Baking Tip Images – License food photos ❘ StockFood
12603555 - Baking paper being attached to a springform pan12341428 - Measuring without scales - a teaspoon with 3 g of baking powder, 4 g of oil, 5 g of flour and butter12341413 - Baking paper being cut into shape for a round cake tin12603556 - A cake ring being wrapped in baking paper12341412 - Lining a baking tray with aluminum foil11316102 - A small springform pan being lined with baking paper12682837 - Baking ingredients for yeast dough (low carb)12996180 - Baking problems: Shrunk11426210 - A shortcrust pastry base covered with legumes for blind baking00156417 - Greasing baking tin with brush and melted butter00182119 - Baking blind12595917 - Baking bread with a seam at the top creates a rustic crust11419645 - Blind baking shortcrust pastry11426209 - Shortcrust pastry being pierced with a fork for blind baking00187060 - Baking a pastry base blind00356876 - Blind baking (a pastry base being sprinkled with peas)00067163 - Lining a baking tin with baking paper00156416 - Placing cut out biscuits on to baking sheet 00373748 - Baking tart cases blind00166687 - Blueberry muffins (baked in food tins – cookery tip)60019848 - Tip: Cutting the maki12341460 - Cream being whipped in a screw-top jar12341426 - 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 powder12341487 - How to make an owl gift bag12341417 - Cookie dough being frozen in an ice cube tray - for unexpected guests11306844 - 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 sugar11306843 - A visual metaphor for avoiding kitchen accidents making use of mini street signs and barriers12341429 - 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 sugar12341414 - Round cookies being baked in a muffin tray12341427 - Measuring without scales using packaging sizes and volume12341463 - How to make decorative sugar12341489 - How to make a popcorn bag12341458 - Quick and easy marshmallow topping for a cupcake11316095 - Eggs being warmed in a bowl of hot water12341488 - A DIY gift in a glass jar12341430 - Measuring without scales12341462 - A paper plate splash protector12341461 - How to make a heart-shaped decoration using a cookie cutter12341459 - Self-made icing sugar12341485 - How to make a cookie box12341415 - Unripe bananas will quickly turn soft in the oven12341486 - How to make a DIY star house12341416 - Butter quickly becoming soft in a bain-marie12341484 - How to make a DIY gift box from a paper cup12561487 - Frozen slices of bread being defrosted in a toaster12561485 - A loaf of bread cooling on a wire rack13518963 - Preserving sourdough - crumbling13518959 - Bread dough finger dent test12561482 - Dark bread for providing roasted flavours12561486 - Dry bread being moistened and rebaked12102332 - A Florentine biscuit in a bain-marie to remove it from the paper case12561483 - Knock test on bread12561484 - Wooden stick test for a loaf of bread12561488 - Slices of bread in bags for freezing12595915 - Effective coating of bread surfaces with water12296021 - A baker tapping the bottom of a loaf of bread12296007 - Proofed dough being tested with the finger indentation test11286601 - Tartlets ready to be blind-baked12405528 - When the underside of the biscuits are brown, they are done12244440 - A piping bag being filled with icing12989055 - Biscuit problems12989049 - Over browned guglhupf12989053 - Too dry pastry12989052 - Cracks and other anamolies in biscuit11340785 - An Easter net being made from chocolate12989056 - Pastry shrunk00032642 - Glaze for biscuits and sweets12996184 - Levelling cakes00153733 - Making chocolate nut cookies00222043 - Crumbling biscuits (for cake base)00373638 - Dividing a pastry circle into segments00153742 - Making icing00131195 - Decorating a cake with flowers (icing from a tube)00622575 - Table with Flour00190146 - Splitting a sponge base00253384 - Pouring cake glaze over strawberry tartlet 00169687 - Making Reifentorte (chocolate layer cake)00231765 - Cutting out a cake base00155988 - Toothpick test00131198 - Decorating white cake with brown cobweb design00373684 - Making a plain loaf cake00228826 - Making fatless sponge mixture00281908 - Making a pastry case for a fruit tart00155894 - Icing grape cake 00007042 - Icing cakes00177712 - Brushing pastry with egg white with pastry brush00156418 - Loosening rolled out biscuit dough from board00183898 - Coating strawberry tart with red cake glaze00169709 - Lining a spring form with pastry00021696 - Tips about sponge gateaux00345972 - Crushing sesame brittle in plastic bag with rolling pin00131188 - Dividing a deep sponge base into several layers00169685 - Making almond rolls for chocolate cream cake00231607 - Pressing pastry edge together with kitchen spoon00231662 - Dividing a chocolate cake into pieces12561481 - Dough rising in an oven with the light turned on12352356 - Candied violets being prepared (seen from above)11286604 - Tempering chocolate couverturenext page
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