For the Desserts

Never worry about caved in cakes again. Use an Ateco Cake Heating Core! These cores help to cook the middle of your cakes, making sure that it is baked through completely. Conducting heat into the center of your pan, it allows your cake to rise and bake evenly. Simply grease the cores, place them flat side down and spaced evenly in your pan, add the batter, and bake. 4 cores included. Learn More

Perfectly sized for cakes up to 10 inches and smaller, the Thermohauser 12" Cake Knife delivers exceptional precision and control. Its finely serrated, saw-style blade cuts cleanly without scattering crumbs, making it ideal for splitting cakes into multiple even layers. Beyond cake work, this versatile knife also glides effortlessly through puff pastry, baked phyllo, and fondant—ensuring smooth, professional results every time. Learn More

Ateco’s tube numbers do not describe what a tip pipes. This 10-page pictorial guide shows the designs produced by more than 75 of its most popular tubes, so you can choose a decoration first and then find the tube that makes it.It is a useful reference alongside a large tube set, and for learning which of your existing tips can produce a new design.It pairs well with the Ateco 783 55-Piece Decorating Set. Learn More

Weight is what keeps a turntable still while a large cake turns on it. The 612 pairs a cast iron base with a 1/8-inch-thick aluminum top, made in the USA, and it is the stand to choose for tiered cakes, wedding cakes and all-day use in a bakery.Why the Base MattersOn a light stand, pressure from a bench scraper can push the whole stand across the counter. A cast iron base stays put, so both hands can stay on the work. A non-slip pad underneath adds grip, and the 5-inch height brings the cake up to a comfortable working level.The Ateco 615 offers a similar height in a lighter aluminum stand. The Ateco 610 is the budget, lightweight choice. Learn More

Larger rounds need a longer blade. On a 10- or 12-inch cake, this spatula spans the radius, which lets a decorator smooth the top without lifting the blade mid-stroke and leaving a ridge.The 1.5-inch blade is taper ground for flex near the tip. It is wide enough to lift and move a cake layer or a sheet of cookies.For a wood handle, see the wood-handled 10-inch straight spatula. Bakers who mostly frost 8- or 9-inch layers will find the 8-inch easier to manage. Learn More

An 8-inch blade is the all-purpose length for an icing spatula. It is long enough to spread buttercream across the top of a standard 8- or 9-inch cake layer in a few passes and short enough to control on the sides, around cupcakes and in the corners of a sheet pan.Pastry chefs favor Paderno’s spatulas for the wide handle, which gives a full grip and is easier on the hand during a long decorating session. The stainless blade also works for lifting cookies, loosening cakes from the pan and spreading fillings between layers, and it layers ganache and finishes fondant edges cleanly. Learn More

Cutting a 10-inch cake into level layers without a mountain of crumbs takes a long, sharp serrated blade. This Victorinox cake knife has rounded scallops that slice through airy sponge cakes and dense cheesecakes cleanly, and the 10-inch length reaches across the whole cake.The handle is from the line Victorinox sold as Rosewood for many years and now calls Victorinox Hardwood. It is modified maple stained in the traditional rosewood color.To split a layer, set the cake on a turntable, rest the blade at the height you want and turn the cake against it while sawing gently. Wipe the blade between cuts through buttercream.A chilled cake cuts more cleanly than one at room temperature.For a bowed bread and cake knife, see the Hardwood 10-inch Bread and Cake Knife. The Hardwood 12-inch Serrated Slicer has a longer serrated blade in wood. The table in the Details compares the slicers. Learn More

Perfectly sized for cakes up to 12 inches and smaller, the Thermohauser 14" Cake Knife delivers exceptional precision and control. Its finely serrated, saw-style blade cuts cleanly without scattering crumbs, making it ideal for splitting cakes into multiple even layers. Beyond cake work, this versatile knife also glides effortlessly through puff pastry, baked phyllo, and fondant—ensuring smooth, professional results every time. Learn More

This spatula is strong and extremely flexible. You can bend this to a 90 degree angle with no risk of breaking. Really finesse thin icings and also does a great job of plating Made of SUS420-J2, high grade stainless steel Hygienic Polypropylene handle.  Learn More