Toba Garretts Glace ?

Baking By whitneysmere Updated 4 Apr 2008 , 2:33pm by toleshed

whitneysmere Posted 18 Sep 2007 , 11:44pm
post #1 of 33

I made Toba Garrett's glace for the first time this weekend. And it looked so pretty at first, but then it ran over my cookies BIG time! So, I thought maybe it was just my lack of experience. icon_redface.gif But, after it dried, it looked like it had white clouds through it and it wasn't shiny anymore. icon_cry.gif
So, are the clouds from too much water? and has anyone else had similar experiences with TG glace?

I would love any and all feedback.


32 replies
fiddlesticks Posted 18 Sep 2007 , 11:58pm
post #2 of 33

HI I just used that glace today ! For the first time too ! Mine seem to be fine so far !! I havent noticed any clouds ?? Are you sure you mixed it real good? And it shouldnt run all over unless its to thin?? Thats all I can think of ! Like I said Its my first time to use it to !! So far so good !!! Now that I said that I hope it doesent change on me !! lol !

nikki1201 Posted 19 Sep 2007 , 2:09am
post #3 of 33

i've used it many times and ♥ it! I've noticed the 'clouds' too, but usually only after a few days... i have no idea why. hope someone here can answer that one! to keep it from running, you can put a little glace aside and add a little extra PS to it to make it thicker... haven't done it often myself. i usually start wit one "base" color, so i put that color in a shallow bowl and dip the top of the cookies in the icing. then i flip the cookie back up-right and use my finger to wipe to extra off the top and around the edges. (hope that makes sense! icon_razz.gif ) This is my favorite icing. i haven't been able to get eleborate details with it, but it's very pretty and tastes great! (i always add extra extracts... alldifferent flavors. raspberry is my favorite.. and banana's pretty great too!)

Hope that helps!

**the easter, valentines, & Xmas cookies in my photos are decorated with glace.

kneadacookie Posted 19 Sep 2007 , 3:21am
post #4 of 33

ok, are you all making the outline glace also. the recipe that you get is for the fill icing. you then have to take some of that icing and add a lot more powdered sugar to get the outline. first you outline with the thicker stuff, then fill in with the thin. this should take cake of your run over problem.
this spring, i took a cookie class with toba garrett. she has heard of the white spots. her answer was to add some white coloring to your icing. i always put some in the main bowl, before i add any coloring. i have not had a problem with the spots since i started doing this.
nikki...if you just practice with a small tip and the right consistency, you should be able to get pretty detailed with it.
all of my cookies are done in toba's. my photo album's pretty full

nikki1201 Posted 19 Sep 2007 , 3:52am
post #5 of 33

wow! thanks so much.... i think i may need to make another batch of practice cookies this weekend!

one question... "add some white color"....? am i missing something... how do you do that? icon_redface.gif I use the wilton gel colors... but i have feeling this is something different.... icon_cry.gif

vonnie99 Posted 19 Sep 2007 , 11:35am
post #6 of 33

Wow - kneadacookie - you have some great cookies in your collection! Can I ask a question? I made some daisy cookies and used royal icing to decorate - I wasn't thrilled with the way the cookies looked - more like fried eggs than daisies! Do you do a second outline after the fill has dried? Or do you get more defintion to begin with using the glaze?

GeminiRJ Posted 19 Sep 2007 , 11:54am
post #7 of 33

I use Americolor, which has a brite white food color. It works great in the glace. I used to get the cloudy, splotchy look when the decorated cookies got cold. But I haven't had a problem since adding the brite white. I usually add about 5-6 drops for every cup of powdered sugar I use. HTH.

lorrieg Posted 19 Sep 2007 , 12:01pm
post #8 of 33

Wilton has a *whitener* product that comes in a larger squeeze bottle than the gel colours. i bought some because that's all I can get locally and I didn't think it worked well. Plus it smells horrible and the bottle leaks no matter how it's stored. I just ordered the one from Americolor. I've heard good things about it.

I'd save the Wilton stuff to use as shoe polish but since it's after labour day the white shoes have gone away till spring. icon_smile.gif

I have used Toba's glace and it became cloudy. It started out so glossy and then dried cloudy. I haven't used it since. My regular glace works so well. I let it sit for at least an hour before I use it. Maybe that would help with Tobas.

I'd LOVE to take a class from her.

kneadacookie Posted 19 Sep 2007 , 12:28pm
post #9 of 33

the class with her was great. she was so personable.
yes, i usually outline, flood, then detail outline.
the white color is the whitener. they sell it with the other colors.
make sure to post some pics of your cookies

nikki1201 Posted 19 Sep 2007 , 3:49pm
post #10 of 33

I can't wait to buy some! Thanks everyone!

