11 baking tools every beginner needs, according to professional bakers
Ciannah Gin
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- There's nothing better than baked goods, especially if you make those cakes, breads, and cookies yourself.
- That being said, baking is a precise science and beginner bakers can especially benefit from simple baking tools to help them develop basic skills and techniques in the kitchen.
- We talked to two professional bakers for the 11 best tools any beginner baker should always have on hand.
- Read more: Essential tools all beginner cooks need in their kitchen
While cooking leaves room for improvisation, baking is more of a science: one that involves precision, time, and the right tools. Such attention to detail results in delicious baked goods, from moist cakes and airy breads to flaky pastries and soft cookies. But while you can get store-bought sweets, homemade versions will always reign supreme.
Maybe you are or someone you know is a great baker, or maybe you're still a little clueless in the kitchen, which is understandable. Either way, having the right gear can go a long way in preventing singed brownies or collapsed cakes.
That's why we talked to two professional bakers, Carissa Waectcher, a former pastry chef and the current owner of Carissa's Bakery in East Hampton, NY as well as Rachel Prokupek, owner of Baklava by Rachel and a holder of a Grand Diplôme from renowned culinary school Le Cordon Bleu in Paris, about their essential baking tools.
Here are 11 expert-recommended baking tools every beginner baker should have:Read the original article on Business InsiderA small serrated knife perfect for cutting tiny ingredients
These little knives are perfect for slicing berries, citrus, cutting herbs, and small tomatoes. Plus they make neat markings in cold butter and lard. —Carissa Waechter
A flexible spatula to get you out of sticky situations
It's best to have a flexible spatula for batters and anything you need to really scrape out of a bowl. —Rachel Prokupek
An offset spatula to smooth everything out
I love these for smoothing on buttercreams, jams, icings and pretty much anything that would need a coating. I prefer to use the offset; often with a straight spatula, it's easy to knock your fingers on a smooth finish and mess up your design. —Carissa Waechter
Disposable pastry bags and tips to perfect your decorating skills
I recommend starting with disposable bags in the beginning until you develop a feel for how much pressure to apply when squeezing the bag. It's a common mistake when starting out to cut the hole in the pastry bag too large, which results in the tip falling right out. Once you have a good sense of how large or small you prefer the tip opening, then its time to invest in good canvas bags.
Starting out with a basic tip set will also allow you to get a feel for the purposes of the different shaped tips. You can always add interesting variations once you have your basic leaf, classic flower petal, and standard round or flat. —Carissa Waechter
A silicone baking mat to prevent sticking
The best way to avoid your cookies (or any baked good) sticking to the pan is with a silicone baking mat like this one. —Rachel Prokupek
A rimmed baking sheet ideal for cookies
These rimmed baking sheets are essential for baking. — Rachel Prokupek
A tapered rolling pin
I recommend using a tapered French pin, which is great for rotating around thinner cookie doughs and pie crusts, plus banging on cold sturdier doughs for biscuits and bread. —Carissa Waechter
A precise way to measure out ingredients
A baking scale like this one is widely recognized as a better way for measuring out wet and dry ingredients over normal measuring cups. It's always a good thing to have on hand. —Rachel Prokupek
Sturdy measuring cups and spoons
These are used for just about everything, so I definitely recommend investing in a set you really like. Also, if you spend a little more money on a great set, it'll keep you excited to keep using them and bake all the time. I love stainless because the less sturdy varieties tend to dent, which looks cool but can actually affect the measured amounts and throw off your recipes. —Carissa Waechter
A set of stainless steel bowls
It never hurts to have a basic set. —Rachel Prokupek
An affordable hand mixer
Doughs, creams, etc. need a mixer, and a whisk won't cut it. We also don't want you to splurge on a big stand mixer, so this is perfect. —Rachel Prokupek
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