Essential Baking Tools and Equipment For Beginners

Starting out on the baking journey can be a daunting and confusing affair. Working out the essential baking tools and equipment for a beginner can end up being frustrating and expensive.

The key problem faced when venturing into any new field is information overload. Trying to find out where to start, and how to develop a sensible plan to move forward, can be a difficult process. It’s like learning to separate the wheat from the chaff.

As you look around the internet, you will discover everyone and his dog will try to sell you something, whether or not you need it. Unfortunately, what happens next for many people is that they either give up or develop shiny object syndrome. They buy anything and everything in the belief (or hope) that the next object will bring success. A mentality develops, equating one’s level of baking skill to the amount of equipment, accessories, and gadgets they own. Unfortunately, the opposite is usually true.

In reality, and like all professions, there is a basic toolkit of things you need to get started. These are the core essentials – they are like the foundations of a house. Once you understand how to use them properly, you can build on this by adding new tools to your armoury. This sequential step-by-step approach is how all professional cooks and chefs learned their trade during their apprenticeships. Pay your dues and it will reward you with real results.

What are the core essentials you need to start your baking journey?

In order to answer this question, we will group equipment, tools and accessories into the following categories based on where they are used in the baking process:

Equipment for weighing and measuring ingredients
Equipment for mixing ingredients
Multi purpose equipment used before, during or after (decorating) baking
Equipment used during baking
Baking and Cake Decorating Tools
Optional equipment for baking

This will be covered in detail in the article below.

Of course, you may not be able to buy all the different types of equipment at once. It will be something you have to build towards. However, remember that you will probably find some items already floating around your kitchen, e.g. sieve, spatula, etc. in which case, don’t go buying new ones of the same type. Also, some tools are multi purpose and have both before and after (decorative) baking functions, e.g. rolling pin for dough or for marzipan.

Where should you buy them?

Full disclosure: This post contains affiliate links. This means, at no extra cost to you, if you make a purchase using a link, this site may earn a small commission to keep it up and running.

There are pros and cons to shopping at a local market or store compared to shopping online. Nothing beats being able to look at and feel bakeware in the flesh and to ask the advice of local bakeware store owner. However, not everyone has access to a quality local store and even so, we are living in a time of lockdowns because of Covid-19. As a result, online shopping has become the norm for many people.

Even though there are a lot of specialist suppliers online, a significant percentage of people still prefer to use Amazon. They market a large range of baking products and accessories at competitive prices. If you have a problem, their return policy is usually very good, meaning you can buy with confidence.

Another bonus with Amazon is that because of the level of competition between sellers on their site, you can often find sets of a products, e.g. spatulas or whisks, being sold at similar prices to single items. On the downside, you may need to factor in delivery costs, delivery time, good being out of stock or arriving damaged or not exactly as advertised.

Given Amazon ranks #1 in the world’s top online stores, the products we recommend below can be bought from them.

Equipment for Weighing and Measuring Ingredients

Without experience under your belt and the skill set to improvise, it is essential that a beginner sticks to the measurements of a recipe. Most modern recipes build on older recipes handed down generation to generation; each cook put their mark on it by slightly changing the ratio of ingredients or adding in a few new ones or substituting others.

The recipes measurements will have been arrived at through a long process of experimentation and trial and error. Therefore, a successful recipe will have a balance of ingredients that produce a good result time after time. If you stick to a plan, and have equipment to weigh and measure the ingredients, you can also be successful. Don’t wing it or hope for the best.

