lundi 8 décembre 2014
4 Easy Steps Liner
1. Starting from the inner corner of the eye, create a thin line all the way across the upper lash line, gradually building up thickness to your own preference.
2. Create a thin line as an extension from your lower waterline, heading up toward the tail of your eyebrow.
3. Placing your pen or brush at the tip of the line you just extended out, bring the liner back on itself and join it up to the line you created along the lash line.
4. Fill in the gap that is left, go back and neaten things up if need, apply mascara and you’re all done!
Quick Shining Lippy
Start by a lip liner, and line all over your lips, apply your lipstick using the same shade, blend your lipstick all over your lips add some lipgloss and use @nyxcosmetics wonder pencil to clean up edges
How to DIY Sweet Chocolate Bowls with Balloon
Check out this cool idea of dessert serving, perfect for this Summer! The trick of another project to use balloons! You can fill with berries and cream, ice cream, pudding, candies or anything that your heart desires. Enjoy.
You will need:
12 oz. chocolate chips
Balloons partially filled with air
Fill the chocolate bowls: berries and cream, ice cream, pudding, candies etc.
Directions:
Use a heavy saucepan and melt chocolate over low heat before it reaches a soft consistency.
Take off the chocolate from heat and let stay at room temperature for some moments (5-7 minutes).
Lay aluminum foil on a cookie sheet.
Dip the bottom half of each balloon into chocolate, moving each to the aluminum foil.
Rest balloons for 3-4 minutes, then do the procedure again.
Put balloons into the refrigerator for about 1 hour.
Eliminate and delicately pop one balloon at a time, carefully peeling it away from the inside of the chocolate bowl.

You will need:
12 oz. chocolate chips
Balloons partially filled with air
Fill the chocolate bowls: berries and cream, ice cream, pudding, candies etc.
Directions:
Use a heavy saucepan and melt chocolate over low heat before it reaches a soft consistency.
Take off the chocolate from heat and let stay at room temperature for some moments (5-7 minutes).
Lay aluminum foil on a cookie sheet.
Dip the bottom half of each balloon into chocolate, moving each to the aluminum foil.
Rest balloons for 3-4 minutes, then do the procedure again.
Put balloons into the refrigerator for about 1 hour.
Eliminate and delicately pop one balloon at a time, carefully peeling it away from the inside of the chocolate bowl.

jeudi 4 décembre 2014
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