Pastry & Baking

6,263 topics in this forum

1. Cakes sunken in the middle and greasy bottoms

   By jfrater, February 1, 2022
   • 3 replies
   • 3.4k views
   • 
   • scott123
   • February 1, 2022

2. Cinnamon Bun Ice Cream

   By MarkIsCooking, August 10, 2007
   • 3 replies
   • 2.2k views
   • 
   • Tri2Cook
   • August 10, 2007

3. How necessary is a thermometer in frying beignets?

   By laurelm, October 5, 2007
   • 3 replies
   • 1.8k views
   • 
   • SundaySous
   • October 6, 2007

4. Ratio of cocoa butter for thinning Callebaut chocolate?

   By Gary Traffanstedt, August 13, 2013
   • 3 replies
   • 5.8k views
   • 
   • Gary Traffanstedt
   • August 15, 2013

5. Caramelized nuts problem (sticky, humidity)

   By danield, December 3, 2014
   • 3 replies
   • 2.6k views
   • 
   • danield
   • December 4, 2014

6. Cream cheese ganache?

   By SweetnessChocolate, July 25, 2018
   • 3 replies
   • 3.7k views
   • 
   • YetiChocolates
   • July 31, 2018

7. dansk kobenstyle for bread

   By cookingofjoy, April 7, 2020
   • 3 replies
   • 3.2k views
   • 
   • cookingofjoy
   • April 8, 2020

8. Infusing cereal flavors into liquids

   By Shalmanese, December 17, 2009
   • 3 replies
   • 2k views
   • 
   • mkayahara
   • December 17, 2009

9. Vanilla...which one is the best?

   By aguynamedrobert, January 4, 2008
   • 3 replies
   • 2.1k views
   • 
   • aguynamedrobert
   • January 5, 2008

10. Gutinous Rice Flour Substitutions

    By DanM, December 31, 2008
    • 3 replies
    • 2.4k views
    • 
    • pastrygirl
    • January 1, 2009

11. Corn syrup Substitution question

    By shantytownbrown, February 23, 2009
    • 3 replies
    • 2.4k views
    • 
    • tmriga
    • February 24, 2009

12. Lemon-Rosemary Polenta Cake

    By John DePaula, April 6, 2010
    • 3 replies
    • 2.9k views
    • 
    • John DePaula
    • April 7, 2010

13. Bread to bundt

    By Aza, October 12, 2011
    • 3 replies
    • 2.3k views
    • 
    • HungryC
    • October 13, 2011

14. Nougat / Torrone Failures

    By bobdrob, December 13, 2015
    • 3 replies
    • 2.3k views
    • 
    • gfron1
    • April 26, 2016

15. Bonbons in NYC

    By Haley, September 13, 2018
    • 3 replies
    • 791 views
    • 
    • Bentley
    • September 17, 2018

16. Using plant-based coloring for molded sugar candies

    By devinf, July 16, 2020
    • 3 replies
    • 860 views
    • 
    • Jim D.
    • July 17, 2020

17. How did they suspend this panna cotta?

    By cakedecorator1968, May 21, 2009
    • 3 replies
    • 2.4k views
    • 
    • chiantiglace
    • May 26, 2009

18. Alcohol in Candy

    By llobar20, December 4, 2014
    • 3 replies
    • 1.9k views
    • 
    • Lisa Shock
    • December 8, 2014

19. Pastillage as cake board?

    By Sif, November 8, 2007
    • 3 replies
    • 1.7k views
    • 
    • Sif
    • November 8, 2007

20. Please help! Batter for shaped mold.

    By pax, October 17, 2008
    • 3 replies
    • 1.7k views
    • 
    • pax
    • October 17, 2008

21. Decorated sponge sheets without a freezer?

    By hansjoakim, June 4, 2010
    • 3 replies
    • 1.8k views
    • 
    • hansjoakim
    • June 5, 2010

22. Creating a Cherry Hazelnut tart recipe

    By JeanneCake, September 16, 2011
    • 3 replies
    • 1.5k views
    • 
    • JeanneCake
    • September 17, 2011

23. Glazing with neutral glaze

    By Rajala, December 29, 2019
    • 3 replies
    • 3.1k views
    • 
    • Rajala
    • December 31, 2019

24. Coconut extract

    By Woods, October 19, 2007
    • 3 replies
    • 2.8k views
    • 
    • LCS
    • October 21, 2007

25. how thin is too thin?

    By Lior, June 22, 2009
    • 3 replies
    • 1.4k views
    • 
    • Michael Gillen
    • June 22, 2009