Simple Christmas Stripes Nails

This is a super simple design that you could do for Christmas time due to the colours, or you could change the colours around for any time of the year.

I started by painting all nails in 2 coats of a bright red shade, except for the thumbs and ring fingers.

On the thumbs and ring fingers, I used a striping brush to paint a diagonal line in the same red shade starting in one corner at the base of the nail and ending about a 1/3 of the way down the nail on the opposite side.

I filled in the area closest to the tip of the nail in 2 coats of the red shade, leaving a small negative space area near the base of the nail.

On the same thumb and ring finger nails I first took a gold striping tape. I placed a diagonal stripe of this so that the line was coming from the opposite corner to the the line I had painted in red with the striping brush. I then placed a green stripe of striping tape just underneath the gold stripe, leaving a little space in between.


Green Floral Stamp Nails

For this design I started off by painting the ring and middle fingers in a grey shade.

On top of this I did a dry brush effect, first using a white, then a light sea green and then a metallic turquoise.

On top of this I stamped a floral lace pattern in black from Born Pretty Plate BPL30.

To the thumb and index finger I used 2 coats of the sea green shade.

I finished off the little finger with 2 coats of the metallic turquoise shade.

Wedding Favour Heart Biscuits Recipe

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A friend of mine asked me to make some biscuits to use as favours for her wedding, and these are what I made. I used white chocolate coloured in a mint shade to match her colour scheme. Sorry in advance for the bad lighting in some of the photographs. I was short on time so a lot of the work was done whilst it was dark outside. We don’t get much daylight here during the winter months when compared to the summer. So back when I made these it was dark outside when I left for work and dark outside when I come home from work.

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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 white chocolate
  • Decorating glimmer sugar sprinkles or other decorating sprinkles of your choice

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

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

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

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

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

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

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

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

14. 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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15. Repeat steps 9 – 15 in order to use up the remaining dough.

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16. 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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17. Immediately add a little of your gel food colouring to the melted chocolate and mix well. Use sparingly, but add more if required and mix fully.

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

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19. 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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20. Repeat steps 18 – 19 for the remainder of your biscuits.

21. Gently move your biscuits into the fridge and leave them until the chocolate has set. Be careful not to let them touch each other while in the fridge. Afterwards you can transfer them into your favour wrapping/packaging. I used little clear cellophane bags with gold twist ties on top as shown below.

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Bold Stripes Nails

For this design it took me ages to decide what colours I wanted to use lol.

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I started by painting the ring and thumb finger nails in 2 coats of white.

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On the little finger I painted 2 coats of a coral shade, on the middle finger I used a dark purple and on the index finger I used a green/teal shade.

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On all nails that were not white, I added a single silver rhinestone to each nail. I then used a top coat on all nails and allowed everything to dry fully.


On the nails that I painted white, I used striping tape to mark out space for 3 stripes on each nail. I then used the colours from the other nails to paint a stripe of each colour before removing the striping tape. I then finished those nails off with another coat of top coat.

Eye Shadow Colour Combo – Green and Pink

For this one I used a shimmery pastel pink over the whole lid.

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I then took a green and blended this along the top of the crease.


I used a green eye liner on the top lash line.

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On the bottom lash line I used a silver eye liner.

Eye Shadow Colour Combo – Green, Pink and Gold

For this combination I used a gold shade on the inner corner and a green on the outer.

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In the middle I used a bright pink and blended this into the other 2 colours.

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On the upper lash line I used a metallic green eye liner.

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On the bottom lash line I used a gold eye liner.

Baby Spider Nails

For this year’s Halloween nail art I went for some simple cute baby spider nails.

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I started by painting all nails in 2 coats of a dark green shade.

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Then taking a large dotting tool and a silver colour, I put a large silver oval shape in the one corner of each nail.

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Next I took a silver nail art pen and used this to draw in the legs for each of the spiders.

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Finally, I used a black nail art pen to dot on eyes for each spider.

Eye Shadow Colour Combo – Green, Purple and Gold

This adventurous combo is made up of 3 different colours from my 88 shimmer palette.

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On the inner corner I used a gold shade, and on the outer corner a green.

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In the centre of the eyelid I used a purple, which I blended into the other 2 colours.

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I used a dark purple eye liner on the top lid, and a gold on the bottom.

Eye Shadow Colour Combo – Green and Orange

I’ve had all these photos of different eye shadow colour combinations sitting around on my desktop for a while now and as I managed to find a bit of extra spare time recently, I felt it was about time I got around to posting them.

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All colours used came form my 120 palette. Applying makeup has never been one of my strong points, but I love colour. So naturally I like to mess around with putting different colours together.


I used an orange colour on the bottom half of my eyelid, and then blended it with a green colour above it.

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I used a similar green colour eye liner on my eyelid, and then a gold across my lower lash line.

Watermelon Biscuits

I recently stumbled upon this video: Watermelon Cookies. I thought they looked so cute and cool, so I had to try them for myself.


You basically make a biscuit dough and separate it into 3 parts. The biggest part you colour red and make into a cylinder shape. Then you make a flat plain layer to wrap around. Then make a flat green layer to go around that. You then cut it into slices and cut each slice in half to get your segments. Then add some chocolate chips for the seeds.


I converted the recipe from the video from cups to grams as best as I could using online calculators. However I found I needed to add more flour than what it calculated.


Next time I make these biscuits I will use 150g of sugar, 150g of butter and 300g of flour. When I made mine I also used almond flavouring instead of vanilla to give it a subtle ‘battenberg’ taste.