I sell a cookie drizzle that I buy from a distributor. It's a actually a two part glaze that I repackage in a commercial facility for resale. I use it on my cookies and get rave reviews. One part has fondant sugar in it but they dry beautifully, you can stack but the icing is not brittle hard. I add flavoring to it and it is fabulous. If interested, feel free to email me at info@abakersplace.com - you won't be disappointed.
I love this recipe, it is the best for decorating -
http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html
and the cookie recipe is great too!
Hi, Does anyone have the recipe for Toba's glace? Could you Please send it to me I would love to have it.I'm not that good at the cookie thing yet so I'll post pictures when I get better(lol)
Thanks Alot,
Stacy
Toba Garrett's Glace' Icing
Serves/Yields:
Prep. Time:
Cook Time:
Category: Cookies!
Difficulty: Easy
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired
In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.
Source:
Contributed by: jennrick1 on Tuesday, February 14. 2006 at 05:05:40
More Recipes of jennrick1
I just tried Tobas Glace tonight and love it so far! I have only done RI once, (new cookie decorator here), but so far I think Im gonna stick with it, and do the deets with RI. Just wishing it dried faster!
A
A fan in the room helps but I know what you mean. I'm telling you guys - try to add some clear vanilla and butter emulsion to that recipe. Your cookie icing won't just taste "sweet" but creamy and buttercream like in taste only - icing will still harden nicely. If you think you like it now, add the flavoring. I recently had two bakers try my cookies as I'm just about to get into a retail store. I was very pleased with their comments. If you want to try the absolute best clear vanilla, www.abakersplace.com - I've converted about 4 of my cookie customers to this clear vanilla and the butter emulsion.
When you don't need a lot of icing, but still want to use Toba's, use the Wilton's. It's still powdered sugar with equal parts milk and cornsyrup. You can start with 1 cup powdered sugar, 3 tsp. (+ or -) milk, 3 tsp. (+ or-) corn syrup. You can mix it in a bowl with a spoon. Simple, and sometimes you don't want a whole lot of icing.
for that size recipe...add 1 tsp of flavoring.
pumpkinwaffles...you can do the details with toba's as well. i do the entire cookie with toba's. i have some that are quite detailed.
I don't personally use this particular recipe, but it looks like it's the same or similar to the one in the Wilton Yearbook. Wilton doesn't call for merangue though. Since their recipe only makes a little I would usually 4 times it and add about 1tblsp clear vanilla and about 2tsp butter emulsion. This is the main thing I've learned - taste it while you do it and experiment. I've never had anything go wrong in my cookies because I added too much flavor. I'm not tryint to push my clear vanilla off on you guys but it's the best and I know you will love it. www.abakersplace.com and you can review what the bottle looks like. I even ordered a different one yesterday and I'm having my distributor pick it up - blaghhhh. The one I use will send your cookies over the edge! In a good way. I even sell a little tiny bottle if you just want to try it. Adding to the glaze recipes or your cookie dough, I'm tellin ya - you will LOVE it.
Toba's Glace does not have to be refrigerated, but will keep longer if it is. When I make cookies, I use a similar recipe to the NFSC, only it makes about half the cookies. To ice, I think I use about 3 cups of powdered sugar. (I end up with approx. 36 cookies, about 3" in size.) I don't like to refrigerate the cookies once they're iced, as I've had problems in the past with the icing getting cloudy. The addition of the brite white food coloring seems to have cured that problem, but I'm still erring on the side of caution. The cookies never last all that long, anyway!
I use a glaze I came up with after much fiddling. I actually started out with the Toba glace and just went from there... I have it posted under my recipes 
It's super easy to make and sets up nice, but not at all crunchy like Royal icing. I decorate with Royal ontop though!
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