Baking Crafts

Birthday Cake report

I made a "finding Nemo" Birthday cake for my son's birthday and decorated it using marzipan to make sea weed, coral and...

28 comments posted 20yrs

posted by gentleboa

28 comments posted 20yrs posted by gentleboa

Problem with dough for rolls

Occasionally my wife and I like fresh rolls with our dinner. I have had "less than spectacular results" from freezing t...

3 comments posted 20yrs

posted by tcamp

3 comments posted 20yrs posted by tcamp

best material for baking cakes/cookies/muffins

Hi, I'm a newbie to this board. I'm getting married this summer and am planning our wedding registry (although dependin...

5 comments posted 20yrs

posted by jaclyn3

5 comments posted 20yrs posted by jaclyn3

Bread in a Stand mixer

When making bread in a stand mixer, is it best to: Put the liquid into the bowl first and add the flour to it ...or......

33 comments posted 20yrs

posted by pjc999

33 comments posted 20yrs posted by pjc999

Seeking Executive Baker of Bread & Pastry

We are looking for an enthusiastic baker with experienced on various French and other European bread & patisserie, vien...

0 comments posted 20yrs

posted by jkxie1

0 comments posted 20yrs posted by jkxie1

Looking for Bruno Crespin - French Pastry Chef

I am looking for Bruno Crespin, a French pastry chef originally from Fougeres, France. He recently worked in a bakery i...

2 comments posted 20yrs

posted by jkxie1

2 comments posted 20yrs posted by jkxie1

Flakey pastries

Hi, how do you get 'em? I've tried butter; lots of oil to no avail. I want to get something like the kfc turnover crust,...

18 comments posted 20yrs

posted by scredcropshonnospam

18 comments posted 20yrs posted by scredcropshonnospam

Who are you...?

Who subscribes to rec.food.baking? Are you a professional? Are you a guy who likes to bake on weekends? Are you a mothe...

42 comments posted 20yrs

posted by Bob

42 comments posted 20yrs posted by Bob

Gingerbread construction

What has been your experience with building gingerbread houses or anything else? Do you have different formulations for...

2 comments posted 20yrs

posted by Bob

2 comments posted 20yrs posted by Bob

four textures of baking...

This is a column I wrote a few years ago for a newspaper. It's intended for a home-cook audience and is obvious about t...

0 comments posted 20yrs

posted by Bob

0 comments posted 20yrs posted by Bob

marzipan tips? (2025 Update)

How long does marzipan need to harden before I use it as decoration on a cake? Any tips on handling and using it? (or re...

2 comments posted 20yrs

posted by gentleboa

2 comments posted 20yrs posted by gentleboa

Baked doughnuts

A column I wrote a while back. Happy doughnuts... Pastorio --------------------------------------------- Delightful Don...

0 comments posted 20yrs

posted by Bob

0 comments posted 20yrs posted by Bob

Supermoist cake recipe please?

I started baking a year ago. My goal is to make some respectable cake. So far the results had been OK until I tried a b...

1 comments posted 20yrs

posted by sinsrus

1 comments posted 20yrs posted by sinsrus

bread making question

re: ingredients Made fresh bread for almost the first time today--from scratch :-) Followed a full-proof recipe so I co...

6 comments posted 20yrs

posted by bobbettj

6 comments posted 20yrs posted by bobbettj

Vanilla Liqueur? What brand?

I am desperately looking for a small bottle of vanilla liqueur for a cheesecake recipe. I spoke to one liquor store tha...

3 comments posted 20yrs

posted by midunjen

3 comments posted 20yrs posted by midunjen