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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. chocolate ganache question

    By Chocoguyin Pemby,
    • 13 replies
    • 3.8k views

  2. Three in One Cookie Recipe

    By IndyRob,
    • 7 replies
    • 1.8k views

  3. The Pecan Pie Topic 1 2 3 4 6

    By phaelon56,
    • 140 replies
    • 42.5k views

  4. Milk Chocolate Buttercream Recipe

    By Danimal10,
    • 1 reply
    • 1.8k views

  5. Is this what happens to old, white chocolate???

    By The other Sven,
    • 2 replies
    • 1.6k views

  6. baked alaska questions

    By tan319,
    • 17 replies
    • 4.2k views

  7. Homemade Crackers 1 2 3

    By Skwerl,
    • 74 replies
    • 32.5k views

  8. Simple icing that looks like poured concrete

    By paulraphael,
    • 16 replies
    • 3.6k views

  9. Types of Ganache for Bonbons

    By InfinityCandies,
    • 5 replies
    • 3.2k views

  10. Corn flour vs. Corn starch in Irish Shortbread

    By Maison Rustique,
    • 20 replies
    • 8.6k views

  11. How to flavor marshmallows?

    By JeanneCake,
    • 2 replies
    • 3.9k views

  12. Bread recipes for sealed bread pans?

    By Smithy,
    • 2 replies
    • 1.1k views

  13. Microwave tempering method using a melter

    By cc.canuck,
    • 5 replies
    • 1.5k views

  14. Old-fashioned fudge pie

    By Susanwusan,
    • 1 reply
    • 1.2k views

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

    By jackal10,
    • 83 replies
    • 17.1k views

  16. Inclusions in couverture

    By tralfaz,
    • 2 replies
    • 1.2k views

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

    By FrogPrincesse,
    • 68 replies
    • 16.8k views

  18. Fermented German Gingerbread

    By Matthew.Taylor,
    • 13 replies
    • 3.8k views

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

    By cc.canuck,
    • 3 replies
    • 1.6k views

  20. Cremini (the confections, not the mushrooms)

    By Thosrich,
    • 0 replies
    • 912 views

  21. Enrobing/tempering machine recommendation

    By The other Sven,
    • 8 replies
    • 3.8k views

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

    By cteavin,
    • 8 replies
    • 1.6k views

  23. Chocolate batons vs "normal" chocolate?

    By wannabechocolatier,
    • 2 replies
    • 1.5k views

  24. Dehydrator to premelt chocolate

    By Dark side,
    • 18 replies
    • 4k views

  25. Toasted marshmallow in a bonbon?

    By RWood,
    • 7 replies
    • 2.6k views
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