In the world of baking, there are a world of utensils that are necessary. I have composed a list of essential equipment and tool that will make your baking experience a most enjoyable one.
Measuring
It's a good idea to have multiple sets of both liquid and dry measuring cups and spoons. This saves time and effort when your project calls for alot of baking at one time.
Electric Needs
Just about any electric mixer will do, but a sharp witted baker will use a tool I find most useful; a heavy-duty KitchenAid mixer. This kind of mixer comes with a paddle attachment for regular/general mixing, a wire whip for those airy mixes, and a dough hook for things like bread dough or any other heavy dough.
Hand mixers are good for light mixing; batters, whipping cream and egg whites. They tend to get overworked on thicker mixtures.
Food Processor
In my opinion one of the most greatest and essential tool you will use in the kitchen. It can puree, grind, grate and chop, as well as act like a heavy-duty mixer. A must have!
Knives
Stainless steel. Serrated edge, chopping knife, and a pairing knife will do just fine.
Spatulas
Metal and Plastic. For metal, a small 4in blade and a medium 7in blade (offset) icing spatulas are easy to obtain and are extremely versatile. For plastic, simple 6in or 9in spatula/s will do good jobs with mixing and folding.
Spoons
Wooden and metal spoons. The ones with the slots and also the ones without slots. Be careful when using wooden spoons as they tend to absorb flavors.
Baking Pans
Basic sizes:
8in square pan, 2in deep
9x13in pan, 2in deep
9 or 10in loose-bottomed tart pan
8 or 9in round layer pans, 1 1/2in
9 or 10in springform pan, 2 1/2 to 3in deep
12in round layer pan, 2in deep (can be sub with 9x13x2in pan)
8 1/2 x 4 1/2 x 2 3/4in small loaf pan
9 x 5 x 3in large loaf pan
12 x 15in cookie sheets
10 1/2 x 15 1/2in and 11 x 17in jelly-roll pans
Pies are usually baked in a 9in pie pan
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