In one sentence, describe what the following article is about: Just because they are called "fairy cakes" does not mean that your baked delights must resemble fairies. You can decorate your fairy cakes however you want. You can even make them look like butterflies. Read this section to get some ideas and decorating tips. If you wish to make your fairy cakes look like butterflies, then refer to the section in this article on making butterfly cakes. If you do not let the cakes cool off completely before decorating them, the buttercream or icing will melt and become runny. You can create a more unified appearance by tinting the colour of the icing or buttercream to match the colour of the paper cases the cakes are in. For example: a fairy cake in a pink cup will get pink icing, and a fairy cake in a blue cup will get blue icing, while a fairy cake in a green cup will get green icing. If you choose to do this, you will have to make separate batches of icing, one for each colour. When you are decorating your fairy cakes, consider using icing colours and sprinkles that match the holiday, season, or theme. Here are some ideas: If it is around Halloween, tint the icing orange, and decorate with orange and brown sugar strands. If it is spring, then decorate the cakes using white or pastel-coloured icing and sugar flowers or flower-shaped sprinkles. If the fairy cakes are for a party, take the party's colours into consideration. For example, if the theme colours of the party are blue and white, then tint the icing blue, and use white hundreds and thousands. Using a spoon, scoop up some icing and pour it onto the fairy cakes. You can use just a small amount, or you can cover the entire top of the fairy cake until the icing becomes level with the paper cup. Refer to the section in this article on making icing to learn how to make some. If you want your cakes to be less sweet, you can use a small spoon to drizzle the icing onto the top of the cakes. You can create random designs, zigzag patterns, or even swirls. If you want just a small amount of icing, you can dip the fairy cakes in the icing instead. Simply turn the cake upside down and dip the top into the icing, then turn it right side up and let the icing drip down the dome. If you wish to have a richer fairy cake, then decorate it with buttercream icing instead. You can either spread the icing onto each cake using a knife, or you can pipe the icing on using a decorating bag and a tip of your choice. Refer to the section on making buttercream icing to learn how to make some. If you do not have a decorating bag, you can make your own by filling a plastic bag with buttercream icing and cutting one of the corners of the bag off. Secure the open part of the bag either by knotting it or by tying a rubber band around it. This is so that the icing doesn't squish out the wrong way while you are using it. Cover the tops of the cakes with icing or buttercream first, then add some hundreds and thousands, sugar strands, or sprinkles. You can use as much or as little as you like. You can also spread buttercream over the domes of each cake, and then dip the frosted part into a bowl of sugar sprinkles. After you have covered the top of each fairy cake with icing, you can give your fairy cakes a more dainty, sophisticated touched by adding crystallized violets, tiny edible roses, and wafer flowers. After covering your fairy cake with icing or a swirl of buttercream, top it off with a glace cherry. You can also add some hundreds and thousands, sugar strands, or sprinkles if you are feeling extra fancy. Before you can serve the fairy cakes, wait for the icing to set and harden.
Summary: Make your fairy cakes beautiful by decorating them. Make sure that the fairy cakes are cool before decorating them. Match the colour of the icing or buttercream to the paper cases. Try using colours to match the holiday, season, or party theme. Pour the icing onto the fairy cakes. Drizzle the icing over the fairy cakes. Dip the fairy cakes into the icing. Consider decorating the fairy cakes with buttercream icing instead. Add some hundreds and thousands, sugar strands, or sprinkles. Add some sugar flowers. Create a classical look with a glace cherry. Wait for the icing to set.

Lambrusco or Trebbiano grapes are typically the best type for making balsamic vinegar. Crush the grapes using whatever method you'd like, such as placing them in a bowl and mashing them with a kitchen utensil. Keep in mind that this is usually done with many pounds of grapes using a machine that crushes the grapes and eliminates the pulpy parts when balsamic vinegar is made from companies. The grape juice resulting from the grapes being crushed is called "must." Wear an apron to prevent grape juice from getting on your clothing. Place the squeezed grapes and liquid in a strainer to remove any seeds, pulp, or skin with a bowl under the strainer to catch the liquid. You may need to press down on the crushed grapes to remove any lingering juice, ensuring you remove all the fresh juice that you can. Cook the grape juice until the liquid is reduced by a third or a half, causing it to thicken. Cook the juice slowly, bringing it just under a boil. When it's done, it will have a nice caramel color and a thick consistency. Cooking the grapes is important because it kills off bacteria. Avoid exceeding 195F (91C) while it's boiling. Use something such as a large kettle or pot to cook the juice. You may need to use multiple barrels if you squeezed a lot of grapes. Place a cloth on top of the hole in the barrel to help with evaporation. These wooden barrels are called "batteria." While many balsamic vinegar producers let their vinegar age for 25-50 years, the minimum is 12 years. Storing the juice in barrels helps the juice turn into acetic acid. The barrels don't need to stay in an area with a regulated temperaturean attic or similar room is ideal as the temperature fluctuations actually help the vinegar progress. Each year that the juice sits in the barrel, it will lose roughly 10% of its volume. It's important to move the liquid into smaller barrels each time this happens. Having barrels made of different types of wood, such as cherry, oak, and juniper, gives the liquid added taste each time it's transferred. For example, you might have 6 barrels of varying sizes, with each one made of a different wood, such as cherry, ash, acacia, chestnut, juniper, and oak. Moving the liquid to a new barrel each time 10% of it evaporates is what gives it a unique flavor, so if you don't have multiple barrels, your balsamic vinegar may not have the best taste possible. The size barrels you use will depend on how much liquid (grape juice) you have to begin with. Once the balsamic vinegar has reached the 12 year mark, it's up to you as to when you decide it's ready to be used. Taste the balsamic vinegar to see if the consistency, density, and flavor is ideal, and if it isn't ready, transfer it to a smaller barrel so it can continue aging. Mass producers of balsamic vinegar must have their vinegar tested by professionals once they believe it's done before it can be bottled and sold.
++++++++++
One-sentence summary -- Squeeze fresh grapes to use the juice. Strain the crushed grapes to reveal pure juice. Simmer the grape juice for 2-3 days in a large pot. Pour the grape juice into a wooden barrel. Store the grape juice in wooden barrels for at least 12 years. Transfer the juice to a smaller barrel once a year. Continue transferring the liquid until you're satisfied with its taste.

Problem: Article: Chilled melon balls are a wonderfully refreshing treat that the whole family is sure to enjoy.
Summary:
Serve chilled.