Thought I was a pro with my messy buttercream, then I tried a bench scraper

I used to frost cakes with just a straight spatula and my fingers, ending up with crumbs everywhere and a lumpy mess every single time. About 6 months ago, I grabbed a $12 metal bench scraper from a kitchen supply store on a whim, and wow, what a difference. Now I do a quick crumb coat, chill it for 15 minutes, then use the scraper with hot water to get smooth sides in like 2 minutes flat. No more wiping off gobs of frosting or praying the top looks even. Has anyone else switched tools and had it totally change their cake game?

2 comments

2 Comments

the_jason14d ago

oh man i gotta disagree here. bench scrapers are overrated for home bakers honestly. half the time i end up gouging the cake or dragging crumbs through the frosting anyway. i've been using a wet paper towel folded over my finger to smooth buttercream and it gives me way more control, plus i don't have to keep dipping a scraper in hot water.

morgan_jenkins9014d ago

Whoa hold up @the_jason, a wet paper towel though? 😅 I gotta ask - doesn't the paper start shredding after a couple swipes? I tried that once with a paper towel and ended up with little white flecks all through my chocolate buttercream. What kind of paper towel are you using that holds up? Also how wet are we talking here - like dripping or just damp?