I Need Help From Toba's Glace Users :)

Baking By eieio1234 Updated 5 Oct 2008 , 6:35pm by GeminiRJ

eieio1234 Posted 2 Oct 2008 , 1:39am
post #1 of 21

Ok, I love the taste of this stuff, but can not get it to work for me. I'm used to using a royal type icing, where I can outline, then let it dry a few minutes, go back and flood the cookie. I can never do that w/Tobas. I made it very very thick, outlined the cookies, let them sit like 10 mins, then flooded with the thick stuff. They looked good for 5 mins or so, then the icing started breaking out of it's outline and ran down the cookies. Any help? The stuff I used to outline was VERY thick, I don't think I can thicken it more w/o hurting my hand (I have dozens of cookies to do) Should I let the border dry even longer? any help from Toba users? Thanks!

20 replies
shiney Posted 2 Oct 2008 , 3:07am
post #2 of 21

Gosh eieio, I can't really tell the difference in glace and RI, seriously. I think it may sink a bit more, like on dots, but not much differently than RI. In another thread, they were talking about mixing it for 10 minutes, read the ??? thread and see if you get any tips there.
Shiney

eieio1234 Posted 2 Oct 2008 , 11:29am
post #3 of 21

Do you mean you can't tell a flavor difference? Or a difference in using them?

I'm gonna look for the thread, thanks! I thought I read them all but I don't remember mention of 10 mins so I might have missed one.

GeminiRJ Posted 2 Oct 2008 , 12:03pm
post #4 of 21

I use the icing at a consistency similar to a slightly thickened school glue. I use a #4 tip to outline, then immediately go back and add more icing in a zig zag pattern. I then use an off-set spatula to smooth the icing to cover the entire area. Once the icing has completely dried, I will go back and outline with a thickened icing in the same color or different color. Sometimes, no outlining is done. I have never outlined, let dry, then flooded.

shiney Posted 2 Oct 2008 , 12:54pm
post #5 of 21

eieio, I can't really tell a difference in texture.

cms2 Posted 2 Oct 2008 , 1:20pm
post #6 of 21

Do you mean the royal icing outline broke or that the glaze ran over top? I just did some last night and the glaze ran over the top of the royal border. To remedy that, I didn't fill in right up against the border, and let the glaze kind of spread out on it's own. And then used a tooth pick to move it around where I needed it. Worked great and didn't overflow. I let my outline dry for a few hours before filling and I don't use a very stiff royal.

I can tell a difference. I think the glaze almost makes the cookie softer and keeps it fresh longer. Plus, I think it tastes better. icon_wink.gif

marriedtoagreek74 Posted 2 Oct 2008 , 1:51pm
post #7 of 21

eieio1234- I know exactly what you mean. I always have that problem with Toba's icing and I wish I coul get it to work because I think it tastes better too but it's just harder to work with for me. I don't have the same problems with RI as I do with hers.

I did do what someone else mentioned and when I flooded I didn't put as much as I do with RI and stayed away from the edges and kind of jggled the cookie after a bit to get it to fill in my border, but still it was more of a pain in my rump.

Amy

eieio1234 Posted 2 Oct 2008 , 4:55pm
post #8 of 21
Quote:
Originally Posted by shiney

eieio, I can't really tell a difference in texture.




Wow, I'm floored!
icon_eek.gif
I think they're like night and day!

eieio1234 Posted 2 Oct 2008 , 5:16pm
post #9 of 21
Quote:
Originally Posted by cms2

Do you mean the royal icing outline broke or that the glaze ran over top? ..... I let my outline dry for a few hours before filling and I don't use a very stiff royal.




You know, I didn't stay and watch, I think I may have used the same amt of filling I would have when using royal, and it may have been too much for this type of icing..... it didn't seem like it, but the flowing and elasticity is different, so it may be I wasn't realizing how much it would expand out. I was guessing the flood icing kinda softened up the border and eventually broke through but I don't know... oh I know, I'll go look! Ok, it's very different than I expected, in Royal cookies, you can still see the outline (when it's dried before flooding) with these, you can't even see it was originally outlined, so it is almost like the outline softened up and was no longer a border for the flood to stay on the cookie. I think you may be right that it needs a few hours drying between outlining and flooding, but I don't think it's the recipe for me if that's the case! I love the taste, but time is always an issue.... icon_cry.gif

eieio1234 Posted 2 Oct 2008 , 5:31pm
post #10 of 21
Quote:
Originally Posted by marriedtoagreek74

eieio1234- I know exactly what you mean. I always have that problem with Toba's icing and I wish I coul get it to work because I think it tastes better too but it's just harder to work with for me. I don't have the same problems with RI as I do with hers.

I did do what someone else mentioned and when I flooded I didn't put as much as I do with RI and stayed away from the edges and kind of jggled the cookie after a bit to get it to fill in my border, but still it was more of a pain in my rump.

Amy




Amy, it's funny we've both been frustrated in the exact same way! Royal just behaves so well and is so predictable, but it's just not got the market cornered on taste! Grrr! Some of the variations taste better, but have other frustrating qualities. I have tried every high rated recipe and they all have their good qualities and bad. I wish there was ONE GREAT RECIPE! Some don't flood, some bleed colors, some are too dull and not shiny enough, some taste nasty, some dry rock hard or not hard enough, there's just no recipe I've used that I thought was perfect and stopped trying others. I did like Penny's recipe, but it calls for whipping cream (or was it heavy cream?) and I don't keep it on hand. I dont have a nearby store so I don't use that one often. I did try your suggestion on the last cookie I did, and used less icing and kinda coaxed it into position, but I can't devote that much time to each color of each cookie..

