Welcome to the first post in my Baking Basics! I have created this baking basics as a place where we can discuss baking questions, give handy hints and tips, beginner demonstrations and explanations and talk about kitchen tools and gadgets, ingredients and all things baking! To kick off the baking basics I am sharing my kitchen equipment essentials. These are tools of the trade and equipment that I use all the time when baking and you will see featured frequently in my (and others) recipes:
Wooden Mixing Spoons – I use these every time I’m in the kitchen and I love that they come in a pack as you will usually use more than one and it saves washing them in the middle of a baking session!
Measuring Spoons – These are another essential in the kitchen and again, stainless steel is a fantastic option.
Spatula – I never really used a spatula until recently. They are fantastic for scraping down the sides of the bowl or for mixing. (I love fun spatulas!)
Kitchen Scales – Definitely! Scales are essential in the kitchen, I use mine to weigh butter mostly but I know a lot of people prefer to weigh out all of the ingredients to ensure a good bake. Some recipes also only have weights so getting a kitchen scales with a bowl is fantastic.
Knives – Essential in any kitchen that goes without saying! I like just small knives for baking as I’m usually only using them to chop butter but having a set of good knives is fantastic. (I would love one of these, isn’t it beautiful? But I can’t afford that just yet!)
Chopping Board – Chopping (even butter) on a chopping board really is the way to go. I know sometimes it seems silly to get a chopping board out just to chop one thing but chopping straight onto a bench dulls the blades of your knives.
8″x8″ (2ocmx20xm) Square Baking Pan – This is my most commonly used baking pan. These are great for most recipes not just mine and in a very common baking size. I own two of these and am shocked at how often I end up using both. To all the bakers out there, get two!
9″x9″ (22cmx22cm) Square Baking pan – Another very common baking pan size and one that i’m sure you will end up using. If you are trying to pick between the 8″ and the 9″ I would probably stick with 8″. If you can afford both then fantastic!
9″x13″ Baking Pan or Glass pan – This is probably my favourite size pan. A common size and fantastic if you’re baking or cooking for a crowd. My 9″x13″ is glass and I love it but you could definitely go for a steel pan. This pan is great for not only baking but also cooking things like lasagna, pasta bakes, roast veges, etc.
9″ (22 cm) Pie Dish – Pie dishes are perfect for, well, pies. You know I love a good cookie pie!
8″ (20cm) Cake Pan – Round cake pans are a must in the kitchen. Definitely have two up your sleeve if you want to try layer cakes. I would also suggest going for a springform pan. They make getting the cake out of the pan so much easier and is the only cake pan I use!
Muffin Pan – For muffins and cupcakes. Also great for mini quiches or single serve desserts.
Cookie Sheet – I use traditional metal cookie sheets with non stick baking paper on them. I know a lot of you have now moved to silicone and that is totally fine. I can;t vouch for results on a silicone baking mat but I can for the metal sheet.
BONUS KITCHEN ITEMS
Mini Muffin Pan – To make cute cupcakes or bite sized desserts.
Cupcake Cases – Cupcake cases are great so you don;t have to worry about any of the muffins or cupcakes sticking to the pan. I also love all the different designs!
Whisk – Handy tool in the kitchen. (I use all three sizes!)
Electric Beater – I use my electric beater all the time. It saves the extra elbow grease when creaming butter and sugar. You can go for a cheap option (like me) and get good bang for your buck.
Cookie Scoop – Scoop for your cookies so you get uniform shapes and sizes.
Rolling Pin – If you want to make pie dough, bread or the cinnamon roll pictured above, a rolling pin is necessary. I particularly like the marble rolling pin featured the marble is non stick and remains cool so it won’t soften any butter if you are make dough on a hot day.
Sieve – This is the same sieve as I have. I didn’t make the sieve an essential item at first as I’m a bit naughty and don’t sieve my dry ingredients all that often. You really should sieve the flour when making cakes and cupcakes but I am known to be bit slack in that area and my creations still come out fine so if you can;t afford a sieve at the moment don’t panic. However if you can and you don’t have one yet, you should really invest in this one.
These are my absolute essentials when it comes to baking and the kitchen and few bonuses. The bonuses are things I use and I’m sure you use or will use if you’re just starting out but they aren’t essential right away if you are on a tight budget or don’t want to inundate yourself with kitchen equipment.
I hope you found this post useful and let me know if you enjoy these types of posts or if you have any questions in the comments below. Are there any essential items you would like me to add or think I missed? Are there any questions on the types of equipment you should use?
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