Blue Diamond Nails

For this design I wanted to place diamond shaped duochrome glitter flakes in sort of random broken up rows.

I started by painting all nails in 2 coats of a metallic bright blue colour.

Once this was dry I took the smallest sized dotting tool I had to help me pick up the diamond glitter flakes. I found that using anything bigger than this made it impossible to place them precisely.

I used a clear top coat and painted one nail at a time. Before the top coat dried fully I placed the diamonds onto the nail in the pattern I wanted.

I tried to arrange them in rows going along the length of the nail. But I did not make full rows, as I wanted there to be gaps in the design. I tried to make it so that every nail was completely different to the rest.

I then held everything together with another coat of top coat. I found that the diamond flakes showed up a lot better in indirect light so it was hard to photograph them well. I also did a small video so you can see the design a bit better.


Diamond Rain Nails

So originally for these nails I wanted to arrange the diamond shaped glitter flecks in neat rows. However I found it really hard getting them to line up straight and land in the right place.

So I had to change my design and go for a glitter gradient effect instead. I might have to come back to my original design again in the future.

I started by painting all nails in 1 coat of a black nail paint. I then went over this with 2 coats of a dark teal/purple duochrome by Leighton Denny.

Then onto the thumb and ring finger nails I applied the diamond flecks using a clear nail polish as glue.

The flecks got everywhere but I managed to achieve the gradient I was after. I then sealed everything together with a top coat.

I think the diamond glitter flecks look super pretty and love how they sparkle in the light.

Gemstone Biscuits Recipe

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I wanted to bake some biscuits that were decorated with chocolate and sprinkles. These little diamond shaped treats are what I came up with, but you could use any shape biscuit cutter that you like.

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  • 200g unsalted butter allowed to reach room temperature
  • 150g granulated sugar
  • 300g self-raising flour
  • Pinch of salt
  • 1 teaspoon vanilla essence or other flavouring of your choice
  • Gel food colouring in colour of your choice
  • 200g chocolate
  • Sprinkles/Hundreds and Thousands

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1. Start by weighing out your sugar and adding it to a bowl.

2. Then weigh out your butter. Cut it into cubes and add to the bowl.

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3. Add your vanilla essence and cream the butter and sugar together fully with a fork.

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4. Weigh out the flour and sieve it into the bowl.

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5. Add a pinch of salt and fold everything together into a dough using your hands.

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6. Make an indent in the dough and add a little of your food colouring to this.

7. Manipulate the dough until the colouring is fully incorporated. Add more colouring if required and repeat.

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8. Put the dough into the fridge to chill for 30 mins.

9. Dust your work surface with flour and remove the dough from the fridge.

10. Start to preheat your oven on gas mark 5 and grease a baking tray with butter.

11. Roll out the dough to just under 1cm thick and use a diamond shaped cutter to cut out the biscuit shapes.

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12. Remove the excess dough and put it to one side to reuse later.

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13. Carefully move the biscuits over to the baking tray, making sure that there is room for any expansion in between.

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14. I placed them in the over near the higher side of the middle of the oven for 10 mins.

15. After I turned the tray around and left them for a further 5 mins.

16. Once cooked, I removed them from the oven and carefully removed them from the tray and left to cool. Don’t worry if they seem a bit soft as they will harden as they cool.

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17. Repeat steps 11 – 16 in order to use up the remaining dough.

18. Afterwards melt the chocolate in a bowl over a saucepan of simmering water on the hob. Remove from the saucepan once melted.

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19. Using the back of a tea spoon, spread the melted chocolate onto one half of a diamond shaped biscuit.

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20. Then sprinkle your sprinkles over the chocolate half of the biscuit. Use a small plate to catch any excess and turn your biscuit upside down and give it a gentle shake to let the excess fall off.

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21) Repeat steps 19 – 20 for the remainder of your biscuits.

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22) Gently move your biscuits into the fridge and leave them until the chocolate has set before serving. Be careful not to let them touch each other while in the fridge.

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