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Toba's glaze help.... - Page 2

post #16 of 29
I don't have any pictures of my cookies to show you but this is a royal icing recipe I use only for my cookies. Escpeically my Earth Day cookies. It may seem runny at first...but after I ice the cookies it "settles" out very nice and smooth. This will thicken but not harden like the regular royal icing we use for the flowers. I've never had any problems with spots and the colors take very well. This can easily be flavored too. Kids here like it as is.

2 egg whites
4 cups 10x sugar
food coloring

*Beat egg whites until stiff
*Add sugar and beat 1 minute

Too thick--add egg white
Too Thin--add sugar
Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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Jen

Life is short, Break the rules, Forgive quickly, Kiss slowly, Love truly, Laugh uncontrollably, and never regret anything that made you smile.
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post #17 of 29
Thread Starter 
Hmm... Maybe it is the temperature of my house. I keep it between 60-65 and I guess it's possible that could be to cold. It's now spring here in NH and it was 75 today so I will try the recipe again, including all the pointers everyone has given me and see what happens.

Kneadacookie, thanks for the encouragement not to give up. I love your cookies and I really admire your talent and I'm in awe of the vibrant colors without spots icon_biggrin.gif this was the (Sadly) fifth time I've tried it in the past 6 months! To get everything right, does it matter what kind of milk I use? I've been using usually skim milk that is generic brand but fresh and once I tried name brand Hood 2 % thinking maybe it's the fat content that's wrong. How long do you mix yours up, and what color company do you use, and do you bag it up and then knead it the next day or do you keep it in containers over night and then after stiring it up you add it to pastry bags?
I really do like the taste of it compared to the merinque taste but I'm so anal!

Jenlg, thanks for your recipe, I've tried egg whites before and their yummy but I was just licensed and inspected by the state so I can sell my cookies and I'm not allowed to use uncooked eggs. If you haven't posted that recipe in the recipe area you should because lots of people are always looking for a yummier RI!

Thank you everybody for your help, I'll post pictures the next time I make this recipe.

Happy Decorating,
Heather
post #18 of 29
it still happens to me too. that's usually why i try to do several extra cookie to pick the best of the bunch(satisfies the cookie monsters in my house too)

this is a cookie i made and sent to melvira last week. you'll notice the splotches in the yellow. i actually sent these cookies because i didn't have time to redo

dawn
kneadacookie
LL
There are no excuses for success!
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There are no excuses for success!
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post #19 of 29
i just noticed the white too
There are no excuses for success!
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There are no excuses for success!
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post #20 of 29
Thread Starter 
Yes, Yes, Yes!

That's it! I can't believe it does it to yours also! Your pctures on your web site are so perfect. I thought it just was happening to me.

It's like a Glaze disease icon_lol.gif

Dorctor we need a icing doctor here quick! Actually I love love Alton Brown's food scientist that he has to figure this out! Does someone have an in with him?
post #21 of 29
I'm about as far from an expert as it gets, but I have used toba's glaze a few times and I've started heating the milk in the microwave to get it hot - I think it helps the sugar dissolve better. Usually by the time I'm finished mixing everything, the glaze is cool and I go ahead and use it right away. Not sure if this will help - I've heard a lot about the dreaded spots, but I've never gotten them.
post #22 of 29
Thread Starter 
Hmmm... warm milk, you might be on to something here. What is the temp of your house when you decorate? I've been talking to peanut who thinks it maybe my house is too cold so it is taking longer to dry.

I keep it in the winter between 60-65 usually 62-64 though(Oil prices are KILLING me!).
post #23 of 29
I'm wondering if the white spots could be from flour on the surface of the cookie. The spots with a bit more flour on the surface might absorb the liquid in the icing and make those areas dry differently.
"Oh, drat these computers. They're so naughty and so complex. I could pinch them."--Marvin the Martian

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"Oh, drat these computers. They're so naughty and so complex. I could pinch them."--Marvin the Martian

www.chouxbakery.com
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post #24 of 29
Thread Starter 
What flour on the baked cookie? Do you mean when your rolloing it? I only roll my cookies in parchment so I add no extra flour or sugar. I would think if it was from cooked fluor it would be all over the cookies.

Anythings possible though.
post #25 of 29
I do keep my house pretty warm. I live in SC, so I have a much bigger problem trying to keep the kitchen cool in the summer The kitchen always seems to stay hotter that the rest of the house.
post #26 of 29
i don't use any extra flour when rolling either. that sounded good though

i had a party planning expo in march. i baked off over 2000 samples and iced them. the people i share a kitchen with put my racks in a samll storeroom which is very cold. when i went to pick them up, almost half of them were discolored. i was pretty upset. thank goodness they were just tasters. had that been an order, i could have been scr**ed. i now store my iced cookies in the office at the kitchen.
There are no excuses for success!
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There are no excuses for success!
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post #27 of 29
I don't use extra flour to roll either, and I don't have this problem with the spots. So I thought that might be it. Sorry.
"Oh, drat these computers. They're so naughty and so complex. I could pinch them."--Marvin the Martian

www.chouxbakery.com
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"Oh, drat these computers. They're so naughty and so complex. I could pinch them."--Marvin the Martian

www.chouxbakery.com
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post #28 of 29
Is it possible that the cookies aren't completely cool when you start decorating?
"Oh, drat these computers. They're so naughty and so complex. I could pinch them."--Marvin the Martian

www.chouxbakery.com
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"Oh, drat these computers. They're so naughty and so complex. I could pinch them."--Marvin the Martian

www.chouxbakery.com
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post #29 of 29
Thread Starter 
Sophiebell,

I always leave my cookies out over night uncovered after baking them, I heard there is moisture in the cookies that needs to dry up before adding icing to it. My routinue is to make all the dough (usually 6-8 batches) and then refrigerate them over night. The next a.m. I get up and heat up my stove then I take one package at a time out of the fridge as I'm rolling and cutting a package (assembly line) then they stay stored on cooling racks overnight. That same night I make up my icing and let that sit overnight also. The next a.m I carefully stack the baked undecorated cookies in food safe plastic containers to sit and wait for their turn. I then bag up or start kneading my icing bags. Then I start decorating. It really is a labor of love! I never knew how much time really went into decorating till I tried to do a special favor for someone and ended up staying awake for alomst 36hrs to get them done.

I'm thrilled to say I have someone here whos daughter has taken the crystallization problem as a science project (I don't want to name name's till I find out if it's okay) and I'm crossing my finger's that she will have answers for us all soon. They have some great hypothesis' of what it could be.
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