| How to Apply Lipstick Without Liner Posted: 17 Nov 2020 12:00 AM PST If you have lost or forgotten your tried-and-true lip liner, fret not! You can still apply your lipstick without your liner. Try using your lipstick as your liner by drawing a careful line with a brush, cotton swab, or the lipstick itself. You could also use your foundation as a substitute for lip liner. You'll be able to easily create beautiful lips no matter what product you use. [Edit]Tracing a Line with a Brush or Lipstick - Select a brush to apply your lip color with, if you have one. It will be easier to apply your lip color if you have a brush. Typically, long brushes with a pointed tip work well for lip color application.[1]
- With a brush, you have a lot of control over the line you draw. You can draw cleaner, straighter lines with a brush as opposed to a lip liner.[2]
- Lip brushes are especially handy with red lipsticks, where you might want to avoid using a lip liner.[3]
- If you don't have a brush, you could use a cotton swab.
- Drag your brush or cotton swab across the tip of your lip color. You want to get a small, even amount of color on your brush or cotton swab. Avoid putting too much lipstick on it, as it could look messy.[4]
- If you are using liquid lipstick, dip the brush or cotton swab into the tube.
- Use the lipstick itself if you don't have a brush. The pointed end of the lipstick can work well for outlining your lips.
- If your lipstick is flat and no longer has a pointed end, you're better off using a brush or cotton swab.
- Draw your lip line in a shape that pleases you, starting with your top lip. Using your brush or your finger, apply your lipstick like you would lip liner. Start at the center, and trace the outline of your top and bottom lips. Follow your lip's natural shape or slightly exaggerate the lines.[5]
- Press lightly and use short, even strokes.
[Edit]Using Two Shades of Lipcolor - Use a darker shade of lipstick as your lip liner for contrast. Instead of using a lip liner pencil, you can use your lipstick as your liner. Select the another color than your lipstick, like a darker color for contrast.
- Use a light lipstick shade to highlight the rim of your mouth. This will still give your lips a barrier to apply lipstick but with a lighter contrasting shade, like pink or nude.
- Trace around your lips with the thin, pointy edge of the lipstick or brush. Follow the natural edge of your lips, and draw a line around the outside.
- Color in your lips with your lipstick. Using your brush or finger, blend in both colors as you reach the red outer line. This is a fun way to add more dimension to your lips.[6]
- You can choose a dark red lipstick to line your lips, and then use a bright pink lipstick for your lip color.
- Just be sure to blend the 2 colors well as a visible dark outline can look dated.
[Edit]Substituting Foundation for Your Liner - Apply your foundation as normal. Using a powder or liquid foundation, cover your face with foundation to even out your skin tone and prepare for your lipstick.
- Apply a light, even coat of foundation around the edges of your lips. Go around the top and bottom edge of your lips, blending foundation into your skin. This will act as your lip liner. You can apply your foundation to the edges of your lips with your fingers or with a lip brush.[7]
- Your lipstick needs something to stick to, and foundation—or concealer! —works well as a substitute for liner.
- Note that this technique may make your lipstick appear lighter.
- Apply your lipstick, starting with the center of your upper lip. Rub the stick over your lips to apply your lip color. Follow the natural line of your lip rather than following the line you would typically draw with a lip liner.[8]
- Be careful not to ingest your foundation. You are applying it only to the outer edge of your lips.
- Blot your lipstick, then reapply it. Put a piece of tissue between your lips and lightly press them together. Then, reapply your lipstick using the same technique as before. This will help you build up pigment without creating a thick layer that will bleed.
- Touch up your lip line with your lipstick, lip brush, or foundation. Your line may already be smooth and crisp, though if you need a touch up, use the edge of the lipstick or use a lip brush and smooth over the edge of your lips.[9]
- You can also apply another light, even coat of foundation around your mouth to correct any mistakes.
- Apply lip balm to keep your lips moist and hydrated to keep your lipcolor vibrant and your lips hydrated.
- Use a swab from an already used or "dead" lipstick or lip gloss.
