Baking cupboard essentials

Lilyplonk

A couple of good size mixing bowls - one large and one medium. Mine have a rubber trim base (to stop from slipping) and moulded lips/hand-grips - originally came as a set of three, but I stupidly loaned one out and didn't get it back.

Plastic measuring jug is useful - especially if it has both metric AND fluid ounces.

Set of measuring spoons and cutters - very cheap in Wilkos/Asda at the moment.

Lordhightiggythe3rd

Thanks guys have a nice shopping list now and gonna hunt out some good recipes and hopefully start stocking up.

Slinky

I'd second the measuring spoons, try and get the long narrow ones which fit into the necks of jars.

LV_Sue

I'd add a bottle of lemon juice - useful for adding to ordinary milk if the recipe calls for buttermilk.

[Deleted User]

Lordhightiggythe3rd wrote: »

Thanks guys have a nice shopping list now and gonna hunt out some good recipes and hopefully start stocking up.

Have just sent you a pm to your inbox
JackieO xx

Phoolgrrrl

plain flour, self raising flour, cornflour ( I use this in shortbread)
Caster sugar, icing sugar, less essential imo brown sugar
bicarb or soad, baking powder. I haven't used cream of tartare before :S
lemon juice, cinnamon, cocoa powder, other flavours/add ins and as said above
Honey, maple syrup (use for twinks/flapjacks)

I also keep a few value sponge mixs that you just add an egg to and brownie mix you just add water to in case I am short of time and need to make something!

Big bowl to mix in, rolling pin, scales/measuring spoons, bun tray, bun cases (home bargains do pretty ones for cheap), cake tin/s, tart tin, greaseproof paper. Loaf tin depending what you are making. spatula.
Cookie cutters - you can always use an upside down glass if stuck.
Whatever fresh stuff you need, butter, eggs, milk.
An apron!

rachbc

I have in t all times

granulated sugar
demerera sugar
light and dark muscavado
honey
golden syrup
maple syrup
treacle
condensed milk

plain flour
self raising flour
corn flour
semolina
jumbo and quick oats
cocoa
bicarb
baking powder
cream of tartar

poppy seeds
sesame seeds
sunflower seeds
pumpkin seeds
almonds
ground almonds
raw peanuts
cashews
hazlenuts
brazils
peacans

sultanas
cranberries
dates
dried apricots
figs
real candied peel (in whole pieces not chopped)
dessicated coconut

ginger
cinnamon
mixed spice
chinese 5 spice (amazing in gingerbread and banana cakes)
vanilla
lemon juice
lime juice
cocoa

plain, milk and white choc bars

eggs
real butter
white fat (trex/white flora/ lard)

also have the ends of a few packs of stuff I bought in for something such as dried cherries/ glace cherries/ oatmeal. I won't automatically replace as they run out but buy if I need. The other stuff I will replace immediately it runs out. Obviosuly they all have uses beyond baking too so form the basiis of my larder

Justamum

GreenFairy wrote: »

I'd add cream of tartar (makes the best scones ever)

Interesting! How much do you use, and do you use it in place of baking powder or as an added bit of 'oomph'?

moonbabe58

My basics are:

Self Raising Flour
Plain Flour
Bicarb of Soda
Baking Powder
Caster Sugar
Cocoa Powder
Light Brown Sugar
Golden Syrup
Oats
Chocolate Chips
Vanilla Extract

snowgo

I always keep a pack of butter in the freezer in case I run out. It doesn't take very long to defrost if you put in a bowl of water at room temp.

I always have in plastic disposable piping/icing bags, a couple of metal nozzles to use in the end of the bags, and sprinkles for tops of cupcakes. Family much prefer cupcakes with sprinkles/decoration on the top. I use mary berry's victoria sponge recipe for the mix to put in cupcakes as it is a never fail recipe.

I buy disposable plastic piping bags on amazon (cheapest I can find there) as they are so much easier & hygenic than washing out a linen one. Stand the plastic bag in a tall glass, with the top part folded back over the rim, in order to fill it - makes it much easier. I prefer metal nozzles as plastic ones break easy - if you're starting out, a medium star nozzle is good for cupcakes, etc. But avoid icing sets, as they are generally poor value for money unless you are going to be doing lots of icing work. DD has just started baking and she was unsure about using an icing bag - thinking it was going to be difficult - but she was amazed at how easy and gives a good finish on bakes. The key thing is to remember to twist the open end several times after filling, so that the icing doesn't squirt back into your hand when you squeeze the bag. Also, just cut a small bit off the end of the icing bag for putting the nozzle in. You can always make it a bit bigger if the nozzle won't fit.

Sorry if these things seem obvious - but they weren't obvious to my DD when she was icing first time.