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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. How to make date paste?

    By mmoorree,
    • 9 replies
    • 1.1k views

  2. Flour or cornstarch for peach pie?

    By MaryIsobel,
    • 14 replies
    • 1.9k views

  3. Caramel Sauce

    By Dark side,
    • 4 replies
    • 1.1k views

  4. Sourcing: The graham cracker.

    By Lindacakes,
    • 17 replies
    • 1.4k views

  5. Marshmallow/nougat bonbon

    By Louisedk,
    • 7 replies
    • 1.5k views

  6. Flaky Roti help

    By pastameshugana,
    • 9 replies
    • 1.4k views

  7. Airbrush

    By 1ciagirl,   
    • 1 reply
    • 902 views

  8. Double Chocolate Mousse Bombe - refrigerated storage

    By Darienne,   
    • 1 reply
    • 842 views

  9. Ganache shelf life

    By Chocolate_touu,
    • 4 replies
    • 1k views

  10. Why are tart pans fluted?

    By chef koo,
    • 6 replies
    • 1.2k views

  11. What's inside Skittles?

    By no10,
    • 1 reply
    • 1.3k views

  12. Buying a Used Novasina Labmaster Water Activity Machine...Is This a Good Deal?

    By DomDeFranco,
    • 5 replies
    • 809 views

  13. Hazelnut paste ganache

    By parameda,
    • 12 replies
    • 2.1k views

  14. chocolate transfer sheets for Easter eggs

    By eglies,   
    • 8 replies
    • 1.2k views

  15. Next step roaster for 2kg/5lb cacao/cocoa beans?

    By jedovaty,
    • 0 replies
    • 793 views

  16. Rusty looking chocolate

    By Dark side,
    • 10 replies
    • 1.7k views

  17. Cake Flavor Question: Opinions, Please.

    By AKS613,
    • 11 replies
    • 1.3k views

  18. Advice on adding whey protein powder to breads and cakes, please.

    By cteavin,
    • 20 replies
    • 5.2k views

  19. Blancmange

    By Susanwusan,
    • 1 reply
    • 617 views

  20. Faster way of cleaning molds

    By Dark side,
    • 5 replies
    • 1.2k views

  21. Using dulce de leche in baking

    By Susanwusan,
    • 5 replies
    • 960 views

  22. What Type of Flour is "De Farine" in French Patisserie books?

    By DomDeFranco,
    • 7 replies
    • 1.7k views

  23. Tart shell machine

    By beesknees,
    • 1 reply
    • 829 views

  24. Can you help me identify this fried treat?

    By Kim Shook,
    • 5 replies
    • 967 views

  25. Warm Kitchen Responsible for Loss of Temper on Dipped Pieces?

    By ogjamesfranco,   
    • 2 replies
    • 493 views
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