test

• The amount of alcohol poses a risk of irritation.
• Witch hazel is an additional source of irritation.
• Formula isn't the best for use around the eyes.

Wear a natural afterglow with the help of this highlighter. It adds definition to your features and makes all skin tones look attractive. Upon application, it delivers a subtle satin finish. Apply this beauty wonder on your cupid's bow to give an appearance of fuller lips.

Benefits

• Pink shimmery formula
• Ideal for spot highlighting and creating an overall glow
• Promotes a natural, translucent appearance

This intensely hydrating night cream ensures that you get your much-needed skin repair while you sleep. Formulated with persian silk tree extract, it aids the skin in getting rid of glycotoxins that speed up skin ageing. It also contains hydrating ingredients like hyaluronic acid and other oils to keep the skin firm. Wake up to luminous, plumped up skin with this lovely night cream.Benefits

• Accelerates skin repair during sleep
• Intensely moisturises with hyaluronic acid, shea butter, jojoba and evening primrose oils
• Minimises lines and wrinkles
• Detoxifies the skin with persian silk tree extract
• Increases healthy cell production with retinol
• Leaves skin smooth and young-looking
• Unless otherwise stated and to the fullest extent permissible

INGREDIENTS

• 300 g chicken breast
• 1/4 red bell pepper
• 1/4 yellow bell pepper
• 1/4 green bell pepper
• potato starch
• (sauce 1)
• 1 egg
• 1/2 tbsp doubanjiang (spicy soybean paste)
• 1 tsp grated ginger
• 2 tsp mirin
• 1 tbsp soy sauce
• 1/3 tsp salt
• (sauce 2)
• 3 tbsp chili sauce
• 1 tsp lemon juice
• 2 tsp mayonnaise

LET'S GET COOKING...

1. Slice chicken on the diagonal. Mix together the ingredients for sauce 1. Marinate the chicken in the sauce for 30 minutes.
2. Cut bell peppers into bite-sized pieces. Combine together with ingredients from sauce 2 and set aside.
3. Coat the marinated chicken with potato starch.
4. Fry the chicken in oil until done. Then add the bell peppers and stir-fry for 1-2 minutes.
5. Finally, add in sauce 2 and cook until it starts to thicken. Serve immediately.

• Steeper cost per ounce than most of its high-end competitors.

Ingredients

•     1 chicken thigh
•     300 grams uncooked rice
•     360 ml water
•     10 cm piece green onion
•     coriander
•     fried onions

    (seasoning)

•     15 grams ginger, thinly sliced
•     1 tbsp soy sauce
•     2 tsp powdered chicken bouillon
•     1 tsp oil
•     1 tsp salt

    (soy sauce)

•     1 tbsp soy sauce
•     1 tbsp oyster sauce
•     1 tsp honey

    (chili sauce)

•     2 tbsp sweet chili sauce
•     1 tbsp fish sauce
•     1 tbsp lemon juice

    (ginger sauce)

•     2 tsp ginger, grated
•     1 tbsp green onions, minced
•     1 tbsp fish sauce
•     1 tbsp sesame oil
•     1 tbsp sugar

Method

1. In a large skillet, combine washed rice, water and the seasonings. Give it a quick mix so ingredients are well combined. Add the chicken thigh and the stalk of green onion on top.
2. Cover and cook over high heat until boiling. Turn down the heat to low and cook for 12 minutes. Turn off the heat and let it sit covered for 10 more minutes.
3. Slice the chicken into 1 cm pieces and set aside. Discard the green onion stalk and mix the rice to combine the flavors.
4. To make the sauces, simply combine the respective ingredients into three separate bowls and mix well.
5. Put a mound of chicken rice onto a platter and place cut chicken on top. Serve with the sauces along with some fresh coriander and fried onions.

