What is Reddit's opinion of Flexible Bowl Scraper - 1 Pc | Curved For Shaping Bread or Pastry Dough | Conforms To Any Mixing Bowl | Round Contoured Profile?

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As an addendum, look to buy supplies from your local restaurant supply store if possible; it'll be both cheaper and maybe even higher quality than what you can buy off Amazon or most retail stores. A couple other things that I haven't seen suggested yet:

• Pastry bags, whether disposable or reusable (might have been obvious with pastry tips also being suggested, but I wanted to write more about the bags themselves). I personally prefer disposable because they're really not that expensive and reusable bags are a pain to wash correctly. For purposes like decorative piping, filling choux/donuts, pastry bags are obviously essential. But even in other applications like filling molds with batter/cream/etc., it may be possible to do that by spooning/pouring in your filling, but can often times be easier, quicker, and more precise if you pipe it in. I find 18" is a good all-purpose size.
• Silicone heat-resistant scraper spatula. All-purpose tool that I use almost literally every time I bake, whether for mixing stuff by hand, scraping down mixing bowls (though for large stand mixer bowls, a flexible bowl scraper like this that was mentioned below makes your life so much easier for scraping out ingredients), cooking stuff stovetop, etc. A general use medium size would be around 9 inches. As a bonus, mini silicone scraper spatulas aren't necessarily needed, but are super cheap and makes your life so much easier to scrape ingredients out of smaller containers (you are doing mise en place, eh?).
• Good quality sheet pans. I use these virtually all the time, not just for baking (obviously) but even stuff like mise en place or prepping ingredients. If you live in North America, half-sized sheet pans that are about 13x18 inches (maybe marketed as 12x16 inches or anything in between) are the standard that can fit in home ovens (technically 2/3 or 3/4 sheet pans will also fit in most ovens, but those aren't nearly as common nor necessary). These are especially much cheaper found in restaurant supply stores than Amazon. I recommend having two (but at least one) half-sheet pan and one quarter-sheet pan.
• Non-essential but possibly a huge convenience, pre-cut parchment sheets. These are cut to perfectly fit the dimensions of the aforementioned half-sheet pans and most importantly, flat. So much nicer to use than the parchment rolls you buy from the grocery store that curl up and are a pain to fit into whatever mold you're using. Alternatively, you can also buy full-size parchment sheets and cut them in half yourself. The advantage of this is that half-size parchment sheets, of course, only cover the bottom of the half-sheet pans. If she wants to bake cakes in those half-sized sheet pans, depending on the cake it may be helpful to have your parchment also go up the sides and specifically the corners of the pan. That way the sheet cake can be more easily unmolded without being damaged.