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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. Making my own coffee flavoring for couverture chocolate

    By DJ Silverchild,
    • 11 replies
    • 1.4k views

  2. Sicilian style pizza

    By Matthew.Taylor,   
    • 18 replies
    • 2.3k views

  3. Can you use perforated pastry rings for cakes?

    By pastryani,
    • 3 replies
    • 1.2k views

  4. Preserving molded chocolate for long-term display

    By Merlmabase,
    • 1 reply
    • 1.2k views

  5. Cakes sunken in the middle and greasy bottoms

    By jfrater,
    • 3 replies
    • 2.1k views

  6. Vintage chocolate mold made for special purpose?

    By Capouch,   
    • 2 replies
    • 923 views

  7. Most fluid white chocolate? 1 2 3

    By pringle007,
    • 56 replies
    • 12.8k views

  8. Polin Cookie Depositor

    By pastrygirl,
    • 4 replies
    • 1.9k views

  9. Properly Freezing & Thawing Chocolate Bonbons

    By DomDeFranco,
    • 16 replies
    • 2.4k views

  10. Chocolate

    By Chocolate_touu,   
    • 3 replies
    • 1.3k views

  11. Gateau Orange Caramel - Cuisine et Vins de France

    By paul o' vendange,
    • 0 replies
    • 710 views

  12. Help needed with baking instructions

    By Katie Meadow,
    • 8 replies
    • 1.1k views

  13. chocolate ganache question

    By Chocoguyin Pemby,
    • 13 replies
    • 2.6k views

  14. Three in One Cookie Recipe

    By IndyRob,
    • 7 replies
    • 834 views

  15. The Pecan Pie Topic 1 2 3 4 6

    By phaelon56,
    • 140 replies
    • 36.2k views

  16. Milk Chocolate Buttercream Recipe

    By Danimal10,
    • 1 reply
    • 965 views

  17. Is this what happens to old, white chocolate???

    By The other Sven,
    • 2 replies
    • 818 views

  18. baked alaska questions

    By tan319,
    • 17 replies
    • 3.1k views

  19. Homemade Crackers 1 2 3

    By Skwerl,
    • 74 replies
    • 27.6k views

  20. Simple icing that looks like poured concrete

    By paulraphael,
    • 16 replies
    • 2.3k views

  21. Types of Ganache for Bonbons

    By InfinityCandies,
    • 5 replies
    • 1.7k views

  22. Corn flour vs. Corn starch in Irish Shortbread

    By Maison Rustique,
    • 20 replies
    • 3.5k views

  23. How to flavor marshmallows?

    By JeanneCake,
    • 2 replies
    • 2.4k views

  24. Bread recipes for sealed bread pans?

    By Smithy,
    • 2 replies
    • 661 views

  25. Microwave tempering method using a melter

    By cc.canuck,
    • 5 replies
    • 852 views
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