Ever since making my husband’s Ronan the Accuser costume, I’ve had a ton of questions about how I did the makeup… so, tutorial time!
When we first saw Guardians of the Galaxy, I KNEW I’d be making that costume for Porter. A day or two later, we did a quick makeup test – using my “Beast” blue makeup, and a tube of really cheap black Halloween makeup to look goopy. It looked good enough to convince me to go ahead with the costume, but was a far cry from what his final makeup would be.
After a couple tweaks to my process since that point, I’ve finally hit on the products and procedures needed for Ronan makeup that stays PUT – not peeling up, etc. There are probably a million different ways to do this makeup – I am NOT a makeup artist, and this is just what works for us.
Big thanks to Josh from ChaManLeon Fx, who filled in a couple missing puzzle pieces for me. I’d originally planned to use crushed up rolled oats, but he told me that “Ash Powder” exists.
Apologies for the crappy cell phone photography – I didn’t want to get makeup all over the good camera while shooting for this tutorial!
First things first… here’s my husband in his Ronan The Accuser costume:
Getting something to eat after a long day in costume… with none of the latex peeling off!
If you’re interested in seeing how the costume came together, I have an album up on my costuming Facebook page, here. That album is the closest thing you’ll get to a tutorial, from me – that costume cost me some sanity 🙂
Now, on to the makeup tutorial!
What you need:
Blue nail polish
Disposable plates / bowls
Paper Towels or cotton balls
2 shades of blue cream makeup (I used Paradise brand)
Super White face powder (optional)
Red lip liner
black cream makeup
Black eyeliner, mascara (optional)
Black food colouring
Southern Comfort or other nicely flavoured spirit.
I like to lay everything out in the order I’ll use it – which is how I wrote them, above. All that experience writing recipes, right? 🙂
First things first: Have your Ronan wash his/her hands and face VERY well, making sure to get rid of any oils that may be present. Dry everything well.
1. Have them put in the contacts – you don’t want them fussing with that after getting the makeup on!
2. Apply a few coats of glue stick to the eyebrows. I like to gently use a back and forth motion the first time, to get the hair completely coated. Allow that to dry, then run another coat on top, going in the same direction as the eyebrow hair.
Once that is dry, block the eyebrows with eyebrow / scar wax. Make sure the hair is completely covered, with as thin a layer as possible. I like to smooth it over with a wet finger to ensure there are no loose edges that can pull up
3. Paint the nails blue. Aim for a blue that’s as close to the finished skin makeup colour as possible.
4. Using a cosmetic sponge, apply a thin layer of Prosaide to anywhere that the black makeup will be – including the line down the front of the neck. Also. carefully brush a thin coat of it over the (dried!) nailpolish. Allow to dry completely.
5. In a disposable plate, bowl, or cup (At conventions, I’ll usually use hotel room paper coffee cups!), mix together some Ash Powder with liquid latex. I usually just eyeball it – a Tablespoon or two of powder, and as much latex as it takes to makee it goopy – almost like oatmeal.
Using a makeup sponge, dab globs of the latex goop all over the area that will be black – across the eyebrows, under the eyes, the streaks down the cheeks, below the mouth, and the streak down the middle of the neck. Take care to not get it in the eyelashes! Allow to dry COMPLETELY.
6. While I’m waiting for that to dry, I like to get started on the blue makeup, because that takes forever. I’ll start with the ears, neck, sides of face… leaving a fair amount of space around the clumpy stuff. I use water based “Paradise” makeup, a lightish blue.
It’s actually not light ENOUGH, but it’s what I could find locally / what I use for my Beast makeup, so we make do and just use white powder later, to dull it down. Ideally, you want something very light, like a periwinkle blue.
7. Once the goop has dried, carefully sponge castor sealer all over the goopy parts, making sure to get it in the little crevices and everything. Use a paper towel or cotton balls to blot excess castor sealer.
8. Continue painting the entire face, ears, hands, and neck area with the lighter blue colour. Check under different lighting to make sure there are no blotchy/ lighter spots.
Optional: If the light blue is too dark/vibrant, use the Super White powder to powder over the whole thing now. (Image on right, below.)
9. Wet the stiple sponge, shake it off, and get just a small amount of the darker blue cream makeup on it, lightly sponge over the entire face and neck area. You’re going for a very subtle texturing effect here. If you get too much makeup on the sponge, or it’s runny… reapply the light blue and start over.
