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.
so, Which one did you end up using and how did it turn out?
I havent used Toba's but Antonia's turn out hard and shinny
I have used Antonia's icing. Love it!
I have some cookies in my gallery that I used Antonia's icing.
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.
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.
Where can I find this antonia's icing recipe?
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.
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!
I cant find tobas recipe. Does anyone want to share??
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.