Question Sabout Toba Garret's Glaze ....
Decorating By Kookiefool Updated 1 Feb 2009 , 10:36pm by Parable
A while back someone recommended this glaze to me, and I'd like to try it. However, I need it in chocolate. Could someone suggest whether I'm better off using unsweetened chocolate squares or cocoa powder, or are both acceptable, and how much of each would you suggest be used?
Also, is the glaze thick enough to be piped into sort of a flattish kiss shape in the middle of the cookie, or would I need to thicken it with some added powdered sugar?
Thank you!
Toba Garret's Glaze:
1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired
In a mixing bowl, mix the sugar and milk first. Add corn syrup just until combined.
Divide to flavor and add color.
not sure about the whole chocolate thing, but it's thick enough to pipe with.....I don't follow the directions though b/c when you do that it's a "flood" consistancey in my opinion. I mix the sugar with the flavor and the corn syrup then add the milk a little at a time till I get a piping consistency, pipe then add more milk to get it to a flood stage.
it does hardern really well, you just have to give it longer. I let mine dry overnight and then all day to make sure and they were perfectly fine to stack. I guess it is a little like royal, but tastes SOOOOO much better and it's still soft on the inside so it doesn't break your tooth while you're trying to eat it like royal does
This is my cookie icing of choice. It can be thickened or thinned, made in small amounts or large (I often need just a little bit, and will mix 1 cup powdered sugar to 3 tsp. milk & cornsyrup). It takes a while to completely dry, but it never gets crunchy hard. Add some brite white food color when you mix it up and you'll avoid getting cloudy, spotty icing.
Sounds exactly like what I'm lookiing for, and will try it. Thank you!
Any suggestions on how to make it chocolate? Would I be better off using cocoa powder or melted unsweetened chocolate?
So, is Toba's glaze not really a glaze but more like royal icing? Does it harden?
If you want a chocolate icing maybe you should just thin down some melted chocolate with a little crisco.
No, it's not really like royal. You can't pipe flowers or figures out of it. It does dry firmly, not hard. It can be thickened to outline, but unlike royal it won't add dimension; won't "stand up" -- you can't pipe leaves with it. Does that make sense?
To make it chocolate add cocoa powder. You will have to adjust the amount of liquid.
amoos, that is the flood consistency for her icing. According to her book, you should add pwd. sugar to thicken as needed. Which sounds like what you're doing.
honeydukes, oh ok thanks....i just start out with ALOT less of the milk and do my outlining then add most of the milk, although i never add all of it, to finish flooding. Don't really care what the exact recipe is, all I know it tastes good and works perfect for me 
Hi, I need an icing to use on ice cream cones to make it look like real ice cream. I tried Royal, but it gets very hard and can break the kids teeth. Does Toba's Glaze hold up to look like ice cream?? For serving, I will have to put 50 ice cream cones in a basket, I don't want them to get messy when they touch.
Can someone please tell me if Toba's is what I'm looking for?
Thanks
Hi, I need an icing to use on ice cream cones to make it look like real ice cream. I tried Royal, but it gets very hard and can break the kids teeth. Does Toba's Glaze hold up to look like ice cream?? For serving, I will have to put 50 ice cream cones in a basket, I don't want them to get messy when they touch.
Can someone please tell me if Toba's is what I'm looking for?
Thanks
I'm not sure what you mean by "to use on ice cream cones." Are you talking about cookies shaped like ice cream cones or actual ice cream cones? Do you need an icing to pipe something dimensional -- if so, Toba's icing won't work for that.
If you are wanting to make "pretend" ice cream in a cone, use Rice Krispie Treats. Shape the RKT into balls the size of your scoop. Then dip them into coating chocolate. You can let some of the chocolate drip down the cone for a "melted' look. Top with sprinkles.
Hi, I need an icing to use on ice cream cones to make it look like real ice cream. I tried Royal, but it gets very hard and can break the kids teeth. Does Toba's Glaze hold up to look like ice cream?? For serving, I will have to put 50 ice cream cones in a basket, I don't want them to get messy when they touch.
Can someone please tell me if Toba's is what I'm looking for?
Thanks
I'm not sure what you mean by "to use on ice cream cones." Are you talking about cookies shaped like ice cream cones or actual ice cream cones? Do you need an icing to pipe something dimensional -- if so, Toba's icing won't work for that.
If you are wanting to make "pretend" ice cream in a cone, use Rice Krispie Treats. Shape the RKT into balls the size of your scoop. Then dip them into coating chocolate. You can let some of the chocolate drip down the cone for a "melted' look. Top with sprinkles.
What a great idea, Honeydukes! I'm definitely going to remember this one!
Honeydukes, thanks for the reply. I do want "pretend" ice cream in a cone. I'm attaching the picture of the ones I made with Royal Icing. It looks nice, but very hard to eat.
I tried the "Airdried Buttercream Icing" recipe I found on CC, it worked very well, but it tasted salty. It was weird because the ingredients don't contain salt!!! It was just Icing Sugar+shortening+Meringue powder!!
Hi, I need an icing to use on ice cream cones to make it look like real ice cream. I tried Royal, but it gets very hard and can break the kids teeth. Does Toba's Glaze hold up to look like ice cream?? For serving, I will have to put 50 ice cream cones in a basket, I don't want them to get messy when they touch.
Can someone please tell me if Toba's is what I'm looking for?
Thanks
Toba's glace icing (or any of the glace icings for that matter) are not what you are looking for. Icings are more liquidy and are better for cookies. You are looking for a buttercream type frosting that can be piped (as opposed to a glace icing which is flooded onto a surface). Hope that helps answer your questions! 
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