Baking Forums

I have been visiting France for over 55 years visiting all regions from the Med to Normandy. Holidays, shopping days, working weeks et al.

From supermarkets to small town boulangeries the fabulous baguette has been a consistent star of my French expeg eince. Agreed some variation but always the light golden crust and fabulous tasting white bread. Don't even need anythin...

Hi there

In the UK many bakeries sell iced buns, which are a sweet finger roll covered in icing. (quite often a Custard Slice or Bakewell Tart is also covered in the same type of icing)

What I am trying to work out is what type of icing they use - most recipes just say mix icing sugar with water, but this does not create the same type of icing that you get on t...

Hello, I'm trying to envision all the problems I would run into if I try to make a cheesecake with a pastry crust rather than cookie crumb crust. The time it takes to bake a cheesecake would probably be the biggest issue, (burn the crust to ashes?) but I'm also wondering if it's likely to cause a soggy bottom? Although cheesecake batter seems less wet than apple pie filling and ...

I am making 50 unicorn cake pops for the first time. I am using 50/50 fondant/gum paste. I bought three molds to speed up the process. Once I fill the molds, how long do I have to wait to take them out of the molds? Can I place all the shapes in a cardboard box? Do I leave the box uncovered for 2 weeks in a dry area?

Hi. I am making 50 unicorn funfetti cake pops. I bought 3 molds to make time quicker using 50/50 fondant/gum paste. First time doing this. The molds are small. Once I make the shapes, how long should I wait before taking out of the molds? I would like to make the molds at least 2 weeks in advance. Can I place the horns, ears, flower shapes in a cardboard box for 2 weeks?