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Toba's Glace Icing - Page 2

post #16 of 28
Thread Starter 
Kneadacookie-
I mixed a cup of sugar w/2 tsp milk and then I added 2 tsp corn syrup. It was like putty, too thick to do anything with except maybe mold something. So I just added more corn syrup until it was of piping consistency and did my outling with it; then thinned it even more (w/corn syrup) to fill with. I think I'll try it again and use the ratio's in Toba's recipe instead of the Wilton recipe. I like the idea of using a squeeze bottle. Good tip!

I'm trying to decide my preferred cookie icing. I think fondant has probably been the easiest so far.

Also noticed we share the same birthday!
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 #17 of 28
i have yet to try the fondant. with all the great cookies i've seen i'm can't wait to try. i went into your album...i love the santa cupcake cake. so cute!!
There are no excuses for success!
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There are no excuses for success!
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post #18 of 28
Hi everyone!

I would love to try the famous Toba's recipe this weekend as I have some cookies to do for Valentines day. Can anyone tell me if this icing hardens? Also what kind of flavorings can be added & 1 last question, how many cups of icing sugar is in a lb? icon_redface.gif

TIA
Jovigirl
post #19 of 28
Quote:
Originally Posted by jovigirl

Hi everyone!

I would love to try the famous Toba's recipe this weekend as I have some cookies to do for Valentines day. Can anyone tell me if this icing hardens? Also what kind of flavorings can be added & 1 last question, how many cups of icing sugar is in a lb? icon_redface.gif

TIA
Jovigirl

I can help you with the last question -- it takes 4 Cups of 10X confectioners sugar to make 1lb.
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 #20 of 28
Jovigirl--The icing does harden for wrapping/stacking, but it did take longer. (I did mine in the evening, then by the next morning they were good for stacking.) As for flavorings, I flavored my cookies with Chai Coffee Creamer, so I only put vanilla in the icing. (The cookies I did are in my pictures.) I really liked this icing! HTH icon_smile.gif
"It's not denial. I'm just selective about the reality I accept." --Bill Watterson
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"It's not denial. I'm just selective about the reality I accept." --Bill Watterson
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post #21 of 28
I made the wilton recipe a while back, It seemed really sticky for a lond time. Was it too thick, is that why it was sticky even after it dried?
MYW
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MYW
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post #22 of 28
Thanks for the answers! I was thinking of adding maybe a little lemon extract to the icing? Has anyone tried this b4?
post #23 of 28
I'm not a fan of the lemon extract at all -- I find it leaves a weird taste and stranger aftertaste. You can use any extract or flavoring you like though, this icing would be a good base for it.
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 #24 of 28
Tx Bobwonderbuns!
post #25 of 28
Quote:
Originally Posted by kneadacookie

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

Quote:
Quote:



Hi kneadacookie,
Toba's recipe you listed is very different that the one listed on ladycakes.com(who listed it a Toba Garret's cookie glaze.)
The recipe there is 1lb 10x confectioner's sugar, 3/8 C milk and
light corn sryup and extracts to taste. The ladycakes recipe sounds
really runny compared to yours.

I am going to try yours, since I am more apt to believe this site over another. Can you tell me what 10x sugar is? Is that the refinement of it? Can I find it at a grocery store?

TIA, Angie
Cupcakes Rule!
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Cupcakes Rule!
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post #26 of 28
Quote:
Originally Posted by angkimbrell

Quote:
Originally Posted by kneadacookie

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

Quote:
Quote:



Hi kneadacookie,
Toba's recipe you listed is very different that the one listed on ladycakes.com(who listed it a Toba Garret's cookie glaze.)
The recipe there is 1lb 10x confectioner's sugar, 3/8 C milk and
light corn sryup and extracts to taste. The ladycakes recipe sounds
really runny compared to yours.

I am going to try yours, since I am more apt to believe this site over another. Can you tell me what 10x sugar is? Is that the refinement of it? Can I find it at a grocery store?

TIA, Angie


10x sugar is confectioners or powdered sugar which has been sifted 10 times (hence the name 10x.) There is also a 6x sugar, etc. but the 10x is the best. I find Dominos brand is the best personally. You can buy it in the sugar/baking aisle of any grocery store. It comes in a 1 lb box (yellow) or a 2 lb. bag. Hope that helps!! icon_smile.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
Reply
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 #27 of 28
I did not think of that!! I tried Toba's cookie glaze this weekend, and I love it. I painted it on just to try that method. For a few cookies, it was fine. I mixed them alittle too dark, will post the pics tomorrow.
Anyway, can you use the glaze in a chocolate bottle to flood the cookie, and should I outline with thicker icing and then flood? What do you do? ANgie
Cupcakes Rule!
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Cupcakes Rule!
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post #28 of 28
I use Toba's recipe, too, but I make it a little thicker so that I don't have to outline the cookie. Saves a time-consuming step. I just get as close to the edge as possible--that's why it needs to be a little thicker. Check my pics so you can see what I mean.
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