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Pastry & Baking

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

6,264 topics in this forum

  1. Troubleshooting Caramels 1 2 3 4 13

    By Elizabeth_11,
    • 310 replies
    • 98.7k views

  2. Meeting Food Safety Requirements with Confections

    By 1261,
    • 10 replies
    • 3.2k views

  3. Draining chocolate molds right onto silicone mats?

    By Becky R,
    • 2 replies
    • 1.4k views

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

    By Becky R,
    • 9 replies
    • 4.5k views

  5. Vanilla sugar

    By silentmeow,
    • 8 replies
    • 3k views

  6. White chocolate issues

    By jauhe,
    • 3 replies
    • 1.6k views

  7. Airbrushing cocoa butter outside in warm weather

    By jauhe,
    • 14 replies
    • 2.7k views

  8. Repurposed Tools in the Chocolate Kitchen

    By Kerry Beal,
    • 18 replies
    • 3.3k views

  9. Fruit Ganache 1 2

    By Lior,
    • 47 replies
    • 12.2k views

  10. Need help containing cocoa butter overspray 1 2

    By Kata,
    • 44 replies
    • 10.7k views

  11. How to thicken nut spread?

    By Clementus,
    • 16 replies
    • 4.7k views

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

    By Alex,
    • 3 replies
    • 1.1k views

  13. Vegan Glazing Agent for Panning

    By choc.frogs,
    • 2 replies
    • 1.9k views

  14. Can I club together nutritional information?

    By mmoorree,
    • 8 replies
    • 1.9k views

  15. A Question About Pie Crust

    By Katie Meadow,
    • 9 replies
    • 2.7k views

  16. Converting Between Metric and Imperial Measures 1 2

    By Amy Eber,
    • 46 replies
    • 16.2k views

  17. Crust Dust

    By Nancy in Pátzcuaro,
    • 2 replies
    • 2.7k views

  18. Pouring fondant

    By pastryani,
    • 1 reply
    • 1.2k views

  19. Help me think of another word for bonbon

    By JeanneCake,
    • 5 replies
    • 1.7k views

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

    By Rasmus,
    • 3 replies
    • 1.6k views

  21. Airbrush cleaning and maintenance for cocoa butter

    By jauhe,
    • 5 replies
    • 2.2k views

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

    By Duvel,
    • 8 replies
    • 2.4k views
    • Mjx
    • Mjx

  23. Gelatin bloom strength

    By Rachel1970,
    • 1 reply
    • 2.1k views

  24. Using fruit puree in caramel

    By tralfaz,   
    • 1 reply
    • 1.7k views

  25. How many chocolate shells in 1 kilo?

    By TokyoJ,
    • 4 replies
    • 3.3k views
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