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Pastry & Baking

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

6,268 topics in this forum

  1. Free subscription to pastry magazine

    By gfron1,
    • 1 reply
    • 828 views

  2. Eclairs baked in silpain

    By Artisanne,
    • 0 replies
    • 862 views

  3. Melting/reusing aerated chocolate?

    By chanjying,   
    • 14 replies
    • 2.7k views

  4. Another cookie question!

    By brooksms,
    • 0 replies
    • 735 views

  5. PERFORATED Stainless Steel Cake Ring ?

    By pjm333,
    • 2 replies
    • 1.3k views

  6. Questions about Artisan-scale wrapping machines for chocolates/caramels

    By artiesel,   
    • 2 replies
    • 1.7k views

  7. Caramel and chocolate sauces recipes

    By ElsieD,
    • 6 replies
    • 1.1k views

  8. Another query from your problem child

    By Kim Shook,
    • 4 replies
    • 1.5k views

  9. Soy-free chocolate for truffles?

    By quiet1,
    • 2 replies
    • 781 views

  10. Candy Making Got Interrupted - Can I Restart?

    By Kim Shook,
    • 3 replies
    • 913 views

  11. wrapping caramels

    By cookingofjoy,
    • 5 replies
    • 1.7k views

  12. Doubling a Recipe....Rely on Instant Read Thermometer?

    By gulfporter,
    • 5 replies
    • 805 views

  13. Quiet compressor for airbrushing

    By eglies,   
    • 16 replies
    • 2.7k views

  14. Vanilla caramel recipe woes

    By ChocMD,
    • 8 replies
    • 1.4k views

  15. Troubleshooting cocoa powder for ice cream 1 2

    By Jaymes,
    • 45 replies
    • 15.3k views

  16. Working with Swerve sweetener in chocolate?

    By crisw,   
    • 4 replies
    • 2.1k views

  17. Easter egg mold? 1 2

    By Chocolot,
    • 25 replies
    • 4.9k views

  18. Cookies spread more when doubling recipe...?

    By brooksms,
    • 13 replies
    • 3k views

  19. Searching for a Contrasting Dark Chocolate

    By Jim D.,
    • 2 replies
    • 860 views
    • cdh
    • cdh

  20. Matcha Truffle

    By dhardy123,
    • 20 replies
    • 6.1k views

  21. DEMO: Making Chocolate Transfer Sheets 1 2 3 4

    By Kerry Beal,
    • 94 replies
    • 71.5k views

  22. Help with Almond Brittle

    By prashamk,
    • 5 replies
    • 1.4k views

  23. Alternatives to Amoretti compounds

    By JeanneCake,
    • 15 replies
    • 3.2k views

  24. Chocolate Printing - Transfer Sheet

    By prashamk,
    • 2 replies
    • 901 views

  25. Which truffles last longest?

    By prashamk,
    • 5 replies
    • 2k views
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