Suggestions on what bakery equipment

[AbsofCroissant]

I would like to start making quiches, tarts and the occassional cake, but don't have storage space for equipment so want to limit the number of baking casey things that I buy. Would something like this do?

As you may have gathered from my post, I am not an expert on this subject.

My "most used" are:

8 inch metal flan dish - loose bottomed
6" flan dish, fixed base
Small roasting tin for cakes (then cut into squares)

I only make the Christmas cake round - everything else I cook in roasting tins.

Fairy cake tray x 2 (the mix never fits into one tray!)

If you want to make occasional cakes, I'd recommend two 20 cm sandwich tins, or a springform 20cm cake tin, as lots of recipes are 20cm.

For the quiches and tarts, I have a few different sizes in this range and they are very good. Consider also if you want wee ones to do individual ones.

I think a loose bottomed flan dish is better for quiches and tarts (and takes up less space) but you could do one in the kind of pan you've linked to, but it would be deeper than most people are used to.

As marsbars says, cakes can be baked in just about anything so if you have something else that the cakes could go in, I'd get the flan dish.

I knew MNers would bethe best to ask this.

thanks!

The John Lewis range of flans is very good. To save on your storage space, you could get a 7 inch Cake Pan8 inch Sandwich Pans, a 9 inch Quiche Pan etc. That way you can nest them all together to take up less room in the cupboard. There is also a Square Cake Pan that Lakeland sell that is adjustable, meaning you only need buy one pan to cover all dimensions.