My Quest to Finding My Perfect Concealer: Part One


One of the trickiest part of makeup is finding the right concealer, especially for me who has always struggle with dark under eye circles, thanks to my genes and lack of sleep. I have been on a quest to find me the perfect concealer and here is the first one I am reviewing:

MAC Cosmetics MAC Studio Conceal and Correct Collection: Studio Conceal and Correct Duo


True Decadence

PicMonkey Collage

Dress: True Decadence at ASOS

Shoes:  New Look

Belt: River Island

This entry was posted in Fashion.

Black Forest Cake Recipe & Demo

This cake is sure to be the star of your next dinner party! It looks good and tastes even better, your guests will definitely think it took you forever in the kitchen to make this from scratch but actually this is super easy. You can make lots of variations of this Black Forest Gateaux but this is  a good starter. Here are some variations that I made in the past:

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For the chocolate cake:

  • 3 large eggs
  • 175g (6 oz) self-raising flour
  • 175g (6 oz)caster sugar
  • 175g (6 oz) softened butter
  • 1½ level tsp baking powder
  • 40g (1½ oz) cocoa powder
  • 4 tbsp boiling water

Preheat the oven to 180C/350F/Gas 4. Line the bottoms of two 20cm/8in sandwich tins with baking parchment and butter the sides. Mix the boiling water with the cocoa powder to make a thick chocolate paste. Set aside to cool. Sift all the dry ingredients together. Beat the eggs lightly in your mixing bowl and add all the other ingredients together, adding the chocolate paste last. Beat for 2-3 minutes at medium speed. Leave to cool completely in the tin before turning out into a wire rack.

For the ganache, heat 300ml of double cream in a heavy duty saucepan and just before it boils (never let it boil) take it off the heat and add 375g of dark chocolate broken into pieces. Stir gently until all the chocolate has melted. Add a tablespoon of honey or golden syrup. Chill for two hours or until it reaches a good spreading consistency.

In a heavy saucepan, put 2 tins of black cherries (syrup completely drained) and 3 tablespoons of white caster sugar and a 1 tablespoon of  water. Simmer of about 20 minutes, making sure it is not sticking at the bottom of your pan. Take off the heat and mash the cherries with a fork.

Whip 500ml of double cream.  Grate 50g of chocolate for decorating and  a few glaced or fresh cherries for topping.

Watch the video below for complete demonstration on how to put the cake together. Enjoy!


This entry was posted in Food and tagged .
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