Rosa Cooking

A proven recipe for the perfect ticino mass

Encouraged by the great comments of our members, I decided to share this recipe with everyone who wants to make their cakes unique with very little effort and a lot of imagination and creativity…

Preparation steps

  • Pour 60 ml of cold water over the gelatine and let it swell. Meanwhile, melt the fructose with a tablespoon of water over a low heat until a thick syrup is obtained (it must not boil). Remove from the heat and allow to cool for about 10 seconds and add the glycerin little by little, stirring constantly. Slowly pour this mixture over the gelatin and mix everything well. Put 0.5 kg of powdered sugar in a deep bowl and make a hollow in the middle. Pour in the mixture you have cooked and stir with a food processor until it can and then knead with your hands and add the rest of the sugar. It’s like kneading dough just adding powdered sugar instead of flour. Sometimes it takes a little more than 1 kg of sugar and sometimes maybe less depends on how much the mixture "drinks". You will get a homogeneous, white mass that can be easily shaped like plasticine. If you are not going to work with it right away, wrap it in cling film and store it in a dry and cool place (never in the fridge) without contact with air so that it does not dry out.


You can color this mass with edible colors by adding a little color to a small amount of mass (depending on what you need it for) and kneading for a long time until the color is even and you get the shade you want. I used gel paints and they are great. If you want to cover the whole cake with ticino, roll it out with a rolling pin to a thickness of 2-3 mm to a size twice the size of the cake. Transfer over the cake and first roll lightly over the surface to stick well. Then carefully press the sides with your hands and be careful not to create creases so that it does not look as if you have spread a tablecloth. Never put ticino on creams containing milk or water or on whipped cream as it will dissolve. I made a cake with steamed cream and I personally think that ticino sticks best to these creams because the cake was firm. Make sure that when you coat the cake, it is as flat as possible so that it does not look "hilly" after covering with ticino. You can also make various figurines, flowers, hearts and other shapes. You can glue the figurines and decorations with a mixture of sugar water that you have previously boiled a little. Fructose can be purchased at DM and glycerin at the pharmacy.


advice cake castor sugar deco decorations especially fondant ornamentation ticino tried ttortaa

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