Pressed Salt Soak Cakes


These pressed salt soak cakes combine mineral salts, coconut milk powder, colloidal oatmeal, and a small amount of oil or butter to create a compact bath soak that can be dropped directly into warm bath water.

Formula

Dry IngredientsAmount
Epsom Salt400 g
Dendritic Salt or Sea Salt100 g
Baking Soda100 g
Coconut Milk Powder20 g
Cream of Tartar20 g
Colloidal Oatmeal Powder10 g
Sodium Cocoyl Isethionate (SCI), optional10 g
Colorant, optionalAs desired
Wet IngredientsAmount
Fragrance Oil or Essential Oil17 g
Distilled Water or Hydrosol15 g
Polysorbate 805 g
Butter or Oil of Choice2 g

Method

  1. Combine all of the dry ingredients in a large bowl and mix thoroughly.
  2. If using colorant, add it to the dry mixture and blend until the color is evenly distributed.
  3. In a separate container, combine the fragrance or essential oil, Polysorbate 80, and your chosen butter or oil. Add this mixture to the dry ingredients and mix thoroughly.
  4. Gradually add the distilled water or hydrosol, mixing well until the mixture holds together when compressed.
  5. Press into your chosen mold and allow the cakes to dry completely before packaging.

Using the Electra Press

When using the Electra Press with the 3-inch mold, keep each cake at approximately 6 ounces or less. Salt soak mixtures are denser than bath bombs and do not compress as much, so overfilling the mold can make pressing more difficult. That matches the note in your original version.

Fragrance

Always check the applicable usage rate for the specific fragrance or essential oil you are using and adjust the amount if necessary.

Maker Note

This formula is intended as a starting point. Small adjustments may be needed depending on your salts, colorant, fragrance, humidity, and mold.

Yield: Approximately four 6-ounce pressed salt soak cakes

Shop the Ingredients

Need supplies? Many of the specialty ingredients used in this formula are available from Muddy Soap Co.

Cream of Tartar

SCI

Polysorbate 80


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