Stainless Steel Spatulas or Bowl Knife:
This a spatula with a long flexible blade for smoothing and spreading fillings and icing.
Serrated Knife:
A scalloped edge knife for splitting cake layers horizontally.
Icing Screens:
An open-meshed sreen for holding cakes that are being iced with fondant. Icing drips off the cake into a tray under the rack.
Turntables:
A pedestal for icing cakes with a flat, rotating top.
Cake Decorating Icing Smoothers and Designs
A metal or plastic triangle with serrated edges. Used to apply a grooved pattern to the sides of cakes. Hold the edge of comb stationary in a avertical position against the side of cake and rotated turntable with your other hand. Plastic or Steel Scraper for smoothing sides and top of cake with flat edge.
Brushes:
Use to remove crumbs,apply dessert syrups, and to glaza cakes with apricot glaze.
Sugar Dredger:
Large metal shaker used to dust cakes with confectioner sugar.
Cake Circles and Doiles:
Place layer cakes on cardboard circle the same diameter as your cake when assembling the cake. This makes it easier to ice. For display place cake on 4 inch doily larger than your cake and your circle should be 2 inch larger than your cake.
Parchment paper:
For making paper cones.
Pastry Bags and Tubes:
Plain round tubes for writing, lines, beads, and dots.
Couplers atttach the tube to the outside of the pastry bag. This allows your to change tubes for different effects.
Star tubes for making borders, rosettes, shells, and stars.
Rose tubes for flower petals.
Leaf tubes for making leaves.
Ribbon or basketweave tubes for making ridged or smooth stripes or ribbons.