Pastry spatulas and silicone spatulas
Offset spatulas, straight spatulas, cake combs, and silicone spatulas for spreading, smoothing, frosting, and lifting your cakes.
Types of spatulas and how to choose
The offset spatula smooths the top of a cake without touching the cream. The straight spatula spreads and smooths the sides of a layer cake. The cake comb creates even ridges. The silicone spatula scrapes bowls and gently folds in ingredients without deflating a mousse.
Choose the right size: 10 to 15 cm for cupcakes, 20 to 25 cm for layer cakes. L'stainless steel is for smoothing and frosting, while silicone is for mixing and scraping.
Spread and smooth like a pro
Use an offset spatula on a turntable: add the cream, rotate the cake, and smooth it in one continuous motion. For a smooth buttercream finish, warm the blade slightly (dip it in hot water, then wipe it dry). Finish with a cake comb for an even ridged effect.
Frequently asked questions
Which spatula should I use to frost a layer cake?
An offset spatula for the top, a straight one for the sides, and a turntable.
Offset or straight?
The offset spatula keeps your hand away from the cake (ideal for the top); the straight spatula is more precise on the sides.
What is a flexible spatula?
A flexible silicone spatula for scraping and folding without deflating the mixture.
How to smooth buttercream without leaving marks?
Warm the spatula between each pass: the cream firms up and the finish becomes smooth.
