Bench Scraper/spackling Knife ?!

Decorating By Anjoli Updated 15 May 2007 , 5:31pm by Anjoli

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Anjoli Posted 12 May 2007 , 2:55am
post #1 of 8

I can see that a spackling knife or bench scraper is a very good choice when trying to get smooth icing. I even found a very helpful article (http://www.cakecentral.com/article6-Upside-Down-Icing-Technique-for-Perfectly-Smooth-Icing.html)...but I was wondering if anyone could tell me what size (how many inches, etc.) the knife should be--any recommendations for the best choice? I know a basic cake is around 2 inches high (right?), but I'm sure you would want the knife just a little higher, so it's all even...what do you think?

Thank you so much!

7 replies
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miriel Posted 12 May 2007 , 3:02am
post #2 of 8

My cakes are approximately 4" high so I use a 6" bench scraper.

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KoryAK Posted 12 May 2007 , 3:31am
post #3 of 8

yep - 6" bench scraper here too.

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leily Posted 12 May 2007 , 4:17am
post #4 of 8

Same here, I use a 6" too. When I am doing my double layers and if I add filling it is still big enough. And it is a nice size to go across a sheet cake.

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Anjoli Posted 15 May 2007 , 4:28am
post #5 of 8

Thank you all so much! That definitely answers my question, and now I'm not so confused--can't wait to try it out!

Thanks again. icon_smile.gif

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ShirleyW Posted 15 May 2007 , 5:17am
post #6 of 8

I bought this chocolate Cigarette Kit several years ago, now I just buy the cigarettes ready made, but this scraper is great for smoothing cakes. It's the right size and the blade is flexible, best of all it has a handle and gives me better control.
http://www.pastrychef.com/CHOCOLATE-CIGARETTE-KIT_p_10-1046.html

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kerri729 Posted 15 May 2007 , 3:37pm
post #7 of 8

I also use the 6" scraper, but then, when the bc is crusted, I smooth out any imperfections with a clean sheet of copy paper.........works like a charm.

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Anjoli Posted 15 May 2007 , 5:31pm
post #8 of 8

Oh wow, thanks for the suggestions! I appreciate the link to the chocolate cigarette kit bench scraper--it looks really easy to use with the handle there!

And the copy paper idea--is that like using parchment paper, when you hold it up against the cake, and go over the paper with a spatula (or bench scraper)?

Thanks again for the help!

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