Question about icing instruments

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SueBear

Senior Cook
Joined
Dec 17, 2006
Messages
111
Location
Council Bluffs, Iowa
I'm not sure what you call them so forgive me. I'm looking at purchasing one but if I don't have to I won't. I have tons of spatulas and considered using one but not sure if that's really a smart idea as I've seen many use something different when icing cakes, cup cakes, cookies with something different.

What does everyone here use? I don't want to spend a lot of money yet I'd like to get good results when I do put frosting on a cake and have it spread evenly. I hope that makes sense. I've heard that when you use a regular knife you don't get that in comparison with a baker's knife of some sort.

Help is greatly appreciated on this issue. Thanks in advance.

Sue
 
I always used a spatula for most cakes, but if I want it real smooth with no waves then I go with a bakers knife set I have. It came with three different sized knives for different sized projects from cupcake size (never used them on a cupcake though) up to layered cakes.
We also have a set of metal utensils we use. Not sure what they are called as we got them many many years ago, but they look like a rectangular peice of metal with a handle on one of the long edges (think butchers knife with no edge). They are intended to create a perfectly smooth surface on the cake. I have seen some bakers use the plastic version of these on cooking shows as well. Just a rectangular peice of thin plastic used to smooth the sides.
 
Okay, that makes sense. There are a few different size spatulas that I have which I can try out before purchasing something specific. Thanks for the info about that product, I'll remember that about the cupcakes if I ever purchase it.
 
An offset spatula is your best tool for spreading frosting on a cake. Having said that, I simply use a good, sturdy rubber spatula that is about 2 1/2 inches wide and 5 inches long.
 
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