Sneha, we will give you the sequencing rather than a total, because a total depends entirely on which products you are committing to.
Buy first, in this order: an accurate scale, an oven thermometer, a reliable oven, a stand mixer sized for your realistic batch, and duplicate tins and trays in your two or three core sizes. That last one is the least glamorous and, as Gurpreet found, often the actual bottleneck — throughput in a home kitchen is usually limited by cooling and turnaround, not by mixing.
Defer until an order pays for it: specialist moulds, chocolate equipment, blast chilling, and anything product-specific. The discipline worth adopting is that specialist equipment should be bought against confirmed demand, not against an aspiration.
Where people overspend early: decoration tools and single-purpose gadgets. Where people underspend: the oven and the scale, which are the two things that determine whether your results are repeatable at all.
One strategic note. Deciding what to be known for before you buy equipment saves a great deal of money, because the right kit for a celebration cake business and the right kit for a viennoiserie or chocolate business have very little overlap. Get the product decision right first.
