• Essential Tools

    Here's a list of what I consider to be some essential tools for baking.
     
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  • Bakeware

    If you are a frequent baker, you will need a range of baking pans (cake, square, muffin, loaf) and in a variety of sizes. Since many naturally gluten free cakes are delicate, I tend to use springform pans - a round cake pan that features a removable bottom and sides – as these pans produce smooth cakes, cheesecakes, and frozen desserts without damaging the top, bottom, or sides. I have a variety of springform pans ranging in size from 15-30cm (6-12in). I have purchased affordable bakeware from baking supply stores, which usually have short shelf lives, and I have splurged on items that I know I will need for a long time to come. I tend to like Kaiser bakeware, although I recently splurged on a Birkmann springform pan which has an enamel base and the sides can be opened completely.

    Ramekins

    Ramekins are used for crème brûlée, soufflés, molten lava cakes, custard or flan. You can even use them to organize ingredients before baking. They vary in size but a versatile one holds about 140-170 grams (5- 6 ounces) and is usually 9 cm (3.5in) in diameter and 5cm (2in) in height. I have about a dozen ramekins and my favorite brand is Emile Henry.

    Digital scale

    In baking, precision is everything. A digital scale provides the most accurate measurements for consistency. Buy a digital scale that can be set to grams and has a tare feature so that the scale only shows the weight of the ingredients and not the bowl. I have several scales but my favorite brand is Salter, which was recommended by a culinary school instructor; it is easy to use and switches between grams and ounces.

    [Note: If you prefer to measure ingredients by cups, be sure to have both liquid and dry measuring cups.]

    Mixer

    I use both a stand and hand mixer interchangeably. A stand mixer is expensive and bulky, but it makes baking much easier, particularly when making large quantities or for lengthy mixing. Hand mixers tend not to be as powerful as stand mixers, so an additional minute or more may be needed to fully incorporate or whip ingredients. If you decide to invest in a stand mixer, without a doubt, KitchenAid is the best; there are several models to choose from and the Classic series tends to be the most affordable.

    Mixing bowls

    Having several stainless steel (or glass) bowls in a variety of sizes is essential. Stay away from aluminum because acidic ingredients will react with the metal and change the flavor of your food. Plastic bowls also are not recommended as they can retain greasy residues from previous uses that can prevent egg whites from whipping.

    Whisks

    A balloon whisk is designed to whip air into liquid ingredients to get them fluffy or frothy. Start with one measuring 11 inches, which is an excellent, all-purpose size. OXO makes a great balloon whisk. You may also wish to invest in a flat whisk to reach the bottom edges of your saucepan when making puddings or custards.

    Offset spatula

    An offset spatula has a narrow, flat metal (blunt) blade that is bent, allowing the blade to sit lower than the handle. It is used for spreading frosting onto a cake or pushing batter into an even layer in a cake pan. I have several sizes, both small and large, by Ateco.

    Silicone spatula

    A silicone spatula is a versatile tool for scraping the sides of bowls, folding ingredients together and spooning out batter. Make sure your spatula has a long handle so that is taller than the batter. Check out the Cooks Illustrated review of spatulas to guide you in finding the right spatula for you.

    Sheet pans

    Rimmed, rectangular stainless-steel or aluminum half (18in x 13in or 46cm x 33cm) or quarter (9in x13in or 23cm x 33cm) baking sheets are ideal for baking cookies or roll/sheet cakes, roasting nuts, pouring out toffee/brittle, and so much more. The rimmed edges prevent any spills from the sheet to the oven. My favorite are the quarter sheet pans by Nordic Ware. If your oven is large enough, get some half sheet pans too.

    Parchment paper

    Parchment is a cellulose-based paper that has been treated to make it non-stick. It is used in baking as a disposable (single use!) non-stick surface. It eliminates the need to grease sheet pans and allows for very rapid turn-around of batches of baked goods. It should not be confused with wax paper or waxed paper. A silicone bake mat is an alternative to parchment and is reusable; it sold most often by the brand name Silpat.

    Other nice to have items

    • Pastry bags and plain and star pastry tips for pipping frosting and decorations 
    • Candy thermometer for making chocolate, caramels, jams,  sauces and meringues
    • Pastry brush
    • Carboard cake circles or squares to keep cakes sturdy during decoration, storage and transportation  
    • Zester
    • Porcelain rectangular and circular/oval baking dishes
    • Melon baller for coring apples or scooping ganache for chocolate truffles
    • Wire racks for cooling and glazing
    • Oven thermometer 
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