Toba's Glaze ?s

Baking By dandelion56602 Updated 26 Oct 2007 , 9:30pm by Jopalis

dandelion56602 Posted 24 Oct 2007 , 3:37am
post #1 of 9

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

8 replies
JanH Posted 24 Oct 2007 , 4:10am
post #2 of 9

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

dandelion56602 Posted 24 Oct 2007 , 4:15am
post #3 of 9

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

JanetPlanet Posted 24 Oct 2007 , 4:17am
post #4 of 9

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!!

JanH Posted 24 Oct 2007 , 6:00am
post #5 of 9

You're very welcome, JanetPlanet. icon_smile.gif

Honeydukes Posted 24 Oct 2007 , 9:41am
post #6 of 9
Quote:
Originally Posted by dandelion56602

... I'll be making them the day before the auction. I'm just use to using RI




I'd try to do them two days before you need them. The glace takes overnight to dry thoroughly. I bake in the morning. While cookies are cooling, I clean up. Make the glace and then ice. The next morning I make my royal and add detail. I can then bag them later that night. I prefer to have three days, but I'll take two. icon_smile.gif

cuteums Posted 24 Oct 2007 , 10:06am
post #7 of 9

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.

GeminiRJ Posted 24 Oct 2007 , 11:47am
post #8 of 9

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!

Jopalis Posted 26 Oct 2007 , 9:30pm
post #9 of 9

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

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