Wednesday, 21 September 2016

FAKE TAN DIARIES | Bondi Sands Self Tanning Foam

Hello Everyone! 

Welcome back to round 2 of the fake tan diaries! My first blog post was about the much loved St. Tropez self tanning mousse, this time I've gone for the Australian made and produced Bondi Sands. I've heard some fantastic reviews on this product and was eager to give it a go myself - I picked this up from Superdrug for £14.99 for 200ml (currently on sale for £9.95!) so a lot cheaper than a bottle of St. Tropez - and in my opinion better!

My bestie and fellow blogger Emma (LWFS) had recommended this to me as it comes in different shades - light to medium and dark. I obviously being the ghost I am picked up the light to medium and have been loving it ever since!

The product itself is incredibly easy to blend, build and apply leaving you with a gorgeous sun kissed tan. It has a colour guide in the formulation making it easy to see any areas you may have missed or need a bit of extra blending, I've never had a problem with the end result and I have always had a good all over even tan (except for when I got drunk and decided to fake tan.. error!) I normally use around 2-3 pumps on each area of my body and apply in circular motions, if you do want to deepen the tan you can wait 30 minutes and darken with an extra few pumps - this is great as i find my legs never seem to take the colour as much as the rest of my body!

I applied this after completing my standard fake tanning routine, exfoliate, shave and pop moisturiser on the areas which seem to go a little darker (elbows & knees!) it dries really quickly and doesn't leave you feeling sticky, meaning you can put loose dark clothes on soon after! The colour which developed was a beautiful even bronzed shade which didn't leave me feeling orange. The tan itself is enriched with Vitamin E and Aloe Vera which made the tan last for well over a week before needing a good scrub and re-apply. I would also recommend you moisturise every day with a non-oil or fragrance based moisturiser as I did find it pro-longed the tan (I use the Clinique, Deep comfort body butter). I even used this product on holiday in Mexico.. Just be careful you don't sleep on anything white as it can stain bedding and clothing!

My only con, is that the smell is not ideal! WHEN, will be able to have a non-biscuit fake tan!?!

Before and after using the Bondi Sands Self Tanning Foam in Medium / Light

I'm really impressed with this tan, I would give it a 9/10 (lost a point for the smell!) I really love this product and have already re-purchased and moved onto my second bottle, I really want to try their gradual tan milk next as I've heard fantastic things about this.

Keep your eyes peeled as my next installment will include the Freshly Baked London Tan Mousse in Sweet October.

What's your favourite fake tan?!

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Monday, 5 September 2016

RECIPE | Viennese Whirls

Hey Everyone! 
These are a classic Mary Berry recipe that they showcased on the Great British Bake Off over the summer! I really love the sweet bits from the show, so decided to give these beautiful Viennese whirls a go.. hope you enjoy! 

You will need; 

For the jam 
200g raspberries
250g jam sugar 

For the biscuits
250g very soft unsalted butter
50g icing sugar
225g plain flour
25g cornflour

For the filling
100g unsalted butter, softened
200g icing sugar (plus extra for dusting)
1/2 tsp vanilla extract


1. You will start by making the jam, put the raspberries in a small, deep-sided saucepan and crush them with a masher. Add the jam sugar, bring to the boil over a low heat and then once the sugar has melted increase the heat and boil for a further 4 minutes. Remove from the head and carefully pour into a shallow container -if you do not like seeds in your jam now is the time to sieve. I then popped mine in the fridge and left to set. 

2. Preheat the oven to 190C / 170C Fan or Gas 5. Line 3 baking sheets with non stick baking paper, then using a 5cm round cutter draw 8 circles on each sheet of paper, spaced well apart. 

3. Put the butter and icing sugar into a bowl and beat until pale and fluffy, sift in the flour and cornflour and mix thoroughly, you need to mixture to be quite soft so your able to pipe it. Once it is soft, spoon the mixture into a piping bag  with a medium star nozzle and pipe 24 round swirls inside the circles on the baking sheets. 

4. Bake in the centre of the oven for 13 - 15 minutes until a pale golden-brown colour. Cool on the baking sheets for 5 minutes and then carefully transfer to a wire rack to cool completely. 

5. Once they have fully cooled, measure the butter and sieved the butter for the filling. Add the vanilla extract and either beat with a wooden spoon or an electric whisk until very light and smooth. Spoon the soft mixture into a pipping bag with a large start nozzle. 

6. Spoon a little of your jam onto the flat side of 13 biscuits, place the jam-side up on a cooling rack and pipe the buttercream over the jam. Sandwich the two together and dust with icing sugar to finish. 

They went down an absolute treat at our family Sunday dinner and someone even said they tasted better than the shop bought ones!

Has anyone else tried this recipe?

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