 
Ingredients

•     2 large sweet potatoes, peeled and cut into 1-inch cubes
•     ¼ medium onion, finely diced
•     2 tablespoons all-purpose flour
•     Kosher salt and freshly ground black pepper
•     Oil, preferably peanut or grapeseed, for frying

Method

Special equipment: a deep-frying thermometer

1. Bring a medium pot of water to a boil and add the sweet potatoes. Cook for 5 minutes, drain and rinse with cold water to cool. Dry off any excess water with a kitchen towel.
2. Put the onions and cooled sweet potatoes in the work bowl of a food processor fitted with the metal chopping blade. Pulse until the sweet potatoes are almost pureed but still a bit grainy. You should have some very small bits of potato visible. Transfer the mixture to a large bowl and stir in the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper to combine.
3. Using your hands, shape the potato mixture into 1- to 1 1/2-inch-long cylinders, packing them very tightly.
4.  Heat about 2 inches of oil in a deep heavy skillet over medium-high heat until a deep-frying thermometer inserted in the oil registers 350 degrees F. Line a large plate or baking sheet with paper towels.
5. Working in batches, add the tater tots to the shimmering hot oil and cook until golden brown, 3 to 5 minutes, turning with tongs or a slotted spoon to ensure even browning and being careful not to overcrowd the pan. With a slotted spoon or skimmer, remove the browned tots to the towel-lined plate to drain. Serve warm.

Ingredients

•     1 large deboned free-range chicken, wings removed
•     Olive oil, for drizzling

    For the Stuffing:

•     Olive oil, for frying
•     ½ onion, peeled and diced
•     1 garlic clove, peeled and chopped
•     1 celery stick, trimmed and diced
•     50 grams pine nuts
•     75 grams peeled cooked chestnuts, broken into pieces
•     100 grams cooked mixed rice, e.g. basmati and wild rice
•     2 tablespoons chopped parsley
•     Sea salt and freshly ground black pepper

    For the Parsley Dressing:

•     Small bunch of flat leaf parsley
•     1 garlic clove, peeled
•     ½ tablespoons wholegrain mustard
•     1–1½ tablespoons red wine vinegar
•     5 tablespoons olive oil

Method

1.  Preheat the oven to 180°C/Gas 4.
2.  First prepare the stuffing. Heat a large frying pan over a medium heat and add a glug of oil. Sauté the onion for 4 minutes, then add the garlic and continue to cook for another 1–2 minutes until softened. Add the celery, then stir in the pine nuts and chestnuts, taste and season well. Add the cooked rice and parsley, stir again, then taste and adjust the seasoning as necessary.
3.  Place the deboned chicken skin side down on a work surface. Season inside. Place the stuffing in the centre of the chicken and fold the sides around it. Tie the chicken at regular intervals with string, then turn the parcel over so that the breast faces upwards.
4. Drizzle olive oil over the outside of the chicken and season with salt and pepper. Place in a roasting tray and roast for 1 hour, basting now and again, then turn the oven up to 200°C/Gas 6 and roast for a further 15–20 minutes until the chicken is cooked through and the skin golden and crisp. Remove and rest for 15 minutes before serving.
5. Meanwhile, make the parsley dressing. Finely chop the parsley and garlic. Mix with the mustard and vinegar, then add the olive oil bit by bit, whisking continuously to thicken.
6. Serve the stuffed chicken in slices with the dressing spooned on top.

Ingredients

•     20 cups popcorn
•     1¼ cup cashews
•     ½ cup corn syrup
•     ¾ cup sugar
•     1 cup peanut butter
•     ¼ cup honey
•     1 teaspoon vanilla extract
•     8 ounces semisweet chocolate, finely chopped

Method

1.  Spread out the popcorn and 1 cup of the cashews out on two baking sheets. In a saucepan, combine the corn syrup and sugar. Bring to a boil and cook for 2 minutes; remove from heat. Carefully, add the peanut butter and honey. Stir until the peanut butter is melted, then add the vanilla. Working quickly, pour the mixture over the popcorn and cashews, and use two rubber spatulas to evenly coat the popcorn. Set aside to cool completely.
2.  Fill a saucepot hallway up with water; set over medium heat and bring to a simmer. Turn the heat down to medium-low. Add the chocolate to a glass bowl and place the bowl over the pot of simmering water. Melt the chocolate, stirring occasionally.
3. Using a spoon or spatula, drizzle the popcorn with the chocolate. Sprinkle the remaining 1/4 cup cashews over the chocolate.

