This study compared the efficiency of balloon whisk and wooden spoon in preparation of queen and ginger cakes in food laboratories in schools and Colleges in Ghana. Experimental design was employed for the study. Ten (10) experimenters were purposively sampled to use the two tools for queen and ginger cakes alternatively whiles being timed. Ten trained panelists were involved in the study. A questionnaire was used to collect data prepared samples. Data was analyzed using Mean, Standard Deviation, and Independent. Findings indicate among others, that less time was expended in the preparation of the experimental products: ginger cake balloon whisk (GCBW) ( = 2.911 Minutes) and queen cake balloon whisk (QCBW) ( = 46.89 Minutes) as compared to the control: ginger cake wooden spoon (GCWS) ( = 4.811) and queen cake wooden spoon (QCWS) ( = 57.92). With a P- value of 0.00 there was a statistically significant difference in time expended when using the wooden spoon and the balloon whisk for making queen and ginger cakes. Consequently, the average P value obtained for the three texture attributes (springiness, softness and cohesiveness) was 0.03 for GCBW and GCWS and 0.02 for QCBW and QCWS indicating significant difference in the texture of both products. Balloon whisk can therefore be conveniently used as an efficient alternative tool to wooden spoon in preparation of queen and ginger cakes. It is therefore recommended that it be accepted as a correct tool for creaming and mixing in flour cookery for both internal and external practical for Food and Nutrition examinations.