Sponge cake/cake cutter
CHF 15.90
Angle spatula mini with softgrip handle
Price:
CHF 17.50
VAT included
To smooth fillings or coatings of cakes, a spatula is indispensable. The long, straight edges enable a smooth surface and an even distribution of the mass. Angled spatulas also have the advantage that your own hands have a little more distance to the work surface and you do not touch the spread mass.
Product features
| Size | Total: length: 24 cm / width: 2.5 cm / blade without angle: length: 7.5 cm / with angle: length: 8 cm / width: 2 cm |
|---|---|
| Country of production | Germany |
| Material | Stainless steel / plastic |
| Care instructions | Dishwasher safe |
| Note | With soft grip handle |
Angle spatula with soft grip handle
Covering cakes with different masses can become a difficult task without a spatula. Unlike a rubber scraper, for example, the spatula has hard and straight edges. This makes it easy to smooth out the used mass without having to worry about bumps. The angled spatula is particularly suitable when a mass is to be spread on a smooth undersurface. With a roulade, your fingers might get in the way if you use a straight spatula. This is no problem with the angled spatula.
Angle spatula mini - Application
Furthermore, a spatula is extremely helpful when it comes to carefully lifting a cake. Carefully move the narrow spatula between the cake and the base, lift it slightly and you can lift the cake with a second spatula or your hand without any problems. Be sure to slide the spatula as far as possible under the cake so that the weight of the cake can be well distributed and the spatula does not bend too much.
The spatula is also a good helper in other everyday kitchen tasks, for example when it comes to removing a waffle from the waffle iron without burning yourself.
An angled spatula is particularly important when it comes to the art of tabling. Use a small angled spatula to quickly and elegantly spread the warm couverture on a marble or granite slab. Then the couverture is pushed together again with a metal horn and spread out again. Repeat this step until the couverture has cooled down nicely and is slightly firmer. Mixed with the rest of the still warm chocolate, a wonderfully tempered couverture is created.