10. Once you’re happy with how it looks, use a big kabuki type brush to apply sealing powder all over everything.
11. Use the red lip liner to draw thin, jagged “veins” in a few places.
12. Carefully apply black makeup to all of the areas that it needs to go, carefully working it into any bumps and crevices in the “goop” application. I keep a printout of Lee Pace’s makeup on hand, and consult it fairly frequently to make sure I keep it looking right.
(At this point, I stopped taking progress photos of the black makeup, whoops!
13. Once you’re happy with the black makeup, apply eye liner and mascara, if desired.
14. For a shinier appearance on the black areas, gently brush on some more castor sealer. Don’t use too much!
15. For the black mouth, I mix together some cake decorator grade black food colouring, with Southern Comfort. (Wilton pictured, because I have it on hand… but Americolor is stronger!).
This kind of food colouring mixes into alcohol better than water (it’s why all my cakes that were hand painted or airbrushed were done so with vodka!). I chose Southern Comfort because it’s sweet and tastes good, and that combats the nasty taste of the food colouring.
Have your Ronan swish this mixture in the mouth for a minute or two, and spit. I like to have extra on hand in a water bottle, for refreshing the colour during the day.
… and that’s it! Now your Ronan is free to cleanse the universe of Zandarians…
… or fist-bump adorable little fans on Free Comic Book Day…
..or just go twerk on stage!
.. with makeup that stays on and looks great all day. Even when ending that long day with a bowl of pho!
|Back in October, I posted a Cosplay Tutorial: Maleficent’s Staff. As Maleficent has been one of the costumes that generates the most email questions for me, seemed like a good idea!
I have been meaning to post a tutorial on how to make the headpiece, but – as it turns out – I didn’t take any photos of the earlier steps. So, here we are with a “How I Made That”, instead!
So, let me first detail what all went on before I thought to start taking photos 🙂
1 – I had a cement casting of my Maleficent model’s head. I greased it up with vaseline, and laid down some wet plaster tape in a rough shape of the base head cap. I did about 3 layers, and let it harden fully before removing it and trimming it to the right shape.
2 – I made the horns. For things like this, I like to start with a base of crunched up aluminium foil – it’s lightweight, easy to form, and holds shape well. I took the time to make two symmetrical horns.
3 – Using thin strips of plaster tape, I wet, wrapped, and smoothed a couple layers of plaster from the tip down towards the base of each horn.
4 – With the cap part centered on the head casting, I used mroe strips of plaster tape to securely affix the horns to the cap base, taking care to keep them symmetrical. Then, I let that harden completely.
5 – Using some “Fast Mache” paperclay, I filled out and smoothed over the horns. Let that dry completely.
6 – I sprayed the horns with Super 77 spray adhesive, and wrapped them with twine. Let that dry completely.
7 – Once the whole thing had dried *completely*, I coated it all with a layer of black Plasti-Dip. This would protect the plaster from outside moisture. Once that was dry, I painted it with black PAX paint, for a nicer finish.
8 – I draped a small piece of textured black fabric (stretchy) over the headpiece, trimming it and cutting holes out for the horns. Once I was satified with how it looked, I sprayed the back of it with Super 77, and glued it down to the headpiece, smoothing out all the wrinkles, etc.
9 – I draped a piece of shiny metallic black lycra over it, trimming to form the “V” trim. Once I was satisifed with the shape and fit, I glued it into place with Super 77, folding edges to the underside of the cap.
10 – Using a larger piece of black metallic lycra, I draped one side of the … I don’t know what I’d call it. Skull cap? Cowl? Sort of? Anyway, draped that on one side, pinning in place.
11 – Used another large piece of black metallic lycra to drape the other side, overlapping the first. Once I was happy with it, I hand stitched the pieces together, sewing right up to the horns to secure everything in place.
For more photos of this stunning costume, head on over to our Facebook page. We have an album for it HERE.
Be sure to “like” my costuming page on Facebook for more progress pics, tips, and other fun stuff: Marie Porter, Cosplay Costumer.
Note: If you’re looking for a quote on custom costuming, please contact me through my costuming page, www.evilcostumeoverlord.com.
It’s been a while since we’ve posted a Caturday entry. What better time to restart, than the present?
