Repeat all of these steps in exactly the same way for your second shoe.
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One-sentence summary -- Lace your other shoe.


If you deal with lots of XML files, you may want to get a viewer or XML editor. These can make handling complex XML files much easier. There are a variety of programs available, both free and paid. A popular free, open-source reader is XML Explorer (xmlexplorer.codeplex.com). Different programs will fit different needs. If you need to create a lot XML files, you may want a professional XML editor. These allow you to automate and collaborate on large XML projects. Many XML programs will set themselves as the default program for XML files, allowing you to simply double-click the XML file to open it. If you can't, right-click the XML file and select "Open With." Browse for your newly-installed program. Programs like XML Explorer allow you to collapse sections, as well as turn syntax highlighting on and off. More advanced programs may allow you to make edits and create additional entries.
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One-sentence summary -- Download an XML viewer program. Open the XML file in your new program. Read your XML.


Use wire cutters to cut nine 9-inch (23-cm) lengths of jewelry wire. Each length of wire will be used to form one petal. You can create fewer or more petals as desired, but nine will allow you to make a simple rose. Use your fingers to bend one wire into a 2-inch (5-cm) loop. Twist the ends together at the bottom of the loop two or three times to secure the shape.  Repeat with all nine pieces of wire. To create smaller or larger petals, simply form smaller or larger loops. Use scissors to cut nine 4-inch (10-cm) squares of colored plastic.  You need one square per petal. Each square must be large enough to wrap around the length and width of the petal frame. Plastic bag material works best for this, but you could also use cellophane or plastic wrap. For a completely different look, sheer colored tights could be used instead of plastic. Center one wire petal frame over one plastic square. Wrap all sides of the plastic over the wire frame and twist the ends of the plastic together at the base of the frame.  Try to keep the plastic as flat as possible as you stretch it over the frame. It will bunch up slightly as you twist it, however. Twist the ends of the plastic together like you would twist the paper onto a lollipop. Repeat with each wire frame and square of plastic. Wrap the twisted base of the plastic petal with a few layers of floral tape.  Repeat with each petal. To make the petals look neater, you should also carefully trim away any plastic sticking out from beneath the bottom of the floral tape. Take one plastic petal and carefully bend the wire around itself into a loose spiral.  Roll the petal from side to side, leaving the excess wire hanging down to serve as part of the flower's stem. This petal will sit at the center of the flower. Take a second plastic petal and position it next to the first rolled petal. Use your fingers to bend the wire slightly so that this second petal curves around the spiral center.  Repeat this process with two other petals. All three petals manipulated in this step should overlap slightly and completely surround the spiral center petal. Wrap the wire ends around one another at the base of the petals as you work. You should only need to wrap the wires two or three times to keep the petals secure. Arrange the remaining five petals around the entire center structure. Bend the wire of each petal slightly so that the entire petal curves gently around the center structure.  These five petals should slightly overlap and must also completely surround the center structure. As before, you should wrap the wire ends around one another at the base of each petal as you work with it. Hold all of the wire ends together, then wrap the bundle tightly with a long length of floral tape. Start at the petal base and wrap the floral tape in a spiral down the entire length of the exposed wire. Mold the tape around the wire and continue until all of the wire is covered, including the sharp ends.
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One-sentence summary -- Cut nine lengths of wire. Bend each wire into a petal shape. Cut squares of plastic. Wrap the plastic over the wire frame. Secure the petal with floral tape. Roll one petal. Wrap three petals around the first. Position the remaining petals. Wrap the wire ends with floral tape.


Choose 9 in (23 cm) pans that are at least 2 inches (5.1 cm) deep. Spray the inside with baking spray to prevent the marble cakes from sticking. To make a large, single-layer cake, use a 9 in × 13 in (23 cm × 33 cm) cake pan. Open a 15.25-ounce (432 g) box of yellow or white cake mix and put it in a large mixing bowl. Ignore the instructions on the box and instead add 1/2 cup (100 g) of granulated sugar and 1/4 teaspoon (1.5 g) of salt. Add 4 eggs and these liquids:  2 teaspoons (9.9 ml) of vanilla extract  1⁄3 cup (79 ml) of canola oil or vegetable oil 4 tablespoons (56 g) of melted butter  1⁄4 cup (59 ml) of whole milk 1 cup (240 ml) of water Turn a hand or stand mixer to low and beat until the eggs are combined. Then turn the mixer up to medium speed and beat the batter for 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula once or twice. Reduce the mixer speed to low and gradually beat in 2/3 cup (83 g) of all-purpose flour or 3/4 cup (75 g) of cake flour. Beat just until the flour is mixed into the wet batter. Put 3 tablespoons (22 g) of unsweetened cocoa powder into a separate mixing bowl and add 2 tablespoons (24 g) of sour cream. Stir or whisk the cocoa until it's incorporated. Then stir in 1 cup (340 g) of the batter from the other mixing bowl. This will make the chocolate batter for the marble cake. Divide the plain white or yellow cake batter between the prepared cake pans or pour the plain batter into the large cake pan. Then dollop large spoonfuls of the chocolate batter over the plain batter in the pan. Leave about 2 inches (5.1 cm) of space between the blobs of chocolate batter. Insert the skewer so it almost reaches the bottom of the pan and then drag it in a figure-8 pattern so it moves through several of the chocolate blobs. Then insert the skewer into another part of the pan and make another figure-8. Do this 1 to 2 more times so each chocolate blob is marbled. It's important to not over-swirl or the batters will mix and you won't be able to see the marbled effect. Put the cake pans in the preheated oven and bake them until they pull away from the sides of the pan. To test if they're done, insert a toothpick into the center and pull it out. If it comes away clean or with just a crumb, the marble cake is finished. If batter sticks on the toothpick, bake the cake for 3 to 5 more minutes and check it again. Turn off the oven and transfer the cakes to a wire rack to cool for 10 minutes. Carefully flip the cakes out of the pans and leave them to cool completely before you frost them with 3 cups (700 g) of your favorite chocolate buttercream, ganache, or icing. Cover the leftover cake and store it at room temperature for up to 2 or 3 days. You can also refrigerate it for up to 5 days.
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One-sentence summary --
Preheat the oven to 350 °F (177 °C) and grease 2 round cake pans. Put the mix, sugar, salt, eggs, vanilla, fats, milk, and water in a bowl. Beat the ingredients in the bowl for 2 minutes. Stir in the flour until it's incorporated. Mix the cocoa, sour cream, and 1 cup (340 g) of the batter in a another bowl. Spread the plain batter and spoon the chocolate batter on top. Use a skewer to swirl the batters. Bake the marble cake for 30 minutes. Cool the cake completely before you frost and serve it.