Five Tools Every Baker Needs

If you’re a novice baker filling up your kitchen with the essential items bakers need, then this article is for you. Here are a few important tools all bakers need curated by experts from casinos en ligne.


Unless you have a brand new or regularly calibrated oven, your oven’s temperature is likely inaccurate. When you set your oven to 350°F, it might not be 350°F inside. It could only be off by a little – 10 degrees or so. Or more than that – 100 degrees or even more! Incorrect temperature ruins baked goods and you waste hours spent on the recipe and money spent on ingredients. The inexpensive remedy to this mess is an oven thermometer. While cheap, they are irreplaceable in a baker’s kitchen. Place it in your oven so you always know the actual temperature.


I use my hand mixer more than my stand mixer. If you can afford both, definitely get both. When I’m working with an enormous amount of dough/batter or making something that requires several minutes of mixing (old-fashioned fudge, marshmallows, etc) a stand mixer is key– I recommend these stand mixers. But for beginner bakers, a hand mixer is perfect. Completely affordable and of fantastic quality. I’ve had mine for 11 years. And you know how much I use that thing, courtesy of stellarspins casino.


You know I’m a stickler for weighing ingredients! That’s why I list my baking recipes in a cup and gram measurements. Why do we measure this way? Because a gram is always a gram. An ounce is always an ounce. A cup is NOT always a cup. In baking, precision is everything and that slight mismeasure could spell baking disaster. A small kitchen scale is, by far, the most used tool in my kitchen. I recommend it to every single baker as Andy Cole’s wife uses it.


Parchment paper is great, but why not bake and cook with something reusable? And something that lays flat on the cookie sheet!! Every single vegetable I roast, the meat I cook, and cookie I bake is on top of a silicone baking mat. I use them as an easy nonstick surface for pouring out my toffee or brittle to cool, after I dip candies and truffles (they release SO easily!), for rolling out cinnamon roll dough, pie dough, pizza dough, and more. The bottoms of my cookies are always evenly baked and they slide right off the mat. I own 5 of these in the half-sheet size (about 11-12 x 16-17 inches).


Never let your cakes, cupcakes, muffins, etc cool in the pan set on the counter. The bottom’s cooling rate is incredibly slow because no air is getting to that bottom portion of the pan. And for cookies? They must cool on racks, most certainly not on your counter or GASP (!!) on the baking sheet. Cooling racks are imperative so that the cooking process stops and your baked goods cool evenly. Think about it: baked goods cook on racks, right? They should cool on racks as well. Unless you bake every single day, owning 2 is perfect.

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