Baking Equipment and Utensils - Pastries Like a Pro
Baking Equipment and Utensils - Pastries Like a Pro
The baking equipment and utensils featured here are from a chapter in my book "European Tarts, Divinely Doable Desserts with Little or No Baking". At the end, I have added additional baking equipment not included in the book as it was strictly tarts, not all baking. I am often asked about the equipment I use and I thought it might be interesting for you to see it. So when you see references to the book, it is this book I am talking about.
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I am in no way suggesting that to be a good baker you have to go out and purchase all of this baking equipment at once. My equipment was built up over the years as I needed it. Some of it came from the bakery when I closed it.
The baking equipment shown here is my personal equipment. Some of the equipment is new, some has been with me for many years. The important thing is not that you use what I do, but what works for you in each of the categories. Buy the best you can and the equipment will last a lifetime, as you will see in some of these pictures.
I am not a believer in buying baking equipment for the sake of it. Especially when it comes to small wares. When I remodeled my kitchen, I put all of my small utensils in a box and whatever I didn’t use in six months, I donated to a resale shop. I used exactly one item and I don’t even remember what that was. I also don't believe that the more money you spend the better the equipment. Some of my equipment is high end when I believe it will serve me better than another brand. Wherever possible I have included brand names because they are the ones that have serviced me well for many years.
The equipment pictured below is what I currently use and it may not be available anymore. I have linked to equivalent equipment.
Baking sheetsHeavy commercial sheet pans are 13 gauge aluminum. However, sheet pans of all sizes come in other gauges also. The lower the gauge, the heavier the aluminum and the more expensive the sheet pan. One of the most dependable names in baking equipment is Vollrath. They have an extensive line of sheet pans including many in the 18 to 19 gauge range that is much more affordable. Professionally, as well as personally I have used the 18 to 19 gauge pans because they have performed excellently at the bakery. When you buy 100's of sheet pans as we did at the bakery, cost becomes a consideration.
Additionally, I prefer non-coated regular aluminum pans. Darkened pans brown to quickly and can burn your product. I always line my pans with either parchment paper or aluminum foil as the recipe calls for. While I sometimes spray the paper or foil, I don't usually spray the pans. However, if you do, make sure you wash them well as soon as the product is released to avoid a sticky buildup from the releasing agent.
Full Sheet Pans are 26 x 18 x 1 ⅛ inches deep - these are used in bakeries as they are too big for most home ovens.
Half Sheet Pans are 13 x 18 by 1 ⅛ inches deep - these are my go-to pans for bars, cookies, cake layers, french fries, roasted vegetables, oven roasting anything. Depending upon what I'm baking, I line them with either parchment or foil. I recommend buying two of them since I use them for everything. I don't recommend dark pans or non-stick.
Quarter Sheet Pans are 9 x13 by 1 ⅛ inches deep. One of these is usually sufficient. This pan is especially useful when making bars requiring a thin 9x13 inch pan. The heat is more evenly distributed.
Jelly Roll Pans - these pans are slightly smaller than half sheet pans but larger than quarter- sheet pans. I have recipes from the past that won't translate to half sheet pans so I find these are a necessity for me. However, if you don't have such recipes, you don't need these.
Colander This utensil comes in plastic as well as aluminum and stainless steel with feet to hold it above a surface. It is used primarily to let water drain from a product. It is particularly useful to wash fruit and vegetables and drain pasta. I prefer metal to plastic because I find it sturdier. Be sure to get one with feet or a collar to keep it up over the liquid straining out.
Cutting Boards
Cutting boards come in a variety of sizes and weights. They can be plastic or wood. Heavier ones will last longer and provide more stability. I have a variety of sizes to accommodate different tasks. Placing a wet towel under the board will prevent it from moving while it is being used.
Double Boiler This specialized piece of equipment consists of one pan seated inside of a second pan with room for water. Water is added to the bottom pan so the contents of the upper pan can be warmed or cooked gently without direct heat to keep it from breaking or burning. Placing a bowl over a pan of simmering water is an alternative.
Dishers or Scoopers
These are used for portion control and ease of shaping or dropping bakery items. They come in a variety of sizes ranging from #100 to 8 with the highest number being the smallest size. The size refers to the number of scoops it takes to fill a quart. These are Vollrath products. Vollrath also makes a line with colored handles and additional like with squeeze handles.
I prefer the all stainless steel dishers to the plastic handled ones as I believe they are more durable. I have used mine for 25 years.
Food Processor The tasks this machine can perform are amazing. But there are some caveats. It doesn’t puree as good as a blender and nuts can be turned into butters or cut too finely in seconds. But I wouldn't give my up processor when it comes to baking and pastry. The pulse button can save you from disaster. The size of the motors varies as well as the capacity of the bowls. Processors usually come with several blades including an S-shaped blade that chops and purees and several discs for slicing and shredding. The more powerful machines can make bread dough. A feed tube on the lid of the plastic bowl allows food to be added while the machine is running. This is a real workhorse and a great piece of equipment for the sweet kitchen. The 14 cup machine will handle just about anything. I recommend it over the smaller machines.
Knives Good knives will last a lifetime. They should be balanced and hold a sharp edge when sharpened. Essential knives for baking and pastry include a small paring knife, chef’s knife in a length you can easily use and a good bread knife with a serrated blade. I use Henkel knives and if you can find a set like these that include kitchen shears and steak knives that is perfect.
A knife sharpener is important to keep the knives sharp. An electric sharpener makes quick work of this job.
Heat Gun or Blow Torch
This is used to brown meringues or the sugar for creme brulee.
Juicer This is probably the oldest, ugliest juicer ever, but I love it. The looks of this is a testament to never putting aluminum items in a dishwasher. There are many versions of juicers including electric ones. This is a simple version were the cut citrus fruit is put on top of the juicer and twisted and pressed down to extract the juice while leaving the seeds behind. Also pictured is a plastic version.
Ladles of different sizes are useful for portion control or to move liquids. They come in different sizes and professional ladles are marked in ounces. I prefer stainless steel to plastic.
Measuring cups come in wet and dry measures.
Liquid Measuring Cups
The liquid measures have graduated sizes on them and are used for liquids which is why there is usually a lip on the top. They come in sizes from 1 cup up to 1 gallon. I have seen them in metal, ceramic, glass, and plastic. I prefer glass because it is easy to see through and won't absorb flavors.
Dry MeasuresDry measures are used for any dry ingredient. The important thing here is to overfill the cup and sweep the excess off with the back of a knife or any flat utensils. While cups are fine for some items, weighing dry ingredients is used by professionals and is encouraged for pastry/baking success
Measuring spoonsare used to measure small amounts of ingredients. They come in a variety of sizes held together on a ring.
MicroplanerThis is one of the most wonderful tools in a kitchen. Microplaners can be used to grate citrus rinds, chocolate, nutmeg, etc. They are particularly good as they remove the zest from citrus fruits without taking the bitter white pith underneath. They also keep the zest dry. My favorite is the one on the left.
