Essential Tools

Honestly, you don’t need that much equipment to bake the recipes in this book. This list includes everything I use, and you probably own most of these things already.

□ Rimmed baking sheet, 10 x 15-inch with 1-inch sides (for roulades and jelly rolls)

□ Cookie sheets (2), 13 x 18-inch

□ Square cake pan, 8-inch (for blondies)

□ Rectangular cake pan, 9 x 13-inch (for brownies)

□ Round cake pans (3), 6-inch (for triple-layer cakes)

□ Round cake pans (2), 9-inch (for double-layer cakes)

□ Loaf pan, 9 x 5 x 3-inch

□ Cupcake/muffin pan, 12-well

□ Pie pan, 9-inch

□ Tart pans with removable bottoms (6), 4-inch

□ Springform pan, 9-inch

□ Nonstick skillet, 12-inch

□ Saucepan, 2-quart/2-liter

□ Mixing bowls, small, medium, and large

□ Stand mixer or handheld electric mixer

□ Kitchen scale

□ Wire rack

□ Measuring cups

□ Measuring spoons

□ Palette knife or offset spatula

□ Pastry brush

□ Large whisk

□ Rolling pin

□ Rubber spatulas

□ Ruler

□ Scissors

□ Large fine-mesh sieve

□ Wooden spoons