In our Cake Craft And Cake Decorating Shop we are frequently asked about what products are best required to begin cake baking and cake decorating? Whether you will be creating a celebration cake or a wedding cake having the correct equipment is essential.
Baking Tins - Having a small selection but high quality baking tins is a good starting point. The most commonly used tins are 6” 8” 10” round and square. Depending on their use these tins can be purchased in 3 inch or 4 inch deep sizes.
Cake leveller - A good sized cake levelling knife 20” or a actual cake leveller is ideal for slicing and cutting cakes straight.
Palette knives - Useful for spreading jam and buttercream and trimming sugar paste. A long bladed straight and short bladed cranked knife are the most useful.
Non Rolling pins – The non stick smooth design is perfect for rolling out icing to cover cakes and the non stick surface makes handling large pieces of sugar paste easy. A 20”and 9” are the most useful and practical sizes.
Smoother(s) – Smooths sugar paste to a beautiful flawless surface. A rounded base edge prevents marking the icing and the square back helps to create a clean angle between sides and base.
Icing tubes (nozzles) and bags – a basic writing tube and star tube are a must. When choosing a bag for piping royal icing, either silicone, greaseproof or a nylon piping bag with an adaptor is perfect.
Tools – a pair of fine bladed scissors, a double ended cutting tool and a sugarcraft knife are the most useful and further cake craft tools can be added at a later date.
Good quality brushes -Round and flat for painting and dusting.
Selection of basic concentrated paste (gel) colours – can be mixed just like paints to create further colours.
Selection of basic cutters - Available in metal or plastic, there is a huge range available and can be collected as you go. A round, rose petal and leaf, ivy leaf, blossom and other shapes such as heart, star cutters are very useful.
Mixing Bowl – A large bowl is essential for mixing cake and icing mixtures.
Paintbrushes – You need a medium brush for sticking models and a fine brush for painting detail.
Spatula – Used for getting cake mixture and icing out of bowls.
Tape Measure – Used for measuring boards, cakes and ribbon.
Additional Equipment
Marzipan spacers - to ensure an even thickness when rolling out marzipan and sugarpaste.
Cake lifter - for easy lifting of larger cakes.
Bake even strips - To assist even baking of the cake, and prevent the outside from overcooking.
Cake thermometer – To test the cake on removal from the oven.
Sugar sifter – Convenient way to dispense icing sugar when rolling out sugarpaste.
Turntable - Not essential but does make cake decorating easier.
Crimpers – A quick and easy way to add decoration to a sugarpasted cake.
Icing ruler – For smoothing across the top of royal iced cakes.
Side scraper – For smoothing around the side of a royal iced cake.
Alphabet cutters – An easy way to create lettering if you are not confident with piping skills.
Number cutters – An easy way to create numbers if you are not confident with piping skills.
Loving Everything To Do With Cakes!
