To make sure that you bring the products that you need -- and don't overpack -- think about your daily skincare and grooming routine and make a mental note of each product that you use. Pack just those items to avoid bringing products that you really don't need. Don't forget to include tools that you might need, such as cotton balls or cotton swabs. You don't necessarily need to bring every toiletry that you use in your daily routine on your trip. For example, even if you use hairspray everyday to tame your hair for work, you may not need it on a relaxed beach vacation. Cut out any products that aren't necessities. Keep in mind that most hotels provide shampoo, conditioner, and soap, so you may not need to pack those items. The only time you might need to switch up products is if you're visiting an area that's a different climate from where you live. For example, if you're visiting a different hemisphere, the seasons may be different, so you may need a more intense moisturizer for cold, dry weather or plenty of sunscreen for warm, sunny weather. If you're traveling by plane and want to pack your toiletries in your carry-on bag, it's important to consider airport security guidelines in terms of what you can bring and how to pack it. Most airports allows you to bring a quart size (0.95 l) plastic bag with liquids, aerosols, gels, creams, and pastes as long as they're limited to 3.4 ounces (100 ml) per item. Check with the airports that you're traveling through to determine their guidelines to ensure that you pack your toiletries appropriately for security checks. You'll have an easier time packing your toiletries if you have a dedicated bag for them. A bag with compartments is especially convenient because it allows you to organize your products, and prevents spills and leaks from getting all over the inside of the bag.

Summary: Go through your daily routine for products that you use. Eliminate unnecessary or luxury items. Include additional products based on your destination. Check airplane carry-on rules online to confirm. Invest in a compartmentalized toiletry bag.

Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius. Spray a cake pan that is 9 by 13 with melted butter or oil using a pastry brush. Dust with gluten-free flour. In a mixing bowl, cream the butter and sugar with a hand blender or electric blender until light and fluffy Crack the eggs and pour the vanilla into your creamed mixture. Blend again, making sure there are no egg streaks in your creamed mixture. Add the baking powder, baking soda, xanthan gum, salt, and gluten free flour into a large bowl. Use a wooden spoon to combine the dry ingredients. Mix until well-combined. Pour half of the dry ingredients mixture into the creamed mixture. Blend on slow speed for about a minute, until there are no more flour streaks. Pour the rest of the dry ingredients and add only one-half of the milk. Blend on slow speed until the batter is mixed properly. When the cake batter has been combined well, pour the rest of the milk and mix again. The end result should be slightly stiff and glossy. Use a rubber spatula to scrape up all the cake batter into the cake pan. Place the cake pan into the oven. Have it bake for about 35 minutes, which is when the cake springs back when you touch it, and a toothpick comes out dry when you poke the cake. Flip the cake pan upside down on a wire rack. To make the cake easier to flip, circle a knife around it. It should pop out. Have the cake cool for about five minutes. the cake. Using your favorite frosting and icing, frost your cake to your liking. You can also add toppings such as sliced fruit, sprinkles, nuts, chocolate chips, and coconut flakes.

Summary: Prepare to make the cake. Cream the butter and sugar. Add eggs and vanilla extract. Mix the dry ingredients in a separate bowl. Add half of the dry ingredients to the creamed mixture. Add milk and the rest of the dry ingredients. Pour the cake batter in cake pan. Bake the cake. Let the cake cool. Frost Enjoy!

Since the cake will be unwieldy once it is layered and iced, it's best to use the same plate on which you plan to serve the cake. Hold the knife parallel to the brim of the cake and slice about 14 inch (0.6cm) off the top. Be careful to slice straight across, holding the knife level as you go. Try to create a flat, even surface. This will serve as a base for the second layer. Remove the rounded top of the cake and discard it, or save it to eat. Don't attempt to cut off the top of the cake with a small knife, as this will result in an uneven surface.

Summary: Turn one cake onto a platter. Use a long serrated knife to trim off the rounded top of the cake. Finished.

Adding grout, a fine textured version of cement mortar, will fill in the spaces between your mosaic pieces. It also unifies and enhances the design. Grout comes in many colors and you can even color the grout yourself to get the perfect match for your mosaic. It looks best if you pick a contrasting color so your design will stand out. If you used very textured or porous pieces, like shells or very uneven stones, you don't need to grout your mosaic. If you are in doubt about the grout color, black is usually the best choice, and pure white often drowns out the mosaic design. If you want a lighter color, try a cream-colored grout. Check the label on your grout to see how long it will need to set. It should be set in about 20 minutes. Then, wipe the mosaic with a clean sponge and warm water. Rinse out the sponge regularly as you wipe away grout from the surface of the tiles. If there is any stubborn grout residue left on the mosaic, or if you wait too long after it sets to wipe it off, clean the excess grout off with a clean lint free cloth or a piece of crumpled newspaper. Remove big pieces of grout stuck to the mosaic pieces with a non-scratch nylon scouring pad or a small wooden stick.
Summary: Choose your grout. Let the grout set and wipe away the excess.