Anyone Else Have Shine Fade From Toba's Glace?

Baking By FunnyCakes Updated 18 Feb 2006 , 12:17am by cakemommy

FunnyCakes Posted 16 Feb 2006 , 1:46pm
post #1 of 20

I love her glace recipe. I make it, and the cookies, with Creme Bouquet instead of vanilla and everyone loves the flavor.

My problem is the shine of the icing fading after about a day. I mix the corn syrup in at the last very gently, but I am still having the problem of the icing dulling in about 24 hours. At first, they are very shiny.

Has anyone else dealt with this? I have a large batch to make in a few days and I have to ship them. I really want the shine to last.

At the same time - I am afraid to try too much of something new - because I don't have time to test the results.

I sure hope other cookie-makers have already solved this problem.

All advice is greatly appreciated.

19 replies
hn87519 Posted 16 Feb 2006 , 1:49pm
post #2 of 20

I have heard that happens with her icing.

ps3884 Posted 16 Feb 2006 , 1:54pm
post #3 of 20

I just tried her recipe for the first time and noticed the same thing. I thought it was just something I did wrong. I'm looking forward to other's tips on this.

FunnyCakes Posted 16 Feb 2006 , 2:02pm
post #4 of 20

It's crossed my mind to add a tad bit of Wilton's Color Flow (dry) to the powered sugar- just to see if the shine would be increased, but I have no idea what it would do to the icing, in general.

I'm sure hoping some other icing-scientists have already tackled this.

Kiddiekakes Posted 16 Feb 2006 , 2:11pm
post #5 of 20

Funny cakes,

Since you are shipping the cookies...maybe use royal icing or colorflow icing instead of Toba's as her icing doesn't dry hard anyway! I would hate for your cookies to arrive all smushed!! Just a suggestion!! icon_smile.gif

mohara Posted 16 Feb 2006 , 2:22pm
post #6 of 20

I have posted the question about the dullness on the Baking 911 website, I will post the results as soon as I hear back.

My Toba Garrett recipe dries very hard. Not as hard as royal, but definitely hard enough to ship. I don't notice it being any shinier with the corn syrup than just a regular powdered sugar glaze without it.

I'll let everyone know what I find out.

mami2sweeties Posted 16 Feb 2006 , 7:17pm
post #7 of 20

Where can I get this recipe? It does not dry hard? Can you all tell me more about it?

mohara Posted 16 Feb 2006 , 7:26pm
post #8 of 20

Mine definitely dried hard - and it is suppose to.

It is one box of confectioners sugar (1 lb)
3/8 cup of milk
3/8 cup of corn syrup

Flavor Options: 1 tsp concentrated extract, I Tbsp alcohol or liqueur, or 2 to 3 drops concentrated candy oil

In a mixing bowl, thoroughly mix the sugar and the milk first. The icing should be very soft and have a heavy-cream texture before you add the corn syrup. Add the corn syrup and mix just until combined.

Divide the icing into several bowls. Flavor each bowl with extracts, alcohol or candy oils. Color each bowl of icing as desired. Cover the bowl with plastic wrap to prevent drying until you're ready to use it.

cakebybek Posted 16 Feb 2006 , 7:27pm
post #9 of 20

Yes more info PLEASE!!!!

FunnyCakes Posted 16 Feb 2006 , 8:28pm
post #10 of 20

mohara - I'm excited to hear what the answer from the 911 site is. thanks for asking.

and thanks for posting Toba's glace recipe.

KiddiKakes - my glace dries hard to the touch - and hard enough to stack - but I use either 2% milk or even Skim milk if I need a really hard surface finish.

If you substitute in half and half or whipping cream - it is much softer, but still forms a slight crust.

I am going to try out using royal icing as you suggest one day soon. There are so many things you can do with it. but do you think the cookies get too hard for an enyjoyable 'chew'? I use toba's butter cookie recipe, also and that makes a very tender, but firm and tasty cookie.

mohara Posted 16 Feb 2006 , 8:58pm
post #11 of 20

As soon as I hear back I will post it.

I use whole milk. I would have thought that heavy cream would make it harder, only because it is thicker...
I guess not though.


cakebybek Posted 16 Feb 2006 , 9:04pm
post #12 of 20

HI ladies when you are refering to heavy cream what kind do you use?????

mohara Posted 16 Feb 2006 , 9:46pm
post #13 of 20

Any brand. Just heavy cream (ie. whipping cream).
I used whole milk, but I was thinking of using cream next time...but I won't if it is going to soften up my finish. I want it hard...but not as hard as royal icing. To me, stackable hard is hard enough!
(Just my opinion).

FunnyCakes Posted 16 Feb 2006 , 9:55pm
post #14 of 20

When I say 'heavy cream' - I mean whipping cream, but others may mean something else. I think the fat content in the heavier ones keeps the icing softer.

Just my two cents.

cakemommy Posted 16 Feb 2006 , 10:04pm
post #15 of 20

What about color fading? I'm getting ready to make my cookies for this year's Non-Cake category in the show in San Diego next month. These cookies, obviously, are not getting eaten but I need a recipe that will hold the color. The cookies are going to be packed and shipped down there. The show isn't until March 24-26th so they well be made a month ahead of time.

Any advice!!!

Thanks Amy

mohara Posted 16 Feb 2006 , 10:07pm
post #16 of 20

I felt they held the color fine. My valentines cookies were quite red and they looked great. They just didn't seem shiny, but the color was still fairly vibrant. I thought it looked good. Just definitely keep stirring the icing.

cakemommy Posted 16 Feb 2006 , 10:16pm
post #17 of 20

I've been either thinking of using Toba's icing (I have here Cookie book thumbs_up.gif ) or using Antonia's icing!!!!! icon_rolleyes.gif


Kos Posted 17 Feb 2006 , 9:48pm
post #18 of 20

I too have the problem with the icing getting dull overnight. I will be interested to hear what 911 has to say. detective.gif

I also have experienced little white dots after it drys, like raised bumps. Someone mentioned stirring it longer for that problem.

Great question!


bikegal Posted 17 Feb 2006 , 10:08pm
post #19 of 20

cakemommy, use Antonia's if you're worried about fading colors. With Toba's I noticed that the colors start to fade and bleed a bit after a few days but I love the taste of her icing hands down. HTH!


cakemommy Posted 18 Feb 2006 , 12:17am
post #20 of 20

bikegal~ That's what I was hoping to hear. I love the vibrant colors she has on her cookies and mine need to be vibrant for a few weeks!!!


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