Products

Welcome to my product page! Here, I’ve gathered all the products I use to keep Baked Cinnamon running smoothly.

Some of the links are affiliate links, which means that if you buy something through them, you’re helping to support me and my blog.

Rest assured, it doesn’t cost you anything extra!

These links are paid links, so I earn a small commission on any purchases made through them—again, with no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.

When it comes to kitchen gear, my favorites are brands like NordicWare, USA Pan, Fat Daddio, Pro Pan, Pyrex, Sistema, KitchenAid, Panasonic, Breville, and Russell Hobbs.

Appliances

I’m a big fan of my KitchenAid stand mixer. It looks great, and it’s super sturdy.

We found an older model at a second-hand shop, got it fixed up recently, and now it works like a charm.

We also upgraded our old Samsung microwave, which lasted us 10 years, to a Panasonic 27-litre flatbed Inverter Microwave.

When it comes to an oven thermometer, you don’t need anything fancy—just a simple one does the job.

Here are some of my go-to kitchen tools:

  • Stand Mixer
  • Paddle Attachment
  • Whisk Attachment
  • Dough Hook
  • Hand Mixer
  • Immersion Blender
  • Oven Thermometer

Cake and Pie Pans

When you’re buying cake and pie pans, it’s best to choose high-quality, light-colored metal. For cake pans, I prefer ones with straight sides.

They make stacking cakes simpler since there’s no need to trim the edges, though they do take up a bit more space in storage.

For square or rectangular cake pans and loaf tins, I like the sharp corners of the USA Pan options. They make it a lot easier to line the pan with baking paper, which helps with getting the baked goods out and makes cleanup a breeze.

As for a baking tray, I love my Nordicware Jelly Roll Pan. It’s just the right size for baking cookies—I can usually fit six large cookies on it without crowding. Plus, it fits perfectly in my 50cm wide oven.

  • 8 Inch Round Cake Pan (20cm)
  • 9 Inch Round Cake Pan (23cm)
  • 8 Inch Springform Pan (20cm)
  • 9 Inch Springform Pan (23cm)
  • 8 Inch Square Pan (20cm)
  • 9 Inch Square Pan (23cm)
  • 9×13 Inch (33x23cm) rectangle pan
  • 9×5 Inch (22x13cm) Loaf pan
  • Quarter sheet pan (32x23cm)
  • Jelly Roll (40x29cm) Baking tray
  • Regular Muffin Pan (12-well)
  • Jumbo Muffin Pan (6-well)
  • Mini Muffin pan (24-well)
  • Bundt pan
  • 9 inch (23cm) Pie Pan

Scoops

I recently got a bunch of different scoops, and they’ve made baking so much easier.

Now, I can quickly measure out cookies, cupcakes, muffins, and even frosting.

The number 24 scoop is easy to use—you can even grab one at the supermarket as an ice cream scoop.

But the ones I use the most are the No. 16 and No. 30. They’ve become my favorites for just about everything.

Scoops – No. 12 (⅓ cup), No. 16 (¼ cup), No. 24 (2 ⅔ tbsp), No. 30 (2 tbsp), No. 40 (1 ⅔ tbsp), No. 60 (1 tbsp), No. 100 (1 ½ tsp)

Measuring Ingredients

You don’t need a fancy kitchen scale, but I use a simple digital one every day because it’s easy to clean.

If you’re not planning to use a scale, I suggest getting a good set of measuring jugs, cups, and spoons.

I prefer stainless steel measuring cups and spoons since you can easily throw them in the dishwasher.

  • Kitchen Scale
  • Measuring Jugs
  • Cups and Spoons

Utensils

  • Cake leveler
  • Mixing bowls
  • Whisk
  • silicone spatula
  • offset spatula
  • Cake demolding knife
  • pie weights
  • cookie cutters
  • Jumbo cupcake liners
  • Regular cupcake liners
  • Wilton 1M
  • piping bag
  • bench scraper

Ingredients

  • Golden Syrup
  • Condensed Milk