windycitybaker Posted 24 Nov 2009 , 2:47pm
post #1 of

Sounds like TG tastes better than royal icing, so I'm going to give it a try. I've read "tips" here and there throughout the forum, but would like to see if you have any other ideas for successful glace-ing!

22 replies
JGMB Posted 24 Nov 2009 , 6:59pm
post #2 of

I only use glace and, yes, it tastes delicious!! I'm not too great yet at doing cookies, although Harris Bank downtown (I assume you're from Chicago) just asked me to make a batch for them and they donated a nice sum of money in my honor to my favorite charity!!

I hope someone else has great tips for you, I just wanted to say "welcome to CC"!!!"

shiney Posted 24 Nov 2009 , 7:24pm
post #3 of

Don't know if it's a tip or a have-to. I have trouble getting TG firm enough to outline, so I outline with RI, flood with TG, and detail (dots, writing, stiff with pretty tip) in RI.

pbeckwith Posted 24 Nov 2009 , 8:26pm
post #4 of

Toba's is all I ever use. I mix it by hand with a rubber spatula and then separate it for the different colors and pour it into squeeze bottles. By the time I'm done with one color, they're set up enough for the next color - otherwise they'll "bleed" together a bit. I've thickened it enough to make tassles on graduation caps. It's beautiful with some sanding sugar sprinkled on, especially for snowflake cookies. It really does take time to dry - sometimes overnight. Good luck with it - it's my fav!

drakegore Posted 24 Nov 2009 , 8:37pm
post #5 of

all i use is toba's glace too icon_smile.gif. i use it for my outline, flood, and decorations. i stiffen it for the outline and use a number 2 tip. when i flood, i use squeeze bottles.

for most of my cookies i don't like the outline to show, so i outline three cookies and then go back to cookie number one and flood...this gives the outline just enough time to set but not enough time to really dry so the flood merges seamlessly with it.

i also use my paddle on the slowest speed for 5 minutes after icing is ready to take out the air bubbles. but i still keep a toothpick handy to pop any that show up icon_smile.gif.

diane

luv2bake6 Posted 25 Nov 2009 , 11:53am
post #6 of

Once you flood with the glace, make sure you set the cookies where they are going to dry because if they get moved in the slightest bit while drying, they will crack.

mamawrobin Posted 25 Nov 2009 , 12:44pm
post #7 of

I have searched receipes and I cannot find Toba's glaze. can someone please help me out? thanks

GeminiRJ Posted 25 Nov 2009 , 1:33pm
post #8 of

I use a slight variation to Toba's...it's all in the quantities. It's all I use to decorate my cookies. And I add brite white food coloring to help eliminate a poor finish when dry (like blotches and cloudiness). I've found that if you let the iced cookies dry completely (a good 36 hours), I can refrigerate them without problem, and if the colors aren't too dark, I can even freeze them. Without the brite white, I wouldn't advise this! Here's the recipe I use:

3 cups powdered sugar, sifted
3 tablespoons skimmilk (or any other milk, or water)
3 tablespoons corn syrup
15 drops brite white (I use Americolor brand)

Combine the first three ingredients (I use a medium size bowl and mix with a spoon) until fully combined. Add the brite white and mix well. If the icing is too thin, add more powdered sugar. If the icing is too thick, add more corn syrup. I almost always play with the icing until I get the consistency I want. You want it to be the consistency of white school glue, or even a tad bit thicker. Divide and color. (The iced cookies do not need to be refrigerated. The un-used icing can be stored in an airtight container in the fridge for 2-3 weeks.) For outlining, I combine all my leftover icing, then add black. Add enough powdered sugar to reach the consistency of peanut butter.

luv2bake6 Posted 25 Nov 2009 , 4:28pm
post #9 of

so smart combining the colors to add black to!

shiney Posted 25 Nov 2009 , 6:09pm

http://cakecentral.com/recipes/2119/toba-garretts-glace-icing
there's toba's glace. It's yummy

luv2bake6 Posted 25 Nov 2009 , 8:27pm

Ok, decided to try out the glace again (wasnt happy the last time because of the cracking and white spots as well as it being too loose to pipe with). I made sure to make it much thicker this time and not move the rack while adding more cookies. We'll see how they come out this time.