Kitchen Weighing Scales

An accurate set of kitchen scales is essential. Scales come in 2 types: digital and mechanical (also called analogue/analog or spring scales). Opinions differ regarding what type to buy, with some bakers preferring digital and others mechanical. The pros and cons of both types are:

Digital Scales

Pros

They are usually less expensive than mechanical kitchen scales. Typical cost is 10 -30 GBP or USD.
Digital scales are significantly more accurate and reliable when trying to weigh ingredients in smaller amounts, e.g. baking powder or salt. It’s important to place scales on a flat surface and make sure bowls placed on them are sitting properly.
They have a Tare Function button that resets the scales to zero. This means you can put a bowl on the scale, hit the Tare button and the value becomes zero. Then, when you add an ingredient, you only see the increasing weight of the ingredient and not the weight of the bowl. You can do this between multiple ingredients to measure each one in turn.
Digital scales are ideal for recipes that require precise measurements, such as baking. They are also helpful when cooking for someone with special dietary needs where accuracy is vital, such as type 1 diabetes.
Most digital scales will give the user the choice of measuring in different units, such as grams and ounces or pounds and kilograms.
With digital displays, the numbers are easy to read, even for those with visual impairments. There is no guesswork. A digital scale will not be as susceptible to human error as is possible from improperly reading the display on old-fashioned scales.
They are usually slim and lightweight. Having a depth of 1cm (o.4-inch) or less, means they are easier to store compared to tradition mechanical kitchen scales.
Digital scales have no, or minimal, moving parts or pieces that can break, unlike a traditional scale.
They are very useful outside of baking. If your idea of a healthy diet includes keeping track of what you eat, then a set of digital kitchen scales allows you to weigh things quickly.

Cons

If the battery runs out, the scale will stop working. However, some products work from an electric outlet. Also, USB rechargeable ‘battery-free’ digital scales have become increasingly popular in recent years. These only need to be charged every few months.
There is an ongoing cost associated with replacing the batteries. Most digital scales feature an automatic turn off to extend the battery life and will warn you when the battery needs to be replaced.
They have to be cleaned by hand, as you cannot put them through a dishwasher cycle. The internal computer circuitry can be damaged if submerged in water or dropped from a kitchen surface.
Being made from plastic and containing circuitry means the long-term durability is not as good as a mechanical scale.

Mechanical (analogue/analog/spring) Scales

Pros

The traditional mechanical scale, with its analogue dial, has a certain charm compared to modern digital scales.
Aside from aesthetics, some people still prefer the intuitive nature of analogue scales.
Unlike digital scales, they do not need a battery or power to work. Mechanical scales are standalone units that operate through a system of inbuilt springs.
They are more durable than digital ones being made from heavy-duty, water resistant stainless steel. It’s still possible to find mechanical kitchen scales working fine after many decades of use.
Good quality analogue scales are sturdy and are better suited to weighing larger volumes of ingredients and heavier items.
They are less prone to water damage because they do not contain sensitive electrical components. This makes cleaning them less risky.

Cons

They are usually a bit more expensive than digital models, e.g. typically 30-50 GBP or USD.
They are less accurate than digital scales. Unless you find a good quality set of analogue scales and calibrate them regularly, the readings can be variable and off by as much as 5% or more.
Unlike a clear digital display, the user must read off the value from mechanical scales. This can be a challenge for some people and lead to human error.
You cannot convert between units easily, like with digital scales.
Unlike digital scales, they have no Tare Function.

Our recommendation

We recommend going the digital route, especially for beginners. Most beginners will only bake in small quantities and digital scales shine regarding this situation.

Kitchen Measuring Cups and Spoons

Although most people rely on digital scales for weighing ingredients precisely, sometimes it’s handy to have several good quality measuring cups and spoons. Recipes may list some or all their ingredients in cup or spoon measurements. It is therefore easier for a beginner to use this type of measurement if required, rather than trying to convert the recipe to grams or ounces and use a set of digital scales.

Household spoons, cups and mugs come in all sizes – they are not standardized like baking measuring cups and spoons. Given recipes list precise measurements, consider investigating in some proper baking ones.

This type of product can be divided into 2 groups:

Metal measuring tools for dry ingredients, e.g. baking powder, baking soda, salt, etc.
Glass measuring cups for wet ingredients, e.g. food and fruit essences such as rose, cherry, banana, vanilla.

