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Pastry & Baking

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

6,267 topics in this forum

  1. Christmas Cookies Redux 1 2 3 4 13

    By Jaymes,
    • 323 replies
    • 69.6k views

  2. Cocoa Butter Silk with Revolation Series Temperers?

    By Capouch,   
    • 2 replies
    • 1k views

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

    By kevnick80,   
    • 833 replies
    • 213.2k views

  4. Small painted detail in molded chocolates

    By Becky R,
    • 18 replies
    • 4k views

  5. Starches: The Topic

    By Franci,
    • 16 replies
    • 4k views

  6. Modifying my cornbread recipe

    By Shel_B,
    • 7 replies
    • 1.4k views

  7. Help needed with age old bicarb of soda questions

    By benjamin163,
    • 9 replies
    • 1.4k views

  8. Defrosting AP Flour

    By Shel_B,
    • 5 replies
    • 871 views

  9. Petits Fours

    By Joni,
    • 18 replies
    • 10.1k views

  10. Colored Cocoa Butter: The Topic 1 2 3 4 19

    By sirch1980,   
    • 450 replies
    • 183.4k views

  11. Working Surface for Chocolates

    By Jim D.,
    • 16 replies
    • 9.8k views

  12. Milk/Cream flavoured bon bon filling

    By CazG,   
    • 4 replies
    • 1.4k views

  13. Cocoa Butter Sourcing

    By GRiker,
    • 6 replies
    • 1.8k views

  14. Transfer Sheets: Tips, Techniques & Care 1 2 3 4 8

    By jturn00,
    • 183 replies
    • 46.5k views

  15. Parkin Pig biscuit recipe needed

    By Susanwusan,
    • 7 replies
    • 1.4k views

  16. Scientists develop method of making healthier, more sustainable chocolate

    By liuzhou,
    • 4 replies
    • 1.4k views

  17. What's your favourite quick bread? 1 2

    By MaryIsobel,
    • 26 replies
    • 4.5k views

  18. What utensil do you use to fold?

    By MaryIsobel,
    • 13 replies
    • 1.6k views

  19. Cinnamon roll troubleshooting

    By brooksms,
    • 0 replies
    • 681 views

  20. Sinking streusel makes my coffee cakes bake up flat

    By lizztwozee,
    • 3 replies
    • 1.1k views

  21. Your favourite sugar-free chocolate?

    By MaryIsobel,
    • 3 replies
    • 1.8k views

  22. Aquafaba as a stand-in/replacement for egg whites: Chickpea water turns into meringue when whipped 1 2

    By cdh,   
    • 29 replies
    • 11.1k views

  23. Melanger experimentation 1 2 3 4 15

    By tikidoc,
    • 359 replies
    • 49.9k views

  24. Custom Polycarbonate Molds 1 2 3 4

    By Jim D.,
    • 90 replies
    • 17k views

  25. Making a heat resistant silicone stamp for a bonbon mold like

    By Julie de Lara,
    • 3 replies
    • 2.3k views
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