I used Toba's glaze icing for the first time on my trial cookies and they taste great, but after about 24 hours of sitting, one cookie developed a crack in the icing and on the other one, the green seeped into the red. I waited hours before doing the green and it looked fine for a while. Also, the white "flow icing" is fairly transparent and the yellow color of the cookie shows through. I've included photos of each one. Can someone tell me how to remedy these issues? They taste great and I would like to use this icing on my cookies.
Thanks,
Kathi
I'm not an expert on Toba's glace-- I've only used it once or twice. But for the colors running, I'm wondering if it's the kind of food coloring you're using. What brand do you use? I've found that some run more than others.
No suggestions other than to try another recipe. I loved the taste, but just didn't have any success with Toba's recipe.
I can't remember off hand, but does it have meringue powder in it? I wonder if adding that to the recipe would help any. Anyone know?
Sorry I'm not really any help!
Well I can address 2 of the issues.
1. add white color to the base icing to make it non see through. I do it to every batch so that even the colors are a more true color. just a few drops will do.
2. Seeping comes from humidity and not letting it dry long enough. And by long enough I mean overnight. But even then the colors tend to seep. I have started using a regular flow royal icing instead f that because 1, it dries faster, and 2, there is much less seeping. But even royal will seep in high humidity.
As afor the cracking I hav never had that. Make sure you don't move them while they are drying is all I can suggest.
HTH Julia
I'm using Americolor food coloring. By white color do you mean the Wilton Whitener or is there an actual white food coloring?
No, it doesn't have meringue powder in it at all.
So, what if I use royal to outline. Do you think Toba's will still seep?
Thanks again,
Kathi
Well there goes that theory! Americolor has given me the best results for colors not running. If you outlined in royal it would probably fix it, since it dries so much faster than the other glazes.
Americolor has a white food coloring... but it's pretty much the same as the Wilton whitener (Titanium dioxide... sounds so appetizing, doesn't it? 
) If you already have the Wilton, it's pretty much the same thing.
the cracking would have occured if you moved the cookies while they were still drying. if you left them alone, they shouldn't crack.
i use chefmaster whitener, but the wilton should be fine. and yes, just add a few drops to your main batch before adding colors. also, you might want to add a little thicker where your white was.
sometimes i get seeping, if
1. i try to add the next color too soon
2. if my colors are oversaturated
3. if my outline icing is not thick enough
the cookies look great though. keep at it. you'll be the toba icing pro
I use the Toba glace icing all the time on cookies. I add extra powdered sugar to the icing I outline with so that it will be thicker. I have never had any colors run together. I hope you find a solution because it tastes so good.
Okay, well I'll try a new batch in the next couple of days. I think I did a number of things wrong.
1. I moved them while wet.
2. I didn't know you could oversaturate with color (I probably did).
3. My outlines were NOT very thick.
Back to the practice board!
Thanks for all the help. You guys are great!
Kathi
i always think it's better to add coloring a little at a time. you can always build up to a color, but it's really hard to come back from something that's too strong.
Quote by @%username% on %date%
%body%