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Always keep milk, eggs, butter, jams or jellies, lemons, and orange juice in the fridge so you'll be ready to bake anytime! When separating eggs, bring to room temperature first. You'll get more volume beating egg whites that way.
For sealing and lining, always maintain a supply of aluminum foil, plastic wrap, and resealable bags.
You'll also need 9 x 13-inch and 9 x 9-inch pans, 9 x 5-inch loaf pan, baking sheet, pie plate, muffin tin, rolling pin, wooden spoons, rubber spatulas, whisk, measuring cups and spoons, food processor and an electric mixer.
Most baking ingredients are fairly long lasting. But if you haven't dusted off your cake pans in a while, it may be time to start from scratch. Keep in mind that the fresher the ingredients, the better your baking results will be.