Baking tools

Measuring

A digital scale is the single most useful baking tool. Ours weighs up to 11 lb (5 kg) on two batteries and has a tare button, so you can zero the bowl and weigh each ingredient straight into it. Magnetic measuring spoons click together in the drawer and come with a leveller for an exact teaspoon of baking powder, and the silicone yolk separator lifts a yolk away from the white without cracking it on the side of a bowl.

Rolling and shaping

The adjustable rolling pin has removable rings at each end that hold it a fixed height above the countertop, which gives pastry, biscuit dough and fondant an even thickness without guesswork. A stainless bench scraper lifts and portions dough and clears the countertop afterwards. Silicone baking mats sit flat on a tray and save on baking paper; the supplier gives no heat rating, so check your oven temperature against the product page before using them.

The dumpling press folds and crimps a filled wrapper in one squeeze, and the sandwich cutter trims the crusts off sliced bread and seals the edges into a pocket.

Batter

The pancake batter dispenser holds a jug of batter and releases a measured pour when you squeeze the handle, so every pancake, crumpet or cupcake comes out the same size and the stovetop stays clean. Fill it from a jug rather than straight from the mixing bowl, and rinse it soon after use so the batter does not set in the spout. Thin batters pour best; a thick muffin mix is better spooned.