Laura Geller Berry Beautiful

Laura Geller Berry Beautiful
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What is it: A sweet collection for face and eyes.

Who is it for: Suitable for all skin types and tones.

Why is it different: For instant brightening, fluff on a veil of the Blush-N-Brighten in Sateen Subtle Berry. It creates a perfect, natural-looking flush with marbleized tones of pink, lavender, and mauve.

The silky, shimmery dome of the Baked Eye Pie Eyeshadow Trio features three "slices" of pure, baked-in color in a full-sized, portable compact. The delightful shades of blueberry icing, matte gray, and shimmering sugar syrup can be used to highlight, contour, and emphasize the eyes.

How do I use it: Stroke Blush-N-Brighten from the tops of your ears to the apples of your cheeks for a healthy, natural flush.

With an eye shadow brush (not included), apply the light sugar shade from the Baked Eye Pie Eyeshadow Trio all over the eyelid, dabbing on a little extra on brow bones and inner corner of the eye. Next, sweep the blue hue from the base of the eyelashes, blending upward to the crease. Use the matte gray powder to contour along the creases, feathering out to the outer corner of the eye. With an eyeliner brush (not included), use the blue or gray shadows to line top and bottom lashes. When used wet, all the pigments in the compact transform into richer, more dramatic hues for eyes.

From Laura Geller.


  • 0.32-oz Blush-N-Brighten Baked Cheek Color in Sateen Subtle Berry, with marbleized tones of pink, lavender, and mauve
  • 0.26-oz Baked Eye Pie Eyeshadow Trio, with a blueberry icing shade, a matte gray shade, and a shimmering sugar syrup shade
  • Made in Italy

Tune in to QVC for Laura Geller Makeup Studio

Friday, June 22, 2018 from 1 – 2 a.m. ET

Delivery Date Estimate

Reviews & Community QA

Laura Geller Berry Beautiful is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Incredible This is so stunning on and looks so beautiful on your skin, so much so that I immediately reordered for back up. Love this blush and eyeshadow. Thank you Laura Gellar.
Date published: 2016-02-03
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