Hand Made Christmas - Solid Lotion Puds

Making a gorgeous gift doesn't come much easier than this...

This is the first item in our mini series that will help you on your way this Christmas.

If you (like we) are determined to have a hand made Christmas this eye catching lotion "pud" is a lovely place to begin.  

In fact, this little recipe will lend itself to use as a lotion bar, bath melt or massage bar.  Only the mould you use will make the difference.  The balance of butters and oils enables the finished product to melt on contact with skin or indeed warm bath water.  So take your pick, adapt the recipe just by choice of mould and make the most of this versatile combination of ingredients.

Using just Mango Butter, Cocoa Butter and your choice of vegetable base oil, this is a cost effective recipe. Whilst we've suggested the Essential Oils used here (which are a wonderful therapeutic combination with a gorgeous aroma), you can of course adapt these to your favourites or substitute a fragrance oil instead.  A great combination would be a designer similar fragrance and a sprinkle of glitter for a lotion bar perfect for the party season.

Ingredients

(to make 4 x 50g puds)

90g Mango Butter

50g Cocoa Butter

60ml Grape Seed or similar vegetable base oil

1ml Rose Wood Essential Oil

0.25ml Tangerine Essential Oil

0.25ml Mandarin Essential Oil

0.5ml Lavender Essential Oil

You will also need; 4 x holly toppers, pipettes, a suitable mould ( for the image above we used a medium paper souffle case) and a heat source.

Melt the butters beginning with the Cocoa butter and adding the Mango as the Cocoa begins to melt.  Use a low heat setting if using a microwave.  Alternatively use a bowl over hot water but please ensure no water or steam enters the bowl of ingredients.  You may also melt directly in a pan. In all cases, ensure that the butters are only heated to the point of "just" melting. Do not overheat and do not leave unattended.

When the butters are liquid, add the base oil.  Stir and allow to cool to the point of slightly thickening.  ( not for too long - you will still need to pour the mix!)

Add the essential oils and stir thoroughly. 

Pour a small amount into each of the cases first and then fill with the remaining mix (doing so should ensure there is no seepage from the cases - this is also why you should not pour at too high a temperature).

Refrigerate until completely cold.

Peel off the cases and insert the holly topper if using 

So that the aroma lasts, wrap in cello bags, cling film or store in an airtight container until required.

Suggestions

To make bath melts select a small souffle case - this will hold around 30g which is sufficient for a bath melt.

To make a massage bar use a plastic or silicone mould with a capacity of around 50-80g.  Cool completely before attempting to remove from the mould.

If you'd like a massage bar that doesn't melt quite so quickly, increase the Cocoa Butter by 20%

Top 5 Tips to Get the Best out of your Soap Moulds - Part 1 - Plastic Tray Moulds

 

Multi Purpose Moulds - the above were all made from the same mould

Some of you know that we now produce our own plastic tray moulds in house.  We've used this style of mould for many years, for Bath Bombs and Soaps as well as melts, shower bombs and the like.

Functional and long lasting, they are a great addition to the Bath & Body crafter's cupboard but as with anything functional, there are ways to get the best out of using them.

As our in house designed & made range grows, we are learning more and more about the do's and don't s and naturally wanted to share with you all.

1) Do not overheat. When using Melt & Pour soap base with your mould, remove the soap base from the heat source and allow a minute or two for the temperature to reduce. Usually, you will be adding colour and fragrance at this point and this time delay will suffice but if you've had to reheat your base, keep this tip in mind. If using melted oils and butters to create massage bars and melts, be especially mindful of the temperature. You must allow the oil/butter to cool before pouring.

2) Always wash your moulds in warm soapy water immediately after use. This is especially important when making bath bombs as the ingredients will weaken the moulds if left unwashed for extended periods of time

3) Do not dishwash or apply direct heat to the moulds. They are plastic and will warp or melt.

4) Take care when de moulding soap.  Most tray moulds will release bath bombs incredibly easily but with soap a number of factors can make de moulding tricky.  Fragrance and colours, additions and layers can all affect the soap itself and make it cling to the mould.  Chilling thoroughly will greatly assist removal of soaps, whatever base you use.  Ensure the soap has had at least 30 minutes in the fridge if it has intricate detail to the mould. You can speed this process by using the freezer but be aware that regularly doing so or leaving the mould for long periods in the freezer will shorten the life of the plastic making it brittle.  Now and then is fine though!

5) Look for the release of air when removing your soaps. Upturn your mould and apply gentle but firm pressure with your fingers/thumbs first in the middle of the soap and then around the sides. You should see the soap release and a pocket of air travel around the mould.  Delicate designs often obscure this so be patient and keep applying firm but gentle pressure until the soap is released.  Do not bend or bash (!) the mould or you will risk permanent damage.

What do you find most helpful when using your moulds? Please do comment below or why not join in the discussions on our Facebook page 
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Christmas Pudding Tutorial

Christmas Pud Bath Bombs

These little "puddings" are of course a bath bomb in disguise.
Packed with the usual array of fizzing ingredients we've added some detoxifying Epsom Salts (for texture as well as therapeutic value) and a little skin loving Sweet Almond oil for a touch of luxury.  You can make them without and stick with a simple Witch Hazel bath bomb recipe if you prefer.



For authenticity we've also thrown in a handful of sugar strands - the sort you'd decorate a cake with.  These will dissolve in a warm bath with no ill effect but will help create a Christmas Pud effect.  Again, omit these if you prefer.

