Skip to main content

Halloween Makeup 2011

Sephora posted a bunch of cool instructions for Halloween this year and I decided to try one out.

Zombie: Trial Run
This is the version just as is from the Sephora instructions.  Black and green around the eyes, green to take out any red tones, powder finish, light foundation on the lips, shadows under the cheekbones. 


I also tried out an additional bit of red lipstick and some brown liner (to make it look a little dried) since I didn't have any fake blood.


Zombie: Yaboo!
For Yaboo! (Yahoo!'s Halloween extravaganza) though, I opted to just go without the "blood." I scared people. :)


Zombie: Brain Taste Trial
Despite the makeup, still don't like eating brains.  And that pesky skull gets in the way. 


Happy Halloween! ((^-^))

UPDATE:  Decided to put on some more makeup for the trick-or-treaters tonight. :) This one's for you Heart. [Props to you if you get the reference without clicking the link. :D ]


Comments

Post a Comment

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha