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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. Another Pate De Fruit Question again

    By DJ Silverchild,
    • 12 replies
    • 4.3k views

  2. Faster way of cleaning molds

    By Dark side,
    • 5 replies
    • 2k views

  3. Vanilla Beans: The Topic 1 2 3 4

    By torakris,
    • 83 replies
    • 22.7k views

  4. The Cinnamon Bun Topic 1 2 3

    By vox,
    • 68 replies
    • 20.4k views

  5. Cake Flavor Question: Opinions, Please.

    By AKS613,
    • 11 replies
    • 1.9k views

  6. Blancmange

    By Susanwusan,
    • 1 reply
    • 771 views

  7. Using dulce de leche in baking

    By Susanwusan,
    • 5 replies
    • 2.3k views

  8. Upside-down cake 1 2

    By torakris,   
    • 39 replies
    • 12k views

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

    By DomDeFranco,
    • 7 replies
    • 3.4k views

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

    By Anna N,
    • 16 replies
    • 5.8k views

  11. Substitution for Aniseed in Alfajores

    By jameswilliam,
    • 6 replies
    • 3.3k views

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

    By carol lang,
    • 80 replies
    • 49.4k views

  13. Tart shell machine

    By beesknees,
    • 1 reply
    • 1.4k views

  14. Nib to Bar Milk Chocolate 1 2

    By Kerry Beal,
    • 44 replies
    • 13.5k views

  15. Doyon and Blodgett ovens?

    By cookiemnstr,
    • 5 replies
    • 2.8k views

  16. Yellow and white cakes 1 2 3 4 10

    By Wendy DeBord,
    • 239 replies
    • 86.9k views

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

    By RuthWells,
    • 282 replies
    • 152.6k views

  18. The Cheesecake Topic 1 2

    By oli,
    • 30 replies
    • 9.7k views

  19. Can you help me identify this fried treat?

    By Kim Shook,
    • 5 replies
    • 1.3k views

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

    By ogjamesfranco,   
    • 2 replies
    • 838 views

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

    By BooBear,
    • 6 replies
    • 1.8k views

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

    By YKL,
    • 216 replies
    • 93.9k views

  23. Scratches in chocolate molds 1 2

    By sarah72,
    • 34 replies
    • 8.1k views

  24. Bubbles in hard candy.

    By DJ Silverchild,
    • 3 replies
    • 2k views

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

    By ShylahSinger,   
    • 5 replies
    • 2.9k views
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