Cookie Press A cookie press easily pipes beautifully shaped cookies out of a hollow tube with a decorative plate on the end.Cupcake & Muffin Pans These pans are used for muffins and cupcakes, but also make popovers, dinner rolls, tartlets and other treats. Icing Spatulas Available in various lengths with long, thin flexible blades that make it easy to smoothly apply frosting to the top and sides of cakes.Cake Stand Wonderful for presenting fresh-baked cakes on any occasion, a cake stand elevates and showcases your creation to your guests. Measuring Spoons The best measuring spoons have straight rims to allow easy leveling of ingredients and are oval or rectangular to fit into spice jars. Dry Measuring Cups Look for cups with straight edges for easy leveling. Two sets can help avoid washing a cup when working with multiple ingredients.Liquid Measuring Cup These are made of glass or transparent plastic so you can see through the cup for accurate measuring. Scale Easily measures ingredients for perfect accuracy. Look for a model that measures in ¼-oz. increments and has a tare button.Mixing & Prep Bowls A baker will need at least small, medium and large bowls-two of each is best. Very small and extra-large bowls are useful also.Molds Available in a multitude of shapes and sizes, a versatile way to shape treats from chocolate and candy to cookies, cakes and more. Pie Dishes Glass allows you to see when the crust is browned. Earthenware or ceramic conduct heat beautifully to create the best crusts. Tart Pans The most common tart pan is shiny and tin-lined with a removable base and fluted edges. They are available in various sizes. Ramekins These small soufflé dishes are great for baking bread pudding or individual portions of crisps and cobblers for guests. Soufflés A soufflé will almost always rise properly if baked in a deep, straight-sided, round baking dish with ridges on the sides.Find more bakeware at surlatable.com 43

Materials Aluminized Preferred by professionals, aluminum is the best conductor of heat for bakeware. It heats quickly, creating appealing golden-brown crusts, then holds the heat steadily for even baking, and cools quickly when removed from the oven. Aluminized steel is often preferred as it offers the durability and corrosion resistance of a steel pan, coupled with the performance of aluminum. Ceramic and Porcelain Attractive and great for baking desserts from crisps, cobblers and crumbles to bread pudding and baklava. The smooth, nonporous finish is easy to clean and resistant to stains, chips and scratches. Usually safe for oven, microwave, freezer and dishwasher.Silicone Very popular for its easy release of baked goods, flexible silicone bakeware is great for shaping frozen desserts, miniature cakes and mousse-layered pastries. It's perfect for pastries that are difficult to remove from traditional pans such as madeleines and caneles. Nonstick Nonstick bakeware is great for its effortless release and ease of cleanup. Just be careful not to cut in nonstick pans-you might scratch the finish. 44