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Is Toba's Glace better than royal icing? - Page 2

post #16 of 44
I've mainly used Alice's. I'm curious...for those of you who have tried BOTH Alice's and Toba's, which one do you like better for BOTH taste and appearance? I love the way Alice's tastes, but don't find it as smooth and shiny as the ones with other icings. I'd like my cookies to look shinier, but still taste great. I have not yet tried Toba's. Does one "hold up" better than the other when the cookies aren't immediately consumed?
post #17 of 44
Thread Starter 
Well, I am going to try Toba's next week, I have to find a frosting for my son's bday cookies.... I'll let you know what I think. I may even do both to see which I like better.
"If we ever forget that we're one nation under God, then we will be a nation gone under."
- Ronald Reagan
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"If we ever forget that we're one nation under God, then we will be a nation gone under."
- Ronald Reagan
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post #18 of 44
I have used a glaze similar to Toba's. I find it is a bit transparent so I add white icing coloring to it so I can use less. Though the Alice's icing is not quite as easy to flood as Royal the flavor far out weighs it! It is easier to outline and fill with Alice's than Toba's (IMHO). Make mini batches of each and play with them! I know every one has different taste and preferences with performance! I am no expert but I love to play! Darn...I wish I had time today to play!
post #19 of 44
I have used a glaze similar to Toba's. I find it is a bit transparent so I add white icing coloring to it so I can use less. Though the Alice's icing is not quite as easy to flood as Royal the flavor far out weighs it! It is easier to outline and fill with Alice's than Toba's (IMHO). Make mini batches of each and play with them! I know every one has different taste and preferences with performance! I am no expert but I love to play! Darn...I wish I had time today to play!
post #20 of 44
Hi, I'm kinda new,Actually to all of this. I've become a real addict to this cc site.I LOVE IT! thanks for just posting Toba's icing link. I've been driving to book store after book store all morning looking for her Creative Cookie book... All Gone. i now have a couple of her books on order.
Can anyone give me a link or agood recipe for the cookies...and how thick do I roll the dough to put sticks in ?
I made cookies w/frosting from a Betty Crocker pkg and my sticks broke off. I thought i followed the directions.. I need to make them tonight. HELP
THANKS SO MUCH
post #21 of 44
http://www.cakecentral.com/cake_recipe-2055-0-No-Fail-Sugar-Cookies.html

Here is a link to the NO Fail Sugar Cookie recipe that I use. The only thing I do not put in is the salt. Initially I put the salt in and I could really taste it and didn't care for it. In subsequent batches, I left it out. The cookies still held their shape and stayed on the sticks and to me they tasted better. Good luck.
post #22 of 44
Quote:
Originally Posted by kcjc

Can anyone give me a link or agood recipe for the cookies...and how thick do I roll the dough to put sticks in ?
I made cookies w/frosting from a Betty Crocker pkg and my sticks broke off. I thought i followed the directions.. I need to make them tonight. HELP
THANKS SO MUCH



2 popular recipes here are NFSC and Penny's. Here are the links for them:
http://forum.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
http://www.cakecentral.com/cake_recipe-3993-Pennys-cookies.html

I love using Penny's as the cookies retain their shape well and hardly spread during baking. It tastes good too.
miriel
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miriel
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post #23 of 44
http://forum.cakecentral.com/cake-decorating-ftopict-354333.html


KCJC...here is a link to a thread about how to roll out your dough and insert the sticks. I hope it helps. icon_biggrin.gif
post #24 of 44
You Guys are great..and thanks lovepekes.
I'm bowled over by how much you guys all just pass it on as Oprha says..sharing all your secrets and tips. How wonderful.
kcjc
post #25 of 44
do you think that Alice's Cookie Icing would work for petits fours?
I have never made them and want a good tasting glaze for them. I really don't like the idea of melted candy.
post #26 of 44
I'm so glad you all asked these questions. I'm just now getting into making cookies and I've been wondering all these same things. I made some cookies this morning that I put RBC on but I never like the way they look. I had it leftover though. I'll have to try Toba's because I don't like the way RI tastes.
post #27 of 44
I don't like the taste of RI either. That's why I love Alice's. It has more of a buttercream taste. I just wish it was easier to "flood" with and gave a more smooth, shily appearance. Maybe it could and I'm doing something wrong. I LOVE the way it tastes!
post #28 of 44
I use Toba's icing and love it. I play around with the liquid ingredients to get just the right consistency to make the flooding so easy. I don't have to outline, just flood. All the cookies in my gallery were iced with her icing.
post #29 of 44
I discovered Toba's icing recipe when I bought her book on Creative Cookies a few years ago.
I love the glace icing because it tastes wonderful and dries hard (but not too hard to bite into.) It stacks well but the only drawback I have found is that it takes longer to dry than royal icing I guess because of the corn syrup in it but it is worth the extra time. Everyone raves about how great my cookies taste.
post #30 of 44
How long does it take to dry? Like, if I did cookies tomorrow morning, would they be ready to package (not stack), tomorrow night?
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