A high quality spatula will make icing your cakes much easier and yield better results, and whip up anything with our high quality, stainless steel whisks. Handles are sealed for complete hygiene.
The main difference between these two spatulas is the shape and the metal blade and how it connects to the handle.
It depends on the cake and how many tiers you're working with. What one would be easier?
Straight Spatula
The flat blade gives you a direct line of sight and strong control. They're perfect for icing the tall sides of cakes, mixing colours, and releasing baked layers from pans.
Cranked Spatula
The angled blade allows you to keep you fingers and knuckles hight above the icing, so that way you won't accidentally drag your hand through the top of the cake. These are best for spreading fillings, frosting the top of your cake, and smoothing out sufaces.
