Setting up Zones for Big Baking Days
Today I’m sharing a simple tip for making your big baking days go much smoother. Setting up zones while baking several different recipes can help you be more productive and cut down on the mess.
In my kitchen I use several areas or zones to organize my baking supplies and ingredients while baking. I shared mostly about 2 of my most used zones today. The Dry Zone and the Wet Zone (please note – I don’t run around my house putting everything in a zone, nor do I actually call these areas “zones”) Today I was baking up bread and cookies for Christmas so my zones are based on those ingredients.
Zone 1: The Dry Ingredients
- Flour
- Oatmeal
- Salt
- Baking Soda
- Baking Powder
- Spices
- etc.
Zone 2: The “Wet” ingredients:
- Sugars (because sugar is usually creamed in with butter for most cookie recipes)
- Butter
- Shortning
- Honey
- Milk
- Eggs
- Oils
- Vanilla
- Corn Syrup
- Peanut Butter
- etc.
Zone 3: The cooling zone:
- Cooling Racks
- Storage boxes
- Also included would be Hershey’s kisses (for PB cookies) or any other toppings that you put on top.
Zone 4: Packing Zone:
- Storage containers
- Wax paper
- Plastic wrap
- Serving Platters
- Labels
- Tissue Paper
If you have big baking days give this a try, see how it works. Come on back and let me know if it was helpful. I have one more day of baking and then it’s Christmas vacation for this tired mom.
I love when you vlog! This is really a great idea. I don’t do much baking, so this would really make things easier for me to keep organized.
Actually, I’m not baking a single Christmas cookie this year! My hubby doesn’t eat them so that means I end up eating all of them. My hips are thanking me for skipping the baking this year.
I baked last night – 2 batches of fudge and 4 batches of cookies.
Great idea and great vlog!
Love your big kitchen. Mine doesn’t have that much space. 🙁
What a great idea! Wish I saw this earlier.. 🙂