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Pastry & Baking

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

6,279 topics in this forum

  1. Starches: The Topic

    By Franci,
    • 16 replies
    • 3.9k views

  2. Modifying my cornbread recipe

    By Shel_B,
    • 7 replies
    • 1.2k views

  3. Help needed with age old bicarb of soda questions

    By benjamin163,
    • 9 replies
    • 1.3k views

  4. Defrosting AP Flour

    By Shel_B,
    • 5 replies
    • 760 views

  5. Petits Fours

    By Joni,
    • 18 replies
    • 9.9k views

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

    By sirch1980,   
    • 450 replies
    • 180.3k views

  7. Working Surface for Chocolates

    By Jim D.,
    • 16 replies
    • 9.5k views

  8. Milk/Cream flavoured bon bon filling

    By CazG,   
    • 4 replies
    • 985 views

  9. Cocoa Butter Sourcing

    By GRiker,
    • 6 replies
    • 1.5k views

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

    By jturn00,
    • 183 replies
    • 44.4k views

  11. Parkin Pig biscuit recipe needed

    By Susanwusan,
    • 7 replies
    • 1.2k views

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

    By liuzhou,
    • 4 replies
    • 1.2k views

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

    By MaryIsobel,
    • 26 replies
    • 4k views

  14. What utensil do you use to fold?

    By MaryIsobel,
    • 13 replies
    • 1.4k views

  15. Cinnamon roll troubleshooting

    By brooksms,
    • 0 replies
    • 566 views

  16. Sinking streusel makes my coffee cakes bake up flat

    By lizztwozee,
    • 3 replies
    • 953 views

  17. Your favourite sugar-free chocolate?

    By MaryIsobel,
    • 3 replies
    • 1.5k views

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

    By cdh,   
    • 29 replies
    • 10.4k views

  19. Melanger experimentation 1 2 3 4 15

    By tikidoc,
    • 359 replies
    • 47.7k views

  20. Custom Polycarbonate Molds 1 2 3 4

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

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

    By Julie de Lara,
    • 3 replies
    • 2k views

  22. Web based Ganache and Recipe calculator (including aw value and shelf life estimation)

    By ChristianD,
    • 19 replies
    • 4.4k views

  23. Rye flour: kinds and sources

    By phaelon56,
    • 7 replies
    • 1.3k views

  24. Old-Fashioned Cakes 1 2 3 4

    By David Ross,
    • 84 replies
    • 24.1k views

  25. Nougat is too soft, any remedies?

    By foodie3,
    • 13 replies
    • 37.1k views
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