Of course, with it being Halloween season, the answer to “What theme should we go for?” came pretty easily. Pose them with pumpkins? Nah… dig out the costumes we bought for them a few years ago!
Oh, we are awful people.
I had originally planned to get get a good portrait or two of each of our four babies (Turbo, Tweak, Jame and Rat)… but there was just too much cuteness to not share. Tweakie worming his way out of his bumblebee costume, then later coming to the rescue when Rat was subjected to the same… and trying to help her out of it with the help of Turbo! Awwww…
Contrary to what the looks on their faces say, no cats – or humans – were harmed in the production of this blog entry. Also, no one peed in our bed or otherwise sought revenge for the costume humiliation.
|“Favorite ice cream flavors” was recently the topic of discussion among a group of friends. Once again, I had to lament the lack of “Tiger Tail” availability in the USA. It was my favorite flavor as a kid, and one of the uniquely Canadian food stuffs that I miss. It’s orange flavored ice cream with a black licorice ribbon running throughout – You might recognize the flavor from the Tiger Tail Cake recipe I created, inspired by it.
Well, not being one to just whine about what I can’t have, I created a recipe for a homemade version. Much like the Honey Garlic Cooking Sauce Recipe I created for the same reason… this really hit the spot. The appearance AND flavors were just right, and the licorice ribbon was just perfect.
As a kid, I used to eat the ice cream from around the thickest parts of ribbon, leaving the best for last… and this homemade version did NOT disappoint, on that front. Truth be told, I kind of shocked myself! I know I can create recipes for pretty much anything, but I thought for sure that the sweet, sort of sticky, kind of crystalline texture of the ribbon would take some serious trial and error to perfect. Nope!
Now, while I realize that this recipe will be heartily welcomed by many of my Canadian readers, I also realize that it will sound weird – or outright disgusting – to most of my American readers. If you don’t have anything against black licorice, I encourage you to give it a try! It may sound a little whacky to people who haven’t been exposed to it, but seriously – even kids love this stuff back home.
Orange Ice Cream:
8 large egg yolks
1 cup sugar
1/2 tsp salt
2 cups milk
2 cups / 1 pint heavy cream
2-3 tsp orange extract (or blood orange essential oil!)
Orange food coloring
1/3 cup water
1 cup sugar
1/2 cup butter
1/2 cup milk
3 tsp Anise Extract
black food coloring
First, make the custard for the orange ice cream:
In a large pot, beat egg yolks together with sugar and salt until fluffy. When thoroughly combined, add a little of the milk at a time, whisking until fully incorporated and smooth – you don’t want any unblended chunks of egg mixture. Add remaining milk and heavy cream, whisk until well combined.
Heat just to the boiling point, whisking constantly. Once mixture begins to boil, remove from heat. Add orange extract, stir to combine. Color to desired tint with food coloring, and allow to cool.
Next, make the licorice ribbon sauce:
Combine water and sugar in a medium sized pot. Bring to a boil, allow to simmer just until it starts to take on a golden color. Remove from heat, add butter carefully – it will steam and may boil up. Stir until completely melted and well combined. Add milk and anise extract, stir to combine. Tint to deep black with food coloring, allow to cool.
Once both the ice cream mixture and the ribbon mixture are cooled to room temperature, move them to the fridge to chill overnight.
Prepare orange ice cream according to your ice cream maker’s instructions. Once ice cream is finished processing, it’s time to create the striping effect:
Place a few scoops of ice cream randomly in whatever container you’ll be storing it in. Drizzle a scoop of licorice ribbon mixture over it, alloing it to pool in a few areas. Add a few more scoops of ice cream, pressing down lightly in a few areas to remove air pockets. Drizzle some more licorice ribbon, add more ice cream, etc. Continue to use up the rest of the ice cream – you’ll likely have some licorice ribbon left over.
Cover and freeze your ice cream container for at least a few hours, to firm up.
Store any leftover licorice ribbon in the fridge – pour it over ice cream, or save it or your next batch.
Enjoy my recipes? You should check out my cookbooks
|With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.
“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!
High quality gluten-free versions of most recipes will be included.
The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!
|Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.
Now that it’s mid October, Twitter and the wedding blogs are lighting up with mentions of Halloween weddings. I’d like to take this opportunity to share my favorite Halloween wedding with you.
