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  2. St. Tropez (self-tan brand) - Wikipedia

    en.wikipedia.org/wiki/St._Tropez_(self-tan_brand)

    St. Tropez works closely with the Prince's Trust and helped to raise £90,000 with its sponsorship of its first Spring Ball in 2009. [1] It also participates in the charity’s Million Makers scheme, provides training via its staff for young people looking to gain additional skills in the workplace and has launched a Beauty steering group – led by CEO, Michelle Feeney.

  3. AOL Mail

    mail.aol.com

    Get AOL Mail for FREE! Manage your email like never before with travel, photo & document views. Personalize your inbox with themes & tabs. You've Got Mail!

  4. Sunless tanning - Wikipedia

    en.wikipedia.org/wiki/Sunless_tanning

    1960s advertisement for tanning lotion. Sunless tanning, also known as UV filled tanning, self tanning, spray tanning (when applied topically), or fake tanning, refers to the effect of a suntan without exposure to the Sun. Sunless tanning involves the use of oral agents (carotenids), or creams, lotions or sprays applied to the skin. [1]

  5. Stressed? Why not bake a cake. Hundreds of strangers ... - AOL

    www.aol.com/crowd-strangers-brought-613-cakes...

    Layer cakes, bundt cakes, square cakes, 4-foot-long cakes, birthday cakes, tiered cakes, tortes, wedding cakes, slumping cakes and cupcakes. "It's a cake potluck. Or a cake heaven, cake nirvana ...

  6. Mousse - Wikipedia

    en.wikipedia.org/wiki/Mousse

    A mousse may be sweet or savoury. [ 1 ] Sweet mousses are typically made with whipped egg whites , whipped cream , [ 2 ] or both, and flavored with one or more of chocolate, coffee, caramel, [ 3 ] puréed fruits, or various herbs and spices, such as mint or vanilla. [ 4 ]

  7. Gelatin dessert - Wikipedia

    en.wikipedia.org/wiki/Gelatin_dessert

    Agar is a popular gelatin substitute in quick jelly powder mix and prepared dessert gels that can be stored at room temperature. Compared to gelatin, agar preparations require a higher dissolving temperature, but the resulting gels congeal more quickly and remain solid at higher temperatures, 40 °C (104 °F), [ 14 ] as opposed to 15 °C (59 ...

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