Easter Epsom salt cakes are a cute and colorful essential oil DIY and a perfect activity to keep the kids occupied over the Easter long weekend.
They are also a great gift idea for friends and family for whom the traditional Easter gift of chocolate may not be ideal.
Epsom salt cakes are essentially bath salts – just presented in a different way.
A bit boring you think? Well check out these cute Easter-themed Epsom salt cakes.
I just love them! They are such a great way to share your favorite essential oils.
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Easter Epsom Salt Cakes Make & Take
Why not use this recipe to do an essential oil make & take workshop? It’s a great opportunity to share the benefits of essential oils as well as to demonstrate fun ways for people to use them.
Class talking points include the benefits of the essential oils you have chosen to use as well as how to use essential oils safely in the bath (you can find some great info here).
Give your class attendees some examples of how to use the salt cakes (e.g. bath, foot soak, sensory play), and don’t forget to include some information about useful essential oil blends for kids.
Make sure you problem solve how your guests can get their bath salt cakes home while they are still wet. Making them (and then transporting them) on a disposable plate lined with grease-proof paper will work perfectly.
Remember to print my recipe below so each class attendee can have their own copy.
Gather Your Supplies
If you have the time, I recommend using Colored Epsom Salts as the base for this recipe. These are Epsom salts that have been pre-colored and allowed to dry which definitely helps you control the moisture content of this recipe. It also helps create a more even and consistent coloring of your salt gems.
If you don’t have time to pre-color your Epsom salts, see the section on ‘Coloring’ below.
Baking soda (or bi-carb soda) is the glue that’s gonna hold these cute little cakes together. When testing this recipe I made it both with and without the baking soda and twelve months later those gems without baking soda have crumbled back into salt while the ones with baking soda are still holding together perfectly.
If your baking soda is lumpy, sift it as you add it to your mixture.
As this recipe uses essential oils, I have included a carrier oil for dilution purposes. Essential oils should always be diluted, especially in the bath (where they have access to all sorts of nooks and crannies they might not ordinarily have).
Common carrier oils include fractionated coconut oil, jojoba oil, sweet almond oil (beware of nut allergies if you are giving these bath salt cakes as a gift), grapeseed oil, avocado oil, and the list goes on.
This recipe calls for 20-30 drops of essential oil. That’s probably considered a little high compared to the amount of carrier oil used. The reason for this is that you will lose a fair amount of essential oil to evaporation when your bath salt cakes are left to dry.
Which essential oils should you use? Well I normally leave that up to you because everyone has their own favorite essential oil blends.
If you’re looking for suggestions then my tip is to find a diffuser blend you like and then scale up the number of drops of essential oils to fit this recipe.
To increase the storage longevity of your essential oil project, do not use water from the tap in the recipe. This can lead to mold growth. Instead I recommend distilled, demineralized, or water that has been boiled and then cooled. Alternatively rose water (also available from the supermarket) is a great idea (and will add to the beautiful scent of your bath salt cakes).
Soap coloring is preferable when coloring your Epsom salt because it provides a stable and consistent coloring across all colors and will not fade.
However food coloring will also work perfectly well to color your rock salts. Just don’t leave them sitting out in the open for long periods (I’m talking months) as the color will fade (and so will the scent for that matter).
I recommend using natural food coloring wherever and whenever you can.
When choosing cookie cutters, pick shallow cutters (1/2″ – 3/4″ in height) over deep ones (1″+ in height). It can be a little tricky to lift your cutter up and away from your salt cake if the height of the cutter is an inch or taller.
Mixing Bowl & Spoon
You will require a mixing bowl and spoon to make this recipe. To be on the safe side, I recommend you use a non-plastic bowl and spoon for this activity as essential oils can quickly corrode some plastics. A glass, ceramic or stainless steel bowl and a metal spoon is the way to go.
Grease-Proof Paper Lined Tray
These Epsom salt cakes need to stand for 48 hours to dry. You cannot touch them during this time as they are fragile when wet. Also some of the water and oil may leak out during the drying process. A baking tray or serving tray is the perfect solution as you can then pick them up and move them to a safe place to dry. The grease-proof paper allows for easy clean-up once your project is finished.
Want your Easter Epsom Salt Cakes to look like mine?
I halved the recipe and then made up four batches of four different colors and scents. I made all the salt cakes pictured here in one go. I just wiped my cookie cutters clean with a paper towel in between colors. Feel free to mix your colors and see what you can come up with.
Easter Epsom Salt Cakes Printable Recipe
Easter Epsom Salt Cakes
- Glass, Ceramic or Metal Mixing Bowl and Spoon
- Tray lined with Grease-Proof Paper
- 1 Cup Epsom Salt
- 2 Tbsp Baking (Bi-Carb) Soda Sifted
- 2 Tsp Carrier Oil
- 20-30 Drops Essential Oil
- 1-2 Tsp Water Only add second tsp if necessary
- 1-4 Drops Liquid Food Coloring If not using colored Epsom salts
- Easter-themed cookie cutters
- Add Epsom salts and sifted baking soda into a non-plastic bowl and mix well. Add carrier oil, essential oils, water, coloring (if using) and then stir until fully incorporated. Your mixture should be damp but not so soggy that the salt starts to dissolve.
- Place your cookie cutter in the top left-hand corner of your paper-lined tray. Spoon your salt mixture into your cookie cutter and use your fingers to push it down firmly. Keep filling your cookie cutter until you can pack it down level with the rim of the cookie cutter.
- Slowly and carefully lift the cookie cutter to reveal a formed salt cake. If you shape starts to sag or melt it means your mixture is too moist. You can add more Epsom salt to the mixture to counteract this.
- Repeat steps 1-3 until all of your Epsom salt mixture is gone.
- Set your salt cakes aside to dry overnight, then flip them over to dry for another 12-24 hours.
Directions for Use
- To use, drop 2 cakes into a bath for kids (use all cakes for an adult) or 3-4 in a bucket for a relaxing foot soak. To give as a gift, place salt cakes in a cellophane bag and tie off with a pretty ribbon.
How to Use Easter Epsom Salt Cakes
Directions for Use
Your recipe will yield 5-6 bath salt cakes depending on the size of your cookie cutters. To give as a gift, place salt cakes in a cellophane bag and tie off with a pretty ribbon.
Drop all of your bath salt cakes into a warm bath. Once dissolved soak in your bath for half an hour or so. For children use 2 cakes for 15-20min. Use 3-4 cakes in a bucket of water for a foot soak.
Easter Epsom Salt Cakes Troubleshooting Tips
If your salt cake does not remove easily from your mould, your salt mixture is too dry. Add some more water and try again.
If your salt cake starts to sag or lose its shape after being removed from the mould, your salt mixture is too wet. Add some more salt and try again.
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