Spatulas

The spatula is an essential finishing tool in pastry: it is used to spread, smooth, glaze, and lift. Our collection includes offset spatulas, straight spatulas, glazing spatulas, silicone scrapers, and decorating spatulas, designed for pastry chefs, cake designers, and discerning enthusiasts.

Types of spatulas

• Offset spatula: the blade offset allows smoothing the top of a cake without touching the cream, ideal for glazing and spreading flat.
• Straight spatula: for spreading ganache and buttercream and smoothing the sides of a layer cake.
• Decorating spatula (comb): creates regular stripes and reliefs on the cake’s edge.
• Silicone scraper: for scraping bowls and gently folding without breaking a mousse.

Choosing the right spatula

Match the size to the cake: a small spatula of 10 to 15 cm for cupcakes and small pieces, a large one of 20 to 25 cm for layer cakes. Stainless steel is suitable for smoothing and glazing, silicone for mixing and scraping. An ergonomic handle and a flexible yet sturdy blade make a difference for long batches.

Spread and smooth like a pro

For a clean glaze, work with an offset spatula on a turntable: apply the cream, spin, and smooth in one continuous motion. For a mirror finish on buttercream, dip the blade in hot water, wipe it, then smooth: the slight heat erases marks. Finish the edge with a decorating comb for a regular striped effect.

Frequently asked questions

Which spatula to glaze a layer cake?
An offset spatula for the top and a straight spatula for the sides, ideally with a turntable for even smoothing.

What is the difference between offset and straight spatulas?
The offset has a blade offset that keeps the hand away from the cake: perfect for smoothing the top. The straight, aligned with the handle, is more precise on the sides.

What is a maryse?
A flexible silicone spatula used to scrape a bowl and gently fold a preparation without deflating it.

To go further

Complete your set with our cake design range and our mirror glazes.