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Toba's glace

post #1 of 31
Thread Starter 
I've been reading some posts about Toba's Glace. I have the recipe but I am wondering if it's the same as using Colourflow. I want to make Easter cookies but with colourflow you have to outline first then let it dry then fill in with the rest.

Any tips on using Toba's would be great...thank you in advance.
post #2 of 31
Well, it's a similar concept. You'll find people who do outline first, let that set, then fill. There are others who do the outline and the fill at the same time. You just have to make sure your glace is the right consistency for that or it will run off the sides. I personally prefer that look. However, the last cookies I did, I used a slightly thicker glace for the outline, then a flooding consistency in a bottle just a couple minutes later, worked really well for me.
post #3 of 31
hi,

i decorate pretty much exclusively with toba's glace. i love it and it has the benefit of being very tasty and is softer then royal icing. it really only has two drawbacks: first it does take a bit longer to dry and secondly, you cannot do piped flowers or leaves (but i can do just about everything else with it). it really is such a nice icing to work with.

i outline and fill right away because i do not like to have an outline showing. i love the smooth continuous feel all over the top of the cookie.

it also flows and evens itself very nicely.

i use a food-only paintbrush to push the icing if needed. you can also use a small off-set spatula.

i outline with a no.2 tip, and then take the flood (in a squeeze bottle) and put the tip of the bottle up against the outline and begin filling the cookie towards the inside. the trick is not to get to much on there.

glace also has a nice shiny finish.

here is a picture or two of some of the things i can do with glace.

diane
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post #4 of 31
here's another photo. these were just practice cookies but it gives you an idea of what you can do with glace. many folks think glace is just for flooding but you can actually do some very nice detail work with it.
diane
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post #5 of 31
would anyone like to post the link to this recipe? I would love to have it! I used the recipe off the back of the meringue powder and wasn't real crazy about it...
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post #6 of 31
here's another photo. these were just practice cookies but it gives you an idea of what you can do with glace. many folks think glace is just for flooding but you can actually do some very nice detail work with it.
diane
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post #7 of 31
sorry about the dble post...i had my five year old trying to climb in my lap in an attempt to avoid bedtime icon_rolleyes.gif

toba's flood glace is:
1lb 10X PS
3/8 c. milk (you may use water)
3/8 c. corn syrup

mix sugar and milk first (i use the paddle in my KA) until well mixed, then add corn syrup and just mix until all incorporated. add flavoring (1tsp extract, 1 TBS liquer, or 2-3 drops oil) and mix. i also usually mix for a few minutes on very low to help get rid of air bubbles.

to make the outline, add 6-8 heaping TBS per 1/2 cup outline.

toba uses her outline as is, without color.
i like to have a perfectly seamless edge to my cookies so mine is colored. so when i take my green flood icing and add the PS to make the flood, the green icing gets a little lighter (which i don't like because i am a fussbudget, lol), so i just put the tinest amount on a toothpick and add a bit of green color back into the flood.

when i do drop dots, i take my flood and add enough PS to make the consistency between flood and outline to help retain the round shape and minimize bleeding.

when i do lines, i either use the outline or make my outline stiffer, depending on what i need to accomplish. if you are doing a plaid, you need to do all the lines in one direction, then let them dry for about 30-60 minutes before doing the lines in the opposite direction.

diane
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post #8 of 31
Thread Starter 
Thank you so much for your tips...wish me luck on my Easter cookies...!! LOL I'll keep my fingers crossed..I really hope they work.
post #9 of 31
thank you for the recipe! I can't wait to try it, now, what do I have to bake cookies for ? HMMM....

Does this glace work on cakes in stead of royal? or is it to runny?
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post #10 of 31
hI! I have tried Toba´s recipe but weird colour problems happen. The result is not clean as a with RI, it looks like "clouds", as if the colour diluted in some places... Anybody finds this problems as well? I have tried all sort of things: letting the sugar glace stand for hours after adding the colour, adding white colour...
Please help me!!!
Thanks!
post #11 of 31
hi nikki,

i do not think it would work for cakes as it takes much longer than RI to set and when it does set it is not hard like RI.

hi chicapastel,

i have had this problem too occasionally. it seem to only happen with the dark color like purple or blues and more often with the wilton colors than americolors. i read something about the dark colors breaking things down, but for the life of me i cannot remember the details. i have been using candy colors for the darker colors and it seems to be working better --- i am not sure if that is just luck or if the oil based color really makes a difference.

diane
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post #12 of 31
Those cookies are just flat gorgeous!! I really prefer to use glace, but I'm nowhere near that good with it yet! Thanks for the timeline that you use to make it work!
post #13 of 31
Thanks Drakegore for your tips! I´ll try them out, specially the candy colours! do you use any particular brand or I should just look for oil based colours?
Thanks again!
post #14 of 31
i like chefmaster. in fact, i am so in love with the vibrancy i get from their red, that i am pretty much using it for everything, lol.
Diane
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post #15 of 31
Total newbie here...can someone tell me what 10X Powdered Sugar is? Thanks so much!
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