Every baker has their favorite tools. I’ve listed mine below in order of priority, because I know that not everyone needs an egg white whisk. Also while I do recommend quality wares for specific things (measuring cups, spatulas and whisks), I find satisfaction in the cheapest of cheap for others (bowls, scoops, most baking pans) just as well. Links included below to my own specific arsenal.
- At a minimum:
- 2 large bowls, metal or glass
- 2 small bowls, metal or glass
- Standard balloon whisk
- Silicone spatula or mixing spoon
- 2 baking sheets
- Dry measuring cups (1/4 tsp – 1 cup)
- Liquid measuring cup (2 cup)
- Cake pan (8″ round)
- Cupcake pan
- 6″ glass pie pan
- Worth it:
- More silicone spatulas
- A second whisk
- Parchment paper
- Hand mixer
- Cookie scoops, small and large
- Silicone baking mat
- Set of layer cake pans
- Loaf pan
- Rolling pin
- Zester
- Specialty things:
- Springform pans
- Egg white whisk
- Cast iron skillet
- Toaster oven cake pan
- Toaster oven miniature cupcake pan
- Cupcake liners
- Pastry bag with tips
- Offset spatula
- Tart pans
- Pastry blender
- Food processor
- Kitchen scale
- Pastry decorating tips
- Pastry bags
- Things that are omitted on purpose:
- Kitchenaid mixer – I actually prefer to do all my whisking and mixing by hand. It gives me more control over the texture and consistency of my baked goods, and there’s just something about getting hands on that makes me appreciate the act of baking so much more.
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