Pastry & Baking

6,264 topics in this forum

1. Menu planning and writing

   By pastrypez, February 6, 2009
   • 1 reply
   • 1.8k views
   • 
   • pastrymama
   • February 7, 2009

2. Nutella cupcakes

   By phlox, February 6, 2009
   • 4 replies
   • 3k views
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   • CanadianBakin'
   • February 7, 2009

3. simple syrup and moist cake

   By toni, January 31, 2009
   • 11 replies
   • 27.4k views
   • 
   • toni
   • February 6, 2009

4. Rolling out between two silpats technique

   By gfron1, February 5, 2009
   • 7 replies
   • 2.7k views
   • 
   • isomer
   • February 5, 2009

5. Organizing Products for a Home Business

   By Lior, September 20, 2008
   • 15 replies
   • 2.9k views
   • 
   • gfron1
   • February 5, 2009

6. Bacon Gougeres

   By snowangel, January 30, 2009   

   • Charcuterie
   • 10 replies
   • 3.5k views
   • 
   • Tiny
   • February 5, 2009

7. Dessicated Coconut - uses for?

   By RobertM, February 3, 2009
   • 11 replies
   • 3.2k views
   • 
   • Tiny
   • February 5, 2009

8. Duck, Chicken, Guinea Eggs in Baking

   By gfron1, September 30, 2007
   • 22 replies
   • 9.1k views
   • 
   • phan1
   • February 4, 2009

9. Glaze for Hamburger Buns

   By concordal, February 2, 2009
   • 2 replies
   • 13.9k views
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   • judec
   • February 3, 2009

10. Bauernbrot - German Farmer's Bread

    By annecros, January 18, 2009
    • 10 replies
    • 5.7k views
    • 
    • annecros
    • February 2, 2009

11. 7-Minute Frosting vs. August Heat

    By FlourPower, January 30, 2009
    • 5 replies
    • 2.8k views
    • 
    • Lisa Shock
    • February 2, 2009

12. lustre dust info and supply

    By schneich, January 29, 2009
    • 7 replies
    • 2.7k views
    • 
    • pastrygirl
    • February 1, 2009

13. Does invertase have a shelf life limit?

    By Tri2Cook, January 31, 2009
    • 2 replies
    • 4.2k views
    • 
    • Tri2Cook
    • January 31, 2009

14. Chinese rock sugar recipe

    By DanM, January 30, 2009
    • 1 reply
    • 2.9k views
    • 
    • Hest88
    • January 30, 2009

15. Isomalt 1 2

    By tan319, February 11, 2004
    • 40 replies
    • 16.4k views
    • 
    • bkeith
    • January 30, 2009

16. Scharffen Berger Berkeley factory to close

    By StephMac, January 28, 2009
    • 9 replies
    • 3.3k views
    • 
    • prasantrin
    • January 30, 2009

17. Packaging chocolates

    By Aza, January 16, 2009
    • 11 replies
    • 3.5k views
    • 
    • Aza
    • January 29, 2009

18. How to make restaurant-style bread!

    By phan1, January 28, 2009
    • 7 replies
    • 7.9k views
    • 
    • highchef
    • January 29, 2009

19. Seville orange jelly

    By Mette, January 24, 2009
    • 5 replies
    • 4k views
    • 
    • Katie Meadow
    • January 28, 2009

20. National bread cook-off

    By jgm, September 22, 2008
    • 2 replies
    • 2k views
    • 
    • TheGoodEater
    • January 27, 2009

21. Dark Fondant Colors: How and Why? 1 2

    By JeanneCake, January 12, 2005
    • 48 replies
    • 43.9k views
    • 
    • chefpeon
    • January 26, 2009

22. Once gelled, staying gelled?

    By JeanneCake, January 23, 2009
    • 3 replies
    • 1.9k views
    • 
    • JeanneCake
    • January 24, 2009

23. Nonpareil Chocolates

    By gfron1, November 1, 2007
    • 9 replies
    • 4.8k views
    • 
    • tsquare
    • January 23, 2009

24. modeling chocolate

    By devlin, January 23, 2009
    • 2 replies
    • 1.9k views
    • 
    • devlin
    • January 23, 2009

25. Deep-fried Puff Pastry

    By LoneSavant, January 21, 2009
    • 10 replies
    • 41.2k views
    • 
    • piazzola
    • January 23, 2009