Forum Discussions (341)

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Looking for Masters

The Sugar Arts Institute (launching at the World Pastry Forum July 2012) is looking for the best of the best instructors. Blown and Pulled…

Started by Theresa Happe in Industry News

2 Nov 12, 2012
Reply by Simon Stevenson

Freezing Fondant on Cookies

Hello, I am making 160 fondant covered wedding cookies for my daughter in law's sisters' wedding. I have already made the dough and froze i…

Started by Cheryl Taylor in 911 Dessert Emergency

6 Nov 5, 2012
Reply by Garry Blackburn

Beginner pastry

Hi, I'm new to the baking and pastry world. I've been doing it for just a little over a year. My goal is to eventually own my own bakery, I…

Started by Steffers in Influences

13 Sep 24, 2012
Reply by Nancy Buttino

Marshmallow cookies

I am making marshmallows with a shortbread layer, and then dipping them in tempered chocolate. I have made 3 different shortbreads and I've…

Started by Cassie in 911 Dessert Emergency

13 Sep 5, 2012
Reply by Cassie

What's your top 10 most popular selling fall desserts?

The business at my job drops off dramatically in the fall, as golf season comes to an end. So honestly, it hard to assess what 'sells the b…

Started by Wendy DeBord in Top 10 Lists

8 Sep 5, 2012
Reply by George Foley

West Coast US Chocolate sources

I've been buying from QZina for a number of years and just lately I've had some pretty bad customer service.  Who else is selling on the We…

Started by Rob Connoley in 911 Dessert Emergency

15 Jul 24, 2012
Reply by Rob Connoley

What chocolate for truffles

I want to make wonderful truffles this weekend. What is the best chocolate in your opinion? Eva Brcic Christian

Started by Eva Brcic Boulevard in Recipe and Menu Help

1 Jul 2, 2012
Reply by Alexa Dankloff

Chicago Chocolate Academy

Has anyone been to courses at the Chicago Chocolate Academy? Can you tell me the differences between the level II and level III courses? I…

Started by Cassie in 911 Dessert Emergency

13 Jun 30, 2012
Reply by Cassie

urgent

  Hello please please can any one help me to get anew flavor for make delicious cupcake?any new idea??maybe you have different flavors fro…

Started by sara in Who Makes the Best ...

3 Mar 28, 2012
Reply by Ashley Cope

Pastry lending library?

Is there such a thing?  My local libraries can't get Stephane leroux's Chocolate Matter, and at $600-800, I can't afford it.  I'd love to g…

Started by Rob Connoley in 911 Dessert Emergency

2 Mar 14, 2012
Reply by Rob Connoley

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