- red? jelly--thickening liquid
- Career info needed
- most profitable items vs. least profitable items
- Individual rings lined with joconde
- Production techniques
- Shortbread ok to freeze?
- Baking pies on Pizza Stones
- Buying a chocolate thermometer
- ?? about bakeries
- Science of baking- why is it doing this?
- Interview tomorrow!!!
- Gooey warm apple dumplings
- What would your response have been?
- Baking Layers on a Silpat vs. Round Baking Pans
- The groom deserves a nice cake too!
- Question about lemon squares
- Need help with Egyptian theme
- silver cake plateau
- Another tempering question
- teaching
- Miniature desserts.....
- Cheesecake bars
- Anyone heard of the US Pastry Alliance??
- ganache using different choc. %
- guava duff
- way too much free time
- organizing your formulas
- Ice cream cake
- Interview Questions
- Using almond paste in frangipane
- interviewing for jobs
- ISO rolled fondant recipe + related info
- Morels for dessert
- Baking from Silverton's pastries?
- candy and truffle books
- Curd is the word
- Cake pictures
- new member ?
- jobs! jobs! where r they!!!!
- Cream of tartar
- ISO pastillage box w/lid instrux?
- ISO AnnaW &/or anyone else w/tips re coloring dark purple sugarpaste irises
- Savory-ing Sweets
- To Admin.
- hi
- anna w's cakes, a second viewing!
- Newest pastry chefs in the family
- ISO: Book recommendations
- looking for pastry books written in Spanish
- MUST SEE, Anna W. cakes, their wonderful!
- Almond butter
- Pastry Arts training in NYC
- Frosting with Flour?
- ISO: chocolate and raspberry cake
- chocolate moulds anyone?????
- ISO: Bavarian Cream recipe
- ISO Poured fondant recipe
- Cupcakes and gumpaste flowers, etc. etc. etc.
- Wedding Cake Separators
- Chocolate question
- Who's your client?
- lets talk business
- white-white wedding cake
- re frisage?
- Patterns on fondant
- Looking for springform pan
- Samples, how to be a standout?
- "get your hands off my cake"
- Man does this sound good
- pulled sugar moulds
- glucose vs. light corn syrop
- Paying closer attention to the ingredients you using
- Last 2 weeks has been CRAZY!!!
- Nougat Montelimar
- Chocolate for enrobing cakes
- Sugar plum truffles
- Burnt almond cake
- Can you call yourself a pastry chef...
- questions for a pastry and sous chef
- Pastry/baking schools
- Teaching, what a great rush!
- What do you think?
- Ancient "Baklava" for WdeBord
- Baking with applesauce
- The Bakers Dozen
- pulled sugar resources
- Momoreg, your cake is so cool!
- Creative crunch in your desserts
- pate de fruit
- Lost my 'Mousse' file
- Dehydrating in the oven
- Contact info PME?
- Help! What's that cream... Bavarian???
- pastry----chef how'd you do that?
- Pumpkin Pie
- Pastry book ideas ???
- Cookies tips and techniques
- Transferring a design
- weepy meringues
- Carmel Apples
- Vegan/Kosher Organic Couvreture
- heather ho unaccounted for, windows on the world
- wanting to make my own transfer sheets
- let's discuss FONDANT
- food costs
- Vegan white chocolate
- chocolate masks
- passion fruit cookies
- chocolate spray gun
- isaacs trip to home depot... any suggestions
- What's your best dessert?
- Transporting Wedding Cakes
- Delivery charges?
- Not so common tools???
- transfer sheets
- Reciprocal Advertising
- renting space to a pastry chef
- All about truffles
- How to sell to vendors?
- Cake idea for Kennedy Center's 30th Birthday
- kitchen leasing
- Momoreg's pearl white buttercream
- Scratch white cakes and yellow cakes
- Eating coffee grinds, do you?
- Menu ideas, anyone?
- Looking for Wayne Harley Brachman
- training
- Pastry chef needs help dealing with Head Chef, please?
- I need a recipe for a luscious cream to fill profriteroles
- Freelance consulting
- James Beard Foundation Dinners
- Funnel cakes
- Update---cinnamon rolls
- Almond Tarts from "Cyrano"
- what's the defiance
- Give me a quick lesson on tempering chocolate puhlease!
- Mango puree or sauce with chalky taste?
- the role of the pastry chef
- How do you make your mousses/cake fillings?
- French Pastries like the ones in Japan
- Help! Wedding Cake Decorating Woes!
- substitute for gelatin?
- spring and summer dessert menu ideas? what's new?
- gooey cinnamon rolls
- Macaroons?????
- kosher/halal gelatin
- tart moonge ?
- Fondant How!?
- passion fruit mousse and also caramel mousse
- Cocoa Nibs
- Spotted bunny
- Chocolate as Art
- Baked In An Egg
- Easter--help!
- Arlequin
- There's more than one way to...
- pasty cream
- clear acetate thingees for torte slices
- marjolaine
- Turnovers
- Serving Warm Items
- pate choux
- genoise-with white chocolate
- pate pistache
- macaroons
- chocolat
- Linzertorte
- Packaging Containers for Pastries
- caramel custard
- chocolate soufflee cakes
- opera-esque tortes
- Opera /Coffee&nut. Description Please!
- Creme Brulee
- Help again!
- tempering chocolate?
- HELP!---Mousse
- Carrot cake
- Jacques Torres does Chocolate!!!!
- volcano cake
- Savory Ice Creams and Sorbets
- el rey chocolate, can we talk?
- looking for recipes
- Im off.......
- Moravian Spice Cookies?
- FAVORITE COFFES/DESSERTS
- The scoop on icecream
- rolled butter cream?
- fear not the marzipan.
- fav flav's for '01
- Cardamon
- PIES!!!!!
- BRIOCHE DE LA RIVIERA
- Apple dumplings
- What is it about "baklava?
- Nancy Silverton
- "Lawsuit Muffins"
- New Orleans
- Cocoa Butter
- Flavor Compounds
- Yikes! Christmas and New Years Desserts.
- Baking school
- Ho Chi Mihn, Pastry Chef, Under Escoffier?
- Coffee House favorites
- It's that time again, fall fruits.......
- Celebration of St. Michel Day
- Fruit Powders