MixerThis is a necessary piece of equipment for pastry making. They are used to combine, beat or whip ingredients. There are hand mixers and stand mixers that go from 4 ½ quarts to huge 140-quart commercial mixers. Generally speaking, hand mixers do not have enough power for many baking and pastry applications. Stand mixers have more power and in addition to performing baking and pastry tasks, many come with attachments that enable them to perform even more tasks such as grinding meat, stuffing sausage, juicing citrus, crushing ice and making pasta. Most of the stand mixers come with a paddle, whisk, and dough hook for making bread. I use a 5 quart Breville Scraper Mixer Pro but have also used KitchenAid Cuisinart and Kenmore mixers. Every company makes more than one size. All of my recipes are figured for a 5-quart mixer. See my comparison of the Breville and the KitchenAid mixers.
Pancake Turnersare used to move tarts or cakes to their boards or platters. Two sturdy turners are placed, one on each side, to lift the tart and move it into place. I prefer stainless steel as they are stronger than plastic turners. I have had the handles snap off of the plastic turners.
Pastry Bagsare used in conjunction with pastry tips to finish pastries. They come in various sizes. I prefer the 16 or 18 inch bags. They can always be cut down if a smaller size is needed. Disposable plastic bags are used professionally to avoid cleanliness issues. If large, they can be cut down.
Pastry Brushes come in a variety of widths and sizes. They are useful for washing down the sides of pans, brushing flour away, applying glazes and more. While expensive, it is best to use natural bristles. The plastic bristle brushes can melt on a hot pan.
Pastry Tips
are used with pastry bags. They come in plain tips, open start, B tips basketweave and speciality tips. In addition to the various types of types, the tips come in different sizes. I have chosen a basic starter set of tips that gives plenty of variety.
Peeler There are many styles of peelers available including ergonomic ones. I like the old fashioned version that has a rounded end for digging out the eyes of potatoes or other produce. The important thing here is to find one that is comfortable in your hand.
Quiche pans - See tart pans with removable bottoms.
Ruler Any ruler, plastic or metal can be used. An 18" metal ruler is invaluable for measuring large pieces of dough.
Saucepans Several sizes of pans including small to medium are used. Heavy pans will not only last a lifetime but prevent items from burning and allow more even heat disbursement. I have several different brands. All Clad and Le Crueset is my favorite.
Scales My mantra is scales, scales, scales. Not only for accuracy but for speed. It is so much faster to weigh ingredients than to measure with spoons and cups. Since successful baking and pastry depend upon the accuracy of measurements, scales provide a foolproof way of measuring. No professional should ever measure with anything but a scale. Using a battery operated scale is preferable since you can move it around with ease. Make it weighs in grams and ounces and includes a tare button so it can be reset to zero. It should weigh a minimum of 5 pounds.
However, in the spirit of compromise, if you don’t use a scale, stir the flour briefly in the bag or canister as it settles. Dip a dry measure into the flour and fill to overflowing; sweep off the excess.
Scissorsare useful for a number of tasks in the bakers kitchen
Scrapers Scrapers are indispensible tools for baking and pastry. The bench scraper was originally used to scrape flour off of the area used to make bread which is referred to as a bench – hence bench scraper. In addition to scraping clean a work area, this scraper can be used to cut dough into pieces. The second scraper is a bowl scraper used to get everything out of a mixing bowl. It is plastic and has a curved side and a flat side. The curved side is used to scrape out the sides and bottom of a bowl.
Spatulas, Metal Large and small metal spatulas are important for frosting canes and releasing items from pans.
Spatulas, Metal, Offset Off set spatulas in both large, small and pointed are important for frosting cakes, particularly finishing the top, spreading any number of items out and releasing items from pans. The pointy one is useful for scalloped edge pans such as the pans used in this book.
Spatulas, Rubber Various sizes are available. From narrow to wide from about 13 inches to 20 inches, they serve a variety of duties in the baking/pastry kitchen. Do not use regular rubber spatulas in hot items. There are specially made high heat spatulas for use in hot pots.
Spoons of various sizes are useful from small tasting spoons to larger ones used to stir ingredients together.
Strainer A variety of strainers in different mesh sizes are useful for straining, washing fresh fruit an sprinkling powdered sugar among other things. They often come in sets of varying sizes.
Tart pans with removable bottoms Also referred to as quiche pans, these short tart pans with fluted rims, usually have sides that are ¾ to 1 inch tall. The bottoms come out which makes anything in them very easy to release without turning the pan upside down. These come in various sizes from 3 ½ inches, which is the smallest pan I have used to 12” round. I have also seen them in square and rectangular pans.
Thermometers
There are a variety of thermometers for different uses. Freezer and refrigerator thermometers are important to keep track of the temperatures for safety. Freezers should be kept at 0 degrees or below. Refrigerators should be kept at 40 degrees. A candy thermometer registers high temperatures used in candy and sugar work.
Toothpicks and Skewers These are used to finish desserts.
Whisks can be used for various tasks in the kitchen, including mixing and whipping ingredients. They come in very fine wire to heavy wire depending upon the use. They also come in various heights to accommodate different size containers.
Additional Items Not Mentioned in the Book
Cake Pans - There are many sizes and shapes of cake pans from round to square, oblong to speciality shapes. Buy the heaviest weight pan you can. They will last a life time as many of these demonstrate. Some of these are 30 years old, some new. Buy as you go along. If you don't need square baking pans, don't get them. These are ones in my collection. This 9" round cake pan is my most used cake pan . The round pans are 6" to 24" with the larger ones being used for wedding cakes. The brand I use is Magic Pans. The are inexpensive among professional pans, they are heavy weight and last forever if well cared for. the pan above is at least 25 years old. I have 12 in my personal collection as I brought them from the bakery when it was closed. If you plan to bake your layers as i do in single layers as opposed slicing the layers, I would suggest 4 pans would suffice. We had over 150 of these at the bakery for various cakes we baked on a daily basis.
Cake Testers
I prefer these to toothpicks that can leave a larger hole in the product.
Square Baking PansThese come in glass or metal. The metal can be light or dark. Both of the above require a reduction in the heat when baking of 25 to 50 degrees as they conduct the heat faster than light colored aluminum. The normal size for home bakers is 8" and 9".
9x13 Inch Rectangular PanPopular for bar cookies of all kinds this pan has many uses.
Quarter Sheet PanThis is a new addition to my baking pan collection. It is the same size as a 9x13 inch pan but the sides are not as high. It is one half of a half sheet pan. I find it more convenient for recipes where the height of the item is only about ¾ inch when baked.
Speciality Pans
Angel Cake Pan
This deep pan has a removable bottom to easily remove the baked cake. Angel Food Cakes are typically 5 to 6 inches deep. The tube in the middle facilitates the heat reaching the center of the cake so the sides don't burn. This is one of my favorite cakes and I could probably eat it every day.
