1.   Apply a thick, final layer of frosting, smoothing it as best you can with an offset spatula.

2.   Holding stencil flat, place a spoonful of batter in center of hole, and spread evenly with an offset spatula.

3.   No offset spatula.

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

5.   Using an offset spatula, she swiped frosting atop the cookie in a single stroke, then carefully lifted off the stencil.

6.   Using an offset spatula, spread the chocolate ganache evenly over the syrup.

7.   Using an offset spatula, spread the royal icing evenly over the pastry.