Essential Baking Tools
Posted by Candace Grahl on Just Baking.
Two weeks ago I did an article on must-have ingredients for baking. Today I’m going to cover a few of the tools you’ll need when baking even the most simple desserts. A lot of these items can be on the pricey side, however making sure you buy durable, quality items is key so your desserts come out correctly.
Handmixer: You don’t need one with tons of speeds, but it does need to be durable. I’ve had my little $15 Hamilton Beach mixer for five years and it still mixes cookie dough thoroughly and quickly.
Food Processor: You don’t need a large one, but if you know you’ll use it then invest in one. If not, go smaller and cheaper - mine is a 4-cup Cuisinart that I’ve had for years and it gets the job done while also taking up minimal cabinet space.
Standing Mixer: These tend to be on the expensive side, but if you can find one used or want to spend the money, they will be worth their weight in gold. They will last for several years, and can mix even the thickest dough quickly and easily.
Pie Plates: You can buy aluminum ones, but I prefer to bake with Pyrex.
Pans (loaf, round & square): Have at least two of each on hand.Cookie Sheets: Have atleast two with a raised edge (this will keep cookies from sliding off) and make sure they’re heavy-duty aluminum and don’t wobble.Springform Pan: Start with a 9″ pan with 3″ sides. Keep them in a safe spot - if they dent or get dinged they’ll leak and you’ll have to throw them out.
Saucepans: Make sure they’re heavy-duty so they won’t scorch sauces, and it’s helpful to have a few different sizes on hand.
Measuring Cups & Spoons: You will need a set of dry measuring cups ranging in size from 1/8 cup to 1 cup, as well as atleast a 1-cup measuring cup for liquids, you may also want to consider purchasing a 2-cup, and 4-cup liquid measuring cup. Add to your list spoons ranging from 1/4, 1/2 and 1 teaspoon to 1/2 and 1 tablespoon.
Ruler: Buy a couple of the cheap plastic ones and keep them nearby. They’re perfect for measuring dough thickness and length.
Knives: You’ll want to have a paring knife (for cutting fruit and trimming dough), an 8″ knife (for cutting and slicing goods), and a serrated knife (for cutting bread or slicing cakes into layers).
Whisks: I keep two on hand, one that’s large and wide and another that’s smaller and more slender.
Wooden Spatula: These are great to use since they don’t conduct heat, they won’t get too warm and burn your hand while baking. And they also don’t transfer any weird tastes into your foods.
Offset Spatula: You may not think you’ll get much use out of this one, but you’ll use it more than you think. It’s great for spreading icing and batter evenly.
Heat Proof Spatulas: For transferring cookies, danishes and other delicate baked goods.
Rolling Pin: For rolling out dough or crushing cookies for a crust. I prefer to use a wooden rolling pin, however some people swear by the marble or silicone ones. Choose whichever you like - it really comes down to personal preference.
May I also add a scale to your list? It’s great for weighing dry ingredients.