Alright, I’d like to start by taking a straw poll: when you have to transfer batter to for example a cupcake pan; or when you fill a pastry bag to decorate a cake – what do you use? a) A normal spoon and maybe a scraper, b) a normal spoon and your finger(s), c) a scoop, d) nothing, you just sort of aim the bowl and hope nothing lands on the counter.
If you answered c), you’re doing good. And better than me until a few years ago, because I thought a spoon and scraper would be more than enough. Nah, most days I didn’t even use a scraper, I just used my fingers and then I had to wash my hands all the time. Honest to God, true story. Just like I thought sheet liners were for sissies, I thought I could do without scoops.
Now? Now I CAN’T DO WITHOUT THEM. I have one in every size they make, and they come in handy for all sorts of stuff, from filling batter into molds to filling pastry bags to making mashed potatoes look good on a plate.
You can get them from a variety of stores in a variety of sizes, and typically the expense won’t break the bank.
So, how do YOU do it?