Pastry & Baking

6,278 topics in this forum

1. Precoating or bottoming the confection

   By Darienne, November 9, 2008   

   • Confections
   • 22 replies
   • 5.8k views
   • 
   • Marmalade
   • June 11, 2009

2. Cocoa Craziness

   By Aria B., August 6, 2007
   • 9 replies
   • 5.8k views
   • 
   • jaynesb
   • August 9, 2007

3. Help with Olive Oil Ganache

   By mebinsf, July 10, 2017
   • 14 replies
   • 5.8k views
   • 
   • mebinsf
   • July 16, 2017

4. Jellifying a telephone 1 2

   By jmacnaughtan, October 21, 2019   

   • Troubleshooting
   • 39 replies
   • 5.8k views
   • 
   • dcarch
   • October 23, 2019

5. Chocolates for Valentine's Day

   By amccomb, January 18, 2006
   • 16 replies
   • 5.8k views
   • 
   • Darienne
   • January 17, 2009

6. Vegan Truffles 1 2

   By tammylc, September 18, 2006
   • 32 replies
   • 5.8k views
   • 
   • reenicake
   • October 7, 2006

7. Candying Cherries 1 2

   By Lindacakes, June 19, 2007
   • 31 replies
   • 5.8k views
   • 
   • TylerK
   • October 12, 2011

8. valrhona chocolate is confusing

   By JohnRichardson, December 24, 2008
   • 5 replies
   • 5.8k views
   • 
   • tan319
   • December 29, 2008

9. Adjusting volume, baking times, and temperatures for different pan sizes

   By Anna N, June 20, 2006
   • 16 replies
   • 5.8k views
   • 
   • BooBear
   • April 8, 2022

10. Rolling pastry dough 1 2

    By David Ross, September 8, 2009
    • 25 replies
    • 5.8k views
    • 
    • LindaK
    • September 12, 2009

11. chocolates: pretty and perfect? 1 2

    By Trishiad, May 27, 2005
    • 30 replies
    • 5.8k views
    • 
    • Truffle Guy
    • June 15, 2005

12. Dessert Minis For a Shower 1 2

    By Pam R, August 8, 2007
    • 28 replies
    • 5.8k views
    • 
    • ruthcooks
    • August 21, 2007

13. Best places to purchase couverture chocolate

    By carol lang, December 8, 2018
    • 18 replies
    • 5.8k views
    • 
    • paulraphael
    • March 14, 2019

14. Failed first cookie attempt 1 2

    By infernooo, September 17, 2005
    • 34 replies
    • 5.8k views
    • 
    • Beanie
    • October 3, 2005

15. Doubling, Tripling, etc. Recipes 1 2

    By taylor214, June 13, 2005
    • 30 replies
    • 5.8k views
    • 
    • devlin
    • June 18, 2005

16. Anyone familar with edible ink

    By Wendy DeBord, April 26, 2004
    • 18 replies
    • 5.8k views
    • 
    • SweetArt
    • May 27, 2004

17. Perfecting Gougeres

    By Chris Amirault, January 7, 2011
    • 14 replies
    • 5.8k views
    • 
    • Chris Amirault
    • December 4, 2012

18. Freezing Orange cake filling:

    By Darienne, August 12, 2010
    • 6 replies
    • 5.8k views
    • 
    • Darienne
    • August 23, 2010

19. Is precision in pastry an illusion?

    By Shalmanese, January 10, 2011
    • 23 replies
    • 5.7k views
    • 
    • Norm Matthews
    • March 3, 2011

20. I get fat bloom on chocolate

    By akonsu, January 31, 2019
    • 20 replies
    • 5.7k views
    • 
    • sbain
    • September 28, 2019

21. Commiseration Central: 1 2

    By gfron1, June 13, 2007
    • 30 replies
    • 5.7k views
    • 
    • miladyinsanity
    • July 1, 2007

22. My semi-freddo is icy. any idea why?

    By aidensnd2, March 18, 2006
    • 8 replies
    • 5.7k views
    • 
    • chefcyn
    • March 20, 2006

23. Honeycomb

    By reuvens, October 25, 2004
    • 13 replies
    • 5.7k views
    • 
    • andiesenji
    • April 7, 2012

24. How Do I Bake NUMEROUS Fruit Pies At Home??

    By jstockel, September 10, 2014
    • 15 replies
    • 5.7k views
    • 
    • Kerry Beal
    • September 22, 2014

25. Best Chocolate 1 2

    By Olive Oil King, October 18, 2005
    • 31 replies
    • 5.7k views
    • 
    • Patrick S
    • November 1, 2005