I guess that most people who bake have a variety of kitchen equipment, utensils, cutlery, crockery, etc. In order to save space for my recipes, I’ve omitted details of the equipment I’ve used, as I am assuming you will have sufficient kitchen and baking equipment. I’ll show details of equipment by exception if there is anything special needed for the recipe.
This is what I use for baking:
- mixing bowls – large and medium
- kitchen weighing scales
- cutting board(s). I use separate ones for meat, vegetables, fish and dry ingredients
- measuring jugs – large and small
- measuring spoons (not essential but they are very useful)
- sieves of various sizes
- chef’s knives of various types and sizes
- cutlery and crockery
- spatula, wooden spoons, vegetable peeler, potato masher, slotted spoon, frying slice, tongs, ladle, kitchen scissors, can opener, cheese grater, whisk (not electric)
- saucepans and frying pan
- cake tin(s). I use springform ones with removable bases
- baking trays. I invariably use non-stick ones.
- baking dishes (glass, porcelain, metal…) of various sizes.
- wire rack
- board and rolling pin (for rolling pastry and doughs). They don’t have to be wooden but mine are.
- electric kitchen mixer, electric whisk. Neither are essential, but they make light work of mixing ingredients
- kitchen timer of some sort, although I use the timers on my smartphone and my oven
- oven thermometer. Not essential but I use one to ensure that I achieve the correct baking temperature as ovens vary
- oven gloves
- cake covers to cover the finished product when cooling (to stop insects from landing on your bakes!)
- food storage containers / cake tins or similar, to store ingredients and the finished bakes
- baking paper, baking liners, kitchen foil, cling film
- chef’s apron (of course)
- an oven…!