Cake levellers & spatulas

With the right cake leveller and spatulas, a sponge becomes neatly layered cake bases. Here you will find 33 tools for cutting, spreading and smoothing: sponge and cake cutters, cake base levellers, angled spatulas, palette knives and special spatulas for chocolate decorations.

Which spatulas and cake levellers do we have?

• Cake cutters and base levellers in 25, 30 and 46 cm (including Wilton), plus spare wires, a professional cake saw, a cake ring knife (11.5 cm) and a base cutting guide.
• Angled spatulas and palette knives in stainless steel (32.5 and 37.5 cm) for icing, ganache and buttercream.
• Spatulas in Mini, Small, Medium, Large and Maxi, some with soft-grip handles, plus rubber scrapers, a mixing spatula and a cake server (Ø 28 cm).
• Smoothers for coating cakes, for flat surfaces and sharp edges.
• Spatulas for chocolate decorations in leaf, narrow leaf and feather shapes, plus stamps for leaves, feathers and petals.

Tips from the bakery

Let the sponge cool before cutting and place it on a cake turntable. That way you can guide the cutter at an even height and turn the base bit by bit. When smoothing, dip the spatula briefly in hot water, dry it and pull the cream across in one stroke. That gives a smooth surface. Our sponge basic recipe shows more.

Frequently asked questions

Which base leveller do I need?

The length should be at least as long as the diameter of your cake. For cakes up to 24 cm the 25 cm cutter is enough; for bigger cakes take the 30 or 46 cm version.

How is this different from cake rings and turntables?

Cake rings give the sponge its shape, the cutter later divides it into layers. You will find both under Cake rings. For smoothing fondant there are dedicated tools under Smoothing & Modelling. You can practise hands-on in the basic cake course 1 in Adliswil, and all cake tools are at Cake tools.