Our Baking Expert Reveals 10 Baking Supplies You Can’t Live Without

My two most-used baking tools are a whisk and silicone spatula. Whisks are great for batters, sauces and aerating dry ingredients (if you’re like me and too lazy to sift). A silicone spatula is perfect for gathering every last bit of batter or dough from the bottom of the bowl.

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The one small appliance you didn’t know you needed until you got one (and now you can’t live without!). I’ve had my stand mixer for almost 10 years now and yes, they are expensive and yes, they take up counter space. But, I’m here to tell you they are 100 per cent worth the investment. I’ve made breads, bagels, dough, cake, muffins, cookies, pasta and even freshly ground meat with mine!

A stocked pantry is a happy pantry. I’ve always admired my mom for her ability to whip up almost any meal without leaving the house. Her pantry is always stocked, so why not do the same for baking? At any given time, I always have many baking ingredients on hand: flour, sugar, cocoa powder, chocolate chips, nuts, spices and so on. These containers are made of high-quality plastic with an air-tight lid to keep all your ingredients fresh.

I have this thing for bowls. I always gravitate towards pretty and colorful porcelain and ceramic bowls that double as serving dishes, but they’re not always dishwasher or microwave safe. Opt for non-porous glass, stackable bowls for ease of baking, storage and clean up.

Do you ever place a baking sheet in the oven and then hear a weird bang or smack? That’s the sound of a warping pan! Baking pans are a dime a dozen and come in many different finishes. These tried and true pans are warp-resistant, conducts heat evenly for the perfect cake or loaf and are heavy duty.

Ah, the beloved Dutch oven. Living in an apartment in Toronto with limited storage space, I’m always looking for versatile pieces. Not only can you boil, saute, fry and braise in this pot, but you can bake heavenly crusty breads as well. If you only have room for one piece of cookware in your home, make this it!

We’ve all heard it: “baking is a science” and it’s because precision is important for most baking recipes. Measuring cups and spoons are essential to every baker’s kitchen. Keep in mind that while you can technically measure liquids in dry cups, it’s very difficult to get accurate dry measurements using a wet measuring cup. My advice, get both.

Related: Easy Air Fryer Apple Hand Pies

Truth be told, I don’t always sift my dry ingredients when I bake. I find that a quick whisk usually does the trick. There are occasions when a sieve is necessary like sifting cocoa powder (which is known for being clumpy), dusting icing sugar on doughnuts or straining pastry cream to get it super silky smooth.

Parchment paper is your best friend, even if you have non-stick bakeware. They get you out of potential sticky situations and make clean up a breeze. I try to look for unbleached parchment paper when possible, they’re usually a little pricier, but regular parchment works just the same. It’s all personal preference and has no impact on the end result.

Related: These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

Some people collect books, I collect cookbooks. They’re filled with a plethora of delicious recipes and inspiration and are beautiful to look at. While there are many authors out there, find ones that resonate with you and your baking style. Some of my favourite bakers are Anna Olson (obviously), Tessa Huff and Jenna Rae Cakes.