Easter Epsom Salt Cakes
Here's a cute and colorful Easter craft to keep the kids occupied over the Easter Long Weekend.
Servings: 6 Cakes
Equipment
- Glass, Ceramic or Metal Mixing Bowl and Spoon
- Tray lined with Grease-Proof Paper
Ingredients
- 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
Instructions
- 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.
Notes
Store your bath salt cakes in a plastic zip-lock bag for color and scent longevity.
Troubleshooting Tips: If your salt cake does not remove easily from your mold, 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 mold, your salt mixture is too wet. Add some more salt and try again.