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Toba's Glace Icing

post #1 of 28
Thread Starter 
Could someone share this recipe with me?
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #2 of 28
Thread Starter 
Never mind. Googled it and fount it.
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #3 of 28
It's the same as the Wilton's poured cookie icing.
For those who don't know, here's a link...
http://www.wilton.com/recipes/recipesandprojects/cookierecipes/pouredcookie.cfm
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Tommy's favorite song? Roll roll roll your goat
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post #4 of 28
Thread Starter 
Ok cookie experts. I ended up using the Wilton recipe because I didn't need a large amt of icing. The recipe calls for 1c powdered sugar and 2 tsp of water and 2 tsp of corn syrup. Is that a typo? Should it be 2 tbsp? Because that was UNBELIEVABLE thick! I used alot of add'l corn syrup to thin it down.
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #5 of 28
post #6 of 28
Jan, that's different than the one someone posted as Toba's a while back. Is your link the correct recipe? I've been using the other one...

I just did the math - When you divide it down, it comes to 1 1/2 teaspoons each liquid per cup of powdered sugar instead of 2 teaspoons each. Man, I thought the Wilton's was thick! I think I'll stick with Wiltons, you have to thin it down for flooding, anyway.
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Tommy's favorite song? Roll roll roll your goat
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post #7 of 28
When I make this (I always used the Wilton's) I ALWAYS add more liquid. I think mine said to add 2-3 tsp. of milk & 2-3 tsp. of cornsyrup. I make it with the 3 tsp., and if I need it thicker (for outling or writing) I just add a bit more powdered sugar. I like that you can make as little or as much as you need, just remembering that's it's an equal amount of each liquid.
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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 #8 of 28
i always use toba's. i used the recipe straight from the book only i doubled it because it always seems i never have enough. anywho...i use 2 lbs powdered sugar, 3/4 c milk, 3/4 c corn syrup, 1 t vanilla, and 1 t almond. this gives me the flood consistency. i then have to add powdered sugar to each bowl after i color to give me the outline. at work we decorate with royal and it seems to be the opposite. they use a powder. you make the outline then water down to get the flood. i heard you can add corn syrup to royal so it's not so brittle but does anyone know how much. also how much flavoring i can add
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post #9 of 28
Thread Starter 
The recipe I have for Toba's is the same as the one Jan linked. It's 1lb conf sugar, 3/8c milk and 3/8 c corn syrup. 3/8 c = 6 tbsp. So if there are appx 4c sugar per pound, then that would calculate out to adding 1 1/2 tbsp per cup. That's WAY different than 2 tsp per cup. No wonder it was so thick!
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #10 of 28
Who would have thought that small amount would change the consistancy so drastically?
In any case, I guess that's why they say " thin it to your desired consistancy"
LET'S ALL MAKE COOKIES!
Tommy's favorite song? Roll roll roll your goat
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Tommy's favorite song? Roll roll roll your goat
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post #11 of 28
Thread Starter 
This was my first time using it, so I wasn't sure how thin it should be for filling. I know it's hard to answer this, but how thin should you make it? I added alot of corn syrup to mine to thin it, but it was still thick enough that I had to spread it with a spatula and took a great deal of pressure to squeeze it out of my bag. I used a 5 tip for the filling. I just wanted to try something new. I expected it to be similar to royal. I'm just trying to figure out which frosting I like the best for cookies!

Also how hard will it dry. I did them late last night and the icing is firm, but not hard. It dents easily with pressure. Does it get harder as it sits longer.

I used it for the business card cookies in my photo album.
Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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Sally

CHILDREN...Love them, Nurture them, Teach them well, and Believe in them...for they are our future.
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post #12 of 28
It never gets hard, just firm to the touch, which I like. I usually pipe with a #3 and then use an off-set spatula to smooth it out. Any spatula marks blend while it sits. You shouldn't have to use a ton of pressure to get it to flow in, but how thin you want it will be a personal preference. I don't want it too thin, or it will run right off the cookie.
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 28
fat-sissy i think i'm getting confused. when you first mixed your glaze it was very thick. so was that what you used as outline icing? and then you thinned it with corn syrup to use as the fill icing? is that right? maybe you should thin it with milk or water. when i mix, it's so thin that's what i use for the fill then add powdered sugar for the outline. also, i use chocolate squeeze bottles for the fill icing. i hope that helps at all. good luck
There are no excuses for success!
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There are no excuses for success!
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post #14 of 28
I also double the recipe from what is listed in the book (as mentioned by kneadacookie)--2 lbs powdered sugar, 3/4 c milk, 3/4 c corn syrup, 1 t vanilla. This is a nice thin consistency for flooding. Then you add powdered sugar to get the outlining version.

My icing dried nicely overnight so that they could then be stacked, but not really hard like royal icing can sometimes.
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"It's not denial. I'm just selective about the reality I accept." --Bill Watterson
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post #15 of 28
you won't lose a tooth with toba's
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