Pastry & Baking

6,264 topics in this forum

1. Pound cake help

   By JAZ, April 9, 2013
   • 13 replies
   • 7.1k views
   • 
   • jaynesb
   • April 21, 2013

2. Pourable ganache for Buche is separating! Help!

   By zenpup, December 18, 2008
   • 9 replies
   • 4.5k views
   • 
   • tan319
   • December 19, 2008

3. Poured Buttercream

   By JustKay, April 25, 2008
   • 19 replies
   • 21.8k views
   • 
   • alanamoana
   • April 28, 2008

4. poured sugar color woes

   By cakemuse, June 3, 2009
   • 4 replies
   • 3k views
   • 
   • cakemuse
   • June 4, 2009

5. Pouring fondant

   By pastryani, October 13, 2023
   • 1 reply
   • 1.3k views
   • 
   • pastrygirl
   • October 13, 2023

6. Powdered glucose in confections?

   By digigirl, August 28, 2008   

   • Confections
   • 23 replies
   • 5.5k views
   • 
   • Kerry Beal
   • September 2, 2008

7. Powdered Milk

   By LizD518, December 14, 2010
   • 14 replies
   • 4.2k views
   • 
   • tmriga
   • December 21, 2010

8. Powdered milk in baking question

   By Mrs.Geraci, May 23, 2008
   • 1 reply
   • 1.8k views
   • 
   • chefpeon
   • May 23, 2008

9. Powdered Vanilla Blancmange sub.

   By oli, September 1, 2020
   • 1 reply
   • 1.2k views
   • 
   • heidih
   • September 1, 2020

10. Praline dacquoise

    By phlawless, May 16, 2006
    • 16 replies
    • 4.1k views
    • 
    • kaneel
    • May 21, 2006

11. Praliné vs Gianduja: interchangeable?

    By pastryani, October 12, 2015
    • 7 replies
    • 8.2k views
    • 
    • Kerry Beal
    • October 20, 2015

12. Pre-baking 2 crust pie crusts

    By Beusho, May 16, 2014
    • 14 replies
    • 7.4k views
    • 
    • Lisa Shock
    • June 7, 2014

13. Pre-baking dough shells

    By Starkman, July 19, 2010
    • 9 replies
    • 6.7k views
    • 
    • RichardJones
    • July 20, 2010

14. Pre-baking Tartlet Shells --

    By RuthWells, October 1, 2008
    • 5 replies
    • 3.6k views
    • 
    • RuthWells
    • October 2, 2008

15. Pre-Ferment Query (non-sourdough)

    By SLB, December 24, 2019
    • 2 replies
    • 1.1k views
    • 
    • SLB
    • December 26, 2019

16. Pre-ferment question

    By chef koo, January 9, 2016
    • 14 replies
    • 3.8k views
    • 
    • AlaMoi
    • January 27, 2016

17. Pre-heating v. Cold oven

    By the_nomad, May 28, 2008
    • 7 replies
    • 4.7k views
    • 
    • Kerry Beal
    • May 28, 2008

18. Pre-made Truffle Shells

    By lebowits, October 9, 2007
    • 20 replies
    • 12.8k views
    • 
    • DianaM
    • December 13, 2011

19. pre-made truffle shells as a sub for cake balls.....

    By JeanneCake, August 11, 2019
    • 19 replies
    • 3.2k views
    • 
    • JeanneCake
    • August 18, 2019

20. Pre-wrapped sweets

    By Caroline923, January 31, 2008
    • 0 replies
    • 1.5k views
    • 
    • Caroline923
    • January 31, 2008

21. Precoating or bottoming the confection

    By Darienne, November 9, 2008   

    • Confections
    • 22 replies
    • 6.2k views
    • 
    • Marmalade
    • June 11, 2009

22. Prefamac

    By Lior, November 26, 2008
    • 13 replies
    • 3.4k views
    • 
    • rio marie
    • November 29, 2008

23. Premade Pate a Glacer

    By Patrick S, April 28, 2006
    • 9 replies
    • 14.7k views
    • 
    • Patrick S
    • April 28, 2006

24. Prepackaged fruit purees

    By aidensnd2, March 18, 2007
    • 13 replies
    • 5.8k views
    • 
    • gfron1
    • April 28, 2009

25. Prepared Tart Shells

    By CanadianBakin', August 18, 2005
    • 11 replies
    • 5.7k views
    • 
    • Betts
    • August 23, 2005