I'm making baby shower cookies next week and I need to know how long Toba Garrett's glace icing takes to dry when flooded on a cookie before I can add the details? Having never used it I need all the tips I can get. Thanks in advance.
Did you mix it for as long as it says to?
Did you wash everything you are using to make it with dish soap and Vinegar too?
Usually it's one of these two things that causes the failure, IMHO, and in my limited knowledge. Good luck! 
Yep, wash and wash again, and then rinse with vinegar - everything that will come in contact with the RI. I've learned the hard way too, I just love working with RI, so I've persisted. It's so frustrating when it goes wrong. 
I don't have much experience with Toba's - I tried it once and found it too runny to work with. Tastes nice though!
You could also try meringue powder BC (from karenscookies.net) - I've been meaning to try it for ages but still haven't.
I just love the Antonia74 RI. Once you get used to the long mixing time (walk away from the mixer!), it is awesome!
I agree that you may have had some sort of grease contamination.
FYI- My last batch of cookies, I added 1/2 tsp vanilla and 1/2 tsp of butter flavoring to the icing recipe, and BOY was is GOOD! Tasted like a buttercream.
I love Toba's! When you mix it up, be sure to add some brite white food color. It will help prevent the icing from getting cloudy or splotchy, and it makes the icing a bit more opaque. If it's too thin, add more powdered sugar. For outlining consistency, keep adding powdered sugar until it resembles peanut butter. If you want thinner icing, add more corn syrup. It's very versatile! Don't hesitate to play with it to get the consistency you want.
When I'm doing a bunch of cookies, I will flood one color at a time, doing all the cookies with that color. By the time I'm done with all the cookies, the icing is dry enough to move onto the next color. If you're adding details in a dark color, it's best to let it dry overnight in order to lessen the chances of the dark color bleeding into the other colors. You can bag the cookies after they've been allowed to dry 24 hours.
How long do you have to wait after baking the NFSC until you can ice them with Tobas glace?
Thank you.
I love Toba's! When you mix it up, be sure to add some brite white food color. It will help prevent the icing from getting cloudy or splotchy, and it makes the icing a bit more opaque. If it's too thin, add more powdered sugar. For outlining consistency, keep adding powdered sugar until it resembles peanut butter. If you want thinner icing, add more corn syrup. It's very versatile! Don't hesitate to play with it to get the consistency you want.
When I'm doing a bunch of cookies, I will flood one color at a time, doing all the cookies with that color. By the time I'm done with all the cookies, the icing is dry enough to move onto the next color. If you're adding details in a dark color, it's best to let it dry overnight in order to lessen the chances of the dark color bleeding into the other colors. You can bag the cookies after they've been allowed to dry 24 hours.
Toba's actually crusts over pretty well. I found that I could follow up with colors more quickly than I thought. I did 225 of the Valentines cookies in my gallery in a day. I think the longest I waited was about an hour and I don't know that I even needed to wait that long.
As for how long before you can ice them. You should wait until the cookies are completely cool before icing. That's my opinion anyway. Makes the cookie more stable.
Thank you all for all your wonderful advice. I've used that RI recipe for years and never had a problem until just recently. I only bake for family and friends, but I still keep my icing stuff separate from everything else, but that doesn't mean there wasn't some grease contamination. No change in the brand of ingredients either. The cookies were cool as they were baked the day before. Again I thank you all.
I tried Toba's glace for the first time yesterday and it was either WAY too thick or too runny. I couldn't seem to get the right consistency. Any suggestions?
The look of it was sure nice though. Real shiney and pretty.
I tried Toba's glace for the first time yesterday and it was either WAY too thick or too runny. I couldn't seem to get the right consistency. Any suggestions?
The look of it was sure nice though. Real shiney and pretty.
I can't figure out how you guys get shiney TG. Mine goes on shiney, then drys mat finish
Sounds like no matter what icing I use it's dicey. I wish someone could come up with a "no fail" cookie icing recipe that is easy to make, somewhat shiney when dry, easy to spread and can be easily made into a thicker icing for detail work and doesn't go blotchey, and then share it with us. Please!!!! At least from reading the posts, I'm not alone with my icing woes. In the meantime I'll keep on trying. Again thank you so much.
I love Antonia's RI. B/c it's so thick I usually add some Corn Syrup to it before coloring it & the appearance isn't as dull. It can be thinned or thickened as you like. I've never had a problem w/ it. I would recommend washing your bowl & beaters w/ Dawn then I usually put some vinegar on a papertowel & rub every nook & crany of my paddle attachment & give the bowl a good wipe too.
I like the shiny finish of TG, but I hated the consistency, like mentioned too thick or too thin. I'm an Antonia girl
I agree with the consistency, it's so hard to get it just right. I sometimes will outline in RI and flood with TG, simply trying to keep it from running off the cookie, because sometimes you think it's on and fine, set it to dry, and you go back and it's run over.
I have tried Alice's Cookie icing twice now....It tastes REALLY good (I think because of the butter). The only problem with it is that in order to get it thin enough to flood a cookie nicely, the icing starts to seperate. The more water you add, the more it seems to seperate. It also takes a while longer for the cookies to dry enough to stack or package...about 48 hours. But is does taste good, just like butter cream!
I have tried Alice's Cookie icing twice now....It tastes REALLY good (I think because of the butter). The only problem with it is that in order to get it thin enough to flood a cookie nicely, the icing starts to seperate. The more water you add, the more it seems to seperate. It also takes a while longer for the cookies to dry enough to stack or package...about 48 hours. But is does taste good, just like butter cream!
Have you ever tried thinning it with corn syrup vs. water or will that break the meringue powder down as well?
By the way sarah0418, I just looked at your cookes and they are adorable! What is your opinion of Antonia's icing? Is it rock hard?
thank you for the compliment on the cookies. I really do enjoy making them. I have not tried thinning it with corn syrup, that may be something I will try.
On antonia74 icing, I love it. It dries hard enough to stack and package (ex: my baby cookies), but it is soft to bite into. The very top layer has the "harder" crust, but the inside of the icing stays soft. I love it. IMHO it is the easiest to use for decorating.
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