Pastry & Baking

6,270 topics in this forum

1. Italian Cream Cake

   By BakerLady, November 27, 2005
   • 19 replies
   • 13.2k views
   • 
   • chefpeon
   • July 17, 2008

2. Luster Dust, safe or not?

   By sote23, March 24, 2007
   • 7 replies
   • 13.2k views
   • 
   • sote23
   • March 26, 2007

3. Anyone tried making Heston's "Flaming Sorbet"?

   By phan1, January 26, 2008
   • 12 replies
   • 13.2k views
   • 
   • Nathan Kurz
   • February 2, 2008

4. A French Yeast: Any real difference?

   By Richard Kilgore, December 27, 2004
   • 16 replies
   • 13.2k views
   • 
   • bvconway
   • January 22, 2015

5. Help with a Chocolate Delice based dessert

   By olicollett, December 16, 2011
   • 1 reply
   • 13.2k views
   • 
   • olicollett
   • December 20, 2011

6. Choosing Packaging 1 2 3

   By Nawtees, November 4, 2008
   • 61 replies
   • 13.2k views
   • 
   • Tri2Cook
   • February 22, 2022

7. the eternal cake pan depth question

   By devlin, October 27, 2008
   • 5 replies
   • 13.2k views
   • 
   • beacheschef
   • October 30, 2008

8. Chocolate Truffles 1 2 3

   By annachan, December 31, 2005
   • 70 replies
   • 13.1k views
   • 
   • Lazar89
   • February 2, 2016

9. what are the rules about selling baked goods?

   By halloweencat, February 23, 2006
   • 23 replies
   • 13.1k views
   • 
   • K8memphis
   • February 25, 2006

10. Souffle recipe that you can prepare in advance?

    By aidensnd2, October 25, 2008
    • 7 replies
    • 13.1k views
    • 
    • CanadianBakin'
    • October 26, 2008

11. Replicating Three Musketeers Filling... 1 2

    By RuthWells, March 29, 2006
    • 25 replies
    • 13.1k views
    • 
    • RuthWells
    • March 31, 2006

12. Preserving Chocolate with Invertase

    By johnsmith45678, June 3, 2006
    • 20 replies
    • 13k views
    • 
    • Digijam
    • September 15, 2008

13. Bryan Voltaggio's chocolate ganache

    By ihatenougat, October 24, 2009
    • 9 replies
    • 13k views
    • 
    • Tri2Cook
    • October 22, 2012

14. Work Log: Structural cakes 1 2 3

    By hac, July 14, 2009
    • 51 replies
    • 13k views
    • 
    • prasantrin
    • November 27, 2009

15. Sponge Toffee by Greweling 1 2

    By CanadianBakin', November 15, 2010   

    • Confections
    • 49 replies
    • 13k views
    • 
    • Pastrypastmidnight
    • April 5, 2018

16. Andrew Shotts Class at Notter School

    By readingrilke, January 26, 2007   

    • Confections
    • 23 replies
    • 13k views
    • 
    • David J.
    • February 15, 2008

17. Coupe du Monde de la Patisserie / World Pastry Cup 1 2

    By bleudauvergne, January 23, 2005
    • 30 replies
    • 13k views
    • 
    • chiantiglace
    • January 27, 2005

18. Imitation vanilla extract 1 2 3

    By mamster, October 7, 2003
    • 64 replies
    • 13k views
    • 
    • Anna N
    • November 21, 2003

19. Yeast life cycle 1 2 3

    By doronin, December 25, 2005
    • 54 replies
    • 12.9k views
    • 
    • Beanie
    • January 27, 2006

20. How long will sourdough levain stay active in the ref?

    By Obese-Wan Kenobi, September 6, 2011
    • 6 replies
    • 12.9k views
    • 
    • Obese-Wan Kenobi
    • September 9, 2011

21. Fluid Flex

    By mignardise, July 30, 2004
    • 11 replies
    • 12.9k views
    • 
    • mignardise
    • August 6, 2004

22. Best orange liqueur for chocolates 1 2

    By Smiley Riley, December 7, 2008
    • 30 replies
    • 12.9k views
    • 
    • Darienne
    • December 16, 2008

23. Francisco Migoya's Frozen Desserts 1 2

    By Tri2Cook, February 12, 2009
    • 35 replies
    • 12.9k views
    • 
    • BenA
    • September 14, 2018

24. Converting Between Metric and Imperial Measures 1 2

    By Amy Eber, March 24, 2008
    • 46 replies
    • 12.9k views
    • 
    • mmlstarr
    • October 16, 2023

25. Michael Bras Chocolate Coulant

    By johnny70, September 3, 2005
    • 18 replies
    • 12.9k views
    • 
    • tan319
    • September 21, 2006