With a spatula or
offset spatula carefully spread chocolate ganache on top and around the layer cakes.
Not exact matches
Then using a clean
offset spatula or butter knife
carefully smooth out the plain cheesecake filling on top covering up the strawberry cheesecake filling.
Once the letters are dry, use a palate knife or
offset spatula to
carefully release the letters from the parchment paper.
Allow cookies to cool for 15 - 20 minutes in pan before using a small
offset spatula to
carefully ease them out of the pan and onto a cooling rack.
Meanwhile, to get the mottled look that I've gone for, use a hot
offset spatula to smooth and slightly melt the chilled frosting, then
carefully pour the still - warm ganache over the edge of the chilled cake.
Carefully transfer batter to prepared springform pan, gently smoothing top with
offset spatula.
Spoon mousse into prepared brownie base
carefully and gently tap pan to remove any large air bubbles; gently smooth top with
offset spatula.
Spreading: I
carefully spread the cookie - dough - like batter first with an
offset spatula, but then figured out that gently pressing with a rubber
spatula works best.
This is best done with an
offset spatula, but can be done
carefully with a knife.
Use the remaining Chantilly filling to cover the second layer of génoise bars,
carefully spreading it evenly with an
offset spatula.
Use half of the Chantilly filling, and plop it onto the layer of génoise bars,
carefully spreading it evenly with an
offset spatula.
Pour meringue onto the parchment paper lined baking sheet and, using an
offset spatula or rubber
spatula,
carefully spread meringue into an 8 - inch circle.
Using a small
offset spatula, remove croustades
carefully from pan.
Carefully spread the batter evenly into the prepared springform pan with an
offset spatula.