I get asked all the time about different products I recommend or like, so I figured this was a good place to start.
Investing in a scale is the single best way to improve your baking. All baking recipes on this site include metric measurements for a scale. I’ve done entire research papers on why scales are so important but I will link this TikTok for a quick explanation. The exact brand I personally use is this one, but it’s currently not in stock. The one I linked has great reviews and is in a similar price range.
Danish dough whisks are stiff, and ingredients don’t get stuck in them like they do in a normal whisk. These are excellent for creaming butter and sugar without a mixer, or making bread doughs.
I highly recommend using cake pans with high, straight sides. Your cakes will come out much more even, and they will be easier to frost.
I always get questions on this pan whenever I use it in a video. I love it!
This is my favorite spatula for scraping the bowl whenever I am baking. I also use it in normal cooking to mix things around.
This is on the pricier side but it’s professional quality and will last you a life time. This is the exact cake stand I use at home, and the kind that the bakery I worked at used.
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Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.