cookie cake & bread pans
rimless, flat metal sheets, perfectly designed for placing rows of cookies. They normally have a small rim on the short sides for easy gripping. The long flat edges allow you to slide cookies off the sheet after baking.
cookie sheets
a rectangular metal baking pan with six or twelve cup used to bake both muffins and cupcakes.
muffin pans
Crockery bowls are very attractive, and normally oven-safe, however, they are heavier and can chip if you’re not careful with them.
mixing bowls
include measures for 1/4 teaspoon, 1/2 teaspoon, 1 teaspoon, and 1 tablespoon. Larger measuring spoon sets may also include 1/8 teaspoon, 3/4 teaspoon, and 1/2 tablespoon
measuring spoons
Flat spoons usually made of rubber
Spatulas
have raised edges all around, and are normally the choice for professional bakers. They are a good, all-purpose pan and can be used for everything from baking cookies to toasting nuts.
Baking sheets
paper or foil cups used to line muffin or cupcake pans
baking cups
bowls that come in fun colors, and are lightweight, but may not be micro-wave safe.
Acrylic bowls
used to measure all dry ingredients such as flour, sugar, and oats, also for semisolid ingredients such as jam, shortening, sour cream, and peanut butter.
Dry measuring cups
used to whisk or stir wet or dry ingredients together, beating egg whites or cream, stirring ingredients as they heat in a saucepan, and folding ingredients together.
Whisks
the same as a baking sheet. They have a raised edge all around, usually 1⁄2 to 1 inch high.
Jelly roll pan
a 13 x 9 x 2-inch Rectangular Pan, replacing a typical two-layer cake.
sheet cake pan
Beautiful and expensive bowls that are usually a brass color.
Copper bowls
should be made of clear glass or plastic, have a pouring spout, and have clear measurement markings on the side.
Liquid measuring cups
strong and durable, withstand heat, won’t scratch nonstick pans, and perfect for stirring almost anything, including hot liquids on the stovetop.
Wooden spoon
Many basic cake recipes use traditional round-layer cake pans that are either 8 or 9 inches in diameter. The pans should be at least 2 or 21⁄2 inches deep so that the batter doesn’t overflow
layer cake pans
Many bar cookie and brownie recipes, and some small cakes, use a square baking pan that is either 8 or 9 inches.
square baking pan
another good all-around choice; they are lightweight, durable, and can be heated, but can tend to dent easily and are not microwave safe.
stainless steal bowls
a helpful tool for measuring pans, measuring rolled pastry dough, cutting bar cookies into uniform sizes, as a guide, when splitting cakes into equal layers, or measuring 1-inch cuts for cinnamon rolls.
ruler
a small, flexible plastic scraper that is rounded on one edge and flat on the other.
Dough scrapper
Loaf pans are used for most quick bread recipes, such as banana bread and zucchini bread
loaf pan
The tube is used to conduct heat through the center of a cake, ensuring that the cake bakes evenly.
tube pan
a clear bowl
clear glass nesting bowls
used to measure dry ingredients, along with nuts, dried and fresh fruits, and chocolate, and to measure out portions of dough.
Scales
are used when a recipe calls for sifted flour
Flour sifter