Reddit mentions of COSMOS Set of 4 Dough Scraper Bowl Scraper Multi-Purpose Plastic Bowl Cake Dough Scrapers with Straight and Curved Edges for Pizza Dough Bread Cake Fondant

Sorry for long reply in advanced. If the turn table is off it shouldn't make that much of a difference. More than likely when I decorate the cake, or the board is not exactly center, it shouldn't affect it too much and it wouldn't affect it in this way.

I can't find a direct link for the scraper I swear by because the brand name has worn off, it is almost 10 years old, and I got it from the first bakery I worked at. It is red and I think had a white swirly font on the middle of it.

Typically when looking at scrapers my best advice is one that is about 5" tall, silicon (but not too flexible, you want it to be able to have about a 20 degree bend in it), not a sharp/thin edge straight edge (not as sharp as a dough cutter, but a smooth edge, but flat and sturdy), has almost 90 degree angles on 2 corners (this helps if needing to scrape the board and not get build up at the bottom), and one that had a width of about 3"-4" to make it easier to hold (Measurements of 5" x 3.5" x .1")

These links look similar, but I have not tried any of these ones This edge may be a little sharp, but great shape & flexibility. Corners not right angles but good shape and size I would go with trying to green one and use the one with the curve back, not the trapezoid one. I don't ever use a metal scraper.

Also, a few other tips, when you chill in between layer make sure that your first layer is very thin. It is ok to still see the cake, that is encouraged for the first ice. The point of the dirty ice is to get it even and when you apply your second coat it does not scrape the cake off, only the icing.

Next, you can use a piping bag to get the icing the same thickness across the cake, rather than just slathering with buttercream. This what I did when I first started decorating, as it made it easier for me to get a hang of how thick the icing should be and made it even.

Lastly, when you are scraping the order I do is:

• -Side (get any excess icing off), Wipe scraper,
  
• Top (semi smooth, with overhanging corners), wipe scraper,
  
• Side (to make the icing even, watch your angle of your hand), wipe scraper,
  
• Top (make clean, should be minimal overhang), wipe scraper,
  
• Side (clean up some), wipe scraper,
  
• Scrape board for excess BC, wipe scraper,
  
• Side (to even from board scrape), wipe scraper,
  
• Top (final), wipe
  
• Side (final).
  
  Hope this helps! Tag me if you make any other cakes soon or PM me if you ever have any specific questions!
  
  Your ombre inside is perfection!