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Pastry & Baking

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

6,261 topics in this forum

  1. Doyon and Blodgett ovens?

    By cookiemnstr,
    • 5 replies
    • 3.3k views

  2. Yellow and white cakes 1 2 3 4 10

    By Wendy DeBord,
    • 239 replies
    • 90.3k views

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

    By RuthWells,
    • 282 replies
    • 157.8k views

  4. The Cheesecake Topic 1 2

    By oli,
    • 30 replies
    • 10.3k views

  5. Can you help me identify this fried treat?

    By Kim Shook,
    • 5 replies
    • 1.4k views

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

    By ogjamesfranco,   
    • 2 replies
    • 960 views

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

    By BooBear,
    • 6 replies
    • 2.1k views

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

    By YKL,
    • 216 replies
    • 97.2k views

  9. Scratches in chocolate molds 1 2

    By sarah72,
    • 34 replies
    • 8.8k views

  10. Bubbles in hard candy.

    By DJ Silverchild,
    • 3 replies
    • 2.3k views

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

    By ShylahSinger,   
    • 5 replies
    • 3.2k views

  12. Caramelizing sugar

    By Matthew.Taylor,
    • 0 replies
    • 1.2k views

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

    By Yoda,
    • 6 replies
    • 4.7k views

  14. UV lights in food production 1 2

    By pastrygirl,   
    • 27 replies
    • 7.5k views

  15. Choosing Packaging 1 2 3

    By Nawtees,
    • 61 replies
    • 16.3k views

  16. Jam in the Spotlight

    By Lindacakes,
    • 3 replies
    • 1.6k views

  17. Osmotolerant yeast in regular pizza dough

    By FlashJack,
    • 5 replies
    • 2.3k views

  18. How do you clean your polycarbonate chocolate molds BEFORE FIRST USE

    By Yoda,
    • 4 replies
    • 5.4k views

  19. Making my own coffee flavoring for couverture chocolate

    By DJ Silverchild,
    • 11 replies
    • 18.4k views

  20. Sicilian style pizza

    By Matthew.Taylor,   
    • 18 replies
    • 4.5k views

  21. Can you use perforated pastry rings for cakes?

    By pastryani,
    • 3 replies
    • 2.5k views

  22. Preserving molded chocolate for long-term display

    By Merlmabase,
    • 1 reply
    • 2.6k views

  23. Cakes sunken in the middle and greasy bottoms

    By jfrater,
    • 3 replies
    • 3.5k views

  24. Vintage chocolate mold made for special purpose?

    By Capouch,   
    • 2 replies
    • 1.7k views

  25. Most fluid white chocolate? 1 2 3

    By pringle007,
    • 56 replies
    • 16.5k views
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