Antonia 74 Icing Vs Toba's Vs Traditional Royal Icing

Baking By heidinamba Updated 2 May 2006 , 8:29pm by MikeRowesHunny

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heidinamba Posted 2 May 2006 , 8:17pm
post #1 of 3

Icing questions.........

I see from reading the forum that many people prefer the antonia74 icing. I've never made it. Can you tell me why you prefer this one? I have made Toba Garretts glace icing a few times and I like it alot and it tastes wonderful but I don't get good results when I want to make really fine lines with it or small writing. I've read that the royal icing gets really hard when completely dry and that does not sound very appetizing. Does the antonia74 icing get really hard? When I make Toba's icing, it gets hard enough to stack but I'm still able to dent it with me fingernail. I usually use melted wilton candy melts for my cookie icing and everyone absolutely loves it. I also love it but the appearance of the finished cookies is not as smooth and elegant as a royal type of icing. I want to have another option.

One more question - What tip is the best for small fine writing? I have size 1, but too much icing seems to flow out and I don't get a fine line. I've only tried it with Toba's icing - maybe another recipe of icing would give me better results with writing?

Help! I want to perfect these small details so that my cookies look as professional as possible.

2 replies
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KHalstead Posted 2 May 2006 , 8:23pm
post #2 of 3

I think antonia's royal icing is a great doesn't get "rock" hard you could definitely dent it with your fingernail but it gets hard enough that you can write on them with edible markers or paint on them with your gel colors and what I LOVE about it as opposed to the glace icings is that you can leave it on the thick side or thin it down to whatever consistency you need, I usually use a tip 1 for very small writing or details and I usually have to thin the icing down a bit when using such a small tip but I have had nothing but good results with antonia's icing. It does take a while to dry, I leave mine out overnight but I think it's a great match to the no fail sugar cookies as far as taste goes and it decorates very well.

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MikeRowesHunny Posted 2 May 2006 , 8:29pm
post #3 of 3

I've tried Antonia's icing and I didn't like working with it at all - I prefer traditional royal made with salmonella free egg whites. Just my personal preference!

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