Baking Supplies descriptions






General Merchandise

This Department is currently being used as an area that contains all items not belonging to another conventional Department.

Baking Supplies

Tools and supplies intended for use while preparing and serving baked goods.

Cake Decoration

Items or tools used for decorating cakes after they have already been baked.

Cake Candles

Candles made to be stuck in cake before lit. Usually thin and around 4 inches in height, but can also come in various shapes and sizes, such as larger candles shaped as numbers or letter.

Decorating Bags/Tips

Thin, disposable plastic bags in triangular shape, made to be filled with icing or frosting. Fitted with a tip on the thin side of the bag that controls the width and shape of the frosting as it is pushed out of the bag and onto the baked good. Used for putting icing or frosting on pastries, as well as filling pastries, or shaping savory foods like whipped butter or mashed potatoes.

Fondant Molds

Fondant is an edible icing used to decorate or sculpt cakes. It’s denser than other kinds of icing, so it keeps its form even when manipulated (whereas other icing would spread more thinly or break off entirely. Fondant molds are made of silicone and come in various shapes and sizes. Users place fondant icing into mold and wait for it to harden, then they remove the hardened fondant from the mold and use it to decorate or shape cake.

Cake Toppers

Decorative, non-edible items for placement on top of cakes. Come in different shapes and sizes, including thin, wide toppers with messages in text (ie “Happy Birthday!”) or figurines (ie a bride and groom).

Measuring Cups & Baking Utensils

Tools used in the preparation of baked goods, before they have been baked. May be used for measuring, mixing, shaping, etc.

Measuring Cups

Cups with markers on sides indicating various measurements, including cups or ounces. Can include handle or no handle. Usually made of either clear glass or plastic.


Cooking utensils consisting of long, narrow handle and a series of oblong wire loops connected at the end of the handle. Used for mixing or blending ingredients in a bowl.

Cookie Cutters

Baking tool used for cutting cookie dough into various shapes before baking. Users place cookie dough in an even layer and press cookie cutter into the dough, then remove the resulting shaped piece. Come in various shapes and sizes. Usually made of plastic or stainless steel.

Measuring Spoons

Series of spoons used to measure quantities of ingredients. Sizes range from 1/16 tsp to 1 tbsp. Spoons are usually stored together, with the smallest spoon fitting into the next largest, and so on.

Remaining Baking Utensils

All baking utensils not defined by other specific nodes.

Rolling Pin

Cylindrical food preparation tool used to flatten dough. Generally made of wood or plastic. Two main types of rolling pin exist: rollers and rods. Rollers are thick cylinders with handles at each end. Rods are thin, tapered batons.


Baking tool consisting of a cup attached to the end of a handle. The cup is a very fine strainer, used to aerate and break up lumps in flour. User pushes flour through strainer cup.

Candy Stick

Thin, cylindrical sticks used to attach to a piece of candy (like a lollipop) or a small piece of cake (like a cake pop). Usually made of plastic or cardboard paper.


Containers used for cake or pastry batter. User pours batter into mold before baking so resulting cake or pastry is shaped like the mold. Used for cupcakes, bundt cakes, donuts, etc. Typically made of silicone or steel.

Remaining Measuring Utensils

All measuring utensils not defined by other specific nodes.

Cookie/Cake Lifter

Thin stainless steel blade used to lift cakes or cookies. Typical size for a cake lifter is around 8in x 8in, with a handle on one end of the square blade.

Cooling Racks

Grid of stainless steel wire, used when cooling baked goods. Small pegs on the bottom ensure airflow below the baked good for even cooling.

Pastry Brushes

Small brushes used for spreading glazes or sauces over pastries. Usually about an inch wide and can be made of either silicone or animal bristles.

Baking Mats & Parchment Papers

Baking mats are thin sheets of silicone, used by placing on baking sheet as a non-stick alternative to oil or parchment paper. Alternatively, parchment paper is thick, non-stick paper used as a liner on baking sheets.

Scrapers & Spatulas

Scrapers are thin blades (made of plastic or stainless steel) used for scraping or splitting dough, or scraping ingredients from a surface to a mixing bowl. Wide handle attached on one end. Spatulas are composed of a long, thin handle with a rectangular-shaped tool attached at the end of the handle. Used for lifting, flipping, or folding while baking and cooking.

