So, here we are – Labor Day. My boyfriend is laboring away at the office and I’m laboring away at home. My intent was to have these favors DONE by today, but life has gotten in the way this weekend. I’m not complaining though – we worked hard and we played hard… and this morning, I tried to hold him hostage. But failed. Miserably.
This afternoon’s first step was to get the cookies outlined and prepared to flood. Usually, I use a stiffer royal icing or buttercream to do this, but today I decided to try Wilton’s piping gel. Perhaps I should have read the reviews on this first, because I’m not entirely sure it’s going to do what I need/want it to do, but I decided to try it. Really, I just need it to act as a barrier so I can flood the cookies with royal icing and not have a giant mess.
Here goes nothing.
Update: So, it appears to have worked, but the piping gel is pretty sticky.
I used Wilton tip 3 for the piping in traditional icing bag. We’ll see if it hardens at all… I think I learned my lesson though – glace piping icing for outlining. HOWEVER, it did stand up to the flooding, so I’m pleased today. Mission accomplished.
This afternoon’s second step was to flood the cookies with glace icing. Glace icing is like royal icing, but it doesn’t use egg whites or meringue powder. This was one of the main lessons of Toba Garrett’s class – how to use this icing to make beautiful cookies… Her book has beautiful and inspiring ideas. You can also thicken it to make outline icing, which would probably be a much better idea than my piping gel plan…. details on that below.
- 1 lb (454g) - 10x confectioner's sugar (10x - 3% cornstarch)
- 3 oz (4.5oz or 128 g) - light corn syrup
- 3 oz - milk (water, soy milk, evaporated milk - whole has better flavor)
- *Flavor options: 1 tsp concentrated extract OR 1tbsp alcohol or liqueur OR 2-3 drops of concentrated candy oils
- In mixing bowl, thoroughly mix the sugar and milk first. The icing should be very soft and have a heavy cream texture before adding the corn syrup.
- Add the corn syrup all at once and mix until just combined.
- Divide icing into several bowls. Flavor each bowl with extracts, alcohols, or candy oils.
- Color each bowl of icing as desired (gel colors work best.) Cover the bowl with plastic wrap to prevent drying.
Toba Garrett’s Glace Outline Icing
4 oz (114g) – Glace Icing
6-8 tbsp (37g-56g) – 10X confectioners sugar
Mix until combined. This icing should very stiff. If it’s not stiff enough, add additional confectioners sugar until you have medium-stiff consistency. Wrap the icing with plastic wrap to prevent drying.
Tips to Make It Easier:
- Instead of using an icing bag for flooding, buy squirt bottles. (I bought mine at Sally Beauty Supply) This allows more control over flooding and cleaner work. I MAKE HUGE MESSES trying to use glace icing in icing bags. When I took the class at ICE, I literally had icing all over my hands, clothes, parchment, and my cookies were REALLY ugly. I felt like a 5 year old in a class of professionals. Squirt bottles = heaven.
- Fill squirt bottles using a funnel on a covered surface.
- To fill cookies, start from the edge you piped and work your way in to the center. You don’t have to make each line right next to each other – the icing will naturally spread and you can fill the other parts in if they don’t fill completely.
There are all kinds of nifty things you can do with this icing, but for my purposes, I just needed to fill my cookies with a single color. You should let the glace icing sit for at least 24 hours before it’s considered “done”. These will have a pretty sheen on them… no pearl sheen because I forgot to put it in the mix. Oh well. 🙂 Oh -and my pretty robin’s egg blue? It’s a combination of Wilton’s sky blue and cornflower blue. A little more sky than cornflower, but I think it’s pretty. For flavoring, I used raspberry candy oil… blue raspberry, duh. (The ICE class focused on matching colors with flavors… like orange is orange… and lemon is yellow… and Godiva Chocolate Liquor is brown (and TO DIE FOR!)…