Those nylon spreaders are great! I use my short-handled ones for spreading and as a dough scraper (well, now KAF has new dough scrapers, hurray!). As the edge is quite sharp, I also use them as an ad hoc cutter for pies and cakes when my pie/cake server is serving other goodies. The long-handled one is great for scooping out the bottom of jars. (Wish they came a little wider and/or with a longer blade so I could use them as a mini-spatula...) By the way, does this icing need to be refrigerated? Is it best to sugar the tops just before serving? I am wondering if the sugars will dissolve into the icing. Thanks for another yummy recipe! p.s. And red sugar for Valentine's Day treats??? Hmmm, do conversation hearts melt if you slip into into the batter?? Julia, I didn't notice the sugars melting on the icing, and they sat around a few days. Conversation hearts - I"m betting they'll stay solid, maybe get a little "spongy." As for refrigerating cream cheese frosting - the jury's out. Officially, yes, it should be refrigerated. Wrap the cake VERY VERY VERY sell, with plastic wrap right against the cut edges and frosting. Unofficially - many people leave their carrot cakes at room temperature for a day or two with seemingly no ill effects. Glad you like the spatulas... :) PJH

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