Essential Equipment for Baking

Appears in

  • Scales for weighing ingredients
  • Measuring cups for liquids
  • Measuring cups for solids
  • Measuring spoons
  • Fine-mesh strainers and sifters
  • Fine grater
  • Spatulas: small metal spatulas (straight and offset) and silicone spatulas
  • Whisks
  • Heavy-duty stand mixer with BeaterBlade attachment or heavy-duty handheld mixer
  • Food processor
  • Bread machine, preferably Zojirushi (or heavy-duty stand mixer)
  • Ice cream scoop: 2 inch (for cupcake batter);1½ inch (for cookie dough)
  • Rolling pin, preferably with sleeve
  • Pastry mat or cloth
  • Flour wand or dredger
  • Bench scraper
  • Pastry brush
  • Cookie cutters (plain and scalloped): 2 inch, 2¼ inch, and 3 inch
  • Disposable pastry bags
  • Oven thermometer
  • Instant-read thermometer
  • Pan liners: Silpat and parchment paper
  • Cake strips
  • Baking stone or unglazed quarry tiles
  • Spritzer for water (for baking bread)
  • Timer
  • Pot holders, preferably silicone
  • Wire racks (for cooling)
  • Torch or a blow dryer (for unmolding)
  • Ultra-Flex spatula (for serving)