When you’re presenting a sweet finale, the last thing you want is for your pastry to go from perfect to pulverized as you take it out of the pan. This sturdy yet nimble spatula keeps pies and cakes intact; the serrated edges cut through tart crusts without tearing. These triangular servers are typically made out of stainless steel or ceramic, but the material doesn’t really matter as long as it can hold the weight of the dessert.
(Monaco cake knife, $16; williams-sonoma.com)
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