Pastry Equipment

Having the right equipment can make pastry making much more precise, simple, and therefore more enjoyable. Cake boxes and cake decorating supplies are also essential in this process.

In this article, we highlight the essential pastry equipment used by pastry chefs. The right tools allow you to create excellent productions and properly utilize cake boxes and cake decorating supplies.

Packaging and Pastry Trays

Pastry Thermometer

To execute your recipes with precision, it is essential to measure temperatures accurately, and a digital probe thermometer will help you achieve better results. Cake decorating supplies often include these thermometers for precise temperature measurements.

Digital thermometers are precise and easy to read. Some models even have alarms that notify you when the desired temperature is reached. Avoid short probe thermometers and opt for one with a cable probe. This way, you can measure the temperature of boiling sugar without burning yourself, and check the temperature inside baked goods (cakes, bread, etc.) without opening the oven.

Ensure that the thermometer can measure both boiling liquids and cold products. A temperature range of -10 °C to +220 °C should be sufficient.

An oven thermometer is an inexpensive tool that can save you from baking errors by helping you control oven temperatures accurately.

Pastry Scale

A digital scale is preferable. Scales come in various price ranges, with or without additional features like removable plates. When choosing a scale, check the weighing unit, capacity, and readability. In pastry, a scale that measures in 1-gram increments provides the necessary precision for accurate measurements.

Pastry Timer

A good timer should measure both seconds and minutes. Some timers can track multiple times simultaneously, which is useful for managing different stages of a recipe.

Molds

Molds come in various shapes and materials, such as circles, squares, spheres, pyramids, and domes.

Silicone molds – Versatile, they can be used both in baking and freezing. Their flexibility allows easy removal of products. They are easy to clean and don't take up much storage space. There are some pretty amazing silicone mold designs on the market. With silicone molds, you can also find sharp-edged shapes, great if you need to get results with cold desserts, it's recommended to cool them perfectly before removing them from the mold.

Perforated molds: Perforated silicone molds are made of silicone and fiberglass and facilitate work in the laboratory. Their distinguishing features, such as high-quality materials and perforated texture, allow for even heat distribution and moisture release, reducing baking times and ensuring a perfect result. With perforated molds, you can make various sweet and savory preparations, such as classic and modern tartlets. Cake boxes are perfect for transporting these delicate creations.

Polycarbonate molds: Polycarbonate molds are ideal for shaping chocolate, easy to handle, and leave a perfect shine on the finished chocolates. Moreover, chocolate shapes with 3D designs or sharp corners can be well "tapped" to avoid air bubbles in the chocolates. Thanks to the sturdiness of polycarbonate, they can be used multiple times. Cake decorating supplies often include such molds for creating intricate designs.

Tart molds - Tarts can be made in shallow molds with fluted sides or bottomless stainless steel rings. If you prefer fluted molds for large cakes, or with a removable bottom to minimize the chances of breaking when removing the cake from the mold.

Caramelizer torch

Temperature plays an important role in professional pastry making, especially when combining ingredients. In many cases, the closer they get to temperature, the better they combine. Having a simple torch will be useful if you need to soften butter or create an emulsion when your ingredients are too cold. Holding the torch on under the stainless steel bowl, you can gently heat the mixture.

Great for caramelizing sugar on crème brûlée.

Stand mixer

A kitchen robot is not essential for making sweets, but it saves time and minimizes effort. Its versatility makes it the indispensable machine in small bakeries and pastry shops. Its main feature is the interchangeable tools that can be used: a hook for kneading, a mixing spatula, a whisk, allowing the user to develop a wide range of products. The removable bowl makes it easier for the user to extract the dough or to add ingredients or for further manipulations. Its variable speed allows different levels of mass mixes. Cake decorating supplies often include various attachments for these mixers to enhance functionality.

Kneading hook: allows kneading cakes, pizzas, croissants, cookies, etc.

Mixing paddle: allows mixing creams, masses, etc.

Whisk: allows whisking egg whites, whipped cream, meringues, mayonnaise, soft creams, etc.

Silicone mats

Just like silicone molds, these can be used in the oven or freezer. They provide a great non-stick surface that does not dry out in the oven or wrinkle when in contact with wet ingredients, like parchment paper. Additionally, they are reusable. These mats are available in different sizes to fit different shapes of baking trays. Never cut anything while the product is on a silicone mat.

Rolling pin

A rolling pin helps roll out and shape all doughs, from puff pastry to shortcrust pastry, egg pasta, or leavened doughs. For a beginner, the roller type is easier to use and requires less pressure than the wooden rolling pin. Always choose high-quality woods or materials like stainless steel or polyethylene that will not deform or change over time. Cake boxes are essential for transporting and presenting your perfectly rolled creations.

Cooling and pouring racks

Essential pastry equipment to help air circulate around the cake or cookies just baked, avoiding swelling. A rack, especially the one with crossed wires, holds baked goods well and allows air to circulate around the products for faster and more even cooling. We recommend having at least two so you can cool both cookies and all types of cakes or baked goods. Cake decorating supplies often include cooling racks for this purpose.

Perforated rings

Round, square, triangular, and rectangular rings in perforated steel, ideal for tarts, tartlets, cakes, and quiches, developed by De Buyer in collaboration with Ecole du Grand Chocolat Valrhona. Stainless steel rings with holes are perfect for baking shortcrust or puff pastry. The rings have holes for uniform tart baking. The straight edge allows for an impeccable finish to your baked goods. The rings are slightly flexible for easy release of the baked product, and the ring always returns to its original shape. They can be used in the freezer, chiller, temperature blast chiller, refrigerator, and microwave oven. Silikomart has also created the Tarte 4.0 project with micro-perforated rings in non-stick thermoplastic composite material for:

∙ Uniform baking

∙ They are non-deformable

∙ Non-stick

∙ No need to grease them

∙ Dishwasher safe

∙ They have high thermal stability

∙ They can be used as a cutter

Funnel dispenser:

An indispensable tool in pastry for portioning and distributing fluid batters, sauces, jellies, chocolate, fluid creams. Made of sturdy stainless steel, they allow precise and quick measurement and dosing in silicone molds or polycarbonate molds or any cake pan, tartlet, etc. Funnel dispensers have a piston that is controlled by a handle; it opens and closes the outlet nozzle, preventing the improper pouring of the mixture to be dosed. Professional funnels have different outlet nozzles. Cake decorating supplies often include various funnel nozzles for precise application.

Cristina Passarotto