Baking Cups

Paper or foil cups used as a liner/container for muffins and cupcakes.

Pastry Blenders

Baking utensil used in dough-making process, mixing flour into a hard (solid) fat. Made of thin metal strips or wires, curved in a semi-circle and attached to either end of a wide handle.

Mixing Bowl

Mixing Bowl

Large bowls used for mixing ingredients together. Come in various sizes and materials, including plastic, stainless steel, glass, and ceramic.

Baking Pans

Pans used for baking specific items. Baking pans are often customized to suit a particular baking style, such as muffins, cakes, or loaves.

Cake Pans

Baking pan used for shaping cakes. Available in many shapes and sizes (depending on desired dimensions of cake), but most frequently made as a circle, square, or rectangle. Made of aluminum, aluminized steel, or glass.

Brioche Pans

Baking pan used for shaping brioche. Typically between 3-8 inch diameter and made of tin or aluminum. Flat bottom with wavy sides.

Loaf Pans

Baking pan used for bread loafs. Typically rectangular shaped (comes in various sizes) and made of non-stick carbon tin. Deeper than a cake pan, between 2-3 inches.

Muffin Pans

Baking pans used for muffins or cupcakes. Flat, rectangular pan with circular depressions in uniform rows. Batter placed in individual depressions to separate and shape the batter before baking.

Springform Pans

Baking pans featuring sides that are removable from the base. Base and sides are held together when sides fit into a groove that runs along the rim of the base. A metal latch is used for attaching and removing.

Brownie Pans

Baking pan used for brownies. Similar to muffin pan structure of a flat, rectangular pan with depressions in uniform rows, but brownie pans feature square-shaped depressions. Batter placed in individual depressions to separate and shape the batter before baking.

Shortbread Pans

Baking pan used for shortbread. The bottom of the pan typically has a design etched into the mold for decorative purposes. Not as deep as other kinds of baking pans, usually only about 1.5 inches. Various shapes and sizes, including square, circular, and hexagonal.

Custom Shaped Baking Pans

Baking pans without uniform shape. Custom pans usually have more intricate patterns than standard, including flowers, stars, or other food-related shapes. Some custom pans are branded (ie Star Wars characters as mold for cakes).

Cookie Sheets

Baking tool used for placing cookies or other items in the oven. Flat, rectangular shape with slightly raised sides (to prevent spilling). Sizes vary, but typically made of aluminum or carbon steel.

Lasagna Pans

Baking pan used for lasagna. Rectangular shape available in various dimensions, but typically made of ceramic or stainless steel. To account for several layers of lasagna, these are often deeper than other kinds of pans, typically between 2.5-3.5 inches.


Small, cylindrical ceramic dishes used for making individual dishes. Typically 3-4 inches in diameter. Used for both sweet and savory foods.

Jelly Roll Pans

Wide, flat pans in similar shape to cookie sheets, only with higher sides that are raised to around 1 inch above the base. Typically used for baking the sheet cake or sponge cake used in jelly rolls.

Tart & Quiche Pans

Baking pan used for tarts and quiches. Circular, flat base with ridged sides. Some include a removable base. Available in different sizes, but most commonly around 9-11 inches in diameter.

Pizza Baking Needs

Tools used in the preparation and baking of pizza.

Pizza Stones

Ceramic board, either rectangular, square, or circular, used as a base for pizzas or other baked goods. Disperses heat evenly along bottom of baked goods to ensure even baking. Typically large enough to fit 15 inch pizza.

Pizza Dough Rollers & Mats

Pizza dough rollers are similar to rolling pins, but often have two rolling pins (one large, one small) attached to the same base handle. Pizza dough mats are silicone, non-stick mats used as surfaces for prepping and rolling dough. Most have markings on them to indicate diameter and crust size before baking.

Pizza Baking Racks

Thin, circular, aluminum rack placed under pizzas during baking. Aluminum wires interweave in a pattern similar to a chain-link fence. Sizes vary based on intended diameter of pizza.

Cookie Presses & Kits

Cookie Presses & Kits

Baking tool used for shaping cookie dough before baking. The press consists of a gun and interchangeable disks. When the gun’s trigger is pulled, the cookie disk on the end of the gun is pressed down onto the dough in order to shape it before baking.