Pastry & Baking

6,283 topics in this forum

1. Sorbitol, powder vs liquid

   By Mette, March 20, 2013
   • 3 replies
   • 4.2k views
   • 
   • GlorifiedRice
   • March 23, 2013

2. Maraschino cherry juice – what to do with it?

   By Darienne, March 19, 2013
   • 14 replies
   • 21.9k views
   • 
   • Lisa Shock
   • March 23, 2013

3. Hazelnut Praline Paste 1 2

   By sherribabee, April 7, 2005
   • 28 replies
   • 10.8k views
   • 
   • AnnieWilliams
   • March 23, 2013

4. Chocolate Molten Lava Cake 1 2

   By Serena, May 9, 2008
   • 32 replies
   • 11.6k views
   • 
   • FrogPrincesse
   • March 23, 2013

5. Cotton candy, savory and sweet 1 2

   By twodogs, December 7, 2003
   • 34 replies
   • 27.1k views
   • 
   • kleinebre
   • March 22, 2013

6. Making a really stiff mousse pie?

   By jrshaul, March 21, 2013
   • 7 replies
   • 3.5k views
   • 
   • LindaK
   • March 22, 2013

7. Jelly Rolls (Swiss Rolls) -- Bake-Off XI

   By Kerry Beal, November 30, 2007
   • 20 replies
   • 12.1k views
   • 
   • GlorifiedRice
   • March 22, 2013

8. Bread flour: does the brand really matter? 1 2

   By piracer, March 7, 2013
   • 33 replies
   • 15.1k views
   • 
   • SimonH
   • March 18, 2013

9. [PIC] What kind of topping/icing is that?

   By Rana, March 13, 2013
   • 18 replies
   • 3.6k views
   • 
   • hydrocolloidal
   • March 16, 2013

10. Fillings for Easter eggs

    By keychris, March 9, 2013
    • 12 replies
    • 2.3k views
    • 
    • janeer
    • March 14, 2013

11. Chocolate Fondant 1 2

    By Lowblow, March 16, 2005
    • 33 replies
    • 14k views
    • 
    • JeanneCake
    • March 13, 2013

12. Sugar Syrup Stages at High Altitudes

    By Panaderia Canadiense, March 9, 2013
    • 3 replies
    • 3.8k views
    • 
    • Panaderia Canadiense
    • March 9, 2013

13. Closing Wine Filled Chocolates

    By jaroj, February 15, 2013
    • 13 replies
    • 8.1k views
    • 
    • Alleguede
    • March 7, 2013

14. Chocolate tempering using grated cocoa butter 1 2

    By Darienne, March 26, 2010
    • 32 replies
    • 17.1k views
    • 
    • Alleguede
    • March 7, 2013

15. Bringing shine back to chocolate?

    By qtrican, February 20, 2013
    • 6 replies
    • 20.8k views
    • 
    • Alleguede
    • March 7, 2013

16. Where to buy a used confectionery guitar?

    By JeanneCake, March 3, 2013
    • 2 replies
    • 3.2k views
    • 
    • JeanneCake
    • March 4, 2013

17. Sous vide creme brulee temps?

    By torolover, March 3, 2013
    • 0 replies
    • 2.8k views
    • 
    • torolover
    • March 3, 2013

18. Banana burrata

    By ninagluck, March 1, 2013
    • 7 replies
    • 1.7k views
    • 
    • ninagluck
    • March 2, 2013

19. Making Coconut Purée

    By Jim D., March 2, 2013
    • 1 reply
    • 2.9k views
    • 
    • Kerry Beal
    • March 2, 2013

20. New techniques for dessert decoration

    By Lia Tumkus, February 24, 2013
    • 11 replies
    • 5k views
    • 
    • mkayahara
    • March 1, 2013

21. Melted Chocolate Weight to Volume Calculation

    By korhan, February 25, 2013
    • 9 replies
    • 20.9k views
    • 
    • korhan
    • March 1, 2013

22. Using a sheeter for very thin dough

    By rlped, December 4, 2012
    • 6 replies
    • 4.3k views
    • 
    • Syzygies
    • February 26, 2013

23. Glacé, Crystalized, Candied DIY 1 2

    By Saffy, September 17, 2005
    • 35 replies
    • 9.8k views
    • 
    • iii_bake
    • February 26, 2013

24. Panna Cotta Without Cream

    By Shel_B, February 21, 2013
    • 3 replies
    • 2.4k views
    • 
    • Syzygies
    • February 21, 2013

25. Help with Cooky Bars, Please

    By Kim Shook, February 16, 2013
    • 11 replies
    • 2.3k views
    • 
    • Darienne
    • February 19, 2013