Q: 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.
A: 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.

Q: Get a beauty blender or similar tool, like a makeup sponge, slightly damp. Tap the blender across your face in small, circular motions. Use the rounded edge of the sponge for areas like your cheeks and forehead. For areas like your nose, squeeze the brush between your hands to flatten it as you tap the makeup to blend. Do not rush the process. It can take awhile to blend contour lines so they look natural. Going too fast may obscure your lines, undoing your work. A translucent powder or foundation can help your contour lines stay intact for the rest of the day. After everything is blended, dip a fluffy brush in a small amount of powder. Gently dust a light layer of the powder across your face to set your look. Apply a small amount of blush to each cheek using a makeup brush. Only apply brush to the roundest portions of your cheeks as this is most flattering if you have an oblong face. Avoid shimmery blushes, as this can distract from your highlighting.
A: Blend your contour lines. Set the look with a light layer of translucent powder. Apply blush to the apples of your cheeks.

Q: The more practice you have with your strokes, the better your performance on the links will be. Make it a habit to frequent the range regularly and often. Use your practice at the range to perfect your stroke, which will translate into better form when it counts. Having ill-fitting or over-used equipment can have a noticeably negative impact on your game. Check that your equipment is still in good working order (no disintegrating grips, no worn-down grooves, etc.). If it isn't, invest in replacements. Get your equipment properly fitted to you. Having equipment properly sized to your body can make a significant difference to the quality of your game. Challenging yourself will help keep your skills sharp and diversified. Play different courses. Don't get stuck only playing at your home course--challenge yourself by playing on new and different courses that will help you practice a variety of skills. Play in less-than-ideal conditions. If it's windy, rainy, or otherwise less-than-ideal outside, don't stay home--instead, challenge yourself by playing in the more difficult conditions. Doing so will help you develop a broader, more diverse range of skills that you can then use to your advantage when playing in comparatively easier conditions.
A: Go to the range. Check your equipment. Challenge yourself.

Q: It's difficult to eat out and have a healthy meal. Many restaurant items are carb-heavy, fat-heavy, and loaded with sodium. Avoid going out for meals during the week so you can stick to your meal plan and ensure you are only eating foods that will help you stay full and lose weight. Pack your own lunch and bring it to work to avoid eating out in the middle of the day. Prepare your meals in advance so you aren't tempted to eat out. Committing to a weight loss program for a week with a friend or partner can help you stay motivated and stick to the program, together. You are also now accountable to each other as you both work hard to lose weight for the week. Once you have experienced one week of healthy eating, focused exercising, and other lifestyle changes, you may want to consider continuing these habits. Work on maintaining your diet over the period of a month, as well as your exercise plan, and then try maintaining it.
A:
Avoid eating out during the week. Lose weight with a friend or a partner. Maintain your eating and lifestyle habits after the week is over.