Okay, so the title for this blog post might be a bit dramatic, but really what I mean are these are the things I use all the time in my kitchen when I am baking. Some of these things I use for every bake and others are more specialist that I might use a few times a month but not for every bake. I have included links for each of the products that I use all of these products I have bought by myself.
My stand mixer
I use a Kitchen Aid Stand Mixer. It comes with three attachments a paddle, a whisk and a dough hook, and it is AMAZING! It makes light work whether I am using the paddle attachment to mix together cake batter or the whisk to make meringue. I don’t think I could do it by hand, especially meringue I think my arm would fall off before the eggs were light and fluffy. I also use a hand mixer, depending on what I am making.
8” Cake Tins
When I am baking a cake I always use 8” cake tin. I think that they are the perfect size for a layered cake. If you were making a tiered cake you might use different sized tins may be larger or smaller, but for the kind of cakes, I make they are perfect.
I wouldn’t be able to bake at all if I didn’t have my trusty set of scales. I use electric ones simply because I find them more accurate. When you are baking it is essential that you are using the right amount of each ingredient. You definitely don’t want to guess the amounts and have a cake to sugary or floury especially because sugar tends to be heavier than flour and therefore although the same measurements they may be less sugar than flour.
When making cupcakes I use baking cups from Iced Jems. Their baking cups are amazing! Because they are flat on the bottom you don’t need to use a muffin tray, you can just use a baking tray. Baking Trays are so underrated but where would you be without one? What would you use to make not just cupcakes but yule log, macarons? Every kitchen should have at least one baking tray.
So I have only recently discovered the brilliance of spatulas. I used to always use spoons when baking to scrape down the side of my bowl. I bet you are all thinking omg really?! Spatulas were amazing inventions. They make scraping the side of the bowl so so easy before when I used a spoon there would always be some left over that I could never quite get too but with a silicone spatula there’s virtually nothing left on the sides of my bowls.
If you are going to bake cakes then you definitely need a cooling rack. As soon as I take my cakes out of the oven the first thing I do is put them on a cooling rack. I usually leave them in the tin or on the baking tray for 10-15 minutes then either turn them out the tin and leave to the rack to cool completely or move them off the baking tray onto the rack. I find on a cooling rack they cool so much quicker as well, compared with if I just left them in the tin.
Measuring spoons are similar to my scales I use them all the time. Most of my recipes will include an ingredient that needs to be measured using spoons instead of scales. It is usually vanilla extract or baking powder, occasionally it could be something like lemon juice or bicarbonate of soda. Using measuring spoons just means that you know you are definitely putting the right amount in. Measuring Spoons don’t need to be fancy or expensive. You tend to get them in most supermarkets and they will usually be plastic and on a ring. They will usually have five or six different sized spoons on the ring starting from a quarter teaspoon right the way up to a tablespoon.
An icing smoother isn’t something that is typically found in every kitchen but if you want to take your cakes to the next level and cover them in buttercream then you really need to have one. The one I use is Wilton it is taller than the cakes I make which makes it easier to smooth the icing around the cake. There is no easy way to smooth icing I learned from watching YouTube videos, but really you just need to practice, practice and practice.
I use my piping bag and tips with everything I bake, I always have a roll in my cupboard. The piping bags I use are these ones from Lakeland they are fairly big which means I can get all my buttercream into the bag and don’t have to stop to refill. They are also disposable because, to be honest, the last thing I want to do is to wash my piping bag every time I finish using it. If I am making something and I need two piping bags then I don’t need to use one then wash it to reuse it I can just pull two off the roll, easy peasy!
Okay, this one sort of links with number 9 but I had a lot to say about them and squeezing it into one section didn’t seem right. The piping tips I normally use are either a Wilton 1M or 2D I use these two mostly because I like the swirl they create. I also occasionally use a large cake covering nozzle which I got here. I use the large nozzle because it covers every inch of cake in buttercream and doesn’t leave any gaps. If you want to pipe using a circle nozzle I tend to just cut the tip of the piping bag to the size I need and I’m not unnecessarily spending money.
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