If you’re going for a super-blended eyeshadow look that seamlessly transitions from your lid shade to your crease shade, use a crease color (a transition shade) with a satiny finish, instead of a full-on shiny, shimmery finish or a matte.
Mattes are popular as crease transition colors because they don’t reflect as much light as shimmery shadows do, so you can use them to make your crease appear deeper set, and make whatever you’re wearing on your lid *POP* more.
But matte eyeshadows are also usually harder to blend than shimmers, which have glittery sparkle particles that help to scoot the pigment around.
If you’re trying to blend a matte crease color into a shimmery lid color, it can take A LOT of extra swiping and little circles to create seamless transitions between them.
By using an eyeshadow with a satin finish and (just the faintest hint of shine) as your crease shade instead, you can still use it to make your crease appear deeper, but it should also be easier to blend than a straight-up matte.
My favorite foolproof crease/transition shades are MAC Soba, which is a medium golden brown with a satin finish, and MAC Texture, a warm peachy brown. Both are in the permanent line and look like they could pass for mattes at first, but they aren’t completely flat.
Basically, they’re awesome. 😉
Bomb-@ss zucchini bread
You guys! Excuse the bare face (it ain’t nothing you haven’t seen before), but I was too excited about this food situation in my hands to pause to put on makeup.
My workout class had a fun potluck holiday brunch get-together this morning, so I brought a loaf of my (now I refer to is as “my” because I like it so much, LOL) zucchini chocolate chip bread, and it was a hit!
I always get nervous bringing food to potlucks because I don’t have a ton of confidence when it comes to my cooking… I mean, I can follow a recipe, but I’m always afraid that whatever I bring is going to be the one dish that nobody touches. (Am I the only person who does this?)
Anywho, the ENTIRE LOAF GOT EATEN!
Well, except for one slice…
So, apparently, it was bomb!
I hoped it would be because my family likes it, but when you hear it from people who you don’t cook for regularly, sometimes it’s more convincing, you know?
Oh, and before I left, several of the ladies asked for the recipe. 😮
Here’s the link to the recipe. It comes together really quickly, too. It takes about 15 minutes to prep, then 45 minutes in the oven, and you don’t even have to do any complicated baker-y things.
Your friendly neighborhood beauty addict,
Karen
I wish there were more satin finish eyeshadows in the world!
Me too. I need more satins in my life. Happy weekend and happy holidays to you and the fur family. Tabs will be feasting on his favorite flavor of Ziwi Peak wetfood this Christmas and he’s very excited about it.
That eyeshadow look is so pretty! And congrats on the success of your zucchini bread! The guy who plows my snow (why does that sound dirty?!) just dropped off some Christmas candy/cookies that his wife made and I am trying my hardest to not eat it all!
It looks amazing it is worth to try I prefer smooth. Happy Holidays Karen. Thanks for being kind to me when I needed the most. Blessings
Satin for the win! I went from matte everything to sometimes satin this year because of you girl! 🙂
I know what you mean about cooking for others. I’ve been cooking for 26 years and gotten lots of rave reviews, but I still get nervous when I cook for people I don’t know.
Merry Christmas Karen & family
Can you tell us what makeup brand & shade # you are using in this post. Eyeshadow colours & that lipstick/ lipgloss, love the colours. Hope you all have a very merry Christmas
Karen, I’m glad I’m not the only one who prefers satins for the crease. My favorites are Grace, Wisdom, and Onyx from Kjaer Weis. Magnetic is a more golden shade that might work well with your warmer skin tone.
That zucchini bread recipe sounds great. It must be really moist, between the zucchini and the applesauce. I wonder if I can get it past my house food critic. He is sure to be suspicious of zucchini in the recipe, lol. I hope this success helps you get more confidence in your cooking! I always do hope that I’ve adjusted favorite recipes to the taste of those I’m serving them to; my son and I like our food much spicier than most of the other folks around here. And of course I always worry a little bit with something like apple pie, where so many different things can go wrong — tough crust, soggy crust, wet apples that won’t set, topping that wants to burn because of the sugar and nuts in it, etc. — and where you don’t know how well you’ve succeeded until you finally cut into it with everyone watching at the dinner table. It helps to develop a repertoire of potluck recipes that you know have always been a hit wherever they’ve gone, and volunteer to repeat them 😉 Sometimes we get asked to bring specific things, though. Then I try to rely on recipe sources that have always been reliably good. We’ve got a few cookbooks that we’ve never had a bad recipe from (Mark Bittman’s “How to Cook Everything”, Marie Simmons’ “Fresh and Fast Vegetarian: Recipes that Make a Meal”, Jack Bishop’s “The Complete Italian Vegetarian Cookbook”, and “The Complete Vegetarian Cookbook” by America’s Test Kitchen — we stay away from recipes that contain ingredients we don’t like, but anything we’ve tried from these, we’ve really liked). Other good sources are the Food Network website, and any recipe by Alton Brown or that’s been published in the New York Times.
Thank you for the satin tip! I’m going to try that out tomorrow. Looking back, I remember times when my eye makeup edges were more difficult to blend and I’m thinking this could be why. And also, thank you for the zucchini bread recipe. Merry Christmas!