Bundt PansThese three bundt pans are just a few of the many out there. They come in all sizes and shapes. The 12 cup bundt pan in the right rear is the original design and the only one for many years. Then manufacturers boosted their popularity with different shapes and sizes as you can see. The shape of the finished cake can be seen by turning the pan upside down as this is how it would be served.
Cheesecake PansAt the bakery we had dozens and dozens of these. We used them not only for making cheesecakes but assembling cakes that had wiggly fillings that needed to be refrigerated or frozen before finishing. I much prefer this pan to springform pans for several reasons. The springform pan does not have a perfectly flat removable bottom as does this pan making it more difficult to remove the cheesecake. Also, after years of use or if not stored properly, the spring can get sprung making it unusable. This pan with its removable bottom makes it ideal for uses other than cheesecakes. When we made cheesecakes requiring water baths, we simply wrapped these in aluminum foil to keep the water out.
Cake Boards and Parchment
Cake boards are the easiest way to assemble a cake. At a bakery it is what we used to send the cakes out. There are two kinds of boards, waxed and unwaxed or coated and uncoated. If available always take the waxed. It will cost a little more but they don't have to be wrapped in foil as unwaxed boards do. If a cake is put on an unwaxed board the board will draw moisture out of it. A waxed board allows the cake to sit on it as long as needed without changing in taste or texture. The boards come in all sizes including quarter and half sheets as well as full sheet boards. Some also come in single and double strength. I always specified double strength if available in the size I needed. You can see the waxed or coated round in the photo above. It is the shiny round board in the middle of the cake board photo.
Parchment paper is indispensable in a bakery and so it is at home. It prevents batters from sticking and it makes clean up a lot easier. Parchment comes in various size rounds. We bought full sheet and had it cut by the supplier into half sheets for ease and speed of use.
There are silpat pan liners that can be used. We didn't use them in the bakery because of their expense and the fact I didn't feel we could keep them adequately clean. I still use parchment for my personal baking just as I did at the bakery.
Gold Cake BoardsThese are "dress up" cake boards. We used these for retail customers when we did custom cakes for them. They make a prettier appearance than the plain white boards.
Wax PaperThis was the precursor to parchment for home bakers. Although I use parchment for lining my sheets and pans, I use wax paper for rolling out dough when the recipe calls for rolling between wax paper. I prefer it to parchment because it is easier to use. Whenever no additional flour is recommended when rolling out a dough, particularly a thin one, wax paper is great.
Cooling RacksWhile professional bakeries cool their items in their pans placed on racks, home bakers often use cooling racks of different sizes and shapes. Here again, buy the sturdiest ones you can find that have a high foot on them.
Cookie and/or Biscuit cuttersWhen I had the bakery, I had literally hundreds and hundreds of cookie cutters. My husband hated to see me head for the rack of cookie cutters because he knew I would find something I didn't have either large or small. I also had a lot of sets as I found them enormously helpful. In the photo above you can see a set of three rippled biscuit cutters which of course can be used for cookies. In the back is a set of round cutters in many sizes and to the left are cookie cutters that belonged to my mother. They have to be about 75 years old. The real kicker that they are still kept in the original box which says .29 cents. Mother made a Christmas cookies every year with these. When I post the Murbteig blog later this year, you will see one of my favorite Christmas cookies.
Cake CombThis decorating tool is ideal for giving the sides of a cake a finished look. I also used it sometimes on the top to add interest to a plain finished cake.
Cupcake or Muffin PansThis photo shows a mini pan in front, a regular size pan in the back left and a Texas muffin tin in the back right. The Texas cup holds about twice as much as the regular size tin. I like to make cupcakes in the regular size tin and frost them generously as I think most people eat a cupcake for the frosting, not the cake. However, for muffins I favor the Texas puffin tin as the regular size always seems small to me.These pans are also muffin pans. However, since there is no standard size for muffin cups, there are a bit larger than the ones above. The pan to the from is for minis and the one in the rear is for regular size muffins although larger than the one in the photo above it.
Chicago Metallic makes excellent pans although they are expensive and they are a bit larger than the first photo. I loved them.
Popover PanA popover pan has a deeper cup than muffin tins and the cups are shaped differently. The bottom is smaller than the top which helps the popover pop over.
Pie PlatesThere are metal and ceramic pie plates as well as the glass ones above. They come in 9" and 10" diameters. The 9" standard pie pan, as seen in the front, has a depth of about 1 1 /2 inches. The 10" deep dish version pictured in the back has a depth of about 2 inches. I prefer glass because I can see how the crust is baking and coloring. Both of these are by Pyrex and can be found at Walmarts. They are the least expensive pie plates around.
Deep Dish Tart Pan
This is a deep dish quiche pan with a removable bottom. They come in 8", 9" and 10" x 2" deep sizes. At the shop we used the 9" size for our Deep Dish Tarts. I was often asked what the difference was between a pie and a tart. The answer was nothing except tarts have a fluted edge and pies don't. Also, the tarts did not have a top crust. The were finished with crumbles or streusels. As you can see, the removable bottom made it very easy to get them out of the pans.
Ceramic Quiche PansThese provide a finished look to quiches served in a dish. If they are to be removed from the pan, a two piece pan, as above is more useful. These come in individual and various larger sizes.
Individual Tart PansThese are assorted individual tart pans of various sizes. Some with removable bottoms.
Souffle DishesIn addition to soufflés these various dishes can be used for puddings, creme brûlées, custards and a variety of other desserts. The dishes come in different sizes. Pilliveyt in France makes a thin, study beautiful soufflé dish but there are many others. Just make sure they are oven proof.
Miscellaneous Pans
Hamburger Bun PanI have no idea why I bought this. Still haven't used it. Don't do this!
Madeleine PansThese pans are for a specific shaped pastry. The original madeleine was nothing more than sponge and had to be eaten quickly as they dried out quickly. I used them with different batters for their shape. In the front is a pan with mini madeleines and in the back is the regular size. They add a great deal to a sweets tray.
Pastry TipsThese tips are others we used in addition to the ones that were featured in the book. The four tips are "B" tips. The tines are much closer together and give a different look from an open or closed star. The tip below is a Bismarck tip and is used to insert a filling into a doughnut, pastry or cupcake. Its long shank allows for deep penetration into the product so the filling can go deep inside.
Pastry CuttersThe top cutter has a wavy edge that gives a pretty rippled look to the pastry or cookie. The pizza cutter is a quick way to cut long or short pieces of dough.
Pot HoldersOk - so this is the grandmother in me. My grandson made these for me and I just love them. But they are useful to protecting my hands when handling hot pans. Oven gloves or mitts are also very good.
