So you’ve already got the spatula, the whisk, and a few mixing bowls. What’s next? Ready to up your game? Here are the next 10 items I think would be most useful to add to your baking collection!
Note: Many of the pans pictured below are from the Williams-Sonoma Goldtouch collection, which are the ones I enjoy using. I have also linked more budget-friendly recommendations for your convenience!
Whether you need to sift your flour to ensure a smooth cake batter or strain out the tea you infused the cream with for your Earl Grey Ice Cream, the large strainer is your tool of choice. If you’re simply dusting your Lemon Bars with powdered sugar for that final touch, then use the smallest one. I have this set. I like it.
If you’re going to invest the time to make that cake or pipe out each of those macaron domes, you’re going to wish you had invested the dollars for parchment paper. This magical paper keeps your baked goods from sticking to the pans, and you definitely want your cake round to come out cleanly and the macarons to lift off nicely. Note that it is NOT the same as wax paper.
3. Cake Stand
Again, if you’re spending the time making these lovely treats, take it one step further and present your creations nicely. It makes a difference! I have a cake stand similar to the one linked, and I like it a lot. The cover is great for keeping baked good fresher longer (as opposed to leaving it out in open air), and I actually have used it as a punch bowl. Once. Make sure the diameter of your cake stand is at least a couple inches greater than your round cake pan. You want there to be some border around the actual cake itself, so nothing gets smooshed when you put the lid down.
Mostly for cakes. Two will save you baking time, so you can bake both cake layers simultaneously.
5. Loaf Pan
Pound cake, banana bread, zucchini bread, any bread…
This will make any fruit tart or quiche look more professional, giving your creation a clean, sharp edge. The removable bottom makes it easy to push out your completed tart and easily transfer onto a cake stand or plate.
For the times when you’re baking for a crowd. I frequently use this for lemon bars. I also have something similar to this covered cake pan
We’re getting fancy now! Some recipes give quantities in ounces and grams instead of cups. This is a great tool to avoid the annoyance of conversion. Plus, once you get the hang of it, you can save a lot of dishes with the “tare” button. This “zeroes” your scale so you can just add the new ingredient right into the same bowl. I’ve been using this food scale (linked) for years and it’s been great!
9. Cake/Cupcake Decorating Set
Not only will these make your cakes and cupcakes look awesome, but the plain round tip is used to make macarons. I’ve also been known to use the round tip to pipe out batter into mini-cupcake pans, ooze frosting over cinnamon rolls, and pipe pastry cream into mini tarts. A spoon would work for those things, too, but it can get really messy. (Having a pack of 100 disposable pastry bags
10. Pastry Brush
Add a nice glaze over your fruit tart or brush egg wash over your bread to achieve that glossy brown sheen. I’ve linked a silicone pastry brush, which is similar to what I now use. The normal pastry brushes get really gross, and I never feel like they’re really 100% clean after I’ve washed them… which can’t be a good thing when you’re using them with raw eggs so much.
So there you are. A wonderfully stocked baker’s kitchen! I’m expecting big things from you. If you have all these things and use them regularly, I think it’s time to upgrade to the the ultimate baker’s tool
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