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Is Toba's Glace better than royal icing? - Page 3

post #31 of 44
I'm not sure if they would be ready the same day. I have always given then a good 24 hours. It probably also depends on how thick or thin the icing is or how humid the weather is. Also, I forgot to mention that the flavor is great as is but a little lemon extract added to the icing is also very tasty!
post #32 of 44
I tried toba's glaze for the 4th. I did have trouble with it being too thin.Thanks lovepeks for the thickening advice..I think I have to play around with it because it still was dripping over the edge some...When you glaze it do you most always let that set the 24 Hr. then use more of the glaze or whatever medium for additional colors..say putting stars on the blue or red stripes on the flag and let it dry for each color if colors are touching?
Can you freeze left overs? After putting in addit.conf sugar I have a lot leftover.
kcjc
post #33 of 44
I tried Toba's glace icing as well and it came out too thin. Thank you for the wonderful advice. I LOVE this website and have learned so much. You guys are INCREDIBLE!

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post #34 of 44
i use toba's exclusively. it dries hard enough to stack after about 15 hours. if you think it's too transparent...add a few drops of white coloring to the icing. i have to use royal at the bakery i work at, and it dries hard a cement. i think the toba's tastes better. i'll never use royal over toba's
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post #35 of 44
Thanks for the tip kneadacookie. I was concerned that mine didn't have that nice bright white look that so many of yours do. I didn't even know they had white coloring ! It's a learning process. Thank you all !
post #36 of 44
hi if Tobas icing came out too thin or out of the cookie is because is too humid or I did somethiing wrong? what do you do to make better I tried last week but it did not work for me Thanks Rudith
post #37 of 44
rudith...what do you mean it came out of the cookie? do you mean it overflowed? the original recipe is for the flood. you have to thicken it with more powdered sugar to get the piping consistency. you outline with that, then fill in with the flood.
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post #38 of 44
Quote:
Originally Posted by kneadacookie

rudith...what do you mean it came out of the cookie? do you mean it overflowed? the original recipe is for the flood. you have to thicken it with more powdered sugar to get the piping consistency. you outline with that, then fill in with the flood.


A ahAh!! ok now I got it i will tried one more time thanks kneadacookie..I have tried alices' Icing this week a like the only feedback was after 24 hours they were still not hard at all to stacked them it has been raining and too humid maybe its that??? Thanks for your response thumbs_up.gif Rudith
post #39 of 44
good luck
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post #40 of 44
therecipe is good but it also mentions flavorings.
what exacly does that mean? extract? and what has everyone tried if any? thanks
post #41 of 44
Thread Starter 
Quote:
Originally Posted by D77

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.



Well, I tried both over the weekend - finally!!! icon_lol.gif Anyway, I really didn't care for either I thought the tobas icing was too thin and the alice icing was too fluffy - unless of course I did some thing wrong - which could be. TIJMO.... Because everyone else on this site seems to love it icon_confused.gif

Please let me know if there was something I did to cause this...
Thanks
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post #42 of 44
I'm not an expert by any stretch of the word but I really like the taste of Toba's over RI. It compliments the taste of the cookie I think. I like that it gets hard on the top but stays soft underneath. I do add vanilla and butter flavoring to it to.
post #43 of 44
I use Toba's exclusively, mainly because it floods so nice and I can make whatever amount of icing I want. I've found the perfect consistency for me is to mix 10 tsp. milk into 3 cups of powdered sugar until you have almost a dough. Then add the same amount of cornsyrup. Once it's all mixed (I just use a bowl and a spoon) add 15 drops of the white food coloring. I use the 10 tsp. instead of 3 T. + 1 tsp. because Ihave a 2 tsp. measure, and this way I only dirty one utensil! It gives you enough icing to cover about 18, 3" cookies. (I think).
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post #44 of 44
Thread Starter 
Hmmmm - maybe I should try doing something different icon_confused.gif
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