Pastry & Baking

6,278 topics in this forum

1. REPORT: 2012 Candy and Confection Conference 1 2 3 4 5

   By RobertM, March 16, 2012
   • 120 replies
   • 33.9k views
   • 
   • Prabha
   • March 31, 2012

2. Caramel Sauce 1 2 3 4 5

   By EllenC, August 21, 2004
   • 106 replies
   • 33.8k views
   • 
   • pastrygirl
   • January 29

3. Help with white chocolate modeling clay

   By ChocoGrok, January 11, 2007
   • 21 replies
   • 33.7k views
   • 
   • Tirrikka
   • December 12, 2011

4. Using gelatin in ice cream

   By paulraphael, June 12, 2008
   • 24 replies
   • 33.5k views
   • 
   • McDuff
   • April 25, 2009

5. Panning - but not for gold! 1 2 3 4 6

   By Kerry Beal, December 22, 2014
   • 148 replies
   • 33.5k views
   • 
   • SweetandSnappyJen
   • February 3, 2024

6. Shelf life of homemade confections 1 2

   By carol lang, January 26, 2009   

   • Confections
   • 42 replies
   • 33.4k views
   • 
   • Darienne
   • October 27, 2011

7. Pricing for Chocolates 1 2 3

   By Tweety69bird, August 31, 2005
   • 58 replies
   • 33.4k views
   • 
   • Edward J
   • March 17, 2010

8. Making Marmalade: Tips & Techniques 1 2 3 4 6

   By Jim Dixon, December 14, 2002
   • 147 replies
   • 33.3k views
   • 
   • blue_dolphin
   • March 2, 2024

9. Adventures in Brioche 1 2 3

   By frogprincess, April 10, 2007
   • 73 replies
   • 33.2k views
   • 
   • Matthew Kirshner
   • April 27, 2015

10. What size loaf setting to use in bread maker? 1 2

    By windyacres, September 1, 2016
    • 42 replies
    • 33.2k views
    • 
    • chromedome
    • October 21, 2016

11. How to make a "softer" tempered chocolate 1 2

    By Lysbeth, January 20, 2005
    • 31 replies
    • 33k views
    • 
    • chocartist
    • January 29, 2005

12. Chocolate Separating from Toffee 1 2

    By Chezkaren, December 2, 2005
    • 49 replies
    • 32.8k views
    • 
    • chocoera
    • February 27, 2015

13. Thermomix collection 1 2 3 4 5

    By schneich, August 22, 2009
    • 111 replies
    • 32.7k views
    • 
    • A Canadian Foodie
    • February 28, 2010

14. Demo: Sharp edges on cake layers 1 2

    By lovkel, July 11, 2005
    • 25 replies
    • 32.7k views
    • 
    • reenicake
    • November 21, 2007

15. Extremely Orange, Orange Muffins 1 2 3 4 5

    By RodneyCk, June 27, 2006
    • 110 replies
    • 32.7k views
    • 
    • RodneyCk
    • August 6, 2006

16. Modernist Bread Preview: What we've seen so far 1 2 3 4 7

    By Chris Hennes, October 1, 2017   

    • Bread
    • Cookbook
    • (and 1 more)

      Tagged with:

      • Bread
      • Cookbook
      • Modernist
    • 171 replies
    • 32.6k views
    • 
    • rotuts
    • November 18, 2017

17. Butter in ice cream 1 2

    By pastrygirl, December 17, 2011
    • 25 replies
    • 32.6k views
    • 
    • paulraphael
    • April 27, 2020

18. Removing Raspberry Seeds 1 2

    By celenes, June 14, 2005
    • 42 replies
    • 32.6k views
    • 
    • Catherine Iino
    • August 20, 2010

19. Edible paper/transfers for fondant 1 2

    By chefette, May 26, 2005
    • 38 replies
    • 32.6k views
    • 
    • JacqueOH
    • May 30, 2005

20. Making white chocolate white

    By nanefy, July 5, 2011
    • 7 replies
    • 32.4k views
    • 
    • Sebastian
    • July 9, 2011

21. Chocolate Sauce 1 2

    By jturn00, October 17, 2006
    • 38 replies
    • 32.2k views
    • 
    • paulraphael
    • November 1, 2022

22. SPECIAL REPORT: 3-day sugar class w/ Anil Rohira 1 2

    By Steve Klc, August 16, 2005
    • 43 replies
    • 32.2k views
    • 
    • chiantiglace
    • September 3, 2005

23. Whole vs Non Fat Dry Milk Powders for Baking

    By rbenash, April 3, 2015
    • 9 replies
    • 32.2k views
    • 
    • rbenash
    • March 19, 2023

24. Why Use fondant? 1 2 3 4 6

    By Mayhaw Man, June 26, 2006
    • 127 replies
    • 31.9k views
    • 
    • ruthie jewell
    • August 3, 2006

25. Halvah, a favorite confection 1 2 3 4

    By Darienne, October 22, 2009   

    • Confections
    • 77 replies
    • 31.7k views
    • 
    • minas6907
    • February 1, 2021