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Pastry & Baking

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

6,283 topics in this forum

  1. The Fruitcake Topic 1 2 3 4 24

    By Suvir Saran,
    • 577 replies
    • 141.4k views

  2. Troubleshooting Caramels 1 2 3 4 13

    By Elizabeth_11,
    • 310 replies
    • 86k views

  3. Meeting Food Safety Requirements with Confections

    By 1261,
    • 10 replies
    • 1.7k views

  4. Draining chocolate molds right onto silicone mats?

    By Becky R,
    • 2 replies
    • 755 views

  5. Hacking an older Kitchenaid mixer to use the panning attachment

    By Becky R,
    • 9 replies
    • 2.1k views

  6. Vanilla sugar

    By silentmeow,
    • 8 replies
    • 2.3k views

  7. White chocolate issues

    By jauhe,
    • 3 replies
    • 1.1k views

  8. Airbrushing cocoa butter outside in warm weather

    By jauhe,
    • 14 replies
    • 1.8k views

  9. Repurposed Tools in the Chocolate Kitchen

    By Kerry Beal,
    • 18 replies
    • 2.3k views

  10. Fruit Ganache 1 2

    By Lior,
    • 47 replies
    • 9.2k views

  11. Need help containing cocoa butter overspray 1 2

    By Kata,
    • 44 replies
    • 8k views

  12. How to thicken nut spread?

    By Clementus,
    • 16 replies
    • 2.7k views

  13. Cakes and tarts like you've (probably) never seen before

    By Alex,
    • 3 replies
    • 598 views

  14. Vegan Glazing Agent for Panning

    By choc.frogs,
    • 2 replies
    • 1k views

  15. Can I club together nutritional information?

    By mmoorree,
    • 8 replies
    • 1k views

  16. A Question About Pie Crust

    By Katie Meadow,
    • 9 replies
    • 2k views

  17. Converting Between Metric and Imperial Measures 1 2

    By Amy Eber,
    • 46 replies
    • 13.7k views

  18. Crust Dust

    By Nancy in Pátzcuaro,
    • 2 replies
    • 2k views

  19. Pouring fondant

    By pastryani,
    • 1 reply
    • 719 views

  20. Help me think of another word for bonbon

    By JeanneCake,
    • 5 replies
    • 1k views

  21. Chocolate mousse on water+chocolate (Heston's)

    By Rasmus,
    • 3 replies
    • 900 views

  22. Airbrush cleaning and maintenance for cocoa butter

    By jauhe,
    • 5 replies
    • 1.4k views

  23. ISO easily moldable, smooth dough that doesn’t shrink or expand during baking

    By Duvel,
    • 8 replies
    • 1.2k views
    • Mjx
    • Mjx

  24. Gelatin bloom strength

    By Rachel1970,
    • 1 reply
    • 843 views

  25. Using fruit puree in caramel

    By tralfaz,   
    • 1 reply
    • 1.1k views
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