Beginner’s Guide to Baking at Home: Tools, Ingredients and Essentials & Starter Recipes

 

Start to Baking - Beginner's Guide

Starting your baking journey from home can feel overwhelming, but with the right tools and a few tried-and-tested recipes, you’ll be whipping up cakes and cupcakes in no time. This guide will walk you through must-have baking tools, their uses, ideal sizes, and three beginner-friendly recipes — perfect for any home baker.

Essential Tools & Equipment for Beginner Bakers

Tool/Equipment

1. OTG Oven (Oven Toaster Grill)

Used for baking cakes, cookies, bread, and grilling. Unlike microwaves, OTGs provide even baking.

18L to 30L or 40L  (ideal for small batches)

2. Hand Mixer / Egg Beater

For mixing cake batter, beating eggs or whipping cream. Saves time over hand mixing.

300W to 500W with 2 attachments. Common brands like Philips, Murphy Richards, 

3. Mixing Bowls (Set)
To mix dry/wet ingredients, or for whipping. 3 sizes - small, medium, large (prefer stainless steel or plastic or glass mixing bowls)

4. Measuring Cups & Spoons
For accurate measurement of ingredients. Baking is all about precision

Standard set (1 cup, ½ cup, ¼ cup, etc.)

5. Weighing Scale/Digital Kitchen Scale

To measure ingredients by weight, especially flour and butter.
Digital scale up to 5kg

6. Cupcake Tray (For baking cupcakes or muffins.)

6 or 12 cavity non-stick tray Cupcake Tray 

7. Cupcake Liners
Placed inside cupcake tray to hold batter. Makes cleanup easy and looks cute!
Standard-size paper liners

8. Aluminum Cake Tin

Used to bake butter or sponge cakes.

6" or 7" round or square aluminum Cake Tin

9. Whisk & Spatula

For gently folding batter or mixing without deflating. 1 large silicone spatula + 1 whisk

10. Sieve (Strainer)

For sifting flour and dry ingredients. Removes lumps and adds air. Medium mesh Flour Sieve

11. Cooling Rack

Helps cakes and cupcakes cool evenly without becoming soggy.

12. Toothpick or Thin Wooden Skewers

Used to check if a cake is fully baked — insert into the center; if it comes out clean, the cake is done.

13. Turntable (Cake Decorating Stand)

A rotating platform that helps in evenly frosting and decorating cakes, especially layered ones.

14. Butter Paper (Parchment Paper):

Lining cake tins with butter paper prevents sticking and makes demoulding easier. It's also used while sieving maida or powdered sugar. 

15. Oven Gloves (Heat-resistant Mitts):

Protect your hands while handling hot trays or cake tins from the oven.

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Common Ingredients Used in Baking a Cake 

1. Maida (All-purpose flour)

The base of most cakes; provides structure. I usually use Elite brand maida. 

2. Sugar (Granulated or powdered)

Sweetens the cake; also helps with texture and moisture. ( Powdered sugar is often preferred for better mixing.)

3. Butter (Unsalted)

Adds richness, flavor, and moisture. Can be substituted with oil for lighter cakes. Use Amul, Milma or Milky Mist brands, Nandini, 

4. Oil (Neutral oils like sunflower/refined)

Keeps cakes moist; used in eggless cakes or sponge cakes.

5. Eggs

Helps in leavening and gives structure and softness. Room temperature eggs work best. 

5. Milk

Adds moisture and richness.

6. Baking Powder

Leavening agent that helps cake rise. ( Use fresh powder; old powder won’t give a good rise.)

7. Baking Soda

Another leavening agent, especially in eggless cakes.( Usually used with acidic ingredients like curd or vinegar.)

8. Vanilla Essence

Adds flavor and removes eggy smell. Use good quality essence (like Bush, Fab, or Bakers).

11. Curd/Yogurt

Acts as a leavening and moistening agent in eggless cakes.

12. Condensed Milk (Milkmaid or Milky Mist)

Common in eggless cakes; adds sweetness and creaminess. ( Often used in simple vanilla or chocolate eggless cakes.)

13. Cocoa Powder

For chocolate cakes. Adds deep flavor ( Popular brands like Weikfield, Hershey’s).

14. Salt

Balances sweetness and enhances other flavors.( Just a pinch is enough.)

15. Corn flour (optional)

Sometimes added to make the cake lighter.( Often used in sponge cake recipes.)

16. Lemon Juice/Vinegar

Reacts with baking soda in eggless cakes.


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Baking Tips:

• Sieve dry ingredients like maida, baking powder, and cocoa powder to prevent lumps.
• Butter and eggs should ideally be at room temperature.
• Weighing ingredients is more accurate than using volume measurements (like cups).

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3 Easy Baking Recipes to Start With for a beginner

1. Simple Vanilla Cupcakes

Light, fluffy, and perfect with or without frosting.

Ingredients:

• Maida – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Eggs – 2
• Milk – ½ cup
• Butter – ½ cup (softened)
• Vanilla essence – 1 tsp

Steps:

1. Preheat your OTG to 180°C.
2. Beat sugar and butter until creamy.
3. Add eggs one at a time, then mix in vanilla.
4. Sift in flour and baking powder. Add milk gradually to form a smooth batter.
5. Line cupcake tray with liners and fill ¾ full.
6. Bake at 180°C for 20–22 mins. Check with a toothpick.

2. Classic Butter Cake

A rich and buttery cake that’s ideal for tea time or birthdays.

Ingredients:

• Maida – 1 cup
• Unsalted butter – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Baking powder – 1 tsp
• Milk – ¼ cup
• Vanilla essence – 1 tsp

Steps:

1. Preheat OTG to 170°C.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time and beat well.
4. Sift flour and baking powder, then mix in gently.
5. Add milk and vanilla, mix to smooth consistency.
6. Pour into greased 6” round tin and bake for 35–40 mins.

3. Basic Sponge Cake (No Butter)

Soft and airy, this sponge is great as a base for layered cakes.

Ingredients:

• Maida – 1 cup
• Eggs – 4
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Vanilla essence – 1 tsp

Steps:

1. Preheat OTG to 180°C.
2. Beat eggs and sugar on high speed for 6–8 mins until pale and fluffy.
3. Fold in sifted flour and baking powder gently.
4. Add vanilla essence.
5. Pour into lined 7” round tin and bake for 25–30 mins.