ChefTalk.com
Careers Culinary School Resources Join ChefTalk.com
  • ChefTalk.com - Home
  • Cooking ReviewsProducts
  • Forums
  • Article
  • Galleries
  • My Profile
or Connect with Facebook
Advanced Search
ChefTalk.com › Galleries › Images Tagged with “Baking”

Featured Sponsors

Recent Comments

 
omg
  • Aug 10, 2011 by GourmetM in Default
magical
  • Aug 10, 2011 by GourmetM in Default
utterly gorgeous!
  • Aug 10, 2011 by GourmetM in Default
That is really good! What kind of bread is it?
  • Jul 16, 2011 by dolcebaker in Default

Images Tagged with “Baking”

add photos
1 - 40 of 56 photos
Sourdough with 50% whole wheat and 50% white flour.
By KyleW
Feb 16, 2010
Holes are good.
By KyleW
Feb 16, 2010
A little fresh bread.
By KyleW
Feb 16, 2010
More holes!
By KyleW
Feb 16, 2010
this is the Buffet @ Easter time, 3 foot Chocolate bunnies.
By ChefRAZ
Feb 16, 2010
I love to make these
By Jayme
Feb 16, 2010
My first in-class made cake.  Not too bad.
By Headless Chicken
Feb 16, 2010
I had fun making these, they were the second largest made in class.
By Headless Chicken
Feb 16, 2010
Cute presentation for rolls
By Risque Cakes
Feb 16, 2010
those are supposed to be LEGS hanging from the mouth, but they baked too dark.
1
By Risque Cakes
Feb 16, 2010
Just messing around with breads
By Risque Cakes
Feb 16, 2010
Cheese cookies
By idaku
Feb 16, 2010
Oh man these were good. Brown Sugar Shortbread with a kiss of cinnamon. As with all shortbread, I couldn't stop eating this.
By Harpua
Feb 16, 2010
A fresh Peach Tart, without the pan.
By Mannlicher
Feb 16, 2010
One of my favourite recipe for Cakes. Simple and easy to make. Don't forget the Cream Cheese Frosting. Recipe from www.resepirrrecipe.com
By idaku
Feb 16, 2010
Seed Twist...
By bonbini
Feb 16, 2010
Levain...
By bonbini
Feb 16, 2010
Pain de Mie...
By bonbini
Feb 16, 2010
Fougasse...
By bonbini
Feb 16, 2010
Pineapple Turnover...
By bonbini
Feb 16, 2010
Petit Fours...
By bonbini
Feb 16, 2010
bread
By kuan
Feb 16, 2010
chocolate macaroon with chocolate ganache filling...
By bonbini
Feb 16, 2010
spiced cookies
1
By Harpua
Feb 16, 2010
Rye Bread using the straight method.

(Small/Dinner  Rolls)
By Epi
Feb 16, 2010
Apple frangipane tarts with raspberry jam in the bottom for a bit of punch. I made these for fun while I was still in school.
By CanadatoGo
Feb 16, 2010
Plain sugar cookies for friends. I didn't give away the one with the chocolate almonds; too hard; but cute nonetheless!
By Harpua
Feb 16, 2010
this is some tree ornaments I helped someone else make, i showed her how to fill the royal icing she decorated.her tree is going to have a candy theme.
By ChefRAZ
Feb 16, 2010
here is a better picture of the houses. the finished plate had a yuel log on it.
1
By ChefRAZ
Feb 16, 2010
There is a difficult way and easy way to do this.
By Luc_H
Feb 16, 2010
Getting ready for X-mas.  I made a variety of tourtières some traditional some not at all based on the traditional Québec meat pie.
I decided to have fun with the steam holes this year.
By Luc_H
Feb 16, 2010
with lemongrass-mint ganache and raspberries filling...
By bonbini
Feb 16, 2010
Gingerbread Train
By RRCos
Feb 16, 2010
testing KyleW's recipe
By shakeandbake
Feb 16, 2010
with dark chocolate and orange liqueur...
By bonbini
Feb 16, 2010
taro brioche...
By bonbini
Feb 16, 2010
Layered brownie cheesecake dessert cut into bite-sized portions and dipped in chocolate.
1
By pastrychik
Feb 16, 2010
"Potatoe, honey and saffron bread"
By kiwichik
Feb 16, 2010
jalapeno cheddar cheese bread...
By bonbini
Feb 16, 2010
Roasted garlic bread and pesto bread done in an eight string braid.
By izbnso
Feb 16, 2010
  • « Previous
  • 1
  • 2
  • Next »

Comments (0)

There are no comments yet
MORE
ChefTalk.com › Galleries › Images Tagged with “Baking”
Currently, there are 179 Active Users  (3 Members and 176 Guests)

Recent Discussions

  • › I need your help guys!  23 minutes ago
  • › Come as you are party: what did you REALLY eat for dinner last night?  1 hour, 36 minutes ago
  • › Special knife as gift for culinary student  1 hour, 40 minutes ago
  • › Hi guys! How's it going?  2 hours, 2 minutes ago
  • › Need New Kitchen SHOES! Any Recommendations?  2 hours, 20 minutes ago
  • › Where to start? Best resources for complete newbies?  2 hours, 23 minutes ago
  • › Commercial kitchen for rent--Greenwich CT.  3 hours, 29 minutes ago
  • › Did or did you not go to culinary school? Was it worth it?  4 hours, 15 minutes ago
  • › Help needed  4 hours, 26 minutes ago
  • › Camp Cook Virgin  4 hours, 34 minutes ago
View:  New Posts  |  All Discussions

Recent Reviews

  • › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
  • › Simple French Desserts by ColleenS
  • › From a Southern Oven: The Savories, The Sweets by heath67013
  • › Back of the House: The Secret Life of a Restaurant by Pete
  • › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
  • › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
  • › Johnson and Wales University - Providence, RI by Flavorchef
  • › The Elements of Dessert by BenRias
  • › J.A. Henckels Twin Sharp Duo Knife Sharpener by Aaron McKeown
  • › Edible Selby by Jim
View: More Reviews

New Articles

  • › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
  • › Decorating with Edible Paper by Terricakelady
  • › Fast Food Chinese by Jim
  • › The 5 Facets of a Good Restaurant by Jim
  • › How to, What To, When To Sear by Jim
  • › Going Electronic in the Kitchen by Nicko
  • › Pumpkin Pie Ice Cream by Jim
  • › Time For Another Road Trip, California Here... by kaneohegirlinaz
  • › Edamame-Ginger Frozen Custard by Jim
  • › Maki Sushi For Dummies, Like ME!! by kaneohegirlinaz
View: New Articles  |  All Articles
Home   |   Reviews   |   Forums   |   Articles    |   Galleries   |   My Profile
About ChefTalk.com    |    Join the Community    |   Advertise
© 2013   ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle    |   FAQ   |   Support   |   Privacy/TOS   |   Site Map