Q: Place a spoonful of icing on the center of the cupcake. Use an icing spatula (or palette knife) to spread the icing around the top of the cupcake, out to the edges. Smooth the top with the spatula as desired. For a smooth look, run the spatula edge across the top. For a fluffier look, lightly touch the iced surface with the spatula blade and lift up. For a twist to your ordinary frosted cupcake, pour ganache, melted chocolate, or icing over the tops of your cupcakes. To do this, let the cupcakes cool completely. Begin pouring over the center of the cupcake. You can totally cover the cupcake or cover just the top and let the topping drip over the sides.  Set them on a cooling rack positioned over top a cookie sheet. The cookie sheet will catch any drippings. Let the cupcakes cool to allow the topping to set. The same method can be used with warmed icing. The bottom sides of cupcakes are easiest to cover with fondant. Use a spatula to spread a thin layer of buttercream frosting over the surface. Roll out the fondant to the desired size to cover the cupcake, keeping the thickness to about 1⁄8 inch (0.3 cm). Lay the fondant over the cupcake and smooth it out. Cut off any excess frosting at the bottom. It's easiest to trim with a spatula. Use your hands to continue to smooth the surface of the fondant. Now that cupcake baking is such a trend, you can find just about anything. You can find any image in the form of buttercream, fondant, gum paste, royal icing, or candy. Any. Just go online and take a look! (Grab your credit card.) Want to put a teeny sugary baby on top of your cupcake? No problem. How about a television? Can do. A harvest of cornstalks? Yep. Seriously. The cupcake world has accepted every challenge and delivered.
A: Ice cupcakes the traditional way. Pour ganache or candy melts over cupcakes. Create a smooth canvas with fondant. Invest in some cupcake add-ons.

Q: The Home button is the large physical button at the bottom of the S3's screen. Hold this for about 2-3 seconds. You can do this from any screen. Swipe up and down to view all of the apps in the list.  This button can be found in the lower-right corner of the tab list.
A: Press and hold the Home button. Find the app you want to close. Swipe a tab left or right to close it. Tap "X" or "Remove all" to clear all the apps.

Q: Stay hydrated when you have food poisoning, to ward off nausea and to prevent dehydration, which can be dangerous. You’ll know you’re getting enough fluids if you’re urinating normally and your urine is clear or pale yellow. You're dehydrated if your urine is dark-colored, or you’re urinating less frequently than usual, or not at all.  When you have food poisoning, try to drink about 7 ounces (200 mL) of fluids after each bout of diarrhea, in addition to your daily 68 oz (2 liters). You will need to drink even more than this if you’re dehydrated.  If you’re having trouble drinking large quantities of fluids, try taking small sips of water or sucking on ice chips.  Sports drinks are high in electrolytes and can help you stay hydrated. Try to drink about 2 to 4 ounces (60 to 119 mL) of one every half hour to an hour. Be sure to avoid sports drinks that are high in sugar since they can make diarrhea worse.  Fruit juice and coconut water can replenish lost carbohydrates and ease fatigue.  You can make your own rehydration drink by mixing 6 teaspoons (24 g) of sugar, ½ teaspoon (2.8 g) of salt, and 1 qt (.95 L) of water. Don’t eat for a few hours to give yourself a chance to recover from the worst of the food poisoning. Avoid solid foods until any bouts of vomiting and diarrhea have ended. These foods replace lost nutrients and are low in fiber, so they make your stools firmer. Stop eating if you feel nauseated. Good food choices include:  Saltine crackers bananas rice oatmeal chicken broth boiled vegetables plain toast. Don’t have alcohol or fizzy drinks. Stay away from spicy and fatty foods. All of these things could make your stomach feel worse. Avoid foods that are hard to digest, including:  Those that are high in fiber, such as beans, lentils, and bran  dairy products, particularly milk and cheeses foods with high sugar content, such as cookies and cake.
A: Drink at least 68 oz (2 liters) of water or electrolyte-rich fluids per day. Let your stomach settle before eating so you don't get nauseous. Try eating bland foods, like bananas and rice, once you feel up to it. Avoid food and drinks that are hard on your stomach, such as caffeine.

Q: A mandolin is traditionally tuned G-D-A-E, from low to high, with each pair of strings tuned to the same tone. In other words, the instrument is tuned G-G-D-D-A-A-E-E, taking into consideration each individual string. When you're holding the mandolin correctly, the highest string pair (E) should be the closest to the floor. If you play guitar, it can also be helpful to think of it as the lowest four guitar strings (E-A-D-G), but in reverse. That can also help you get familiar with the fingerings when you're first getting started on the instrument. On most mandolins, the tuners for both G strings and both D strings will be on the side of the headstock closest to you, while the tuners for both A strings and E strings will be on the side of the headstock closest to the floor, in order. As you tune, you generally want to tune in that clockwise pattern on the tuners, around the headstock, working your way down the instrument and higher in pitch. What makes tuning a mandolin more difficult than tuning a violin, of course, is that there are 8 strings instead of 4, meaning that you have to be precise or the instrument will be out of tune. It can be difficult to know which string is out of tune when you're striking them both in unison. Use "rest strokes" (in which you dampen each string with the pick after playing) to isolate each note individually as you're tuning. This will get a clearer tone on the electronic tuner, or whatever other tuning method you're using. As with any stringed instrument, you generally want to tune from flat to sharp, tuning the string up in pitch, rather than down from a higher note to the correct tone. This is because you want to settle the tension in the string toward the gear, not away from it. When you tune down, you risk letting the tension slip on the tuning gear as you play, making the string will go flat. This is especially true with new strings. Worn out or rusty strings will go out of the tune more easily and bedevil your fingers as you're learning. Make sure you change your strings out regularly to keep your instrument in tune. You don't need to change them every night unless you're Tim O'Brien, but consider changing them every 4-6 weeks of moderate to heavy usage. It can be frustrating to tune immediately after putting new strings on the mandolin, because it'll slip out after only a few minutes. After putting new strings on, each string puts lots of pounds per square inch of tension on the neck, and the wood will flex slightly. You need to account for this by getting the strings close and then letting the instrument rest for a second before fine-tuning. You'll get it in tune more quickly and more accurately this way.
A:
Tune it like a violin. Locate the correct tuners for each string. Tune each string individually and both strings together. Tune up, don't tune down. Use fresh strings. Get the tuning in the ballpark, and then fine-tune it.