Go Get Baking | Argos

GO Get Baking

Whether you're just starting out or an experienced baker, you'll find everything you need to create a showstopper right here. So what are you waiting for? Ready, steady...bake!

Woman baking at home following a recipe on a tablet.


Want to try baking, but unsure where to begin? We have the kitchen kit you'll need to begin your baking journey. Grab a tin for a big Victoria sponge or a muffin tray for smaller treats, and don't forget a wire rack to let your creations cool down. Lightweight hand mixers take the effort out of beating, whipping or whisking, while being relatively inexpensive.


Time for an upgrade. Stand mixers are key for carrying out most baking tasks, saving you time (and saving your arms, too). Alternatively, food processors can mix ingredients, knead dough and complete many other kitchen tasks, too. Why not try making your own bread with a breadmaker? Look for one with a delay timer and wake up to a fresh, homemade loaf every morning.

Woman using a food processor to make a dough.
Woman using tablet app to control a smart kitchen.


Control your kitchen with smart appliances. Pre-heat your oven while out, before checking the fridge camera for missing ingredients. After baking, tell the dishwasher what you're putting in and how dirty it is to get the perfect cycle.

No more grubby fingerprints on recipe books or tablets. Have a smart speaker take you through a recipe step-by-step, plus get them to help with measurement conversions and set a timer.

Recipe inspiration

Chelsea buns

Yeast dough: Filling:
500g plain flour
2 packets dried yeast
60g sugar
100g melted butter
Approx. 250ml tepid milk
75g soft butter
150g sugar
150g hazelnuts
3 drops bitter almond essence
50ml cream

  1. Finely grate the hazelnuts.
  2. Put the yeast and warm milk into the mixing bowl (with dough hook attachment) and mix together.
  3. Add the remaining ingredients and knead to a smooth dough.
  4. Put the lid on the mixing bowl and leave to stand in a warm place to rise for 20 minutes. Then roll out to a thickness of about 1½cm.
  5. Put the ingredients for the filling into the mixing bowl and mix with the beater until smooth. Spread the mixture on to the rolled out dough.
  6. Line a baking sheet with baking paper. Roll up the dough lengthways. Cut into slices approx. 3cm thick.
  7. Place the slices closely next to each other on the baking sheet. Allow to rise for another 20 minutes. Bake for 10-15 minutes at 180°C until golden brown.

Tip: For cinnamon flavoured buns, brush the rolled out dough with approx. 75g soft butter. Mix 150g brown sugar with 1 tsp. cinnamon and sprinkle this mixture over the dough.

Chocolate brownies

450g caster sugar
150g plain flour
65g cocoa powder
½ tsp. baking powder
½ tsp. salt
225g melted butter
½ tsp. vanilla essence
4 large, beaten eggs
125g dark chocolate
125g white chocolate

  1. Preheat the oven to 160°C. Lightly grease the baking tray and line with baking paper.
  2. In the mixer chop up the dark chocolate first separately and then the white.
  3. Put the sugar into the mixing bowl and sieve the flour, cocoa, baking powder and salt over it. Mix all ingredients together well.
  4. Add the slightly cooled melted butter, the vanilla and the eggs to the mixture and mix until smooth, using the beater attachment. Then fold in the chopped chocolate.
  5. Pour the mixture on to the baking tray and bake for 45 to 50 minutes until just solid. The surface of the brownies should have a crisp brown crust and the inside should appear compact and sticky.
  6. Leave the brownies to cool on a wire rack and then cut into squares.

Tip: The baking tray should be 30 x 20 cm.

Quiche Lorraine

For the pastry: For the filling:
600g plain flour
300g butter (room temperature)
2 eggs
2 tsp. baking powder
1 tsp. salt
250 g bacon (or smoked belly of pork)
100g Emmental cheese
3 eggs
40ml cream or milk
Salt and pepper

  1. Set up the mixing bowl (with the whisk attachment) and mix all pastry ingredients together (do not mix for too long).
  2. Shape the pastry into a ball and leave to rest in the fridge for at least 1 hour.
  3. Then line a pie dish with the pastry and prick the base several times with a fork. Bake the pasty for 30 minutes at 180°C, and then fill with slices of bacon and cheese.
  4. Put the eggs into the blender with the cream or milk, blend well and season with salt and pepper. Pour the egg mixture over the half-finished quiche.
  5. Bake the quiche for a further 30 to 40 minutes.

Your oven is probably too hot or you may have placed the tin too near the top of the oven. Cracking can also happen if you overfill the tin so make sure you've got the right size for the mixture.

You may have added too much raising agent. Measure your baking powder or bicarbonate of soda carefully before adding.

The cake tin may not have been lined properly or you may have greased it too much. Or, your oven may have been too high.

Top tip: When baking sponge, wrap the outside of the tin with a wet tea towel and tie with string to stop the edges from burning and to achieve a nice even rise.

This is usually because the cake mixture didn't have enough air beaten into it. Try an electric whisk to get more of a light and fluffy texture and be careful when folding in ingredients as you don't want to knock the air out.


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