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Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

Icing spatulas have thin, flexible metal blades. They come in two styles, straight and offset. I prefer the angled blade of an offset spatula because it fits best into jelly-roll pans when spreading batters into corners, and makes it easier to apply icing in a level horizontal layer.
Rubber spatulas come in many sizes. Look for the heat-proof models, which are sturdier than the old versions and fight off odors and stains. I use a small spatula for scraping chocolate into a piping cone or stirring gelatin as it melts, and a medium-size one for stirring certain liquids that need to be scraped from the sides of the bowl while cooking. But my large, spoon-shaped spatula (sometimes called a β€œspoonula”) really gets a workout, transfering batter to pastry bags and cake pans and doing other chores.

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