WHAT IS GOOD - Sainsbury's Let's Get Baking

Essential Baking equipment

What you'll need

You don't need lots of equipment to begin baking - with just a few basic bits, you you can make any of our recipes. Start with these essentials, and add new pieces to your collection as you go along.

Which tins?

Basic cake tins are necessary for standard cakes, such as a Victoria sponge. They come in a range of sizes - 20cm and 23cm are the most commonly used.

• Springform tins have a clip on the side that you release to allow you to remove the cake easily, making them good for delicate cakes.
• Loose-bottom cake tins allow you to lift the cake out of the tin easily before removing the bottom of the tin - perfect for cheesecakes.
• Muffin and bun trays usually have 12 'holes' so you can make batches of small cakes, tarts or muffins at a time.
• Other useful tins include loaf tins for breads and loaf cakes, and Swiss roll tins for traybakes. Look for special tart tins - these are shallow tins with a fluted edge designed for pastry-lined bakes like tarts and quiches

Measuring and mixing

• Scales (digital offer the most accurate weighing results)
• Measuring jug
• Sieve
• Mixing bowls
• Wooden spoon and metal spoon (for folding in dry ingredients) Rolling pin
• Spatula (preferably silicone)
• Whisk (electric or hand)
• Cutters (for cutting pastry into shapes)

Finishing touches

A metal skewer is useful for testing when cakes are cooked, and you'll also need a wire rack for cooling things on once they're out of the oven. A pastry brush is a must-have for brushing and glazing. For icing cakes and biscuits, a flexible pallete knife will make the job easier, while a piping bag and assorted nozzles will let you create fancier finishes. Finally, a selection of attractive tins or our cardboard cupcake boxes are useful for storing and transporting your bakes.

Conversions and cooking times

Storing and serving

While it's tempting to eat all your freshly baked goods in one go, it's more than likely you'll want to enjoy them over a few days. Keep your cakes fresh in tins and boxes, or freeze them to enjoy at a later date.

Can I freeze it?
Most cakes, biscuits and other sweet treats freeze well. Allow them to cool completely, then wrap in clingfilm and place them in freezer bags. When freezing biscuits or cookies, you may want to place a sheet of greaseproof paper between each one so that they don't stick together! Allow them to defrost fully before eating.

Food storage solutions
All baked goods should to be kept in an airtight container if you want them to stay fresh for as long as possible. Use either plastic food storage boxes or cake tins. And remember that some things - like parkin and gingerbread - actually improve with keeping, if you're able to keep temptation at bay.

Did you know...?
1. Choose bakeware with inbuilt storage, like cake tins with clip on lids and built-in handles
2. Keep cookies fresher for longer in airtight jars that will prevent them turning soft
3. Always cool your cakes and biscuits completely before storing - the steam given off by warm goo will make them go soggy
4. Layer cookies between waxed or parchment paper, this keeps them from sticking together or losing crispness

Techniques

Folding in ingredients

This simply means adding dry ingredients - flour, raising agents, fruit etc - to a creamed cake mixture of butter, sugar and eggs. To do this, use a large metal spoon and gently combine the ingredients, in the shape of an eight - that way you won't lose lots of air from your mixture.

Baking blind

This means part-cooking a tart or flan case before adding the filling. First, line the tin with pastry then add a piece of greaseproof paper or foil. Pour in ceramic baking beans or dried pulses. Bake in a hot oven, for about 10 minutes (check the recipe). You can also bake blind by gently pressing the prongs of a fork over the base of the pastry, then brushing with beaten egg.

How to test if a cake is cooked

Remove the cake from the oven then insert a skewer into the centre of the cake. Draw it out. If there is still raw cake mix on the skewer, the cake is not cooked, so return it to the oven and test again in 10 minutes. If it comes out clean, your cake is ready. 

Piping icing

When making icing, add the water a little at a time to avoid the mixture becoming too liquid. Make sure your icing is smooth and place a small amount into a piping bag, then twist the bag so that the icing is pushed into the end. Hold the bag in between your thumb and first two fingers. Touch the cake with the tip of the tube, while lightly pressing the bag - even pressure is important. As the icing starts to come out, lift the tube up from the surface. You can buy different types of nozzles depending on the type of cake and the effect you want to achieve.

If you don't have a piping bag, fold a piece of greaseproof paper into a large triangle, snip off the pointed end and you have a paper cone that will work just as well. A plastic freezer bag with the corner snipped off also solves the problem.

How to melt chocolate

Break the chocolate into pieces then add them to a bowl. Place the bowl over a pan of simmering water (making sure the water does not come into contact with the bowl or the chocolate, or it won't melt!). Leave to melt, stirring occasionally. You can also melt chocolate in the microwave on low for 2-3 minutes. Stir halfway through.

Kneading bread and pizza dough

Make sure the dough can be gathered into a ball - if not, add a bit more flour to make it less sticky. Turn it onto a floured surface then knead using the ball of your hand, pushing the dough away from you then folding it back over. Do this until the dough is soft and smooth. The time will vary depending on the type of flour you use.