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Collecting tips for using Toba's glace... - Page 2

post #16 of 23
Yes. I thought the same and when i went to color the icing, it still had a clear look to it. You need the white even if you're coloring.
post #17 of 23
Thread Starter 
oooohhhh...so does the Brite White make the icing more opaque? I love how my cookies came out yesterday with my first attempt at using TG, and for these, translucent was ok - but for other cookies, I might want opaque.
post #18 of 23
Quote:
Originally Posted by cutthecake

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?



It's not so much that I went away, I just don't have a lot of time to spend on CC anymore. I often look, but don't post as much because someone has usually beaten me to the punch. Lots of fabulous talent on this site...absolutely the best resource a cookie decorator could have!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
post #19 of 23
gemini, you are truly an inspiration.
post #20 of 23
Thread Starter 
Quote:
Originally Posted by amynf1

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!


ok...I'm not an expert and am only reporting on what I did the first (and so far only!) time I've used TG, which was 3 days ago...

I didn't have Brite White, so I just colored the basic glace, and it turned out fine. I wasn't particularly picky about getting an exact color, and the colors weren't opaque, but that worked fine for my purposes.

Maybe you can make a small batch of TG and try it out before committing to doing all your cookies either with or without Brite White.
post #21 of 23
I LOVE this site. I've been 'studying' cookie decorating for a few weeks now and finally had the time and nerve to try this past weekend. I used a soft sugar cookie recipe that had sour cream in it and I guess I was using Toba's Glace and didn't realize (now that I look back at the recipe). I was pleased with the results of both for my first time. Thanks to this site, I've made mental notes for the next time. Like, I'm going to make sure the shapes are chilled before I put them in the oven and maybe even cut back on the baking powder (the shape didn't hold up as well as I wanted). With the glace, I thought it tasted WONDERFUL and I wanted something that didn't get rock hard but hard enough for stacking. I don't think I had it thick enough, but thanks to this topic, I now know what consistacy I'm looking for. Again, I'm forever grateful for this site and the baking knowledge I have gained since I joined. It's my life saver and answered all my questions after trying cookie decorating for the first time. You guys/gals are the BEST!!!
post #22 of 23
So the TG will be soft? I havent tried TG or RI, but I make a soft sugar cookie with sour cream. I really want to be able to decorate the cookie but not have rock hard icing. Thanks for all the tips everyone!
post #23 of 23
Quote:
Originally Posted by amynf1

So the TG will be soft? I havent tried TG or RI, but I make a soft sugar cookie with sour cream. I really want to be able to decorate the cookie but not have rock hard icing. Thanks for all the tips everyone!



It will be firm to the touch, so you can stack or bag them when fully dried, but soft underneath. No rock hard icing!
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
Reply
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