Cake Spatula

• The cake spatula is the most common method for applying icing to a cake or cupcake. Cake spatulas can be found in large and small sizes. The blade of the cake spatula is made from a thin, stainless steel material that is lightweight. The spatula itself can be angled or flat. When applying frosting to the side of a cake it is easier to use an angled spatula then a flat blade so that you do not have to tilt your wrist as far. Cake spatulas can be used to apply frosting to cookies as well.
  
  

Bench Scraper

• A bench scraper is a pastry tool that is a large stainless steel rectangle with a handle on one end. The blade is thicker than a cake spatula and it is used to scrape bench tops, cut pastry dough and frost a cake. A bench scraper is typically used to smooth out frosting already applied to the cake's surface rather than apply it directly. Since most scrapers are at least four inches tall, they can be held flush against the side of a cake to provide smooth and even frosting.
  
  

Piping Bag and Tip

• The piping bag or pastry bag can be used to apply frosting to cakes, cookies and cupcakes. Decorating bags are equipped with a decorating tip that can create swirls, grass, stars, basket weaves and dots. A large pastry tip can be used to apply frosting directly to the surface of a cake to make the process easier for icing the sides of a cake.
  
  

Poured Icing

• Not all icing or buttercreams are thick and need to be applied with a spatula. Some icings are very thin and can be poured onto the surface of cakes, cupcakes, cookies and even donuts. This type of icing is typically made from equal parts powdered sugar and water. Once it is poured onto the surface of a cake it can be left to sit and harden over leaving a white crust. This method is usually applied by using a cup, ladle or bowl with a spout over the surface of the pastry.