Our recommendation

Equipment for Mixing Ingredients

Kitchen Mixing Bowls

Mixing bowls, as the name implies, are used for mixing baking ingredients, e.g. batter, but they are also useful for other things, such as allowing dough to rise. Not all types of mixing bowl are suitable for oven use.

Most serious bakers do not use general household bowls and will have a separate set specifically for baking. Household bowls can end up tainted with food odours, which can affect the taste of baked goods.

The most common types of mixing bowl are glass, stainless steel, plastic and silicone. There are pros and cons for each type:

Glass Mixing Bowls

Pros

An inert material that does not interact with food.
Can use in a microwave.
Sharp or abrasive tool resistant when mixing ingredients.

Cons

Heavy and prone to chipping or breaking.
May not withstand high heat.

Stainless Steel Mixing Bowls

Pros

Minimal risk of leaching or interacting with food.
Widely used in the baking industry.
Lightweight.

Cons

Must not use sharp or abrasive tools when mixing ingredients.
Robust but may dent if dropped.
Must not use in a microwave.

Plastic Mixing Bowls

Pros

Higher quality products are safe to use.
Some products have lids enabling food to be stored.
Some types are microwave friendly.

Cons

Must not use sharp or abrasive tools when mixing ingredients.
Will not withstand high heat and may deform.

Silicone Mixing Bowls

Pros

Considered inert at low and room temperatures.
Easy to clean and maintain. Dishwasher friendly.
Flexible (often foldable), durable yet lightweight and come in bright colours.

Cons

Only buy food grade products. Be aware that low quality silicone products containing fillers or used at high temperatures have raised health concerns.
Flexible nature means taking care when transporting items, especially if hot.
Sharp objects can damage silicone products.
Not flame resistant.

Our recommendation

You can buy bowls individually or in sets. Sets typically come in one type of material and in a range of sizes most frequently used.

If buying individually, as a minimum, you need 1 large and 2 medium ones.

Although not essential, it might eventually be an idea to buy 1 bowl in each material to learn about the characteristics of each type. You will soon form your own opinion about which types you prefer.

Kitchen Sieves

Sieving of dry ingredients is important for various reasons. Oversized particles, e.g. husks, and potential physical contaminants are prevented from passing through the mesh – only particles up to a certain size can pass. The result is a more even, finer distribution of ingredients that produce a smoother and more aerated batter and dough. Sieves come in various sizes and the handles can be made of materials such as silicone, plastic, wood or metal. Most sieves have a stainless steel mesh and the guage of this can vary.

Our recommendation

Bakers will normally have various sized sieves, but a beginner should aim to have 1 small and 1 large sieve.

Kitchen Spatulas

There are many types of spatula. The most common materials they are made from include wood, plastic, rubber and silicone. Each material has unique characteristics. Wood and plastic ones are firmer whereas rubber and silicone are flexible. Rubber ones bend at the top and are great for scraping batters from a bowl, whereas silicone spatulas are heat resistant but do not bend at the top so readily. Spatulas can sometimes help when mixing by hand.

An off-set (angled) spatula is useful in many situations, such as helping to lift out baked goods from trays, or spreading batter and toppings (frosting) to form a smooth, even surface. They usually have a stainless steel blade, a plastic handle, and come in various lengths.

Our recommendation

Aim to own 1 off-set spatula and 1 rubber spatula.

Whisks

The most popular type of whisk uses wire loops, although wood (birch) or silicone-coated versions can be found.

There are 8 types and each of these are avaliable in different sizes. They include:

Ball – Ball bearing on individual wires. Great for aerating egg whites.
Balloon – Broader. Good for mixing and whisking eggs or cream to aerate them.
Cage – Ballon style with cage containing ball bearing. Good for whipped cream.
Coil – Single spiral head. Pump up and down to lift thick mixtures and sauces.
Spiral – Coiled flexible spring head. Good for beverages, vinaigrettes and sauces.
Dough (a.k.a. Danish dough whisk) – Distinct design mixes dough faster. Cuts through dough so that the dough passes through the wire quickly.
Flat – Flattened and fewer loops. Good for shallow pan sauces or making a roux.
French – Slender. Good for mixing batters and custard.

