Pastry & Baking

6,263 topics in this forum

1. Report: eG Chocolate and Confectionery Workshop 2015 1 2

   By Kerry Beal, May 16, 2015
   • 41 replies
   • 11k views
   • 
   • ElsieD
   • May 20, 2015

2. Using an egg shell to get egg shell out of eggs 1 2

   By Fat Guy, July 24, 2002
   • 46 replies
   • 11k views
   • 
   • Fat Guy
   • July 29, 2002

3. Bite sized dessert for 300

   By greenbean, July 16, 2011
   • 6 replies
   • 11k views
   • 
   • greenbean
   • July 25, 2011

4. Need guidance on how to use powdered emulsifiers such as monoglycerides

   By WackGet, December 31, 2019   

   • Modernist
   • 2 replies
   • 11k views
   • 
   • retired baker
   • January 8, 2020

5. Wedding Cake fillings 1 2

   By jgarner53, July 11, 2005
   • 27 replies
   • 11k views
   • 
   • kitwilliams
   • September 16, 2005

6. Problem with chocolate blooming 1 2

   By hchocolate, February 11, 2004
   • 25 replies
   • 11k views
   • 
   • Kerry Beal
   • June 6, 2014

7. Dried Egg Whites/Pasteurized Egg Whites for Meringues, Marshmallows, and Other Confectionary 1 2

   By Jim D., September 6, 2020
   • 34 replies
   • 11k views
   • 
   • Jim D.
   • April 22

8. What will be the next "hot" dessert trend? 1 2

   By JeanneCake, July 24, 2011
   • 27 replies
   • 11k views
   • 
   • Panaderia Canadiense
   • March 3, 2012

9. Michael Laiskonis Workbook PDF?

   By adey73, June 16, 2013
   • 9 replies
   • 10.9k views
   • 
   • Tri2Cook
   • October 25, 2013

10. Cobblers 1 2

    By gknl, July 13, 2003
    • 39 replies
    • 10.9k views
    • 
    • Varmint
    • August 21, 2003

11. Help with caramel made with coconut milk?

    By ctown13, May 25, 2011   

    • Confections
    • 17 replies
    • 10.9k views
    • 
    • Broken English
    • August 14, 2011

12. NY Cheesecake characteristics 1 2

    By Franci, August 28, 2014
    • 25 replies
    • 10.9k views
    • 
    • rosik929
    • September 7, 2014

13. Base Temperature for Bread – how to calculate?

    By lizztwozee, May 8, 2012
    • 6 replies
    • 10.9k views
    • 
    • lizztwozee
    • May 9, 2012

14. Shipping Baked Goods 1 2

    By alexistristin, November 14, 2006
    • 39 replies
    • 10.9k views
    • 
    • abooja
    • December 8, 2008

15. Shipping Chocolate from U.S. to Canada

    By Truffle Guy, September 9, 2008
    • 3 replies
    • 10.9k views
    • 
    • Pam R
    • September 16, 2008

16. german buttercream

    By MightyD, August 18, 2005
    • 8 replies
    • 10.9k views
    • 
    • MightyD
    • August 22, 2005

17. Peanut butter cookie problem 1 2

    By FoodMan, April 30, 2004
    • 28 replies
    • 10.9k views
    • 
    • FoodMan
    • May 3, 2004

18. I Scream, You Scream..... 1 2 3 4

    By Tonyy13, December 8, 2004
    • 77 replies
    • 10.9k views
    • 
    • Mabelline
    • December 18, 2004

19. Airbrush and Spray Gun for the enthusiastic chocolate hobbyist on a budget?

    By wannabechocolatier, June 9, 2021
    • 12 replies
    • 10.9k views
    • 
    • Jim D.
    • September 12, 2021

20. ancient roman honey cakes

    By cteavin, November 6, 2009
    • 16 replies
    • 10.9k views
    • 
    • cteavin
    • November 8, 2009

21. Dan's Garlic Bread - flour question 1 2

    By Swisskaese, August 22, 2006
    • 33 replies
    • 10.9k views
    • 
    • Dom W
    • September 12, 2006

22. Technique: Egg Batter Dough – Problems with the making of... 1 2 3

    By ThePieman, October 10, 2016
    • 63 replies
    • 10.9k views
    • 
    • teonzo
    • September 7, 2020

23. champagne jelly

    By filipe, November 14, 2006
    • 17 replies
    • 10.9k views
    • 
    • schneich
    • January 13, 2007

24. Callebaut 70% vs 53% - opinions needed

    By Delartful Delights, July 5, 2008
    • 10 replies
    • 10.8k views
    • 
    • ejw50
    • July 13, 2008

25. Adding Gelatin to Pecan Pie to Ensure a Firm Set?

    By Crouton, December 21, 2012
    • 17 replies
    • 10.8k views
    • 
    • jrshaul
    • January 7, 2013