Air Bubbles In Glaze

Baking By yummy Updated 20 Mar 2008 , 4:12pm by Yomomma

yummy Posted 19 Mar 2008 , 7:23pm
post #1 of 3

Hi all. I'm getting air bubbles on my glazed cookies; how do I get rid of them, I'm using wilton's but want to change to Toba's? How long does Toba's glaze take to dry before I can bag them? How much tylose do I add in Toba's fondant recipe; how soon can I use fondant with tylose added? How long does fondant take to dry before I can bag them?

2 replies
JoAnnB Posted 20 Mar 2008 , 12:03am
post #2 of 3

Wow, that is a lot of questions.

Gently stirring with a spatula, can reduce bubbles.
the glaze will usually dry overnight, depending on humidity

Typically, 1tsp of Tylose to 1 pound of fondant will give you something closer to gumpaste

Fondant with tylose can be used right away. It will dry harder and faster than fondant alone

Cookies decorated with fondant can be carefully bagged almost right away. The fondant will dry on the surface but not as hard as royal icing

Yomomma Posted 20 Mar 2008 , 4:12pm
post #3 of 3

I agree with the gently stirring. Overmixing introduces too much air, resulting in bubbles. If bubbles still appear after flooding, immediately prick w/ a toothpick to smooth out.

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