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Pastry & Baking

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

6,283 topics in this forum

  1. Blancmange

    By Susanwusan,
    • 1 reply
    • 692 views

  2. Using dulce de leche in baking

    By Susanwusan,
    • 5 replies
    • 1.5k views

  3. Upside-down cake 1 2

    By torakris,   
    • 39 replies
    • 11k views

  4. Dried Egg Whites/Pasteurized Egg Whites for Meringues, Marshmallows, and Other Confectionary 1 2

    By Jim D.,
    • 32 replies
    • 5.4k views

  5. What Type of Flour is "De Farine" in French Patisserie books?

    By DomDeFranco,
    • 7 replies
    • 2.5k views

  6. Adjusting volume, baking times, and temperatures for different pan sizes

    By Anna N,
    • 16 replies
    • 4.9k views

  7. Confections packaging

    By SweetandSnappyJen,
    • 8 replies
    • 1.6k views

  8. Substitution for Aniseed in Alfajores

    By jameswilliam,
    • 6 replies
    • 3k views

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

    By carol lang,
    • 80 replies
    • 46.4k views

  10. Tart shell machine

    By beesknees,
    • 1 reply
    • 1.1k views

  11. Nib to Bar Milk Chocolate 1 2

    By Kerry Beal,
    • 44 replies
    • 12.4k views

  12. Doyon and Blodgett ovens?

    By cookiemnstr,
    • 5 replies
    • 2.1k views

  13. Yellow and white cakes 1 2 3 4 10

    By Wendy DeBord,
    • 239 replies
    • 81.7k views

  14. Macarons: Troubleshooting & Tips 1 2 3 4 12

    By RuthWells,
    • 282 replies
    • 144.1k views

  15. The Cheesecake Topic 1 2

    By oli,
    • 30 replies
    • 8.9k views

  16. Can you help me identify this fried treat?

    By Kim Shook,
    • 5 replies
    • 1.1k views

  17. Warm Kitchen Responsible for Loss of Temper on Dipped Pieces?

    By ogjamesfranco,   
    • 2 replies
    • 654 views

  18. Does anyone have a recipe for California Fruit Cake?

    By BooBear,
    • 6 replies
    • 1.4k views

  19. Yeast: Types, Use, Storage, Conversions (instant<>active, US<>UK, etc.) 1 2 3 4 9

    By YKL,
    • 216 replies
    • 89.4k views

  20. Scratches in chocolate molds 1 2

    By sarah72,
    • 34 replies
    • 6.9k views

  21. Bubbles in hard candy.

    By DJ Silverchild,
    • 3 replies
    • 1.6k views

  22. I'm new to airbrushing molded chocolates. Does anyone use Roxy & Rich cocoa butter to color molded chocolates?

    By ShylahSinger,   
    • 5 replies
    • 2.4k views

  23. Caramel.....just...caramel

    By Matthew.Taylor,
    • 0 replies
    • 776 views

  24. No glucose syrup - how to adjust recipe for ganache?

    By Yoda,
    • 6 replies
    • 3.5k views

  25. UV lights in food production 1 2

    By pastrygirl,   
    • 27 replies
    • 4.8k views
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