Pastry & Baking

6,263 topics in this forum

1. Pain au Lait rolls -- how many from a batch?

   By lizztwozee, September 1, 2013
   • 5 replies
   • 2.2k views
   • 
   • pastrygirl
   • September 1, 2013

2. Raspberry filling

   By SweetSide, January 30, 2006
   • 5 replies
   • 2.2k views
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   • nightscotsman
   • January 31, 2006

3. cake into cupcakes

   By annachan, May 13, 2007
   • 5 replies
   • 2.1k views
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   • sugarseattle
   • May 14, 2007

4. dry ice bubble wrap

   By devlin, September 29, 2008
   • 5 replies
   • 3.8k views
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   • devlin
   • September 30, 2008

5. Canadian Apple Crisp

   By Dejah, November 17, 2004
   • 5 replies
   • 3.2k views
   • 
   • jayt90
   • October 17, 2006

6. Best conference for learning and meeting vendors

   By gfron1, January 15, 2009
   • 5 replies
   • 1.8k views
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   • CanadianBakin'
   • January 15, 2009

7. Selling chocolate in warm climate

   By eglies, September 30, 2018   

   • Chocolate
   • 5 replies
   • 1.6k views
   • 
   • pastrygirl
   • October 2, 2018

8. Gender differences in taste

   By Tri2Cook, July 14, 2007
   • 5 replies
   • 2.1k views
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   • Tri2Cook
   • July 15, 2007

9. Installing guitar wires

   By Chocolot, November 23, 2009
   • 5 replies
   • 2.6k views
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   • Chocolot
   • November 26, 2009

10. banana puree mousse

    By yoshka, March 30, 2008
    • 5 replies
    • 2.9k views
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    • HQAntithesis
    • March 30, 2008

11. Apricot syrup lollipops

    By Darienne, December 20, 2008
    • 5 replies
    • 2k views
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    • Darienne
    • December 20, 2008

12. Decorating a plain looking tart

    By ellencho, November 16, 2006
    • 5 replies
    • 1.9k views
    • 
    • ellencho
    • November 16, 2006

13. Painting on Cakes

    By ksaw29, February 3, 2007
    • 5 replies
    • 3.1k views
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    • ksaw29
    • February 3, 2007

14. Chocolate chunk sizes

    By CanadianBakin', September 13, 2010
    • 5 replies
    • 3.5k views
    • 
    • CanadianBakin'
    • September 14, 2010

15. glassware v. stainless for baking?

    By gweixel, December 19, 2004
    • 5 replies
    • 1.9k views
    • 
    • andiesenji
    • December 20, 2004

16. How Much Yeast in Rich Dough?

    By lizztwozee, November 10, 2015
    • 5 replies
    • 2.8k views
    • 
    • lizztwozee
    • November 10, 2015

17. Colored fat soluble powders

    By spennie, September 30, 2018
    • 5 replies
    • 1.5k views
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    • Avachocolate
    • October 8, 2018

18. Boiron vs Ponthier purées?

    By wannabechocolatier, August 16, 2021
    • 5 replies
    • 3.3k views
    • 
    • Anthony C
    • August 23, 2021

19. Help! Overseeded

    By Milangal, September 17, 2012
    • 5 replies
    • 3.3k views
    • 
    • Milangal
    • September 18, 2012

20. Regarding Pastry Cream...

    By Dailey, August 3, 2006
    • 5 replies
    • 1.8k views
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    • Dailey
    • August 4, 2006

21. Butterscotch Meringue Cookies

    By G-rat, March 27, 2010
    • 5 replies
    • 2.8k views
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    • Kouign Aman
    • April 9, 2010

22. Espresso Beans in Chocolate Bark

    By peter rabbit, May 24, 2011
    • 5 replies
    • 2.9k views
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    • lironp
    • May 28, 2011

23. Need glassine for chocolate

    By Rhubarb, November 22, 2006
    • 5 replies
    • 2.5k views
    • 
    • bibbotson
    • November 23, 2006

24. What sauce should I make? Need quick input.

    By aidensnd2, June 2, 2006
    • 5 replies
    • 1.9k views
    • 
    • aidensnd2
    • June 3, 2006

25. lollipop help

    By bluechefk, January 16, 2009
    • 5 replies
    • 2.5k views
    • 
    • bluechefk
    • January 19, 2009