Rolling PinsI have a rolling pin collection but these are the two I use on a daily basis. The wooden rolling pin is useful for doughs that are not heavy in butter which tends to soften quickly and stick to the wood. I also like it for doughs that are wide. I use this one a lot when I am rolling doughs that are placed between sheets of waxed paper.
The marble rolling pin is very heavy and is my go to pin for doughs that need to be kept chilled. The marble picks up the cold from the doughs and helps keep butter heavy doughs from softening too quickly.
Heat GunThis is a blow drier and is a great tool for releasing cakes and tarts by gently heating the rim of the pan and sliding it down to free the dessert. We used a vinyl tile removing gun which is a much hotter heat gun at the shop as we needed to release a large number of items in any given day.
At the restaurant I use a big blow torch that really moves things along. I don't recommend it for home use.
Can OpenersThere are two types of can openers above. The first one was given to me by my husband as my hands are no longer as strong as they used to be. It works as a ratchet which needs less strength. The opener on the bottom is for cans of liquids that will pour out of the hole made. Make sure a second hole is punched across from the original one or the liquid may not pour out.
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The 11 Best Cake Decorating Tools, Tested & Reviewed
Comprehensive set of tools
Cake turntable spins easily
Good quality
No storage case for smaller tools
We get it, you're ready to get this cake decorating thing off the ground, but buying a lot of decorating tools can put a real strain on your budget. Sometimes it's better to focus on getting the high-quality ingredients you've got your eye on and invest in the tools that will help you get the job done in the short term. According to our tester, this kit has everything you need to frost a cake except the actual cake and frosting, and the price felt reasonable given the value.
This set includes 69 pieces, but 50 of those pieces are disposable piping bags, which our tester felt was more than enough. Otherwise, it's got one turntable, 12 standard-size piping tips, a double-sided cake comb, a plastic bowl scraper, a plastic bench scraper, one metal offset spatula, one metal straight spatula, and one coupler. The included plastic cake turntable is a little lighter-duty than the Ateco aluminum cake turntable, but during testing, it performed smoothly and was able to spin completely around in both directions.
Unlike plastic, metal piping tips are stamped and bent into shape. This isn't a deal-breaker, but you'll notice a seam on the side. Our tester noted that the selection of tips is useful for plenty of decorating projects, but it would have been nice to include one or two larger tips. And only one coupler means only one bag worth of frosting. If you're using multiple frosting colors, you'll probably want to pick up another.
While testing out everything in this kit, we were pleased to find that the metal spatulas were comparable to those offered in the Wilton sets. Everything was easy to clean with warm soapy water, and the spatulas and scrapers were dishwasher safe. In the end, we couldn't be happier with the overall value of everything included; we just wish there was a storage case for some of the smaller tools.
Includes: 1 plastic cake turntable, 50 disposable pastry bags, 12 decorating tips, 3 icing smoothers, 2 spatulas, 1 coupler
What We LikeHigh-quality instruction booklet included
Enough piping bags for several projects
Includes a large tip for frosting cakes
Doesn't include a storage case for piping tips
This kit is for first-time cake decorators or for anyone who wants to improve their basic techniques. The kit includes a full-color instruction book that shows you all kinds of different decorating techniques to make things super simple as well as a link to a video tutorial library that offers even more instruction. Our tester felt this was a great kit to start with if you're brand new to cake decorating.
During testing, we noticed just how useful the instruction book was. Not only does it cover some introductory piping techniques, but it also walks you through the process of leveling and building your cake. It offers flavor and coloring suggestions for frostings and fillings and prepares you to decorate a cake before the first bit of frosting has even been applied. "It's packed with information and recipes to help you assemble cakes and decorate them cleanly and expertly," says Kellerhals.
Dush are exported all over the world and different industries with quality first. Our belief is to provide our customers with more and better high value-added products. Let's create a better future together.
With a 9-inch angled spatula, three standard couplers, one decorating brush, twelve 16-inch disposable decorating bags, twelve 12-inch disposable decorating bags, 10 decorating tips (Round 2A, 3, 5, 12; Star 1M, 16, 21, 32; Drop Flower 2D; and Specialty Cake Icer Tip 789), along with a recipe for buttercream icing, there’s a lot to look forward to in this kit. We felt it had enough piping bags for several projects.
Our tester found the techniques in the instruction book to be clear and easy to execute. We thought the addition of the Specialty Cake Icer Tip was a nice tool to have for decorators at any level; it isn't included in any of the other kits we looked at.
Includes: 9-inch offset spatula, 24 plastic piping bags in two sizes, 10 metal piping tips, 3 plastic couplers, 1 decorating brush, a how-to booklet
Tips for simple piping and floral work
Multiple sizes of popular tip styles
Box for storing and organizing tips
No room for additional tips
You may or may not have a handful of piping tips on hand already, but if you've decided to dedicate some time to learning cake decorating, you may want to invest in a set to help grow your skills without multiple trips to the cake decorating store. This set is ready to take you to the next level, especially if you're interested in buttercream decorations. It's complete with a wide range of tips that will help you create buttercream florals, general piping designs, and tips for writing with frosting. Many of these tips can also be used for other pastry projects, like decorating cupcakes, royal icing on sugar cookies, and even injecting desserts with cream fillings. The tips are sturdy seamless tubes made of stainless steel and stamped with an Ateco-specific style number, so you can remember which size tip you need for any given project.
While we were testing these tips out, we used every tip in the set. About 20 of the tips are different sizes and styles of round and star tips, which cover a large portion of piping projects. It also comes with a variety of flat, floral, and leaf tips in different sizes and styles. All of the small tips are easily interchangeable and fit comfortably on the included coupler. There are also 4 larger tips which are great additions to the collection, but don't fit on the coupler and need their own piping bag.
Our tester was impressed that all of the tips stayed in place after shaking up the case, which made it much easier to find than in a typical storage box—or worse, a drawer with random piping tips rolling around in it. One caveat is cleaning the tips took a little bit of effort. All of the tips were soaked in hot water to loosen the buttercream, then rinsed before a quick soak in hot soapy water. After a little agitation by hand, the tips were rinsed and allowed to dry. Unfortunately, the kit doesn't come with a tip cleaning brush, so you'll have to wipe out any residual buildup with a paper towel if you don't have one handy. Ultimately, our tester felt that investing in a set this size is going to save you a lot of time and money running back and forth to the store to pick up more tips for a new project.
Includes: 48 standard piping tips, 4 large piping tips, 1 coupler, 2 flower nails, 1 storage box
What We LikeCustomizable storage box
Includes two reusable silicone pastry bags
Good quality tips
Tips aren't numbered
If you're looking for something more economical for your decorating projects, the Kootek 42-Piece Decorating Kit is our runner-up choice. Like the Ateco set, the Kootek set comes with a box to house the included tips, although our tester noted that some assembly is required, and the tips do get a little jostled when the box gets moved. The Kootek kit includes 36 piping tips, all standard size, two flower nails, and two couplers. Unlike the Ateco set, this set also includes two 12-inch silicone piping bags, which we think is a great upgrade.
