. Fondant is a smooth, easily molded covering used to cover the whole cake or to make cake toppers. You can make it yourself or purchase ready-made fondant to save yourself the trouble. Some brands of fondant tear more easily than others. Fondarific, Duff, and FondX are good beginner options. Fondant dries quickly, so keep any portions you are not currently using wrapped in plastic or in the original container. Make this as smooth as possible to prevent wrinkling or tearing the fondant, which will go over the buttercream. See the icing section for tips. Ganache can be used instead. It may be more difficult to smooth, but will provide a more stable base. Sprinkle cornstarch or spread shortening on a clean surface to prevent the fondant from sticking, then knead it for a couple minutes or until pliable. Knead by pushing with your flat palms and heel of the hand, to avoid trapping air bubbles in the fondant. Skip this step if you purchased ready-to-use rolled fondant. Use a rolling pin to roll the fondant out to a in (6 mm) thickness. Occasionally rotate the fondant by sliding your hand underneath it to the center, to make sure it hasn't stuck to the table. If you plan on covering a circular cake with fondant, you'll need a circle as wide as your cake's diameter plus twice the cake's height. Once the fondant is rolled out, roll it around the rolling pin, then unroll it again over the cake to drape it over. Use a flat tool or your hands if necessary to smooth the top surface and remove air bubbles. Next, smooth out a full circle around the top of the cake's sides, to make sure the fondant is firmly attached. Smooth the rest of the sides, gradually moving around the cake, until it is fully covered. Cut off the remaining fondant with a utility knife or pizza cutter. If you are covering a cake with an unusual shape, put the fondant in the same mold you used for the cake, let it harden slightly, then place it over the cake. Large cakes may need to be covered piece by piece, then repaired as described below. You can easily make two-dimensional fondant decorations by cutting shapes out with a utility knife or scissors. Use fondant in multiple colors to make faces, animals, or any shape you like. It can also be sliced into strips and arranged to form ribbons or a spiral flower. Three-dimensional shapes can be sculpted just like clay, although fondant is best suited for small cake toppers, since it dries quickly. Fondant can tear, crack, or bulge fairly easily, especially when used to cover an entire cake. Here are a few ways to repair these imperfections: Put a small amount of new fondant into a bowl and mix in water tsp (1 mL) at a time until you get a toothpaste consistency. Spread this with a flat spatula over cracks or dents to make them smooth, then wait for them to dry. If the fondant cracks before you've started decorating, knead in some shortening or glycerin. Hairline cracks can sometimes be smoothed out with your fingertips, or disguised with a brush of shortening. A bulge is usually an air bubble. Try pricking it with a pin, then smoothing out the fondant.
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One-sentence summary -- Make or buy fondant Start with a smooth layer of buttercream. Knead the fondant. Roll out the fondant. Cover the cake (optional). Make fondant decorations. Repair fondant. Finished.

Article: Most people won't pull out a set of measuring cups or a food scale at a nice restaurant. To keep you on track with portion sizes, have a guide on hand like this one from WebMD Keep a copy of this guide in your wallet or purse. Pull it out once your meal arrives and compare what you're served with and the appropriate portion size listed. Divide your plate by the "correct portion" size and "leftovers." Ask to box the leftovers immediately so they're no longer a temptation. Do a little research before you head out to eat. Knowing what options are available prior to ordering helps you stay away from temptations and stick to your smaller portion size. Check out the menu and nutrition information online if available. Choose 1-2 items that seem good and will fit into your small portion. Call ahead and see if they're able to half or smaller portions. It can help you prepare for whether you will need to take home leftovers. Learning to leave a little bit of leftovers on your plate is a good habit to get into. You can almost guarantee that restaurant portions are much larger than recommended. Plan on having leftovers. When you eat out, ask the waiter to box a quarteror even halfof your meal before you get it. You'll have the perfect leftover portion for the next day. Ask your server if they have half or petite portions if it's difficult for you to leave items on your plate. Split an entree with a friend or family member. This is another good option if you have a hard time not finishing the whole portion. If you split it, it's automatically portion controlled! This is a great way to manage portions. Starters are usually smaller (and cheaper!) than entrees. There's also a low risk of finishing "more than you should" which can happen with larger entree sized meals. Try tapas too! Some restaurants serve tapas which are very small portions of dishes. You can order 1-2 small tapas and overall still maintain a small portion size. It's great for those who like to try a variety of dishes. If you don't order an appetizer, try order a child's size portion. Again, these are much smaller than an adult entree and make portion control a lot easier. Beware of "kid foods" - sometimes portions are smaller but the choices might not be very healthy.
Question: What is a summary of what this article is about?
Print or buy a portion size guide. Choose your meal before you go. Leave food on your plate. Order an appetizer for your main course.