Pans

• Pans are an integral part of any cake-baking class. Classes usually start with a simple 8- or 9-inch round pan. Anything smaller than this will be difficult for beginners to handle without batter overflow. Metal pans require no change in temperature, which makes them more desirable for teachers with new students. Glass pans may be used later in the course, but need careful temperature adjustments from the original recipe guidelines. Toward the end of a class, specialty pans that create shapes such as an animal or fairy-tale character may be introduced.
  
  

Cooking Utensils

• Many classes ask students to bring their own cooking utensils. These items may include a sifter for flour and a spatula for spreading. Several measuring cups and measuring spoons also will be required. A whisk for mixing liquid ingredients is fine, but take along an electric mixer for a more even batter. Be sure to carry a timer to accurately measure baking times.
  
  

Textbooks And Recipes

• The instructor may require students to purchase textbooks as well as books focusing on recipes. These are readily available at local bookstores or online. In some cases the instructor will offer to purchase the book for you, with payment included in the course fee or separately when the materials arrive. In addition to recipe books, students are usually encouraged over the class' duration to bring in their own recipes. This goes for both the cake and frosting.
  
  

Frosting Tools

• Cake-baking courses will also address frosting for the cake, so frosting tools are necessary. Adding decoration to a cake is one of the most important steps in the baking process. A poorly decorated cake ruins an otherwise delicious piece. Several tools are required to accomplish this task. Frosting bags, for example, come with decorative tips to create designs such as piping, lines and leaves. Other tools include a flower nail to create any type of flower. These items or kits containing them are available at specialty stores.