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Question about Toba's Glace - Page 2

post #16 of 28
Quote:
Originally Posted by prpllead

Honeydukes......Do you notice a big difference in the glace between when you use whole milk and water?
Heather



I do; it doesn't seem to have the same "elasticity." I'm just so used to working with the whole milk version. It felt much thinner, but it did seem to dry a bit faster. It might be just me -- but it works, so I ain't fixin' it!. icon_biggrin.gif I don't know if this has anything to do with it, but I've NEVER had color bleeding or spots of any kind. Knock on wood!

I wish I was better with flooding royal -- I'd like to have that as an option. I've used TG with Gingerbread and while I LOVE it, it doesn't have that traditional GB taste. I have yet to try Antonia's.
post #17 of 28
Shiney
Did you try Rhondas Ultimate MMF? Thats what I use and its very easy. Just like rolling out a pie crust. I do a terrible job with RI. Maybe with practice it would be better cause I love the look of the cookies flooded. But MMF is just so easy
post #18 of 28
Toolshed, I haven't tried MMF, The thought of preparing it didn't appeal to me. I've actually forgotten which thread has been discussing RBC, but I do like that.
Shiney
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Shiney
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post #19 of 28
Thank you Shiney! I am going to try the RBC. Have you ever tried pearl fondant?

Honeydukes thanks for the list. I have seen it before,b ut don't remember all of them. Aged brain!
post #20 of 28
Quote:
Originally Posted by auntiecake

... Have you ever tried pearl fondant?
Honeydukes thanks for the list. ...



My pleasure.

I know of pearls made from fondant. Now, please what is pearl fondant? icon_confused.gif
post #21 of 28
BTW - Does anyone know how long this glaze will keep in the fridge using milk in the receipe??
post #22 of 28
According to her book, up to 2 weeks with milk and 3 without.
post #23 of 28
[quote="auntiecake"]Thank you Shiney! I am going to try the RBC. Have you ever tried pearl fondant?

So, what is this pearl fondant you speak of....lol
I did receive my sugarveil today, can't wait to try it. I'll post picture, I have visions of fringe on motorcycle leathers....we'll see how it turns out!
Shiney
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Shiney
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post #24 of 28
Quote:
Originally Posted by shiney

[ ... I did receive my sugarveil today, can't wait to try it. I'll post picture, I have visions of fringe on motorcycle leathers....we'll see how it turns out!



Shiney, did you get the entire SV system or just the mix?
post #25 of 28
hey shiney
is the RBC recipe on CC?
post #26 of 28
Toleshed, I got the RBC recipe from someone on here, but don't have it in front of me. I'll check and see if it's on CC.
Honey ( I love that, that's what the grandkids call my mom) I got the special they had, dvd, mix and comb. I watched the vid, it looks dead easy. Well, I usually speak too soon. I'll check back in!
Shiney
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Shiney
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post #27 of 28
Pearl fondant is from Jennifer Dontz video- combination of sugar clay and fondant.
post #28 of 28
Toleshed, here's the link (hope it works) for RBC. I omitted the two flavoring oils, used clear vanilla and almond extract, you can use whatever flavoring you want. I put mine in ziplock bag for a bit, then kneeded in more PS because it was a bit greasy. The more you work with it with your hands the softer it gets. I roll it out thin and stick it in the freezer for a bit, then cut with cookie cutter, then I actually roll it a bit more,evenly, so it will fit the cookie better, because the baked cookie is larger than the cookie cutter. Dot some corn syrup onto cookie and place RBC.
http://www.cakecentral.com/cake_recipe-1603-0-Rolled-Buttercream-Fondant-Alternative.html

Gave the sugarveil a try tonight, kinda cool, but I halved ingredients, because it's so dear and was just doing a little bit. But the consistency wasn't good for squeezing out of bottle for writing.(Bummer). But I did get fringe-ish on my cookie. Will post pic when cookie is complete
Shiney
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Shiney
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