I love baking supplies. I have been collecting them for years. If you love baking then I am guessing you have too.
My can’t-live-without baking tools list below can be tweaked depending on what is on your business menu.
- Stand Mixer. I recommend Kitchen Aid. I have one that was gifted to me over 20 years ago and believe me when I tell you that baby has been USED. I upgraded to a larger model 6 qt.) so I could double or triple some recipes. I grew up with a hand mixer but the moment I experienced the gloriousness of a stand mixer I have never looked back.
- Extra bowl for the stand mixer. This is a game-changer. Washing one bowl as you go. Don’t do it. Your time is valuable. Seriously. You can thank me later.
- Measuring spoons and cups (dry and liquid). One of the most important things a professional baker needs to understand is when to use a liquid and when to use a dry measure. I prefer stainless steel for my dry measuring cups. Baking is a science and accurate measuring is very important.
- Digital scale. Depending on your recipes, you may need a digital scale. Scales are more accurate. I suggest using a scale to measure whenever possible. Also, have extra batteries on hand. Batteries die at the most inopportune time!
- Food processor. This tool has saved my bacon more than once. Ever make cream cheese frosting and you got impatient and it wasn’t room temperature so you got lumps? Put it in the food processor. Lumps be-gone! It’s also great for grating carrots or chopping nuts quickly.
- Mixing bowls. You always need bowls of various sizes. I prefer stainless steel over the glass. I am a klutz so glass makes me nervous.
- Sheet pans. Make sure you know the size of pans that will fit in your oven. I recommend a few half (18 in × 13 in) and full (18 in x 26 in) sheet pans. Be sure you know the dimensions of the inside of your oven when ordering.
- Cake Pans. My favorites are 3 inches high round in sizes 6 inches, 8 inches, 9 inches, and 10 inches. Pans depend on your menu. You might need square pans.
- Oven thermometer. Consistency is so important. You need to know that your oven is the temperature you think it is. A thermometer is only a few dollars. It’s so worth it. You will be amazed.
- Rubber spatulas. You are going to need to scrape every last drop of batter out of every bowl. Spatulas rule! Also, get a spatula that is one piece. The ones where the large end comes off collects a lof of gunk no matter how often you clean them.
- Metal offset spatula. If you are icing anything, pick up a large and small. I couldn’t imagine frosting anything without them.
- Whisk. You need at least one. You may have a whisk attachment on your mixer but that’s not enough. Have to temper eggs into a scalding hot batter? You need a whisk.
- Parchment paper. Get the sheets to fit your pans. You will be so happy you did. And re-use them. And then flip them over and use them again. Love my sheets of paper, don’t get fooled by rolls of parchment.
- Fine mesh sieve. This can be used as a sifter for dry ingredients or to get lumps out of your lemon curd. Very handy.
- Cupcake/muffins tins. If you have cupcakes or muffins on your menu you need tins. I have a ton of them in my closet. If you have a big order, you don’t want to wait for the trays to cool down. Also, you might need mini tins if that’s your thing.
- Scoops. Again, consistency is key. Your customer expects to get the same product they got last time. Scoops make it easy to produce a consistent size. Get the scoops in various sizes. And be sure to note which scoop you use as part of your recipe.
- Dough scrapers. These are also called bench scrapers. I prefer the metal with a sturdy handle to cut dough, move ingredients around or smooth the sides of a cake.
- Wire racks. Wire racks are handy to cool cakes & cookies. You probably have a few in your collection.
- Micrograter. I know what you are thinking. Is this really essential? If you do anything citrus related, you need this baby. It’s so satisfying to zest a lemon. Amiright?
- Knives. You need a paring and a large chef knife. That chef’s knife will come in handy if you have to chop bars of chocolate. And, you want bars of chocolate, it’s cheaper.
Honestly, I could add about 15 more items, that would be awkward.
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