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Pastry & Baking

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

6,261 topics in this forum

  1. Glaze for dragee

    By Kamilla,
    • 1 reply
    • 608 views

  2. Looking for help in getting a better shine on my dragees

    By MoonChild,
    • 6 replies
    • 3.2k views

  3. Least expensive way to start adding color to molded chocolates?

    By jrshaul,
    • 4 replies
    • 1.2k views

  4. Using a Cast Iron Pie Pan

    By SNewman004,
    • 2 replies
    • 856 views

  5. Ghirardelli unsweetened cocoa nutritional data

    By Franci,
    • 2 replies
    • 1.6k views

  6. omitting second proof?

    By jedovaty,
    • 12 replies
    • 2.4k views

  7. Christmas flavoured ganaches

    By SchiehallionHandmade,
    • 7 replies
    • 2.2k views

  8. Wholesale or Hourly

    By thesmallpastry,
    • 1 reply
    • 630 views

  9. A quiet compressor 1 2

    By spennie,
    • 32 replies
    • 5.4k views

  10. Making Sugar Free Chocolate (from unsweetened chocolate) 1 2

    By adrianvm,
    • 35 replies
    • 8.5k views

  11. caramelized white chocolate with seasalt! 1 2

    By tarko,
    • 37 replies
    • 12k views

  12. Round Truffles

    By Stan Kitson,
    • 4 replies
    • 1.1k views

  13. Almond meal combined with other nuts in recipes

    By Rajala,
    • 13 replies
    • 2.6k views

  14. Blueberry curd or blueberry butter in the Thermomix

    By Franci,
    • 8 replies
    • 1.7k views

  15. Honeycomb or Crunchie or cinder toffee

    By SchiehallionHandmade,
    • 3 replies
    • 1.3k views

  16. Recipe Help and Sosa Extract

    By cslas,
    • 7 replies
    • 2.6k views

  17. Saving grace or sending good money after bad

    By Margaret Pilgrim,
    • 9 replies
    • 1.8k views

  18. Merchandising For Confections

    By DJ Silverchild,
    • 1 reply
    • 1.2k views

  19. Deep dish fudge oatmeal bars: good, but they need something

    By Matthew.Taylor,
    • 2 replies
    • 896 views

  20. Beginner Chocolatier Investment 1 2

    By EmmMax,   
    • 40 replies
    • 5.8k views

  21. Is sorbitol (in chocolate bonbons) considered a preservative?

    By Susanne Hindle Kher,
    • 12 replies
    • 13.5k views

  22. Jellifying a telephone 1 2

    By jmacnaughtan,   
    • 39 replies
    • 6.5k views

  23. Packaging for large confection

    By jfuchs,
    • 8 replies
    • 1.3k views

  24. The Life Cycle of Pumpkin Jam

    By Nn, M.D.,
    • 6 replies
    • 1.8k views

  25. Help with a cheesecake bonbon 1 2

    By Bentley,
    • 41 replies
    • 11k views
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