It is incredibly difficult to deny the magic of chocolate. Nothing can replicate its ability to gratify the soul in a most luscious way, and only a select few can compare to it in the departments of richness and sinfulness too. Malaysian chocolate purveyor Mokaya knows this well, and this is clearly demonstrated in its chocolate cafe at AEON Mall Shah Alam – the latest addition to its already impressive portfolio of delectable offerings, which also includes the opportunity for customers to purchase chocolate bars online at any time through its virtual store.


Strawberry Surprise Crepe | Crepes are known to complement the flavour of chocolate in a most beautiful way, which is why they are often used in chocolate-based desserts. The Strawberry Surprise Crepe (RM24) proves this easily, bringing together the richness of melted dark, milk and white chocolate, the silkiness of whipped cream and the tangy, fruity notes of fresh strawberries within the folds of a thin but playfully chewy chocolate crepe. This dessert – which resembles Mokaya’s strawberry-infused Berry Berry Good chocolate bar – is served with two scoops of vanilla ice-cream that are drizzled with chocolate, giving additional depth to its sinfulness.


Icy Ish | Yes, cupcakes are certainly not a new addition to the world of culinary arts. But how often do you hear of ice-cream cupcakes? A decadent vanilla-with-chocolate-bits ice-cream cupcake is the centrepiece of Icy Ish (RM19), and this cupcake uses a rich chocolate brownie as its base. It is then slathered with a thick layer of melted chocolate, before being crowned with a sweet meringue that carries prominent notes of egg. Our advice? Resist the temptation to dig into this dish as soon as it is served. Instead, wait for the ice-cream component to melt slightly and allow it seep into the brownie beneath it before you tuck in, so as to better enjoy this cold treat without risking a tremendous brainfreeze.


Hot Choco Mint | The idea of a chocolate-based drink that is refreshing, creamy and indulgent at the same time might not seem like a particularly common one, and that is precisely what makes the Hot Choco Mint (RM22) beverage an exceptional beverage. Emulating the spirit of Mokaya’s Naughty & Nice chocolate bar, this beverage pampers you with thick and creamy notes of hot chocolate without drowning out the distinct and fresh hint of mint. This contrast between velvety and sharp flavours is accentuated by marshmallows that give the beverage a fluffy quality.

Mokaya Chocolate Cafe Desserts
AEON Mall Shah Alam, 1 Persiaran Akuatik,
Seksyen 13, Shah Alam, Selangor 40100

    Daily: 10:00 - 22:00
    Phone: +60 355692100

Ingredients

    Traditional Nasi Lemak:

•     2 cups japanese sumo rice
•     1 cup coconut milk
•     3 cups water
•     1 teaspoon salt
•     2 shallots (crushed)
•     2 garlic (crushed)
•     3 screw pine leaves (tie them in a knot)

    Sambal Ikan Bilis:

•     50 grams dried anchovies
•     300 grams onion
•     50 grams Garlic
•     40 grams dry chilli
•     8 pieces red bird eye chilli
•     10 grams shrimp paste (belacan)
•     10 grams tamarind paste
•     2 tablespoons Del Monte tomato paste
•     2 cups water
•     10 grams belacan
•     1 teaspoon salt
•     ½ tsp sugar

Method

    Traditional Nasi Lemak:

1.     Put all the ingredients in the rice cooker & boil until it’s cooked.

    Sambal Ikan Bilis:

