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In The Kitchen A few basic utensils will simplify the creation of superb, enticing desserts. The better quality ones will last longer.
Cutters
Cutters come in various shapes and sizes. Graded sets of plain and fluted round cutters have a sharp cutting edge and a blunter, rolled top edge for pressing down on. Metal cutters have a better edge. Fancy cutters should be kept carefully as they can easily get squashed.
Rubber spatulas
These can scrape a bowl completely clean and are useful for getting residue out of food and processors. Tiny versions are available for scraping jars clean. Hand wash to make them last longer. They tend to absorb co lour and flavor, so keep separate ones for sweet and savory use
Spoons
Wooden spoons are useful for stirring. Mixing and beating as they do not conduct heat or scratch non-stick surfaces. Some spoons have a flat edge and corner to help you get into the sides of saucepans. Choose spoons made of hard, close-grained wood for durability.
Measuring cups and spoons
All spoon and cup measures .Dry ingredients should be leveled off with a knife.
Whisks
Whisks beat air into ingredients and lumps out. Balloon whisks consist of loops of stainless steel joined by a handle. They range from large ones for egg white through to small ones for sauces and dressings. Flat whisks, which consist of a wire coiled around a loop, are useful for whisking in saucepans or containers without rounded bottoms and can also be used on flat plates.
Pastry wheel
Metal or plastic wheels used for cutting fluted edges on pastry.
Pastry brush
Made with nylon or natural bristles, these can be flat or round. Also used for glazing and oiling. Be careful when using nylon bristles with hot liquids as they may melt.Dry brushes thoroughly before storage. A separate brush should be used for oil
Chinoise
Stainless steel chinoise or cone shaped sieves are more effective for pureeing. The puree can be forced through the holes in the cone with the back of a ladle or a wooden spoon
Melon baler, corer, fruit knife
Used for coring and cutting fruit. The sharp serrated edges of the corer cut the fruit without squashing. Melon balers can be used for coring. As can the sharp tip of fruit knives
Palette knife
These have long flexible blades for spreading available in different sizes,smaller ones are useful for more fiddly jobs and large ones for cake fillings etc. as they can slide across the whole surface in one smooth motion.They can also be used for turning food (flipping pancakes in frying pans etc.)
Jelly moulds
Moulds are used for shaping jellies and other set desserts. They are available in different shapes and sizes. Metal moulds are the most commonly available. These are good conductors of cold which helps set the jelly and are easier to heat when unmoulding. Moulds are also available in glass and ceramic. All moulds should be filled right to the top to give the full effect of the pattern. Some moulds can be used for baked desserts but may be difficult to unmould if the pattern is too detailed
Lattice cutter
For topping pies and tarts, this will cut a lattice pattern into rolled out pastry with a minimum of fuss.Usually made from plastic so it will not mark work surfaces.


Tart/flan tins
These can be fluted or plain. Loose-bottomed ones enable you to remove the easily. Metal is better for pastry. Tart rings are used on a baking tray and give a straight edge.To prevent rust, dry well (in the warm oven) before storing.
Rolling pin
This should be large enough to roll out a full sheet of pastry ensuring a smooth surface. Good-quality rolling pins are made of hard wood with a close grain and very smooth finish. Wood is preferable to ceramic and marble as its surface collects and holds a fine layer of flour. Available in various shapes and sizes, different cultures use different thicknesses of pin. those used for large sheets of pastry such as strudel can be as long and thin as curtain rods.
Decorating equipment
These nozzles, made from plastic or metal, vary in size from large for cream and pastry, to small for intricate decoration. You can buy special patterned nozzles for stars, shells etc.
Lemon squeezer
Available in glass ceramic, plastic and wood, the squeezers that have a container underneath to catch the juice are the most useful
Ceramic heatproof moulds
Heart-shaped mould with draining holes for Coeur a la crème, petit pots and a ramekin for baked and set desserts and soufflés.