Essential baking equipment
A hand-held mixer – which I have and use regularly, although I do love and use my KitchenAid a lot too!
A weighing scale – after years of using regular scales, I have become an electronic devotee. It’s small, it’s slim, it takes up no room on my worktop and I can use it to measure everything, normally in the pan that I will mix or melt it in (saves on washing up too) in either grams, ounces, fluid ounces or mililitres. I don’t know how I lasted so long without it.
A set of measuring cups – essential if you do a lot of cooking from American or New Zealand/Australian recipes. Remember that those cup sizes are different, however.
A cup for measuring liquids – I normally use my electronic scales but I do find my pyrex jug very useful for any ingredients that need to get melted in the microwave.
A set of measuring spoons – always in use.
A sifter or strainer – I have the one that I bought about ten years ago, a green plastic thing that has seen me through many house moves and refuses to die.
A 9 inch by 2 inch cake pan – I’m not entirely sure what she’s talking about here. I have a 9-inch springform tin that I use for all cakes.
A 10 cup fluted tube pan – I have one of these but I rarely use it. I’ve found that it’s too easy to overbake a cake in the pan, especially if you are stuck with a fan oven, as I am.
Two wire cooling racks – I can and have managed with one, using the grill tray from the cooker or a cooker shelf if a second one is necesary. These days, since joining my Dublin and cottage kitchens together, I’ve two for those days that I get fits of baking and one is just not enough.
An instant read thermometer such as a Thermapen or CDN – not yet and I’m not bothered.
A silicone spatula reserved for baking – I had two lovely red spatulas and used them all the time but since one broke I’m doing fine with just the small little one that’s left.
A baking spray containing flour – not something I find necessary when I can just dip my hand in the bag and sprinkle.
A reliable recipe – always! Sometimes this cook is not entirely reliable, though…
And, if you’re as into making Flapjacks and tray bakes as I am, you need at least two 23 x 30cm/9 x 12in Swiss roll tins. Mine are ancient battered old things that I picked up for a couple of quid years ago in Dunnes or Tesco. They have been used so much at this stage that the patina of age that has developed does duty as a non-stick layer but it’s always best to do a considerable amount of greasing if you’re cooking anything that might stick in them.
With this list to hand, I think I could certainly start going through my kitchen cupboards and seeing what excess I do have in there. But everybody needs some antique rabbit and tortoise jelly moulds, don’t they?