Always use a flat topped bronzer brush.
When you get three-quarters of the way to the top, brush remaining edges with beaten egg and continue rolling to seal.
Place six halves of asparagus on top, brush with melted butter (25g), season and bake in the oven for 20 minutes.
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If you want a crispy top, brush top of pastry with a little milk and sprinkle with some sugar.
When completely dry, underneath and on top, brush with a paddle brush and spritz a flexible hair spray all over.
While the grandfatherly bureau-top brushes and combs have come back, old-fashioned hair lotions have not.
Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil (or olive oil and butter).
Brush the folded-over phyllo with olive oil, then layer five more sheets of dough over the top, brushing each with olive oil (or a combination of melted butter and olive oil).
Cream blushes are best applied with your fingers or with a medium-sized flat-topped brush.
Run the top coat brush along the top edge of each nail, as well.
