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Pastry & Baking

Pastry, confectionery, ice cream, desserts, jams & jellies, and baking techniques and ingredients.

6,251 topics in this forum

  1. First attempt using a Zeoto Pen

    By Becky R,
    • 10 replies
    • 572 views

  2. Seized Processed Nut Butter

    By scott123,
    • 4 replies
    • 502 views

  3. do butterfat/milkfat/ghee have different crystalline structures like cacao butter?

    By jedovaty,
    • 2 replies
    • 305 views

  4. Cutout cookies

    By Tri2Cook,
    • 5 replies
    • 565 views

  5. Spraying chocolate for decoration, no air spray gun?

    By Ratatata,
    • 4 replies
    • 646 views

  6. Advice about piped chocolate decorations

    By tralfaz,
    • 2 replies
    • 466 views

  7. Airbrushing cocoa butter on a budget; equipment information

    By Becky R,
    • 1 reply
    • 500 views

  8. Small painted detail in molded chocolates

    By Becky R,
    • 17 replies
    • 1.2k views

  9. Replicating See's Candies

    By jauhe,
    • 19 replies
    • 1.2k views

  10. Draining chocolate molds right onto silicone mats?

    By Becky R,
    • 2 replies
    • 326 views

  11. Hacking an older Kitchenaid mixer to use the panning attachment

    By Becky R,
    • 9 replies
    • 843 views

  12. White chocolate issues

    By jauhe,
    • 3 replies
    • 453 views

  13. Cakes and tarts like you've (probably) never seen before

    By Alex,
    • 3 replies
    • 373 views

  14. Vegan Glazing Agent for Panning

    By choc.frogs,
    • 2 replies
    • 472 views

  15. Using praline in a filled chocolate

    By Britney,
    • 8 replies
    • 733 views

  16. Can I club together nutritional information?

    By mmoorree,
    • 8 replies
    • 525 views

  17. Pouring fondant

    By pastryani,
    • 1 reply
    • 279 views

  18. Help me think of another word for bonbon

    By JeanneCake,
    • 5 replies
    • 515 views

  19. Chocolate mousse on water+chocolate (Heston's)

    By Rasmus,
    • 3 replies
    • 466 views

  20. Gelatin bloom strength

    By Rachel1970,
    • 1 reply
    • 335 views

  21. How to thicken nut spread?

    By Clementus,
    • 16 replies
    • 1.4k views

  22. Using fruit puree in caramel

    By tralfaz,   
    • 1 reply
    • 459 views

  23. How many chocolate shells in 1 kilo?

    By TokyoJ,
    • 4 replies
    • 757 views

  24. ISO easily moldable, smooth dough that doesn’t shrink or expand during baking

    By Duvel,
    • 8 replies
    • 529 views

  25. Dried fruit and fruit juice powder

    By tralfaz,
    • 3 replies
    • 421 views
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