You can easily pipe over the glace icing with royal. I wait until the glace dries a little, but I heard others had success piping when it was still wet. The glace spreads a bit too much for me to use it for piping, but maybe it you added more powdered sugar, it could be used for piping as well?
I made Toba's "Glace" icing and I followed to a "T", but for some reason, it was "runny" and it "ran" all over the place. Should I add more powered sugar? I also could not get the "red" that I was looking for and I used Wilton's Christmas red. I need a really red for the "thank you" gift I'm giving to those who contributed $50 or more dollars for the aidswalk I participated in. I did the "awarness" ribbon. I used Martha's Stewart's Sugar Cookies I recipe. I get great reviews with that recipe, but I noticed this time when I baked them, they spread - I now know that I need to "chill" before baking.
i use toba's all the time. make sure you add enough powdered sugar to get the icing thick enough to accent with. i like toba's better than royal because it doesn't break as easy
babyj did you outline first and then flood? real red should come if you let the icing sit a while.
I actually prefer Toba's glace to royal because it is easier to make up and cheaper. I just make it to my liking and don't go by the recipe so much. If I need it to outline, I eyeball it (as Rachel Ray says). First I add the milk to the powdered sugar, just enough so that it is pretty stiff and then add the corn syrup just enough for that glossy but still stiff consistency. If I need to flood, I add more liquid until it is the consistency that I need.
HTH
I definately prefer toba's icing to royal. Antonia's royal is a little bit shiny, but you can't beat the shine of toba's. I just add powdered sugar till I get the right consistency for the details. All of my cookie photos in my gallery were done with toba's, except the halloween ones.
mitsel8- where can I see your photo's? You mentioned they were in your gallery--I'm sort of new here and don't know how to go to ones individual gallery.
Flowerpot,just click on the photos button at the bottom of her message and her individual pics will come up.
Hello All!
I made Toba's Glace icing again last night, thinking that I "missed" something and it still came out thin, but I did decide to add more powder sugar, which I didn't do at the time cause I was trying to get the "red" color right. I did let it sit overnight, but it's still not red. I've been using christimas red gel color by wilton, but it still looks a bit orangy. The more I add, the more I taste the color. I've added butter flavor extract along with the vanilla, which I read somewhere on the forum for another recipe, so that did cut the after taste down some. What brand and what "red" color should I use to get the "fire engine" red color that I want? Thanks!
Hello,
I want to decorate some dolphin cookies for my daughters birthday next month but I have never done that before.... 
I read about Toba icing but I can't find her recepi anywhere. 
Can anyone tell me how to make this icing so I van try is ?
It would be great if the measurements are in grams because I am dutch and live in Holland (europe).
Thanks ! 
Nicole
Hi nnicole1234
Here's the recipe, but I couldn't figure out how to convert to grams/metric.
1 lb powder/confectionery sugar
6 tbs milk or water if dairy is a concern
6 tbs light corn syrup
1/2 tsp butter flavor extract*
1/2 tsp vanilla extract*
* I added this myself, not part of the original recipe.
mix powder sugar and milk in a bowl - until "heavy cream" consistency
add corn syrup - mix well
add flavor or any flavoring of your choice
If it's too running, which I have run in to, add more powder sugar until the desired consistency.
If you can find her books on her website - www.tobagarrett.com and her Cookie book - Creative Cookies.
Good luck!
I only use toba's glace, I add small amts. of water instead of milk just to wet the sugar then add corn syrup until I get the perfect consistency, I outline & flood with the same icing & I never have a problem, also I add butter flavor and clear vanilla & everyone loves it.
Thanks everyone for the info. I made the icing and it was runny. I should have added more powdered sugar. Also, question about coloring. I tinted the icing a few colors and they were fine but I wanted white. The icing was kind of clear and it didn't really dry white. Should I have added more powdered sugar to get it whiter or what am I missing?
mitsel8 the recipe also calls for 1 teasp of vanilla. i also add almond extract also
For the really "red red" you should use Americolor food gels. They are awesome and you only need a little bit. They have a few different versions of red and they have a white too. If you go to a site that sells Americolor, they normally have a color chart. I know Cake Central sells Americolor now, but I don't know if they have the color chart. Sugarcraft sells them. They also make a white, and I just purchased it but never tried it yet. They have a super red that I have been told is a great red, but they also have a few other reds. You only need a few drops and it works awesome....wilton you normally have to use the whole jar!
I just made some black bats for Halloween and I only needed a drop or two. Americolor also has some really great hues...teal, electric pink, etc.
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