The followings are the basic equipment you cannot do without having when preparing desserts:
Sieve: A wafer-thin sieve made from plastic or metal is perfect for sifting icing sugar and flour. Sifting your flour is highly recommended when making a cake. It can be much simple to use a mini tea strainer to dust surfaces and adorn desserts with cocoa or icing sugar.
Food Processor: This equipment is multi-purpose, as it works with sweet and savory. Effectively functions in the mixing up of rubbing butter or fat into flour when preparing pastries.
Baking Parchment: Also known as silicone paper, these are non-stick paper perfect for lining cake and other pastries. Known to be greaseproof and moisture-proof, it is mostly used to line baking trays and tins. Can be used at any temperature i.e. freezer, room temperature, and oven.
Whisk: Manufactured to aerate and give volume to food, they are quite essential in cake making. Always handy when whisking eggs, whipping cream, folding in flour, taking out lumps in sauces etc. Whisk can be either electric or manual, you can employ the services of food mixer if you can take up the cost.
Pans: This may include cheesecake pans, tart pans, muffin pans, quiche pans, hamburger buns pan etc. Having varied sizes and different purposes, pans are essentials as they are suitable for bake and no-bake dessert recipes.
Measuring Spoons: Oftentimes people over- or underestimate the size of a tablespoon or teaspoon. Measuring spoons can make certain a perfect amount to be used. For those who make use of American recipes, it is also worth purchasing a set of measuring cups as well to avert complicated conversions.
With the above mentioned fundamental both in ingredients, equipment, storage as well as preservative tips, you are sure to be on the right track regardless of your level of difficulty in baking.