Tyrone Cookies

Tyrone Cookies on Cake Central

Two techniques used to try to achieve details with Toba's glace. Cookie A was outlined as ususal. Cookie B was first outlined with little dots, after those dried a little, then I connected the dots. The difference, better detail on the horns. This glace behaves as a non-newtonian fluid with very high viscosity and very high surface tension, making it diffucult to keep details in small curves (due to the cornstach in the 10X confectioner's sugar)

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