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Collecting tips for using Toba's glace...

post #1 of 23
Thread Starter 
Sounds like TG tastes better than royal icing, so I'm going to give it a try. I've read "tips" here and there throughout the forum, but would like to see if you have any other ideas for successful glace-ing!
post #2 of 23
I only use glace and, yes, it tastes delicious!! I'm not too great yet at doing cookies, although Harris Bank downtown (I assume you're from Chicago) just asked me to make a batch for them and they donated a nice sum of money in my honor to my favorite charity!!

I hope someone else has great tips for you, I just wanted to say "welcome to CC"!!!"
post #3 of 23
Don't know if it's a tip or a have-to. I have trouble getting TG firm enough to outline, so I outline with RI, flood with TG, and detail (dots, writing, stiff with pretty tip) in RI.
Shiney
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Shiney
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post #4 of 23
Toba's is all I ever use. I mix it by hand with a rubber spatula and then separate it for the different colors and pour it into squeeze bottles. By the time I'm done with one color, they're set up enough for the next color - otherwise they'll "bleed" together a bit. I've thickened it enough to make tassles on graduation caps. It's beautiful with some sanding sugar sprinkled on, especially for snowflake cookies. It really does take time to dry - sometimes overnight. Good luck with it - it's my fav!
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Someday I'll buy a digital camera!!
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post #5 of 23
all i use is toba's glace too icon_smile.gif. i use it for my outline, flood, and decorations. i stiffen it for the outline and use a number 2 tip. when i flood, i use squeeze bottles.

for most of my cookies i don't like the outline to show, so i outline three cookies and then go back to cookie number one and flood...this gives the outline just enough time to set but not enough time to really dry so the flood merges seamlessly with it.

i also use my paddle on the slowest speed for 5 minutes after icing is ready to take out the air bubbles. but i still keep a toothpick handy to pop any that show up icon_smile.gif.

diane
Diane
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Diane
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post #6 of 23
Once you flood with the glace, make sure you set the cookies where they are going to dry because if they get moved in the slightest bit while drying, they will crack.
post #7 of 23
I have searched receipes and I cannot find Toba's glaze. can someone please help me out? thanks
everyday is a good day, some are just better than others.
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everyday is a good day, some are just better than others.
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post #8 of 23
I use a slight variation to Toba's...it's all in the quantities. It's all I use to decorate my cookies. And I add brite white food coloring to help eliminate a poor finish when dry (like blotches and cloudiness). I've found that if you let the iced cookies dry completely (a good 36 hours), I can refrigerate them without problem, and if the colors aren't too dark, I can even freeze them. Without the brite white, I wouldn't advise this! Here's the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skimmilk (or any other milk, or water)
3 tablespoons corn syrup
15 drops brite white (I use Americolor brand)

Combine the first three ingredients (I use a medium size bowl and mix with a spoon) until fully combined. Add the brite white and mix well. If the icing is too thin, add more powdered sugar. If the icing is too thick, add more corn syrup. I almost always play with the icing until I get the consistency I want. You want it to be the consistency of white school glue, or even a tad bit thicker. Divide and color. (The iced cookies do not need to be refrigerated. The un-used icing can be stored in an airtight container in the fridge for 2-3 weeks.) For outlining, I combine all my leftover icing, then add black. Add enough powdered sugar to reach the consistency of peanut butter.
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.
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post #9 of 23
so smart combining the colors to add black to!
post #10 of 23
http://cakecentral.com/recipes/2119/toba-garretts-glace-icing
there's toba's glace. It's yummy
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #11 of 23
Ok, decided to try out the glace again (wasnt happy the last time because of the cracking and white spots as well as it being too loose to pipe with). I made sure to make it much thicker this time and not move the rack while adding more cookies. We'll see how they come out this time.
post #12 of 23
Don't forget to add the bright white or white white, to avoid the blotches icon_smile.gif
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 23
okeedok
post #14 of 23
Gemini,
You're back! Good to see you again.
Your tips for Toba's glace are the best. I used Toba's for years before I read your advice, which has been a great help to me.
I especially like your method of getting black icing. Why didn't I think of that?
post #15 of 23
You have to add the bright white even if you are coloring it? Sorry, never used this before and would like to try something new for my cookies this year!
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