Hello again! Today I'm putting together a bit of a mumbled-jumbled blog post with a slight undertone of spring! Spring has officially sprung here in Australia, so I've put together a Spring themed post containing a Spring inspired makeup look, a Spring fashion inspiration board, and a recipe for a delicious triple chocolate cake, which isn't exactly spring, but whatever! Enjoy!
Spring Inspired Makeup Look
When I think of a Spring makeup look, I think of pinky makeup looks that are super light and pretty. So, I've put together a makeup looks doing just that!
First off, I finish off my skincare routine by moisturising my face with my Palmers Cocoa Butter Formula Skin Perfecting Moisturising Day Cream and then applying my Swisse Argan Anti-Aging Eye Cream under my eyes and using the excess on my eyelids.
After moisturising, I apply my primers! I use a small amount of the Benefit Porefessional Primer on my cheeks and forehead and then I dot the Benefit Stay Flawless 15-Hour Primer around my T-zone and under my eyes.
Using the Napoleon Perdis Pro Makeup Sponge and a Covergirl concealer (discontinued), I dot the concealer in a triangle shape under my eyes and on any red spots and blend with the dampened makeup sponge.
Then, using my Real Techniques Expert Face Brush, I blend in my Rimmel Lasting Finish Foundation until it is all smooth and streak free.
Then using the same brush, I stipple in my Savvy Mineral Loose Powder to give my face a dewy, smooth look.
Now that my base face makeup is done, I contour with my ModelsPrefer Soft Touch Mineral Powder in Radiant Bronze using the Nars Ita Kabuki Brush.
For a slight pinky look, I apply a little bit of the Essence Silky Touch Blush in Babydoll using my NudebyNature Angled Powder Brush.
Then I move onto my eyebrows! Using the Essence Eyebrow Stylist Set in 02 and a small angled brush I brush the darkest shade through my eyebrows and then brush the excess with a spooly brush.
Now eyeshadow! Starting with light from the Stila palette, I use a soft blending brush to apply the colour all over the lid. Then, using the same brush, I apply a mixture of heart and individual from the Stila palette into my crease as a transition colour. Then I apply number 6 from the ChiChi palette over my lid. Using a small brush, I tap on some kitten from the Stila palette over my lid, using my blending brush to blend out any harsh lines. Using a soft brush, I apply light from the Stila Palette in my inner corner and brow bone for a highlighted finish. Lastly, using a tiny brush, I apply heart from the Stila palette along my lower lash line.
Using a fan brush, I also brushed kitten on top of my cheekbones and down my nose for some highlight.
Now my favourite part, mascara! In this look I wanted long lashes that still looked fairly light. I used the Maybelline Lash Sensational Mascara in Black then ran through a light coat of Bourjois Beauty Full Volume Mascara in Black when the first coat was dry.
Then last, but not least, lips! I decided to use the NYX Lip Lingerie in Baby Doll for a perfect pink for spring.
And here is the finished look! It is SUPER light, which I think is perfect for spring!
Spring Fashion Inspiration
As you can probably notice, denim and white are my two go-to styles this Spring. I have taken inspiration from many celebrities "street-style", along with a few catwalk and photoshoot looks. One particular look I've really been loving is denim with the little patches on it, I just love it. I think it adds some character to any outfit.
Triple Chocolate Mud Cake
A few days ago, I was just in the mood for baking, so I found a recipe online and decided to give it a try. It actually turned out to be DELICIOUS!
For the cake you will need:
1 x 200g pkt dark chocolate, coarsely chopped
200g butter, chopped
125ml (1/2 cup) water
155g (3/4 cup) caster sugar
115g (3/4 cup) plain flour
40g (1/4 cup) self-raising flour
30g (1/4 cup) cocoa powder
3 eggs, lightly whisked
Preheat oven to 160°C. Line a 7cm deep, 10.5 x 20.5cm (base measurement) loaf pan with non-stick baking paper.
Place the dark chocolate, butter and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth.
Combine the sugar, combined flours and cocoa powder in a bowl. Add the chocolate mixture and egg and whisk until combined.
Pour into the lined pan. Bake in oven for 1 hour 10 minutes or until crumbs cling to a skewer inserted into the centre.
Once cooked, set aside in the pan for 15 minutes to cool before transferring to a wire rack to cool completely.
For the icing you will need:
75g milk chocolate, coarsely chopped
60ml (1/4 cup) thickened cream
White chocolate (for garnish)
Meanwhile, to make the frosting, place the milk chocolate and cream in a heatproof bowl and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Set aside for 25 minutes to cool.
Place cake on a serving platter. Use a vegetable peeler to slice the white chocolate into thin pieces. Pour frosting onto the centre and spread to the edges, allowing it to run over the sides. Sprinkle with white chocolate to serve.
And tadah! We have cake!
Hope you enjoyed this post!
16. Australian. Lover of good food, lipstick and sparkly things. Professional burger eater, coffee drinker and online shopper.