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Pastry & Baking

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

6,278 topics in this forum

  1. Looking for suggestions: good Gatlinburg, TN chocolatiers or patisseries

    By RobertM,
    • 0 replies
    • 555 views

  2. First chocolate tempering machine recommendations

    By Jade S,
    • 23 replies
    • 6.5k views

  3. Frozen Mousse re-creation

    By Tasty Bytes,
    • 1 reply
    • 807 views

  4. Alternative spray gun options for cocao butter painting that I could purchase without having to sell my left kidney?

    By Robbie2000,
    • 3 replies
    • 2.2k views

  5. Sloppy key lime pie

    By Susanwusan,
    • 9 replies
    • 1.8k views

  6. Cadmium in Chocolate

    By DJ Silverchild,
    • 5 replies
    • 1.3k views

  7. Aliexpress molds? Any recommended sellers?

    By wannabechocolatier,
    • 0 replies
    • 639 views

  8. Where to buy croissant dough?

    By oli,
    • 9 replies
    • 2k views

  9. That shiny drop spot on chocolate bars

    By jedovaty,
    • 21 replies
    • 3.4k views

  10. Crispy layer suggestions? (bonbons/truffles)

    By wannabechocolatier,
    • 3 replies
    • 1.2k views

  11. Americolor Oil Food Coloring?

    By wannabechocolatier,
    • 11 replies
    • 2.1k views

  12. Sealing bonbons: hot air gun v hair dryer

    By choc.frogs,
    • 12 replies
    • 2.6k views

  13. Shells shiny, but have visible bloom?

    By wannabechocolatier,
    • 5 replies
    • 1.1k views

  14. To mirror glaze or not to mirror glaze??

    By AnC,
    • 2 replies
    • 1.3k views
    • AnC
    • AnC

  15. Genoise sponge not chocolately enough - add more cocoa or substitute with chiffon cake?

    By AnC,
    • 8 replies
    • 1.5k views

  16. Dehydrator to premelt chocolate

    By Dark side,
    • 18 replies
    • 3.5k views

  17. Mandarin orange puree for filled chocolates

    By ShylahSinger,   
    • 5 replies
    • 2.4k views

  18. Favorite simple bonbon filling recipes for a low budget?

    By wannabechocolatier,
    • 3 replies
    • 2.1k views

  19. Ganache... Batch sizes

    By Anthony C,
    • 6 replies
    • 1.6k views

  20. Can Tempered Chocolate Lose its Temper in the Process of Cooling?

    By wannabechocolatier,
    • 6 replies
    • 1.1k views

  21. Chocolate Shells Shiny, But Not Releasing From Mold

    By wannabechocolatier,
    • 20 replies
    • 5k views

  22. ISO: cookies or squares sweetened with Stevia

    By Darienne,   
    • 1 reply
    • 982 views

  23. Boiron vs Ponthier purées?

    By wannabechocolatier,
    • 5 replies
    • 2.3k views

  24. Newbie Wondering About Bonbon Filling Shelf Life

    By wannabechocolatier,
    • 8 replies
    • 4.7k views

  25. Cake cutting guide chart: 28/56 servings

    By kriirk,
    • 0 replies
    • 1.2k views
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