If you're about to start baking, you need to know what equipment it takes. Beginners especially should read on, as we've put together a guide to each type of tool and how it's used.
Large Baking Equipment
1. Mixer
Mixers come in many styles and sizes. For beginners, we recommend a small machine of 2.5–3 quarts, or a hand mixer.
Buying tip: choose one with at least 3 speed settings.
2. Oven
Ovens can be electric, oil-fired or gas, and come in several designs, including deck and rotating models. If you only want to bake cookies or simple cakes, a medium-sized oven is enough. Buying tip: choose one with adjustable temperature and a timer so you can keep your baking consistent.
Small Baking Equipment
1. Scale
Used to weigh ingredients accurately. A digital scale is the better choice as it is more precise, but if you'd rather not buy one, you can use measuring spoons or cups instead.
2. Dry Measuring Cups (Individual Measuring Cups)
Used to measure dry ingredients such as flour, sugar, cocoa and milk powder. They usually come in 4 sizes: 1, 1/2, 1/3 and 1/4 cup.
3. Liquid Measuring Cups (Graduated Measuring Cups)
Used to measure liquids such as water, fresh milk and egg whites. They are made of glass or clear plastic with volume markings on the side. If you already have a scale, you may not need a liquid measuring cup.
4. Measuring Spoons
Used to measure small quantities of dry or liquid ingredients, such as salt, baking powder, yeast and flavourings. Most sets have 4 sizes: 1 tablespoon, 1 teaspoon, 1/2 teaspoon and 1/4 teaspoon. A 6-piece set adds 1/2 tablespoon and 1/8 teaspoon.
5. Flour Sifter
Sifting incorporates air into the flour and prevents lumps. Choose a mesh that is neither too fine nor too coarse.
6. Hand Whisk / Wire Whisk
Used to whip eggs until fluffy or to blend ingredients together. Choose one that feels comfortable in your hand, with wires that are neither too thin nor too thick, as thicker wires make it harder to whip air in than thinner ones.
7. Spatula
Used to smooth mixtures, such as spreading cream on a cake, or to lift bakes out of a tin. Choose one with a flat, straight blade that doesn't bend, and a size that fits your hand.
8. Knives
There are many kinds of knives. For baking, we recommend:
- Chopping knife: heavy, for chopping chocolate.
- Paring knife: a short 2.5–3 inch blade, available in various widths and shapes.
9. Rubber Scraper
An essential tool for scraping mixtures out of the mixing bowl. Choose one that isn't too stiff, or it won't follow the curve of the bowl.
10. Trays and Tins
Baking trays and tins come in many materials. For beginners, we recommend stainless steel. Whether you choose a removable base is up to you, but a loose-bottomed tin makes baking cheesecakes much more enjoyable.
- Round tins: 1–2 pound size
- Square trays: 6 x 6 inches or larger
11. Cooling Racks
Used to cool bakes after they come out of the oven. Stainless steel racks are recommended, and they come in several sizes.
Other Baking Tools You Can Easily Find at Home
1. Cookie Cutters
Ring-shaped cutters made of plastic, aluminium or stainless steel. If you don't have any, press out shapes with any lid you have.
2. Cookie / Biscuit Press
A tube with a plunger and patterned discs, used for thick, soft cookie doughs without add-ins such as raisins or oats, which would clog the press. If you don't have one, a piping bag will do.
3. Rolling Pin
Used to roll dough or cookie dough into thin sheets. Avoid one that is too heavy, as it can flatten your dough too much. Beginners can use a smooth glass bottle instead.
4. Pastry Brush
Used to brush on liquids such as egg wash, evaporated milk or syrup to finish bakes. Choose one with white bristles so it's easy to clean. If you don't have one, a strip of banana leaf slit into fine strands makes a handy substitute.