[Edit]Things You'll Need - Lip balm
- Lipstick
- Foundation or concealer
- Lip brush or cotton swab
[Edit]References |
| How to Go Faster on a Bicycle Posted: 16 Nov 2020 04:00 PM PST Once you've mastered basic bike riding techniques, you might be ready to get up your riding speed. Whether you just want to get places faster or you want to ride your bike competitively, there are some different methods and techniques you can employ to go faster. Contrary to popular belief, pedaling harder doesn't always translate to moving faster. Increasing your speed is all about maximizing your energy use, using physics to your advantage, and taking care of yourself physically. Try making some changes to how you ride and take note of how they affect your speed! [Edit]Building Better Biking Habits - Crank the pedals 80-100 times per minute to help your muscles last. Put your bike into a gear that lets you comfortably move the pedals 80-100 complete rotations each minute. This will help your leg muscles last longer and move your bike along quickly and efficiently.[1]
- Remember to switch to an easier gear whenever you're going uphill, so you can maintain the same pedaling cadence.
- You could get an RPM monitor for your bike to keep track of the exact number of rotations you are pedaling per minute and help you stay in the 80-100 range.
- Keep your upper body still and let your legs do all the work. Avoid moving your upper body around while you ride, which will use up energy unnecessarily without helping you go faster. Focus on relaxing your upper body and put all your energy into pedaling with your legs.[2]
- If you find it hard to pedal without moving your upper body side to side or leaning forward and back, try riding in an easier gear that allows you to do all the work with your leg muscles.
- Work harder in the last hour or so of your ride, if you're riding a long distance. Resist the temptation to ride your hardest at the beginning of a ride. Your legs generally use the first hour or so of a ride to warm up, so riding hard at the beginning will wear them out faster. Put the most effort into the last hour of your ride to maximize your energy use.[3]
- For example, if you're going on a ride for 3 hours, pedal at a slow, comfortable pace for the first hour to avoid tiring out at the beginning. You can then increase your level of effort during the second hour after you're warmed up, but don't give it 100% yet. Once you pass 2 hours of riding, work as hard as you can for the last hour of the ride.
- Reduce the amount you brake for comfort during a ride. It's common for riders, especially new ones, to brake when they feel like they're going faster than they're comfortable with, particularly when going down hills. Try letting yourself go as fast as you can and only use your brakes when you need to in order to keep control or stop to stay safe.[4]
- Every time you brake and slow down, you have to work harder to pedal back up to speed again. This lowers your overall speed over distances and causes you to use more energy unnecessarily.
[Edit]Decreasing Riding Resistance - Decrease the total weight of your bike and equipment to go faster. Get a lighter bike or switch certain heavy components of your bike for lighter ones to decrease its weight. Limit the amount of equipment you carry and wear the lightest clothes possible. This will decrease the force of gravity acting on you and your bike.[5]
- For example, you could switch to a carbon fiber bike or change parts like the handlebars and forks for lighter versions to decrease your bike's weight.
- If you ride with a backpack, take anything out of it that you don't need before you get on your bike.
- Pump up your tires all the way before you ride to lower rolling resistance. Underfilled tires will require you to move more slowly. Always fill up your bike's tires to the recommended pressure level before you ride to increase their rolling speed.[6]
- You can also use thinner tires for less rolling resistance. This is why road bikes have much thinner tires than mountain bikes, so they can go faster on flat, paved surfaces.
- Bend down and tuck in your elbows to make yourself more aerodynamic. Lower your body over your bike towards your handlebars to lower the wind resistance and drag caused by your body. Tuck your elbows in underneath your body so they don't catch wind either.[7]
- Wearing tight clothing also helps with your aerodynamics. Baggy clothing will basically act like a sail and catch wind, causing you to slow down. Tight-fitting clothing, like cycling shorts and jerseys, will catch very little air and create the least amount of drag.
- Ride with the wind behind you, if possible, to decrease wind resistance. This isn't always practical if you have to stick to a certain route, but if you can modify your route according to the wind direction you can use the wind to your advantage. Cycle in a direction that goes with the wind, so it helps push you along instead of creating resistance.[8]
- If you have to ride into a headwind at some point, try to do so at the beginning of the ride when you are feeling freshest, then ride with the wind at your back towards the end of your ride when you're more tired.
- Cycle with a group, if possible, to go faster by drafting. Drafting is when you ride behind someone to cut down on wind resistance. Go on group bike rides to benefit from this.[9]
- For example, if you have other friends who cycle, you can plan weekly group rides to mutually benefit from the increased speed that drafting provides. You could also look for a local cycling group on social media or a meetup-type app or site.
