“You can have excellent baking skills and still suck at frosting a cake, like me,” says Bon Appétit food editor and Cake Queen Shilpa Uskokovic. That’s because, while we might pull out the loaf pan for a humble tea cake on a random Tuesday, icing a cake is something most of us do only a few times a year. If, like Uskokovic, your decorating capabilities lag behind your baking ones, fear not: The right tools will help you maximize your potential. Here are all the cake decorating tools in our food stylists’ arsenal—and if you’re ready to get your practice in, may we recommend Uskokovic’s new crop of cakes for any occasion?
Rotating cake stand
Using a rotating cake stand or turntable allows you to spin the cake as you frost it, so you can easily smooth out any imperfections. This all-metal option from Ateco is Uskokovic’s favorite because it’s super sturdy and doubles as a display stand when the decorating is finished. “It has a charming industrial aesthetic that works in lots of different scenarios,” she says.
Offset spatulas
You can never have too many mini offset spatulas, says Uskokovic, who keeps three on deck at all times. They’re the tool of choice for creating both clean lines and dramatic whirls of frosting on everything from simple birthday cakes to tiered showstoppers. Pro tip: Use a mini offset spatula for decorating and a large one for transferring the cake from turntable to plate.
Parchment paper
If you want to avoid the upsetting situation in which chunks of cake get stuck to the bottom of the pan, parchment paper is key. But it’s also useful when frosting a cake. Tuck strips of paper underneath the perimeter of the cake before you slather buttercream on the sides. When you’re done, remove the paper, and you’ll be left with sharp edges and a clean cake stand.
Silicone piping bags
Plastic zip-top bags will work in a pinch, but for pro-quality cakes, Uskokovic likes Ateco’s reusable silicone bags: “They help me cut down on throwaway plastic, and they hold up well over time.” That said, disposable piping bags work, too, and she uses them when working with lots of different colours or super intricate details.
Piping tips
Piping tips—which attach to the end of your piping bag and allow you to create decorative borders and designs—are an essential cake decorating tool if you want to take your skills to the next level. “A few basic tips really expand your decorating possibilities,” says Uskokovic. “While I generally prefer metal tips, this starter kit has such a good variety that I’m willing to overlook the plastic—to be fair, I trust Ateco’s plastic tips more than any other.”
Cool sprinkles
Are sprinkles a decorating tool or an ingredient? You be the judge. Either way, the brighter the better, says Uskokovic. For a dynamic final product, choose sprinkles that mix a variety of shapes and sizes.
Serrated knife
Cutting even cake layers isn’t easy, but the right serrated knife (and technique) will save you trouble. To start, cut on a turntable: Hold the knife level and slowly spin the turntable as you move the knife across. It’s a lot like cutting an avocado, in which you keep the knife mostly steady and spin the avocado. “Using a long, serrated knife that extends through the cake is helpful, so you can just make one clean cut,” Uskokovic says. “I love this one from Hedley & Bennett.”
Metal bench scraper
A bench scraper is invaluable for smoothing the sides of a cake. For the easiest application, Uskokovic recommends warming up a metal bench scraper (either by running it under hot water and wiping it dry, or passing it through the flame of a blowtorch), then swiping it across the sides of the cake as you spin the turntable with the other hand. That’s the trick for clean, smooth sides.
Kitchen torch
Speaking of blowtorches, they also come in handy when you want to make an easy, impressive cake without any frosting at all. Case in point: This torched banana cake, where the torch is used to create a glossy, crackling sugar crust atop a simple olive oil cake.
Food-grade flowers and edible gold leaf
“I love a little booklet of edible gold leaf,” says Uskokovic. “It’s a bit old-fashioned, but used judiciously, it can feel special—even whimsical.” Not into gold flecks? Try a combination of real, food-grade leaves and flowers, like the ones used on this apple-hazelnut rye cake.
Acetate
Okay, you don’t need acetate, but it’s great for building multilayered cakes: “You can line the cake pan with a strip of acetate and build the cake right in the pan for a clean, sturdy shape,” says Uskokovic. She also used it to get the frosting on her PB&J dome cake perfectly smooth; unlike a bench scraper, acetate is flexible.
This guide originally appeared on Bon Appetit US
