Baking is chemistry: small differences in measurement and handling change the result. These tools help beginners get consistent cakes, cookies and breads.
Measure accurately
Use measuring spoons for baking powder, soda, salt and spices — too much raising agent is a common cause of cakes that rise and then sink. Level off each spoon with a flat edge.
Mix and scrape
Silicone spoons and spatulas are heat-resistant, safe for non-stick pans and scrape bowls clean so you don't waste batter. A mini silicone scraper gets the last of the frosting out of jars.
Roll and shape
A silicone dough mat stops dough sticking to the counter and often has measurement markings to help you roll to the right size. Clean-up is quick — just wash and roll it up.
Decorate
A nozzle set with icing bag lets you pipe rosettes, stars and writing. Practise on a plate first: hold the bag straight up, squeeze gently and stop squeezing before you lift.
Finishing touches
- Basting brush — brush egg wash on buns or butter on roti and bread.
- Mini oven glove — a grippy, heat-resistant way to lift hot trays and pans.
- Silicone ice cube trays — also great for freezing chocolate shapes or portions of stock.
