Cooking Equipment For Making Cakes
And Pastries

Equipment for making cakes and pastries guide

Guide to some of the basic kitchen equipment you will need if you want to make cakes and pastries.

This is a guide to cooking equipment for making cakes and pastries. It is not meant to be comprehensive and many of you will already have suitable alternatives. Cooks tend to collect “favourite” utensils as they go along. But there’s no doubt that using the right equipment saves time and usually produces the best results. There is just one basic rule to remember; always buy the best you can afford because it is cheaper in the end, and a well-equipped kitchen will give you long-lasting pleasure.

For cakes

Aluminium foil
Angel cake tin with a funneled base
Baking sheets
Balloon whisk
Chantilly tin
Cream horn moulds
Dariole moulds
Egg separator
Electric mixer or rotary beater
Flan rings – 7” and 8” diameter
Flat whisk
Grater
Greaseproof paper
Lemon squeezer
Loaf tins – 1 lb and 2 lb
Measuring jug
Measuring spoons
Mixing bowl
Moule a manqué (cake tin with sloping sides)
Non-stick paper
Nylon forcing bag and pipes
Palette knife
Patty or bun tins
Plastic scraper/spatula
Pudding basins – set of three
Round cake tins – 6”, 7” and 8” diameter
Sandwich tins – 7” and 8” diameter
Savarin or ring mould
Skewers
Sieve
Souffle dishes
Spring balance scales
Sugar dredger
Tartlet tins
Wire cooling tray
Wooden spoons

And for pastry

Fireproof dishes
Flour dredger
Knife – should be sharp
Pastry brush
Pastry cutters
Pie dishes
Rolling pin

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