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icing smoother vs bench scraper

post #1 of 2
Thread Starter 

I've done a lot a research today on how to get my bc smooth. So far it looks like a scraper with crusting bc is the best bet. I've never used one before and I've come across soooo many different types. Most use a 6" metal one with the rounded handle which looks great but what if I wanted to ice a tall barrel cake. I came across the Wilton icing smoother and I wondered if anyone liked it.  It doesn't have as wide of a base/edge to set on the cake board as a bench scraper and I was wondering if that rubber handle in the middle gets in the way. Has anyone used both and if so which do you like better?  Thanks!!!

post #2 of 2

i my bench scraper that is over 40 years old--sentimental favorite

 

plus if you do a big tall cake enlist the nearest plastic ruler--no worries--

 

(second time i've recommended that today ;)

 

not to mention--when using smbc -- you can chill the iced cake and make it perfect with the heat of your fingers--

I was addicted to the Hokey Pokey, but I turned myself around.

 

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I was addicted to the Hokey Pokey, but I turned myself around.

 

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