Note: Sometimes the coil whisk is called a spiral whisk, but they do have distinct designs.

Our recommendation

Aim to buy 1 balloon whisk and 1 French whisk.

Multi Purpose Equipment Used Before, During or After Baking

Baking Sheets

Although non-stick bakeware is commonplace, some people still like to grease their baking tins. Others prefer to use various types of baking sheets or inserts/cases, and some people even grease these.

Common types of baking sheet includes parchment paper (pre-cut to specific sizes or on a roll) and reusable sheets usually made with a Teflon coating or from fiberglass fabric. Sheets can have uses before, during or after (decorating) the baking process. Reusable sheets are more expensive but have longer longevity with some manufacturers claiming they can be reused up to a 1000 times!

Our recommendation

Silicone Baking Pad/Mat

A food grade silicone baking pad/mat is an extremely versatile, multi-purpose, non-stick item. They come in various sizes. You can use the surface to prepare food, e.g. kneading dough or pastry, bake items up to 250C or 480F, e.g. macaroons or rolls, or freeze items down to -40C or -40F, e.g. fruit, vegetables, meatballs. In effect, they can reduce or eliminate the need for parchment paper, tin (aluminium) foil and cooking sprays, but they also make cleaning up much faster and easier.

Our recommendation

Rolling Pin

The classic wooden rolling pin helps ensure the item being rolled, e.g. dough, marzipan, is of even consistency and thickness. They can be used before baking, e.g. to roll cookie and biscuit dough, or as an after baking decorative tool, e.g. rolling out marzipan.

Rolling pins come in many forms. For example, they can have different:

Lengths, e.g. 15cm to over 50cm (6-inch to over 20-inch).
Widths, e.g. 3cm to over 8cm (around 1-inch to over 3-inch).
Materials, e.g. wood, ceramic, marble, plastic, stainless steel, silicone.
Shapes and designs, e.g. with/without handles or inscribed measurements, tapered, textured, adjustable (use spacers to change thickness of the item being rolled).

Most rolling pins are not dishwasher friendly and should be cleaned using soapy water and a non-abrasive cloth or pad. Regarding wooden ones, many people wipe them clean with a damp cloth, dry them thoroughly and finish by wiping a small amount of vegetable oil over the rolling pin using a piece of absorbent kitchen paper.

Our recommendation

Kitchen Cutting Tools

Shaped pastry and cookie cutters allow the baker to produce various shaped designs prior to baking. Sometimes they are used after baking for decorative effects.

A dough scraper/cutter is a rectangular-shaped stainless steel or plastic multi-purpose tool. You can use them for chopping, measuring and portioning dough. They can also be used after baking to portion bread or pizza. Alternatively, for pizza, a rocker-style or wheel/cutter works great.

Our recommendation

Kitchen cutters are not essential when starting baking. However, they are relatively inexpensive and add fun and a touch of flair to baking.

Similar to kitchen cutters, a dough scrapper is not essential but very handy.

Kitchen Knives

Various knives are used in baking, and some have dual function being useful during preparation, as well as after baking, e.g. decorating. The most common knives include a broad blade chef’s knife, a serrated bread knife, a palette knife and general utility knife. They usually have a wooden, plastic or metal handle and the blade is normally stainless steel. Good quality kitchen knives can be very expensive and buying them in a set often works out the most cost effective way. However, when getting started, it’s possible to find a decent set of kitchen knives at reasonable prices.

Having the correct knife for the job has many advantages. It will make the job easier, safer and from a presentation perspective, it will look better. Also, it’s important to keep knives maintained. Any chef will tell you that a dull knife is more dangerous than a sharp one. This is because you have to use more force cutting with a blunt knife which means it’s easier to lose control.

