Does anyone has the Toba Garrett's Glace Icing recipe? I got it from a CCer but I can't remember who it was I have a doubt and I want to make sure I got it right. Part of the recipe says 3/8 cup of milk and corn syrup, is that right? I've never made a recipe with a 3/8 cup of anything. Can somebody help me?

I haven't made it but here is the link to the recipe
http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html

I take it this is for the cookie glaze?
1 lb 10x conf sugar
3 fl oz whole milk or water
3 fl oz light corn syrup
flavor option 1 tsp extract or
1 Tbsp alcohol or liquer

Yes, it is for the cookies. Thank you.

Thanks!

remember that's just the recipe for the flood icing. you need to add more powdered sugar to each color that you need to be an outline color

I just love Toba's Glace icing. It dries with such a nice gloss and has a great taste.

i just frosted some cookies with Toba's icing..... yummy...

Wow! With all these promotions I can't wait to try it.

i do all my cookies in toba's. i even won the Detroit Free Press decorated cookie contest with it

For those who have used this, do you prefer milk or water in this recipe??

I believe the recipe (as written in her book) calls for milk--which is what I've been using. I really like the way it looks and tastes that way, but I haven't tried w/ water.

Thank you thank you for asking this! Yeah-- I can weigh it! Thanks again!

I use Toba's on all my cookies and on many cakes for the image part as well. I only use water, never the milk option. I think it tastes/comes out the same, so I don't bother with the milk. By the way, I freeze leftovers to thaw and use later with no problem.

Julie