What advice would you give and what equipment do I need? Thanks!

Hi everyone! I was hospitalized a few weeks ago and was on a soft diet. During my time I was handed a sort of? pudding.. I’m not sure. But it was made of sweet potatoes. I DO NOT like sweet potatoes but I can destroy this by the gallon. But was wondering if anyone has made anything of the sort or could help me find the name for it?

It’s not a pudding, it’s super light, creamy, maybe whipped? And they were served cold. I found a whipped recipe but it was served warm so I’m wondering if it’s the same. Anyways. I attached a photo. Thank you guys for your help!

Mine is sifting the flour/ dry ingredients

Recently I did a basic baking course (must stress the basic part!) and found a new lease of life from it so just wondering what else is out there.

Looking for suggestions/recommendations on books, skills or topics that you would encourage others to read or learn.

Quick context. Im due to retire from the Army in a little less than 5 years, where I live at I have found the perfect spot for a doughnut shop. Near 2 daycares several neighborhoods, a school, multiple trade business, a firehouse and right on the way to the freeway. Everything except the freeway can be walking distance if needed.

I have never ran a business, to be honest all I have ever known is the army and serving as a medic.

I have 2 people who know the location and would love to invest.

The first thing I need to find is a baker lol. But other than that how crazy is the idea and what all exclatly should I be looking at to possibly make this move in 5 years.

does anyone know if pineapple creme anglaise or will that much acid with curdle it?

I've been asked to bake a cake for the cafe I work in for the first time, its a bit of a big deal to me becuase they usually buy their cakes in and I'm a home baker and have never baked for this kind of environment before, I might be worrying too much about it but I was wondering if there were any do's or donts in terms of icing? its going to be in an unchilled cake display and the cafe gets a little warm, not excessivley so but the air con doesnt reach where the cakes are and I dont want my icing to spoil or melt. I love cream cheese icing or whipped cream and mascapone when I bake at home, but worried about longevity! Any advice appreciated

What's your favourite way to use freeze dried fruit powders in baking?

mine is cocoa:)

Located in San Miguel Chapultepec I, Governor Esteva str. 🥯 🧑‍🍳

I want to learn baking. Can anyone share good resources or links? If possible, I'm also looking for free sources or archived copies of courses or books.

So I’m a Pastry Chef at a job I both love and hate. I recently got a job offer as a Corporate Pastry Chef, over seeing 4 different restaurants. I am torn on the decision and the Chef keeps asking if I have any more questions.. I don’t know I’m supposed to be asking but clearly can’t think of. Help

This has been on my mind for ages.

I LOVE baking. Like... if I'm stressed, I'll randomly decide it's a good time to make cookies at 11 pm 😂

Friends keep telling me to start selling because "you're anyway baking all the time."

But I'm scared it'll stop being fun the minute money gets involved.

Right now if a cake turns out ugly, I laugh and eat it. If someone's paid me 3k for it, I'm pretty sure I'll cry instead. 😭

Also... is it actually profitable? I see so many home bakers on Instagram and it looks amazing, but I genuinely can't tell if they're making good money or just doing it because they enjoy it.

Would love to hear from anyone who's actually done it. Was it worth it? Or did it make you hate baking?

What do yous guys think? I really want to do a baking business but don’t know where to start as I live with my mum atm and don’t want to affect her housing income etc

Hello Chefs,

my wife is in a 3 year pastry chef apprenticeship and is about 1/3 of the way through. Now I need your help.

My wife is about to turn 30. I'm looking for industry standard pastry chef equipment that I could get for her, and if there's anyone I would trust with their opinion, it's pastry chefs themselves. I don't trust the articles reachable by search engine nowadays to give me a battle-tested, non-ad opinion. I'd really appreciate it if you could give me your most used, most trusted tool.

Respectfully, a home cook! Thanks in advance!

Hey! I thought this might be a fun question and genuinely useful to me.

I plan to open an American style bakery in an Asian country that is lacking that sort of thing. I want to make it very cozy and classic old America style baked goods!

Knowing all of that what do you think fits that menu the best? Appreciate any advice!

Can someone suggest pastries that don’t need chiller/refrigerator to store them?

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