Pastry & Baking

6,271 topics in this forum

1. Bonbons in NYC

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

2. Using plant-based coloring for molded sugar candies

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

3. How did they suspend this panna cotta?

   By cakedecorator1968, May 21, 2009
   • 3 replies
   • 2.1k views
   • 
   • chiantiglace
   • May 26, 2009

4. Alcohol in Candy

   By llobar20, December 4, 2014
   • 3 replies
   • 1.4k views
   • 
   • Lisa Shock
   • December 8, 2014

5. Pastillage as cake board?

   By Sif, November 8, 2007
   • 3 replies
   • 1.5k views
   • 
   • Sif
   • November 8, 2007

6. Please help! Batter for shaped mold.

   By pax, October 17, 2008
   • 3 replies
   • 1.5k views
   • 
   • pax
   • October 17, 2008

7. Decorated sponge sheets without a freezer?

   By hansjoakim, June 4, 2010
   • 3 replies
   • 1.6k views
   • 
   • hansjoakim
   • June 5, 2010

8. Creating a Cherry Hazelnut tart recipe

   By JeanneCake, September 16, 2011
   • 3 replies
   • 1.3k views
   • 
   • JeanneCake
   • September 17, 2011

9. Danish Pastry - Smorstang (Danish Bar) help

   By Paullie, September 20, 2019
   • 3 replies
   • 1.6k views
   • 
   • Paullie
   • September 21, 2019

10. Glazing with neutral glaze

    By Rajala, December 29, 2019
    • 3 replies
    • 1.8k views
    • 
    • Rajala
    • December 31, 2019

11. Coconut extract

    By Woods, October 19, 2007
    • 3 replies
    • 2.1k views
    • 
    • LCS
    • October 21, 2007

12. how thin is too thin?

    By Lior, June 22, 2009
    • 3 replies
    • 1.2k views
    • 
    • Michael Gillen
    • June 22, 2009

13. Help with first-time peanut butter cup making...

    By Emily_R, March 10, 2012
    • 3 replies
    • 2k views
    • 
    • Kerry Beal
    • March 10, 2012

14. Bonbons and Demon Summer Humidity

    By Baylee Chocolate Lady, July 20, 2012
    • 3 replies
    • 2.8k views
    • 
    • judiu
    • August 1, 2012

15. chocolate cake using chocolate?

    By pastrygirl, September 20, 2019   

    • Dessert
    • Cake
    • (and 1 more)

      Tagged with:

      • Dessert
      • Cake
      • Chocolate
    • 3 replies
    • 1.7k views
    • 
    • JeanneCake
    • September 21, 2019

16. Wybauw's Pineapples

    By cslas, February 13, 2020
    • 3 replies
    • 839 views
    • 
    • teonzo
    • February 14, 2020

17. Tempering with a JKV 30 wheel machine

    By artiesel, February 20, 2018
    • 3 replies
    • 1.2k views
    • 
    • RobertM
    • February 21, 2018

18. Torta di Natale

    By Carrot Top, December 17, 2006
    • 3 replies
    • 1.7k views
    • 
    • Pontormo
    • December 19, 2006

19. Jam in the Spotlight

    By Lindacakes, February 8, 2022
    • 3 replies
    • 1.1k views
    • 
    • Lindacakes
    • February 16, 2022

20. Eliminating bitterness

    By Tri2Cook, September 11, 2007
    • 3 replies
    • 1.4k views
    • 
    • naes
    • September 12, 2007

21. Can you use perforated pastry rings for cakes?

    By pastryani, February 11, 2022
    • 3 replies
    • 1.7k views
    • 
    • pastrygirl
    • February 12, 2022

22. Alternative spray gun options for cocao butter painting that I could purchase without having to sell my left kidney?

    By Robbie2000, September 30, 2021
    • 3 replies
    • 1.8k views
    • 
    • Jim D.
    • October 1, 2021

23. Once gelled, staying gelled?

    By JeanneCake, January 23, 2009
    • 3 replies
    • 1.6k views
    • 
    • JeanneCake
    • January 24, 2009

24. Greweling's Butter Ganache Proportions

    By Jim D., February 17, 2013
    • 3 replies
    • 5.6k views
    • 
    • Chocolot
    • February 17, 2013

25. Bubblegum Flavor

    By Anonymous Modernist 2897, November 19, 2011
    • 3 replies
    • 1.8k views
    • 
    • Anonymous Modernist 310
    • October 15, 2012