Just wondering a few things.

1) Is this a RI?

2) Will it spoil b/c of the milk?

3) How is it stored? (room or fridge)

4) How long does it last?

5) Does it crust?

Thanks

Toba's Glace recipe:

http://www.cakecentral.com/cake_recipe-2119-1-Toba-Garretts-Glace-Icing.html

1) Is this a RI?
Nope, no egg whites. For glossary of baking and decorating terms, please see:

http://www.ladycakes.com/CakeDecoratingTerms/letter_r.htm

2) Will it spoil b/c of the milk?
Not if used within a reasonable amount of time.

3) How is it stored? (room or fridge)
Room on cookies, fridge if storing.

4) How long does it last?
Weeks.

5) Does it crust?
Yes, can take up a day.

How to bake & decorate cookies:
(Has RI recipe.)

http://www.cakecentral.com/article54-How-To-Bake--Decorate-Cookies.html

Everything you ever wanted to know to make cookie bouquets:
(Has cookie and frosting recipes, comparisons of same, hints, tips and more.)

http://www.cakecentral.com/cake-decorating-ftopict-230831-.html

HTH

What do you think would be a reasonable amount of time? I'll be decorating & they are going to be auctioned off. I would like to put a "time" on when to consume by if I could. I'll be making them the day before the auction. I'm just use to using RI

Wooo hoo! You came thru for me again, Jan!! I was planning to try Toba's recipe on Friday!

Thanks Dandelion for asking, and thank you YET AGAIN Jan for all the help you give us here. I really appreciate it!!

You're very welcome, JanetPlanet.

You can substitute water for milk and then you don't have to worry about spoiling. Also, if you add more sugar you can get a consistency of RI but it is just thickened glace for the borders. You can also use RI for your borders but know it will remain white if you do use it.

The high sugar content keeps the icing from spoiling. We've had cookies last very nicely for about a week...then they're all gone!

Annother post I read said to add "whitener" to Toba's to avoid "cloudiness" even when using color....