Pastry & Baking

6,277 topics in this forum

1. Making marshmallows from syrups of unknown concentration

   By TylerK, November 12, 2014
   • 8 replies
   • 3k views
   • 
   • minas6907
   • November 14, 2014

2. Technical custard question

   By glennbech, November 12, 2014
   • 1 reply
   • 1.2k views
   • 
   • Lisa Shock
   • November 12, 2014

3. Apple Crisp 1 2

   By nakji, October 11, 2009
   • 37 replies
   • 10.9k views
   • 
   • Anna N
   • November 11, 2014

4. Rose water in chocolate bark

   By AKS613, November 6, 2014
   • 9 replies
   • 3k views
   • 
   • AKS613
   • November 9, 2014

5. Recommendations for candying blackberries, and other ways to use blackberries

   By Quesmoy, November 7, 2014
   • 13 replies
   • 2.8k views
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   • CatPoet
   • November 9, 2014

6. Making Blonde Chocolate 1 2

   By Susanne Hindle Kher, November 3, 2014
   • 33 replies
   • 14.6k views
   • 
   • GlorifiedRice
   • November 9, 2014

7. Crystalized Caramel Problem

   By Bryanrobh, November 6, 2014
   • 2 replies
   • 1.2k views
   • 
   • RobertM
   • November 7, 2014

8. Any experience with Belcolade Lait Selection?

   By asadus, October 31, 2014
   • 7 replies
   • 2.7k views
   • 
   • asadus
   • November 4, 2014

9. Nanaimo Bars

   By Milos Gobrovic, November 1, 2014
   • 7 replies
   • 2.6k views
   • 
   • SylviaLovegren
   • November 4, 2014

10. Sponge Candy Problems - burnt

    By llobar20, October 13, 2014
    • 14 replies
    • 8.6k views
    • 
    • llobar20
    • November 4, 2014

11. Notter vs. Grewling on Slabbed Ganache Foot Technique

    By Susanne Hindle Kher, October 29, 2014
    • 21 replies
    • 7.7k views
    • 
    • lebowits
    • November 3, 2014

12. Baking Bread from Scratch in France 1 2 3

    By bethesdabakers, September 11, 2014
    • 61 replies
    • 13.9k views
    • 
    • bethesdabakers
    • November 2, 2014

13. Recreating Neuman's Date Nut Bread

    By cookman, October 26, 2014
    • 3 replies
    • 10.5k views
    • 
    • cookman
    • October 30, 2014

14. Safety when infusing tobacco

    By Susanne Hindle Kher, October 23, 2014
    • 14 replies
    • 8.7k views
    • 
    • Susanne Hindle Kher
    • October 29, 2014

15. Aerated chocolate using a mini pack mv31 sealer

    By Rachel Kelley, October 28, 2014
    • 7 replies
    • 4.8k views
    • 
    • JoNorvelleWalker
    • October 29, 2014

16. Making pastry, can all-purpose flour substitute for cake flour?

    By mrk, October 27, 2014
    • 10 replies
    • 3.9k views
    • 
    • mrk
    • October 29, 2014

17. Help! My enrober belt has broken. What would be the quickest way to get it working?

    By Baylee Chocolate Lady, October 25, 2014
    • 8 replies
    • 2.4k views
    • 
    • Baylee Chocolate Lady
    • October 29, 2014

18. Maiden cake voyage — Geezer needs input 1 2

    By BrooksNYC, September 28, 2014
    • 40 replies
    • 5.8k views
    • 
    • JohnT
    • October 28, 2014

19. Tips for estimating quantities for holiday bazaar

    By Susanne Hindle Kher, October 15, 2014
    • 24 replies
    • 4.1k views
    • 
    • ChocoMom
    • October 27, 2014

20. Making Chocolate with raw cacao/cocoa: help needed

    By Sophie Cook, October 20, 2014
    • 11 replies
    • 4.3k views
    • 
    • keychris
    • October 21, 2014

21. Weighing Confectioner's Sugar

    By Kim Shook, October 20, 2014
    • 9 replies
    • 2k views
    • 
    • Kim Shook
    • October 21, 2014

22. Christmas candy ideas 1 2

    By AnnieWilliams, October 16, 2014
    • 27 replies
    • 4.9k views
    • 
    • AnnieWilliams
    • October 19, 2014

23. Freezing cakes and vacuum packing them

    By Franci, July 2, 2014
    • 16 replies
    • 22.3k views
    • 
    • Jogy
    • October 15, 2014

24. Resting Brulee Mix/Ice Cream Base Overnight: Why? 1 2

    By cakedecorator1968, July 1, 2006
    • 25 replies
    • 20.4k views
    • 
    • JoNorvelleWalker
    • October 15, 2014

25. Creme Patissiere/Pastry Cream

    By AKS613, September 26, 2014
    • 18 replies
    • 6.4k views
    • 
    • JohnT
    • October 14, 2014