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Toba Garretts glace ?

post #1 of 33
Thread Starter 
I made Toba Garrett's glace for the first time this weekend. And it looked so pretty at first, but then it ran over my cookies BIG time! So, I thought maybe it was just my lack of experience. icon_redface.gif But, after it dried, it looked like it had white clouds through it and it wasn't shiny anymore. icon_cry.gif
So, are the clouds from too much water? and has anyone else had similar experiences with TG glace?

I would love any and all feedback.

Thanks!
Denise
post #2 of 33
HI I just used that glace today ! For the first time too ! Mine seem to be fine so far !! I havent noticed any clouds ?? Are you sure you mixed it real good? And it shouldnt run all over unless its to thin?? Thats all I can think of ! Like I said Its my first time to use it to !! So far so good !!! Now that I said that I hope it doesent change on me !! lol !
post #3 of 33
i've used it many times and ♥ it! I've noticed the 'clouds' too, but usually only after a few days... i have no idea why. hope someone here can answer that one! to keep it from running, you can put a little glace aside and add a little extra PS to it to make it thicker... haven't done it often myself. i usually start wit one "base" color, so i put that color in a shallow bowl and dip the top of the cookies in the icing. then i flip the cookie back up-right and use my finger to wipe to extra off the top and around the edges. (hope that makes sense! icon_razz.gif ) This is my favorite icing. i haven't been able to get eleborate details with it, but it's very pretty and tastes great! (i always add extra extracts... alldifferent flavors. raspberry is my favorite.. and banana's pretty great too!)

Hope that helps!

**the easter, valentines, & Xmas cookies in my photos are decorated with glace.
post #4 of 33
ok, are you all making the outline glace also. the recipe that you get is for the fill icing. you then have to take some of that icing and add a lot more powdered sugar to get the outline. first you outline with the thicker stuff, then fill in with the thin. this should take cake of your run over problem.
this spring, i took a cookie class with toba garrett. she has heard of the white spots. her answer was to add some white coloring to your icing. i always put some in the main bowl, before i add any coloring. i have not had a problem with the spots since i started doing this.
nikki...if you just practice with a small tip and the right consistency, you should be able to get pretty detailed with it.
all of my cookies are done in toba's. my photo album's pretty full
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post #5 of 33
wow! thanks so much.... i think i may need to make another batch of practice cookies this weekend!

one question... "add some white color"....? am i missing something... how do you do that? icon_redface.gif I use the wilton gel colors... but i have feeling this is something different.... icon_cry.gif
post #6 of 33
Wow - kneadacookie - you have some great cookies in your collection! Can I ask a question? I made some daisy cookies and used royal icing to decorate - I wasn't thrilled with the way the cookies looked - more like fried eggs than daisies! Do you do a second outline after the fill has dried? Or do you get more defintion to begin with using the glaze?
post #7 of 33
I use Americolor, which has a brite white food color. It works great in the glace. I used to get the cloudy, splotchy look when the decorated cookies got cold. But I haven't had a problem since adding the brite white. I usually add about 5-6 drops for every cup of powdered sugar I use. HTH.
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the optimist expects it to change;
the realist adjusts the sails.
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The pessimist complains about the wind;
the optimist expects it to change;
the realist adjusts the sails.
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post #8 of 33
Wilton has a *whitener* product that comes in a larger squeeze bottle than the gel colours. i bought some because that's all I can get locally and I didn't think it worked well. Plus it smells horrible and the bottle leaks no matter how it's stored. I just ordered the one from Americolor. I've heard good things about it.

I'd save the Wilton stuff to use as shoe polish but since it's after labour day the white shoes have gone away till spring. icon_smile.gif

I have used Toba's glace and it became cloudy. It started out so glossy and then dried cloudy. I haven't used it since. My regular glace works so well. I let it sit for at least an hour before I use it. Maybe that would help with Tobas.

I'd LOVE to take a class from her.
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #9 of 33
the class with her was great. she was so personable.
yes, i usually outline, flood, then detail outline.
the white color is the whitener. they sell it with the other colors.
make sure to post some pics of your cookies
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There are no excuses for success!
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post #10 of 33
I can't wait to buy some! Thanks everyone!

(i love that i learn something new everyday here!) icon_cool.gif
post #11 of 33
I just made Toba's glace as well and was coming to CC to post a question when I saw this thread. Can I confirm something? I need to outline my cookies first then flood, do I just add more powered sugar to the existing glace to get the thicker outline? Someone mentioned that but I just wanted to confirm. Also, I only have the wilton bright white, should I add that or risk the cloudiness once they dry???

I am taking cake decorating I with Toba right now and I am loving it icon_biggrin.gif She is a great teacher and really willing to share what she knows!
post #12 of 33
I also use Toba's recipe and I add some white airbrush color to it, works great. I have a pic of one of my recent cookies in my album. To answer your question, you just need thicker for the outline. I don't want to bother with two bowls, so I mix mine as called for in the recipe but I don't add all the water. I measure it out, add it slowly, until I get the thick (cold honey) consistency which works best for me and I go ahead and outline all my cookies. It gets a chance to set up a bit while I add more water and get the consistency I like. Honestly, you won't stick to the exact amount of water called for in the recipe each time because powdered sugar is a bit tricky, sometimes it has more corn starch in it than others so that's why you won't always use the same amount of water from one time to the next. You want it thin enough, so when you drop a drop on some waxed paper or something that it flattens out but still "coats" the spot, does that make sense? If you were to drop a bit of your icing onto the countertop, you don't want it to run like a liquid...You want a little staying power. More of a room temp honey type flow.

I use royal for details once the cookie icing is dry. It adheres well and gets soft to bite after sitting on the glace. In other words, it doesn't crumble in your lap when you bite into it like straight royal iced and decorated cookies do!

I hope that helps. icon_smile.gif
post #13 of 33
I'm like sweetsnmoore, I make mine thick first and then thin. The amount of water is really a variable every time. You want it kind of thick and goopy to flood and when you drop some off the spoon into the bowl count to 10 and watch it disappear. It should take about that long. HTH

PS, if the cookies are for you SueW I wouldn't add the white this time. If they are for someone else, do you have time to test? The wilton white is supposed to be edible and you really only need a bit.
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #14 of 33
sweetsnmoore, I looked at your heart cookie. You stated you used a modified Toba glaze? What did you do, to get it to look like that?? I f you dont mind ! Its beautiful by the way ! Thanks !
post #15 of 33
has anyone in here tried the Martha Stwarth glaze for cookies??

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Visit my website.. www.designmeacake.com
Blog: http://designmeacake.wordpress.com/
Check my Gumpaste  and recipe Tutorials in You tube
http://www.youtube.com/user/tonedna1
Check my store with DVD's and materials that I love
http://designmeacake.biz/DVD...


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