I love to bake. Since moving into our current house, I’ve been thrilled to have just a little more space to work (we actually have countertops now) and so I’ve been going crazy baking this and that. A couple weekends a month I get all domestic and engage in “Kitchen Therapy,” turning out cakes, cookies, casseroles, crock pot successes (and disasters), and bread.
There are some ingredients and tools used more for baking than any other type of recipe. Over the past few months I have figured out that if I can keep the storage and access to these items handy, I can cut my prep and clean up times in half. It’s so simple, you could put this together in 10 minutes.
Place the following types of ingredients in a cake pan (like in the picture):
Powdered egg whites
If you don’t have something on the list, you don’t have to go out and buy it, just gather together the ingredients you pretty much only use for baking.
Now grab your measuring spoons and add them to the cake pan as well. Oh – don’t have an extra cake pan? You can buy one for about $2 or $3. For the time you’ll save when baking, it’s worth it.
Do you have a couple of favorite recipes that you make all the time? If you use a recipe each time, write it out on a recipe card and stick that in the cake pan, too. Mine are to the right of the baking soda and cocoa.
Next time you bake, take out your cake pan and you have everything you’ll need in one place. No more hunting through the cupboards for the little boxes and cans. I don’t bother to wash the measuring spoons after each recipe if I’m only using them for baking powder/soda/salt. I just toss them back in the cake pan for the next time. There’s no cross contamination to worry about. Actually, I don’t use measuring spoons for cocoa or vanilla; I just eyeball those amounts, since those ingredients don’t affect the chemistry of baked goods like soda/powder do. Those do need to be measured for best results.
Clean up is simple. Just put the cake pan away. I keep mine in the cupboard under my stovetop.