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Question about storing Tobi's Glaze

post #1 of 19
Thread Starter 

I just have a quick question.  I searched the forum but did not see a specific instruction on storage of Tobi's glaze. I use squirt bottles for cookie flooding and was wondering if I can just refrigirate it in the squirt bottle. I tried refrigirating the glaze in a bowl covered by plastic food wrap, but it crusted on top. How do you usually store it, and for how long can I refrigirate it? Thanks.

post #2 of 19

what is Tobi's Glaze?

post #3 of 19

Toba Garrett's Cookie Glace.  Softer than royal icing for sugar cookies.  Very good.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #4 of 19
Does it dry hard enough to stack the cookies afterwards?? I just looked it up, and the recipe is so easy I want to try it RIGHT NOW!!
post #5 of 19
Where can u find the recipe. Or does she sell it
post #6 of 19
I just googled the name Toba Garrett and it came right up
post #7 of 19

The cookie glaze in question is simply glacé icing [liquid plus powdered sugar] with a small amount  of corn syrup added. You can flavour and colour it also ... Although the glaze dries quite well, and reasonably hard, it does not dry totally..

 

It is better to only make up an amount that you are going to use in a session. It crusts/dries with exposure to air.

 

To store, place in air tight container, with plastic pressed to the surface [cutting off the air]. It should last 3-4 days. If you use milk as your liquid, as suggested in some recipes, do not store...

post #8 of 19
Thread Starter 

Thank you for info. I will try to cover it with plastic and see if I can get 1-2 days out of it. One recepie makes a lot of it, so often times I will use only half of the batch, and would like to be able to use up the rest later (or take to my sisters for them to use). We do like it so much more than RI, it taste much better, gets hard enough to transport cookies yet soft enough to taste soooo good. Thanks again.

post #9 of 19

I use a similar glaze and believe that it can be stored 5 days at room temp and 2 weeks in the fridge.  I store in tupperware or if already in piping bags w/ tips, I put the bags in ziplock bags and into the fridge.  The insanely high ratio of sugar to milk will preserve the icing for this length of time.  I have also frozen unused icing for a period of one month.  Once defrosted, I use it same or next day and then pitch it.
 

post #10 of 19
Milk? Soy milk? Or water?? Which one makes a better glaze?
post #11 of 19

I use heavy cream and corn syrup, and it is delicious.  I've never tried water or milk.

 

Liz
 

Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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Follow me on my Twitter handle: @Sugar_Iowa

Or on Facebook: https://www.facebook.com/SugarFineBakedGoodsAndConfections

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post #12 of 19
Okay. Thanks Liz
post #13 of 19

Glace is all I use! I store leftovers in a sealed container in the fridge and try to use it within about 10 days. It will still taste fine, but the finish isn't quite as nice once it's been sitting for too long. For every cup of powdered sugar, I add 1 tablespoon each of milk and corn syrup, 1/4 tsp. extract, and about 5 drops of brite white food color (helps with the transparency of the icing and gives a nicer look, IMO.) Your decorated cookies should be ready for bagging after 12 hours. Do not refrigerate the decorated cookies for a minimum of 24 to 36 hours, though. Glace does NOT like getting cold!!!

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.
Reply
post #14 of 19

I always question leaving the cookie set out for 12 hours.  Doesn't it get dried out??  I use crusting buttercream for my cookies now and would like to switch to glaze because the decorating it endless with glaze.  Also GeminiRJ have you frozen your decorated cookies?? 

post #15 of 19

Annie70, What crusting buttercream did you use for your cookies?  Do you have any pictures you can share?  Thanks.

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