1.     Blend onion and garlic in a food processor.
2.     Blend dry chilli and red bird eye chilli together, add in oil if necessary.
3.     While preparing the ingredients, heat up the wok on low flame for at least 20 mins.
4.     Fry anchovies until crispy in a low to medium heat.
5.     Sieve the fried anchovies and save the remaining oil.
6.     Put in the belacan and fry until it releases its flavour.
7.     Add in the blended onions and garlic.
8.     Stirring constantly to ensure it doesn’t stick to the wok.
9.     Stir until the onion & garlic become brown & caramelised for 30 minutes.
10.     Add in the blended chillies.
11.     Keep stirring and maintain on low heat as it will gradually dry up (approx. 10 to 15 minutes).
12.     When the oil starts to separate, add the tomato paste and stir for another 1 to 2 minutes.
13.     Add in the mixture of tamarind paste & water. Cook for another 5 to 10 minutes.
14.     Season with salt and sugar. Set aside until it’s cooled.
15.     Add in the crispy anchovies last, mix to combine and serve.

This pressed powder comes in a large compact with a divider between two pans of color, one for highlighting, one for contouring. Three sets are offered, with duos for fair to light, medium, and tan to dark skin tones, and each applies beautifully!


These talc-based, fragrance-free powders have an otherworldly smoothness that almost goes beyond ultra-fine in terms of texture and sumptuous smoothness. Although they apply smoothly, if you overdo it the color can grab in certain areas, resulting in an uneven look—but this is quickly softened with a sponge or clean brush. For best results, especially with the contour color, apply in sheer layers to desired intensity, and always blend so there are no hard edges.
#Instamarc Light Filtering Contour has a beautiful skin-like finish that adds a touch of glamour as it shapes and shades the face without the difficult that can come from using heavier stick or cream formulas to contour and highlight. This comes highly recommended as a great option to not only highlight and contour, but also softly illuminate skin. The contour shades are better for contouring versus use as a bronzing powder, but paired with a warm-toned powder blush, the darker shade in each duo can do double duty as bronzer.

Pros:

•     An easy solution for shaping and shading the face plus add subtle illumination.
•     Divinely smooth texture and buildable application.
•     Natural-looking results for a variety of skin tones.
•     Fragrance-free.

Cons:

•     Colors can grab unevenly during application if you overload the brush.

FreshFace Instant Glow Luminizer is a sheer illuminating cream that imparts a natural-looking glow to all skin tones while moisturizing for a soft, radiant complexion. The lightweight luminizer improves the appearance of skin, leaving it silky, supple, and smooth.

Key Ingredients

•     Meadowfoam seed oil helps to soften and moisturize.
•     Vitamin C helps to brighten, and vitamin E helps to soften.
•     Cucumber extract helps to soothe.
•     Evening primrose root extract helps to keep skin supple and smooth.*

How to Use
Apply a thin, even veil to the face or targeted areas. Can be worn alone or over makeup for an instant glow.

This is a limited-edition palette of 20 plush eye shadows in luxurious finishes, organized in five columns, for a complete wardrobe of looks. Price is RM400

What it does:
This limited-edition eye shadow palette features 20 plush shadows, curated into five rows of fashion-inspired looks. Makeup artist Diane Kendal curated the shadows for the complete eye wardrobe: a golden moment, red-carpet glamour, a modern smoky eye, daytime glamour, and a casual daytime look. The shimmery metallics, buttery mattes,and lustrous sheens are all formulated with advanced pigments to allow for true, instant color payoff and long-lasting plush performance. The oversized, collector’s edition gold palette opens to reveal a major infinity mirror, maximized for checking out your eye looks.







Explore this limited-edition eye shadow palette and become the ultimate “style eye-con”. It features 20 shimmery metallics, buttery mattes, and lustrous sheens, including 18 new shades, all expertly curated into five rows. The advanced pigments allow for true, instant color payoff and long-lasting, plush comfort, and the oversized, shiny black palette comes with an infinity mirror for detailed application, even on the go.

