Spatulas
Pastry spatulas and maryses
Angled, straight, decorating spatulas and silicone maryses for spreading, smoothing, icing, and lifting your cakes.
Types of spatulas and how to choose well
The angled spatula smooths the top of a cake without touching the cream. The straight spatula spreads and smooths the sides of a layer cake. The decorating spatula (comb) creates regular stripes. The silicone maryse scrapes bowls and gently folds in without breaking a mousse.
Choose the size: 10 to 15 cm for cupcakes, 20 to 25 cm for layer cakes. Stainless steel for smoothing and icing, silicone for mixing and scraping.
Spread and smooth like a pro
Work with an angled spatula on a turntable: apply the cream, spin, smooth in one continuous motion. For a clean finish on buttercream, slightly heat the blade (hot water then wiped dry). Finish with a decorating comb for a regular striped effect.
Frequently asked questions
Which spatula to use for icing a layer cake?
An angled spatula for the top, a straight one for the sides, with a turntable.
Angled or straight?
The angled spatula keeps your hand away from the cake (ideal for the top), the straight one is more precise on the sides.
What is a maryse?
A flexible silicone spatula to scrape and fold in without deflating the mixture.
How to smooth buttercream without streaks?
Heat the spatula between each pass: the cream tightens and the finish becomes clean.
