Spreading palette stainless steel, 37.5 cm

Perfectly iced cakes look effortless. Smooth sides, sharp edges and even coatings give the impression that they came together with ease. In reality, the result is not just a matter of experience and a delicate touch – the right tool is equally decisive. A high-quality Spatula makes every step easier, gives you more control and makes the difference between a good surface and a truly impressive one. The stainless steel Spatula with an overall length of 37.5 cm and a blade length of 25 cm was developed precisely for these demands. Its long, straight blade lets you spread Buttercream, Ganache and other cake coatings in one smooth, even stroke – clean surfaces and uniform edges emerge without repeated repositioning, an advantage that is especially noticeable on large or tall cakes. The 25 cm blade length is no coincidence: it provides enough contact area to work safely even on generous cakes, and the less often the Spatula needs to be repositioned, the more even the finish.

Not every Spatula is suited to every task. While shorter models are ideal for small cakes or detail work, a long Spatula comes into its own wherever large surfaces need to be covered. With a blade length of 25 cm, even tall cakes or wide gateaux can be smoothed in a single movement – leaving no visible joins or transitions that would then have to be painstakingly corrected. At the same time, the long blade rests more steadily on the surface and distributes pressure more evenly, making the work easier and delivering a clean, convincing result. Particularly with multi-tiered celebration cakes, tall Drip cakes or large novelty cakes, this difference becomes clear – where short spatulas have to be repositioned repeatedly, the 25 cm blade allows smooth, consistent work across the full height of the cake.

The Spatula is far more than a tool for icing cakes – it is one of the most versatile pieces of equipment in the bakery and accompanies countless steps from the first application of cream right through to the finished dessert. Its classic use is smoothing Buttercream, Ganache, cream cheese frostings and other cake coatings, where the long stainless steel blade distributes the cream evenly and draws off excess material cleanly. It is equally excellent for Naked Cakes and Semi-Naked Cakes, where only a thin layer of cream is applied and spread evenly without exposing the sponge layers. When working with chocolate and couverture, the Spatula is also a basic essential – tempered chocolate can be spread, distributed or drawn back together cleanly on the Worktop, and excess couverture can be removed precisely before further processing. It is also ideal for spreading creams and fruit fillings onto sponge sheets, for smoothing dessert mixtures evenly, and for carefully lifting delicate patisserie – in short, a Spatula that comes into use again and again throughout a baking day.

Even the best tool only shows its strengths when used correctly. For particularly smooth surfaces, hold the Spatula as flat as possible against the cake or work surface – even pressure and calm, flowing movements ensure that cream or Ganache is distributed uniformly. The less often the blade is lifted during smoothing, the cleaner the result, and this is precisely where the 25 cm blade length offers its greatest advantage. Clean the blade regularly in between and wipe it carefully dry, as even small residues can leave fine lines in the surface. For the final smoothing, warm the Spatula briefly in hot water and then dry it thoroughly – particularly with Ganache or Buttercream, this allows the surface to be refined to an even finer finish.

The Spatula is made from high-quality stainless steel – a material that has proven itself in the bakery for decades. Stainless steel is rust-free, hygienic, taste- and odour-neutral, absorbs neither colours nor flavours, and remains permanently dimensionally stable even with regular use. After use, simply rinse the Spatula under warm water or clean it in the dishwasher – residues of Buttercream, Ganache or chocolate come off effortlessly. Abrasive cleaning agents or scratchy sponges should be avoided in order to keep the smooth surface in perfect condition long-term. After cleaning, dry the Spatula thoroughly and store it lying flat or hanging so that the blade stays permanently straight and is always ready for use.