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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. Corn flour vs. Corn starch in Irish Shortbread

    By Maison Rustique,
    • 20 replies
    • 5.2k views

  2. How to flavor marshmallows?

    By JeanneCake,
    • 2 replies
    • 3k views

  3. Bread recipes for sealed bread pans?

    By Smithy,
    • 2 replies
    • 830 views

  4. Microwave tempering method using a melter

    By cc.canuck,
    • 5 replies
    • 1.1k views

  5. Old-fashioned fudge pie

    By Susanwusan,
    • 1 reply
    • 912 views

  6. Christmas Pudding: Tips & Techniques 1 2 3 4

    By jackal10,
    • 83 replies
    • 14.7k views

  7. Inclusions in couverture

    By tralfaz,
    • 2 replies
    • 993 views

  8. Homemade Marshmallows: Recipes & Tips (Part 3) 1 2 3

    By FrogPrincesse,
    • 68 replies
    • 14.1k views

  9. Fermented German Gingerbread

    By Matthew.Taylor,
    • 13 replies
    • 3.2k views

  10. Using Greweling's fondant w/invertase as a molded chocolate

    By cc.canuck,
    • 3 replies
    • 1.3k views

  11. Cremini (the confections, not the mushrooms)

    By Thosrich,
    • 0 replies
    • 706 views

  12. Enrobing/tempering machine recommendation

    By The other Sven,
    • 8 replies
    • 2.3k views

  13. When is it okay to call a baked good "fat free"?

    By cteavin,
    • 8 replies
    • 1.3k views

  14. Chocolate batons vs "normal" chocolate?

    By wannabechocolatier,
    • 2 replies
    • 1k views

  15. Dehydrator to premelt chocolate

    By Dark side,
    • 18 replies
    • 3.2k views

  16. Toasted marshmallow in a bonbon?

    By RWood,
    • 7 replies
    • 1.9k views

  17. Dipping/enrobing difficulties

    By bbrizend,
    • 8 replies
    • 2k views

  18. Cutting Centers for Chocolate Dipping

    By bbrizend,
    • 5 replies
    • 1.2k views

  19. Cherry Cordial Molds

    By bbrizend,
    • 8 replies
    • 1.5k views

  20. Frozen Mousse re-creation

    By Tasty Bytes,
    • 1 reply
    • 686 views

  21. What do you call this bonbon filling?

    By Corny,
    • 3 replies
    • 1.2k views

  22. Chocolate Cake Explosion 1 2

    By mmlstarr,
    • 25 replies
    • 4.2k views

  23. Infusing sweetened condensed milk

    By cc.canuck,
    • 3 replies
    • 2k views

  24. Displaying Chocolate Bonbons - refrigerated or ambient temperature?

    By jhbh2,
    • 17 replies
    • 4.7k views

  25. Marrons Glacés/Candied Chestnuts 1 2

    By swissmiss,
    • 33 replies
    • 9.3k views
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