The Royal Icing I made yesterday worked like a charm. Piped beautifully, dried like a charm & isn’t too hard to eat. I tested it this morning. Couldn’t let unsuspecting people do it. Have read up more on the icing & will definitely flavor it next time with vanilla extract. I suspect that will improve the taste immensely.
Notice the difference in the looks of the blue bell (Royal Icing) and the white bells (Tobia's Glaze).
The recipe made a huge batch & I go a lot of cookies decorated using it. However, happily, I still have almost a full batch of cutout cookies left. That gives me the perfect excuse to try Tobia’s Glaze.
Like the Royal Icing, it has a very short list of ingredients. The glaze mixes up very nicely. It’s a bit runny so I let it sit for a short while. That thickens it up some so I add some to my decorating bag.
Personally, I think it tastes better than Royal Icing. It flows really easily. A bit too easily so that I’m going to have to spend sometime learning how to work with it. If you get too close to the edge of the cookie, it flows right off the side of it. That’s something though that practice will cure. The glaze dries nicely and sets up hard enough to stack the cookies.
The thing I like best about it is the transparent effect the glaze has. This icing has lots of possibilities! Definitely the thing to use if you’re decorating a window or anything you want to have a crystal look.
Tags: blog, cutout cookies, food, glaze, Tobia's Glaze