Go Back
make bath salt cakes from pink himalayan bath salts
Print Recipe

Bath Salt Roses

These beautiful Bath Salt Roses are so easy to throw together and make a lovely homemade Mother's Day gift.
Prep Time30 mins
Drying Time2 d
Total Time2 d 30 mins
Course: Intermediate
Cuisine: Bath and Shower
Keyword: Bath Salt Cakes, Bath Salts, Pink Himalayan Salt
Servings: 3 roses

Equipment

  • Glass, Ceramic or Metal Mixing Bowl and Spoon
  • Tray lined with Parchment Paper

Ingredients

  • 1/3 Cup Epsom Salt
  • 1/3 Cup Fine Pink Himalayan Salt
  • 1/3 Cup Baking (Bi-Carb) Soda Sifted
  • 1 Tsp Carrier Oil
  • 10-20 Drops Essential Oil
  • 2 Tsp Water*
  • 1 Each Rose-Shaped Silicone Mold

Instructions

  • Add Epsom salts, pink Himalayan salt, and sifted baking soda into a non-plastic bowl and mix well. Add carrier oil, essential oils and water*, and then stir until fully incorporated.  Your mixture should be damp but not so soggy that the salt starts to dissolve.
  • Spoon some salt mixture into one cavity of your rose-shaped mold and use your fingers to push it down firmly into the details of the mold. Keep filling the remainder of the cavity until it's full and pack your mixture down level with the rim of the mold (don't force too much of the mixture in or your mold may be misshapen).
  • Slowly and carefully turn your mold over and turn out your salt cake out onto the top left of your parchment paper-lined tray.  Tapping the back of the mold with the length of your index finger will help your salt cake release, as well as lightly squeezing the edges of the mold as you lift it away.
  • Repeat steps 1-3 until all of your Epsom salt mixture is gone.
  • Set your salt cakes aside to dry for 12-24 hours.

Directions for Use

  • To use, lay all of your cakes in the base of your bath tub (or 1-2 cakes in a bucket for a relaxing foot soak) and fill with water.  Swirl your arm through the water to break up the cakes and help the salts dissolve. Then hop in and relax.
    To give as a gift, place salt cakes in a cellophane bag and tie off with a pretty ribbon.

Notes

* Please refer to the body of the main blog post for information about the best water to use in this recipe.
Store your bath salt cakes in a plastic zip-lock bag for color and scent longevity.
Troubleshooting Tips:  If your salt cake crumbles out of the mold, your salt mixture is too dry or you haven't compressed the mixture tightly enough into the mold.  Try pressing it down harder, or add a small amount of water or carrier oil and try again.
If your salt cake does not remove at all from your mold, your mixture is too wet.  Add some more salt and try again.