28 November 2025
Baking is such a wholesome activity that really screams Christmas time.
It’s fun and calming; however, it doesn’t come without its stresses. If you’re anything like me, it’s overwhelming.
But alas, like everything,
Staying organized is key to overcoming overwhelm.
But where do I even start?
I got you, girl
Continue reading for a list of essential baking tools that will ensure a smooth baking experience.
Whether you want to get into wedding cake decorating or savory pastries, this list will be sure to solve your baking problems.
1. Waterproof apron
Aprons are a girl’s best friend when it comes to baking. Not only are they the universal baking uniform, but they are also an essential piece of equipment that bakers simply cannot go without.
Think of an apron to a baker as a lab coat is to a scientist, pretty damn important.
The benefits of wearing an apron outweigh not having one: they firstly protect your clothes from the ingredients of baking, after all, nobody wants clumps of flour on their favorite top. They are great for a mum who has dogs and babies, as wearing an apron avoids transferring dirt, such as dog hair or muddy hands, from children playing.
This may seem simple, but it definitely helps baking activities run smoothly, promoting good hygiene by acting as a barrier between ingredients and clothing.
Something to consider when purchasing an apron is whether it has storage space.
Deep pockets in aprons are great to keep small tools such as spatulas and
wooden spoons, so you can be prepared for the next step of baking at any moment
In my opinion, you can’t go wrong with a floral waterproof apron; it’s classic and timeless for a reason.
Investing in a good apron not only protects you from the elements of baking, but it can also be a family heirloom that is handed down for a few generations
2. Oven Thermometer
An oven thermometer is more essential than you’d think, as many ovens vary in temperature, making it difficult to quantify what degrees to heat your oven to.
If you’ve an unpredictable oven, this can make or break your baking sessions.
A thermometer is brilliant as it accurately heats the oven to the temperature you select. This means that chemical reactions in baking have the perfect habitat to occur.
What are chemical reactions in baking, and do they matter?
Chemical reactions are truly the heart of baking, and they definitely matter in creating baked goods. After all, baking is just a series of chemical and physical transformations because of heat.
A thermometer ensures all major chemical reactions take place in baking.
From Evaporation to caramelisation, these functions can only take place when they have the correct temperature
3. Weighing scales
Seems obvious, but are oftentimes skipped with the go with the flow bakers or people who have simply forgotten the batteries to their weighing scales. After all, baking is a game of science and precision, aka having the right amount of each ingredient. Think of every successful loaf of bread or batch of cookies, they all have one thing in common, which is the correct ingredients and precise amount of ingredients.
What’s the difference between weighing scales and cup measurements
Weighing scales measure mass which is the measure of the amount of matter in something like an object. Weighing ingredients in mass is an approach preferred by people in science. Cup measurements are a looser way of determining the ingredients needed in lets say a loaf of bread. Cups measure volume. They are less accurate because flour can be packed in different ways; either loose or tight eggs may be larger or smaller etc. To sum up, cup measuring is great but it’s not the most precise according to science.
4.Mixing bowls
Are another essential that you can’t live without. Beyond the obvious chaos that would occur without somewhere to mix there is a reason we use them,that dates back since the dawn of time and that can be summed up by the fact that mixing bowls is practical.
Different types of bowls
Stainless steel is often preferred by professional bakers as they are the most durable.After all, they are light and have thermal conductivity, meaning the bowl reacts to cold or warmth depending on the temperature in its environment.
Glass is great if you want to see the ingredients mix together when you’re baking.
ceramic bowls are often heavier this means they are the most physically stable on a surface meaning they are less likely to move.Their thickness means they retain temperatures making them a great option for making yeast dough.
5.Hand held mixers
Hand held mixers are like having an extra pair of hands when baking.The benefits of hand held mixers are countless. They have enough power for most baking tasks while they can’t knead bread. They are perfect for creaming butter and sugar making perfect cakes.
They are portable and flexible, meaning you can travel with them. This is perfect if you’re staying over the holidays with family and want to surprise them with cookies.
They are easy to clean the whisk detaches from the power tool very easily making the baking process stress free.
Finally you have direct control over the movement of the handheld mixer which is different to other mixers.This allows you to easily move the mixer around the entire bowl with no fuss
6.Cookie scoops
Cookie scoops are a baker’s best kept secret for baking a variety of cakes and cookies. I love using cookie scoops for muffins and cookies as it ensures the baked goods are the same size and shape. This leads to perfectly even baking allowing chemical reactions (maillard reaction) or undercooked centers.
Cookie scoops are great for an array of different baked goods from protein balls to meatballs.
7.Rolling pin
Is a baker’s secret weapon that’s used for more than just rolling cookies.
At its core a rolling pin is designed to change the dough texture and internal structure of the dough. A good rolling pin creates a desired texture crucial for any baked good.
When used right, rolling pins can create uniformly thick dough. The consistent thickness of the dough means that heat is equal in each part of the oven.
The physical act of rolling the dough is vital for the texture we know and love. Rolling dough controls the gluten network of the dough. The process of rolling up and down is called sheeting. Sheeting is very important in strengthening the dough’s ability to hold structure.
I prefer to use marble rolling pins as it stays cool naturally because of its thermal heat properties meaning marble absorbs and maintains cold.
Why is it important to use a marble rolling pin ?
Marble is non porous meaning it doesn’t absorb anything. This is great for rolling dough as dough sticks less too the rolling pin making it easier to create things like cookies as it gives it a more flakey texture
8. Silicone spatula
Silicone spatulas are often overlooked and replaced in cooking by a wooden spoon, their superpower qualities in baking are overlooked in my opinion
Reasons to use a silicone spatula
Silicone is non porous meaning dough ,oil or eggs won’t stick to it.Not only does this mean that it’s easier to clean it also means there’s less of a risk of bacteria contamination. If you’re sick of getting rid of bowls because of your wooden spoon scrapping the bowl, maybe silicone is for you. As it has a flexible texture it prevents any marks on your bowls, saving you money in the long run.
Baking trays
Realistically you can’t bake without having something to put your baked goods on. That is why it’s essential to have some sort of tray.
Most baking trays have something called high thermal conductivity this not only means that heat will spread quicker it also reduces burnt edges as the heat is evenly spread.
Baking paper
A lifesaver if you prefer to actually eat your baked goods, because without baking paper or using fat, your cookies will just be a big mess.
Needless to say, baking paper is a must when dealing with any type of doughy mixture.
Metal whisk
A metal whisk is old school. There’s a reason it’s a staple in most homes.
Did you know whisks are actually designed to maximize air, as the tines in the whisk create air turbulence as they move. This increases the rate at which air bubbles become trapped in eggs, resulting in fluffy meringues.
