When you’re presenting a sweet finale, the last thing you want is for your pastry to go from perfect to pulverized as you take it out of the pan. This sturdy yet nimble spatula keeps pies and cakes intact; the serrated edges cut through tart crusts without tearing. These triangular servers are typically made out of stainless steel or ceramic, but the material doesn’t really matter as long as it can hold the weight of the dessert.
(Monaco cake knife, $16; williams-sonoma.com)
Stuck on Spatulas
Spatulas fall into two main categories—spreaders and turners/lifters—but they do far more than those names suggest. This is the tool to turn to when you need to gently fold egg whites, scrape batters and mixtures out of bowls, keep your filets from falling apart, and even crush garlic. Spatulas come in a wide range of shapes and materials and designs, from steel to silicone, strictly utilitarian to sleek and chic. Here, see ten of the most common spatulas and our advice on choosing the best one for the job.
06.24.09
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