Pastry & Baking

6,271 topics in this forum

1. Please help with a special cake for a crowd

   By skipper10, August 10, 2008
   • 6 replies
   • 2.3k views
   • 
   • LindaK
   • August 15, 2008

2. Cookies that stay soft

   By RichardJones, May 14, 2016
   • 6 replies
   • 1.3k views
   • 
   • Lisa Shock
   • May 17, 2016

3. Gluten-Free Christmas

   By The Old Foodie, December 7, 2008
   • 6 replies
   • 2k views
   • 
   • The Old Foodie
   • December 11, 2008

4. Peanut Butter Chocolate Chip Cookies

   By Khadija, June 7, 2007
   • 6 replies
   • 1.7k views
   • 
   • CaliPoutine
   • June 9, 2007

5. Printed tissue paper

   By Darcie B, June 6, 2006
   • 6 replies
   • 1.6k views
   • 
   • Darcie B
   • June 6, 2006

6. protocol on guest presentations

   By JeanneCake, November 24, 2004
   • 6 replies
   • 1.8k views
   • 
   • Wendy DeBord
   • November 24, 2004

7. Chocolate vibrating machines from China?

   By Chocolatemelter, February 21, 2020   

   • Chocolate
   • Chinese
   • 6 replies
   • 2.9k views
   • 
   • Racing_Chocs
   • June 3, 2020

8. canning question: lids unsealing at random times

   By bethanyhoffman, December 7, 2008
   • 6 replies
   • 6.1k views
   • 
   • sparrowgrass
   • December 11, 2008

9. was it powdered berry?

   By jim_jimmers, January 11, 2005
   • 6 replies
   • 1.6k views
   • 
   • chefcyn
   • January 13, 2005

10. ISO Chocolate Gelato recipe

    By merstar, June 16, 2006
    • 6 replies
    • 2.4k views
    • 
    • merstar
    • June 18, 2006

11. Cupcake Caps

    By chefpeon, March 20, 2008
    • 6 replies
    • 1.9k views
    • 
    • chefpeon
    • March 21, 2008

12. Sugarless chocolate nut clusters

    By Mikels, January 8, 2010
    • 6 replies
    • 2.5k views
    • 
    • Kayakado
    • February 2, 2010

13. DIY Rolling Caramel Cutter

    By The other Sven, December 12, 2021
    • 6 replies
    • 4.9k views
    • 
    • Elle Bee
    • February 2

14. Truffle size/shape

    By merlicky, February 5, 2010
    • 6 replies
    • 12.3k views
    • 
    • mrose
    • February 7, 2010

15. Making pan size changes/substitutions

    By jsmeeker, April 22, 2009
    • 6 replies
    • 1.7k views
    • 
    • CanadianBakin'
    • April 22, 2009

16. Apple pectin

    By mm84321, October 22, 2012
    • 6 replies
    • 4.1k views
    • 
    • Baselerd
    • November 2, 2012

17. Key lime pie not setting completely

    By QbanCrackr, July 9, 2013
    • 6 replies
    • 26.6k views
    • 
    • Jaymes
    • July 20, 2013

18. 24-hour apples - please describe

    By K8memphis, November 24, 2004
    • 6 replies
    • 2k views
    • 
    • McDuff
    • November 25, 2004

19. Using a sheeter for very thin dough

    By rlped, December 4, 2012
    • 6 replies
    • 4.2k views
    • 
    • Syzygies
    • February 26, 2013

20. Sicilian Soft Almond Pastries

    By Katie Meadow, March 8, 2009
    • 6 replies
    • 2.9k views
    • 
    • pastrygirl
    • March 10, 2009

21. How long will unsweetened chocolate keep?

    By Stuckey, August 5, 2009
    • 6 replies
    • 21.9k views
    • 
    • Stuckey
    • August 8, 2009

22. Overnight rise and enzymes...

    By breadguy, October 18, 2011
    • 6 replies
    • 2.1k views
    • 
    • Eastgate
    • November 6, 2011

23. Base Temperature for Bread – how to calculate?

    By lizztwozee, May 8, 2012
    • 6 replies
    • 9.8k views
    • 
    • lizztwozee
    • May 9, 2012

24. Substitute for (Boiron) Coconut Puree

    By sanrensho, February 22, 2006
    • 6 replies
    • 11.3k views
    • 
    • sanrensho
    • February 22, 2006

25. Flexible Molds--Is there a difference?

    By bripastryguy, May 22, 2003
    • 6 replies
    • 2.2k views
    • 
    • ComeUndone
    • April 13, 2004