Add wet ingredients and stir until fully incorporated. If you have added a lot of liquid colouring, then you may need to add less water. Your mixture should be damp but not so soggy that the salt starts to dissolve.
Place a cookie cutter on your paper-lined tray and fill it with the salt mixture.
Pack it down level with the rim of the cookie cutter, and then slowly and carefully lift the cookie cutter to reveal a formed salt cake.
Continue making salt cakes until you have run out of mixture.
Set your salt cakes aside to dry for 24 hours, and then flip them over to dry for another 24 hours.
Store them in a plastic zip-lock bag for colour and scent longevity.
To use, drop all of them into a bath, or one or two into a bucket for a relaxing foot soak.
Notes
Do not use water from the tap in the recipe. This can lead to mould growth. Instead use distilled, de-mineralized, (the water you buy from the supermarket to put in your iron), or water that has been boiled and then cooled.Alternatively rose water (also available from the supermarket) is a great idea (and will add to the beautiful scent of your bath salt cakes).Troubleshooting TipsCookie cutters with simple shapes work best for this project. If your cutter has too many fine details or narrow areas, you may find it difficult to pull the cookie cutter away without breaking your bath salt cake.If your salt cake does not remove easily from the cookie cutter, your salt mixture is too dry. Add some more water or carrier oil and try again.If your salt cake starts to sag or fall apart after being removed from the mould, your salt mixture is too wet. Add some more salt and try again.