Offset Spatula: A 3- or 4-inch spatula makes spreading fillings and swirling frostings a snap. Melon Baller: Scoop tops out of cupcakes to make pockets for fillings. ![]() Rolling Pin: Small plastic or silicone rolling pins are an inexpensive addition for fondant creations. Some mixers come with various attachments and built-in timers. Lots of brands exist, but Ateco and Wilton are widely available.Įlectric Hand-Held Mixer: Cream butter and sugar with ease, and whip egg whites and cream to firm peaks. Keep a stash of disposables if you use lots of colors of icing at one time.īasic Pastry Tip Set: Start with a basic set plus a couple of big tips, and build from there. Look for flexible, washable plastic or cloth. Pastry Bag: Sealable plastic bags with the corner snipped off will work well enough, but the ease of using a real pastry bag makes having one or two worthwhile. These inexpensive additions to your kitchen are great tools for making your cupcakes look like a pro baked them. Squeeze Bottles: They're a simple, easy-to-clean alternative to pastry bags, and they make it easier to work with loose fillings and decorative icings. Silicone is a Food Network Kitchen favorite because it’s heatproof. Wooden Spoon: They're good for stirring ingredients together.įlexible Spatula: Have a narrow, a medium (with or without a scoop) and a large flat one for folding ingredients into a batter or scraping every last drop out of the mixing bowl. Silicone or foil liners can be used alone on a baking sheet. Plus, they can add an element of style with color or pattern. Liners: These help cupcakes release from the tins, keep the cakes moist, and make for easy and clean handling. Measuring Spoons: Have one set of measuring spoons with tablespoons, teaspoons, 1/2 teaspoons and 1/4 teaspoons, preferably in metal, and keep them connected by a ring. Whisk: A nice, big, sturdy whisk is the original hand mixer, great for stirring together dry ingredients or whipping by hand. Food Network Kitchen chefs use sturdy nonstick metal ones with a rolled edge. Two 24-cup mini tins make a nice addition. ![]() Muffin Tins: Two 12-cup tins will do for most occasions. Also, have a set of flat-topped measuring cups in 1-cup, 1/2-cup, 1/3-cup and 1/4-cup measures for dry ingredients like flour, sugar and cocoa. Measuring Cups: Have a 2- or 4-cup spouted transparent glass or plastic measuring cup for wet ingredients (think water, oil and milk). Timer: This is the most-accurate way to project when cupcakes might be done - and it happens fast with cupcakes. Food Network Kitchen chefs like deep stainless steel bowls, as they are light and durable. Mixing Bowls: Have three - a small, medium and large - that measure from about a quart to up to 2 quarts. Skewers: Bamboo skewers are Food Network Kitchen chefs' favorite cake testers, but toothpicks work just fine, and so does a paring knife, for that matter (you’ll be icing over the cut anyway). Cooling Rack: Circulating air cools down cakes quickly to preserve the best texture.
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