shiney Posted 25 Nov 2009 , 8:33pm

Don't forget to add the bright white or white white, to avoid the blotches icon_smile.gif

luv2bake6 Posted 26 Nov 2009 , 2:14am

okeedok

cutthecake Posted 26 Nov 2009 , 2:40am

Gemini,
You're back! Good to see you again.
Your tips for Toba's glace are the best. I used Toba's for years before I read your advice, which has been a great help to me.
I especially like your method of getting black icing. Why didn't I think of that?

amynf1 Posted 26 Nov 2009 , 2:42am

You have to add the bright white even if you are coloring it? Sorry, never used this before and would like to try something new for my cookies this year!

luv2bake6 Posted 26 Nov 2009 , 3:06am

Yes. I thought the same and when i went to color the icing, it still had a clear look to it. You need the white even if you're coloring.

windycitybaker Posted 26 Nov 2009 , 4:45pm

oooohhhh...so does the Brite White make the icing more opaque? I love how my cookies came out yesterday with my first attempt at using TG, and for these, translucent was ok - but for other cookies, I might want opaque.

GeminiRJ Posted 27 Nov 2009 , 12:04am
Quote:
Originally Posted by cutthecake

Gemini,
You're back! Good to see you again.
Your tips for Toba's glace are the best. I used Toba's for years before I read your advice, which has been a great help to me.
I especially like your method of getting black icing. Why didn't I think of that?




It's not so much that I went away, I just don't have a lot of time to spend on CC anymore. I often look, but don't post as much because someone has usually beaten me to the punch. Lots of fabulous talent on this site...absolutely the best resource a cookie decorator could have!

luv2bake6 Posted 27 Nov 2009 , 1:59am

gemini, you are truly an inspiration.

windycitybaker Posted 28 Nov 2009 , 2:02pm
Quote:
Originally Posted by amynf1

You have to add the bright white even if you are coloring it? Sorry, never used this before and would like to try something new for my cookies this year!



ok...I'm not an expert and am only reporting on what I did the first (and so far only!) time I've used TG, which was 3 days ago...

I didn't have Brite White, so I just colored the basic glace, and it turned out fine. I wasn't particularly picky about getting an exact color, and the colors weren't opaque, but that worked fine for my purposes.

Maybe you can make a small batch of TG and try it out before committing to doing all your cookies either with or without Brite White.

cjford Posted 7 Dec 2009 , 4:30pm

I LOVE this site. I've been 'studying' cookie decorating for a few weeks now and finally had the time and nerve to try this past weekend. I used a soft sugar cookie recipe that had sour cream in it and I guess I was using Toba's Glace and didn't realize (now that I look back at the recipe). I was pleased with the results of both for my first time. Thanks to this site, I've made mental notes for the next time. Like, I'm going to make sure the shapes are chilled before I put them in the oven and maybe even cut back on the baking powder (the shape didn't hold up as well as I wanted). With the glace, I thought it tasted WONDERFUL and I wanted something that didn't get rock hard but hard enough for stacking. I don't think I had it thick enough, but thanks to this topic, I now know what consistacy I'm looking for. Again, I'm forever grateful for this site and the baking knowledge I have gained since I joined. It's my life saver and answered all my questions after trying cookie decorating for the first time. You guys/gals are the BEST!!!

amynf1 Posted 8 Dec 2009 , 3:13am

So the TG will be soft? I havent tried TG or RI, but I make a soft sugar cookie with sour cream. I really want to be able to decorate the cookie but not have rock hard icing. Thanks for all the tips everyone!

GeminiRJ Posted 8 Dec 2009 , 1:16pm
Quote:
Originally Posted by amynf1

So the TG will be soft? I havent tried TG or RI, but I make a soft sugar cookie with sour cream. I really want to be able to decorate the cookie but not have rock hard icing. Thanks for all the tips everyone!




It will be firm to the touch, so you can stack or bag them when fully dried, but soft underneath. No rock hard icing!

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