When baking you of course need all kinds of baking supplies. To turn, to brush, to beat and so on. Below is a list of the baking utensils that I have in my kitchen drawer.
I use spatulas almost continuously. And not just to turn meat or potatoes in the pan. When baking, a spatula is also very useful for removing cookies from the baking tray, serving a piece of cake or turning a pancake. I use a plastic spatula so that I don’t scratch when I use a non-stick coating. And I have a small spatula (to move small items without taking the adjacent piece) and a wide spatula so that what I have on it doesn’t just break.
A whisk is indispensable in the kitchen. To mix your regular things or to whip an egg or whipped cream. The quantity of the liquid determines for me which whisk I use. That’s why I find this set of 3 whisks so easy. That way I always have the right one in the kitchen drawer.
I use an icing spatula to quickly and easily release my baking from the baking tin. But also to spread frosting or the top of a cake. I have two different types. A curved icing spatula, so that I can get underneath a little easier and a straight icing spatula to get the top very smooth.
You would not expect putty knives in the kitchen, but they are still in my kitchen drawer. Because they are ideal when you work with dough to scrape. Or to get something of a baking plate and making a nice straight cut. A set with different widths ensures that you always have the right size.
Measuring cups, measuring spoons and so on.
Baking comes very precisely. If there is noted that 1 teaspoon is used in a recipe, that is really the intention (with cooking you can often adjust your dish more to taste). Therefor I also have a set of measuring cups, measuring spoons and glass measuring cups in the kitchen. That way I can work very accurately.
https://amzn.to/376jb2TSomething I can never have enough in my cupboard, wooden spatulas. Easy to stir something quickly without scratching. I have ladles (so that I can get into the corners better) and straight spoons with a large surface so that you can stir better. With this set you always have the right spatula available.
Decorate and grate
Grate orange zest, or make strings with a zester. Make nice balls from melon or other types of fruit. With these tools you always make something beautiful out of it. And of course also a block grater to grate cheese or vegetables. A spiralizer and mandolin (for very thin slices) are certainly not missing. An egg cutter for slices or segments is also a must.
Scrape, roll and brush
To scrape empty bowls, empty bottles and keep your dough together I use different scrapers.
Of course a bottle-scraper to take out the last leftover. And these spatulas to empty every last bit of my bowls. To roll your dough I use a rolling pin (which you can grab by the handles to roll your dough) and a large plastic roller without handles, which I often use for fondant. And of course I also have a number of brushes. A plastic brushes for egg and other things that can cause food poisoning. These are very easy to clean. And a wooden pastry brush for brushing your cake pan or pastry. The hairs of these brushes come just a little better in the corners.
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