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Toba's Glace - Terrible Spotting

post #1 of 16
Thread Starter 
I iced almost 200 cookies with Toba's glace, and they spotted terribly.

1- Why????

2- Is there any way to save these cookies?

TIA
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #2 of 16
You have to add Americolor bright white to it or you'll get the spotting issues. I don't know if you can save them though.
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #3 of 16
Thread Starter 
I did that when I made the icing. Also sifted the conf. sugar. I started decorating some, and I'm covering most of the spots. But the dark ones don't look salvageable. icon_sad.gif(
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #4 of 16
That's why I don't like glace icings. They're terrible (in my opinion!) icon_biggrin.gif
To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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To find "THE RECIPE LINKS ARE HERE" thread, click on "Forums", then "Recipes" and it's the first sticky. Latest updates are on (the bottom of) page 10 here: http://cakecentral.com/cake-decorating-ftopic-625803-135.html
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post #5 of 16
Thread Starter 
I usually love it, ppl love the taste and it's easy to make. But it's not behaving today!!!
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #6 of 16
i have never used glaze but wanted to give tobi's recipe a try...I do have some questions: when you say "add americolor white" which i have on hand, do you mean while you are mixing the batch of glaze or when you're about to color it...add it with the color you are using? by the sounds of her recipe, one can just mix this by hand? or do you all use your mixers? also, can this particular type of icing be thickened to use for detailed work or is it just to cover a cookie? one more...(!!!) does it harden enough to stack cookies?

Thanks so much in advance...
post #7 of 16
I always add the Americolor white while I am making the icing, it gets in the whole batch at once that way. I have always used a mixer to make this glace icing. I had trouble with the spotting until I started adding the white icing color but I have also found that you cannot let these cookies dry in a cool/cold room, they just don't like it...and they must be dry before you store them in containers. They will get hard enough to stack, very nicely...and yes you can thicken the mix to use for piping/decorating. The glace icing is the only icing I use on my decorated sugar cookies. Good luck.
post #8 of 16
Thread Starter 
I guess it's possible that I had the window open a crack when I iced them. I'm 37 weeks pg, and I get very hot. I hope the 350 cookies I do later this week don't make me problems. These were for a party I am making, so whatever isn't good doesn't matter. But those are for a fundraiser that I promised cookies for. Now I'm nervous about them. Maybe I should just use RI for those, even if I like glace better..
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #9 of 16
thanks for all the tips and advice!!!
post #10 of 16
Can you add some shimmer or disco dust to your cookies to help distract from the spots?

Do the designing on a tray of them, then stand back. Maybe its only something you notice ( as we are very self critical) most others dont know its not supposed to be like that.

Good luck with the other 350 and your new bubba on the way icon_smile.gif
Leanne
Cookiecrazy.com.au
"A flavour enjoyed by Young and Old"
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Leanne
Cookiecrazy.com.au
"A flavour enjoyed by Young and Old"
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post #11 of 16
Thread Starter 
Thanks! The white ones that I decorated look quite good, the grey ones are next. They will anyway be brushed silver so I'm not nervous about those. The dark blue ones are a different story. My dh also thought I was exagerating til he looked at them and said "ouch". But I just thought about the blue luster dust that I bought for no reason at all, I guess G-d knew this would happen. I will brush that on before I decorate. I hope that helps.

and thanks for the good wishes!
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #12 of 16
Most definitely a cold weather problem! I've started using a space heater in the kitchen to keep things warm during the winter months. Glaze just really hates getting cold before it sets up. Adding the brite white helps, but if the room is too chilly, it won't prevent the icing from getting cloudy and spotted.
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 #13 of 16
Thread Starter 
So heat won't affect it? How's about humidity? I'm always nervous to decorate while I'm cooking because I'm afraid that will cause spots, I never realized the cold would do it.
When the going gets tough, the tough start baking!
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When the going gets tough, the tough start baking!
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post #14 of 16
I\\'ve only had trouble with the icing when the weather is cold. We\\'re hot and humid in the summer, but the icing never spots. Only cold seems to affect it this way. And it\\'s only until the icing has set. Once it has set, you can refrigerate the decorated cookie and it will be fine.
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 #15 of 16
If you added salt to the recipe then the reason you had spots is because the salt didn\\'t have time to settle. It normally takes several hours to a day to settle. So if you mixed it and added color right away then that\\'s your issue. This happens mostly with dark colors, which is probably why you didn\\'t see it in white ones.
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