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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

6,251 topics in this forum

  1. Help needed for marshmallow and artificial banana cake-filling

    By MaryIsobel,
    • 7 replies
    • 626 views

  2. First attempt using a Zeoto Pen

    By Becky R,
    • 10 replies
    • 591 views

  3. Seized Processed Nut Butter

    By scott123,
    • 4 replies
    • 524 views

  4. do butterfat/milkfat/ghee have different crystalline structures like cacao butter?

    By jedovaty,
    • 2 replies
    • 314 views

  5. Cutout cookies

    By Tri2Cook,
    • 5 replies
    • 583 views

  6. Spraying chocolate for decoration, no air spray gun?

    By Ratatata,
    • 4 replies
    • 673 views

  7. Advice about piped chocolate decorations

    By tralfaz,
    • 2 replies
    • 481 views

  8. Airbrushing cocoa butter on a budget; equipment information

    By Becky R,
    • 1 reply
    • 517 views

  9. Small painted detail in molded chocolates

    By Becky R,
    • 17 replies
    • 1.2k views

  10. Replicating See's Candies

    By jauhe,
    • 19 replies
    • 1.2k views

  11. Draining chocolate molds right onto silicone mats?

    By Becky R,
    • 2 replies
    • 338 views

  12. Hacking an older Kitchenaid mixer to use the panning attachment

    By Becky R,
    • 9 replies
    • 862 views

  13. White chocolate issues

    By jauhe,
    • 3 replies
    • 469 views

  14. Cakes and tarts like you've (probably) never seen before

    By Alex,
    • 3 replies
    • 380 views

  15. Vegan Glazing Agent for Panning

    By choc.frogs,
    • 2 replies
    • 499 views

  16. Using praline in a filled chocolate

    By Britney,
    • 8 replies
    • 748 views

  17. Can I club together nutritional information?

    By mmoorree,
    • 8 replies
    • 537 views

  18. Pouring fondant

    By pastryani,
    • 1 reply
    • 298 views

  19. Help me think of another word for bonbon

    By JeanneCake,
    • 5 replies
    • 529 views

  20. Chocolate mousse on water+chocolate (Heston's)

    By Rasmus,
    • 3 replies
    • 480 views

  21. Gelatin bloom strength

    By Rachel1970,
    • 1 reply
    • 357 views

  22. How to thicken nut spread?

    By Clementus,
    • 16 replies
    • 1.4k views

  23. Using fruit puree in caramel

    By tralfaz,   
    • 1 reply
    • 477 views

  24. How many chocolate shells in 1 kilo?

    By TokyoJ,
    • 4 replies
    • 781 views

  25. ISO easily moldable, smooth dough that doesn’t shrink or expand during baking

    By Duvel,
    • 8 replies
    • 544 views
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