Pastry & Baking

6,251 topics in this forum

1. "Making Artisan Chocolates" by Andrew Shotts 1 2 3 4 7

   By choux, January 4, 2007
   • 158 replies
   • 44.5k views
   • 
   • RuthWells
   • November 24, 2011

2. Storing opened condensed milk

   By Hassouni, December 3, 2011
   • 12 replies
   • 44.4k views
   • 
   • Kerry Beal
   • December 5, 2011

3. eGulleters' Plated Desserts 1 2 3 4

   By chiantiglace, March 16, 2005
   • 81 replies
   • 44.3k views
   • 
   • Lior
   • September 28, 2008

4. Neutral Cold Mirror Glaze

   By David J., October 2, 2007
   • 17 replies
   • 44.2k views
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   • David J.
   • October 5, 2007

5. Walnuts vs Pecans

   By CanadianBakin', July 8, 2007
   • 18 replies
   • 44.1k views
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   • butterscotch
   • November 27, 2008

6. The Savory Baking Topic 1 2 3 4 10

   By Anna N, August 27, 2014
   • 243 replies
   • 44k views
   • 
   • blue_dolphin
   • March 22

7. Madeleines: Tips & Techniques 1 2 3 4

   By MartyL, January 10, 2003
   • 95 replies
   • 43.8k views
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   • Franci
   • June 25, 2017

8. Selling Chocolates at Shows and Farmers Markets 1 2 3 4

   By carol lang, October 7, 2009
   • 80 replies
   • 43.8k views
   • 
   • Siobhan
   • April 3, 2022

9. Do you use Boxed Cake Mixes? 1 2 3 4 10

   By pam claughton, April 22, 2005
   • 230 replies
   • 43.7k views
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   • CaliPoutine
   • March 25, 2007

10. Black Cake and Browning 1 2 3 4

    By hummingbirdkiss, March 20, 2007
    • 99 replies
    • 43.5k views
    • 
    • hummingbirdkiss
    • November 21, 2015

11. Can you freeze Creme Brulee?

    By phan1, January 13, 2009
    • 7 replies
    • 43.4k views
    • 
    • pastrygirl
    • January 14, 2009

12. Re-melting caramel?

    By HeatherAvila, May 13, 2015
    • 14 replies
    • 43.2k views
    • 
    • Chocolot
    • December 26, 2023

13. Demo: Baguette a l'ancienne 1 2

    By jackal10, September 4, 2005
    • 44 replies
    • 43k views
    • 
    • Desiderio
    • September 18, 2006

14. Enrober Questions 1 2 3 4 5

    By Truffle Guy, March 2, 2007
    • 106 replies
    • 42.7k views
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    • YetiChocolates
    • April 2, 2015

15. Establishing and Working with Homegrown Sourdough Starter 1 2 3 4 13

    By ElsieD, October 7, 2014
    • 303 replies
    • 42.6k views
    • 
    • joiei
    • July 21, 2018

16. "Cake Bible" by Rose Levy Beranbaum 1 2 3 4 5

    By freddurf, September 8, 2005
    • 102 replies
    • 41.9k views
    • 
    • JeanneCake
    • June 27, 2023

17. Gingerbread Houses - Pictures 1 2 3 4 5

    By maggie, November 30, 2005
    • 101 replies
    • 41.3k views
    • 
    • Kendi
    • December 8, 2009

18. Brownies – The Topic 1 2 3 4 12

    By Saffy, September 30, 2002
    • 290 replies
    • 40.8k views
    • 
    • Shel_B
    • November 26, 2014

19. Exotic Orange Cake 1 2 3 4 5

    By Abra, August 8, 2004
    • 117 replies
    • 40.7k views
    • 
    • Tweety69bird
    • September 11, 2006

20. Caramel separated....what happened? 1 2

    By Bentley, June 20, 2016
    • 48 replies
    • 40.1k views
    • 
    • Jim D.
    • July 30, 2020

21. Polycarbonate Molds: Sources, Selection, Use, Care 1 2 3 4

    By Patrick S, April 5, 2006
    • 87 replies
    • 40.1k views
    • 
    • JoNorvelleWalker
    • April 25, 2020

22. Dark Fondant Colors: How and Why? 1 2

    By JeanneCake, January 12, 2005
    • 48 replies
    • 40.1k views
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    • chefpeon
    • January 26, 2009

23. Gianduja: The Topic 1 2 3 4 8

    By Mette, February 23, 2008
    • 180 replies
    • 39.6k views
    • 
    • Kerry Beal
    • March 29, 2023

24. Panna Cotta: Recipes & Techniques 1 2 3 4 5

    By Suvir Saran, April 9, 2003
    • 121 replies
    • 39.4k views
    • 
    • Okanagancook
    • October 1, 2016

25. Perfectly Shaped Hard Toffee Pieces... How? 1 2

    By xxchef, August 17, 2010
    • 29 replies
    • 39.2k views
    • 
    • xxchef
    • August 25, 2010