Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1½ to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).

NYX Professional Makeup Butter Gloss (Various Shades) NYX Professional Makeup Butter Gloss (Various Shades)

Add a splash of sumptuous colour to your lips with NYX Professional Makeup Butter Gloss, a silky liquid lip colour with glossy finish. Features

Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment. It doesn’t specifically have sunflower oil, but both vegetable oil and olive oil come out to be 7oz (weight) per cup. A little math translates 5 1/3 oz into .76 cup or roughly 3/4 cup. BUTTER GLOSS, DEVIL'S FOOD CAKE (red lip gloss): Buttery soft and silky smooth, our decadent Butter Lip Gloss is available in a wide variety of sumptuous shades; Each glossy color delivers sheer to medium coverage that melts onto your lips Glides on as smooth as butter leaving lips soft, supple and kissable, plus it stays put and won't feather Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about ½ cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.

NYX Professional Makeup Butter Gloss - Madeleine - Superdrug NYX Professional Makeup Butter Gloss - Madeleine - Superdrug

For everyone who doesn't keep kefir around and who doesn't want to buy buttermilk for ONE TBSP, do keep powdered buttermilk on hand. It lasts a very long time on the shelf. Or, I suppose you could use a TBSP of Greek yogurt. In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the ¾ cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It’ll look very runny at first, but will soon come together into a glossy, pourable batter. For the decoration, melt the chocolate in a bowl set over a pan of gently simmering water. As soon as the chocolate is melted remove the bowl from the heat. Mineral Oil/ParaffinumLiquidum/ Huile Minérale,Polybutene, Diisostearyl Malate, Beeswax /Cera Alba / Cire d’abeille, Ceresin,Silica Dimethyl Silylate, Polyethylene, SorbitanSesquioleate, Phenoxyethanol, Fragrance/Parfum. MAY CONTAIN / PEUT CONTENIR (+/-): Titanium Dioxide (CI 77891), Iron Oxides (CI77499, 77491, 77492), Manganese Violet (CI 77742), Red 6 (CI 15850), Red 7 Lake(CI 15850), Red 28 Lake (CI 45410), Yellow 6 Lake (CI 15985), Yellow 5 Lake (CI19140).

Add the flour mixture to the egg mixture in three separate batches, beating well between each addition.

NYX Professional Makeup Butter Gloss - Éclair | Make Up NYX Professional Makeup Butter Gloss - Éclair | Make Up

Fold in the chocolate mixture, then divide the mixture between the three lined tins and bake for 25–30 minutes until risen and a skewer inserted into the centre comes out clean. For the chocolate fudge frosting, pour the cream into a pan, add the butter and heat, stirring occasionally, until the butter has melted. Bring to just below boiling and remove from the heat. Add the chocolate and whisk until smooth and glossy. Pour into a bowl and leave to set at room temperature, whisking occasionally. Put the cocoa powder, light brown sugar, vanilla paste and boiling water in a bowl and whisk together until the sugar has dissolved. Set aside to cool slightly.Cream the butter and sugar together in a separate bowl until pale and fluffy, then add the eggs, one at a time, mixing between each addition. cup plus 3 tablespoons/220 grams very hot coffee, plus 1 tablespoon/14 grams at room temperature, for brushing Using the tip of the knife, lift the corner of the acetate sheet off the marble slab and transfer the acetate sheet onto a baking sheet. Place the baking sheet in the freezer until the chocolate has set hard. Heat the oven to 180°C/160°C fan/350°F/Gas 4 and grease and line the base of three 20cm loose-bottom sandwich tins with baking parchment.

Butter Gloss Non-Sticky Lip Gloss - NYX Professional Makeup

Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra). The best thing about chocolate cake is that it doesn’t really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call “pure joy” in dessert form. You’ll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won’t regret it. Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You’ll use them again later. Place one of the cooled sponges on a cake stand and spread with about one quarter of the frosting. Place another sponge on top and spread with another quarter of the frosting. Place the remaining sponge on top, then spread the remaining frosting over the top and sides of the cake, swirling with a palette knife.