Our recommendation

Kitchen Scissors (Shears)

Kitchen scissors are a useful addition to a baker’s toolset. Though used less often than knives, they can still be helpful in performing tasks such as preparing fresh herbs, cutting meat, poultry or seafood, preparing certain vegetables or fruit, and even cutting food slices.

Kitchens scissors differ in size, materials and design. Types include:

General purpose kitchen scissors. Basic, plain type of scissor useful for cutting wrap, parchment paper, food string, etc. Use them in the kitchen for food-related activities and not in the garden!
Poultry scissors. Strong, very sharp and designed for cutting poultry and meat.
Seafood scissors. Curved scissors with inbuilt shell cracker design specifically for crab, lobster and some other shellfish.
Pizza scissors. Not as common as a pizza rocker or wheel cutter, but these scissors – with their added guard – make cutting pizza easy and mess-free.
Multi-blade. Double or triple bladed scissors designed for cutting herbs and stems quickly and finely.
Multi-functional. Scissors with added features such as bottle opener, nut crackers, jar opener, etc.

Our recommendation

Food Brushes

Food brushes come in a range of sizes, materials and shaped tips. They have many uses, such as coating products with milk or egg wash, apply liquids to sponges e.g. sugar syrup, and oiling or lightly greasing baking tins.

Our recommendation

Baking Moulds

Related to baking tins are baking moulds. These are available in a large range of shapes, designs and patterns. You pour batter or other types of baking products into them and the outcome is a cake the same shape as the mould, e.g. fir trees, dinosaurs, snowflakes, football, etc.

Although their primary purpose is for baking goods, some people use them for decorative purposes, e.g. for fondant or melted chocolate. The most common material baking moulds are made from nowadays is silicone.

Our recommendation

Moulds are not essential to a beginner baker. However, like cutters, they can make baking fun and produce goods with visual flair.

Equipment Used During Baking

Oven

You won’t get far along the baking journey without an oven!

Fortunately, most homes are equipped with one. There are many categories of oven, the most popular being gas or electric. Other types include microwave, steam, pizza or outside solar cooking or BBQs.

Each oven category has subcategories based on variables such as type (conventional or convection), size or whether they include a storage drawer, are self-cleaning, or in the last few years are smart Wi-Fi enabled. As always, each type have their pros and cons, advocates and detractors. It would be an article in its own right to go through these in depth. However, if you do not have an oven, consider our recommendation below.

Our recommendation

For anyone who doesn’t own or have access to a standard oven, a convenient choice can be a standalone electric convection oven/toaster or an OTG (oven/toaster/grill) oven. They are very versatile, compact and reasonably priced, costing from 40 to a few hundred GBP or USD, depending on size and functionality.

An oven at least 18 liters (0.64 cubic foot or 15.8 quart) is recommended, although for people serious about baking, a size around 40 liters (1.41 cubic foot or 35.2 quart) would allow a wider range and greater volume of products to be made.

OTG ovens are typically made from stainless steel, have a convectional oven, and can come with a range of accessories such as baking, grill, pizza and crumb trays, skewers and rotisserie attachments, and modes for thawing or fermentation. This type of oven is free standing and can become warm/hot on the outside if used for extensive periods of time. They are not designed to be fitted as an integral unit.

UKUS

Baking Tins (Baking Pans)

A baking tin is an essential item for baking. Baking tins vary depending on the type, shape, size, and material they are made from.

Types of baking tin include springform, ring-shaped (standard, angel food cake, Bundt, Savarin), round, square, rectangular, loaf, and muffin tins. There are other type of ceramic and stoneware baking vessels used for pies/tarts or souffles and Creme Brulee (Ramekins).

Aside from the traditional shaped tins e.g. round or square, there is another world involving letter, numbers and shaped cake tins.

Regarding size, you can buy tins ranging from multi-size 1-inch (2.5cm) through to 14-inch (35cm) or more. The most popular sized square cake tins are 8-inch and 9-inch (20cm and 22.5cm). A common depth is 2-inch (5cm) with tins termed ‘deep’, usually being at least 3-inch (7.5cm).

