The sky is the limit when it comes to baking equipment. Fancy fluted tins, cream horn tubes, piping bags with elaborate nozzles………. you name it, someone has made it and you can buy it.

But if you are starting out or you don’t do a lot of baking, then you don’t need a lot of equipment.

Or not initially anyway.

And once you start, you may get a feel for the type of baking you enjoy – cake making, bread making, biscuit making etc and the equipment you need for your “interest” maybe what you focus on when acquiring more equipment.

So, if you get nothing else, get these things. Some of them are also useful generally in the kitchen.

Apron

This kind of goes without saying but flour all over your t-shirt or something that you hope (!) is melted chocolate on your jeans, is never a good look.

Tea-Towels

These are a bit like a change of clothes for a toddler – you always need more than you think.

Oven Mit

Even those with asbestos lined fingers need these. Hot oven trays and skin don’t mix.

Baking Paper or Baking Mats and/or Cake Liners

These stop mixtures sticking to tins and trays and are the difference between smiling and sometimes crying in the kitchen.

Oil Spray

A non-flavoured oil is best – vegetable/canola etc. Useful for baking and also for cooking generally – a quick spray of cake tins or on a hot pan before you cook your steak.

Cake Tins

If starting out, non-sick is best and get at least one that is a spring form tin (where the bottom can separate from the sides of the tin). A 20cm – 24cm tin is a good size for a cake and you can get a larger size if you have a big family or want a LOT of cake. A loaf tin is useful for Banana Bread, Pound Cake, and Bread.

Mixing Bowls

I find glass is best, but you can also use metal and plastic. You can prepare anything in glass but a mixture that is acidic can’t be made in metal. Bowls in 2 or 3 sizes will be enough. You can also use them for making salad etc. Plastic bowls from the supermarket are fine when starting out.

Muffin Tray

Can be useful for muffins obviously but also for cupcakes and tiny cakes. Also buy some muffin tray liners/patty pans.

Measuring Spoons/Measuring Cups/Measuring Jug

A must. Remember baking is a science, and you need to make sure you have the correct amount of ingredients. One person’s “pinch” of baking powder, can be another person’s ¼ of a cup – so when in doubt, use these to measure.

Scales

See above re measuring – particularly for things like butter.

Baking Tray

For biscuits, pastry items and it can also double as a tray for your roast potatoes! Aaah, hello!?!

Cooling Rack

You will turn out your cakes, bread and place your biscuits on this to cool.

Stand or Hand Electric Mixer

Gone are the days of whipping cream by hand. And have you tried making meringue using only a whisk? It takes 3 days……so ideally get something that will do some of the work for you. No need for an expensive machine though. Anything from your local supermarket, Amazon, Kmart etc will be perfect. It should have at least a whisk attachment – anything else like a paddle attachment and a dough hook will be a bonus! A simple hand mixer is also great. These usually only come with the 2 whisk attachments.

Rubber Spatula

Great for getting all the mixture out of a bowl and scraping down the sides of mixing bowls. Make sure it is heat resistant if you plan on also using it when making an omelette.

Pastry Brush

Use the kid’s painting brush by all means but be prepared to have bright blue on the top of your scones. These can cost as little as $2 so get one that is just for cooking and keep it away from the kids.

Sift/Fine Sieve

For sifting flour, cocoa etc to remove lumps and for general straining and rinsing. You will use this ALL the time. Maybe get two sizes – one small and one large for pasta etc

Whisk

For general combining of ingredients and great for batters. Also good for making scrambled eggs etc

Wooden Spoon

For general baking and general kitchen use.

I’m a bit pedantic but buy two if you can and have one for baking and one for other (savoury) cooking. Over time the wood will absorb the flavours of the food you are cooking – so a garlic flavoured sponge cake may not be to everyone’s taste.

Nice to have:

Rolling Pin

Only needed if you make biscuits and cookies and also rolling out pastry and pizza dough. Can also be useful to break up things like ice, or to soften butter, and also to thwack a pillow if you are having a bad day.

Cookie/Biscuit Cutters

Again, see above. Only needed if you will make biscuits/cookies. Some round ones and perhaps one or two shapes – a heart etc. If you want to make scones, an approx. 5cm cutter is useful. Metal or plastic with a sharpish edge is best.

Serving

A serving plate and/or cake stand for your masterpieces. Again, not necessary but these can be relatively cheap (and you can find them in charity/thrift shops) and they allow you to present your cake beautifully.

Pastry Weights

See what I mean re sky’s the limit? You can buy porcelain or metal ones but really, some uncooked rice, lentils or pasta shapes will work just as well. Only needed if you make pastry.

Tart Tins

Again, see above. Only needed if you are making pastry dishes – tarts, quiches etc.

Champagne Flute

So you can enjoy a glass of something with your baked masterpiece.

Editor’s note – move this up into the MUST HAVE list.