Baking is such fun and can be enjoyed so much when you crate amazing cakes , pies and bread etc .. children also love to bake which is great fun and they learn whilst enjoying their time in the kitchen so having the right baking equipment is a must so here for you is a small guide to some of the equipment you may need
Here for you is a great list of the baking Equipment that are some of the essential items you will need .. brought to you by blog.bakingmad.com website
- Bowls – A variety of different size bowls are useful to have when baking. We recommend glass bowls like Pyrex as these are microwaveable and can be used as a Bain Marie when melting chocolate.
- Wooden spoon – An essential baking tool for mixing together ingredients as it does not transfer heat or scratch your bowls.
- Whisk – Use to mix together and aerate ingredients such as egg whites when making meringue.
- Spatula – These are great to use to smooth down cake batters before baking and also capturing every last drop of cake mixture for your mixing bowl.
- Sieve – This can be used to pass ingredients through retaining any unwanted particles such as fruit pips and seeds. Sifting flour will help make your cake light and fluffy. You can also use this to sprinkle icing sugar when decorating cakes.
- Palette knife – A good baking tool to use to achieve a smooth finish when decorating your cakes with butter cream. It can also be used to gently lift your baked pastries and biscuits from their bakingsheet.
- Sharp knife – A sharp edge will create a clean and neat finish when scoring the top of your bread dough and trimming any remaining ready to roll fondant from the edges of your cake
- Baking tins – muffin/cupcake/round/square/tray bake/loaf – It is important that you use the correct size tin as specified in the recipe otherwise this could result in a messy over spill in your oven or a very thin cake. We recommend that you invest in good quality to tins to prevent your bakes from sticking.
- Foil – Handy and heat resistant, you can revive old loaves by wrapping in tin foil and warming in the oven for five minutes. It is also useful to cover and protect cakes.
- Baking paper – Line your baking tins with baking paper to avoid any sticking when removing your cakes. This can also be used to create a piping bag for decorative piping on your cakes.
- Cling film – Use this to wrap up biscuit dough and place in the fridge to rest before baking. You can also double wrap cakes and bread in cling film when freezing.
- Hand held mixer/ food mixer – A fast and energy saving way to mix ingredients together. Great for whisking egg whites to a stiff peak or creating light and fluffy buttercream.
- Pastry brush – This can be used to create a sheen on top of pastries and bread. It can be also used to apply apricot glaze to the top of cakes prior to covering with marzipan.
- Rolling pin– wooden / white – These can come in a range of sizes. Smaller rolling pins are a perfect size for children to use when baking. Larger rolling pins will help you evenly roll out your dough/icing to the required thickness. Acrylic non stick rolling pins are ideal when rolling our sugar paste.
- Cutters – for biscuits & tarts – Usually circular cutters, these should be used with the sharp edge downwards. Be care not to twist the cutter when making scones to ensure a higher rise.
- Measuring Jug – This is used to measure out liquid ingredients and is often provided in heat resistant glass or plastic for example Pyrex measuring jug. Make sure that you following recipe measurements accurately to achieve your best baking.
- Paper cases – There are two types of paper cases, cupcake and muffin cases. Muffin cases tend to be deeper. We recommend that you buy the best quality cases that you can afford as we find that cheaper cases tend to peel away from the cakes. Other alternatives are tin foil and silicone cupcake/muffin cases. Using silver cases can also extend the life of your cupcakes as they can lock in the freshness.
- Measuring spoons – You can often purchase a selection of different sizes fastened together for ease of use. These are more accurate than using everyday cutlery to measure quantities. Some recipes call for a leveled tsp/tbsp, scoop out your ingredient and using your finger brush along the top to remove any excess.
- Scales – There are two common types of scales; traditional kitchen scale and digital scales. We find digital scales to be more accurate, however, remember to check your battery level before beginning a big bake.
- Large metal spoon – Sometimes recipes call for a large metal spoon to be used. This is because metal spoons are thinner than wooden spoons and cut through the batter easier keeping the mixture airy and light.
- Baking sheets – We recommend purchasing non-stick baking sheets for ease of use. Try not to over fill your baking sheets and allow your baked items room to grow in the oven.
- Cooling rack – After baking it is important that you allow your baked goods to thoroughly cool before decorating. Cooling racks allow the air to naturally cool down your baking.
- Apron – Baking can sometimes become a messy job, an apron will prevent your clothes from becoming messy.
Original article source:blog.bakingmad.com