Irish Tea Foot Soak Cakes
Got sore feet from dancing the jig? Take a warm foot bath with these Irish Tea Foot Soak Cakes this St Patrick's Day.
Servings: 6 Cakes
- 1 1/2 Cups Epsom Salt
- 1/2 Cup Rock Salt
- 6 Bags Irish Breakfast Tea Bags
- 2 Tbsp Baking (Bi-Carb) Soda Sifted
- 2 Tsp Carrier Oil
- 10 Drops Lavender Essential Oil
- 10 Drops Blue Chamomile Essential Oil a.k.a. German Chamomile
- 2 Tsp Water
- Coloring Optional
- Shamrock Cookie Cutter
Add salts and sifted bi-carb to a non-plastic bowl and mix well. Cut open tea bags and add tea (or set aside if you want to add it to the middle of your cakes).
Add wet ingredients and stir until fully incorporated. Your mixture should be damp but not so soggy that the salt starts to dissolve.
Place a cookie cutter on the top left of your paper-lined tray and fill it with the salt mixture. If adding your tea to the middle of your cake, fill the cookie cutter half way, sprinkle one tea bag of tea out over the mixture, then fill the cookie cutter the rest of the way. If your tea is mixed in your salt mixture then just fill the cookie cutter all the way to the top.
Pack your salt mixture down level with the rim of the cookie cutter, and then slowly and carefully lift the cookie cutter to reveal a formed foot soak cake.
Continue filling your cookie cutter until you run out of salt mixture (I ended up with 6 foot soak cakes). Set your cakes aside to dry overnight, then flip them over to dry for another 24 hours.
Store your finished foot soak 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.