I've been reading some posts about Toba's Glace. I have the recipe but I am wondering if it's the same as using Colourflow. I want to make Easter cookies but with colourflow you have to outline first then let it dry then fill in with the rest.
Any tips on using Toba's would be great...thank you in advance.
Well, it's a similar concept. You'll find people who do outline first, let that set, then fill. There are others who do the outline and the fill at the same time. You just have to make sure your glace is the right consistency for that or it will run off the sides. I personally prefer that look. However, the last cookies I did, I used a slightly thicker glace for the outline, then a flooding consistency in a bottle just a couple minutes later, worked really well for me.
i decorate pretty much exclusively with toba's glace. i love it and it has the benefit of being very tasty and is softer then royal icing. it really only has two drawbacks: first it does take a bit longer to dry and secondly, you cannot do piped flowers or leaves (but i can do just about everything else with it). it really is such a nice icing to work with.
i outline and fill right away because i do not like to have an outline showing. i love the smooth continuous feel all over the top of the cookie.
it also flows and evens itself very nicely.
i use a food-only paintbrush to push the icing if needed. you can also use a small off-set spatula.
i outline with a no.2 tip, and then take the flood (in a squeeze bottle) and put the tip of the bottle up against the outline and begin filling the cookie towards the inside. the trick is not to get to much on there.
glace also has a nice shiny finish.
here is a picture or two of some of the things i can do with glace.
here's another photo. these were just practice cookies but it gives you an idea of what you can do with glace. many folks think glace is just for flooding but you can actually do some very nice detail work with it.
would anyone like to post the link to this recipe? I would love to have it! I used the recipe off the back of the meringue powder and wasn't real crazy about it...
sorry about the dble post...i had my five year old trying to climb in my lap in an attempt to avoid bedtime
toba's flood glace is:
1lb 10X PS
3/8 c. milk (you may use water)
3/8 c. corn syrup
mix sugar and milk first (i use the paddle in my KA) until well mixed, then add corn syrup and just mix until all incorporated. add flavoring (1tsp extract, 1 TBS liquer, or 2-3 drops oil) and mix. i also usually mix for a few minutes on very low to help get rid of air bubbles.
to make the outline, add 6-8 heaping TBS per 1/2 cup outline.
toba uses her outline as is, without color.
i like to have a perfectly seamless edge to my cookies so mine is colored. so when i take my green flood icing and add the PS to make the flood, the green icing gets a little lighter (which i don't like because i am a fussbudget, lol), so i just put the tinest amount on a toothpick and add a bit of green color back into the flood.
when i do drop dots, i take my flood and add enough PS to make the consistency between flood and outline to help retain the round shape and minimize bleeding.
when i do lines, i either use the outline or make my outline stiffer, depending on what i need to accomplish. if you are doing a plaid, you need to do all the lines in one direction, then let them dry for about 30-60 minutes before doing the lines in the opposite direction.
Thank you so much for your tips...wish me luck on my Easter cookies...!! LOL I'll keep my fingers crossed..I really hope they work.
thank you for the recipe! I can't wait to try it, now, what do I have to bake cookies for ? HMMM....
Does this glace work on cakes in stead of royal? or is it to runny?
hI! I have tried Toba´s recipe but weird colour problems happen. The result is not clean as a with RI, it looks like "clouds", as if the colour diluted in some places... Anybody finds this problems as well? I have tried all sort of things: letting the sugar glace stand for hours after adding the colour, adding white colour...
Please help me!!!
i do not think it would work for cakes as it takes much longer than RI to set and when it does set it is not hard like RI.
i have had this problem too occasionally. it seem to only happen with the dark color like purple or blues and more often with the wilton colors than americolors. i read something about the dark colors breaking things down, but for the life of me i cannot remember the details. i have been using candy colors for the darker colors and it seems to be working better --- i am not sure if that is just luck or if the oil based color really makes a difference.
Those cookies are just flat gorgeous!! I really prefer to use glace, but I'm nowhere near that good with it yet! Thanks for the timeline that you use to make it work!
Thanks Drakegore for your tips! I´ll try them out, specially the candy colours! do you use any particular brand or I should just look for oil based colours?
i like chefmaster. in fact, i am so in love with the vibrancy i get from their red, that i am pretty much using it for everything, lol.
Total newbie here...can someone tell me what 10X Powdered Sugar is? Thanks so much!