Our tester whipped up three different batches of frosting, including royal icing, buttercream, and cream cheese frosting, and tested the tips and piping bags on cupcakes, cookies, and cakes. In the process, she noted that while the tip selection is pretty good, it would be nice if it included a few larger piping tips and perhaps a smaller round tip for fine line work. The tips aren't made from a continuous tube but instead stamped and rolled into shape, as evidenced by the seams. With that said, our tester found the tips to be plenty sturdy and had no doubts about their longevity. All of the pieces were easily washed by hand, although they are listed as dishwasher safe. We wish the tips had been numbered and that this kit offered larger tips, but they are sturdy enough and feel durable.
Includes: 36 standard piping tips, 2 flower nails, 2 standard couplers, 2 reusable silicone piping bags, 1 storage case
What We LikeSpins smoothly
Nonslip silicone base
Not as heavy as cast iron model
Hand wash only
Eventually, your friends and family will start calling you for birthdays, anniversaries, special occasions, and maybe even weddings. The larger and more elaborate your cakes get, the more substantial your cake-making equipment will get. At this point, you’ll want to consider upgrading to a sturdier cake turntable capable of smoothly handling stacked cakes, sheet cakes, and heavy-duty baking projects.
Ateco is a trusted name in bakeries and professional pastry kitchens everywhere. The 12-inch aluminum turntable provides the same smooth ball-bearing rotation that the higher-end cast iron model offers, at a fraction of the weight and price. The stand and the plate are connected, which is helpful when you're moving it around so you don't accidentally pull the plate off the base, or worse—have the stand base drop on your feet if you're holding it by the plate. Our tester liked that this spun smoothly and felt durable.
This cake stand includes a nonslip silicone base cover and easily wipes clean after frosting. We also like that the top of the cake plate is grooved like a vinyl record to help keep whatever you're working on from slipping. There are also three round guides, measuring 8, 9, and 10 inches on top of the plate so you can keep an eye on the size of your cake as you're building and decorating it. We wish you could pop this into the dishwasher, but the effort to hand wash wasn't much.
Includes: 12-inch aluminum cake turntable
What We LikeLarge enough for most cakes
Measurements make for consistent slices
Easy for beginners
Wire can be difficult to adjust
Designing a beautiful cake starts long before the frosting goes on. Building a cake with even layers not only looks better but helps keep your cake more stable. Those domes on top of your cake rounds should be cut off for the best results, but sometimes people are understandably nervous about leveling with a knife. The stress of making the wrong cut often leads people to skip this step entirely, which is a big mistake.
Wilton has created an ingenious solution for this. This adjustable cake leveler is a simple tool, consisting of a taut wire stretched over a large frame, not much different than a big cheese wire. Simply set the wire to the notch that fits the height you want to trim your cake down to, and pull the wire through the cake keeping the feet of the leveler flat on the surface of your table. Our tester felt this product was a game changer, one she wishes she'd had sooner because it took the stress out of the process of cutting cakes into even layers.
Our tester found that if the outside of your cake is a little too tough for the wire to easily pull through, just make a little score with a knife in the crust to get the wire started. During testing, we also noticed that the wire can be a little difficult to move between notches. Instead of pulling the wire (which could bend the wire knobs), focus on pushing the frame in to make more space for the wire to move freely. You'll get the hang of it after a few tries. If you're dividing a cake layer into several layers, make sure to level the top off first, then divide the cake layer for best results.
Includes: 12-inch wire and metal cake leveler
What We LikeAbsolutely essential to cake decorating
Different sizes suit different needs
Dishwasher safe
Plastic handles can get slippery
You might be able to get away with making one or two cakes with a butter knife, but after that, you're going to need to invest in some offset spatulas. Offset spatulas are used during every step of the cake-making process, from smoothing cake batter and fillings to leveling frosting and creating a smooth finish to moving your cake from the board to a stand. Offset spatulas are basically extensions of your own hands.
This is the ideal set of offset spatulas, used by professionals and home bakers alike. The small 4.25-inch spatula goes where other spatulas can't, and gives you cleaner results than using the back of a spoon or a butter knife. The medium 7.75-inch spatula evens out frosting and crumb coats cakes with ease. During testing, the medium spatula was our tester's go-to spatula for nearly every project. The large 9.75-inch spatula lifts cakes and helps put a smooth finish on the outside of the cake if you don't have a flat cake scraper on hand.
We found that these spatulas are great for more than just cake decorating. Our tester used the small and medium spatulas to smooth apple pie fillings, shape pavlovas, lift tarts out of metal tart shells, and even flip salmon fillets in a skillet. Once you get comfortable with the offset spatula, you may find it's one of your favorite kitchen tools. The stainless steel spatulas have hard plastic handles, which can get slippery when greasy, however, but are dishwasher safe.
Includes: 4.25-inch offset spatula, 7.75-inch offset spatula, 9.75-inch offset spatula
What We LikeLong enough for very tall cakes
Can use warm for cleaner designs
Incredibly sturdy
Instructions for use not included
Cake scrapers are having a moment, and have come a long way from the simple zig-zag designs on the side of grocery store cakes. Creating a completely smooth finish on the outside of your cake can be difficult to achieve by hand with a spatula, making cake scrapers even more handy. In recent years, cakes have also grown taller and more complex—and cake scrapers have stepped up to the challenge. This set will help you smooth out any cake, and can easily help you create a design. Our tester felt this scraper instantly levels-up the look of your cakes; it gives a perfectly smooth frosting or an appealing texture easily, without being fussy.
The first scraper in this set is flat on both sides. During testing, we used this scraper to achieve that perfectly smooth finish on the outside of a buttercream cake. Our tester noted that you should hold the scraper at a slight angle to the cake like you're shaving it, but make sure to keep the bottom of the scraper flat against the turntable to ensure you're scraping the cake perfectly upright instead of at an angle. If your frosting isn't perfectly smooth after the first pass or has some unsightly air bubbles in it, chill the cake for five minutes in the refrigerator, then give it another topical pass with a warmed but dry cake scraper. We run the scraper under hot water and then quickly dry it off to achieve the ultimate smoothness.
The remaining two cake scrapers are double-sided. One has a scalloped edge with the fluted edges bulging from the cake, and the other side has the fluted edges caving into the cake. The other cake scraper has a squared-off pattern that can technically be used as-is but is primarily designed to make striped cakes. To create a striped cake, our tester frosted a cake entirely with the first color of frosting, then used the smaller side of the squared-off scraper to make wells for the second color. After a quick 15-minute chill in the refrigerator, she then filled in the wells with the second color of frosting, Then used the flat scraper to even out the entire pattern.
