The amount and type of equipment you will use very much depends upon how much baking you do and whether it is for pleasure or profit. Whilst it is possible to spend a lot of money on equipment, it is best to concentrate on a few basic items to begin with and add more as you need them.
Below is a list of basic items:
- Bowls – A selection of different size bowls is necessary for both mixing and weighing ingredients. These can be made out of glass, plastic or stainless steel to suit your taste and budget
- Spoons – Again a selection of tablespoons, desertspoons and teaspoons are reqired (it is not necessary to purchase cooks measuring spoons) along with wooden spoons for mixing
- Spatula – whilst not essential, it is a very useful tool for removing mixture from around the mixing bowl
- Knives – A small knife is useful for cutting cherries whilst a round bladed knife can be used for cutting butter and lard.
- Scissors – Useful for cutting up fruit such as prunes and apricots also for cutting greasproof paper
- A set of scales
- Whisk – for beating eggs and cream
- Pastry brushes – Very useful for greasing tins with melted lard and also for brushing pastry with milk and “feeding” cakes with alchohol.
- Cake tins
- Cooling racks
In this post I am going to concentrate on the equipment needed for modest baking for pleasure.
Scales
Whilst it is possible to bake well without scales, it takes a very experienced cook to bake consistently without weighing the ingredients first.
Scales come in all shapes and sizes and the only real criteria is that they should be accurate. However I have found that the digital flat or block scales are particulary useful. These scales are highly accurate and as you use your own bowl, it is possible to add all the ingredients to that bowl, resetting after each addition. This has the benefit of less washing up and is particularly useful when baking small items such as scones, rock cakes etc. However, when it comes to large celebration cakes, I would recommend wieghing out all the ingredients first. Salter make a particularly nice stainless steel block scale which looks very chic on the work top. These scales are available from www.lakeland.co.uk at £39.99 and are really worth paying that bit extra for.
Cake Tins
These can be as inexpensive or expensive as you wish. Cheaper tins are often thinner with a greater risk of the cake burning before being cooked, however this can be overcome by following my quide to lining the tin before baking the cake.
I prefer to use loose bottom tins, as you have more control over the removal of the baked cake, this is especially important if the cake is large or a sponge cake which could break.
Purpose made shaped and novely cake tins can be purchased or hired from many cake decorating shops. This is especially useful if you are making a ‘one off’ cake in that particular design.
Clean baked bean tins can also be used to make individual fruit cakes and also to make the base of turretts for fairy castle cakes.
Difficulty 
(1)
This is an easy recipe for those with little or no experience
This recipe was given to me by my Grandmother many years ago. It is quick and easy to make and produces a delicious cake which is lovely and moist after only 1-2 days, making it an ideal cake for last minute baking for Christmas, a birthday or just simply as an every day treat.
If the cake is to be eaten without decoration, sprinkle demerara sugar on the top before baking to give a delicious crunchy topping.
Ingredients
5 fl oz (150 ml) Water
12 oz (360g) Mixed Fruit
1 tbs Golden Syrup
1 tsp Mixed Spice
5 oz (150g) Margarine (for dairy free, see Coconut Oil)
4 oz (120g) Demerara Sugar
2 Eggs (beaten)
8 oz (240g) Self Raising Flour (Sifted)
½ tsp Almond Extract
7″ round cake tin, greased and lined
Method
Sieve Flour and Mixed Spice together and put to one side.
Put Water, Margarine, Mixed Fruit, Golden Syrup and Demerara Sugar into a saucepan and bring to the boil. Simmer for 15 minutes and set aside to cool until just warm.
When mixture is cool, add Beaten Eggs and mix thoroughly then fold in the Flour and Spice mix. Finally mix in the Almond Extract.
Pour mixture into prepared tin and cook at:
- 150º C, 300º F or Gas Mark 2 for first half hour, then
- 120º C, 250º F or Gas Mark ½ for a further hour or until cooked
Leave cake in tin until cold, then turn out, wrap in greaseproof paper and store in an airtight container for 2-3 days.
Difficulty 
(3)
Some experience rquired as correct consistency needed to stop fruit and decorative nuts “sinking”
This light, fruity cake is a delicious alternative to the heavier Christmas Cake and is ideal if you do not like either marzipan or icing.
Ingredients
6 oz (175g) Softened butter (a soft margarine can be used if preferred)
6 oz (175g) Light soft brown sugar
half tsp Almond extract
7 oz (200 g) Plain flour
1 level tsp Baking powder
half tsp Mixed spice (optional)
6 oz (175g) Sultanas
6 oz (175g) Currants
2 oz (50g) Chopped cherries
1 oz (25g) Ground almonds
3 Large eggs
Whole blanched almonds (to decorate)
To Make
- Grease and line an 8″ round cake tin
- Heat oven to 160 deg C, 325 deg F, Gas mark 3
- Weigh out all the fruit and mix into the flour and mixed spice (if using)
- Cream the butter, sugar, ground almonds and almond extract untill light and creamy
- Add the eggs, one at a time, beating after each addition
- Gently fold in the flour and fruit mix
- Put mixture into the tin, spread out and flatten top
- Wrap newspaper round outside of tin and place in oven
- Bake for half an hour (when a light crust will have formed) then pull the cake on the oven shelf out (do not remove from the oven) and carefully place the whole blanched almonds in a decorative pattern on the top of the cake
- Continue baking for approx three quarters of an hour or until a warmed skewar comes out clean
- Leave in tin until cold
- Remove from tin and feed if liked (one tablespoon brandy mixed with one tablespoon of whisky is nice)
- Wrap in greaseproof paper and store in an airtight container
Small 4″ Dundee cakes can be baked at the same time and make ideal gifts.
Difficulty 
(2)
An easy fruitcake which can be used for any occasion
Ingredients (to make an 8″Round or 7″ Square Cake)
10 oz (275 g) Currants
6 oz (175 g) Sultanas
3 oz (75 g) Raisins
3 oz (75 g) Glace Cherries quartered
3 oz (75 g) Mixed cut peel
3 oz (75 g) Flaked almonds
Grated rind of one lemon
2 tbls Milk
7 oz (200 g) Plain flour
1.5 tsps Ground mixed spice
2 oz (50 g) Ground almonds
6 oz (175 g) Dark soft brown sugar
6 oz (175 g) Softened butter
1 tbsp Black treacle
4 Eggs
Prepared cake tin
Method
Set oven to 160 deg C, 325 deg F or Gas mark 3
Weigh out all the ingredients. Stir mixed spice into flour and then stir in all the fruit until it is well coated.
Mix butter, sugar, treacle and ground almonds together until soft and the mixture has become lighter. Mix in the eggs, one at a time, mixing well after each addition.
Fold in the flour, fruit and lemon rind, a little at a time, stirring just enough to ensure it is all evenly mixed. After half of the flour/fruit mix has been added, stir in one tablespoon of the milk. Add the second tablespoon at the end if the mixture seems too stiff. It should not be sloppy but stiff enough to fall off the spoon in large lumps.
Spoon mixture into the prepared tin and spread out to make a fairly flat surface. Tie the newspaper round the outside and place in the centre of the oven.
Cook for approx one hour (checking and adjusting temperature if cakes begins to rise) then reduce to 150 deg C, 300 deg F, Gas mark 2 until the skewer comes out clean (approx half to three quarters of an hour).
Leave to cool in the newspaper for an hour, remove newspaper and leave in tin overnight before removing, “feeding” and storing.
