Baking Tools and Equipment (and
decorating for fun and profit. Yes, you can
Their Uses)
Baki
ng can be a lot of fun, but without the right
equipment, it will only cause you a lot of headaches.
Just as a mechanic requires the proper tools for
fixing a car, you’re going to need the proper tools
for your baked goods. If you’re just getting into the
baking scene, check out the list below, and make
sure you have these tools in your kitchen. You’re
going to need them if you plan to make any kind of
baked good.
You can take a class in baking bread to get
you started. Don’t forget that the tools are only
half of the equation though. Without good
ingredients, your baked goods won’t come out well
if your ingredients are low quality. Take a look at
this article on baking ingredients so your
baked goods will really have that wow
factor.
Measuring Tools
Spoons, cups, bowls. Measuring tools in a number
of different materials and sizes, and it’s important
that you have a set. You’re going to need them to
measure out your wet and dry ingredients. It might
cost you a pretty penny, but you should definitely
purchase good quality ones that will last you. Some
great brands to consider are Cuisipro, King Arthur
Flour, Anchor Hocking, and Pyrex.
Make sure you get a whole set of cups and spoons;
you’re going to regret it if you only purchase a
quarter cup especially when you have to dump in
three cups of flour to make some bread. The same
can go for spoons. Using a teaspoon to count out
three tablespoons can be a pain, especially if you
end up losing track. Try out your new
measuring tools when you take a course in
making gluten free bread.
Baking Pans
When putting your baked goods in the oven, you’re
going to need a pan to place them in or on.
Stoneware is an excellent choice, but it does need to
be preheated for best results. Aluminum pans are
another great choice. You’re going to want a
number of different pans. There are cookie sheets,
brownie pans, circular pans, square pans, rectangle
pans, and specialty shapes. Don’t forget pie pans
too.
Specialty pans are great for special occasions like
weddings, birthdays, and so many other parties.
You can find pans in a number of different shapes
from flowers to monkeys. Take a look at your local
craft store, and decide what specialty shapes you
just can’t live without. Those specialty pans will
come in handy while taking a course on cake
make money selling your baked goods once you get
good at them.
Parchment Paper
This particular baking tool has a number of
different uses. You can line your pans to keep your
baked goodies from sticking, or you can lay them
out on your counters to protect that beautiful
granite top from flour and sugar. It’s also a great
way to store your baked goods so they don’t dry out
in your refrigerator. Parchment paper is grease-
resistant and moisture-resistant.
Wax Paper
Like parchment paper, wax paper can be used for
lining baking pans or storing baked goods so they
don’t dry. The only difference between the two
papers is really the fact that wax paper has a thin
wax coating on both sides, and parchment paper is
really heavy paper. Wax paper is moisture-proof
and nonstick.
Oven Thermometer
If you’ve ever used an oven, you’re probably
wondering what you would need this particular tool
for. After all, ovens have dials or buttons that you
push, and they’re marked with the temperature.
Right? Well, the problem is that ovens tend to
become faulty over time so it’s best to check the
temperature manually. This way you have the
perfect temperature every time you bake
something. Oven temperature can make a big
difference in baking so don’t consider this tool
optional.
Rubber Spatulas
Like parchment paper, this tool has different uses.
You can use it to scrape bowls so every last drop of
batter ends up in the pan instead of down your
sink. You can also use them to fold your more
delicate ingredients, and they’re great when
wanting to stir things gently by hand. Be sure to get
them in a variety of sizes so you have one for
whatever baking fiasco you might run into.
Icing Spatula
If you’re planning to take a course in cake
decorating, you’re going to want one of these.
However, an icing spatula is quite a versatile tool.
In my household, we even use it for buttering bread
and slapping mayonnaise onto a sandwich. You can
also use it for smoothing out your batter in the pan
so you end up with a flatter surface at the end (less
wasted cake when you go to level it). It’s also great
for loosening your baked goods from the pan. Any
baker can tell you that even with oiling your pan,
you’re going to have some slight sticking. So, plan
ahead with an icing spatula in your arsenal.
Whisk
Different shapes have different uses, which few
people actually know. A balloon whisk is great when
you have to deal with lots of batter. You can also
use it for folding sometimes too. Narrower whisks
are great for use in your pots and pans when
making curds and pastry creams on the stove top.
You’re going to want wire whisks and silicone-
coated whisks. The silicone ones have the added
bonus of scraping the sides of bowls like a rubber
spatula.
Pastry Brush
Even if you haven’t baked before, you might have
seen those smaller paint brushes in the baking area
and wondered what exactly they could be for.
