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Pastry & Baking

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

6,252 topics in this forum

  1. Recreating Classics: Vanilla Sponge Cake with Chocolate Frosting

    By Nn, M.D.,
    • 1 reply
    • 455 views

  2. Help needed for marshmallow and artificial banana cake-filling

    By MaryIsobel,
    • 7 replies
    • 634 views

  3. First attempt using a Zeoto Pen

    By Becky R,
    • 10 replies
    • 594 views

  4. Seized Processed Nut Butter

    By scott123,
    • 4 replies
    • 528 views

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

    By jedovaty,
    • 2 replies
    • 318 views

  6. Cutout cookies

    By Tri2Cook,
    • 5 replies
    • 586 views

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

    By Ratatata,
    • 4 replies
    • 676 views

  8. Advice about piped chocolate decorations

    By tralfaz,
    • 2 replies
    • 485 views

  9. Airbrushing cocoa butter on a budget; equipment information

    By Becky R,
    • 1 reply
    • 518 views

  10. Small painted detail in molded chocolates

    By Becky R,
    • 17 replies
    • 1.2k views

  11. Replicating See's Candies

    By jauhe,
    • 19 replies
    • 1.2k views

  12. Draining chocolate molds right onto silicone mats?

    By Becky R,
    • 2 replies
    • 341 views

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

    By Becky R,
    • 9 replies
    • 865 views

  14. White chocolate issues

    By jauhe,
    • 3 replies
    • 471 views

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

    By Alex,
    • 3 replies
    • 382 views

  16. Vegan Glazing Agent for Panning

    By choc.frogs,
    • 2 replies
    • 501 views

  17. Using praline in a filled chocolate

    By Britney,
    • 8 replies
    • 751 views

  18. Can I club together nutritional information?

    By mmoorree,
    • 8 replies
    • 541 views

  19. Pouring fondant

    By pastryani,
    • 1 reply
    • 302 views

  20. Help me think of another word for bonbon

    By JeanneCake,
    • 5 replies
    • 530 views

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

    By Rasmus,
    • 3 replies
    • 482 views

  22. Gelatin bloom strength

    By Rachel1970,
    • 1 reply
    • 359 views

  23. How to thicken nut spread?

    By Clementus,
    • 16 replies
    • 1.4k views

  24. Using fruit puree in caramel

    By tralfaz,   
    • 1 reply
    • 480 views

  25. How many chocolate shells in 1 kilo?

    By TokyoJ,
    • 4 replies
    • 787 views
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