Most of my cookies have many colors on them, so drying time between colors is an issue too. Especially when I have 5 dozen or more to do. I hate having cookies that need to sit out days before all the colors are dry so I can bag them for the customer, because freshness is a huge issue.

I have asked a handful of the customers that are repeat customers for cookies and every one would prefer a cookie with all the detail work and lots of colors (when I use a recipe similar to Royal). They'd rather have the look than a better taste. I guess because they think they taste fine, so they'd rather have a fancier cookie, I don't know. Personally, I want the total package, I want it to look great AND taste great....so I'm still searching for that icing recipe that's the total package for me!! This one tastes really good and I might use it for a single color cookie, but that doesn't come up too often for me...

Jmtreu98 Posted 2 Oct 2008 , 5:33pm
post #11 of 21
Quote:
Originally Posted by GeminiRJ

I use the icing at a consistency similar to a slightly thickened school glue. I use a #4 tip to outline, then immediately go back and add more icing in a zig zag pattern.




Hi GeminiRJ - Just want to be sure I understand your explanation...Is your icing for the initial outline and for the zig zag filling the same consistency? If yes, then you are basically smoothing the initial outline right in to the zig zag to flood the cookie. You then do a final outline with thickened icing if necessary to add any accents.

Am I reading you correctly...Love your turkey cookies by the way!!!

GeminiRJ Posted 3 Oct 2008 , 11:38am
post #12 of 21
Quote:
Originally Posted by Jmtreu98

Quote:
Originally Posted by GeminiRJ

I use the icing at a consistency similar to a slightly thickened school glue. I use a #4 tip to outline, then immediately go back and add more icing in a zig zag pattern.



Hi GeminiRJ - Just want to be sure I understand your explanation...Is your icing for the initial outline and for the zig zag filling the same consistency? If yes, then you are basically smoothing the initial outline right in to the zig zag to flood the cookie. You then do a final outline with thickened icing if necessary to add any accents.

Am I reading you correctly...Love your turkey cookies by the way!!!




Yes, that is correct. And I'm hoping to get an article submitted on how to make the turkeys. They are pretty easy to make, and it's getting to that time of year!

eieio1234 Posted 3 Oct 2008 , 11:59am
post #13 of 21

Gemini, what if it's diffferent colors, like for your clowns?

GeminiRJ Posted 3 Oct 2008 , 12:20pm
post #14 of 21
Quote:
Originally Posted by eieio1234

Gemini, what if it's diffferent colors, like for your clowns?




I do one color at a time. By the time I've done all of the cookies in one color, the icing is dry enough to add the second. When doing the clowns, I would do the white face and hands first. Then, I'd do the hat brim and the cuffs. Next, the hat and the body. Last are the accents, and then finally, the outlining.

leahk Posted 3 Oct 2008 , 12:29pm
post #15 of 21

I'm not trying to hijack the thread- but I have a different issue with Toba's glace- i get white spots. My sugar was sifted before I used it.
Any ideas?

GeminiRJ Posted 3 Oct 2008 , 12:40pm
post #16 of 21
Quote:
Originally Posted by leahk

I'm not trying to hijack the thread- but I have a different issue with Toba's glace- i get white spots. My sugar was sifted before I used it.
Any ideas?




I used to get the spots if the iced cookies were refrigerated, or just got too cold. I haven't had this problem since adding some brite white food color to the icing when I mix it up.

Jmtreu98 Posted 3 Oct 2008 , 1:29pm
post #17 of 21

Yes, that is correct. And I'm hoping to get an article submitted on how to make the turkeys. They are pretty easy to make, and it's getting to that time of year![/quote]

Thank you!!!! I am first in line for the article. Those turkeys are so darn cute!!!!

Jmtreu98 Posted 3 Oct 2008 , 1:30pm
post #18 of 21
Quote:
Originally Posted by Jmtreu98

Yes, that is correct. And I'm hoping to get an article submitted on how to make the turkeys. They are pretty easy to make, and it's getting to that time of year!




Thank you!!!! I am first in line for the article. Those turkeys are so darn cute!!!!

GeminiRJ Posted 3 Oct 2008 , 1:34pm
post #19 of 21
Quote:
Originally Posted by Jmtreu98

Quote:
Originally Posted by Jmtreu98

Yes, that is correct. And I'm hoping to get an article submitted on how to make the turkeys. They are pretty easy to make, and it's getting to that time of year!



Thank you!!!! I am first in line for the article. Those turkeys are so darn cute!!!!




It might be a while. When I submitted the article, I got a delivery error message. Now I have to figure out what went wrong to see if I can correct it. And trust me, when it comes to computers, I'm as blond as you can get!

leahk Posted 4 Oct 2008 , 5:27pm
post #20 of 21
Quote:
Originally Posted by GeminiRJ


I used to get the spots if the iced cookies were refrigerated, or just got too cold. I haven't had this problem since adding some brite white food color to the icing when I mix it up.



I can't get brite white where I live.
I'll try making sure the cookies are at room temp next time.
Thanks for your advice.

GeminiRJ Posted 5 Oct 2008 , 6:35pm
post #21 of 21
Quote:
Originally Posted by leahk

Quote:
Originally Posted by GeminiRJ


I used to get the spots if the iced cookies were refrigerated, or just got too cold. I haven't had this problem since adding some brite white food color to the icing when I mix it up.


I can't get brite white where I live.
I'll try making sure the cookies are at room temp next time.
Thanks for your advice.




Can you buy it online? I use Americolor, but other decorators are very happy with Wilton.

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