Hi there, I'm a longtime reader, but don't post often and I have a question for all of you fabulous cookie artists out there.
I tried Toba's glace for the first time yesterday on top of fondant covered cookies. I did some fancy swirls and dots on top and they looked great, but after they dried, all of the dots had little 'sinkholes' in them...not huge, but just enough to not be perfect. I'm guessing that maybe I mixed the glace too much causing air bubbles or maybe the fondant needed to sit out longer....any ideas ?
Thanks for all of your help !

I often have this problem. The only way I've found to fix it is to smash each dot a bit with a moist finger after piping. But I'm a newbie to cookies, so someone else might have better advice.

KKristy, Yep I had the same thing. So I try to do dots and swirls with RI now, and you can put it on top of you flooded TG. During this crazy valentine's decorating marathon...which seems to never end....I learned to label what I put in each squeeze bottle and colored container. EX: TG flow, RI stiff, etc., otherwise I'm afraid I will refill a bottle with the wrong concoction

Thanks for the info ladies !
Shiney- that is a great idea about labeling the different bottles...( I love the bottles for flooding the icing, so much easier for me).
I liked Toba's glace, but have read so many nice things about Antonia74's RI, I think I will try that next week.....do you have a preference between the two ( if you have tried both )?

Antonia's RI is wonderful! I kinda go back and forth. Antonia's is so easy to work with and looks beautiful,and the best tasting RI ever. Texture and taste of TG seems to be a winner. Yeah, for dots, writing and other detailing, RI is tops. I sometimes use all RI and sometimes TG and RI, and sometimes RBC and RI.