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Pastry & Baking

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

6,263 topics in this forum

  1. Liquid lecithin

    By pastryani,
    • 10 replies
    • 3k views

  2. My annual problem/opportunity--too many limes

    By Nancy in Pátzcuaro,
    • 3 replies
    • 1.9k views

  3. Krea Swiss vs Mol D'art

    By Danimal10,
    • 8 replies
    • 3.5k views

  4. Anyone understand the science of caramel?

    By martin0642,
    • 17 replies
    • 5.3k views

  5. Cheap confectionery frame and vibrating table for confectioners.

    By martin0642,
    • 1 reply
    • 1.5k views

  6. Making a granola crisp or cracker

    By gfron1,
    • 8 replies
    • 1.9k views

  7. Keeping Baked Goods Fresh

    By Shel_B,
    • 5 replies
    • 1.3k views

  8. Adding Lemon to a Scone Recipe

    By Shel_B,
    • 5 replies
    • 1.7k views

  9. Ideas for Pumpkin Bonbons?

    By Bentley,
    • 1 reply
    • 1.3k views

  10. How long will this pie last?

    By Darienne,
    • 11 replies
    • 3.5k views

  11. Leaking Chocolates

    By Jim D.,
    • 18 replies
    • 5.2k views

  12. When Life Gives You Meyer Lemons.....

    By RuthWells,
    • 7 replies
    • 2.2k views

  13. Seeking advice on creating chocolate "film strip" for cake

    By LucyInAust,
    • 18 replies
    • 4.5k views

  14. New yeast product

    By lindag,
    • 5 replies
    • 1.4k views

  15. Cake with cookie dough baked in

    By LaMiaCucina,
    • 7 replies
    • 1.9k views

  16. Any Recommendations for Pre-made Pie Crust?

    By Shel_B,
    • 3 replies
    • 1.2k views

  17. Maple flavored confections

    By Bentley,
    • 2 replies
    • 1k views

  18. Molding honeycomb (aka cinder toffee) for confections

    By martin0642,
    • 15 replies
    • 8.3k views

  19. Cookies that will keep room temp for a month?

    By quiet1,
    • 21 replies
    • 5.5k views

  20. Milk Temperature for Scone Recipe

    By Shel_B,
    • 3 replies
    • 4.1k views

  21. Gin flavoured alcohol syrup for chocolates - some questions

    By martin0642,
    • 9 replies
    • 1.9k views

  22. Shortcrust Piebase via The Creaming Method

    By ThePieman,
    • 11 replies
    • 4.2k views

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

    By ThePieman,
    • 63 replies
    • 11.5k views

  24. Sourcing Couverture in a Warm Climate

    By Bentley,
    • 9 replies
    • 1.9k views

  25. Calvados for Cooking

    By Shel_B,
    • 10 replies
    • 5.8k views
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