[Edit]Training and Caring for Your Body - Lose weight if you're overweight. Losing weight will cause you to go faster without putting any additional effort into pedaling. You will have less body weight to move against gravity and your body will be smaller, so it won't catch as much wind resistance either.[10]
- If you're not overweight, don't try to lose weight just to go faster on your bike. This can be very unhealthy. Focus on other methods and techniques for increasing your speed.
- Do interval training to increase your average speed. Choose obstacles or markers along your cycling route, such as sign posts, trees, or anything else along your path that's in your line of vision. Pedal as hard as you can until you pass a chosen obstacle, then ease up and pedal at your normal pace. Choose another landmark to pedal to at your normal pace to give yourself a rest, then do another interval of hard work.[11]
- For example, if you're riding along a street with a bunch of lamp posts, you could pedal hard until you pass 5 lamp posts, then pedal at a normal pace past 10 more lamp posts, then do another interval of hard work for 5 lamp posts, and so on.
- As an alternative to using landmarks to control your intervals, you can time yourself by counting in your head or using a stopwatch. Try pedaling hard for something like 2 minutes, then rest for 5 minutes before you do another interval of fast pedaling.
- Practice riding in lower gears that are harder to pedal to build muscle. Put your bike into a gear that requires you to pedal somewhere around 50 cranks per minute to keep moving. Pedal at this speed for about 1 minute, then switch back to your normal pace. Do this 10 times in 1 or 2 rides every week to build your cycling muscles.[12]
- If you're pedaling in a hard gear that makes you do less than 50 cranks per minute, put your bike into an easier gear. Otherwise, you can strain your knees and get injured, rather than productively build muscle.
- Drink at least 1 bottle of water every hour of riding to stay hydrated. Bring a water bottle on every ride and aim to drink the whole thing every hour. Stop and fill your bottle whenever it's empty.[13]
- If you're going on a long ride where you won't be able to fill up your bottle along the way, bring multiple bottles or wear a backpack with a water reservoir that holds more water than a standard bottle.
- Eat something every hour if your ride is longer than 2 hours to fuel your body. Have a snack like an energy bar, some trail mix, or a small sandwich every hour on long rides. This will provide your body with the energy it needs to keep going.[14]
- Aim to eat small, healthy foods that are high in energy and nutrition. Avoid eating large, heavy meals while you're cycling. Feel free to eat a big meal after your ride, though!
- For example, if you know your ride is going to take about 4 hours, you can bring an energy bar to eat after the first 2 hours and something like a peanut butter sandwich to eat after 3 hours.
- Don't try to go faster on your bike just by pedaling faster and harder. Practice using your energy efficiently and using physics to your advantage to increase your speed.
- Work things like interval and leg strength training into 1-2 bike rides every week to increase your cycling strength and speed. You can also do leg workouts off your bike on days that you're not cycling. For example, do squats and leg presses at the gym.
- You can purchase a bike speedometer if you want to watch how fast you're going during every ride to keep track of your progress. There are also smartphone apps that you can download to track your speed.
[Edit]Warnings - Don't ever ride in a gear that causes you to pedal less than 50 cranks per minute. This will put too much strain on your knees.
- Don't overexert yourself during your rides to try and go faster. Start with small changes and keep at it to see your speed grow slowly and steadily.
- Watch your speed when you're going around sharp turns since you could lose control if you're going too fast.[15]
[Edit]References |
| How to Freeze a Bundt Cake Posted: 16 Nov 2020 08:00 AM PST Bundt cakes are really attractive, delicious cakes that are great for all kinds of celebrations and gatherings. You can easily make one months ahead of time and freeze it until you need it. All you need is some aluminum foil and plastic wrap, and you'll soon be prepared with a sweet treat you can bring out for friends and family at any time! [Edit]Ingredients [Edit]Simple Bundt Cake[1] - Butter for greasing the pan
- 2 tbsp (30 grams) of coarse sugar for greasing the pan
- 1 3/4 sticks of unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 2 1/2 cups (282 grams) of cake flour
- 1 1/2 tsp (6 grams) of baking powder
- 1/2 tsp (2 grams) of baking soda
- 1/2 tsp (3 grams) of kosher salt
- 1 1/2 cups (300 grams) of granulated sugar
- of vanilla extract
- of full-fat sour cream
- 1 tbsp (6 grams) of orange zest
- of orange juice
Makes 1 bundt cake; serves 12'' [Edit]Glaze Frosting - 1 tbsp (14 grams) of unsalted butter, at room temperature
- 1 cup (125 grams) of powdered sugar
- of boiling water
[Edit]Packing and Wrapping the Cake - Let the bundt cake cool completely on a cooling rack. After you've baked the bundt cake, leave it in the pan for about 10 minutes. Then, run a knife along the edges to loosen the cake and carefully turn it out onto a cooling rack. Let the cake sit for 1-2 hours, or until it's completely cool to the touch.[2]
- If you don't have a cooling rack or wire rack of some kind, place the bundt cake onto a cutting board or some other flat surface.