(i love that i learn something new everyday here!) icon_cool.gif

SueW Posted 19 Sep 2007 , 5:40pm
post #11 of 33

I just made Toba's glace as well and was coming to CC to post a question when I saw this thread. Can I confirm something? I need to outline my cookies first then flood, do I just add more powered sugar to the existing glace to get the thicker outline? Someone mentioned that but I just wanted to confirm. Also, I only have the wilton bright white, should I add that or risk the cloudiness once they dry???

I am taking cake decorating I with Toba right now and I am loving it icon_biggrin.gif She is a great teacher and really willing to share what she knows!

sweetsnmoore Posted 19 Sep 2007 , 6:11pm
post #12 of 33

I also use Toba's recipe and I add some white airbrush color to it, works great. I have a pic of one of my recent cookies in my album. To answer your question, you just need thicker for the outline. I don't want to bother with two bowls, so I mix mine as called for in the recipe but I don't add all the water. I measure it out, add it slowly, until I get the thick (cold honey) consistency which works best for me and I go ahead and outline all my cookies. It gets a chance to set up a bit while I add more water and get the consistency I like. Honestly, you won't stick to the exact amount of water called for in the recipe each time because powdered sugar is a bit tricky, sometimes it has more corn starch in it than others so that's why you won't always use the same amount of water from one time to the next. You want it thin enough, so when you drop a drop on some waxed paper or something that it flattens out but still "coats" the spot, does that make sense? If you were to drop a bit of your icing onto the countertop, you don't want it to run like a liquid...You want a little staying power. More of a room temp honey type flow.

I use royal for details once the cookie icing is dry. It adheres well and gets soft to bite after sitting on the glace. In other words, it doesn't crumble in your lap when you bite into it like straight royal iced and decorated cookies do!

I hope that helps. icon_smile.gif

lorrieg Posted 19 Sep 2007 , 6:55pm
post #13 of 33

I'm like sweetsnmoore, I make mine thick first and then thin. The amount of water is really a variable every time. You want it kind of thick and goopy to flood and when you drop some off the spoon into the bowl count to 10 and watch it disappear. It should take about that long. HTH

PS, if the cookies are for you SueW I wouldn't add the white this time. If they are for someone else, do you have time to test? The wilton white is supposed to be edible and you really only need a bit.

fiddlesticks Posted 19 Sep 2007 , 7:09pm
post #14 of 33

sweetsnmoore, I looked at your heart cookie. You stated you used a modified Toba glaze? What did you do, to get it to look like that?? I f you dont mind ! Its beautiful by the way ! Thanks !

tonedna Posted 19 Sep 2007 , 7:12pm
post #15 of 33

has anyone in here tried the Martha Stwarth glaze for cookies??

weddingsbymindy Posted 19 Sep 2007 , 7:21pm
post #16 of 33

Toba is the only cookie icing I use. I never have liked the crunch of royal for cookies & findant unless homemade is too chewey so Tobas is perfect! Sweetsnmoore sounds & looks like the expect here icon_biggrin.gif Definetly need to add some white food color I agree that wilton's bottle seems to leek, I prefure using airbrush colors. They are usualy less expensive but do have water in them so you will need to measure the color with the milk or water to get the right consistancy.

Sweetsnmoore did you take the class in NY or?

sweetsnmoore Posted 20 Sep 2007 , 3:13pm
post #17 of 33

Oh geez...I am no expert icon_redface.gif Just a trial and error person! That happens to be the successful heart cookie! LOL...
Honestly, I am not a recipe follower after the first go 'round. So, I call the recipe modified because I use french vanilla liquid coffee creamer for the liquid in the recipe. I use corn syrup, but I don't measure anything. Powdered sugar is just way too unpredictable from brand to brand and bag to bag.

That cookie in the picture was in the cupboard waiting for it's photo op for about 2 weeks (ok, I forgot it was there!). So, as you can see, there's no cloudy skies or cookies to report! I outlined them with thickened icing. I use a squeeze bottle intended for chocolate to outline and fill with. It is so much cleaner and easier. I didn't want a defined outline, so I filled them in as soon as they were all outlined. There were 3 dozen cookies and the outlining goes quick with the squeeze bottle. I fill from the inside out. I can't really explain the easiest way to do it so that you get an even coat. I just squeeze and push the icing around as I go. You will get the feel for it in no time at all.

Those hearts were just iced and then I detailed with royal. The center diamond is fondant and cut from the small cookie cutter set that Wilton makes with all the shapes. I made those while the cookies dried to the touch. I used super pearl for the shine. They were super easy. I think I have a picture of them packages, I will post it if I do.

