Which Is Better???

Baking By jl5949 Updated 20 Oct 2007 , 3:38pm by GeminiRJ

jl5949 Posted 19 Oct 2007 , 3:04pm
post #1 of 12

In your opinion which is better... Toba Garretts Glaze or Antonia's RI... I have to decorate my first cookies tomorrow and am torn as to which to use... I want the cookies to have a hard shinny finish...

Thanks for any help.

Jeri Lynn

11 replies
nello Posted 19 Oct 2007 , 3:22pm
post #2 of 12

so, Which one did you end up using and how did it turn out?

tye Posted 19 Oct 2007 , 3:43pm
post #3 of 12

I havent used Toba's but Antonia's turn out hard and shinny

justsweet Posted 19 Oct 2007 , 3:46pm
post #4 of 12

I have used Antonia's icing. Love it!
I have some cookies in my gallery that I used Antonia's icing.

sportsmom005 Posted 19 Oct 2007 , 3:49pm
post #5 of 12

I haven't used Toba's yet. I made Antonia's for the first time last week and liked it. Was easy to make, even with my crappy hand mixer. Mine wasn't shiny, but I've heard adding a little corn syrup helps with that. I just wish it had more of a flavor. I added a little almond extract, but I'm wondering what else I could add to take it up a notch.


mommarivera Posted 19 Oct 2007 , 3:46pm
post #6 of 12

I used Antonias and really liked it but mine wasnt shiny either. It was much easier to make hen an old one I use to make.

nello Posted 19 Oct 2007 , 3:56pm
post #7 of 12

Where can I find this antonia's icing recipe?

mom2spunkynbug Posted 19 Oct 2007 , 3:57pm
post #8 of 12

You can find Antonia74's recipe & technique under the "How To's" in the articles. That's all I use now! There are several pics in my photos that I've done using her recipe.

Good luck! thumbs_up.gif

GeminiRJ Posted 19 Oct 2007 , 5:12pm
post #9 of 12

I can only comment on Toba's, because that's all I use. I like to mix up different batch sizes so this icing works best for me. (It's the same as Wilton's Poured Cookie Icing, which is in the recipe section). It dries firm to the touch (not rock hard) and shiny. I love it!

mommarivera Posted 20 Oct 2007 , 3:53am
post #10 of 12

I cant find tobas recipe. Does anyone want to share??

cashley Posted 20 Oct 2007 , 3:53am
post #11 of 12
GeminiRJ Posted 20 Oct 2007 , 3:38pm
post #12 of 12

Toba's is basically equal amounts of milk and cornsyrup mixed into powdered sugar. For every cup of powdered sugar, you will need to mix in approx. 3 tsp. of milk. Mix until no powder remains...it'll be a heavy dough. (Add a bit more milk if you need.) Mix in the same amount of cornsyrup. Once everything is mixed, I like to add 5 drops of brite white food coloring for every cup of sugar I used. It seems to keep the icing from getting cloudy. For thinner icing, add more cornsyrup. For outlining or adding details, thicken the icing with more powdered sugar. HTH.

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