Using The Right Baking Tools For Baking
There are various baking tools that you will need to use to help you with the measuring and mixing. If you are going to bake quite often, it's good to invest in a few of these items.
Measuring instruments helps you get better accuracy in measuring your ingredients. I have friends that get by with the nomral spoon and lots of rough estimation. I find this most unnerving as I won't know if I'll have a good cake at the end. So I prefer to keep a set of measuring instruments with me which I think are the most important in baking:
- Measuring Cups. You can use this to measure both dry and wet ingredients. It comes in a set of 1 cup, 3/4 cup, 2/3 cup, 1/2 cup, 1/3 cup, 1/4 cup, and 1/8 cup.
- Measuring Spoons. It comes in a set of 1/4tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/2 tbsp, 1/4 tbsp
- Weighing Scale. I like the ones with dual system that can measure the ounces and the grammes. This allows me the flexibility of following the recipes easily.
Then there's the tool for mixing, from metal to wood to plastic. Which ones to get? You don't have to buy everything at once. Get only the ones that you need immediately and slowly build your collection as you go along. Here's my list:
- Spatula. If you don't have an electric hand mixer, you can use a wooden spatula to cream butter and sugar.
- Big Metal Spoon. Once the butter an sugar is creamed, change to a big metal spoon to mix in the eggs and fold in the flour. This keeps the air from escaping through the wood grain.
- Spatula Scraper. This is most useful in scraping the cake mix from the mixing bowl into the baking pan.
- Mixing Bowl. Get a big mixing bowl that can hold all your ingredients during mixing.
- Baking Pan. Get a non-stick pan. One for cake and two cookie tray. For cookie baking you can put two trays into the oven.
- Rolling Pin and Cookie Cutter. Get these if you intend to bake cookies. You can also create a make-shift rolling pin from empty bottles.
- Cake Tester. This is useful to check if the cake is completely cooked before you remove from the oven. Alternatively, you can use a skewer to test the cake.
Here are some of the baking tips that I've found to be really helpful and I hope you'll find them helpful too.
---------- Baking Tools & Preparation ----------
- Use only dry baking tools in your measuring and mixing for accuracy.
- Use standard baking tools like measuring cups and spoons to get the correct measurements. It's good to invest in a set of measuring cups and measuring spoons if you are going to bake frequently.
- Place the weighing scale on a level surface before you start measuring. Keep your eye at the same level as the measuring needle. That way, your measurement will be accurate.
- If you place a plate on the weighing scale, adjust the scale to zero with the plate on top before weighing the ingredients. This ensures that the plate's weight is not added as part of the ingredients.
- When measuring liquid in a measuring cup, always position your eye at the same level as the indicator on the measuring cup. This will get you an accurate measurement.
- Always line the cake tin with parchment paper to help get the cake out easily from the tin after baking. Or an alternative way is to take the butter wrapper and give the cake tin a good rub (use the facing with the butter remnants) over the sides and bottm. Then lightly dust a thin layer of flour over the cake tin with a sieve.
- Use a wooden spatula to cream the butter and sugar. When folding flour into the butter, sugar and egg mixture, use a metal spoon to avoid air from escaping the batter as you mix.
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