This is a list of some of the kitchen equipment, ingredients and books that I find indispensable
Kitchen Equipment:
- Digital Scale: Utterly indispensable! But you don’t need to spend much – I use this one and have had no problems with it Salter Arc Electronic Scale, White
- Round Cake Tins: I like the loose-bottomed, spring form ones and have several of each 15cm: Master Class 15cm Non-Stick Spring Form Quick Release Cake Pan With Loose Base , 20cm: Master Class Non-Stick 20cm Loose Base Spring Form Cake Pan and 23cm: Master Class 23cm Non-Stick Spring Form Quick Release Cake Pan With Loose Base
- Food Processor/Blender: This one is a space saving two in one: Kenwood FPP225 Food Processor – Silver
- Hand Mixer: Seeing as I don’t have a stand mixer, this gets A LOT of use: Andrew James Powerful 300 Watt Red Hand Mixer With Chrome Beaters, Dough Hooks, 5 Speed With Turbo Button + Bonus Balloon Whisk
- Ice Cream Maker: For smooth, creamy ice cream: Cuisinart ICE30 ice cream maker
- Sugar Thermometer: Home Made Deluxe Stainless Steel Cooking Thermometer
- Muffin Tin: Master Class Non-Stick Twelve Hole Deep Baking Pan
- Measuring Spoons: For accurate measuring:OXO Good Grips 6-Piece Plastic Measuring Spoons with added Scraper Color: White
- Piping Bags: I always use disposable ones: Savoy Disposable Icing Piping Bag pack of 20
- Piping Nozzles: This is the one that you use to pipe roses on cupcakes: Wilton 2D Drop Flower Piping Nozzle – Large Closed 6 Point Star – Rose Swirl
- Casserole Dish/Dutch Oven: Yes they are expensive but I love this Le Creuset one and they are incredibly durable: Le Creuset Cast Iron Round Casserole, 24 cm – Slate
- Swiss Roll Tin: Master Class Non-Stick 35cm Baking Tray
- Baking Sheets: For biscuits, cookies, bread etc.: Master Class Non-Stick Double Layered Baking Sheet
- Loaf Tin: Master Class Non-Stick Loaf Tin- 23cm x 13cm
- Dough Scraper: Kitchen Craft Dough Cutter and Scraper
- Measuring Jugs: I use this one for larger quantities of liquid: OXO Good Grips Angled Measuring Jug and this one for small amounts: Oxo Good Grips Mini Angled Measuring Jug Beaker (60ml)
- Knife: This is pretty much the only knife I use, it is not only excellent, but beautiful: Superior Damascus Knife – Yaxell SUPER GOU 161 – 12,5 cm Blade – Utility Knife- 161 Layers
- Palette Knife: For icing cakes: OXO Good Grips Bent Icing Knife
- Silicone Spatula: Heat resistant and oh so useful: Colourworks 28cm Purple Silicone Spatula
- Cake Storage Box: Large airtight storage container – perfect for storing and transporting cakes: Lock & Lock Cake Box 12.6ltr Incl. F. Tray
- Cake Lifter: Move your cake without shmearing the icing you’ve just spent an hour trying to get smooth…: Sweetly Does It Stainless Steel Cake Lifter
- Icing Turntable: This makes icing cakes so much easier: Andrew James Cake Decorating / Icing Turntable.
Ingredients:
- Vanilla Paste: Nielsen-Massey Madagascar Bourbon Vanilla Bean Paste 118ml
I get through a ton of this stuff, I prefer it to extract as it actually has vanilla seeds in it, I am very tempted to buy this mahoosive bottle of it… Nielsen-Massey Madagascan Bourbon Vanilla Bean Paste 944 ml - Yeast: I only use fast action yeast: Allinson Easy Bake Yeast Tin 100g
Books That I Love:
- Mary Berry’s Baking Bible: A simple and foolproof guide to all of the basics: Mary Berry’s Baking Bible
- Short and Sweet by Dan Lepard: A baking genius with some very different and interesting recipes: Short and Sweet
- How to Bake by Paul Hollywood: The man knows his bread!: How to Bake
- The Perfect Scoop by David Lebovitz: The ice cream bible: The Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments
- Scandilicious Baking by Signe Johansen: A beautiful guide to scandinavian baking: Scandilicious Baking
- Patisserie Made Simple by Edd Kimber: A guide to all of the basics of patisserie Patisserie Made Simple: From Macaron to Millefeuille and More
- Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley: This is not a beginners book! There are some very complex, but beautiful recipes in here: Patisserie: A Masterclass in Classic and Contemporary Patisserie
- Melt by Claire Kelsey: Some delicious and interesting ice cream flavours: Melt
- How To Be A Domestic Goddess by Nigella Lawson: Of Course. Goes Without Saying: How To Be A Domestic Goddess: Baking and the Art of Comfort Cooking
- Nigella Christmas by Nigella Lawson: Because Christmas!: Nigella Christmas: Food, Family, Friends, Festivities (Nigella Collection)
- Leiths Baking Bible: Not many pictures but it covers just about everything and has lots of handy tips: Leiths Baking Bible
Kitchen Wishlist: These are the things that I don’t (yet) own, but really, really want!
- Stand Mixer: My god I want one! Unfortunately they are rather expensive…I would of course go for the classic Kitchenaid (in black, obviously): KitchenAid K45SS Classic Stand Mixer, White
But I would also be tempted to give the (very slightly cheaper) Sage by Heston Blumenthal a go: Sage by Heston Blumenthal the Scrape Mixer Pro, 4.7 Litre, 1000 Watt - Thermapen Digital Thermometer: this looks brilliant: SuperFast Thermapen – professional food thermometer in teal
- Nordicware Bundt Tin: The most beautiful cake tins out there, I fancy this one: Nordic Ware Non-Stick Cast Aluminum Fleur De Lis Bundt Pan, Grey
- Pastry Rolling Mat: No more faffing around with a ruler…: New Premium Large Fondant Dough Pastry Silicone Rolling Work Mat with Measuring Guide for Sugarcraft Cake Decorating by Curtzy TM
- Cake Cutter: Even cake layers!: Sweetly Does It Cake Cutting Wire
