Pastry & Baking

6,263 topics in this forum

1. baking substitutions

   By sabg, November 25, 2015
   • 2 replies
   • 1.4k views
   • 
   • Lisa Shock
   • November 25, 2015

2. Liquid caramel for truffle shells

   By RichardJones, November 20, 2015
   • 8 replies
   • 2k views
   • 
   • Tri2Cook
   • November 22, 2015

3. Black Cake and Browning 1 2 3 4

   By hummingbirdkiss, March 20, 2007
   • 99 replies
   • 51.2k views
   • 
   • hummingbirdkiss
   • November 21, 2015

4. White chocolate ganache 1 2 3 4

   By tan319, November 9, 2003
   • 93 replies
   • 39.9k views
   • 
   • pastryani
   • November 16, 2015

5. The Zen of Wrapping Caramels 1 2

   By Joni, March 4, 2005
   • 47 replies
   • 63.1k views
   • 
   • Darienne
   • November 14, 2015

6. Seized white chocolate

   By AnythingButPlainChocolate, November 12, 2015
   • 1 reply
   • 1.5k views
   • 
   • Kerry Beal
   • November 12, 2015

7. Old Cajun Crystals Recipes

   By Chris Hennes, November 11, 2015
   • 0 replies
   • 1.1k views
   • 
   • Chris Hennes
   • November 11, 2015

8. How Much Yeast in Rich Dough?

   By lizztwozee, November 10, 2015
   • 5 replies
   • 3k views
   • 
   • lizztwozee
   • November 10, 2015

9. Your Daily Sweets: What Are You Making and Baking? (2015) 1 2 3 4 20

   By Anna N, January 2, 2015
   • 487 replies
   • 102.1k views
   • 
   • Shelby
   • November 9, 2015

10. Chocolate supplies

    By brendan mc aleer, November 4, 2015
    • 5 replies
    • 2k views
    • 
    • Kerry Beal
    • November 8, 2015

11. Sugar Free/Chocolate for Diabetics

    By Spring, September 10, 2008
    • 18 replies
    • 4.5k views
    • 
    • Kerry Beal
    • November 8, 2015

12. Blueberry banana muffins

    By ElsieD, March 7, 2011
    • 2 replies
    • 2.3k views
    • 
    • donk79
    • November 7, 2015

13. The Bread Topic (2014 –2015) 1 2 3 4 23

    By Shelby, August 11, 2014
    • 566 replies
    • 114.3k views
    • 
    • Ann_T
    • November 6, 2015

14. Gelatin in bread

    By shain, October 22, 2015
    • 11 replies
    • 21.5k views
    • 
    • shain
    • November 1, 2015

15. Brown sugar caramels (including butterscotch)

    By lebowits, February 2, 2014
    • 13 replies
    • 6k views
    • 
    • pastrygirl
    • November 1, 2015

16. Liquid eggs in Choux?

    By sourdoh, October 21, 2015
    • 9 replies
    • 3.6k views
    • 
    • dscheidt
    • October 31, 2015

17. Chocolate osmosis?

    By pastryani, October 27, 2015
    • 8 replies
    • 2.5k views
    • 
    • Kerry Beal
    • October 29, 2015

18. Edelweiss White Chocolate from Felchin

    By ChocoMom, October 29, 2015
    • 4 replies
    • 2.6k views
    • 
    • pastrygirl
    • October 29, 2015

19. Anyone else having problems with dipped chocolates?

    By excv_, October 6, 2015
    • 14 replies
    • 4.5k views
    • 
    • Chocolot
    • October 29, 2015

20. Pizza peel for bread?

    By palomalou, October 22, 2015
    • 18 replies
    • 3.9k views
    • 
    • Barrytm
    • October 26, 2015

21. 50 lbs of black walnuts

    By hummingbirdkiss, October 12, 2015
    • 15 replies
    • 3.9k views
    • 
    • teagal
    • October 26, 2015

22. Hot chocolate for outdoor events - any experience?

    By pastrygirl, August 8, 2015
    • 22 replies
    • 58.1k views
    • 
    • Lisa Shock
    • October 25, 2015

23. Citron - Help!

    By ElainaA, October 21, 2015
    • 17 replies
    • 4.6k views
    • 
    • Smithy
    • October 23, 2015

24. Cake help please

    By cyalexa, October 22, 2015
    • 10 replies
    • 2.2k views
    • 
    • hummingbirdkiss
    • October 23, 2015

25. Praliné vs Gianduja: interchangeable?

    By pastryani, October 12, 2015
    • 7 replies
    • 8.2k views
    • 
    • Kerry Beal
    • October 20, 2015