So I was having a look online for guides to help if you have never baked before and I couldn’t find that many. Some of the ones I did find advised you to basically buy the whole kitchenware aisle in your local supermarket and a lot included equipment that if you are just starting out you wouldn’t need straight away.
In this blog post, I have included the equipment you would need if you are just starting out. The equipment in this guide is what I would use in one recipe. You can buy most of the equipment in your local supermarket and it is relatively inexpensive.
I have also included a list of ingredients that you will come across if you are baking. Hopefully, all this helps you to take the first step to make your first cake. If you need any more help don’t hesitate to get in contact with me either through this page or on any of my social media.
I have recently been converted to using a spatula. Before I would always use a metal spoon but there would always be so much of the mixture left around the sides of the bowl that I just couldn’t get to. Using a spatula means I can get every tiny bit of cake mixture still in the bowl out and it is so much easier to spread the mixture into cake tins.
Mixers can be very expensive. I have a KitchenAid and it is brilliant but if you are just starting out you don’t need to spend a lot of money. You can pick up a hand mixer in most supermarkets or home stores and they’re not that pricey.
The cake tins you use will depend on the type of cake you are baking. If you are just starting out I would suggest buying a muffin tray for cupcakes and two or three round cake tins. All of these can be bought in local supermarkets or homeware stores. If you decide you enjoy baking and want to try different types of cakes and bakes then you can buy different cake tins when you need them but you don’t need them all in every size if you are just starting out.
When you are baking a recipe check the size of the cake tin in the recipe. If the tin you are using is smaller then you might need to bake it at a lower temperature for longer to make sure it is all cooked. If the tin you are using is bigger than the one in the recipe then your cake could end up smaller than the one in the recipe and might cook quicker.
You will only need piping bags if you want to pipe the icing onto the top of your cake. You can usually buy these in sets which come with either 10 disposable piping bags and the piping tips or a reusable piping bag and tips. You will soon find out what your favourite piping bag and tips are. If you would like to practice before you pipe onto your cakes then you can pipe onto baking parchment and then just scoop the buttercream back up using a spatula and use it on your cakes.
Parchment Paper or baking paper is essential when baking to make sure your cakes don’t stick to the bottom of the tin. If a recipe states to grease and line a baking tin then you should go round the baking tin with a thin layer of butter and then cut your baking parchment to fit your tin and put it on top of the butter. The butter will help your parchment paper to stick.
Measuring spoons are essential to baking. If a recipe states for one teaspoon of this or one tablespoon of that then you will need measuring spoons. Just remember not to use heaped spoonful’s and level them off before you add the ingredient to your baking mixture. If you use heaped spoonful’s then you could be adding almost double the amount of that ingredient than what is required.
Like measuring spoons scales are essential to baking. If you don’t use the amounts stated in the recipe then your bakes will not turn out how you hoped them too. The cakes might rise too much or not enough, it might be far too sugary. The only way to make sure your cakes turn out properly is to use scales and weigh out all ingredients.
These two flours are really the only two flours you will use if you are baking. Flour is the key ingredient to any cake.
Plain Flour – Plain flour doesn’t rise. It is used in recipes such as cookies and biscuits.
Self-Raising Flour – If you are baking a cake then you should be using self-raising flour. Mixed with a raising agent such as baking powder will aid the flour to consistently rise in your cakes.
Sugar makes your cakes and bakes sweet and is another key ingredients. It adds moisture, colour, volume and texture to your bakes.
Caster Sugar – Caster sugar is made up of very fine crystals which make it easy to mix and dissolve. This is why caster sugar is used in so many different types of bakes.
Soft Brown Sugar – Soft Brown Sugar is a soft grain sugar and is perfect for adding more flavour to your bakes. I think it creates a caramelly taste. I use this sugar when I bake chocolate cakes.
Granulated Sugar – Granulated sugar has medium-sized sugar crystals and I use this for baking cookies with.
Butter – The best type of butter to use to bake is unsalted butter or Stork. The butter is the fat required to make a cake and adds favour, volume and gives your cake the light texture.
Baking Powder – Baking Powder is used in cakes and cupcakes and creates carbon dioxide when combined with heat and warmth. This carbon dioxide is what makes the cakes rise in the oven.
Bicarbonate of Soda- Bicarbonate of Soda is used in bakes such as cookies and produces carbon dioxide when combined with moisture such as lemon juice or treacle.
Eggs add structure, moistness and flavour to the baked item. Each recipe should state whether or not you need medium or large eggs. If the recipe doesn’t state then you should use medium eggs.
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