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Toba's Icing Glaze

post #1 of 10
Thread Starter 
Ok. So I am thinking about venturing into cookies. I am thinking of using Toba's Icing glaze I have seen mentioned on the site. My question is what flavorings do you use? Does it dry shiny? I think I saw that it does but I want to make sure.

Any suggestions would be appreciated as well. I am using the No-Fail Sugar cookie recipe for the cookies.

Thanks,
Cecilia
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post #2 of 10
I haven't tried this icing yet, but have several dozen cookies to decorate tomorrow and think this is the icing I am going to use. I would imagine you can flavor it to suit your taste, but I will most likely just add vanilla or whatever it calls for. I have chocolate rolled, sugar and spice cookies waiting in the kitchen.
Laughter is the best medicine, chocolate is a close second!!
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Laughter is the best medicine, chocolate is a close second!!
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post #3 of 10
I use Toba's glace icing all the time. It does dry shinier than royal icing and I usually just flavor it with some vanilla, but I have used other flavorings as well. I also use the no-fail cookie recipe all the time and it's great! icon_biggrin.gif
post #4 of 10
I have been trying to track down this recipe and can't find it- anyone?

What is the difference between Antonia's recipe and this one?

Thanks
post #5 of 10
Thread Starter 
Here it is.

http://cakecentral.com/cake-decorating-ftopict-12965.html

I think the main difference is how it dries. I believe Toba's glaze dries shiny, and Antonia's has a matte finish to it.

Cecilia
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post #6 of 10
I use pure almond extract (not imitation), and everyone loves it! Just my 2 cents.... It does dry shiny.
post #7 of 10
Toba's uses corn syrup which keeps it shiny, but also slows down drying time, so if you are in a hurry to put multiple colors or to stack, best to use Antonia's. Happy Baking!!
To baking be true!
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To baking be true!
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post #8 of 10
I made gingerbread cookies today, and I used Toba's icing! I added cinnamon candy flavoring (just a few drops) to the icing! Made a wonderful cookie. I found that they seem to dry faster than Antonia's icing... and my husband, who detests royal icing, loves it! I've found that it doesn't get as hard.... although Antonia's is much easier to work with if you are doing intricate designs!

Happy Baking.

Toba's recipe can be found on kitchengifts.com

MERRY CHRISTMAS
post #9 of 10
Quote:
Originally Posted by YumFrosting

I use pure almond extract (not imitation), and everyone loves it! Just my 2 cents.... It does dry shiny.





Some people are allergic to almond. Almond extract is one of the flavorings that you have to be careful with. I love the smell of it and I normally use it. I found out this summer that some people are allergic to it. I know it's a nut but I never really gave much thought that it can trigger an allergic reation. I think the person that told me that they Are allergic to almond extract said they can use the imitation version.
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #10 of 10
Good tip, Cake_Princess. I didn't know that about the almond extract. I will warn people before they eat my cookies, and possibly try the imitation to see if it tastes as good. I am glad I'm not allergic to it since it is my favorite! I guess I could use some other flavoring as well just to branch out.....
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