Talk To Me About Glace!

Baking By lasvegasmommma Updated 18 Jul 2009 , 4:33am by Brooke420

lasvegasmommma Posted 26 May 2009 , 8:01pm
post #1 of 17

So... I keep seeing a lot of people on the forum mention glace... particularly Tobas glace.

What is glace? I use RI on my cookies... is glace similar? Is it thinner? Do you use it with RI, or instead of RI?

I looked in the recipes section to see if I could find a recipe, but I couldn't. Where can I find a recipe?

Enlighten me... please! icon_biggrin.gif

16 replies
cutthecake Posted 26 May 2009 , 8:13pm
post #2 of 17

Glace' is an icing that dries firm, but not hard like royal icing. And it's a bit more opaque than royal icing. I ice my cookies in glace' and use royal outlines and details.
It's listed as Toba Garrett's Glace Icing in the CC recipe section.

lasvegasmommma Posted 26 May 2009 , 10:09pm
post #3 of 17

thank you for the reply! So, if it dried firm, but not hard... is it hard to package or ship?

drakegore Posted 26 May 2009 , 10:24pm
post #4 of 17

you can touch it without denting it, but if you pressed with some serious intent, you would damage the icing. stacking is doable with glace, but if you can avoid it, i would. i ship mine, but it requires more careful packaging than RI. probably not the best choice for big volume shipping.

another nice thing about glace is that you can get a shinier finish than RI.

Bellatheball Posted 27 May 2009 , 6:09pm
post #5 of 17

I've used it on almost all the cookies in my photos. The base is always glace. The details are in royal.

KGif Posted 27 May 2009 , 6:36pm
post #6 of 17

I use Toba's glace on all my cookies and LOVE it. I have never shipped my cookies but have packaged them as gifts (indivually wrapped - stacked in baskets) and they hold up very well. I love the glace b/c you can stack it BUT you don't break a tooth when biting in! And it tastes great!

jcasey51 Posted 27 May 2009 , 7:26pm
post #7 of 17

How do you store glace if you have extra?

Honeydukes Posted 27 May 2009 , 11:22pm
post #8 of 17

Here's the CC link. This is the flood consistency of her icing. You'll need to thicken it for outlining. Store leftover icing in the fridge -- up to 2 weeks with milk and 3 weeks without.

blueeyes65 Posted 17 Jul 2009 , 1:02am
post #9 of 17

Do the finished cookies need refrigerated since the glace has milk in it? I'm new to cookies. Thanks for all the great tips!

Honeydukes Posted 17 Jul 2009 , 6:08am
post #10 of 17
saffronica Posted 17 Jul 2009 , 6:38am
post #11 of 17

I don't do many cookies, so I don't know if there's a tutorial on here or not. But this one from Our Best Bites gives some helpful pointers:

ButtacreamRose Posted 17 Jul 2009 , 12:46pm
post #12 of 17

Here's a great thread on Glace'. 634381.html

Hope this helps !

ButtacreamRose Posted 17 Jul 2009 , 1:15pm
post #13 of 17

It didn't work.
Can someone help me , direct to the thread?

bobwonderbuns Posted 17 Jul 2009 , 3:37pm
post #14 of 17

Buttacream, take the space out of the link -- that broke the link.

blueeyes65 Posted 18 Jul 2009 , 1:53am
post #15 of 17

Thanks everyone for all the info. Now I can't wait to try cookies!!! icon_smile.gif

ButtacreamRose Posted 18 Jul 2009 , 4:18am
post #16 of 17

Tried several times to direct to thread ,but am unable.Search under Gemini's "before and after" thread it is very helpful.

Brooke420 Posted 18 Jul 2009 , 4:33am
post #17 of 17

I love using glace. For the longest time I used buttercream because I loved the taste, but it wasn't very practical. I tried RI, but didn't like the taste and the texture of it. I found out about glace from CC, and now it's the only thing I use on my cookies. I use a thin version to flood, and thicken it to a peanut butter consistency(as described by someone else here on CC...sorry don't remember who) for details. It works great. I even froze 150 decorated cookies for my cousins wedding, and they came out perfectly. Hope that helps.


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