    No. 1 Matte baby pink
    No. 2 Matte warm nude
    No. 3 Matte bisque
    No. 4 Matte meringue
    No. 5 Matte tawny apricot
    No. 6 Icy lavender shimmer
    No. 7 Pale gold shimmer
    No. 8 Moss green shimmer
    No. 9 Oyster gray shimmer
    No. 10 Burnished gold shimmer
    No. 11 Matte violet-gray
    No. 12 Violet truffle shimmer
    No. 13 Copper rose shimmer
    No. 14 Matte slate-blue
    No. 15 Ultraviolet glitter
    No. 16 Matte maroon-violet
    No. 17 Black with iridescent glitter
    No. 18 Cabernet glitter
    No. 19 Midnight navy iridescent glitter
    No. 20 Matte mahogany

1. For the cake, preheat the oven to 350 °F. Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.
2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.
3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.
4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.
5. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).
6. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.
7. The cake will keep, refrigerated, for up to 3 days.

Urban Decay's has two blockbuster beauty products with its Naked and Naked2 eyeshadow palettes, and in true Hollywood fashion, decided to make its collection a trilogy. Naked3 hit the scene with all the fanfare of a big-budget movie premiere, but ultimately it's a disappointment compared to its predecessors.Price RM215, housed in a rose gold-colored tin case, Naked3 features 12 pink-based neutrals. They range in color from the almost-white "Strange" to the aptly-named "Blackheart" (a deep burgundy with red micro-glitter), with some beautiful copper, mauve, gray, and dusty rose shades in between. The shadows come in a variety of finishes which include matte, satin, shimmer, and glitter, and are, like all eyeshadow palettes, designed to be used together to create a variety of looks.Once the pretty packaging is stripped away, what you're left with is a group of shadows that, while gorgeous, are problematic. Each of the shades is almost too creamy yet so sheer that you have to pack on quite a bit to see any substantial color, despite Urban Decay's claim on its site that these shadows contain a special "Pigment Infusion System" that imparts rich color.The shadows do indeed look good (and wear well) once you've gotten down the application, but you shouldn't have to pile on so much shadow to get a full color effect!Another problem is that the glitter shades flake like crazy, meaning you wind up with glitter all over your lashes and your cheeks. This can be mitigated somewhat by applying these shadows wet, but there's still a bit of flaking even with that method.Note that the powder eyeshadow formula for Naked3 is different than Urban Decay's other 12-shade Naked palettes, and it's not a change for the better.Naked3 certainly isn't a complete bust, but you would be much better off checking out one of the palettes feature on our list of Best Eyeshadows.  PROS:

• Eyeshadow colors included are neutral enough to create a variety of looks.
• The non-glittering shades wear well throughout the day.

CONS:

• Most of the colors have very sheer pigmentation, meaning you have to apply a lot to get any real color impact.
• Glitter shades are crumbly and flake onto lashes and cheeks.

    

• Provides deep hydration
• Improves skin condition
• Dewy, glowing, luminous effect

Ingredients

• 5 egg yolk
• 1 can Del Monte cream corn
• ½ cup sugar
• 1 pinch of salt
• 1 litre cooking cream
• 1 tablespoon vanilla essence
• Scoops of dry ice
• 1 can Del Monte halved peaches (remove the syrup)
• 2 tablespoons brown sugar
• A few mint leaves

Method

1. In a pot, fill up approx. 600ml of water, cover with a heatproof mixing bowl and bring it to a boil.
2. On the mixing bowl, put in the egg yolks and start whisking until it turns nice and pale, creamy texture.
3. Remove the mixing bowl from the pot and add in the cream corn and salt, set aside.
4. Process dry ice into powder.
5. Set mixture in a stand mixer, whisk slowly while adding dry ice powder to churn the ice cream.
6. Once the mixture is set in paste form, remove from the mixer and keep it in the freezer or about 20 minutes.
7. Sprinkle brown sugar on halved peaches, torch the peaches lightly.
8. Scoop out about 4-5 scoops of ice cream and garnish with mint leaves.

