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REVIEWS NEEDED PLEASE - Alice's & Toba Garrett's Icings

post #1 of 25
Thread Starter 
Hello Everyone,

I am going to be baking my fist batch of cookies tomorrow to decorate for my kids basketball game on Saturday. The snack bar is going to sell them and they said I can hand out buisness cards with them to drum up some business. Whoo Hoo!!

My question tonight it ... I do not want to decorate with Royal Icing because I don't want them to be rock hard on top. So I have choosen two icings that I am considering.

Alice's Cookie Icing
- suppose to taste really good and harden so you can stack the cookies, but soft enough to bite into.

OR

Toba Garrett's Glacé Icing Recipe
- Suppose to harden so you can stack them, but won't break a tooth.

Can you post your experiences with either (or both) of these icings. What did you like about it? What did you NOT like about it? How hard was it? What does it taste like?

The most important thing for me is: HOW LONG DID IT TAKE TO DRY??

Thanks icon_smile.gif
Sabbrina
post #2 of 25
hi...
The royal icing will not be rock hard so you can still keep it as an option if you like...But, to answer your question, I have used Toba's I just can't remember the drying time...I have also used colorflow...it works great too, there is also a recipe here on CC...Antonia74 posted for us all..she also posted a tutorial....
post #3 of 25
I tried Alice's icing, it hardes slightly, but I was unable to stack my cookies, they stuck together even after drying for 24 hours. Tastes really yummy though.
post #4 of 25
Give Toba's recipe a good 18 hours before stacking. I tried Alice's recipe and didn't care for the cream cheese taste on a sugar cookie. A lot of people love it. I thought it was too much. It also never really hardened enough to stack.

kos
post #5 of 25
Maybe I'm confused? Alice's recipe on this site didn't have any cream cheese in it?

http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html

Isn't this the recipe we were talking about?
post #6 of 25
Maybe I'm confused? Alice's recipe on this site didn't have any cream cheese in it?

http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html

Isn't this the recipe we were talking about?

Also Royal icing on cookies does not dry rock hard,but it definitely doesn't taste as good as some of the softer icings.
post #7 of 25
Euphoriabakery

Don't ask me why, but the Alice's has a cream cheese taste to it. I think others have mentioned it as well. icon_confused.gif

kos
post #8 of 25
Maybe I didn't notice because I put it on an Almond butter cookie recipe that calls for cream cheese, maybe that's why it complemented the cookies so well?
post #9 of 25
I haven't tried Alice's, but I love Toba's recipe...I've used it for cookies and a transfer on my cake and had good results with it.
post #10 of 25
I have tried both and I liked Toba's glaze better for taste although it did not dry hard enough to stack cookies on top, but maybe that is the weather here.Alice's I thought was way too sweet but dried nice!

Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

Reply
post #11 of 25
Quote:
Originally Posted by Euphoriabakery

Maybe I didn't notice because I put it on an Almond butter cookie recipe that calls for cream cheese, maybe that's why it complemented the cookies so well?



That could be. I used it on the "no fail" recipe with just vanilla extract and it was too much for me. Let us know what you go with and be sure to post pictures!

kos
post #12 of 25
ge978

I can't stop laughing at your avatar! That is so funny. Thanks I needed that!

icon_lol.gif
kos
post #13 of 25
Kos: heehee...I saw it and it fit me so well....can't get my day started without my coffee icon_biggrin.gif I'm glad it made you laugh
post #14 of 25
I use Alice cookie icing on 95% of my sugar cookies. It's easy To work with and has a slight cream cheese taste to it. I think part of the trick is to find a cookie recipe that's not too sweet. If the cookie is too sweet to begin with then the overall sweetness can be overwhelming. My cookies dry in about 6 hours but I leave them overnight so that they are totally dry and 100% stackable. In the morning they are ready to be packaged and arranged.
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #15 of 25
I like Toba's recipe the best and use it all the time. It dries faster in dry weather (like now, in the dead of winter) than it does in hot, humid weather. The icing is easy to make, easy to use, and tastes really good. I only use royal icing for piping details...even though I use meringue powder, I think it still tastes like raw egg.
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