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Question about Toba's Glace

post #1 of 28
Thread Starter 
I tried the NFSC and Toba's Glace recipes for the first time tonight. They taste great, but I am wondering about the finish of the glaze..... it seems kind of "grainy", even though the cookies are pretty. (You can see them in my pix....acorns and leaves.) I was hoping for a smoother looking finish. I know I used it a little too runny for my acorns, but I don't think that would've given it the "grainy" look. Any ideas?
Thanks, Heather
post #2 of 28
I am completely stumped by this one. You did use powdered sugar, yes? I don't mean for that to be an insulting question; I just don't know where the graininess would come in. Did you mix the sugar with the milk first? That's important. Did you add any white gel? Hmmm. Maybe someone else will have some ideas.
post #3 of 28
Thread Starter 
Thanks for the reply.
Yes, I did use powdered sugar....lol.
Actually, after another several hours drying, several of the cookies have started to bloom.
I can't really guess what could have gone wrong. Maybe it's too humid??? It is pretty sticky here lately, but usually that just makes them take longer to dry.
Maybe I'll be going back to RI.
Heather
post #4 of 28
Heather, I found that I much prefer TG with the Wilton white-white. Makes all the colors better, without it they seemed a bit transparent. I never used it in RI though. But your cookies are beautiful
Shiney
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Shiney
Take a picture; eat the cookie!
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post #5 of 28
Quote:
Originally Posted by shiney

... But your cookies are beautiful



I forgot to tell you that your cookies were very pretty. icon_redface.gif I loved the vibrant colors of your leaves.

Humidity does funny things and can really ruin a pretty cookie. In the King Arthur Flour Cookie Book, it says that too much milk will cause a glaze to spot. I'm not sure though if that would cause any graininess.

Don't be discouraged. I just love her icing -- I am a complete wreck at covering cookies with royal. icon_lol.gif
post #6 of 28
Honey, (If I may be so bold to call you that icon_smile.gif ) Can you do TG without milk and use water instead? I saw somewhere someone put to refrig for two weeks with milk, three weeks w/o milk.
Shiney
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Shiney
Take a picture; eat the cookie!
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post #7 of 28
Did you use cane powdered sugar. It is a little more expensive, but I have noticed when I use beet powdered sugar it is a bit grainy. Just a possibility! They look great though. I love Toba's icing also. I wonder also how it holds up comparitively to royal icing. I am going to try fondant next time. It seems like it would be easier and less messy.
post #8 of 28
Auntiecake, have you tried RBC? I've tried it a couple of times and LOVED it. I've tried to work with fondant a couple of times, just can't get the hang of it
Shiney
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Shiney
Take a picture; eat the cookie!
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post #9 of 28
Do you mean RBC rolled buttercream. I am not up on all the abbreviations on cc.
post #10 of 28
yep, rolled buttercream
Shiney
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Shiney
Take a picture; eat the cookie!
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post #11 of 28
No, I haven't tried it yet. Does it taste like buttercream. It is on my list of things to try, just haven't done it. If it tastes like buttercream it would be great on cookies! Have you tried it. I think it would be easier to use on cookies than cakes. What is your opinion of it??? I think royal is to hard and not much flavor. I haven't tried antonios yet either. Hopefully tomorrow I will get some of that done.
post #12 of 28
yes, it tastes like buttercream, and great on cookies. Just roll it thin, then put it in the freezer for a bit before or after cutting with cookie cutter, and it's easier to work with. Some say they put it on a hot cookie to stick, but I dab corn syrup as glue, and you can decorate on top with RI or TG immediately. You can pinch off some and color it, just kneed it until color is uniform. If you want to see, I have heart cookies and pregnant dress and shirt cookies I used RBC.
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #13 of 28
Quote:
Originally Posted by shiney

Honey, (If I may be so bold to call you that icon_smile.gif ) Can you do TG without milk and use water instead? I saw somewhere someone put to refrig for two weeks with milk, three weeks w/o milk.



You may, dear lady!! Yes, water is just fine and it will a bit last longer. (I posted that info -- it's from her book.) I use whole milk in mine. I've had great success with it and only change when I make vegan cookies.


Interesting thought about the beet sugar, auntiecake. And please look here. Someone posted this link just the other day. It defines all those silly letter combos!
http://forum.cakecentral.com/cake-decorating-ftopict-2926.html
post #14 of 28
Thread Starter 
Honeydukes......Do you notice a big difference in the glace between when you use whole milk and water?
Heather
post #15 of 28
I regularly use skim milk in the icing, and have occasionally used 2%. The only time I used water, I had a problem with the colors running. Maybe it had nothing whatsoever to do with it, but I now just stick with the skim milk!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
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