastic wrap, plastic bag, foil, parchment, or place in a container with an airtight lid.
Place in the freezer.

To proceed, defrost gradually: first place on the refrigerator shelf overnight, then leave at room temperature until warm. Knead well before use.

Note to the hostess

To speed up heating, you can place the mastic mass in the microwave or hot oven for a few minutes. Just make sure it doesn't start to melt.

How to store mastic cakes

Mastery in making mastic cakes comes gradually. Each test of your strength will be better than the previous one. A cake using mastic decoration is prepared in advance, because it is not known how long this or that operation will take. The main thing is to preserve the resulting beauty before the start of the celebration, so it is important to know what is covered with mastic.

Application technology

To avoid trouble, you need to properly coat the cake with paste:

You should not be overzealous with soaking the cakes. The excess moisture will cause the mastic to melt. They behave ideally when covered with a mastic layer.
The top cake should be dry. To do this, it is coated with ganache, marzipan layer or butter cream. The coating must dry or harden. In the case of cream, the cake is placed in the refrigerator.
The mastic should not be overdried, otherwise it may warp and crack not only during cutting, but also during storage.

For a master class on how to coat a cake, watch this short video:

Place and period of storage

Let's figure out where to store the mastic cake:

The cake, covered with fondant, is placed in a closed box. It should be stored in the refrigerator or other cool place.
Half an hour before serving, remove the cake to allow the coating to warm and become pliable when slicing.

Note to the hostess

Droplets of condensation may form on the dessert. Nothing wrong with that. They are carefully blotted with a napkin.

It remains to be clarified how long a mastic cake can be stored. Confectionery paste is sensitive to elevated temperatures.

During a festive feast, the dessert will lose its appeal within a few hours. Therefore, it is served just before consumption.
If the room is cool, this period will extend.
You should not keep a mastic cake in the refrigerator for more than 2 days.

How to store mastic figures

Decorative elements are made before you start baking the cake. This painstaking work takes a lot of time. Then they are dried, otherwise the figures on the cake will become deformed.

Parts of the holiday theme are first cut out of colored fondant for contrast. By using food coloring or coloring with vegetable juices, bright, rich colors are obtained. You will learn how to do this from the video:

Store finished parts in a closed box so that they do not touch; Place in a plastic bag with an airtight lid and store in a closet. Large figures can be placed in the refrigerator on the bottom shelf.

It is best to decorate the cake a few hours before the celebration, so that the details do not become damp or lose their shape. You can glue them using , mixed with a teaspoon of powdered sugar or thick sugar syrup.

There are several popular recipes for mastic for cakes. Each housewife can choose her own favorite one. Some people buy ready-made mastic in confectionery stores; some prefer making it from powdered sugar and water or milk. Creating a work of art from your own cake is also a matter of imagination; it can be floral or children's, or any other theme. But there is a point that interests everyone - how to make mastic shiny?

In order to give an even, beautiful gloss to the surface of the cake, there are a couple of proven methods. The most convenient and inexpensive way is to cover the mastic with a mixture of honey and vodka in a 1:1 ratio. Before use, the honey must be thoroughly dissolved so that there are no lumps, then you can start applying. Lubricate the mastic with this mixture using a brush with soft hairs. When the vodka evaporates, all that's left on the cake is a shiny sheen.

If you have purchased or made some excess mastic, the question arises: how to store the mastic? Mastic is not a perishable product; the main thing is to protect it from moisture and drying out. A regular plastic bag is well suited for this purpose, or, if desired, a plastic container with a tight lid. It should be stored in the refrigerator, ideally no more than a week.

Many people are interested in how to make mastic from marshmallows, since this product has become very popular among confectioners. Marshmallows are poured with water or lemon juice and melted in the microwave. Powdered sugar is added to the liquid mass and kneaded until it forms a solid dough. This mastic can be made shiny by smearing its surface with liqueur with a pleasant fruity aroma. You can also add shine to details sculpted from mastic, such as lilies.

There is also nothing complicated about how to make a lily from mastic. There are many master classes on making flowers on the Internet, the main thing is to give the finished product an attractive look. To do this, the prepared flower petals, laid out to dry, need to be covered with a mixture of honey and vodka; For this purpose, a thin soft brush is also used so as not to leave unpainted areas. Many housewives are interested in how to make mastic from marshmallows if there is no microwave? Marshmallow melts perfectly on a regular electric and gas stove, as well as in the oven. The only condition is to make sure that the mass does not burn and stir constantly.

So, the main secrets of how to make mastic shiny have been revealed! Now it’s just a matter of small things - next weekend we’ll bake a delicious cake and decorate it with homemade fondant, giving it a magnificent gloss! And let the first “damn” not be lumpy!