Indescent

I have visited your site before and I love the changes you have made!

KUTGW!

I like the pumpkin orange!

Mine doesn't have any products on either yet since I am the Monk of picture setups-- it has to be perfect and I hav to "feel" it that moment.

But all the same if you want a looksie: www.indescent.info. More likely than not it will change....I change websites like underwear LOL. Or how people should change their underwear! LOL I think with my wedding planner site, it underwent at least 5 major overhauls.

Hi

I've got twins (2 layers) and triplets (3 layers):

For example, Inspired is rose, jasmine and lily of the valley. Another triplet is La Isla Bonita, pineapple, orange and pomegrante. Its great because scents I would typically just mix I can layer, so they kinda "double" as products.

Thanks so much everyone

I appreciate it!

I'm in!

This will be fun-- and give me a chance to start on some votives! I'm with Michael though-- if it comes to you looking like an eclair or chapstick, here is the official blanket "My bad"

So my pouring temp affects how it looks after the burn too? I thought my pouring temps were fine because the tops were always smooth. Im concerned with after their initial burns-- but I guess that does make sense. I am using EcoSoya CB 135.

Ok. Its me again.

Again, be gentle, as I am new with soy.

I always wondered why my tart warmers looked like they had colored curdled milk in them. Is this what is meant by "rough tops" in containers? I am testing a soy container and after its test burn, the top was uber rough.

Is there anyway to prevent this or is this normal?

I think it was distilled water, witch hazel and FO.

I will look for the right amounts but I believe it was 6 oz , 2 oz and .5 oz respectively.

Just wanted to say welcome

Thank you so much for your input Ginny.

I remelted it and just came back from going out. I drilled again and put in a 47. This is my one last try before double wicking this PITA. I will say, though, that I can immediately smell the candle with the 47; where as with the 34, my nose hairs were singed from trying to smell the throw! Hopefully this will do the trick, other wise, I might try two of my smallest RRDs.

Thanks again

Hey guys!

I'm on the edge of nucking futs over here with my wicks; pardon the expression. Ok, so I'm working with EcoSoya. Love it. The throw is fantastic. I'm using Berry Creme Brulee FO in a six oz tin. I used a 34 at first and the melt pool seemed to grow really quickly then stop and looked like it was going to tunnel. So I melted it back down and pulled the wick. Next, I let it set back up, drilled a hole and replaced with a 37. It looks like its doing the same thing! Dare I wick up again? With the 37, it looked like it tunneled a lot faster than the 34-- it didn't even attempt to make a decent melt pool.

Any help would be great as this is my first time working with soy containers.

TIA

Terrica

Hi all

Thanks in advance to those that reply. I don't have normal sized tarts-- at first I was using the mini muffin pan, which produced a tart of about .8 oz. Then I went to the mini floater pan from Candles and Supplies which produces them at about .5 oz. Im not sure how to approach this packaging-wise. I did purchase a lot of ziploc bags, but that's starting to put wet spots on my jars (read: irritate me), if you know what I mean. What do you do for your really small tarts?

For example, I just sold a sampler pack-- a tart from each line; all in all there were eight different scents. I couldn't very well mix them together (I don't think I could have), so I put them individually in a bag and packed two bags in favor boxes (total of four). Anyone attempt to shrink wrap their little tarts?

Sorry so long..just looking for insight.

I was in desperate need for that recipe yesterday too! I subbed cocoa for hemp, and I think that it might have made it a little hard after set up. Not terribly hard, but not as creamy and fluffy as I would have liked. I did 40-20-20 with the butters and then erred with the FO and had to ad a bit more butter. I'd love to see this receipe so that I could get it right!