Baking Tip Images – License food photos ❘ StockFood
12341428 - Measuring without scales - a teaspoon with 3 g of baking powder, 4 g of oil, 5 g of flour and butter12603556 - A cake ring being wrapped in baking paper12341413 - Baking paper being cut into shape for a round cake tin12341412 - Lining a baking tray with aluminum foil12603555 - Baking paper being attached to a springform pan11426209 - Shortcrust pastry being pierced with a fork for blind baking00182119 - Baking blind00156416 - Placing cut out biscuits on to baking sheet 12682837 - Baking ingredients for yeast dough (low carb)12595917 - Baking bread with a seam at the top creates a rustic crust12996180 - Baking problems: Shrunk11419645 - Blind baking shortcrust pastry00067163 - Lining a baking tin with baking paper00187060 - Baking a pastry base blind11426210 - A shortcrust pastry base covered with legumes for blind baking00156417 - Greasing baking tin with brush and melted butter00356876 - Blind baking (a pastry base being sprinkled with peas)00373748 - Baking tart cases blind11316102 - A small springform pan being lined with baking paper00166687 - Blueberry muffins (baked in food tins – cookery tip)60019848 - Tip: Cutting the maki00357394 - Marinated tri-tip steak with leek sour cream and truffle aroma12341426 - Measuring without scales - a tablespoon with 20 g of cream cheese, 10 g of oats, icing sugar, ground nuts, 15 g of honey and 7 g of cocoa powder12341414 - Round cookies being baked in a muffin tray11306844 - A visual metaphor for avoiding kitchen accidents making use of a mini fire extinguisher and a warning triangle12341431 - Measuring without scales - a large 250 ml cup is equivalent to 95 g of oats, a small cup is equivalent to 80 g of icing sugar12341417 - Cookie dough being frozen in an ice cube tray - for unexpected guests12341489 - How to make a popcorn bag12341487 - How to make an owl gift bag12341459 - Self-made icing sugar12341427 - Measuring without scales using packaging sizes and volume12341488 - A DIY gift in a glass jar12341460 - Cream being whipped in a screw-top jar11306843 - A visual metaphor for avoiding kitchen accidents making use of mini street signs and barriers12341484 - How to make a DIY gift box from a paper cup12341486 - How to make a DIY star house12341429 - Measuring without scales - a yoghurt pot with 125 ml of yoghurt, 45 g of cocoa powder, 100 g of sugar and 80 g of icing sugar12341463 - How to make decorative sugar12341462 - A paper plate splash protector12341458 - Quick and easy marshmallow topping for a cupcake12341415 - Unripe bananas will quickly turn soft in the oven12341485 - How to make a cookie box12341461 - How to make a heart-shaped decoration using a cookie cutter12341430 - Measuring without scales12341416 - Butter quickly becoming soft in a bain-marie11316095 - Eggs being warmed in a bowl of hot water12561487 - Frozen slices of bread being defrosted in a toaster12561483 - Knock test on bread12561488 - Slices of bread in bags for freezing12561485 - A loaf of bread cooling on a wire rack12561484 - Wooden stick test for a loaf of bread12595915 - Effective coating of bread surfaces with water12561482 - Dark bread for providing roasted flavours12102332 - A Florentine biscuit in a bain-marie to remove it from the paper case11340785 - An Easter net being made from chocolate12989055 - Biscuit problems12989056 - Pastry shrunk12296007 - Proofed dough being tested with the finger indentation test12989053 - Too dry pastry12405528 - When the underside of the biscuits are brown, they are done12561486 - Dry bread being moistened and rebaked00153733 - Making chocolate nut cookies12989052 - Cracks and other anamolies in biscuit12996184 - Levelling cakes12989049 - Over browned guglhupf00253384 - Pouring cake glaze over strawberry tartlet 00190146 - Splitting a sponge base00222043 - Crumbling biscuits (for cake base)12296021 - A baker tapping the bottom of a loaf of bread12244440 - A piping bag being filled with icing00032642 - Glaze for biscuits and sweets00177712 - Brushing pastry with egg white with pastry brush00622575 - Table with Flour00169709 - Lining a spring form with pastry11286601 - Tartlets ready to be blind-baked00153742 - Making icing00373638 - Dividing a pastry circle into segments00345972 - Crushing sesame brittle in plastic bag with rolling pin00155894 - Icing grape cake 00131195 - Decorating a cake with flowers (icing from a tube)00281908 - Making a pastry case for a fruit tart00169687 - Making Reifentorte (chocolate layer cake)00228826 - Making fatless sponge mixture00021696 - Tips about sponge gateaux00156418 - Loosening rolled out biscuit dough from board00373684 - Making a plain loaf cake00131188 - Dividing a deep sponge base into several layers00131198 - Decorating white cake with brown cobweb design00231662 - Dividing a chocolate cake into pieces00231765 - Cutting out a cake base00183898 - Coating strawberry tart with red cake glaze00169685 - Making almond rolls for chocolate cream cake00155988 - Toothpick test00007042 - Icing cakes00231607 - Pressing pastry edge together with kitchen spoon12352356 - Candied violets being prepared (seen from above)12996186 - Buttering and flouring a cake pan00137516 - Rolling out marzipan between transparent film12989050 - Curdled cream mixturenext page
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