21.   Scatter the remaining oatmeal on a baking sheet and, with a large metal spatula, carefully transfer the wedges to the sheet.

22.   Run long metal spatula over top of cake to smooth, letting glaze drip down sides.

23.   Slide a metal spatula under chocolate to loosen from foil.

24.   Slide a thin metal spatula under bars to loosen any sticky butterscotch layer from bottom of pan, then remove from baking pan.

25.   Spread Chocolate Ganache Frosting over top and sides of cake, swirling with a small metal spatula.

26.   Spread the batter evenly with a metal spatula or wooden spoon.

27.   Spread the coconut meringue into a very thin layer on a parchment-lined baking sheet, ideally with an offset metal spatula.

28.   Stir with a wooden spoon or metal spatula and continue stirring until the sprouts are glistening and somewhat wilted.

29.   To straighten sides, press a ruler or a long metal spatula against them.

30.   Using tongs, lift the bird to a cutting board or platter, holding a large metal spatula underneath the beer can for support.