Pastry & Baking

6,278 topics in this forum

1. Potato doughnuts

   By Shawn Sharpe, July 5, 2014
   • 11 replies
   • 2.4k views
   • 
   • Lisa Shock
   • July 7, 2014

2. Potato Flour/Potato Starch

   By SethG, December 31, 2004
   • 21 replies
   • 6.2k views
   • 
   • Franci
   • May 1, 2006

3. pots de creme vs creme brulee

   By QbanCrackr, December 21, 2009
   • 14 replies
   • 20.8k views
   • 
   • CanadianBakin'
   • December 28, 2009

4. pots de creme?

   By Milagai, November 29, 2005
   • 17 replies
   • 3.4k views
   • 
   • Milagai
   • November 30, 2005

5. Pound cake caramel topping

   By iii_bake, March 11, 2008
   • 5 replies
   • 2.1k views
   • 
   • iii_bake
   • March 13, 2008

6. Pound cake help

   By JAZ, April 9, 2013
   • 13 replies
   • 6.6k views
   • 
   • jaynesb
   • April 21, 2013

7. Pourable ganache for Buche is separating! Help!

   By zenpup, December 18, 2008
   • 9 replies
   • 4.2k views
   • 
   • tan319
   • December 19, 2008

8. Poured Buttercream

   By JustKay, April 25, 2008
   • 19 replies
   • 20.9k views
   • 
   • alanamoana
   • April 28, 2008

9. poured sugar color woes

   By cakemuse, June 3, 2009
   • 4 replies
   • 2.8k views
   • 
   • cakemuse
   • June 4, 2009

10. Pouring fondant

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

11. Powdered glucose in confections?

    By digigirl, August 28, 2008   

    • Confections
    • 23 replies
    • 4.9k views
    • 
    • Kerry Beal
    • September 2, 2008

12. Powdered Milk

    By LizD518, December 14, 2010
    • 14 replies
    • 3.6k views
    • 
    • tmriga
    • December 21, 2010

13. Powdered milk in baking question

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

14. Powdered Vanilla Blancmange sub.

    By oli, September 1, 2020
    • 1 reply
    • 726 views
    • 
    • heidih
    • September 1, 2020

15. Praline dacquoise

    By phlawless, May 16, 2006
    • 16 replies
    • 3.7k views
    • 
    • kaneel
    • May 21, 2006

16. Praliné vs Gianduja: interchangeable?

    By pastryani, October 12, 2015
    • 7 replies
    • 7.5k views
    • 
    • Kerry Beal
    • October 20, 2015

17. Pre-baking 2 crust pie crusts

    By Beusho, May 16, 2014
    • 14 replies
    • 6.7k views
    • 
    • Lisa Shock
    • June 7, 2014

18. Pre-baking dough shells

    By Starkman, July 19, 2010
    • 9 replies
    • 6.2k views
    • 
    • RichardJones
    • July 20, 2010

19. Pre-baking Tartlet Shells --

    By RuthWells, October 1, 2008
    • 5 replies
    • 3.1k views
    • 
    • RuthWells
    • October 2, 2008

20. Pre-Ferment Query (non-sourdough)

    By SLB, December 24, 2019
    • 2 replies
    • 930 views
    • 
    • SLB
    • December 26, 2019

21. Pre-ferment question

    By chef koo, January 9, 2016
    • 14 replies
    • 3.4k views
    • 
    • AlaMoi
    • January 27, 2016

22. Pre-heating v. Cold oven

    By the_nomad, May 28, 2008
    • 7 replies
    • 4.3k views
    • 
    • Kerry Beal
    • May 28, 2008

23. Pre-made Truffle Shells

    By lebowits, October 9, 2007
    • 20 replies
    • 12.4k views
    • 
    • DianaM
    • December 13, 2011

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

    By JeanneCake, August 11, 2019
    • 19 replies
    • 2.8k views
    • 
    • JeanneCake
    • August 18, 2019

25. Pre-wrapped sweets

    By Caroline923, January 31, 2008
    • 0 replies
    • 1.3k views
    • 
    • Caroline923
    • January 31, 2008