MYLEE Fresh Out The Oven Duo

Directions

STEP 1. PREP
File nails to shape and use a Mylee Buffing Block* to gently remove shine from the nail plate. Wipe your nails with a dash of Mylee 2-in-1 Nail Prep & Wipe* on a Lint Free Wipe* to remove any oils. If you're prone to lifting, apply the Mylee Dehydrator* followed by the Mylee Acid-Free Primer*.

STEP 2. BASE
Apply a thin layer of your chosen Mylee Base Coat* and cure for 60 seconds using a Mylee LED Lamp*.

STEP 3. COLOUR
Brush on your favourite Mylee Gel Polish shade and cure for 60 seconds. Build up the opacity in thin coats, curing each layer for a smooth, even finish. Don't forget to cap the free edge by running some polish along the tip of your nail.

STEP 4. FINISH
Seal the deal with a Mylee Top Coat* and cure for 60 seconds. If using the regular Mylee Top Coat, remove the tacky layer with 2-in-1 Nail Prep & Wipe on a Lint Free Wipe. Alternatively skip this step and use a Mylee No-Wipe Top Coat! Wash your hands, apply Mylee Nail & Cuticle Oil*, moisturise, and enjoy your salon-quality mani for up to 3 weeks!

*Product sold separately.

Ingredients

Gingerbread: Bis-HPMA Poly(1,4-Butanediol)-14/IPDI Copolymer, Hydroxypropyl Methacrylate, Cellulose Acetate Butyrate, Bis-Trimethylbenzoyl Phenylphosphine Oxide, Ethyl Trimethylbenzoyl Phenylphosphinate, Silica, Synthetic Fluorphlogopite, BHT, Tin Oxide. Cookie Cutter: Bis-HPMA Poly(1,4-Butanediol)-14/IPDI Copolymer, Hydroxypropyl Methacrylate, Cellulose Acetate Butyrate, Ethyl Trimethylbenzoyl Phenylphosphinate, Polyethylene Terephthalate, Silica, Calcium Aluminum Borosilicate, Tin Oxide, Acrylates Copolymer.

This list of ingredients may be subject to change, please consult the packaging of the product purchased.