I just got "The Well-Decorated Cake" and "Creative Cookies" last night. Man is that woman talented! Now I want to stay home from work and practice, practice, practice!!! She makes it all look sooooo easy!
Does anyone know if her recipe for Glace Icing can be flooded as is or does it have to be diluted?? I'm so anxious to go home after work and try to duplicate anything of hers!!!
Toba Garrett's Glace' Icing
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.
The recipe is for flooding, and to do the outlining, she suggests taking a 1/4C (?) of the icing out and adding a few teaspoons of powder sugar to thicken. Unfortunately, I returned that book yesterday so someone with the book will have to answer that better for you. 
Joan
I have the book...I just wanted to make sure I was understanding correctly that this icing is for flooding....didn't want to mess up before I even get started good! lol
the recipe as is, is for flooding she has another recipe that is called glace ouline icing...
Okay great! Thanks...stay tuned for pics of my attempt!
Some of the pics in her book have the glace then topped with some royal decorations.
yes as long as it has dried/hardened enough..
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