Article: It is important to find and use your preferred stance to balance on a skateboard. The two main positions that skateboarders use are called regular and goofy. Try out both positions to see what feels the most natural to you. If your left foot is forward, or you are facing to the right you are in the position called "regular". If your right foot is forward, or you are facing to the left you are in the position called "goofy". Make sure that when you stand on the skateboard, your feet are positioned just behind the bolts. This is the best way to position your feet for good balance. Placing your feet in the middle of the board will not give you as much control and it also makes it easier to break your board. The bolts are what is securing your skateboard's wheels to the board, so your feet should be just behind the wheels on your board. Before you try to balance while riding your skateboard, start by balancing on your skateboard while it is standing still. The easiest way to keep your skateboard from moving around too much is to place it on some carpet or grass. Then, stand on your skateboard and work on your balance. You can also try placing an object in front of and behind the wheels on your skateboard to keep it from moving around too much. Try placing a block of wood on either side of your skateboard, or position the board between two cinder blocks. If you still find it difficult to stand on the board even when it is not moving, then you might try holding onto a railing or a wall to steady yourself and work up to standing on the board without holding onto anything.
Question: What is a summary of what this article is about?
Determine your preferred stance. Place your feet just behind the bolts. Stand on your skateboard on carpet or grass.
Article: There are many different types of frostings, icings, and glazes you can use to finish your butter cake, and a vanilla buttercream is a common and delicious choice. To make this frosting: Place 1 cup (225 g) of softened butter in a mixing bowl or the bowl of a stand mixer. Beat on medium for about three minutes. Working in 1/2-cup increments, add 3 to 4 cups (345 to 460 g) of confectioner's sugar (add closer to 4 cups for a firmer icing). When all the sugar has been incorporated, turn the beaters to high and mix for 10 seconds. Add a pinch of salt and 2 teaspoons (12 ml) vanilla. Beat until incorporated. Beat in 2 to 3 tablespoons (30 to 45 ml) of milk or cream until the frosting reaches the desired consistency. This is a variation on a basic buttercream, but the brown butter adds a richness and nuttiness to the frosting. To make this frosting: On medium heat, melt 6 tablespoons unsalted butter (85 g) in a small saucepan. Stir constantly until the butter foams, bubbles, and turns a golden color. This will take about four to six minutes. Remove from the heat and cool to room temperature. In a mixing bowl, add butter, 3 cups (345 g) confectioner's sugar, and 1 teaspoons (9 ml) vanilla. Beat on medium speed, and slowly add 3 to 4 tablespoons (45 to 60 ml) milk until you achieve the desired consistency. Chocolate is another great frosting type for a butter cake, and can add another dimension to the vanilla flavor of the cake. This recipe is similar to a vanilla buttercream, but you add chocolate and malted milk powder to the mix and use less vanilla. In a mixing bowl, add cup (115 g) softened unsalted butter and 1 teaspoon (6 ml) vanilla. Mix on low to combine. Continue mixing, and gradually add in 2 cups (230 g) confectioner's sugar, cup (59 g) cocoa powder, cup (65 g) malted milk powder, and a pinch of salt. One tablespoon (15 ml) at a time, add in 7 tablespoons (105 ml) of milk until the frosting is smooth, light, and spreadable. Citrus glazes also work well with butter cakes, and they are less rich than a buttercream frosting. You can use any citrus you want, or a combination, including orange, lemon, lime, grapefruit, or any other citrus you prefer. For the glaze: In a medium bowl, whisk or beat together 1 cup (115 g) confectioner's sugar, teaspoon (the zest from a small wedge) orange zest (grated), and 1 tablespoon (15 ml) of juice from a freshly squeezed orange. Whisk until all the ingredients are incorporated and you have a smooth icing.
Question: What is a summary of what this article is about?
Make a basic vanilla buttercream frosting. Try a brown butter frosting. Indulge with a malted chocolate buttercream frosting. Go for an orange glaze.