Pastry & Baking

6,252 topics in this forum

1. Left pie out overnight

   By ChocoChris, April 16, 2007
   • 8 replies
   • 33k views
   • 
   • Serj
   • April 17, 2007

2. Chocolate Course 1 2 3 4

   By Kerry Beal, February 2, 2008
   • 79 replies
   • 32.9k views
   • 
   • YWalker
   • January 23, 2011

3. Royal Icing: Tips & Techniques 1 2 3 4 5

   By Tepee, July 6, 2004
   • 107 replies
   • 32.8k views
   • 
   • onetoughcookie
   • December 6, 2008

4. Help with white chocolate modeling clay

   By ChocoGrok, January 11, 2007
   • 21 replies
   • 32.7k views
   • 
   • Tirrikka
   • December 12, 2011

5. Home made vibrating table 1 2

   By Desiderio, June 1, 2006
   • 41 replies
   • 32.4k views
   • 
   • Kerry Beal
   • January 25, 2023

6. Tempering Cocoa Butter? 1 2

   By gfron1, May 9, 2007
   • 49 replies
   • 32.1k views
   • 
   • pastrygirl
   • March 14

7. Confectionery Frames 1 2 3

   By Stephanie Wallace, May 17, 2007   

   • Confections
   • 72 replies
   • 32k views
   • 
   • GRiker
   • January 13

8. Molded Ganache: Tips and Techniques 1 2 3

   By Tweety69bird, March 24, 2006
   • 72 replies
   • 31.9k views
   • 
   • chocofoodie
   • May 31, 2015

9. Cooking with "Chocolates and Confections" by Peter Greweling (Part 2) 1 2 3 4 11

   By Spring, July 24, 2008
   • 267 replies
   • 31.8k views
   • 
   • Jim D.
   • April 15, 2018

10. Caramel Popcorn 1 2 3 4 5

    By Malawry, December 4, 2002
    • 106 replies
    • 31.7k views
    • 
    • SweetSymphonybyM
    • December 21, 2023

11. Melanger experimentation 1 2 3 4 14

    By tikidoc, July 7, 2018
    • 333 replies
    • 31.4k views
    • 
    • Jim D.
    • March 12

12. Report: eG Chocolate and Confectionery Workshop 2013 1 2 3

    By Kerry Beal, April 27, 2013
    • 73 replies
    • 31.4k views
    • 
    • YetiChocolates
    • May 7, 2013

13. Non-Citrus Curds 1 2 3 4

    By Wendy DeBord, June 8, 2003
    • 89 replies
    • 31.4k views
    • 
    • MaryIsobel
    • June 30, 2023

14. Absolute Best Cheesecake Recipes 1 2 3

    By Luckylies, January 6, 2005
    • 60 replies
    • 31.4k views
    • 
    • reenicake
    • May 26, 2007

15. Transfer Sheets: Tips, Techniques & Care 1 2 3 4 7

    By jturn00, November 17, 2005
    • 162 replies
    • 31.3k views
    • 
    • Kerry Beal
    • December 13, 2019

16. Demo: Sharp edges on cake layers 1 2

    By lovkel, July 11, 2005
    • 25 replies
    • 31.3k views
    • 
    • reenicake
    • November 21, 2007

17. Rhubarb... 1 2 3 4 5

    By aidensnd2, March 2, 2006
    • 110 replies
    • 31.3k views
    • 
    • Kouign Aman
    • May 3, 2012

18. Pricing for Chocolates 1 2 3

    By Tweety69bird, August 31, 2005
    • 58 replies
    • 30.7k views
    • 
    • Edward J
    • March 17, 2010

19. Making white chocolate white

    By nanefy, July 5, 2011
    • 7 replies
    • 30.4k views
    • 
    • Sebastian
    • July 9, 2011

20. 2010 Candy & Confectionery Conference [PLAN] 1 2 3 4 11

    By lebowits, April 23, 2009   

    • Confections
    • 262 replies
    • 30.4k views
    • 
    • heidih
    • April 18, 2010

21. Planning: eG Chocolate and Confectionery Workshop 2016 1 2 3 4 13

    By Kerry Beal, May 22, 2015
    • 307 replies
    • 30.4k views
    • 
    • Kerry Beal
    • May 13, 2016

22. Edible paper/transfers for fondant 1 2

    By chefette, May 26, 2005
    • 38 replies
    • 30.4k views
    • 
    • JacqueOH
    • May 30, 2005

23. REPORT: 2012 Candy and Confection Conference 1 2 3 4 5

    By RobertM, March 16, 2012
    • 120 replies
    • 30.3k views
    • 
    • Prabha
    • March 31, 2012

24. Adventures in Brioche 1 2 3

    By frogprincess, April 10, 2007
    • 73 replies
    • 30.2k views
    • 
    • Matthew Kirshner
    • April 27, 2015

25. Nougat is too soft, any remedies?

    By foodie3, November 20, 2006
    • 11 replies
    • 30.1k views
    • 
    • keychris
    • December 10, 2017