Baking Supplies I Love

Baking Ingredients:

Nielsen-Massey Pure Vanilla Extract (I use it in almost everything!)

Nielsen-Massey Madagascar Vanilla Bean Paste – 4 ounces (A great way to use vanilla beans–in paste form)

Callebaut Chocolate – Pure – Bittersweet – 1 kg (Very dark: for ganache, brownies, glazes, etc.)

Callebaut 1-Kilogram Semisweet Callets Chocolate (Dark: for ganache, brownies, glazes, etc.)

Cacao Barry Cocoa Powder – Extra Dark (My favourite for chocolate cake and brownies)

Satin Ice Rolled Fondant – White – Vanilla – 5½ lb (I use only this brand for all of my fondant work–it’s worth the $, to me)

Satin Ice Gum Paste – White – 5½ lb (By far the best gum paste I’ve ever made, including my own homemade version)

 

Baking & Decorating Tools:

Mac Bread Knife 10.5″ (27cm) (For all of my cake trimming and layering)

Ateco 24 x 36 Inch Fondant Work Mat (For all fondant work, rolling cookie dough, etc.)

Wilton Cake and Cookie Lifter (For lifting cakes from plate to plate, etc.)

Cake Pan, 8″ x 2″ Round (I use 3 at a time for perfectly baked, even layers)

Ateco Natural Wood Small Sized Spatula, 4.5 Inch Blade (For frosting cakes and spreading even batter in pans)

Ateco Ultra Medium Sized Offset Spatula, 9.75 Inch Blade (For frosting cakes)

Ateco Ultra Large Sized Straight Spatula, 10 Inch Blade (For frosting cakes)

Norpro Stainless Steel Scoop, 50mm (3-Tablespoon) (For filling cupcake liners evenly and neatly)

Wilton Fondant 9 Inch Rolling Pin (For rolling all small amounts of fondant & gum paste)

Gourmet Writer Food Decorator Pens, Assorted Colors, Set of 10 (For doodling on fondant cakes or cookies–so fun for grown ups kids!)

 

Baking Equipment:

KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, White (Please don’t make me imagine life without it)

KitchenAid KFP740CR 9-Cup Food Processor with 4-Cup Mini Bowl, Chrome (For purees, carrots, and so much more)

Salter 1020 Aquatronic Electronic Kitchen Scale (I always weigh my ingredients for accuracy)

 

On My Bookshelf (or, more often, open on my countertop):

Baked: New Frontiers in Baking

Baked Explorations: Classic American Desserts Reinvented

The Cake Bible

Chococo Chocolate Cookbook

Cupcakes from the Primrose Bakery

Making Cupcakes With Lola

Miette: Recipes from San Francisco’s Most Charming Pastry Shop

Sky High: Irresistible Triple-Layer Cakes

Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar

Tea With Bea: Recipes from Bea’s of Bloomsbury

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