Whether you call it an offset spatula or a pallet knife, no baker should be caught in the kitchen without one.

An offset spatula has a long narrow flexible metal blade with a rounded end and either a plastic or wooden handle to hold on to. The long blade makes it easy to smooth cake batter into the corners of a baking pan and loosen the cake from the sides of the pan after it bakes.

When icing a cake, it makes quick work of spreading and pushing the icing between cake layers, on the sides, and over the top, leaving a professional finish. It’s also easier to ice cupcakes with a small offset spatula.

You can even use an offset spatula to place intricate cut-out cookie dough on baking sheets and to remove the baked and cooled cookies without breaking them.

I’m pretty sure there are many more ways to use an offset spatula, but the bottom line is, every baker should have at least one small and one large offset spatula at their fingertips.

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