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Anyone else have shine fade from Toba's glace?

post #1 of 20
Thread Starter 
I love her glace recipe. I make it, and the cookies, with Creme Bouquet instead of vanilla and everyone loves the flavor.

My problem is the shine of the icing fading after about a day. I mix the corn syrup in at the last very gently, but I am still having the problem of the icing dulling in about 24 hours. At first, they are very shiny.

Has anyone else dealt with this? I have a large batch to make in a few days and I have to ship them. I really want the shine to last.

At the same time - I am afraid to try too much of something new - because I don't have time to test the results.

I sure hope other cookie-makers have already solved this problem.

All advice is greatly appreciated.
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post #2 of 20
I have heard that happens with her icing.
post #3 of 20
I just tried her recipe for the first time and noticed the same thing. I thought it was just something I did wrong. I'm looking forward to other's tips on this.
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Keep on swimming...
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post #4 of 20
Thread Starter 
It's crossed my mind to add a tad bit of Wilton's Color Flow (dry) to the powered sugar- just to see if the shine would be increased, but I have no idea what it would do to the icing, in general.

I'm sure hoping some other icing-scientists have already tackled this.
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post #5 of 20
Funny cakes,

Since you are shipping the cookies...maybe use royal icing or colorflow icing instead of Toba's as her icing doesn't dry hard anyway! I would hate for your cookies to arrive all smushed!! Just a suggestion!! icon_smile.gif

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Busy Bakin Kakes For Kids!!!

Mom to Mitchell 13 yrs and Delaney 11 yrs

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post #6 of 20
I have posted the question about the dullness on the Baking 911 website, I will post the results as soon as I hear back.

My Toba Garrett recipe dries very hard. Not as hard as royal, but definitely hard enough to ship. I don't notice it being any shinier with the corn syrup than just a regular powdered sugar glaze without it.

I'll let everyone know what I find out.
Melissa
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Melissa
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post #7 of 20
Where can I get this recipe? It does not dry hard? Can you all tell me more about it?
mami2sweeties

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mami2sweeties

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post #8 of 20
Mine definitely dried hard - and it is suppose to.

It is one box of confectioners sugar (1 lb)
3/8 cup of milk
3/8 cup of corn syrup

Flavor Options: 1 tsp concentrated extract, I Tbsp alcohol or liqueur, or 2 to 3 drops concentrated candy oil

In a mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy-cream texture before you add the corn syrup. Add the corn syrup and mix just until combined.

Divide the icing into several bowls. Flavor each bowl with extracts, alcohol or candy oils. Color each bowl of icing as desired. Cover the bowl with plastic wrap to prevent drying until you're ready to use it.
Melissa
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Melissa
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post #9 of 20
Yes more info PLEASE!!!!
post #10 of 20
Thread Starter 
mohara - I'm excited to hear what the answer from the 911 site is. thanks for asking.

and thanks for posting Toba's glace recipe.


KiddiKakes - my glace dries hard to the touch - and hard enough to stack - but I use either 2% milk or even Skim milk if I need a really hard surface finish.

If you substitute in half and half or whipping cream - it is much softer, but still forms a slight crust.

I am going to try out using royal icing as you suggest one day soon. There are so many things you can do with it. but do you think the cookies get too hard for an enyjoyable 'chew'? I use toba's butter cookie recipe, also and that makes a very tender, but firm and tasty cookie.
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post #11 of 20
As soon as I hear back I will post it.

I use whole milk. I would have thought that heavy cream would make it harder, only because it is thicker...
I guess not though.

Interesting.
Melissa
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Melissa
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post #12 of 20
HI ladies when you are refering to heavy cream what kind do you use?????
post #13 of 20
Any brand. Just heavy cream (ie. whipping cream).
I used whole milk, but I was thinking of using cream next time...but I won't if it is going to soften up my finish. I want it hard...but not as hard as royal icing. To me, stackable hard is hard enough!
(Just my opinion).
Melissa
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Melissa
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post #14 of 20
Thread Starter 
When I say 'heavy cream' - I mean whipping cream, but others may mean something else. I think the fat content in the heavier ones keeps the icing softer.

Just my two cents.
Excuse my cake faux pas. I'm making this up as I go.
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Excuse my cake faux pas. I'm making this up as I go.
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post #15 of 20
What about color fading? I'm getting ready to make my cookies for this year's Non-Cake category in the show in San Diego next month. These cookies, obviously, are not getting eaten but I need a recipe that will hold the color. The cookies are going to be packed and shipped down there. The show isn't until March 24-26th so they well be made a month ahead of time.

Any advice!!!


Thanks Amy
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