BAKING YOUR MAKE UP

No culinary skills needed here! All you’re going to need is just loose powder, a wedge sponge and setting spray.

baking-make-up

 

Baking or cooking your make up is a technique that’s been around for quite some time and up until recently, it was mostly popular in drag queen artistry. The reason for its recent surge in popularity is because it falls under the same category as contouring techniques.

The term ‘baking’ refers to letting translucent powder sit on your face for approximately 5 to 10 minutes, thus allowing the heat from your face to set your base foundation and concealer. Subsequently, dusting the powder off your face leaves you with a crease-less, flawless finish.

 

Here is a step-by-step guide to mastering this technique:

Step #1: Hydrate your eye area. Start by applying eye cream around your eye area to hydrate your skin and plump it up, minimizing the appearance of any fine lines or creases.

Step #2: Apply a thick concealer under your eyes. While concealer usually contains oils and has a tendency to crease, it won’t if it’s set right. Apply it upward from the apples of your cheeks towards your temples all the way underneath your eye. Then, blend it in with a damp make up sponge. You can add another layer of concealer but if you think it’s too much, you can actually skip this and still have good results.

Step #3: Dust on translucent powder. Use a fluffy eye shadow brush to apply translucent powder over the entire patch of concealer to set the base make up.

Step #4: Now it’s time to ‘bake’ your make up. Use a wedge sponge that has been dampened with a setting spray, dip it into the same translucent powder you used in the previous step and pack the loose powder generously over the area where you applied the concealer. Leave the powder on for 5 to 10 minutes.

Step #5: Dust it off. Using the same fluffy eye shadow brush from step 4 and a pressed powder, swirl the fluffy eye shadow brush over the formula and dust away the powder as you add more coverage to blend any harsh edges.

 

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