I love using Toba's Glace but the last time I used it I noticed the colors bleeding onto each other even my royal icing was bleeding. I let my cookies dry for over 24 hours. What can I do to keep my colors from bleeding??? Also how long do you let the glace dry before adding details???
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The only time I had a bleeding problem was when I piped green and red next to each other. It was also before I started adding the brite white to the icing. I read in a different post to keep from over-saturating the icing with food color, and that seemed to help.
Quote:
Originally Posted by shiney
Susie, it does dry hard enough to bag and stack. I've had great reaction using it, tastes yummy! I've been turned onto Antonia74 RI and liking it, much better than the RI I used previously. Both are very good.
Susie, it does dry hard enough to bag and stack. I've had great reaction using it, tastes yummy! I've been turned onto Antonia74 RI and liking it, much better than the RI I used previously. Both are very good.
Thanks for the info...I've made the Antonia74 RI recipe and my family loves it, but I still want to try Toba's Glace.
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