Everyone can bake! And whats best about it, that you can bake using the utensils you already have at home. Bellow you will find a list of utensils that if you do not have them yet, I suggest you acquire them some time soon. These will facilitate your cooking, making it easier, faster, and more comfortable.


Bowls: having a set of bowls of different sizes and different materials will allow you to organize yourself with the ingredients and prepare the different mixtures at the necessary temperatures. It is very important that one of the bowls is made of metal to be used in water bath.

Brushes: to butter a pan or egg wash dough it is easier and cleaner with the use of a brush. The brushes can be silicone or natural. It is recommended to use natural ones as they provide a more delicate finish.

Cake mold/ring: the cake molds come in several model and sizes: 6”, 8”, 10”, 12”; round, square, rectangular, or different shapes. There are also molds with base and without base. Most of the recipes that we are going to do will be using an 8”, without base ring. The 8” cake ring will allow you to cut 10 large portions.

Cutters: cookie cutters come in a wide variety of sizes and shapes. With these you will be able to make cookies, alfajores, scones, and much more.

Dough hook: kneads dough quickly without distributing flour all over your work-surface. The hooks rapidly develops gluten

Grater: a grater that has different thicknesses of grated will serve. For pastry the important thing is that it grates thinly to be used for zest.

Juicer: the juicer will allow you to quickly extract the juice of oranges and lemons by filtering the pulp and pits.

Knives: different sizes and types is best. It is best to invest on it once, rather than buying cheaper and not cutting properly.

 Loaf pan: just like cake molds come in different sizes.

Mixer: the hand mixer is used for batters in small quantities.

The stand mixer has the advantage that frees your hands while the ingredients are mixed. The different utensils are suitable for different preparations.

Muffin pan: it comes in 2 models: standard and mini muffins.

 Oven thermometer: is useful for checking the accuracy of your oven. 

Paddle: ideal for creaming butter and sugar, to work with heavy batters.

Pan: pans come in various sizes. The most standard are 12cmx15cm and 25cmx35cm high edge.

It is also important to have a 30cmx40cm pan with low edges to use as a base to put puddings, cookies, tartlets and so on.

Peeler: besides peeling fruits and vegetables, it is you to make chocolate curls.

Rack: the cooling rack lets the air circulate below the pan for faster cooling.

Ramekin: an individual sized ceramic baking dish, normally smooth on the inside with a fluted exterior. Ramekins are often used to bake custards and soufflés.

Rolling pin: comes in different sizes and weights. It is important to have one that you are comfortable using. I suggest using a pvc pipe as a rolling pin.

 Ruler: an everyday 18 inch clear plastic or metal, ruler is a helpful tool for measuring, cutting, or as a guide when splitting cakes into equal layers.

Scale: in baking it is better to measure the ingredients by weight than by volume, this ensures that your recipes will always come out the same.

Sifter: a fine strainer can be used as a sifter. I would recommend to have a sifter specifically for dry ingredients.

Spatula: there are several models of spatulas.

The spatula with the straight base that serves to lift the pancakes from the pan.

The metal spatula: used to lift the cookies and masses of the surface.

Rubber spatula: serves to accompany, divide, herd, mixtures from inside the bowl.

Thermometer: a candy thermometer is very useful for cooking sugar syrups and caramels.

Whisk: helps to mix the ingredients and add air to the mixture. It helps to foam the egg whites, make whipped cream, or meringues.