Baking essentials

A friend recently decided to get into baking and so she asked me for some advice on what basic equipment, utensil, and ingredients she’ll need to get started.

It only occurred to me then that perhaps there’s a few absolute baker beginners out there in the same situation that would benefit from this post.

If you’re like my friend and want to add baking to your hobbies then fabulous! The following items will be a good place to start but don’t feel you need to buy everything all at once. Select your recipe and see what you need. You might find that you only need some of what I listed below or all, or maybe you need something else. How much you buy or spend is entirely up to you. My list below are things that I seem to always use when I’m baking so these are my bare essentials.

  • a decent sized mixing bowl
  • whisk
  • handheld electric whisk (not necessary but this will speed up certain processes like making butter cream or for whipping cream).
  • sieve
  • weighing scales
  • measuring spoons (to measure 1/4, 1/2, 1 teaspoon, tablespoon etc)
  • spatula (I like to use a silicone one)
  • brush – useful for egg washing the top of scones or pastry
  • baking tray
  • round cake tin
  • cooling rack
  • muffin and/or cupcake tray
  • grease proof paper
  • muffin/cupcake cases

utensils

IMG_5195

The following is a list of ingredients that I always have stock of in my cupboard (and fridge) – it’s the bare essentials for many cake recipes. Make some space in your kitchen for these –

  • plain flour
  • caster sugar
  • baking powder
  • bicarbonate of soda
  • butter
  • eggs
  • vanilla essence
  • icing sugar

Of course you can or may need more than the above ingredients and equipment depending on the bake you choose but if you’re a bit stuck then I would suggest starting with a basic Victoria sponge recipe. You pretty much throw all the ingredients into one bowl and mix.

Handy tip!

I mostly use plain flour even when a recipe calls for self-raising. Self-raising flour is basically plain flour with baking powder already mixed in. So if your recipe calls for self-raising but you only have plain then here’s how to resolve the issue.

For every 150g of plain flour add 2 teaspoons of baking powder.

So now you will have a bit more storage space by only keeping one type of flour.

Good luck! And please feel free to message me with any baking questions. Always happy to help a fellow baker.

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