Includes: 10 x 4-inch flat scraper, 10 x 4-inch squared/stripe scraper, 8.9 x 3.4-inch scalloped scraper
What We LikeWide variety of tools and textures
Available in different colors
Includes rolling pin, smoother, and cutting wheels
Doesn't include instructions or product descriptions
Fondant and gum paste cake decorations are entirely different than their buttercream counterparts and require a very different set of tools. While buttercream decorating tools rely primarily on forming designs with piping tips, fondant requires a more sculptural approach with a dough made primarily of sugar. Fondant modeling tools bear a striking resemblance to some clay tools, and in many ways function the same.
This set of fondant modeling tools is geared toward beginners who are looking to start building fondant, marzipan, or gum paste figurines, flowers, and decorations. The set includes a fondant rolling pin with two sizes of rubber band guides and a smoother, both important for covering a cake in fondant. Additionally, there are eight double-sided tools that do everything from flare petal edges, add texture, slice, and make decorative puncture marks. Finally, the kit includes a decorating scissor used for lifting and transporting flowers and figurines, plus an embossing and cutting wheel. The embossing and cutting wheel is actually three tools, even though it's listed as one.
During testing, we noticed that the different tool tips could be removed from the handles and reorganized in any way you like. This might not have been intentional, but it's a feature for those who want to customize their tools based on the tips they use most often. The three wheels of the embossing and cutting tool are interchangeable, and two of the wheels can be tucked into the small handle of the tool. It's not perfectly designed, but it's clever and works easily. The plastic tools aren't as sturdy as their metal counterparts, so when you get a hang of them and decide which tools you use most, you'll eventually want to upgrade. Ultimately, though, our tester felt these tools succeed because they are easy to use and give you quick decorating results.
Includes: 8 double-sided modeling tools, 1 embossing and cutting tool [with 3 wheels], 1 rolling pin, 1 smoother, 1 decorating scissor
What We LikeUseful tool you didn't know you needed
Folds down for easier storage
Easy to wash
Doesn't include piping bags or flower nails
This cake decorating bag holder from Wilton solves the problem of piles of decorating bags with different colors of icing lying all over the counter causing a mess and a distraction. It has fold-open legs with nonslip silicone feet, that are easy to store when not in use. The stand holds six piping bags and the center has a space with six built-in flower nail grips that hold nails upright for easy one-handed use. This stand is convenient for organizing your space and keeping your frosting bags close together and with easy reach while you work.
During testing, we noticed that our piping bags (also Wilton brand) sat snugly in the stand, but extended all the way to the table. We'd recommend keeping a piece of parchment or paper towel underneath the stand to keep frosting from smudging onto your counter, but we still think this stand is worth it to keep your piping bags and errant frosting from spreading across your entire workspace. We also noticed that the flower nail slots work best with the thicker plastic Wilton nails. While you can use the thinner metal flower nails, they tend to fall through the grip, leaving the nail head flush with the surface of the stand. Lastly, this should be hand-washed to maintain the nonstick surface.
Includes: 1 plastic piping bag holder (with 6 bag inserts and 6 flower nail inserts)
What We LikeCompatible with standard piping tips
Sturdy construction
Includes tip for filling desserts
Several refills are required for larger projects
No tip for lettering
Learning to use a pastry bag can be a little intimidating for someone just starting out on their decorating journey, and even more difficult for kids. The Wilton Dessert Decorator Plus helps bridge the gap from decorating novice to piping bag pro with this handy tool. The design looks an awful lot like a cookie press, although our tester notes that it's a lighter construction and isn't built to accommodate heavier cookie doughs, so you won't be able to use this tool for both projects. The plunger-style decorator comes equipped with four decorating tips, including a round, star, ribbon, and leaf tip, as well as one injector tip and two couplers that attach the different tips to the plunger body.
While testing, we noticed that trying to fill the decorator tube with frosting using a small spatula was cumbersome. Instead we opted to fill the canister by using the plunger similarly to a syringe and pulling the frosting into the tube with suction. This method only took a few tries to master and made filling the decorating tool so much easier. Our tester also mentioned that if you've got standard-sized tips on hand, you can also use them in place of the tips provided, which gives you a little more design flexibility.
We ended up washing the entire decorator by hand since not all the pieces were dishwasher-safe. When it comes to storing, you can put all of the small pieces inside the canister body to keep everything all in one place, but our tester notes that this method will mean storing the tool with the plunger extended, which might not be feasible in your space. Otherwise, you can drop all the pieces back into the box it comes in, or even a resealable plastic bag. Eventually, if you want to start making more complex designs or tackle larger projects, you may want to upgrade to piping bags, but this is a great place to start if you're only making a few cakes a year. Our tester also felt it was a good product if you were a bit of a beginner with decorating.
Includes: 1 plunger-style decorator, 4 piping tips, 1 injector tip, 2 couplers
Final Verdict
If you’re just starting out with cake decorating, go with the Wilton How to Decorate Cakes and Dessert Kit. Bakers on a budget but who want a quality set to start out with will like the 69-piece Kootek All-in-One Cake Decorating Kit.
How We Tested
We sent all of these cake decorating tools and sets to our baking experts for testing in their home kitchens. Each tool was put to the test by decorating a cake or cupcakes with actual cake and frosting, utilizing every technique and tool available. The tools were compared to each other, as well as to the professional standard. Stand-alone tools were tested alongside others while building and decorating desserts. Every piece of the larger sets was tested with the objective of creating a finished decorated dessert. After each and every product was tested, our experts gave us their unbiased opinions about what they liked and didn't like about each product, evaluating each on their design, performance, ease of use, ease of cleaning, and overall value.
What to Look For When Buying Cake Decorating Tools
Buttercream Essentials
Most people start with piping tips, which are used with piping bags. Piping skills are at the core of professional decorating projects, and when mastered, will be useful far beyond cakes and cupcakes. From star-tipped cake borders to hand-piped roses, a set of pastry tips with different styles and sizes allows you to experiment with countless designs.
Couplers are two-piece plastic attachments to piping bags that allow you to easily switch the tip on a bag of frosting without emptying the bag. For cake designs that involve several different tips for decorating, couplers are incredibly convenient.
A cake comb (sometimes called a scraper) is also an essential tool for a smoothly rounded cake. Some struggle to smooth the sides of a cake with a metal spatula, but a cake comb makes very quick work of it. Several cake combs have textured edges as well as a smooth edge for a variety of buttercream patterns.
Metal spatulas are narrow and long and come in several different sizes and two different basic styles. Larger metal spatulas are used for smoothing the frosting on the top of the cake, cleaning up edges, and lifting the cake off the board or stand. Smaller spatulas are used for detail work, smoothing out smaller portions of frosting, and picking up or placing decorative features on the cake. Metal spatulas come both flat and offset. Try out both and see which style is more comfortable to hold while you work.
