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Toba's glace - Page 2

post #16 of 31
Thanks drakegore! I´m trying to buy that brand, lets see if that works out because the last sugar glace I made is just soo blotchy and cloudy I am thinking about turning into RI (but I dont like its taste as much)!
post #17 of 31
Hi,

I have been using Alice's Cookie Icing because my family does not like royal icing. I made rabbit cookies this week and had trouble with alice's cookie icing getting it to flow. The rabbits look okay as the icing looks like rabbit fur. I have more rabbits to decorate and thought I would try Toba's Glace. I saw Drakegore's cookies and GimminiRJ's cookies and they look wonderful. I would like to have a professional look to my cookies.

Does Toba's Glace taste like royal icing?

Thanks.
post #18 of 31
hi maam,

i don't think it tastes or feels (to the tongue) like RI. i don't like RI very much because i prefer a softer icing that allows for more taste (this is just my feelings, i am sure others love RI).

i use extracts and lorann oils to flavor mine (you can use lemon juice too, but i really like a lot of flavor).

diane
Diane
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Diane
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post #19 of 31
Hi, Diane,

I tried toba's glace on the rest of my cookie with a better results. The glace does have a texture and taste that I think my family will like. As you can see, I did have trouble with the bunny's features. I adjusted the consistency and had better results with the bow.

Thanks again.

Ma'am
LL
post #20 of 31
ma'am...try a much thicker outline(pink) and maybe wait a little longer before piping your outline details
There are no excuses for success!
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There are no excuses for success!
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post #21 of 31
to help with the cloudiness in the glace add some white to it before you color. I've never had any problems when I do that.
post #22 of 31
hi ma'am!

such a cute cookie! you have nice piping skills!

i outline with a no.2 tube. the trick to outlining with glace is to make sure it is stiff enough not to go "flat" after you pipe it. toba's recipe is 6-8 HEAPING tablespoons per half cup and i use this as my baseline, but i really judge when it is ready by eye. it needs to be holding it's shape for about 10 seconds when dropped from a spoon. the icing itself will also be just starting to look like pulled taffy as the paddle goes around. if you go beyond the this point, it will get too darn stiff and your hands will hurt from all the sqeezing you have to do to get it out of the tube. you can always do a more accurate test by pushing some icing thru a tube with your finger before filling your bag.

for the type of cookie you photographed, you should let the pink outline dry before flooding with the white (when i outline a cookie and i don't want the outline to show, i do it while the outline is still wet). i would give your outline 10-30 minutes of drying time before flooding. drying will help your outline maintain its shape since glace is not as mannerly as royal icing icon_smile.gif

for your flood, i would recommend using more of it. you can really put a lot more in without worring it will go over the outline.

the white coloring will help you white look more vibrant. just add a little though. the whitening can cause some textural problems with the icing if too much is used. using milk instead of water in the glace will help too.
the white stuff can also cause the glace to have more of a matte finish so it's a balancing act when using it with glace. i am trying americolor's white this week to see if it behaves better than the wilton stuff (which is what my comments are based on).

i made easter cookies yesterday and used RI accents and it just reminded me all over again why i love glace and am not fond of RI, lol.

diane
Diane
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Diane
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post #23 of 31
Hey Diane, I was wondering if the glace has the same tendency to clog the tips when doing detail work as royal icing does? I HATE when that happens! TIA!
post #24 of 31
hi toodles,

the only time i get clogs is if i walk away and leave it for an hour.
i set my bags into coffee cups (hi-tech equipment, lol) that have dampened folded paper towel squares in the bottom so that the tips don't get dry while i am working with another color.

but while working with them, i have never had a clog. glace really comes out of the tube smoothly.

and to get rid of air bubbles in the glace (tiny ones in the flood really bug me...i need some real problems, lol), run the paddle for 3 or so minutes on the very slowest setting.

diane
Diane
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Diane
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post #25 of 31
Thanks so much! I think I'll try this the next time I do cookies, as i don't particularly care for RI either.
post #26 of 31
Hi, Diane,

Thanks for your helpful instructions. My family and friends loved the cookies.

Ma'am
post #27 of 31
I was going to try to do some flooding work on the side of a cake and was wondering if I could possibly follow any of these directions? Does flooding work on the side of a cake or is it not supposed to be used for this purpose? Any help would be greatly appreciated.
mary
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mary
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post #28 of 31
glace is probably not the best choice for work on a cake; i think you be better off with royal icing. glace is just not stiff enough and takes to long to dry.

you can use the flood method (when used for cake decorations, it's called color flow, lol) for decorations. it can be done on the cake top, but not on the sides as the icing will just "flow" right on out. you can make your color-flow decorations on parchment, let them dry, and then transfer to the cake. i am not an expert on color-flow cake decorations, someone else will have to help you with anything more technical than this icon_smile.gif

diane
Diane
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Diane
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post #29 of 31
Thanks drakegore
mary
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mary
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post #30 of 31
Honestly, for how many days do you think it's OK to use Toba's Glace' if it was made with milk and left on the counter in a squeeze bottle with a cap on it?

I know I've read that the high sugar content is supposed to keep it from going bad right away, but I'm looking for a little reassurance before I use it. I made some on Friday night and it's Tuesday today. Do you think it's OK, or should I toss it?
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