Pastry & Baking

6,263 topics in this forum

1. Confections! What did we make? (2012 – 2014) 1 2 3 4 23

   By Chris Hennes, November 27, 2012
   • 573 replies
   • 129.8k views
   • 
   • Tri2Cook
   • July 3, 2014

2. Confections! What did we make? (2014 – 2016) 1 2 3 4 23

   By minas6907, July 16, 2014
   • 551 replies
   • 180.5k views
   • 
   • kriz6912
   • December 30, 2016

3. Confections! What did we make? (2017 – ) 1 2 3 4 38

   By kriz6912, January 6, 2017
   • 926 replies
   • 214k views
   • 
   • Jim D.
   • Wednesday at 07:39 PM

4. Confetti (colored round sprinkles)

   By CanadianBakin', March 18, 2011
   • 6 replies
   • 3.3k views
   • 
   • CanadianBakin'
   • March 18, 2011

5. Confidence Biscuits

   By rubyred, May 5, 2008
   • 9 replies
   • 8.5k views
   • 
   • prasantrin
   • June 1, 2008

6. Confit of Raspberries

   By TonyC., August 27, 2007
   • 3 replies
   • 3.3k views
   • 
   • tan319
   • August 28, 2007

7. Confused by Recipe in Notter's "Art of the Chocolatier"

   By Jim D., December 6, 2012
   • 2 replies
   • 3.5k views
   • 
   • Jim D.
   • December 8, 2012

8. Congrats to Team USA - WPTC 1 2 3 4

   By lepatissier, July 9, 2004
   • 85 replies
   • 17.3k views
   • 
   • lepatissier
   • September 19, 2004

9. Considerations for vegan baking in 2025

   By Wholemeal Crank, March 6, 2025
   • 2 replies
   • 1.2k views
   • 
   • Wholemeal Crank
   • March 6, 2025

10. Considering Baking and Pastry Program

    By BROWNSUGA, August 19, 2004
    • 10 replies
    • 2.4k views
    • 
    • BROWNSUGA
    • August 21, 2004

11. Conspiracy Theory: Never baked enough

    By gfron1, November 11, 2007
    • 14 replies
    • 2.6k views
    • 
    • Shalmanese
    • November 11, 2007

12. Contemporary viennoiserie

    By Desiderio, January 25, 2020
    • 2 replies
    • 1.2k views
    • 
    • Desiderio
    • January 26, 2020

13. Controlling the thickness of simple caramel

    By itsuung, June 5, 2020
    • 7 replies
    • 1.9k views
    • 
    • itsuung
    • June 7, 2020

14. Convection and cookies

    By CanadianBakin', March 7, 2005
    • 9 replies
    • 3.6k views
    • 
    • mkfradin
    • March 15, 2005

15. Convection commercial stoves

    By prairiegirl, November 20, 2009
    • 2 replies
    • 2k views
    • 
    • JeanneCake
    • November 21, 2009

16. Conversion of an all-rye sourdough to 'white' sourdough

    By Mette, October 16, 2011
    • 2 replies
    • 2k views
    • 
    • Mette
    • October 18, 2011

17. conversions

    By mignardise, November 15, 2006
    • 24 replies
    • 6.8k views
    • 
    • Patrick S
    • November 26, 2006

18. Convert Bundt Pan to Regular Cake Pan

    By Shel_B, May 9, 2013
    • 21 replies
    • 27.4k views
    • 
    • JoNorvelleWalker
    • May 22, 2013

19. Convert layer cake to bundt cake

    By SusanGiff, December 29, 2010
    • 1 reply
    • 4.1k views
    • 
    • baroness
    • December 29, 2010

20. Converting a chocolate fountain to a tempering setup?

    By jrshaul, February 13, 2012
    • 5 replies
    • 5.5k views
    • 
    • Lisa Shock
    • February 15, 2012

21. Converting a ganache recipe from molded to slabbed

    By Bentley, April 27, 2019
    • 10 replies
    • 3.1k views
    • 
    • Altay.Oro
    • April 9, 2021

22. Converting a gelatin dessert to Halal/Kosher...

    By Ylee, August 24, 2007
    • 6 replies
    • 4.4k views
    • 
    • GlorifiedRice
    • August 25, 2007

23. Converting a Loaf to Rolls

    By Kim Shook, March 28, 2011
    • 9 replies
    • 5.1k views
    • 
    • ChrisTaylor
    • May 5, 2012

24. Converting a recipe for a bread machine

    By Pierogi, January 8, 2009
    • 5 replies
    • 3.4k views
    • 
    • Pierogi
    • January 13, 2009

25. Converting Between Metric and Imperial Measures 1 2

    By Amy Eber, March 24, 2008
    • 46 replies
    • 16.4k views
    • 
    • mmlstarr
    • October 16, 2023