We asked our favourite bakers for the baking essential they wouldn’t enter a kitchen without:
“Use a flat metal griddle for scones, Welsh cakes, naans and tortillas. Heat it up in the oven for pizza that knocks spots off your local delivery,” says baker Dan Lepard.
“Baking, more than any other sort of cooking, is about measurement, so you need good electronic scales for accuracy and reliability,” says Lepard.
“A palette knife is essential. You need it to be super-thin and good quality so it will last. This does the job,” says The Great British Bake Off winnerJohn Whaite.
Turn the tables
“A tilting turntable lets you rotate the cake as you decorate it. The non-slip top helps avoid accidents,” says cake company director Peggy Porschen.
“These are great for when I need to prep all of my food. I love having them in all different sizes, and the spoons too,” says cookery book writer Lorraine Pascale.
“Induction hobs give off a controllable, even heat so are perfect for keeping sugar syrups warm for glazing,” says Rob Cottam of Leiths School of Food and Wine.
(From £63.16, amazon.co.uk)
“A good metal scraper is my most indispensable tool; I use it for everything from portioning dough to chopping cold butter for pastry,” says east London baker Lily Vanilli.
“This is ideal for adding that perfectly sharp zest to cake.” says TV chef Rachel Allen.
Rachel’s Everyday Kitchen (Harper NonFiction, £25) out 12 September
Put a lid on it
“Every baker should have lidded mixing bowls. It makes it so easy to prove dough – no damp rags!” says Whaite.
John Whaite Bakes (Headline, £9) out now