When frosting the side and tops, it's easy to get the top and sides to frost completely flat and square if you use a long,
flat edged spatula designed for frosting.
Not exact matches
Run a knife or a small,
flat spatula around the inside
edges of each muffin cup, then carefully remove the frittatas.
Dip 1/2 of each cookie in the melted chocolate, or spread 1/2 of the top of each cookie with melted chocolate using a
flat -
edge knife or a small rubber
spatula.
Use the
flat edge of the
spatula or a butter knife to create a raised
edge around the perimeter of the pizza.
Transfer the nut mix to a plastic wrap lined baking sheet and smooth out into one large «crust» using the
flat edge of a
spatula.
Working in batches if needed, place portions on griddle and smash
flat with a
spatula to form 4» - diameter patties (craggy
edges are your friend).
Using a large offset
spatula, bench scraper, or back of a chef's knife, scrape
edge across tops of ramekins to level, which will encourage a nice
flat top on finished soufflé (discard excess batter, or scrape into another dish and bake separately).
After removing the kernels the way you did, go back and use the
edge of the blade (or, to be safe, another long,
flat tool... an example is escaping me at the moment... maybe a
flat - handled
spatula or a dull dinner knife) and drag the
edge firmly down over those cut areas.
Working in batches if needed, transfer beef to griddle and smash
flat with a
spatula to form imperfect, loose patties about 4» in diameter (craggy
edges are your friend).