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Pastry & Baking

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

6,249 topics in this forum

  1. Christmas Cookies Redux 1 2 3 4 13

    By Jaymes,
    • 323 replies
    • 77.7k views

  2. Cocoa Butter Silk with Revolation Series Temperers?

    By Capouch,   
    • 2 replies
    • 1.7k views

  3. Small painted detail in molded chocolates

    By Becky R,
    • 18 replies
    • 5k views

  4. Starches: The Topic

    By Franci,
    • 16 replies
    • 4.7k views

  5. Modifying my cornbread recipe

    By Shel_B,
    • 7 replies
    • 2.8k views

  6. Help needed with age old bicarb of soda questions

    By benjamin163,
    • 9 replies
    • 2.1k views

  7. Defrosting AP Flour

    By Shel_B,
    • 5 replies
    • 1.3k views

  8. Petits Fours

    By Joni,
    • 18 replies
    • 10.9k views

  9. Colored Cocoa Butter: The Topic 1 2 3 4 20

    By sirch1980,   
    • 482 replies
    • 209.2k views

  10. Working Surface for Chocolates

    By Jim D.,
    • 16 replies
    • 11.1k views

  11. Milk/Cream flavoured bon bon filling

    By CazG,   
    • 4 replies
    • 2.1k views

  12. Cocoa Butter Sourcing

    By GRiker,
    • 6 replies
    • 3k views

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

    By jturn00,
    • 183 replies
    • 52.7k views

  14. Parkin Pig biscuit recipe needed

    By Susanwusan,
    • 7 replies
    • 1.9k views

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

    By liuzhou,
    • 4 replies
    • 1.8k views

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

    By MaryIsobel,
    • 26 replies
    • 6k views

  17. What utensil do you use to fold?

    By MaryIsobel,
    • 13 replies
    • 2.2k views

  18. Cinnamon roll troubleshooting

    By brooksms,
    • 0 replies
    • 1k views

  19. Sinking streusel makes my coffee cakes bake up flat

    By lizztwozee,
    • 3 replies
    • 1.7k views

  20. Your favourite sugar-free chocolate?

    By MaryIsobel,
    • 3 replies
    • 2.6k views

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

    By cdh,   
    • 29 replies
    • 12.8k views

  22. Melanger experimentation 1 2 3 4 15

    By tikidoc,
    • 359 replies
    • 60.7k views

  23. Custom Polycarbonate Molds 1 2 3 4

    By Jim D.,
    • 90 replies
    • 20.8k views

  24. Making a heat-resistant silicone stamp for a chocolate mold

    By Julie de Lara,
    • 3 replies
    • 3.2k views

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

    By ChristianD,
    • 19 replies
    • 6.9k views
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