Baking tins and related bakeware/moulds are made from various materials, and these have different characteristics and pros and cons. Examples of material include anodized aluminium, copper, ceramic, earthenware, stoneware, glass, silicone, steel. Various non-stick coatings can be used, e.g. Teflon, silicon.

Stainless steel products are reasonably priced. Anodized aluminium is often the preferred choice for professional bakers but avoid any cookware or bakeware made from plain aluminium due to possible health risks.

An 8-inch or 9-inch (20cm or 22.5cm) round cake tin is a good size for cakes such as a Victoria sponge. An equivalent square cake tin by volume would be 7-inch or 8-inch (17.5cm or 20cm). In general, to convert a recipe between a square and round cake tin, use a square cake tin 1 size smaller than a round cake tin.

Our recommendation

We list a number of high quality square cake tins in the product section of our site.

Consider starting with one 8-inch (20cm) square cake tin and one 9-inch (22.5cm) round cake tin.

Aside from this, additional items might include:

A rectangular tin for loaf cake or a loaf of bread. A common size is 9-inch x 13-inch (22.5cm x 32.5cm).
A pie/tart tin or ceramic oven dish. Common sizes are 8-inch (20cm) or 9 inch (22.5cm).
A muffin tin for muffins, cupcakes, small tarts, or yorkshire puddings. Commo sizes are 6 and 9 cup.
Although not essential, if you happen to love standard-sized muffin tins, then you might want to consider a mini muffin tin. These make 24 bite-size tasty treats at a time.

Oven Mitts and Gloves

Most people consider oven mitts or oven gloves an essential item in the kitchen. The insulated design allows the user to pick up and move hot items without injuring themselves. By comparison, using a kitchen towel increases the risk of injury. However, be aware that the amount of temperature resistance varies enormously between products. For example, you can find protection ranging from 150C/302F up to an incredible 800C/1472F.

Although oven mitts and gloves vary in length, most types usually protect both the hand and wrist. Longer ones protect the lower forearms, with some almost reaching the elbow.

Traditional products are made from cotton, however, newer types may include silicone (water proofing) or kevlar (for strength).

Although the term oven mitt and glove are used interchangeably, there are differences. Oven mitts come in 3 shapes:

Pinch mitts – small, non-slip mitts slipped over thumb and fingers and held in place by a pinching action.
1 section – covering entire hand (no separate thumb area). These are the easiest type to put on and take off.
2 sections – covering for 4 fingers and a separate one for the thumb. These give more flexibility and better grip.

Oven gloves have a separate covering for each finger and thumb. This design gives the most precise control.

Note that this type of product can be sold as either single items or in pairs that can be worn on either hand.

Our recommendation

Baking and Cake Decorating Tools

The type of decorating baking tool used will depend on the product baked. Common tool examples include:

A cooling rack. A basic one usually comes with an oven. However, 3-tier cooling racks are very handy for multiple cookies and biscuits.
Turntable.
Rolling pin.
Moulds. Some baking moulds can be used as decorative moulds. Note: non-baking moulds are used at room temperature and can be place in a refrigerator, but are not suitable in a hot oven.
Piping bags and nozzles.

Our recommendation

Optional Equipment for Baking

Electric Mixers

A beginner can bake most goods by beating, blending, mixing and whipping ingredients by hand using the essential items described earlier in this article, e.g. whisks. Some people actually prefer a hands-on approach even when they progress beyond a beginner baker.

However, an electric mixer will reduce the workload by speeding up parts of the baking process. For some people, this is the only way they can continue to bake, e.g. they have arthritis, and for others it makes the process far more enjoyable.

There are 2 main types of electric mixer:

Hand
Stand

Both come with a range of attachments. As always, there are pros and cons for each type.