I love making cookies and no, I have never taken any classes. My family purchased a bakery when I was 5, so I have had a 'couple' years experience (yikes, more than 30) icon_sad.gif

I have a few more on my site too.

fiddlesticks Posted 20 Sep 2007 , 5:52pm
post #18 of 33

Sweetsnmoore... Thanks for all the info ! I will have to try the squeeze bottle ! Is it the kind that you can fit the different tips on ?? Or just the regular bottle?? Also do you keep your icing in the fridge & bring back to rm temp ?? Or just let it sit out ??

lorrieg Posted 20 Sep 2007 , 6:23pm
post #19 of 33

I'd like to know about these bottles that you can change the tips on. What are they and where can I get some?

No need to refrigerate the icing. Just place a piece of saran right on top of the icing and then cover the bowl.

fiddlesticks Posted 20 Sep 2007 , 7:05pm
post #20 of 33

Because I can never wait. I went and bought some of the bottles ! lorrieg You can get them at Michaels. I just got back from there not 2mins ago. You can get the mega pk of 18 bottles for $3.89 ( I found that out from another thread I think yesterday !)I dont know if thats a sale price or what but its a good deal ! And the tips fit right on the bottle ( with a coupler of course ) They are next to the candy melting bowl thingy! bottom shelf ( at mine anyway ) HTH YOU !

lorrieg Posted 20 Sep 2007 , 7:38pm
post #21 of 33

thanks fiddlesticks, next time I'm in the big city I'll check them out. They sound great! thumbs_up.gif

whitneysmere Posted 21 Sep 2007 , 4:38am
post #22 of 33

Thank you all sooo much for your help. I'm been gone for a couple days and was SO happy to see all the different recommendations. You guys are so lucky to take a course with Toba Garrett, too! I can't wait to try the whitener. That makes sense because my royal icing doesn't get the white clouds, but it also doesn't appear as translucent as TG glace.
I'll post some pics soon if I make anything worth showing. You all provide plenty of inspiration! Thanks again!!!

Jopalis Posted 21 Sep 2007 , 4:59am
post #23 of 33

I haven't tried this icing yet but plan to do so... I hope this is not a stupid question but why would you add white to it and then color? Thanks...

lorrieg Posted 21 Sep 2007 , 5:19am
post #24 of 33

If you are adding colour I don't see the need for the whitener. I haven't noticed any discolouration in any of my cookies except for the white. Others may have. HTH

Jopalis Posted 21 Sep 2007 , 5:25am
post #25 of 33

Well, that's what I thought but got confused by this portion of kneadacookies reply:

... took a cookie class with toba garrett. she has heard of the white spots. her answer was to add some white coloring to your icing. i always put some in the main bowl, before i add any coloring. i have not had a problem with the spots since i started doing this.

Her cookies are great so I kinda wondered if I should do that.... I would think that might throw your color off or cause you to need more color to compensate.. But like I said I haven't tried it yet....

kneadacookie Posted 21 Sep 2007 , 9:33am
post #26 of 33

yes, i add the whitener before adding colors. the colors do look a little less opaque, but it works for me. i have noticed the spotting in certain colors. i did some gingerbread one time that looked like they had lepracy(sp?)

sweetsnmoore Posted 21 Sep 2007 , 12:31pm
post #27 of 33

I add the white to all of it, too. And I use the big squeeze bottles but I love those little ones for other things. I use the big ones because you can get so much icing into them. And I saw the thread about the bucket of bottles at Michael's. I practically live there and have never seen them at mine. icon_cry.gif
If I have icing leftover, I wash the squeeze bottle top, put saran over the big hole and screw the now clean top back on and stick it in the fridge. But I don't think that is a necessity really.

whitneysmere Posted 21 Sep 2007 , 6:23pm
post #28 of 33

I bought some bottle when I first started decorating, but never used them. I can't wait to try them now. It seems like it would be so much easier and cleaner, too!!

PattyT Posted 3 Apr 2008 , 2:50pm
post #29 of 33

I know this forum is old, but just read through it all and wanted to give you all a big THANK YOU!

I just made a batch of teapot cookies using the glaze, and I had the same problem with the cloudiness. Some didn't, but most did. Looks kind of like crystalization of the sugar - but the corn syrup should have prevented this.

Thanks for the tip of adding the white Americolor. I had the W-brand and it looked pretty thick.

Thank you again.

toleshed Posted 3 Apr 2008 , 6:23pm
post #30 of 33

hey kneadacookie
I'm trying to decide whether to try tobas glace again or stick with the mmf. I had a couple of people say to me "ugh, you use that sweet frosting". Thats when I changed to MMF. Do you only use the glace?

Quote by @%username% on %date%