Ingredients (will make 5/6 large pudding pot puds or several 50 or 60mm round puds)

500g Sodium Bicarbonate
250g Citric Acid

100g Cornflour (optional but advised if using spherical rigid moulds)

15g Epsom Salts 
15ml Sweet Almond Oil (Or other vegetable base oil such as Grape Seed)
10-15ml Toiletry Grade Fragrance Concentrate - Christmas Pudding is ideal!
1/2 tsp of Chocolate Brown Water Soluble Colour Powder
Crystalina Cosmetic Glitter
Chocolate and White Sugar Strands
Witch Hazel as needed to bind the mix
Holly & Berry decoration or similar
Red and Green cake sprinkles (any design)(optional)
Small grip seal bag & a Sixpence (optional)

(Click HERE for a kit containing the ingredients to make your own Puds!)
You will also need; two plastic mixing bowls, gloves and a mask if susceptible to the dust created when mixing the dry ingredients.  If you wish to use up any leftover mix, have an ice cube type mould or some petit four cases handy.

Finally the other magic "ingredient" you will need for these is the pudding pot.  We've reused a clean steamed pudding bowl - the type you can buy containing a chocolate or treacle microwave pudding.  (Isn't that the perfect excuse to rush out and buy a fridge full?!!) You can also use an old plastic shop bought christmas pudding bowl provided it is the smallest size.  If you can' t get these though, you can still make a gorgeous pudding in a regular 50 or 60mm 2 part mould.

Step 1

Wearing gloves all the time and using your hands to mix;

Mix Bicarb, Citric Corn flour and Epsom Salts in one bowl.  When thoroughly combined, put one third of the mix into the second bowl.  The larger bowl will become your brown "pudding" portion of the finished product and the smaller bowl will remain white and act as the white sauce on top of the pudding.

Step 2 The large bowl

Add the brown powder colour.  Stir thoroughly. 
Add sprinkles if using.
Add 5-10ml of fragrance concentrate a few drops at a time stirring constantly.
Add 10ml of Sweet Almond Oil and stir thoroughly
Spritz with Witch hazel 5 or 6 sprays at a time and mix well until your mixture is holding together - like the sand you make sandcastles with this mix should be damp but not wet.  If you can form a clump in your hand that doesn't crumble, it's probably ready.


Step 3 The small bowl

Working quickly...

To the small bowl add some crystallina and stir through if using
Add 5ml of Fragrance concentrate and mix well
Add 5ml of Sweet Almond Oil and mix well
Spritz with Witch hazel as above

You will need to work quickly to ensure your large mix doesn't dry out whilst you're mixing.  If it has, spritz a few times with Witch Hazel and continue to the next step.

Step 4

Moulding.

If using pudding pots

If you want to top your pudding with glitter you can simply sprinkle some into the pot before filling.

Fill the pot to about a fifth of the way up with white mix - this will be the top of the pudding.

Ensure that the mix is compact - push down with your fingers as you fill the pot. Don't worry about an even edge as these are most effective with a natural looking wavy edge to the "sauce".

Follow immediately with the brown mix filling the pot to the top, pushing the mix down as you do so.  Level the base with your hands.

Set aside and repeat until all pots are full.

Allow to dry for about 15 minutes and then de mould. We suggest you don't leave it longer or your puddings may become stuck. 

To de mould simply upturn the pudding, supporting it underneath with your hand and place on a flat surface upside down.  Push gently in the middle of the pot and if necessary very gently squeeze the sides of the pot.  The pudding bomb should just slide out.  If not, leave 5 minutes and try again.

Add your decoration at this point, before the bath bomb is too hard.  Using a holly topper gently push the "stalk" into the bath bomb - avoid too much pressure or your bath bomb may crack.  If you do see a crack forming carefully push it back together.

Sprinkle with glitter if using.

Leave the puddings at least another 45 minutes before attempting to wrap.

Using 2 part moulds;

Take one half of a mould and fill with brown mix - over fill if you can.  Take the second half, pop a few red and white sprinkles into the mould if using and then use the mould to scoop some white mix into itself.  Now carefully scoop some brown mix into this second half, again using the mould.  What you're trying to do is create a small "blob" of white on top of the sphere to represent the sauce.  Really, it isn't crucial how you do this as the combination of the two colours and some red and white sprinkles or a sprig of holly will do the trick and create a stunning effect.  When you have the second half full bring the two halves together smoothly and without twisting the halves.  This does take some practice therefore to avoid endng up with bowls of mixed colour, we suggest you perform this bit of the moulding process over a sheet of kitchen paper. 

Allow to dry in the moulds for 10-20 minutes according to size and then gently ease one half of the mould away. At this point if you're using a plastic Holly topper we suggest you put that onto your bath bomb now, gently easing the "stalk" into the white area of the bath bomb.  Sprinkle with glitter if using.

Allow to set further for 10 more minutes before removing the final half.  Your puds will need another 30-50 minutes to dry to the point where it's safe to pick them up and wrap them.

Using leftover mix

If you have some petit four cases, and your mix isn't too dry you can try rolling some into small balls and dusting with glitter or even cocoa powder for a truffle effect.  Or even just creating hand rolled mini puds.  If your mix is really dry you can always spritz or add a tiny amount of Almond Oil to help with this.

If you really want to go a step further and add a touch of nostalgia why not embed something in your puddings?  Using a small grip seal bag, there's just enough room for a coin for instance.


Enjoy!  This recipe will be featured in Making Magazine's November issue, do have a look at their website packed full of craft ideas.