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BlakesCakes
Posted 10 Feb 2006 , 2:44am
post #2 of 2
Are you talking about Toba's glace icing for cookies?
If so, I don't think you could thicken it enough to make it hold a form like a shell. I think the corn syrup in it would always keep it too soft for holding a complex shape. You might be able to get it to do an elongated bead using a #5 or #6. Another option is a crusting buttercream for the border.
Rae
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