Brushes like those actually have a lot of uses from
brushing on BBQ sauces to applying glazes to baked
goods. The traditional style had natural or nylon
bristles that shed and held onto flavors and colors.
This made it difficult to use the same brush for
cooking and baking. Now, there are silicone
brushes that don’t hold onto colors and flavors, and
they don’t shed. This means you can use that pastry
brush you used for a blueberry glaze the other day
to give your Thanksgiving turkey a nice rubdown in
the oven.
Bench Scraper
This tool is especially versatile. You can use it to
chop up nuts or cut dough when making large
batches. You can use it to scrape down your
counters so you don’t end up with sticky dough left
behind. You can also use it to scoop up ingredients
to dump into a bowl. Once you have one, you’re
going to wonder how you ever did without it.
Mixing Bowls
In my household, mixing bowls doubled as popcorn
bowls. With the latest mixing bowls, however, you
would likely feel guilty using it for your popcorn
because many of them come with a spout to make
pouring into the pan easier than ever before. You
can even find some that have measuring units on
the side, which can come in handy when you’re
making large batches of items. You should have
mixing bowls in a variety of sizes because many
recipes require you to mix dry and wet ingredients
separately before combining them.
Mixers
If you would prefer to mix your baked goods by
hand, I applaud you. Few people mix by hand now
because it can take more time and energy than most
of us have now. However, if you plan to make a lot
of baked goods you probably want to consider
purchasing an electric mixer. There are two
different kinds that you can purchase – the hand
mixer or the stand-up mixer.
The hand mixer is small allowing it to be easily
stored away. You simply hold it by the handle, put it
into the bowl, and turn it on. Then you just
carefully move it around without throwing your
batter everywhere. Most people nowadays prefer
stand-up or table-top mixers.
Though bulkier than their handheld cousins, stand-
up mixers make it easier to just set the speed and
let it do its thing. However, they are more difficult
to store. More powerful stand mixers often have
special accessories for special projects like making
bread. If you plan to make a lot of bread, consider
purchasing a pricier stand mixer with dough hooks.
Otherwise, you will be kneading that dough by
hand.
Cookie Cutters
As the name obviously implies, these particular
tools are designed for cutting out cookie shapes. All
you have to do is roll out some dough on the
counter and press the shapes into the flat dough.
These are great for making themed cookies beyond
the traditional chocolate chip or sugar cookie. Plus,
you can decorate them just like you would a
specialty cake for even more fun.
Rolling Pin
It would be impossible for you to flatten the dough
of any of your baked goods without a rolling pin.
These come in handy when baking specialty-shaped
cookies or creating pizza. They come in a number of
materials and sizes, and they also have different
weights. If you’re planning to make a lot of specialty
cookies or pizzas, try to get a heavier pin because
the extra weight will help roll the dough out
smoother with less effort on your part.
Pastry Blender
While it might sound like something you could
make a smoothie with, it’s not. This tool is designed
with five or six U-shaped steel wires attached to a
handle at both ends. These wires run parallel to
each other and are usually evenly-spaced. They’re
used to cut butter into recipes, distribute fat
without melting it, or even just for preparing your
dough.
Pastry Cutter
Just like a pizza cutter, this tool involves a straight-
edge wheel that is used to cut dough into strips.
Though usually used to cut narrow strips for lattice-
topped pies, you can use it to cut dough into bread
sticks or pizzas into squares. You could even use it
to cut your cooked pizzas – after you’re done using
it for baking, of course.
Pastry Crimping Wheel
This particular wheel has a fluted design that’s used
to cut dough to have a decorative edge. This is
usually used for pies, but you can use it to design
fancy cookies or even biscuits. You might even
consider using it to decorate your calzones.
 Bakery Start Up Equipment Necessary To Start Your Bakery
 Oven. The number one equipment in this list is an oven. ...
 Proof boxes. Professional bakers also need proof boxes for their roll dough and bread to rise
at the recommended temperatures. ...
 Racks and baking sheets. ...
 Mixers. ...
 Work Tables. ...
 Chiller. ...
 Sinks. ...
 Freezers.

Classic Baking Methods and Common Techniques

 Creaming method. This type of recipe will say things like “cream” the butter and sugar or “beat
the butter and sugar till pale and creamy”. ...
 Rub in method. This method is often used in bread and pastry making. ...
 Hot milk method. ...
 Blind bake method. ...
 All in one method. ...
 Sieve. ...
 Fold. ...
 Separate eggs.

Dry Ingredient Equivalents:

1. 1 Tablespoon = 3 teaspoons.
2. 1/8 cup = 2 Tablespoons.
3. 1/4 cup = 4 Tablespoons.
4. 1/3 cup = 5-1/3 Tablespoons.
5. 1/2 cup = 8 Tablespoons.
6. 2/3 cup = 10-2/3 Tablespoons.
7. 3/4 cup = 12 Tablespoons.
8. 1 cup = 16 Tablespoons.