For beginners, here is a list of equipment that will prove useful for home baking.
A medium/high capacity convection or gas oven. If you frequently use a microwave oven, then many reputed companies manufacture two-in-one convection and microwave ovens.
Tins and Pans
An 8” or 9” round cake tin. A removable bottom is not a necessity but it is a plus.
A 12 cup muffin pan – Muffins add variety and excitement to baking. Usually, most cake recipes allow to be baked as muffins too. If you use paper muffin-liners, then your greasing and cleaning efforts can be considerably reduced.
Baking sheet – for cookies, water-baths (for puddings or soufflés you need the ramekins to be kept in water while they bake, to control the temperature and prevent the surface from cracking) and roasting vegetables.
A 9” square tin for brownies and puddings – This is not really something you desperately need. But who likes rounded brownies!
Bundt pans give a classic crust to pound cakes but you can pass if you are not particular about the shape.
Dry and liquid measures
Available in plastic and metal. A metal set is recommended for longevity as well as for increased eco-friendliness. Dry measures should be filled to the rim and levelled. Liquid measures are plastic or glass pitchers with graduations on the side.
These help cool your cake on all sides with lot of air-circulation. For patient bakers who can wait for the cake to cool down before digging in or icing it, this is a must-have!
Parchment or wax/butter paper
This helps prevent the contents from sticking to the pan. It also ensures the crust on the sides, both in cakes and in pasta or lasagne, doesn’t burn or harden too much.
This is great for blending dry and wet ingredients together and for whipping cream.
Stainless steel or glass bowls will suffice to mix the batter and as a double-boiler over a sauce pan to melt chocolate or butter.
Ramekins – For single-serving desserts such as puddings and soufflés.