- Wrap slices of the cake in plastic and aluminum to freeze single portions. If you don't plan on serving the cake whole, slicing it ahead of time will allow you to freeze individual portions. Wrap each piece of cake in plastic wrap, and then cover that with aluminum foil.[3]
- When you're ready to enjoy a piece of cake, simply take it out of the freezer and pop it into the fridge for a few hours. It'll thaw much quicker than an entire cake would.
- Cover the bundt cake in plastic wrap to prepare it for the freezer. Cut off a large piece of plastic wrap and lay it down on the counter. Set the bundt cake in the middle, then bring the sides up and around the cake. Smooth the plastic wrap against the sides and down into the center of the cake, making it as tight as possible.[4]
- You could also place a second piece of plastic wrap overtop of the cake to ensure it's completely covered.
- The goal is to cover the cake so that there are no gaps left where air or moisture could get in.
- Seal the cake and plastic wrap in aluminum foil to protect it from freezer burn. Take a large piece of aluminum foil and carefully wrap it around the cake. Press it flush against the cake, and push it carefully down into the hole in the center. If needed, use an additional piece of foil to ensure the cake is fully covered.[5]
- Cakes can absorb smells from the freezer, so making sure it's wrapped properly is really important.
[Edit]Storing and Thawing - Clear out space in your freezer so the cake can rest on a flat surface. Ideally, position the cake so that it's not being touched on either side. Don't place anything on top of it so it doesn't get squished.
- Store your cake in the freezer and use it within 2-4 months. While the cake will technically be safe for longer if it's kept at , it'll have the best, freshest taste if you can eat it within a few months. This is a great method to use if you want to make a cake ahead of time for a special occasion.[6]
- Make sure to write the date on the aluminum foil in marker.
- Thaw the still-wrapped cake in the fridge overnight. The day before you want to have the cake, take it out of the freezer and place it into the fridge so it can thaw overnight. Doing this will keep it from getting too warm too quickly and potentially changing the consistency of the cake.[7]
- Avoid the temptation to unwrap the cake and put it in the microwave or oven! Trying to defrost and warm up the cake too quickly will cause extra condensation, which will turn your cake into mush.
- Frost your cake if it wasn't already frosted. Measure 1 cup (125 grams) of powdered sugar into a bowl. Create a small well in the middle and add 1 tbsp (14 grams) of softened butter and of boiling water. Stir the ingredients together until it has formed a glaze. Slowly pour it overtop of the bundt cake.[8]
- Depending on the recipe you followed, you may just want to dust the cake with powdered sugar or serve it with fresh whipped cream.
[Edit]Making a Simple Bundt Cake - Preheat the oven to and grease and sugar the bundt pan. Greasing the pan is super important when you make a bundt cake, otherwise, it may not come out of the mold very easily and could even break apart. Rub butter over the entire interior of the mold so it's coated in a thin layer. Take 2 tbsp (30 grams) of coarse sugar and sprinkle it over the mold; do your best to sprinkle it in an even layer over the entire thing.[9]
- For the coarse sugar, look for turbinado, demerara, or raw sugar in the baking aisle.
- Not only does this method create a crust, but it also adds a really sweet crunch to the outside of the cake.
- With the sugary coat on top, you can skip the frosting or glaze if you want to.
- Sift the cake flour, baking powder, baking soda, and salt into a large bowl. Measure out 2 1/2 cups (282 grams) of cake flour, 1 1/2 tsp (6 grams) of baking powder, 1/2 tsp (2 grams) of baking soda, and 1/2 tsp (3 grams) of kosher salt. Pour the ingredients through a strainer or sifter placed over a large mixing bowl. Shake the sifter back and forth to disperse the ingredients.[10]
- If you don't have cake flour, take 1 cup (120 grams) of all-purpose flour, remove 2 tbsp (16 grams), and add in 2 tbsp (15 grams) of cornstarch or arrowroot powder. Do this for each cup of cake flour your recipe calls for.
