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Does Toba's glace set up hard? - Page 2

post #16 of 30
7/11/07 at 11:03am
just to add my 2 cents icon_wink.gif when I took Toba's class she told us all that her glace icing freezes wonderfully. I haven't done it as of yet, but will try soon!
If it's such a piece of cake, how come it's not easy???
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If it's such a piece of cake, how come it's not easy???
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post #17 of 30
7/14/07 at 9:18pm
Hi im new what is toba's icing?
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post #18 of 30
7/14/07 at 11:07pm
Quote:
Originally Posted by carmalitabonita

Hi im new what is toba's icing?



Here's the link to the recipe from CC: http://www.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
miriel
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miriel
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post #19 of 30
7/15/07 at 7:34pm
thank you miriel for your response to my question. cant wait to try it!! icon_biggrin.gif
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post #20 of 30
7/20/07 at 9:00am
I really like this icing but I had a lot of little bubbles. Is there a trick to this?

Did I overbeat the frosting? I used a hand mixer.
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post #21 of 30
7/20/07 at 1:54pm
Quote:
Originally Posted by LGL

I really like this icing but I had a lot of little bubbles. Is there a trick to this?

Did I overbeat the frosting? I used a hand mixer.



That always happens to me too. I think it is caused by over-beating. You're really only supposed to beat until *just* combined. I always over do it. icon_rolleyes.gif LOL. The way that I compensate for that is to use a toothpick to pop the air bubbles before the icing gets too firm.

I LOVE Toba's icing for many reasons - it tastes MUCH better than RI and it is so forgiving when you're working with it. You can add more liquid or more sugar, depending upon the consistency you need. Although I have found that even with using the whitening drops, I still cannot get it to be completely opaque. icon_confused.gif
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post #22 of 30
7/20/07 at 3:03pm
I just want to add to the Toba Love Fest -- I use it all the time and love it. It freezes really well. I iced and decorated with RI and then sealed them in a Ziploc. Once frozen, placed them stacked in a Tupperware container. They came out just fine and no one could tell they had been frozen!

I make what I call "Map cookies" for my DH. After rolling out the dough a couple of times, I take all the scraps, moosh 'em, and re-roll. I use a knife and cut them into semi rectangals. I ice with all the leftover glace mixed-up, dry and then freeze -- that way I can give him a treat from time to time. I call them maps because he wanted to know why I did cookies shaped like Arizona and Wyoming??? icon_lol.gif
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post #23 of 30
7/20/07 at 4:03pm
Quote:
Originally Posted by LGL

I really like this icing but I had a lot of little bubbles. Is there a trick to this?

Did I overbeat the frosting? I used a hand mixer.



i have this problem too sometimes so right after I flood the cookie, i go back through w/a toothpick and pop them. as long as you don't wait too long, it won't leave a mark. i love, love, love this icing. it goes great w/ the nfsc recipe. much tastier than royal (although i do go back and use royal for all the accents).
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post #24 of 30
7/20/07 at 7:15pm
Yes, this icing is great. I get my wooden spoon and mix by hand. Didn't want to setup mixer one day so I just put everything in large bowl and mixed. No bubbles, and very easy.
"If you are influenced by the opinion of others, you will have no desire of your own."
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"If you are influenced by the opinion of others, you will have no desire of your own."
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post #25 of 30
7/20/07 at 7:26pm
Question-- When you outline the cookie does the icing sometimes run over the edges? Do I have it to thin? It floods great and I solved the problem by outlining first and then letting it dry for a minute or two but that left a border (see the shaded sun in my pics) Should I thicken it next time?
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post #26 of 30
7/20/07 at 7:27pm
Oh yeah and how the heck do you say glace
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post #27 of 30
7/20/07 at 7:41pm
I love Toba's glaze but has anyone ever had a problem with it being too thin after you mix it. I made cookies yesterday and had to add more sugar to get it thick enough! This was the first time I have ever had it like this!
Linda
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post #28 of 30
7/20/07 at 8:30pm
Quote:
Originally Posted by Linliv46

I love Toba's glaze but has anyone ever had a problem with it being too thin after you mix it. I made cookies yesterday and had to add more sugar to get it thick enough! This was the first time I have ever had it like this!
Linda



I think, as with any baking project, ingredients can be effected by the weather, humidity levels, etc. Adding more sugar doesn't hurt...as I mentioned before, this recipe is so forgiving.

Glace is pronounced gla-sey. Its origin is French.
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post #29 of 30
7/20/07 at 9:53pm
so that is gla and Say or Zay?

This seems like I am being funny but when people ask what it is I can't decide how to say it! I say it different each time! icon_lol.gif I hate that
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post #30 of 30
7/21/07 at 12:39pm
Quote:
Originally Posted by marthajo1

so that is gla and Say or Zay?

This seems like I am being funny but when people ask what it is I can't decide how to say it! I say it different each time! icon_lol.gif I hate that



I say gla-say (don't know if that's right or not - lol)
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