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Does Toba's glace set up hard?

post #1 of 30
Thread Starter 
I am making cookies for my girls birthday party and I need to be able to stack the cookies. Does Toba's glace set up hard or should I use something else? I would love any suggestions.

Thanks
post #2 of 30
Yes, it's sets up hard and can be stacked but is still soft when you bite into it, unlike royal icing. It's great, I use it all the time and love it!
post #3 of 30
yes, it sets up beautifully..makes a nice background if you want to do royal icing accents on the top after wards icon_smile.gif best of luck icon_smile.gif
I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
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I'm not a control freak...I just have excellent quality control skills

"I went to the store to buy a candle holder, they were out...so I bought a cake!" Mitch Hedberg
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post #4 of 30
Thread Starter 
Thanks icon_biggrin.gif
post #5 of 30
Count me in! I decorate with Toba's recipe and I LOVE it. It dries very firm, but not hard. It also freezes beautifully! After hearing everyone rave, I am really curious to try Antonia's icing, though.
post #6 of 30
I always use Toba's. I started out using Antonia's RI, but I got complaints that it tasted bad, so now I only use RI for the details.
"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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"Right now I am having amnesia and deja vu at the same time. I think I've forgotten this before."- Steven Wright
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post #7 of 30
Thread Starter 
How long should I wait after frosting before I can bag them or put them in a bowl with a lid?
post #8 of 30
Decided to try Toba's--- how the heck do I measure 3/8 cup of milk??
post #9 of 30
I thought the same thing but then noticed it was on my big measuring cup! It's just a little less than 1/2 c.
Good luck, you will love it!
post #10 of 30
Quote:
Originally Posted by marthajo1

Decided to try Toba's--- how the heck do I measure 3/8 cup of milk??



1 cup = 16 Tablespoons, so 3/8cup=6 Tablespoons (or 1/4cup + 2 tablespoons).
miriel
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miriel
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post #11 of 30
Thank you thank you! I tried it and weighed it. It was yummy I can't wait to eat one of the cookies! I hope there are enough for me to have one! icon_lol.gif
post #12 of 30
Do I have my glace too thin? This is the first time I have made it and it is really thin - it is running out of tip #2 - plus off the side of the cookie. Do I need to add more powdered sugar or is it suppose to be this thin? Also - how long does it take to set up and become firm?

Thanks,
Suze.
Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
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Happy wife to Kevin - for 29 years and counting!
Blessed with Elana & Andy - daughter & son-in-law -- and Daniel & Kaitlyn - son & girlfriend!!
It's a great life when you love the ones your children love!!
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post #13 of 30
You can add more powdered sugar to make it thicker. It is a really nice icing. A couple of things. One is if you don't want it to be opaque add whitening to it and the colors will not have that "clear" look (does that make sense?) Two is that I prefer to add accents with royal as Toba's is harder to pipe on for details. One more thing. I have found that this icing makes the cookie softer (which many people prefer) but it also makes the cookie more fragile. I don't know if anyone else has noticed this but I find that my cookies break easier. For that reason, I am going to use glace only on smaller cookies and for bigger, heavier cookies royal for flooding. You will love the icing though because it tastes great (many say much better than royal). Good luck!
post #14 of 30
I agree with the cookies being softer but it tastes so much better than royal icing, I think.
When I make it, i only add about 1/2 of the corn syrup, do all my borders, then add the rest of teh corn syrup for the flooding. Sometimes I even add more powder sugar for the detail work. It's all I use now.
post #15 of 30
Thank you all for the wonderful tips. I'm going to retry Toba's glace icing today when I make cookies for the First Lady of our church's birthday on Sunday. I'll start early so the cookies have enough time to dry.

Author of The Cake & Cookie Closet: All Dolled Up in Sugar and The Cake & Cookie Closet: Mini Christmas Treats.  "Like" me on - www.facebook.com/TheCakeandCookieCloset.

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Author of The Cake & Cookie Closet: All Dolled Up in Sugar and The Cake & Cookie Closet: Mini Christmas Treats.  "Like" me on - www.facebook.com/TheCakeandCookieCloset.

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(2 photos)
Birthday Cakes
(1 photos)
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