Thanks drakegore! I´m trying to buy that brand, lets see if that works out because the last sugar glace I made is just soo blotchy and cloudy I am thinking about turning into RI (but I dont like its taste as much)!
I have been using Alice's Cookie Icing because my family does not like royal icing. I made rabbit cookies this week and had trouble with alice's cookie icing getting it to flow. The rabbits look okay as the icing looks like rabbit fur. I have more rabbits to decorate and thought I would try Toba's Glace. I saw Drakegore's cookies and GimminiRJ's cookies and they look wonderful. I would like to have a professional look to my cookies.
Does Toba's Glace taste like royal icing?
i don't think it tastes or feels (to the tongue) like RI. i don't like RI very much because i prefer a softer icing that allows for more taste (this is just my feelings, i am sure others love RI).
i use extracts and lorann oils to flavor mine (you can use lemon juice too, but i really like a lot of flavor).
ma'am...try a much thicker outline(pink) and maybe wait a little longer before piping your outline details
to help with the cloudiness in the glace add some white to it before you color. I've never had any problems when I do that.
such a cute cookie! you have nice piping skills!
i outline with a no.2 tube. the trick to outlining with glace is to make sure it is stiff enough not to go "flat" after you pipe it. toba's recipe is 6-8 HEAPING tablespoons per half cup and i use this as my baseline, but i really judge when it is ready by eye. it needs to be holding it's shape for about 10 seconds when dropped from a spoon. the icing itself will also be just starting to look like pulled taffy as the paddle goes around. if you go beyond the this point, it will get too darn stiff and your hands will hurt from all the sqeezing you have to do to get it out of the tube. you can always do a more accurate test by pushing some icing thru a tube with your finger before filling your bag.
for the type of cookie you photographed, you should let the pink outline dry before flooding with the white (when i outline a cookie and i don't want the outline to show, i do it while the outline is still wet). i would give your outline 10-30 minutes of drying time before flooding. drying will help your outline maintain its shape since glace is not as mannerly as royal icing
for your flood, i would recommend using more of it. you can really put a lot more in without worring it will go over the outline.
the white coloring will help you white look more vibrant. just add a little though. the whitening can cause some textural problems with the icing if too much is used. using milk instead of water in the glace will help too.
the white stuff can also cause the glace to have more of a matte finish so it's a balancing act when using it with glace. i am trying americolor's white this week to see if it behaves better than the wilton stuff (which is what my comments are based on).
i made easter cookies yesterday and used RI accents and it just reminded me all over again why i love glace and am not fond of RI, lol.
Hey Diane, I was wondering if the glace has the same tendency to clog the tips when doing detail work as royal icing does? I HATE when that happens! TIA!
the only time i get clogs is if i walk away and leave it for an hour.
i set my bags into coffee cups (hi-tech equipment, lol) that have dampened folded paper towel squares in the bottom so that the tips don't get dry while i am working with another color.
but while working with them, i have never had a clog. glace really comes out of the tube smoothly.
and to get rid of air bubbles in the glace (tiny ones in the flood really bug me...i need some real problems, lol), run the paddle for 3 or so minutes on the very slowest setting.
Thanks so much! I think I'll try this the next time I do cookies, as i don't particularly care for RI either.
Thanks for your helpful instructions. My family and friends loved the cookies.
I was going to try to do some flooding work on the side of a cake and was wondering if I could possibly follow any of these directions? Does flooding work on the side of a cake or is it not supposed to be used for this purpose? Any help would be greatly appreciated.
glace is probably not the best choice for work on a cake; i think you be better off with royal icing. glace is just not stiff enough and takes to long to dry.
you can use the flood method (when used for cake decorations, it's called color flow, lol) for decorations. it can be done on the cake top, but not on the sides as the icing will just "flow" right on out. you can make your color-flow decorations on parchment, let them dry, and then transfer to the cake. i am not an expert on color-flow cake decorations, someone else will have to help you with anything more technical than this
Honestly, for how many days do you think it's OK to use Toba's Glace' if it was made with milk and left on the counter in a squeeze bottle with a cap on it?
I know I've read that the high sugar content is supposed to keep it from going bad right away, but I'm looking for a little reassurance before I use it. I made some on Friday night and it's Tuesday today. Do you think it's OK, or should I toss it?