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Pastry & Baking

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

6,280 topics in this forum

  1. ISO Help with Raffaello Cream/Filling

    By Acelestialobject,   
    • 7 replies
    • 1.1k views

  2. Holographic Chocolate Molds

    By BrianKosterChocolates,
    • 3 replies
    • 910 views

  3. MINT CAKE w/o Peppermint Extract

    By Acelestialobject,
    • 15 replies
    • 1.2k views

  4. Caramel Sauce 1 2 3 4 5

    By EllenC,
    • 106 replies
    • 33.5k views

  5. Rye and whole-wheat flour in cake baking

    By oli,
    • 4 replies
    • 1.3k views

  6. Flavoring your ice creams: Extract or infusion? 1 2 3

    By CharlieDi,
    • 55 replies
    • 10.8k views

  7. Epiphany Cake.

    By Matthew.Taylor,
    • 0 replies
    • 777 views

  8. Tempering Cocoa Butter? 1 2 3

    By gfron1,
    • 50 replies
    • 37k views

  9. Airbrushing cocoa butter on a budget: equipment information

    By Becky R,
    • 6 replies
    • 3.3k views

  10. Old Chocolate

    By JoNorvelleWalker,
    • 7 replies
    • 1.3k views

  11. Cutout cookies

    By Tri2Cook,
    • 12 replies
    • 2.4k views

  12. Pricing Handmade Chocolates 1 2

    By Jim D.,   
    • 34 replies
    • 20.3k views

  13. Tempering machine Selmi, Pomati, ChocolateWorld, Kadzama,...

    By Vojta,   
    • 1 reply
    • 1.1k views

  14. Santa's Spectactular Tonawanda Workshop 1 2 3 4 7

    By Kerry Beal,
    • 169 replies
    • 23k views

  15. Cultured butter in cornbread

    By Shel_B,
    • 3 replies
    • 563 views

  16. Bûche de Noël/Buche de Noel/Yule Log 1 2 3 4 6

    By Random,
    • 125 replies
    • 30.8k views

  17. Baked items rise higher in the middle

    By Shel_B,
    • 13 replies
    • 1.4k views

  18. Nama chocolates (Royce) - looking for a good recipe 1 2

    By porfyra,
    • 33 replies
    • 7.8k views

  19. Christmas Cookies Redux 1 2 3 4 13

    By Jaymes,
    • 323 replies
    • 67.1k views

  20. Cocoa Butter Silk with Revolation Series Temperers?

    By Capouch,   
    • 2 replies
    • 701 views

  21. How do they do that? (the bonbon thread) 1 2 3 4 34

    By kevnick80,   
    • 833 replies
    • 204.5k views

  22. Small painted detail in molded chocolates

    By Becky R,
    • 18 replies
    • 3.6k views

  23. Starches: The Topic

    By Franci,
    • 16 replies
    • 3.8k views

  24. Modifying my cornbread recipe

    By Shel_B,
    • 7 replies
    • 1.1k views

  25. Help needed with age old bicarb of soda questions

    By benjamin163,
    • 9 replies
    • 1.2k views
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