Pastry & Baking

6,262 topics in this forum

1. Milk Chocolate That's Not Overly Sweet?

   By DeanTheBaker, October 31, 2018   

   • Chocolate
   • 8 replies
   • 2.9k views
   • 
   • Rajala
   • November 1, 2018

2. Marble tempering

   By Chocoguyin Pemby, October 28, 2018
   • 7 replies
   • 1.8k views
   • 
   • Kerry Beal
   • October 28, 2018

3. What mold / pan ?

   By pjm333, October 24, 2018
   • 3 replies
   • 882 views
   • 
   • pjm333
   • October 28, 2018

4. Spice Cake recipes 1 2 3

   By Carolyn Tillie, January 6, 2005
   • 63 replies
   • 15.7k views
   • 
   • heidih
   • October 26, 2018

5. Alkalizing Chocolate

   By scott123, October 24, 2018
   • 8 replies
   • 2.1k views
   • 
   • paulraphael
   • October 26, 2018

6. Shelf life of marshmallow cream?

   By Pastrypastmidnight, October 20, 2018   

   • Confections
   • 9 replies
   • 7.6k views
   • 
   • Pastrypastmidnight
   • October 26, 2018

7. Looking for advice on holiday chocolates workflow

   By Haley, October 23, 2018
   • 3 replies
   • 919 views
   • 
   • Haley
   • October 23, 2018

8. Best Unsweetened Chocolate Bang for the Buck

   By scott123, October 22, 2018
   • 6 replies
   • 1.4k views
   • 
   • pastrygirl
   • October 23, 2018

9. The Horror of Sourcing Decent Vanilla Extract

   By ChocMD, October 19, 2018
   • 11 replies
   • 5k views
   • 
   • Nyleve Baar
   • October 22, 2018

10. Cocoa butter sticks to mold

    By Nickos, October 17, 2018
    • 9 replies
    • 5.1k views
    • 
    • Kerry Beal
    • October 19, 2018

11. hand dipping & fork dipping chocolates

    By pastrygirl, October 18, 2018   

    • Chocolate
    • Confections
    • 6 replies
    • 2.8k views
    • 
    • chromedome
    • October 18, 2018

12. How to keep nuts crunchy inside a bonbon?

    By sbain, October 18, 2018
    • 2 replies
    • 2.1k views
    • 
    • Tri2Cook
    • October 18, 2018

13. Old School Buttercream Candies

    By artiesel, July 17, 2018   

    • Chocolate
    • Confections
    • 22 replies
    • 8.7k views
    • 
    • Lisa Shock
    • October 18, 2018

14. Chocolate truffle trouble shooting.

    By Arlene13, October 17, 2018   

    • Chocolate
    • Troubleshooting
    • 2 replies
    • 1.9k views
    • 
    • pastrygirl
    • October 17, 2018

15. Fruit Compounds and Powders in Chocolates

    By Jim D., February 14, 2013
    • 6 replies
    • 7.3k views
    • 
    • Kerry Beal
    • October 15, 2018

16. Cashews in caramel

    By Chester86, October 13, 2018
    • 8 replies
    • 1.5k views
    • 
    • Kerry Beal
    • October 15, 2018

17. Where can I find chocolate filling/ganache recipes?

    By kevnick80, May 8, 2017
    • 9 replies
    • 2.2k views
    • 
    • Chester86
    • October 15, 2018

18. Caramel layer for millionaire shortbread - temperature issues

    By PassionateAmateur, October 8, 2018
    • 11 replies
    • 6k views
    • 
    • Soupcon
    • October 15, 2018

19. Thin ‘cookie’ for bonbon

    By Nickos, October 14, 2018
    • 1 reply
    • 682 views
    • 
    • Jim D.
    • October 14, 2018

20. Buttercream centers for chocolates 1 2 3

    By mostlylana, October 7, 2009
    • 66 replies
    • 17.4k views
    • 
    • Jim D.
    • October 13, 2018

21. Opening a shop - dos & don'ts 1 2

    By understandingcocoa, August 2, 2018
    • 46 replies
    • 6.9k views
    • 
    • Tri2Cook
    • October 13, 2018

22. Airbrush machines: Basics & Beyond 1 2 3

    By PastryLady, September 12, 2003
    • 59 replies
    • 22.9k views
    • 
    • Nicole1288
    • October 9, 2018

23. Black Cocoa Powder: Looking for some good ideas here.

    By Matthew.Taylor, October 9, 2018
    • 4 replies
    • 1k views
    • 
    • Matthew.Taylor
    • October 9, 2018

24. What to do with a bunch of blah plums?

    By Kim Shook, October 1, 2018
    • 7 replies
    • 1.8k views
    • 
    • Smithy
    • October 8, 2018

25. Colored fat soluble powders

    By spennie, September 30, 2018
    • 5 replies
    • 1.5k views
    • 
    • Avachocolate
    • October 8, 2018