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 mould and use your fingers to push it down firmly into the details of the mould. Keep filling the remainder of the cavity until it's full and pack your mixture down level with the rim of the mould (don't force too much of the mixture in or your mould may be misshapen).
Slowly and carefully turn your mould over and turn out your salt cake out onto the top left of your parchment paper-lined tray. Tapping the back of the mould with the length of your index finger will help your salt cake release, as well as lightly squeezing the edges of the mould 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 colour and scent longevity.Troubleshooting Tips: If your salt cake crumbles out of the mould, your salt mixture is too dry or you haven't compressed the mixture tightly enough into the mould. 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 mould, your mixture is too wet. Add some more salt and try again.