I want to do detail work on my xmas cookies this year. I love a powdered sugar/dry fondant glaze. I usually just glaze and add sprinkles or dragees, but I'd like to be more fancy this year. I know many use royal icing or Antonia's icing for detailing cookies. Has anyone used the powdered sugar/Toba's type of glaze successfully for detail work or is it too thin? I know I can glaze with the fondant glaze and just accent with the other - which I may do, but I still wondered if anyone else has done detail work with a standard glaze recipe?

Thanks.
Melissa

I tinted and thickened the glace' icing to decorate my lingerie cookies I made. It is hard to get tiny details, but it looks nice for general decorating, has a nice gloss and doesn't break off the cookie when stacked. I think it is also softer to eat than the royal icing. I plan to use it on my Christmas cookies this year.

I've done a lot of cookies with Toba's icing. I think it works great with the flooding and with the details. It's just a matter of the getting the right consistency of your icing. Good luck.

Those lingerie cookies look great!!! I just wondered how much the glaze would stand up off of the cookie and those look awesome!!! I will just keep the glaze pretty thick for the details - like balls on a christmas tree, so that they stand up above the base coat and don't flatten.

Thank you soooo much!!!
I really didn't want to have to make 2 different kinds of icing! I much prefer a glaze to royal.

I don't use Toba's icing but I do use one pretty darn close. I just do all he flooding and then add (a ton) of powdered sugar to what I have left over for decorating and work away. It does a great job with all the designs I add and it sure saves a lot of extra work and no new bowls to clean.