Baking cupboard checklist
Ingredients first, then the tins and tools. Everything here has a shelf life worth checking: baking powder that is two years old is just powder.
41 items
Makes your own editable copy. No account needed.
The items
- Flour and sugar
- Plain flour
- Self-raising flour
- Strong bread flour
- Caster sugar
- Icing sugar
- Soft brown sugar
- Raising agents — check the dates
- Baking powderHalf a teaspoon in hot water should fizz hard. If it does not, that is your flat cake.
- Bicarbonate of soda
- Dried yeast
- Fats, eggs and dairy
- Butter, unsalted
- Eggs×6
- Milk
- Neutral oil
- Double cream, when a recipe needs it
- Flavour
- Vanilla extract, not essence
- Cocoa powder
- Chocolate, dark and milk
- Ground cinnamon and mixed spice
- Ground almonds
- Dried fruit
- Jam
- Lemons for zest
- Salt, fine
- Tins and tools
- 20cm sandwich tins×2
- Loaf tin
- Muffin tin
- Cooling rack
- Scales that measure to the gram
- Rolling pin
- Palette knife
- Piping bag and a couple of nozzles
- Paper and wrapping
- Baking parchment
- Muffin cases×24
- Foil
- A tin that actually keeps a cake
Makes your own editable copy. No account needed.
Questions people ask
- Does baking powder go off?
- It does, quietly. Drop half a teaspoon in hot water — if it does not fizz hard, replace it. Flat cakes are usually this and not the recipe.
- What tin do you need first?
- Two 20cm sandwich tins and a loaf tin. Between them they cover most cakes, and a traybake works in a roasting tin you already own.