Matchmaster Shade Intelligence Compact is M.A.C.'s contribution to the cushion compact trend, and it's an underwhelming one. Its sheer formula offers light to medium coverage—the familiar "your skin but better," foundation, except we didn't find this to leave our skin looking better due to its tricky shades and dull finish. This was both ironic and unfortunate, given the borderline excessive marketing grandeur M.A.C. has put out for this formula.Housed in a sleek, mirrored compact, and like all cushion makeup formulas, it dispenses its foundation from a pre-soaked sponge. There isn't any inherent advantage to this application method, but some may find its novelty fun. You can apply with the enclosed silicone-sponge, your fingers, or a foundation brush, whichever method appeals. We found the sponge tended to soak up more product than you needed, which means you end up losing a bit every time you press it into the compact.The formula itself is best for oily to combination skin, as it dries down to a soft-matte finish. Should you have any areas of skin that are even remotely dry, Matchmaster Shade Intelligence Compact will find them and take on a patchy appearance. We found its buildable-to-medium coverage helped cover redness and blur the appearance of uneven skin. What resulted, however, was not an improvement.M.A.C. promises this provides "true-to-life shade perfection," but we found it gave skin a dull appearance. Despite the range of 12 shades, a surprising number had unusual undertones, leaning overly warm. The color palette for this formula is tricky to navigate, made worse by the fact its color seemed to get darker as the day wore on.Among the marketing claims is that this formula is sweat- and humidity-resistant, neither of which we found to be true—this ran like "Forest Gump" at the first sign of perspiration at the gym. (It wasn't an attractive sight.)Though it almost isn't worth mentioning given its performance, M.A.C. did include a few antioxidants like caffeine and algae, but the air exposure that results from its open compact during use means there isn't much benefit to be had from them. *sad horn*Whether you prefer to get your foundation from a presoaked sponge, a bottle or a tube, the fundamental question is whether the product is worth the cost. M.A.C. Matchmaster Intelligence Shade Compact decidedly isn't smart enough to earn your dollars given its tricky shade selection, unattractive finish, and inability to live up to its claims of longwearing, natural-looking performance. Rather than put up with its drawbacks, we recommend checking out the alternatives in the Best Foundations section.PROS:

• Attractive compact.

CONS:

• Shade selection that leans unnaturally warm.
• Unattractive, dull finish on skin.
• Isn't sweat or humidity-resistant as claimed.

IngredientsCream:

• 2 large eggs, separated
• 1 large egg yolk
• ¼ cup sugar
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese, softened

Syrup:

• ½ cup coffee
• 1½ ounces rum
• 1 tablespoon sugar
• Cream & Assembly:
• 4 cup whipping cream
• 1 tablespoon sugar
• 1 teaspoon vanilla extract
• 24 ladyfingers
• Bittersweet chocolate, for grating
• Cocoa powder, for dusting

Method

1. Whisk the egg yolks, sugar and vanilla in a metal bowl placed over a pot of gently simmering water until the mixture doubles in volume and holds a ribbon when the beaters are lifted. Remove this from the heat. In a clean bowl, and whisk in the mascarpone cheese until smooth. Whip the egg whites to medium peak. Fold the whites into the yolk mixture and set aside.
2. For the syrup, heat the coffee, rum and sugar and stir just until the sugar has dissolved. Remove from the heat.
3. For the topping, whip the cream until it holds a soft peak and stir in the sugar and vanilla. Chill until ready to use.
4. To assemble, dip the ladyfingers quickly into the coffee syrup and arrange 3 into each of 4 serving dishes. Spoon a generous layer of the mascarpone filling over the lady fingers and grate a little chocolate over top. Repeat with a second layer of ladyfingers and the remaining mascarpone filling and grating of chocolate. Dollop the whipped cream over each tiramisu and dust with cocoa powder. Chill until ready to serve.

• The bottle is pretty.

• Heavy waxes and oils make this a problem to rinse.
• Citrus oils and fragrance are all potent irritants, negating the “gentle” claim.
• Expensive.

• Excellent for oily, acne-prone skin.
• Fluid texture is a breeze to blend.
• Natural-looking, long-wearing matte finish.
• Well done shade range offers options for light to dark skin.

• Some of the shades require vigorous shaking for several seconds before each use, or separation occurs.