This is a quick and easy, beautifully rustic, honey themed soap slab that cuts into 8 bars of soap.
It is scented with Warm Vanilla Sugar (Type) Fragrance and doesn't need any colourants at all! However, you can see the difference between the aged soap above and the freshly poured soap below; this is due to the vanilla content of the fragrance. If you would like to keep the pale honey colour you will need to curb the vanilla discolouration by adding an equal amount of Vanilla Colour Stabiliser. If you are using an Essential Oil (Harmony Blend is great in Melt and Pour Soap) this won't occur.
- 1kg Crystal Honey Melt & Pour Soap Base
- 10 - 20ml Warm Vanilla Sugar (Type) Fragrance
- 100ml Isopropyl Alcohol & Spritzer Set - Optional but creates a smooth finish
- 1 - 2 Tablespoons Oats - I used quick oats to make it easier to cut
- Flex Mould - 8 Rectangles
- Long Spout Jug
Stirring stick, spoon or spatula
Knife and board to dice the soap
Chop the whole container of Honey Melt and Pour Soap Base in 2 - 3 cm cubes.
Place in a microwave safe jug and cover the jug with a piece of cardboard to stop evaporation.
Melt in short bursts until liquid.
Stir to dissolve any small pieces that remain.
Add 10 - 20ml (2 - 4 teaspoon) Warm Vanilla Sugar Fragrance Oil and stir well to combine
If you have decided to use Vanilla Colour Stabiliser, add this too and stir well again.
Spritz with Isopropyl Alcohol to remove any surface bubbles in the jug and then carefully pour into the mould.
Spritz with Isopropyl Alcohol to remove any surface bubbles.
Now sprinkle the oats over the whole surface of the soap before it has a chance to form a skin on the top.
Allow to set up overnight or at least several hours.
Turn out of the mould once fully set and invert onto the work surface.
This way you can use the mould's guidelines to cut nice straight rectangles and also this
helps retain as many oats as possible on the surface.
You can leave these with square corners as shown, or use an old vegetable peeler or soap planer to bevel the edges.
Now wrap in cello or shrink bags.