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Pastry & Baking

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

6,274 topics in this forum

  1. Airbrush and Spray Gun for the enthusiastic chocolate hobbyist on a budget?

    By wannabechocolatier,
    • 12 replies
    • 7k views

  2. Any experience with Cake Girls chocolate molds?

    By Douglas K,
    • 6 replies
    • 1.1k views

  3. Where to buy croissant dough?

    By oli,
    • 9 replies
    • 1.6k views

  4. No-bake Cheesecake 1 2

    By isabellerossetti,   
    • 36 replies
    • 12.2k views

  5. To mirror glaze or not to mirror glaze??

    By AnC,
    • 2 replies
    • 1.1k views

  6. Americolor Oil Food Coloring?

    By wannabechocolatier,
    • 11 replies
    • 1.6k views

  7. Crispy layer suggestions? (bonbons/truffles)

    By wannabechocolatier,
    • 3 replies
    • 1k views

  8. Genoise sponge not chocolately enough - add more cocoa or substitute with chiffon cake?

    By AnC,
    • 8 replies
    • 1.2k views

  9. Shells shiny, but have visible bloom?

    By wannabechocolatier,
    • 5 replies
    • 980 views

  10. Mandarin orange puree for filled chocolates

    By ShylahSinger,   
    • 5 replies
    • 2.1k views

  11. Favorite simple bonbon filling recipes for a low budget?

    By wannabechocolatier,
    • 3 replies
    • 1.6k views

  12. ISO: cookies or squares sweetened with Stevia

    By Darienne,   
    • 1 reply
    • 818 views

  13. Chocolate Shells Shiny, But Not Releasing From Mold

    By wannabechocolatier,
    • 20 replies
    • 4.1k views

  14. Ganache... Batch sizes

    By Anthony C,
    • 6 replies
    • 1.4k views

  15. Boiron vs Ponthier purées?

    By wannabechocolatier,
    • 5 replies
    • 1.8k views

  16. Can Tempered Chocolate Lose its Temper in the Process of Cooling?

    By wannabechocolatier,
    • 6 replies
    • 953 views

  17. Newbie Wondering About Bonbon Filling Shelf Life

    By wannabechocolatier,
    • 8 replies
    • 3.6k views

  18. Oodles of Strudels

    By Carrot Top,
    • 17 replies
    • 3.4k views

  19. Pie - Bake-off XVIII

    By Kerry Beal,
    • 18 replies
    • 4.4k views

  20. Deseeding 2000 Pounds Of Berries

    By DJ Silverchild,
    • 15 replies
    • 1.7k views

  21. Fruit In Ice Cream

    By amyneill,   
    • 11 replies
    • 2.4k views

  22. What is Leaf Croquant?

    By minas6907,
    • 4 replies
    • 4.9k views

  23. Making large numbers of tart/tartelette shells: How?

    By Vojta,
    • 16 replies
    • 2.5k views

  24. Cake cutting guide chart: 28/56 servings

    By kriirk,
    • 0 replies
    • 956 views

  25. What does the underside of a large paris-brest look like?

    By wannabechocolatier,
    • 2 replies
    • 1.1k views
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