10 Simple, Must-Have Tools for the Professional or Home Baker (You’re Welcome!)
Baking cakes and other sweet delights doesn’t have to be a complicated endeavor. And no one likes a bazillion contraptions and doohickeys cluttering up their kitchen drawers and cabinets.
But hear us out: there are just some tools a baker needs to have in her pastry-making arsenal. I’ve put together a list of my must-have, can’t-do-without, put-it-on-your-wish-list-right-now items. Whether they save you valuable time or improve your recipes, these gadgets will make your life and your baking so much easier. You’ll wonder how you ever did without them!
Cooling racks: What’s that, you say? You let your cookies and muffins cool in the pan you baked them in, right on the counter? Gasp. When your baked goods sit in the pan after baking, they continue to cook, resulting in overcooking and unevenness. Not to mention, you run the risk of burning your countertops. Cooling racks to the rescue! These basic racks sit elevated above your countertop. When you place your cookies or muffins on them, the cooking process stops and your goods are allowed to cool evenly, resulting in the perfect finish.
Sifter (sieve): No doubt you’ve encountered recipes that call for certain ingredients (e.g. sugar, flour or cocoa) to be sifted. Don’t skip this part! It’s not just an “extra;” it’s an essential step that helps aerate your dry ingredients and remove any necessary lumps. I suggest getting a simple, stainless steel sifter. They’re inexpensive and super easy to clean. In the meantime, if you don’t have a sifter, a good solid whisk will do the trick. You can use the whisk to break up clumps and aerate your dry ingredients.
Pie server: Sure, you can cut pies, cakes, tarts and quiches with a regular ‘ol knife. But it’s typically not a very pretty sight. If beautiful, intact pie pieces are important to you, I recommend getting yourself a pie server. These look like pointed spatulas and are specially designed to cut, remove and carry pie slices to the plate. They have a serrated edge that cuts cleanly into the pie without crushing it. Every piece will look like it was sliced and plated by a professional!
Hand mixer: Even if you have a Kitchen Aid or other type of stand mixer, sometimes it’s just easier to mix ingredients by hand—especially if you’re only working with a small amount of dough or batter and the mixing time is brief. Hand mixers are lightweight, affordable and usually come with multiple speeds. Some even have digital timers to track your mixing time! If possible, having both a hand mixer and a stand mixer in your kitchen is your best bet.
Cake stand: Frosting a layer cake is NOT the easiest task in the world. So here’s a little tip to make it go more smoothly: Use a cake stand! Just place your cake on the rotating top and turn it slowly with one hand as you frost with the other. A cake stand also allows you to move your cake from one location to another without accidentally disturbing your beautiful frosting job with your fingers. Even better? A stand enhances the presentation of your cake by elevating it off the table or counter in a dramatic fashion. There’s no better way to showcase your masterpiece!
Silicone baking mats: Tired of running through roll after roll of parchment or wax paper? Try silicone baking mats instead! These heat-resistant mats can be used to line and protect your pans and cookie sheets. You’ll love how your goodies come off the mat cleanly after baking; no more gross, stuck-on messes. Look on Amazon for silicone mats priced much lower than at your local stores.
Silicone pastry mats: Similar to baking mats, pastry mats can be placed on your countertop to create a flat, non-stick surface for your project. Use them when you’re kneading and rolling dough for bread, pastries or pizza; they won't lift or bunch up while you work. Silicone pastry mats are stain-proof, and many come printed with helpful conversions, substitutions and measurements. They also help with cleanup and save you tons of time and aggravation.
Cookie scoops: They’re not just for cookies! When you have a scoop in every size (usually small, medium and large), you’ll find they’re perfect for everything from ice cream and cupcakes to truffles and melon balls. This is how I fill my cakes with frosting and portion out my cupcakes. It’s so much easier than pouring in the batter, and ensures every cupcake is the same size so they bake and finish all at the same time!
Oven thermometer: You’ve probably already figured out that your oven’s temperature gauge is not quite accurate. In fact, it could be inaccurate by just a few degrees… or as many as 100! This is a recipe for disaster and could cost you time and money in ruined batches. But no need to worry—there’s a cheap and highly effective remedy: the oven thermometer. Place one in your oven and you’ll always know the real-deal temperature.
Food scale: No, this isn’t our subtle way of telling you it’s time to lose a few pounds! Since baking is a science—and getting recipes right depends on precise amounts of everything—pro bakers swear by food scales to weigh ingredients like flour and sugar. Weighing your ingredients is much more accurate than guesstimating or using measuring cups. This is how you get consistent results every time you bake.
Got a craving for something sweet? We’ve got you! Order online here or email From Scratch at jenn@fromscratchllc.com.
