Roll On Perfume
Perfume oil goes on at skin temperature to blend with your natural scent. It is more subtle than alcohol-based perfumes, and will actually smell a little different on each individual. I use light, quick-absorbing fractionated coconut oil as the carrier oil for the fragrance.
Roll a little perfume on your pulse points, like wrists, inner elbows, and the nape of the neck. Keep one in your purse, your car, or your desk drawer and re-apply as often as you like – the scent will never be overpowering like some perfume sprays are, and the 7ml roller bottle lasts for ages!
Choose from the following scents. See below for scent descriptions.
Adventures in Bakeland
Bellini Choux Buns
British Soap Opera
Double Entendre Day
Earl Grey Teacakes
Floral Tea Cake
Grapefruit and Ginger Meringue Pie
Ode to the Honey Bee
Rhubarb Custard Tart
Yin Yang Entremet
Yuzu & Lychee Entremet
Listing is for one .25 oz (7ml) recyclable glass roller bottle of perfume oil. VEGAN INGREDIENTS: Fractionated Coconut Oil, Fragrance and/or Essential Oils, Vitamin E.
::: SCENT DESCRIPTIONS :::
Adventures in Bakeland : Matcha tea and cardamom-orange frosted biscuits with lemon zest. From Yan’s biscuit board game challenge on Season 5.
Bellini Choux Buns : Choux buns with fizzy prosecco, fresh peaches, and butter. By Kate on Season 5.
British Soap Opera : Frances’ opera cake showstopper from Season 2, with layers of almond sponge, lavender-lemon jelly, and white chocolate ganache.
Chocolate Soufflé : A fluffy dark chocolate and espresso soufflé. From Mary Berry’s technical challenge recipe on Season 3.
Double Entendre Day : Rose-pistachio and mocha-hazelnut horns, by Nadiya on Season 3.
Earl Grey Teacakes : Earl Grey-infused teacakes with sultanas, currants, raisins, candied citrus peel, cinnamon, and nutmeg, dipped in orange marmalade, as made by Julia on Season 5.
Floral Tea Cake : A tea-inspired layer cake with chamomile-honey sponge, almond cake, and orange blossom piped frosting. Based on Benjamina’s showstopper from Season 4.
Grapefruit and Ginger Meringue Pie : Benjamina’s take on lemon meringue pie, replacing the lemon with grapefruit and adding ginger. From Season 4.
Hipster Picnic : Tom’s showstopper from Season 4: Mousse cakes flavoured with apple, melted vanilla ice cream, spice cake, cinnamon and nutmeg.
Ode to the Honey Bee : Sophie’s showstopper from the Season 5 finale: An entremet of honey custard, orange blossom sponge, tart blackberry jelly, dark chocolate, lemon set curd, hazelnut, white chocolate lavender mousse, caramelized honey, topped with marbled white chocolate mirror glaze. “It’s making me sort of wistful.” -Noel
Rhubarb Custard Tart : Based on Kate’s tart recipe from Season 1: Rosemary-almond pastry with a rhubarb custard filling.
Tropical Churros : Coconut and cinnamon churro dough with a passionfruit-mango dipping sauce. From Season 4 by Benjamina.
Yin Yang Entremet : Steven’s showstopper from the Season 5 finale: Hazelnut Genoise sponge, caramelized bananas, white chocolate & cocoa butter creme brûlée, raspberry coulis, and chocolate mousse.
Yuzu & Lychee Entremet : Kate’s showstopper from the Season 5 finale: Genoise sponge with yuzu zest, coconut dacquoise, white chocolate-yuzu bavarois and lychee jelly, decorated with a dragonfruit.