Pastry & Baking

6,283 topics in this forum

1. Pastiera and Casatiello

   By ElainaA, March 29, 2015
   • 4 replies
   • 2k views
   • 
   • bethesdabakers
   • April 17, 2015

2. East Coasters: Workshop notice

   By Chocolot, April 16, 2015
   • 1 reply
   • 1.3k views
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   • Deryn
   • April 16, 2015

3. Wybauw Buttercream

   By lebowits, October 12, 2012
   • 24 replies
   • 4.1k views
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   • YetiChocolates
   • April 8, 2015

4. Buttercream Frosting/Icing: The Topic 1 2 3 4 12

   By bripastryguy, August 8, 2003
   • 290 replies
   • 95.2k views
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   • btbyrd
   • April 7, 2015

5. Guittard Couverture & Chocolate

   By gfron1, April 1, 2015
   • 7 replies
   • 3.5k views
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   • ChocoMom
   • April 3, 2015

6. Enrober Questions 1 2 3 4 5

   By Truffle Guy, March 2, 2007
   • 106 replies
   • 44.8k views
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   • YetiChocolates
   • April 2, 2015

7. Taste, texture and stability: the impossible cookie?

   By Tri2Cook, March 14, 2015
   • 12 replies
   • 2.5k views
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   • emmalish
   • March 30, 2015

8. Ferber's orange with chocolate

   By cookingofjoy, March 27, 2015
   • 2 replies
   • 1.4k views
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   • cookingofjoy
   • March 29, 2015

9. Baking from "Flour, Water, Salt, Yeast: The Fundamentals of Artisan Bread and Pizza" 1 2 3 4 5

   By Kerry Beal, February 5, 2014
   • 116 replies
   • 37.4k views
   • 
   • curls
   • March 26, 2015

10. Cost Calculator

    By Matthew Kirshner, March 24, 2015
    • 5 replies
    • 7.2k views
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    • Matthew Kirshner
    • March 24, 2015

11. How do I make the coating for these Korean rice snacks?

    By GlorifiedRice, March 16, 2015
    • 6 replies
    • 2.2k views
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    • milgwimper
    • March 24, 2015

12. Isomalt and Other Sugar Decor

    By Matthew Kirshner, March 10, 2015
    • 8 replies
    • 2.5k views
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    • Matthew Kirshner
    • March 23, 2015

13. Coconut Italian Meringue

    By AAQuesada, March 7, 2015
    • 10 replies
    • 4.4k views
    • 
    • AAQuesada
    • March 23, 2015

14. White themed chocolates

    By gfron1, February 15, 2015
    • 22 replies
    • 4.2k views
    • 
    • jmacnaughtan
    • March 20, 2015

15. Pate de Fruit/Jelly in Molded Chocolates?

    By shubashuba, March 18, 2015
    • 7 replies
    • 5.1k views
    • 
    • shubashuba
    • March 20, 2015

16. Strudel(a), how dough works

    By borgr, September 22, 2013
    • 22 replies
    • 6.5k views
    • 
    • K8memphis
    • March 17, 2015

17. Using the Chocovision Mini Rev Tempering Machine

    By Justing30, February 16, 2015
    • 21 replies
    • 8.3k views
    • 
    • keychris
    • March 17, 2015

18. Why does tart dough shrink after baking?

    By mrk, March 7, 2015
    • 15 replies
    • 5.2k views
    • 
    • mrk
    • March 14, 2015

19. Restaurant books for pastries and desserts: your favorites?

    By Lia Tumkus, February 8, 2015
    • 11 replies
    • 3.6k views
    • 
    • ChocoMom
    • March 12, 2015

20. Runny praliné in molded chocolate

    By gfron1, March 9, 2015
    • 4 replies
    • 2k views
    • 
    • gfron1
    • March 10, 2015

21. Sorbitol in BonBons

    By LabKat, March 7, 2015
    • 3 replies
    • 1.7k views
    • 
    • LabKat
    • March 8, 2015

22. Intensifying the lemon flavor without increasing the cost

    By Franci, March 5, 2015
    • 8 replies
    • 2.6k views
    • 
    • Franci
    • March 6, 2015

23. Chocolate Separating from Toffee 1 2

    By Chezkaren, December 2, 2005
    • 49 replies
    • 31.3k views
    • 
    • chocoera
    • February 27, 2015

24. Cocoa Butter Pinstriping Techniques

    By Truffle Guy, July 9, 2008
    • 16 replies
    • 7.5k views
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    • YetiChocolates
    • February 26, 2015

25. Caramel Ganache Improvements?

    By parameda, February 6, 2015
    • 4 replies
    • 1.5k views
    • 
    • keychris
    • February 25, 2015