Now, it’s no secret that I’m being extremely selective about the projects I take on, and the people I’ll work with. Life’s just too short, you know? Aside from that, Halloween is the hardest weekend to get a booking with us, as we’re always booked to do an event in Chicago that weekend – they book us a year in advance. Ansley’s initial email to me was such a stand out, I couldn’t help but be intrigued – and bend over backward to make it work for her! Let me share:
My name is Ansley — I am getting married on October 30th of this year. After scouring the internet in the daunting task of researching wedding cakes, I fell in love with what you do. Everything else I’ve seen looks mundane and unimpressive in comparison to what I’ve viewed on your site. We are an “alternative” couple (I’ll swallow my pride a minute and admit that’s a somewhat politically correct way of calling us “goths”) and have concerns about how that effects our relations with vendors. Everyone we work with seems to assume that our Halloween wedding means skulls, plastic bats and ghosts.
Not so– we are classy and elegant, not campy. What I’ve seen on your website surely demonstrates not only your talent but that you understand that even “odd” is still art. I’d love to set up some sort of consultation with you, though I’m not sure how it is done as I’m new to this whole wedding thing and all of the chaos it entails!
Thank you for your time,
And that, ladies and gentlemen, is how it’s done. Polite, coherent, complimentary, eloquent, AND expressing a desire for something different? I was in love with this wedding – and clients! – before I met them!
The wedding was to be “Simple, elegant and most importantly, black”, taking the bulk of its visual inspiration from the Nine Inch Nails music video for “The Perfect Drug”. The wedding and reception were held at the The James J. Hill Reference Library in Downtown Saint Paul… an absolutely gorgeous, unique venue.
If this is starting to sound familiar at all, you may have seen our blog entry about the cake she ordered, “Glam Goth Wedding Cake“. If you haven’t – or want a refresher – be sure to click that link to view her cake photos!
James J. Hill reference Library, during setup.
Anyway, long story short, we juggled to make the logistics work out, and Ansley was a dream to work with. Absolutely one of my favorite brides ever! The cake was delivered, and I anxiously awaited photos of the event. I swear, nothing could have prepared me for the finished product! Ansley looked absolutely amazing in gorgeous black and blue gown, the black candelabra were a perfect compliment to the super high ceilings in the library… sigh. Must have been the perfect wedding to attend! Let me share the photos, courtesy of the bride, groom, their guests, and photographer – M. Doucet:
As always.. I LOVE when brides go their own way with their weddings. This was just amazing, and I’m sure her guests will be talking about the experience for years to come! Also, I’m sure her vendors will be, as well! Love it!
Well, Halloween is just around the corner, so now’s a great time to post our recipe for decorated sugar cookies!
These are great to serve guests at your halloween party, or as a weekend activity for kids, or even to hand out to your favorite Treat or Treaters. Very easy to make, and can be a lot of fun!
2 cups butter, softened
2 1/3 cups granulated sugar
4 egg yolks – Reserve egg whites for icing!
1 tbsp pure vanilla extract*
1 tbsp baking powder
1/2 tsp salt
7 cups all purpose flour
4 egg whites
1 Tbsp lemon juice
4-6 cups powdered/confectioner’s sugar
In a stand mixer, cream together butter and sugar until smooth and fluffy. Add in eggs and egg whites, a little at a time, beating well between each addition. Add vanilla extract, and mix until well incorporated and smooth.
Mix remaining 3 ingredients together, carefully stir into wet ingredients until fully incorporated.
Wrap dough in plastic film, chill for 1 hour.
Preheat oven to 375 degrees F, grease cookie sheets.
On a floured counter, roll cookie dough out to about 1/4″ thick (can be up to 1/2″ thick if you prefer a thicker cookie). Use cookie cutters to cut out whatever shapes you’d like, place cookies 2″ apart on greased cookie sheets.
Bake cookies for 8-10 minutes, or until bottoms look lightly golden. Allow cookies to cool on cookie sheets for at least 5 minutes before moving. Cookies need to cool completely before decorating.
In clean stand mixer, whip egg whites until foamy. Add lemon juice, whip for another minute. Slowly add powdered sugar until cookie icing reaches desired consistency. You will want a thicker frosting for piping details and borders. If you’re wanting to “flow” the icing within piped borders, icing can be thinned with a little lemon juice or water.
* 2 tsp Anise extract can be substituted for a fun variation. I especially like using anise (black licorice flavor) for doing cookies that will be shaped/decorated like black cats or bats.