Hand mixers are great for producing a small volume of goods. They are relatively inexpensive. Cleaning them is quick and straightforward. A drawback is that you have to be holding them to work. This, combined with them having a small motor, means it’s a struggle to produce moderate or greater amounts of goods. Also, hand mixers are not suited for mixing bread dough – they can burn out quickly if you try it.

Stand mixers are great for producing larger volumes of goods. A clear advantage is that they are self standing – they mix while you do something else. On the negative side, they can be expensive, take up a lot of space and cleaning up takes longer.

Our recommendation

Start with an electric handheld machine. These are perfectly good for a beginner and small volume production.

UKUS

Egg Yolk Separator

Many people struggle to separate the yolk from the whites of an egg, or find the process unpleasant and messy. An egg yolk separator is an inexpensive device that takes all the guesswork out of getting the yolk separated from the white. The process takes only a few seconds and no mess ends up on your hands. There are several different designs and the most common ones include a metal spiral cup, a cup with slits, or novelty items where you pour the egg in at the top and the whites comes out elsewhere, e.g. cartoon chicken or pig. Egg yolk separators are made from plastic, stainless steel or ceramic, and come in single or 2 piece units.

Our recommendation

Kitchen Tongs

These can help make certain baking tasks much easier, such as moving hot baked rolls onto a cooling rack.

Kitchen tongs are available in a range of lengths, with 7″ (17.5cm), 9″ (22.5cm) and 12-inch (30cm) being most popular.

They come in various designs, e.g. clongs (bend in handles to allow tongs to rest on pan), tweezer tongs, scissor tongs, and can have different shaped tips, e.g. scallop, sieve.
Most have a spring loaded mechanism and a locking system.

Kitchen tongs are made from various materials, including wood or bamboo, but stainless steel is the most common. Hybrid products that use silicone tips and/or grips on a stainless steel base have become increasingly popular in recent years.

Our recommendation

Cake Tester

If you are fed up using knives, forks, chopsticks, matchsticks or toothpicks to test that your cakes, muffins or loaves are baked to perfection, then a cake tester could be just the thing for you.

They are constructed of a rust resistant, durable stainless steel spike/needle/skewer attached to a handle. The spike can differ in length, thickness and tip (flat or sharp). The handles prevent fingers from getting burned and come in a large range of designs, from practical through to fun novelty, e.g. shaped like cakes, animals, etc. Handles can be made from various materials such as wood (acacia), nylon or plastic. Not all cake testers are dishwasher-safe, so check this out if it is an important issue. Some cake testers come with a cover/case to house them when not in use.

There are many reasons to invest in a reusable cake tester:

They are relatively inexpensive – available for less than 10 GBP/USD. These can work as well as others costing 2x or 3x more.
They are reusable, meaning less inconvenience and waste.
They do not damage the food being tested.
Can be used for standard, deep or Bundt tins.
They are easy to hold, use and clean.

Our recommendation

UKUS

Summary

We hope the above article helped give an overview of the essential baking tools and equipment for a beginner. Most people will not have to start from scratch and will have at least some items already at home.

To help someone starting out on their baking journey, the table below lists the groups of products discussed in this article into higher priority and lower priority.

Consider filling out your baking toolkit with items from the higher priority list before choosing those from the lower priority list. The order the items are listed in relates to the order they appeared in the Table of Contents at the start of the article.

HIGHER PRIORITY

Kitchen Weighing Scales
Kitchen Measuring Cups and Spoons
Kitchen Mixing Bowls
Kitchen Sieves
Kitchen Spatulas
Whisks (or electric mixer)
Baking Sheets (or silicone baking pad/mat)
Rolling Pin
Kitchen Knives
Oven
Baking Tins (Baking Pans)
Oven Mitts and Gloves (could possibly use a towel)

LOWER PRIORITY

Silicone Baking Pad/Mat
Kitchen Cutting Tools
Kitchen Scissors (Shears)
Food Brushes
Baking Moulds
Electric Mixers
Egg Yolk Separator
Kitchen Tongs
Cake Tester