D77 Posted 3 Jul 2007 , 4:14pm
post #1 of

I tried royal icing and rolled butter cream for my cookies, and I wasn't very happy with them. The RI tasted ok, it's just that it dried like concrete, and the RBC - just was not good at all - IMO. I don't know if I did something wrong or what. Anyway I was need some advise from the experts icon_biggrin.gif -

Is Toba's Glace better than RI & RBC?

I really don't feel like wasting time and $$$$ if it isn't icon_cry.gif

Over the years I've used a recipe (I guess you can call it that) that my mom has used for years. It is great to taste, I can't do any fancy work with it. It just isn't stable enough.

TIA

43 replies
showersfamily4 Posted 3 Jul 2007 , 4:17pm
post #2 of

I just made 4th of July cookies with Toba's glace for the first time and loved it. It hardenes after a while so that you can stack them, but is still soft when you bite into them. It is good, and was fun to work with.

tcdup Posted 3 Jul 2007 , 4:25pm
post #3 of

what is Toba's Glace? I have never heard of it. I am going to try some cookies for a cookie bouquet this week and was looking for the best tasting icing for them.

donnajf Posted 3 Jul 2007 , 4:27pm
post #4 of

Use Toba's recipe.

mamaof3 Posted 3 Jul 2007 , 4:32pm
post #5 of

I'd like to try Toba's Glaze.... where can I find the recipe?

Thanks

miriel Posted 3 Jul 2007 , 4:33pm
post #6 of
Quote:
Originally Posted by tcdup

what is Toba's Glace? I have never heard of it. I am going to try some cookies for a this week and was looking for the best tasting icing for them.




Here's the link to Toba's Glace recipe from CC: http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html

showersfamily4 Posted 3 Jul 2007 , 4:35pm
post #7 of

Mamaof3--It is here on CC in the recipe secion. I just type in Toba under the search and her recipes come up.

Tcdup--it is is a powdered sugar glaze but you can make it thick enough to decorate with and not have it run off the cookie. Plus, it has a beautiful shiny look to it.

oneprimalscream Posted 3 Jul 2007 , 4:36pm
post #8 of

I use my own recipe for my cookie icing, but I have tried Toba's icing in the past and it was very good. MUCH easier than RI, and MUCH more affordable because you don't have to buy meringue powder.

Plus, if you decide that you don't like it, you can always use the corn syrup for attaching rolled fondant to your sugar cookies, so it won't go to waste.

Chicklets Posted 3 Jul 2007 , 4:45pm
post #9 of

Have you tried Alice's Cookie Icing. That is my favorite for flavor. It does not dry as hard as Royal but it has that buttery taste of buttercream.

mpence Posted 3 Jul 2007 , 4:46pm

I recently made star cutout cookies as party favors for my son's b'day party and used MMF for the cookies since I was only doing a solid color for the base. I rolled it out onto waxed paper and used the same cookie cutter that I used for the cookie. I brushed a small amount of corn syrup on the cookie to attach the MMF. After the cookies sat out for a couple of hours with the MMF, I brushed the outline of the MMF on the cookie with corn syrup and dipped in colored sugar. This would probably as well if you wanted to do detail work with RI. Good luck!

ConfectionAffection Posted 3 Jul 2007 , 4:54pm

I have been using Toba's glace recipe exclusively for over a year now. It tastes really good AND it dries to a beautiful sheen. I love it! icon_biggrin.gif

D77 Posted 3 Jul 2007 , 5:01pm
Quote:
Originally Posted by Chicklets

Have you tried Alice's Cookie Icing. That is my favorite for flavor. It does not dry as hard as Royal but it has that buttery taste of buttercream.




I haven't tried it, where can I find the recipe?

miriel Posted 3 Jul 2007 , 5:10pm
Quote:
Originally Posted by D77

Quote:
Originally Posted by Chicklets

Have you tried Alice's Cookie Icing. That is my favorite for flavor. It does not dry as hard as Royal but it has that buttery taste of buttercream.



I haven't tried it, where can I find the recipe?




Here is the link for Alice's Cookie Icing from CC: http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html

D77 Posted 3 Jul 2007 , 5:45pm
Quote:
Originally Posted by miriel

Quote:
Originally Posted by D77

Quote:
Originally Posted by Chicklets

Have you tried Alice's Cookie Icing. That is my favorite for flavor. It does not dry as hard as Royal but it has that buttery taste of buttercream.



I haven't tried it, where can I find the recipe?



Here is the link for Alice's Cookie Icing from CC: http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html




Thanks

D77 Posted 3 Jul 2007 , 5:46pm
Quote:
Originally Posted by miriel

Quote:
Originally Posted by D77

Quote:
Originally Posted by Chicklets

Have you tried Alice's Cookie Icing. That is my favorite for flavor. It does not dry as hard as Royal but it has that buttery taste of buttercream.



I haven't tried it, where can I find the recipe?



Here is the link for Alice's Cookie Icing from CC: http://www.cakecentral.com/cake_recipe-1961-0-Alices-Cookie-Icing.html




Thanks

jadak Posted 3 Jul 2007 , 6:00pm

I've mainly used Alice's. I'm curious...for those of you who have tried BOTH Alice's and Toba's, which one do you like better for BOTH taste and appearance? I love the way Alice's tastes, but don't find it as smooth and shiny as the ones with other icings. I'd like my cookies to look shinier, but still taste great. I have not yet tried Toba's. Does one "hold up" better than the other when the cookies aren't immediately consumed?

