1+1 Free | Smootherâ„?- Cake DIY smoother

Turn your cakes into true masterpieces with our handy cake scraper!

Whether you are a professional or just an enthusiastic amateur baker. this height-adjustable cake scraper will help you bake perfectly smooth and sleek cakes!

Our Smootherâ„?is adjustable in multiple positions. so you can adjust the height to fit the size of your cake. This makes it super easy to evenly smooth the cake and remove bumps. This way you always get a professional result. Check out the favorite recipes at the bottom of this page and try them for yourself. they are delicious!

Best of all. this cake scraper is easy to clean. It is made of high-quality materials that are not only durable. but also easy to wash off. After use. you can simply rinse and wipe it off. so it's always ready for the next time you bake a cake!

Recipe

For anyone who still needs inspiration for their whipped cream pie. we present our 3 favorite recipes. Try them out and let us know how delicious the cake tasted!

Recipe 1: Buttercream

What you need?
- 250 g butter
- 250 g powdered sugar

Take an equal amount of butter and an equal amount of powdered sugar. beat the butter until fluffy. then add the powdered sugar and mix until the mixture is smooth. This buttercream will keep in the refrigerator as indicated on the package. you just need to beat it again before use.

Recipe 2: Swiss meringue buttercream

This is an egg white foam-based buttercream. This buttercream is more elaborate than the buttercream mentioned above. but the result is a wonderfully silky cream that is significantly less sweet. This recipe can be made in a so-called 1-2-3 ratio (1:2:3). i.e. 1 part egg white. 2 parts sugar and 3 parts cream butter. For a less fatty version. you can also opt for a ratio of 1-2-2; however. the cream will then be slightly less firm.

What do you need?
- 100 g egg white
- 200 g granulated sugar
- 300 g butter (or 200 g for the 1-2-2 ratio)

Put the egg whites and sugar in a heatproof mold or bowl. beat until fluffy and then beat over a bain-marie. keep beating until the sugar is completely dissolved. you can test this by “rollingâ€?some of the foam between your fingertips. when you no longer feel any sugar grains the foam has been heated enough. the egg whites have also become safe to use due to the heating. Remove the bowl from the heat and beat on high speed until firm peaks form. Then add the butter in small pieces. When all the butter has been added. keep beating until the cream looks fluffy. Buttercream prepared this way can be stored in the refrigerator for up to a week. and again. beat before use.

Recipe 3: Italian meringue buttercream

The result of this buttercream is almost the same as the Swiss meringue buttercream. but the method of preparation is different. In the Swiss recipe. the beaten egg whites are heated together with the sugar. while in the Italian meringue buttercream. the beaten egg whites are first beaten until stiff and then the red-hot sugar syrup is added.

The ingredients are also the same and the ratio is usually 1-2-3. but 1-2-2 works well here too. To make the sugar syrup. add about 80 ml of water to the sugar.

Heat the sugar and water to 121 degrees. beat the egg whites at 115 degrees until stiff. then slowly pour the sugar syrup into the egg white foam and mix well for at least 5 minutes. Then add the butter in small pieces and mix to a frothy cream.

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