Summarize the following:
Make the icing as even as possible, keeping the coating around 1412 inch (0.641.27cm) thick on the top and sides of the cake. Try to make the icing as smooth as you can so that there are no bumps or ridges when you add the fondant. In general, the icing doesn't have to look perfect, since people won't really be able to see it when they look at the cake. As long as it tastes yummy, your cake will be great! Work the dusted fondant between your hands and the surface of the counter. Press, pull, squeeze, and roll the dough to warm it up and make it easier to use. If you're using store bought fondant, check the packaging to see approximately how long you should knead the icing. When the fondant is ready, it will be warm and easy to stretch. If it's soft and sticky, let it harden and try kneading it again to get it to the perfect consistency. When your fondant is pliable, roll it out into a sheet that is large enough to cover the top and sides of the cake. Make the sheet around 34 inch (1.9cm) thick so that it won't tear or crack when you handle it. Remember to flip the fondant over and roll both sides to ensure that it's smooth. If you want to ensure that your fondant is an even width, use a spacer attachment on your rolling pin, or set up spacer bars on your workspace before you begin rolling it out. These will keep your rolling pin at a level height and prevent dents and dips in the icing. Make sure the cake is completely cool, and then use your hands to carefully lift the fondant over your rolling pin. Try to wrap it around the rolling pin slightly, if possible, so that it doesn't rip or wrinkle. Hold the rolling pin with one hand and support the hanging edges of the fondant with the other. Using a rolling pin will make applying the fondant to the cake easier. If you don't have a rolling pin available, you can use any smooth, cylindrical object, like a tall vase or cup. Hold the rolling pin at the side of the top of the cake so that some of the fondant is hanging over one side of the cake. Then, slowly roll the pin to the uncovered side of the cake, unrolling the fondant so that it loosely covers the sides and top all around the cake. When you drape it, the fondant should be smooth along the top and looser around the sides of the cake. Starting at the top of the cake, rub the smoother along the fondant with light pressure to remove any bubbles and ensure that it's stuck to the icing. Then, gently pull the fondant away from the sides of the cake, and use your hands to smooth it around the sides so that there are no creases or ridges. Remember to go around the sides of the cake with the smoothing tool to make sure everything is flat. Be careful not to pull too hard on the fondant, or it can rip. Stretch the fondant gently so that you can carefully smooth it down without creasing. Use a specialty fondant trimmer or pizza cutter to roll around the bottom edge of the cake. Pull away the excess fondant so you have a clean, smooth line where the sides of the cake meet the tray or plate. Work in small sections at a time to ensure you don't pull the fondant away from the icing. If you have some creasing at the bottom edge of the cake, you can carefully smooth it out with your fingers.

summary: Apply a crumb coat to the cake so that the fondant sticks to the surface. Knead the fondant until it's soft and pliable. Roll out the fondant with a rolling pin. Rest the fondant sheet over the rolling pin to transport it. Drape the fondant over the top of the cake. Use your hands and a smoother to adhere the fondant to the icing. Trim the excess fondant around the base of the cake.

Summarize the following:
Combine 1 pound (0.45 kilograms) of sugar with 1 quart (0.9 liters) of water, or 5 pounds (2.2 kilograms) of sugar with 5 quarts (4 liters) of water. Stir the sugar into the warm water until dissolved. Use this when there is enough honey available for the brood to feed on. You can feed this to bees in the spring or summer. Pour 1 pound (0.45 kilograms) sugar into 2 cups of water (0.47 liters), or 5 pounds (2.2 kilograms) of sugar with 2.5 US quarts (2,000ml) (2.4 liters) of water. Bring the water to a boil, and turn off the heat source. Stir in the sugar until dissolved and let it cool. Do this in the autumn. Combine 1 pound (0.45 kilograms) of sugar with 1 cup (0.23 liters) of water, or 5 pounds (2.2 kilograms) of sugar with 5 cups (1.15 liters) of water. Boil the water, and stir in the sugar. Stir the sugar until the crystals dissolve. Remove the mixture from the heat, and let it cool.
summary: Mix one part sugar and two parts water to stimulate egg laying. Mix one part sugar and one part water to promote honeycomb building. Mix two parts sugar with one part water to save food for the winter.