Fondant & Gum Paste Tools
Making an even buttercream frosting is the first skill to master when beginning cake decorating as a foundation for building the rest of the cake design. Instead of buttercream decorations, fondant can be used for sculptural, pristinely smooth, or hand-painted finishes. When using fondant you’ll roll it out and lay it over your buttercream-coated cake. It then gets smoothed out with a smoothing tool that helps get rid of air bubbles and fits the fondant over every curve and into every crease of the cake.
Hand tools that help shape, slice, and texturize both fondant and gum paste are used to make figurines and floral decorations for your cakes. Cutters are available to easily create multiple petal shapes in large quantities.
For those who plan to use fondant often, there are plastic mats and rolling pins to make sheeting fondant easier. Rolling mats have cake measurements to easily judge the appropriate amount of frosting, with less sticking than rolling directly on a counter with a wooden rolling pin (although cornstarch or confectioner’s sugar is still recommended to reduce tackiness).
Versatility & Reusability
Many of the tools included in your cake decorating tool kit will last you for years to come, including the piping tips, spatulas, and couplers. Things like piping bags, cupcake liners, and any edible decorations are generally one-time-use tools. Most kits offer enough of these disposable supplies for a handful of projects, but eventually, you’ll need replacements. Replacements can often be found at grocery stores, as well as craft stores and, of course, cake and baking supply stores and online.
There are options for those interested in a more sustainable toolkit for multi-use versions of these tools. Disposable piping bags are convenient and make multi-frosting colors in a single project easy to handle, but polyester and silicone piping bags can be washed and reused many times with less waste. These reusable bags come in a variety of sizes and can also be used with couplers. If you also use piping bags for savory applications, it’s best to have a separate set for cake decorating to avoid any crossover scents.
Disposable paper baking cups can also be replaced with silicone cupcake liners for multiple uses. The silicone liners are brightly colored and help make your cupcakes look picture-perfect, but may not all come back to you if taken to a party or accidentally tossed in the trash after use.
Materials
Many tools come in both plastic and metal choices, with plastic tools typically being the less expensive option.
Both metal and plastic piping tips will last you years if washed and stored properly, but each has its different advantages. Metal tips provide a sharper and cleaner piping pattern and usually come in a larger range of sizes and styles. If stored improperly, the tips or round body may be bent, making them slightly more difficult to use. Plastic tips will not bend easily but often do not provide a crisp professional-looking piping pattern. Their sizes and styles are limited.
Spatulas and fondant hand tools also come in both metal and plastic choices. Metal or wood hand tools will last much longer than their plastic counterparts but can be slightly heavier to use compared to the nearly weightless feeling of plastic hand tools. Some plastic fondant and gum paste tools also come in a wider variety of shapes to help you mold and texturize your projects.
Additional Helpful Tools
While not necessary, there are a few more tools that will make cake decorating easier and more enjoyable.
A cake leveler is useful for those just starting to build cakes or for bakers who want a precision slice every time. They look a little bit like an archer’s bow or a large cheese wire, with a metal C-shaped handle that holds a cutting wire in tension. You simply pull the wire through your cake for a smooth, clean cut, which helps you to build your cake without the hassle of uneven layers.
A cake turntable will save you the stress of working around the sides of your cake, as the platter rotates on top of the stand bringing every side of the cake to you. Used in conjunction with a cake comb, you can have perfectly frosted cakes in minutes. Your hands and arms will thank you for saving them the extra stretching.
While some people build their cakes directly on a turntable, most people build their cakes on a cake board (placed on the turntable). A cake board is a circular piece of cardboard or foam, sometimes coated or covered with a colorful foil, that makes it easy to pick up and transport your cake with a little more support. Boards are available in a wide variety of sizes and are chosen based on the size of the cake you’re making, usually allowing an inch or more of extra space between the cake and the edge of the board. For an 8-inch cake, you’ll want a 10-inch cake board for 1 inch of free space around the cake to work with. You will also purchase cake boxes based on the size of the board you’re using.
When it’s time to put all of your tools away, having a specific place to safely store them all is incredibly helpful. Kits that come with a storage case do the work for you, but if your kit doesn’t come with a specific case, consider buying a small toolbox from the art or hardware store that has different-sized storage sections in it.
Juggling multiple bags of frosting doesn’t seem like it would be a problem until you actually have to do it. A piping bag stand, like the Wilton Cake Decorating Bag Holder, will keep your work area tidy and your different frostings all in one place to streamline your project.
Price
An essential cake decorating kit is available for $20 or less, making a wide range of classic cake designs available without a large investment. If you’re just starting out, a kit is easier to purchase instead of guessing which tools to pick out individually.
Most cake decorating tools are inexpensive individually but can add up quickly when buying dozens of items at a time. If your interest in cake decorating is expansive, a larger kit is absolutely worth the price.
Types of Cake Decorating Tools
Beginner Tools
A beginner set of cake decorating tools is a great place to start, especially for younger hobbyist bakers. Typically lower-priced, these kits are made with plastic tools, a small selection of metal or plastic piping tips, and a few disposable piping bags. Some may include a few additional tools like spatulas or cake combs to help you achieve satisfying results.
Enthusiast & Home Baker Tools
A step up in quality, most baking and decorating tools fall into this category. Reasonably priced, professionals and home bakers alike stock up on multiple sets of piping tips and hand tools for buttercream and fondant work. Silicone spatulas and whisks come in a variety of colors to match the color palette of your kitchen without sacrificing sturdiness.
Professional Tools
Professional tools tend to be heavier-duty and more expensive; they're also occasionally larger. Most hand tools are metal with wooden or heavy-duty, heat-safe plastic handles. In this category are also sturdier cake pans, ranging in size from 3 to 16 inches or larger. Once you’ve become the go-to birthday cake maker for family and friends, or you’re gearing up to make wedding cakes, it’s a good time to invest in this level of equipment.
Brands
Wilton
Wilton cake tools have been a staple of creative home bakers for decades, providing character cake pans, tips, tools, chocolate molds, ingredients, food colors, and even cake decorating classes at craft supply stores before television shows made extreme cake decorating popular. As an authority in the baking industry, the very large line of Wilton tools is widely available and tailored to be easily used by home bakers and professionals alike.
Riki’s Kingdom
Colorful baking and cooking kits are made specifically for kids’ small hands, including recipes to get cooking immediately. Each kit comes with actual kitchen tools, built for real cooking and baking projects.
Nordic Ware
Nordic Ware is known for its molded cake pans in beautiful designs, made with high-quality and long-lasting materials. Inventors of the original Bundt pan, decorative cakes have been the brand's signature for over 70 years. With a wide line of products that now includes attractive and sturdy baking and cooking tools, as well as kitchenware and professional baking equipment, Nordic Ware products are incredibly reliable at accessible prices. Most of the Nordic Ware products are also designed and manufactured in the U.S.
