I am making cookies for my girls birthday party and I need to be able to stack the cookies. Does Toba's glace set up hard or should I use something else? I would love any suggestions.
Thanks
Yes, it's sets up hard and can be stacked but is still soft when you bite into it, unlike royal icing. It's great, I use it all the time and love it!
yes, it sets up beautifully..makes a nice background if you want to do royal icing accents on the top after wards best of luck
Count me in! I decorate with Toba's recipe and I LOVE it. It dries very firm, but not hard. It also freezes beautifully! After hearing everyone rave, I am really curious to try Antonia's icing, though.
I always use Toba's. I started out using Antonia's RI, but I got complaints that it tasted bad, so now I only use RI for the details.
How long should I wait after frosting before I can bag them or put them in a bowl with a lid?
I thought the same thing but then noticed it was on my big measuring cup! It's just a little less than 1/2 c.
Good luck, you will love it!
Decided to try Toba's--- how the heck do I measure 3/8 cup of milk??
1 cup = 16 Tablespoons, so 3/8cup=6 Tablespoons (or 1/4cup + 2 tablespoons).
Thank you thank you! I tried it and weighed it. It was yummy I can't wait to eat one of the cookies! I hope there are enough for me to have one!
Do I have my glace too thin? This is the first time I have made it and it is really thin - it is running out of tip #2 - plus off the side of the cookie. Do I need to add more powdered sugar or is it suppose to be this thin? Also - how long does it take to set up and become firm?
Thanks,
Suze.
You can add more powdered sugar to make it thicker. It is a really nice icing. A couple of things. One is if you don't want it to be opaque add whitening to it and the colors will not have that "clear" look (does that make sense?) Two is that I prefer to add accents with royal as Toba's is harder to pipe on for details. One more thing. I have found that this icing makes the cookie softer (which many people prefer) but it also makes the cookie more fragile. I don't know if anyone else has noticed this but I find that my cookies break easier. For that reason, I am going to use glace only on smaller cookies and for bigger, heavier cookies royal for flooding. You will love the icing though because it tastes great (many say much better than royal). Good luck!
I agree with the cookies being softer but it tastes so much better than royal icing, I think.
When I make it, i only add about 1/2 of the corn syrup, do all my borders, then add the rest of teh corn syrup for the flooding. Sometimes I even add more powder sugar for the detail work. It's all I use now.
Thank you all for the wonderful tips. I'm going to retry Toba's glace icing today when I make cookies for the First Lady of our church's birthday on Sunday. I'll start early so the cookies have enough time to dry.
just to add my 2 cents when I took Toba's class she told us all that her glace icing freezes wonderfully. I haven't done it as of yet, but will try soon!
Hi im new what is toba's icing?
Here's the link to the recipe from CC: http://www.cakecentral.com/cake_recipe-2119-Toba-Garretts-Glace-Icing.html
I really like this icing but I had a lot of little bubbles. Is there a trick to this?
Did I overbeat the frosting? I used a hand mixer.
I really like this icing but I had a lot of little bubbles. Is there a trick to this?
Did I overbeat the frosting? I used a hand mixer.
That always happens to me too. I think it is caused by over-beating. You're really only supposed to beat until *just* combined. I always over do it. LOL. The way that I compensate for that is to use a toothpick to pop the air bubbles before the icing gets too firm.
I LOVE Toba's icing for many reasons - it tastes MUCH better than RI and it is so forgiving when you're working with it. You can add more liquid or more sugar, depending upon the consistency you need. Although I have found that even with using the whitening drops, I still cannot get it to be completely opaque.
I just want to add to the Toba Love Fest -- I use it all the time and love it. It freezes really well. I iced and decorated with RI and then sealed them in a Ziploc. Once frozen, placed them stacked in a Tupperware container. They came out just fine and no one could tell they had been frozen!
I make what I call "Map cookies" for my DH. After rolling out the dough a couple of times, I take all the scraps, moosh 'em, and re-roll. I use a knife and cut them into semi rectangals. I ice with all the leftover glace mixed-up, dry and then freeze -- that way I can give him a treat from time to time. I call them maps because he wanted to know why I did cookies shaped like Arizona and Wyoming???
I really like this icing but I had a lot of little bubbles. Is there a trick to this?
Did I overbeat the frosting? I used a hand mixer.
i have this problem too sometimes so right after I flood the cookie, i go back through w/a toothpick and pop them. as long as you don't wait too long, it won't leave a mark. i love, love, love this icing. it goes great w/ the nfsc recipe. much tastier than royal (although i do go back and use royal for all the accents).
Yes, this icing is great. I get my wooden spoon and mix by hand. Didn't want to setup mixer one day so I just put everything in large bowl and mixed. No bubbles, and very easy.
Question-- When you outline the cookie does the icing sometimes run over the edges? Do I have it to thin? It floods great and I solved the problem by outlining first and then letting it dry for a minute or two but that left a border (see the shaded sun in my pics) Should I thicken it next time?
I love Toba's glaze but has anyone ever had a problem with it being too thin after you mix it. I made cookies yesterday and had to add more sugar to get it thick enough! This was the first time I have ever had it like this!
Linda
I love Toba's glaze but has anyone ever had a problem with it being too thin after you mix it. I made cookies yesterday and had to add more sugar to get it thick enough! This was the first time I have ever had it like this!
Linda
I think, as with any baking project, ingredients can be effected by the weather, humidity levels, etc. Adding more sugar doesn't hurt...as I mentioned before, this recipe is so forgiving.
Glace is pronounced gla-sey. Its origin is French.
so that is gla and Say or Zay?
This seems like I am being funny but when people ask what it is I can't decide how to say it! I say it different each time! I hate that
so that is gla and Say or Zay?
This seems like I am being funny but when people ask what it is I can't decide how to say it! I say it different each time! I hate that
I say gla-say (don't know if that's right or not - lol)
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