- Sifting ingredients helps create a fluffier, lighter cake.
- Cream the butter in an electric or stand mixer and then add the sugar. In a large mixing bowl, beat 1 3/4 sticks of unsalted butter on medium speed for about 30 seconds. Add the sugar to the bowl 1/2 cup (100 grams) at a time, until you've added 1 1/2 cups (300 grams) total. Stop every once in a while and use a spatula to scrape down the sides of the bowl.[11]
- If you don't have a stand mixer or electric mixer, you can try making this recipe by hand. It'll take a lot of arm work and the texture of the cake might turn out a little denser, but it should still taste good!
- Add the vanilla to the bowl and beat the mixture on high for 5-6 minutes. Measure of vanilla extract and add it to the bowl of butter and sugar. Increase the speed on the mixer and set a timer for 5-6 minutes—the batter should be fluffy and light after the time has passed.[12]
- Try substituting the vanilla extract for almond extract for a slightly different flavor.
- Beat the eggs into the butter mixture 1 at a time. Keep the mixer running continuously as you crack each egg into the bowl. Use 3 eggs, making sure to incorporate each one fully into the batter before adding the next one.[13]
- If you notice that the batter is starting to look curdled or separated, add 1-2 tbsp (8-16 grams) of the flour mixture to the bowl.
- Turn the mixer to low and carefully add the flour mixture to the bowl. Avoid dumping all of the flour into the butter mixture at once, otherwise, you'll end up with flour flying everywhere. Stop mixing and scrape down the sides of the bowl a few times throughout to make sure everything is getting mixed together.[14]
- Using a low speed should help prevent the flour from flying out of the bowl.
- You could also try draping a clean dishtowel over the bowl as you mix to catch anything that is coming out.
- Mix the sour cream, orange zest, and orange juice into the bowl. Once all the other ingredients have been incorporated, add of full-fat sour cream, 1 tbsp (6 grams) of orange zest, and of orange juice. Mix on low for 1-2 minutes until the sour cream has completely blended in with the rest of the ingredients.[15]
- Gently rub a microplane back and forth over the skin of an orange to get the zest.
- Cut the orange in half and squeeze the liquid into a small bowl to get the juice for the batter.
- Pour the batter into the prepared bundt pan and bake it for 45 minutes. Pour the batter slowly and turn the mold occasionally so that the batter goes evenly into the pan. Use a spatula to scrape down the sides and get all the batter out of the bowl. Place the pan in the oven and set a timer for 45 minutes.[16]
- Test if the cake is done by sticking a toothpick or skewer in. If it comes out clean, the cake is done! If it looks gooey, it needs a few more minutes.
- Cool the cake for 10 minutes, then flip it out of the pan onto a cooling rack. Carefully remove the cake from the oven. Leave it alone for 10 minutes, then run a butter knife along the edges to help separate it from the mold. Place a cooling rack on top of the pan, then flip everything over so the rack is on the bottom. Gently lift the mold and remove it from the cake.[17]
- Hopefully, the cake should come free of the mold easily. If it sticks, try using the butter knife to loosen it as much as possible.
- Once the cake is done, you can eat it as-is, frost it, or save it for later in the day.
- Once your cake is thawed, it should be good for about 3 days. You can keep it on the counter in an airtight container or wrap it in plastic wrap.[18]
- If you're freezing multiple cakes, wrap each one separately and consider putting a piece of cardboard between them so they don't adhere together.[19]
[Edit]Warnings - Always wear oven mitts when taking hot things out of the oven.
[Edit]Things You'll Need [Edit]Packing and Wrapping the Cake - Cooling rack
- Knife (optional)
- Plastic wrap
- Aluminum foil
[Edit]Storing and Thawing - Marker
- Small bowl
- Spoon
- Measuring cups and spoons
[Edit]Making a Simple Bundt Cake - Bundt pan
- Electric or stand mixer
- Strainer or sifter
- Measuring cups and spoons
- Mixing bowls
- Spatula
- Microplane
- Knife
- Toothpick
- Cooling rack
[Edit]References |
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