Bésame Cosmetics 1920 Cake Mascara

A modern-day interpretation of a traditional make up staple (contained in a chic vintage tin), Bacsames 1920 - Cake Mascara is practically identical to that which would have graced the eyelashes of Hollywoods most celebrated sirens. The ultimate indulgence for your favourite vintage vamp, this works to elongate and separate each lash, or can be used to trace a seamless feline flick its the original make up multi-tasker.

Bacsame Cosmetics Cake Mascara is a solid block of pigments and conditioning ingredients, which grants complete control over the thickness, tint and separation of your lashes. The first type of mascara sold commercially, simply dampen the accompanying brush, or add a drop of water to the cake to activate the formula then brush through lashes to exaggerate both length and volume without any risk of clumps. You can build the colour gradually from subtle separation to max-impact fringes then use a fine paint or eyeliner brush to define the lashline and finish with a Monroe-worthy flick for instant, old school glamour.

Stearic Acid, Triethanolamine, Polyvinylpyrrolidone, Shellac Wax, Bees Wax, Cyclomethicone, Dimethicone/Vinyl Dimethicone Crosspolymer, Silica, D-Glucono - 1, 5 Lactone, Sodium Beanzoate, Calcium Gluconate, Iron Oxide (CI 77499).

For the latest information, it is recommended to review the ingredient list printed on the packaging of the product prior to usage or consumption.

For mascara:

Wet your included applicator with a very small amount of water and rub it back and forth onto the cake until you make a soft paste (add more water to make the texture thinner if using for brows or eyeliner).

Do not add more than one drop of water at a time. Too much water will dilute the product and give it a see-through consistency.

Apply with the applicator included by brushing up on the lashes.

Pause between coats for drying time and apply another coat as needed until you reach your desired length and fullness.

For eyebrows:

Use a slanted brush and dip into the cake mascara. Rub back-and-forth until the brush tip is fully coated.

Apply to the brow in short strokes and finish by using a dry spool brush to brush through the brow.

For eyeliner:

Use a slightly thinner mixture of the cake mascara with a fine tip eyeliner brush. Dip into the cake and draw a line on the lid.

To darken or thicken the line, wait a couple seconds for the first line to dry and then proceed to go over it with more strokes until you reach your desired darkness or thickness.

If you make a mistake, just use a damp Q-tip to remove the line and draw again.

Once dry, the Cake Mascara will not smudge but can easily be removed with soap and water.

When finished using your mascara, wash all applicators and slide the mascara back into the box and it will dry naturally.