Sneha, we'll give you the sequencing rather than a total, because the total depends entirely on which products you commit to.
Buy first, in this order: accurate scale, oven thermometer, 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 real bottleneck. Throughput in a home kitchen is usually limited by cooling and turnaround, not mixing.
Defer until an order pays for it: specialist moulds, chocolate equipment, anything product-specific. The discipline worth adopting - specialist equipment gets bought against confirmed demand, never against an aspiration.
Where people overspend early: decoration tools and single-purpose gadgets. Where people underspend: the oven and the scale, the two things that decide whether your results are repeatable at all.
One strategic note. Deciding what you want to be KNOWN for before buying equipment saves a lot of money, because the right kit for a celebration cake business and the right kit for viennoiserie or chocolate barely overlap. Product decision first, purchase list second.
