Monday, March 24, 2014
87 SAKURA CHANEL JOUES CONTRASTE POWDER BLUSH - SWATCHES AND REVIEW
Another item from the JARDIN DE CAMELIAS spring collection (US - online only / ASIA exclusive) is the Chanel Joues Contraste powder blush in 87 Sakura. This warm salmon pink blush comes in the baked formula which is available worldwide except in the US. The baked formula only contains .14 oz of product and is currently priced at $45.00 USD.
Read more about the entire collection here: JARDIN DE CAMELIAS CHANEL 2014 SPRING COLLECTION
I found the baked formula to be much more chalky and it had an extremely powdery finish. I had to use a stiffer blush brush because it was so much harder to apply and it seemed less pigmented. Sakura does contain subtle micro glitter but it isn't very noticeable once applied. It does have a really strong rose scent which might bother some but overall it is a fairly nice blush to have in your makeup collection; especially for the Chanel blush collector.
Subscribe to:
Post Comments (Atom)
Top "MOST READ" Posts
-
Chanel 619 Pink Tonic is part of the 2014 Summer collection REFLETS D’ÉTÉ DE CHANEL. Check out the links below to see more of the entire ...
-
NARS LHASA EYESHADOW was first available with the Nars Spring 2012 collection. This beautiful lavender gray eyeshadow has a subtle silv...
-
Celebrate the year of the monkey—a year of ambition and charm—with this glamorous, limited-edition gold palette by Yves Saint Laurent. In...
-
CHANEL ROUGE COCO SHINE Hydrating Sheer LipShine: #72 EFFRONTEE ($32.50 USD) is described as a soft sensual rosewood pink lipstick. It d...
-
I am a huge fan of the original rouge coco shines so I am super excited to give these new rouge coco stylo lipshines a try. I will post swat...
-
About two weeks ago I stopped in at Nordstrom to check out the new Spring and Summer makeup collections. While I was there I found out that ...
-
During lunch today, I will definitely be making a visit to my local ULTA store so I can pick up some of the Smashbox Naked Beauty items! F...




No comments:
Post a Comment