I have used 3 sets of these for many years and wish I had more. Although the newer designs are like 1 board with 3 different "waves" in it...this older model with its design is much...
I always have some of the White in my pantry for those days when the grandkids are over and want to make something. I have many of the other colors...but sometimes the kiddos want to make their...
Part 1 of 2
Custom Cupcake Wrappers are an easy way to add a special touch to a party. I like to use them for baby showers because I can put the name of the family on the wrapper. And no...
I live in MO in the summer and TX in the winter. Both of my kitchens have the pro mixer. I absolutely love both of my pro Kitchen Aids. Very sturdy and wonderful for breadmking. I still wish that...
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.
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.
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!! It's a great life when you love the ones your children love!!
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!!
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!
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.
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 (published) and The Cake & Cookie Closet: Mini Wedding Treats, Volume 1 (coming out July 2011).
Author of The Cake & Cookie Closet: All Dolled Up in Sugar (published) and The Cake & Cookie Closet: Mini Wedding Treats, Volume 1 (coming out July 2011).