After all of the excitement we've seen on Avon Beauty Connects over the past couple of months around the looming return of the Magnificent Mango Detangling Spray in Brochure 13 2015 , we've decided to launch a detangling spray give-away !
For your chance to win 1 of 20 Magnificent Mango Detangling Sprays , all we want to know is:
" What do YOU love about the Magnificent Mango Detangling Spray? "
Look forward to reading your replies, and good luck everyone!
The lip tint pen in freesia is possibly my new favourite product. Being a pen is a handy feature in itself as it makes precision that much easier. The colour itself isn't so garish as to be compared to other normal lipsticks, it is more natural looking but still retains brightness, so is perfect for everyday wear, but I would stick to a nice bright lipstick for a night out or a special occasion. I would recommend reapplying half way through the day to retain brightness, but this isn't necessary. Not once have I seen a mark or stain left anywhere by the lip tint pen, not even on napkins or glasses so for people who can't stop kissing their babies, husbands, dogs, etc, this is an absolute must!
Hi all I am new here so hope this works. I ordere the white splendid bloom handbag out of the brochure 9. However it says on the invoice that it has not arrived as it is not fit for purpose. Anyone else had this problem? Thanks x
This chocolatey, rich and delicious cheesecake is bound to be a hit this Easter!
It takes minutes to prepare, you can top with all your favourite Easter chocolates and the whole thing comes out of the pan looking stunning.
Here’s what to do…
100g unsalted butter
250g digestive biscuits crushed
560g cream cheese
100g caster sugar
300ml double cream
150g flakes or finely grated milk chocolate
1 medium (7 inch/18cm) loose bottom cake tin
A selection of Easter chocolate. I used caramel chocolate eggs, chocolate bunnies and coloured mini chocolate eggs
Crush the biscuits (either with the end of a rolling pin or in a food processor) until you have a very coarse crumb. Melt the butter and mix into the biscuits until all the butter is absorbed. Press firmly into the bottom of the cake tin, then refrigerate while you work on the filling.
Whip the cream cheese to loosen, then beat in the caster sugar and whisk for 60 seconds until thick and fluffy, then fold in the grated chocolate. In a separate bowl, whip the cream until stiff, then fold gently into the cream cheese mix until fully combined. Spoon the filling onto the biscuit base and level off the surface.
Top with the chocolates of your choice, pressing gently into the surface in whatever pattern takes your fancy. I cut the caramel eggs in half and placed them, open side up to show off the enticing caramel.
Once your toppings are in place, refrigerate the cheesecake for at least 2 hours, then run a warm, dry knife around the inside of the tin. Stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake.
Because of the thick base, the cheesecake should lift onto a cake stand with ease – just use a cake slice or stiff spatula to avoid it all falling apart in the transfer.