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Toba Garretts glace ? - Page 2

post #16 of 33
Toba is the only cookie icing I use. I never have liked the crunch of royal for cookies & findant unless homemade is too chewey so Tobas is perfect! Sweetsnmoore sounds & looks like the expect here icon_biggrin.gif Definetly need to add some white food color I agree that wilton's bottle seems to leek, I prefure using airbrush colors. They are usualy less expensive but do have water in them so you will need to measure the color with the milk or water to get the right consistancy.

Sweetsnmoore did you take the class in NY or?
PS My grammar may not be the best so I apologize to all those who may be irritated by my mistakes. I am however a helofagood cake designer! Modest too!
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PS My grammar may not be the best so I apologize to all those who may be irritated by my mistakes. I am however a helofagood cake designer! Modest too!
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post #17 of 33
Oh geez...I am no expert icon_redface.gif Just a trial and error person! That happens to be the successful heart cookie! LOL...
Honestly, I am not a recipe follower after the first go 'round. So, I call the recipe modified because I use french vanilla liquid coffee creamer for the liquid in the recipe. I use corn syrup, but I don't measure anything. Powdered sugar is just way too unpredictable from brand to brand and bag to bag.

That cookie in the picture was in the cupboard waiting for it's photo op for about 2 weeks (ok, I forgot it was there!). So, as you can see, there's no cloudy skies or cookies to report! I outlined them with thickened icing. I use a squeeze bottle intended for chocolate to outline and fill with. It is so much cleaner and easier. I didn't want a defined outline, so I filled them in as soon as they were all outlined. There were 3 dozen cookies and the outlining goes quick with the squeeze bottle. I fill from the inside out. I can't really explain the easiest way to do it so that you get an even coat. I just squeeze and push the icing around as I go. You will get the feel for it in no time at all.

Those hearts were just iced and then I detailed with royal. The center diamond is fondant and cut from the small cookie cutter set that Wilton makes with all the shapes. I made those while the cookies dried to the touch. I used super pearl for the shine. They were super easy. I think I have a picture of them packages, I will post it if I do.

I love making cookies and no, I have never taken any classes. My family purchased a bakery when I was 5, so I have had a 'couple' years experience (yikes, more than 30) icon_sad.gif

I have a few more on my site too.
post #18 of 33
Sweetsnmoore... Thanks for all the info ! I will have to try the squeeze bottle ! Is it the kind that you can fit the different tips on ?? Or just the regular bottle?? Also do you keep your icing in the fridge & bring back to rm temp ?? Or just let it sit out ??
post #19 of 33
I'd like to know about these bottles that you can change the tips on. What are they and where can I get some?

No need to refrigerate the icing. Just place a piece of saran right on top of the icing and then cover the bowl.
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #20 of 33
Because I can never wait. I went and bought some of the bottles ! lorrieg You can get them at Michaels. I just got back from there not 2mins ago. You can get the mega pk of 18 bottles for $3.89 ( I found that out from another thread I think yesterday !)I dont know if thats a sale price or what but its a good deal ! And the tips fit right on the bottle ( with a coupler of course ) They are next to the candy melting bowl thingy! bottom shelf ( at mine anyway ) HTH YOU !
post #21 of 33
thanks fiddlesticks, next time I'm in the big city I'll check them out. They sound great! thumbs_up.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #22 of 33
Thread Starter 
Thank you all sooo much for your help. I'm been gone for a couple days and was SO happy to see all the different recommendations. You guys are so lucky to take a course with Toba Garrett, too! I can't wait to try the whitener. That makes sense because my royal icing doesn't get the white clouds, but it also doesn't appear as translucent as TG glace.
I'll post some pics soon if I make anything worth showing. You all provide plenty of inspiration! Thanks again!!!
post #23 of 33
I haven't tried this icing yet but plan to do so... I hope this is not a stupid question but why would you add white to it and then color? Thanks...
"Let them eat cake..."
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"Let them eat cake..."
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post #24 of 33
If you are adding colour I don't see the need for the whitener. I haven't noticed any discolouration in any of my cookies except for the white. Others may have. HTH
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #25 of 33
Well, that's what I thought but got confused by this portion of kneadacookies reply:

... took a cookie class with toba garrett. she has heard of the white spots. her answer was to add some white coloring to your icing. i always put some in the main bowl, before i add any coloring. i have not had a problem with the spots since i started doing this.

Her cookies are great so I kinda wondered if I should do that.... I would think that might throw your color off or cause you to need more color to compensate.. But like I said I haven't tried it yet....
"Let them eat cake..."
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"Let them eat cake..."
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post #26 of 33
yes, i add the whitener before adding colors. the colors do look a little less opaque, but it works for me. i have noticed the spotting in certain colors. i did some gingerbread one time that looked like they had lepracy(sp?)
There are no excuses for success!
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There are no excuses for success!
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post #27 of 33
I add the white to all of it, too. And I use the big squeeze bottles but I love those little ones for other things. I use the big ones because you can get so much icing into them. And I saw the thread about the bucket of bottles at Michael's. I practically live there and have never seen them at mine. icon_cry.gif
If I have icing leftover, I wash the squeeze bottle top, put saran over the big hole and screw the now clean top back on and stick it in the fridge. But I don't think that is a necessity really.
icon_smile.gif
post #28 of 33
Thread Starter 
I bought some bottle when I first started decorating, but never used them. I can't wait to try them now. It seems like it would be so much easier and cleaner, too!!
post #29 of 33
I know this forum is old, but just read through it all and wanted to give you all a big THANK YOU!

I just made a batch of teapot cookies using the glaze, and I had the same problem with the cloudiness. Some didn't, but most did. Looks kind of like crystalization of the sugar - but the corn syrup should have prevented this.

Thanks for the tip of adding the white Americolor. I had the W-brand and it looked pretty thick.

Thank you again.
post #30 of 33
hey kneadacookie
I'm trying to decide whether to try tobas glace again or stick with the mmf. I had a couple of people say to me "ugh, you use that sweet frosting". Thats when I changed to MMF. Do you only use the glace?
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