Pastry & Baking

6,271 topics in this forum

1. glassware v. stainless for baking?

   By gweixel, December 19, 2004
   • 5 replies
   • 1.7k views
   • 
   • andiesenji
   • December 20, 2004

2. How Much Yeast in Rich Dough?

   By lizztwozee, November 10, 2015
   • 5 replies
   • 2.2k views
   • 
   • lizztwozee
   • November 10, 2015

3. Colored fat soluble powders

   By spennie, September 30, 2018
   • 5 replies
   • 1.2k views
   • 
   • Avachocolate
   • October 8, 2018

4. Boiron vs Ponthier purées?

   By wannabechocolatier, August 16, 2021
   • 5 replies
   • 1.7k views
   • 
   • Anthony C
   • August 23, 2021

5. Help! Overseeded

   By Milangal, September 17, 2012
   • 5 replies
   • 2.8k views
   • 
   • Milangal
   • September 18, 2012

6. Regarding Pastry Cream...

   By Dailey, August 3, 2006
   • 5 replies
   • 1.5k views
   • 
   • Dailey
   • August 4, 2006

7. Butterscotch Meringue Cookies

   By G-rat, March 27, 2010
   • 5 replies
   • 2.5k views
   • 
   • Kouign Aman
   • April 9, 2010

8. Espresso Beans in Chocolate Bark

   By peter rabbit, May 24, 2011
   • 5 replies
   • 2.4k views
   • 
   • lironp
   • May 28, 2011

9. Need glassine for chocolate

   By Rhubarb, November 22, 2006
   • 5 replies
   • 2.2k views
   • 
   • bibbotson
   • November 23, 2006

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

    By aidensnd2, June 2, 2006
    • 5 replies
    • 1.5k views
    • 
    • aidensnd2
    • June 3, 2006

11. lollipop help

    By bluechefk, January 16, 2009
    • 5 replies
    • 1.7k views
    • 
    • bluechefk
    • January 19, 2009

12. 167 Year Old Wedding Cake On Display

    By K8memphis, February 3, 2007
    • 5 replies
    • 2.2k views
    • 
    • savvysearch
    • February 6, 2007

13. Chocolate molds for a beginner: magnetic, silicone, or polycarbonate?

    By colombianchocolate, September 24, 2009
    • 5 replies
    • 7.3k views
    • 
    • pringle007
    • October 3, 2009

14. French Type 55 flour

    By sote23, January 31, 2011
    • 5 replies
    • 6.9k views
    • 
    • HungryC
    • February 1, 2011

15. Which truffles last longest?

    By prashamk, November 29, 2018
    • 5 replies
    • 1.5k views
    • 
    • Kerry Beal
    • November 30, 2018

16. Strawberry Pie

    By jende, June 16, 2007
    • 5 replies
    • 1.9k views
    • 
    • sugarseattle
    • June 17, 2007

17. Honey in Ganache

    By ChristysConfections, June 14, 2017
    • 5 replies
    • 3.5k views
    • 
    • ChristysConfections
    • June 16, 2017

18. World peace cookies in very small batches

    By isomer, March 27, 2010
    • 5 replies
    • 2.2k views
    • 
    • Richard Kilgore
    • March 28, 2010

19. I'm new to airbrushing molded chocolates. Does anyone use Roxy & Rich cocoa butter to color molded chocolates?

    By ShylahSinger, March 13, 2022   

    • Chocolate
    • Troubleshooting
    • (and 1 more)

      Tagged with:

      • Chocolate
      • Troubleshooting
      • Confections
    • 5 replies
    • 2.2k views
    • 
    • Tri2Cook
    • March 14, 2022

20. raw egg yolk in frosting

    By sugar plum, March 1, 2007
    • 5 replies
    • 26.8k views
    • 
    • fiftydollars
    • March 2, 2007

21. Urgent: Nigella's Slut Red Raspberries in Chardonnay Jelly

    By DeliciouslyLekker, July 6, 2010
    • 5 replies
    • 4k views
    • 
    • Lisa Shock
    • July 7, 2010

22. Help! My toffee separated!

    By zoe b, January 31, 2011   

    • Confections
    • 5 replies
    • 5.9k views
    • 
    • Summer
    • February 12, 2011

23. Raspberry filling for wedding cake

    By stuartlikesstrudel, November 19, 2014
    • 5 replies
    • 4k views
    • 
    • stuartlikesstrudel
    • November 21, 2014

24. Cake advice sought for the Desert

    By YKL, June 22, 2004
    • 5 replies
    • 1.8k views
    • 
    • andiesenji
    • June 24, 2004

25. Help me design a choc-caramel cake!

    By stuartlikesstrudel, December 13, 2011
    • 5 replies
    • 7.6k views
    • 
    • stuartlikesstrudel
    • December 16, 2011