A cake surfacing device that includes: a base; a pedestal extending vertically from the base; a turn table at the top of the pedestal adapted to receive a cake; an arm support extending from the pedestal; a swivel arm attached to the arm support, where the swivel arm includes a connecting end; a plastic container, where the plastic container surrounds the cake; and a surfacing blade within the plastic container where the surfacing blade extends from a top center of the plastic container to one side of the plastic container. The turn table is preferably adapted to rotate. The swivel arm includes a connecting end with a connecting pin, where the connecting pin engages the plastic container. The plastic container includes a connecting crown which receives the connecting pin.

A culinary tool (100) suitable for both cutting and transporting food includes a tool member (101) and a handle (108). The tool member (101) begins at an asymmetrical base region (102) and tapers along a major face (103) of the tool member (101) to a distal tip (104). A curvilinear medial ridge (105) begins at the asymmetrical base region (102) and passes along the major face (103), thereby defining a cutting portion (106) and a spatula portion (107). The cutting portion (106) sometimes the distal tip and occupies less of the major face (103) by area than does the spatula portion (107). The handle (108) is affixed to the tool member (101) along the asymmetrical base region (102). The culinary tool (100) can be used in either a cutting mode or a spatula mode.

A hand tool to cut and serve slices of a substantially flat food preparation with a curved perimeter edge, particularly a circular one (cake, quiche, tart, pizza). The hand tool includes a handle and a flat active part with a triangular shape with two sides having a common point opposite the handle and defining a pointed angular sector facing the third side of the triangle next to the handle. The active part includes radial segments configured to geometrically determine a given number of equal slices. The active part includes, on one of the lateral sides of the triangle, radial segments offset relative to each other and coplanar with the general plane of the active surface. Each segment is set at a distinct angle in relation to the median longitudinal axis of the hand tool running through the point of the triangle connecting the two lateral sides and through the handle.

A pastry serving utensil for lifting large pastry sections, including half-pie or pastry portions, cleanly and efficiently from a standard pastry pan is disclosed. The utensil comprises a scoop member with a generally semi-circular bottom surface conforming to half the diameter of a standard circular pie or pastry. A sharpened or beveled terminal lip along the front edge of the scoop functions as a cutting edge to separate a curved pastry portion from the pan. A continuous curved side wall extends upwardly from the perimeter of the scoop, positioned opposite the front edge, and is configured to cradle and stabilize the semi-circular or curved pastry portion during lifting. An ergonomic handle is affixed at a central rearward position adjacent to the curved side wall and extends rearwardly orthogonal to the front edge. The handle is comprised of a friction-enhancing material.