D77 Posted 3 Jul 2007 , 7:07pm

Well, I am going to try Toba's next week, I have to find a frosting for my son's bday cookies.... I'll let you know what I think. I may even do both to see which I like better.

Chicklets Posted 3 Jul 2007 , 8:01pm

I have used a glaze similar to Toba's. I find it is a bit transparent so I add white icing coloring to it so I can use less. Though the Alice's icing is not quite as easy to flood as Royal the flavor far out weighs it! It is easier to outline and fill with Alice's than Toba's (IMHO). Make mini batches of each and play with them! I know every one has different taste and preferences with performance! I am no expert but I love to play! Darn...I wish I had time today to play!

Chicklets Posted 3 Jul 2007 , 8:01pm

I have used a glaze similar to Toba's. I find it is a bit transparent so I add white icing coloring to it so I can use less. Though the Alice's icing is not quite as easy to flood as Royal the flavor far out weighs it! It is easier to outline and fill with Alice's than Toba's (IMHO). Make mini batches of each and play with them! I know every one has different taste and preferences with performance! I am no expert but I love to play! Darn...I wish I had time today to play!

kcjc Posted 3 Jul 2007 , 8:06pm

Hi, I'm kinda new,Actually to all of this. I've become a real addict to this cc site.I LOVE IT! thanks for just posting Toba's icing link. I've been driving to book store after book store all morning looking for her Creative Cookie book... All Gone. i now have a couple of her books on order.
Can anyone give me a link or agood recipe for the cookies...and how thick do I roll the dough to put sticks in ?
I made cookies w/frosting from a Betty Crocker pkg and my sticks broke off. I thought i followed the directions.. I need to make them tonight. HELP
THANKS SO MUCH

jadak Posted 3 Jul 2007 , 8:10pm

http://www.cakecentral.com/cake_recipe-2055-0-No-Fail-Sugar-Cookies.html

Here is a link to the NO Fail Sugar Cookie recipe that I use. The only thing I do not put in is the salt. Initially I put the salt in and I could really taste it and didn't care for it. In subsequent batches, I left it out. The cookies still held their shape and stayed on the sticks and to me they tasted better. Good luck.

miriel Posted 3 Jul 2007 , 8:13pm
Quote:
Originally Posted by kcjc

Can anyone give me a link or agood recipe for the cookies...and how thick do I roll the dough to put sticks in ?
I made cookies w/frosting from a Betty Crocker pkg and my sticks broke off. I thought i followed the directions.. I need to make them tonight. HELP
THANKS SO MUCH




2 popular recipes here are NFSC and Penny's. Here are the links for them:
http://forum.cakecentral.com/cake_recipe-2055-No-Fail-Sugar-Cookies.html
http://www.cakecentral.com/cake_recipe-3993-Pennys-cookies.html

I love using Penny's as the cookies retain their shape well and hardly spread during baking. It tastes good too.

jadak Posted 3 Jul 2007 , 8:14pm

http://forum.cakecentral.com/cake-decorating-ftopict-354333.html


KCJC...here is a link to a thread about how to roll out your dough and insert the sticks. I hope it helps. icon_biggrin.gif

kcjc Posted 3 Jul 2007 , 8:32pm

You Guys are great..and thanks lovepekes.
I'm bowled over by how much you guys all just pass it on as Oprha says..sharing all your secrets and tips. How wonderful.
kcjc

tcdup Posted 4 Jul 2007 , 1:47pm

do you think that Alice's Cookie Icing would work for petits fours?
I have never made them and want a good tasting glaze for them. I really don't like the idea of melted candy.

Tellis12 Posted 4 Jul 2007 , 3:47pm

I'm so glad you all asked these questions. I'm just now getting into making cookies and I've been wondering all these same things. I made some cookies this morning that I put RBC on but I never like the way they look. I had it leftover though. I'll have to try Toba's because I don't like the way RI tastes.

jadak Posted 4 Jul 2007 , 3:57pm

I don't like the taste of RI either. That's why I love Alice's. It has more of a buttercream taste. I just wish it was easier to "flood" with and gave a more smooth, shily appearance. Maybe it could and I'm doing something wrong. I LOVE the way it tastes!

karensue Posted 4 Jul 2007 , 4:05pm

I use Toba's icing and love it. I play around with the liquid ingredients to get just the right consistency to make the flooding so easy. I don't have to outline, just flood. All the cookies in my gallery were iced with her icing.

Sugarcoat Posted 5 Jul 2007 , 1:09am

I discovered Toba's icing recipe when I bought her book on Creative Cookies a few years ago.
I love the glace icing because it tastes wonderful and dries hard (but not too hard to bite into.) It stacks well but the only drawback I have found is that it takes longer to dry than royal icing I guess because of the corn syrup in it but it is worth the extra time. Everyone raves about how great my cookies taste.

Tellis12 Posted 5 Jul 2007 , 3:28pm

How long does it take to dry? Like, if I did cookies tomorrow morning, would they be ready to package (not stack), tomorrow night?

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