FOTD- Orange, Burgundy and Brown

Products Used;

Face: Maybelline Define a brow pencil - medium brown

Mac Studio Fix Fluid NC50

Mac Studio Finish Concealer NC45

Mac Mineralize Skin Finisher Dark Deep

Mac Blunt

Nars Taj Mahal

Eyes: Maybelline Color Tattoo Fierce and Tangy

Wet N Wild Color Icon Trio- Knock on Wood (burgundy color)

Mac Brown Down e/s

Mac All That Glitters e/s

Elf Cream Eyeliner- Black

Ardell Demi Whispies Lashes

Lips: Mac Snob

Random Clear Lip Gloss

Bridal Makeup WOC # 1

A lot of friends are engaged or already married. So I was inspired to create some bridal looks for women of color. So here is look number 1. I was gong for something simple. This would be for the woman who doesn't wear makeup on an everyday basis but wants to wear makeup on her wedding day but still look like the natural beauty her future hubby fell in love with.

Products Used:

Face: Maybelline Define A Brow -Medium Brown

Mac Studio Finish Concealer NC 50 and NC 45

Mac Studio Fix Fluid NC 50

Mac Mineralize Skin Finisher Dark Deep

Elf Blush Mellow Mauve

Eyes: Mac Arena

Mac Blunt

Mac Sketch

Mac All That Glitters

Cover Girl Lash Blast Macara

Lips: Loreal Fairest Nude (My Fave!)

What's for dessert? Carmel Apple Pecan Cake

Caramel Apple Pecan Cake

1 Betty Crocker Super Moist Yellow Cake

About 2 cups Pecan Pieces (optional)

1 Can of Apple Pie Filling or 2-3 Granny Smith apples (peeled and cut into slices)

Smuckers Caramel topping

Preheat oven to 325 degrees ( if you're using a dark pan or nonstick pan, if not preheat to 350 degrees). Prepare Cake mix according to the box. In your desired pan, coat the bottom of the pan with caramel topping. Sprinkle with Pecan pieces (optional). Next Add Apple pie filling or Fresh Granny Smith apples to the bottom of the pan. Spread apples into as single layer as much as possible. Do NOT stir. Finally pour the cake batter on top of the topping. If needed spread evenly in a single layer with the back of a butter knife or spoon. *Bake cake for about 25-40 mins. When done take cake out the oven and allow than pan to cool on a baking rack for about 10 mins. Take a butter knife and run knife along the edges of the cake, this will help the cake release better. Finally take a serving dish, put it on top of the cake, and flip cake over. Let the cake sit for about a minute, to allow the caramel to drip into the cake and also it will allow the cake to fully release from the pan. You want to serve this cake warm, so take baking pan off, cut up your cake and Dig in. :)

*When baking your cake, you'll know when it is done by pressing your finger in the center of the cake, and the cake springs back.

NOTD-Delicious

What's for Dessert?

Hey everybody!!! 

Lately my sweet tooth has been in overdrive. I cant stop craving sweets!! I keep bags of candy in my house, ice cream in the freezer and I stay baking cakes, cheesecakes etc. I need to be checked into rehab lol. So today, as usual, I was craving sweets but I wanted something a little out of the usual. So I got to brainstorming and what I came up with was, a strawberry banana cake. If you love strawberry banana like I do, you will absolutely adore this cake. And it's really simple to make too. 

Strawberry Banana Cake

(Don't judge my frosting skills :P ) haha.

Cake

1 Betty Crocker's Super Moist Yellow Cake 

3-4 Bananas Mashed

1/4 Strawberry Pie Filling

1 Teaspoon Strawberry Extract

2 Teaspoon Banana Extract

Icing

2 Philadelphia Cream Cheese (room temperature)

1 box Confectioners Sugar

Topping

Remainder of Strawberry Pie Filling

1-2 Bananas cut in slices

Preheat oven to 350 degrees.Prepare Betty Crocker's Cake Mix as directed and set aside (do not bake!!) In a separate bowl, mash bananas, then add to the cake mixture. Next add 1/4 c of strawberry pie filling, 1 tsp. strawberry extract, and 2 tsp banana extract. Mix well. Spray baking pans, then add cake mixture and bake for 25 minutes or until toothpick comes out clean when inserted.

While the cake is baking, prepare the icing.

In a bowl mix cream cheese and powder sugar with hand held blender. Blend until smooth. 

(Tip- Keep the frosting in the fridge until you're ready to use it.)

After your cake is cool, Begin Icing your cake as usual. Top the cake with the remainder strawberry filling and banana slices. Store the cake in fridge.

(Tip- I only put the banana slices in between the two cake layers. And I also squeezed some lemon juice over them to keep them from turning brown.)