Ateco
Ateco is a brand of professional baking and pastry supplies, although most of their commonly used products are readily available at kitchen and baking supply stores, and conveniently priced for anyone. Home bakers will find Ateco decorating sets, as well as round and shaped cutter sets, and the sturdy hand tools selection to be a huge convenience in the kitchen. When you’re ready to expand your set of decorating tools, Ateco offers professional tools to supplement your collection at reasonable prices.
Vorcay
Exclusively sold online, VORCAY offers a massive selection of tools for an incredibly low price. The 188-piece Cake Decorating Set supplies you with everything you’d need for your first few projects except the cake itself.
Maintenance
Some larger pieces included in kits may be safe for the dishwasher, but most of the smaller pieces should be washed by hand to avoid damage or getting lost in the dishwasher. Warm soapy water gets the job done, but if tools are especially oily or buttery, rinse and soak tips and tools in very hot water for 10 minutes to loosen the oils.
Pastry tips will keep safe from damage in a small toolbox or case provided by the manufacturer. Make sure they are completely washed and dried before storing to avoid rusting. Reusable piping bags should be thoroughly washed inside out and left to air dry completely before storing to avoid molding.
Growing Your Tool Kit
When you’ve mastered using your essential tool kit and want to tackle new skills, you may need to start buying tools individually. Experimentation is part of the fun, so choose sturdier versions of the tools you have and tools you may not have for different decorating techniques.
To really develop your decorating skills, you may graduate to luster dusts and metallic accents, or even invest in an airbrush for creative fondant cakes. If you’ve seen it done on TV or the internet, there are plenty of tools out there to help you accomplish it as well.
Cake decorating supplies are more popular and accessible due to the rising trend of creative cakes. Colored fondants, custom silicone molds, and professional cake pans are all within your grasp. Just make sure you’ve got space to store them all once you start collecting them.
FAQs
What tool is used to spread icing on a cake?
There are a few different ways to spread icing on a cake, but the two most common ways are piping the frosting on with a pastry bag, or slathering it on with an offset spatula. When piped on, you have a few options. With a large round piping tip, or a piping bag with the tip cut off and no tip, you can apply the frosting to the cake starting from the base and circling the cake, moving up the cake with each band of frosting. Or you can apply the frosting to the outside of the cake, making a long zig-zag motion from the base to the top of the cake, all the way around the cake. You can also use a large flat icing tip, like the one found in the Wilton 39-piece cake decorating set, which applies frosting to your cake in large clean bands. Once the frosting’s on, you’ll smooth it out with an offset spatula or cake scraper.
If you use an offset spatula to spread icing on your cake you can start by piling frosting on top of the cake, spreading it towards the edges, and then spreading it down the sides of the cake. You can also pick up frosting with the offset spatula and apply it directly to the sides of your cake, much like you’d apply spackle to a wall.
How do you keep a cake from crumbling when frosting?
Crumbs are inevitable when frosting a cake, but you can dramatically cut down on crumbs by stacking your cake to keep crumbs in and applying a frosting crumb coat before the final layer of frosting. Before you stack your cake layers, you will need to level them to make sure your cake doesn’t lean or bulge. But slicing off the cake tops or dividing the layers opens you up to crumbs. The first/bottom cake layer should be situated with the bottom of the cake down, and the leveled cake top facing up. The top layer of the cake should be flipped, with the bottom of the cake round facing up and the leveled cake top facing down. That way all of the sliced-open sides of the cake are facing each other, and enclosed in the center of the cake. If your cake has three or more layers, all of the layers should be leveled, but the layers in the center can be used right-side-up or upside-down as you like.
The next important step to keeping crumbs off of your cake is the frosting crumb coat. Once your cake is stacked, you’ll apply a thin layer of frosting to the outside of your cake, making sure to fill any holes, or uneven layers and covering any areas where crumbs may spread. Scrape off the excess frosting, creating an even cake surface, and then chill for at least 15 minutes to stiffen the frosting before applying the final layer of frosting. The cake at this point is called a “naked cake,” and is a popular style of its own. Chilling is the most important step in this process and cannot be skipped for an effective crumb coat. While your cake is chilling, make sure to clean away any cake crumbs in your workspace and on your turntable, to reduce the chance of crumbs making their way onto your cake. Do not reuse the frosting you used for the crumb coat if it has picked up any crumbs.
What is a baker's spatula?
There are a lot of tools that call themselves spatulas, and they all have completely different purposes. You wouldn’t use a fish spatula to frost a cake, but a silicone mixing spatula is useful while mixing up cakes and frostings. But a baker’s spatula is another spatula entirely. Essentially, it’s a long, flat, metal spatula or “blade" but it is not sharp, and typically has a rounded tip. There are larger and smaller versions, and all of them are useful when baking. The metal spatula itself is available as a straight spatula, or an “offset” spatula, where the metal blade extends from the handle, and then steps down to create an offset blade that is lower than the handle. Many people find the offset spatulas easier to handle on the flat surfaces of a cake without dragging their knuckles through the frosting. The handles are typically made from food-safe plastic or wood.
What is the easiest piping tip to use?
A star-shaped piping tip is usually the first tip for beginner decorators to master. The tip is great for frosting cupcakes, making rosettes, creating rope and decorative borders, and piping decorative starbursts. It easily hides small mistakes in its complex pattern. A round tip seems easiest, but minor piping mistakes are more apparent because of its simpler shape.
What can I use instead of a piping bag?
It’s bound to happen to you at some point. You thought you had everything you needed to frost your cake, but when you pull all of your tools out you realize you’ve run out of piping bags. The cake store closed an hour ago and you need a backup plan. In this case, you’re going to reach for the largest and sturdiest plastic resealable freezer bag you’ve got. If piping without a tip, you’re going to choose which of the two bottom edges is going to be the “tip” of your bag, fill the bag with frosting, gather the rest of the bag up around the frosting, and tie it off just as you would a regular piping bag. Snip the tip off the corner of the freezer bag and start piping. You can also fit a piping tip into the corner of the freezer bag before filling it with frosting, just make sure to cut the bag only as much as it needs to allow the tip through, and know that the tip will never sit in the freezer bag as snugly as it will a piping bag, so some frosting may come out of the sides of the tip. It doesn’t hurt to put a piece of tape around the opening to help seal up the freezer bag and the piping tip.
Why Trust The Spruce Eats
Karen Resta is a writer specializing in food culture and history, cooking, pastries, and restaurants. She's also a former pastry chef and has traveled to Budapest, Kyiv, and Paris during their Fashion Weeks as a photographer and writer, always finding the best authentic pastries along the way. She now spends a lot of her free time baking at home and recommends quality within your given budget. Having the right tools available and knowing how to use them well (it can take practice, like anything else) makes all the difference, and she curated this list with that in mind.
Jenny Kellerhals is a professional pastry chef with extensive experience using professional and household tools. Jenny is based in Queens, New York, and thinks there are few things as indulgent as a moist chocolate cake covered in a rich chocolate ganache.
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