Cake Angels: Amazing gluten, wheat and dairy free cakes

* Baking trays These should always be heavy, flat and rigid.

* Muffin cases With the correct size paper cases, your cupcakes will rise beautifully and you shouldn’t have any mixture left over. I use Easybake cases, the dimensions of which are 3.5cm (1¼ inches) high with a base width of 5cm (2 inches). You will, however, find a huge selection, in a variety of colours, in the supermarkets or at specialist cake decorating suppliers. Where cases are not required, you will need to grease and flour the muffin tins to stop the cakes sticking.

* Wire/metal cooling rack You need to cool cakes properly when they come out of the oven by letting the air circulate underneath.

* Sieve I always sift my dry ingredients as it helps to evenly combine xanthan gum, baking powder and spices into the flour. They are also good for straining purées and pulps and dusting cakes with icing sugar.

* Knives One of my best buys has been a large plastic knife normally used for cutting lettuce. It is brilliant for cutting brownies and other sticky cakes and traybakes. Palette and round-bladed knives are great for smoothing and lifting, whilst small serrated knives provide a clean finish.

* Spoons When folding flour, fruit or egg whites into the cake mixture, I always use a large metal serving spoon. It reduces the amount of folding I have to do and keeps more air in the mixture.

* Skewers I use a metal skewer to test whether my cakes are baked. Insert into the middle of the cake and if it comes out clean, the cake is ready.

* Icing nozzles I have a selection of different shapes and sizes for piping frosting onto my cupcakes. Unless you are an experienced cake decorator, you will need only a couple, in either plastic or metal.

* Piping bag Used for piping frostings and creams, they can be washable nylon or disposable plastic.

* Baking parchment Used for lining tins and trays. Don’t make the mistake of using greaseproof paper. It is not stick-proof and you will need to grease it.

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