Pastry & Baking

6,263 topics in this forum

1. Confections with egg?

   By chocofoodie, March 29, 2010   

   • Confections
   • 3 replies
   • 1.8k views
   • 
   • chocofoodie
   • March 31, 2010

2. Luster Dust

   By Kim Shook, March 29, 2010
   • 6 replies
   • 3.2k views
   • 
   • Kim Shook
   • March 31, 2010

3. Pot Brownies and Baked Goods

   By Shel_B, March 29, 2010
   • 22 replies
   • 10.2k views
   • 
   • paulraphael
   • March 31, 2010

4. cake mix

   By tiramisu, March 29, 2010
   • 2 replies
   • 2.1k views
   • 
   • stuartlikesstrudel
   • March 30, 2010

5. Cold Fusion

   By cakemuse, March 23, 2010
   • 8 replies
   • 4k views
   • 
   • pringle007
   • March 29, 2010

6. "Red Hot" Cinnamon Bonbon

   By pringle007, March 28, 2010
   • 5 replies
   • 2.6k views
   • 
   • pringle007
   • March 29, 2010

7. What are you making for Pi Day? 1 2

   By jsmeeker, March 8, 2007
   • 43 replies
   • 7.8k views
   • 
   • Alan F Harrison
   • March 29, 2010

8. World peace cookies in very small batches

   By isomer, March 27, 2010
   • 5 replies
   • 2.5k views
   • 
   • Richard Kilgore
   • March 28, 2010

9. Farmers Market

   By teagal, March 22, 2010
   • 14 replies
   • 3.6k views
   • 
   • teagal
   • March 27, 2010

10. Elephant ears, palmiers, palmera

    By Steb, March 24, 2010
    • 1 reply
    • 2.5k views
    • 
    • RichardJones
    • March 25, 2010

11. Irish Soda Bread

    By Porthos, March 22, 2010
    • 2 replies
    • 1.8k views
    • 
    • Porthos
    • March 23, 2010

12. Milk Chocolate Ganache

    By DeEttas, March 22, 2010
    • 2 replies
    • 4.1k views
    • 
    • stuartlikesstrudel
    • March 23, 2010

13. A day in the pastry kitchen at Le Bernardin

    By paulraphael, March 20, 2010
    • 6 replies
    • 4.1k views
    • 
    • Lior
    • March 22, 2010

14. Starting a Commercial Location (Chocolate Shop) 1 2 3 4

    By chocoera, December 2, 2008
    • 79 replies
    • 21k views
    • 
    • Kerry Beal
    • March 17, 2010

15. Pricing for Chocolates 1 2 3

    By Tweety69bird, August 31, 2005
    • 58 replies
    • 34.2k views
    • 
    • Edward J
    • March 17, 2010

16. Icing that doesn't require a mixer

    By nakji, March 13, 2010
    • 10 replies
    • 4k views
    • 
    • emilyr
    • March 15, 2010

17. Brand Name vs Generic Flours?

    By Dailey, July 20, 2006
    • 24 replies
    • 9.6k views
    • 
    • scott123
    • March 15, 2010

18. Fresh Buttercream in chocolates

    By completechocolate.com, March 10, 2010
    • 7 replies
    • 2.3k views
    • 
    • Lior
    • March 11, 2010

19. [PLAN] JP Wybauw Class at French Pastry School - March 2010

    By lebowits, March 11, 2010   

    • Confections
    • 2 replies
    • 1.7k views
    • 
    • lebowits
    • March 11, 2010

20. When a Cake or Pastry recipe does not specify a type of flour, what do

    By Aloha Steve, March 10, 2010
    • 7 replies
    • 7k views
    • 
    • fairfranco
    • March 11, 2010

21. Confectionary class in Wisconsin or Florida July/August 2010?

    By Lior, February 15, 2010   

    • Confections
    • 6 replies
    • 2k views
    • 
    • Lior
    • March 9, 2010

22. wholewheat bread

    By Lior, March 5, 2010
    • 11 replies
    • 2.6k views
    • 
    • helenjp
    • March 7, 2010

23. Creme Patisserie - consistency?

    By buffalo gal, January 12, 2010
    • 9 replies
    • 21.4k views
    • 
    • ChrisZ
    • March 6, 2010

24. Non-dairy whipped topping

    By JeanneCake, February 28, 2010
    • 9 replies
    • 7.5k views
    • 
    • KarenDW
    • March 4, 2010

25. truffles come out fine at home...

    By QbanCrackr, March 2, 2010
    • 11 replies
    • 2.1k views
    • 
    • QbanCrackr
    • March 3, 2010