Baking doesn't have to be intimidating! Start with these simple recipes that are perfect for beginners.
Pro tip: Don't be afraid to experiment! Baking is a science, but it's also about having fun. If something doesn't turn out perfectly, learn from it and try again.
Heavy-duty aluminum sheet pan. The workhorse of any oven — cookies, roasting, pastry.
Nesting bowls for prep, mixing, whisking. Stainless steel won't stain or absorb odors.
Non-stick baking liner. Prevents sticking, easy cleanup. Buy a roll, not pre-cut sheets.
Dry and liquid measuring set. Baking requires precision — guessing ruins results.
For sifting flour, straining sauces, removing lumps. Used in most baking recipes.
Large wood or plastic board. Get one big enough that food doesn't fall off while chopping.
Wire rack for cooling baked goods evenly. Prevents soggy bottoms from steam trapped underneath.
For pastry, cookies, pie dough. French style (no handles) gives better control.
Heat-resistant spatulas for scraping bowls, stirring sauces, folding batters.
One good knife replaces a drawer of mediocre ones. Victorinox Fibrox is the pro budget pick.
For spreading frosting, glazes, and cream layers evenly. The tool pastry chefs actually use.
Balloon whisk for eggs, cream, sauces. Essential for any recipe that says 'whisk until smooth'.
KitchenAid or equivalent. Hands-free mixing, kneading, whipping. A lifetime investment for serious baking.
Precision measuring by weight. Essential for baking — cups are inaccurate, grams are exact.
Tri-ply stainless steel. For sauces, custards, reductions. The pan you'll use most.
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