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MBKD

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  • Makes
    soap
  • Location
    Canada
  • Occupation
    teacher
  • About You
    I started making goat's milk soap in 2003, when we had a large herd of goats. I have expanded my product line to include artisan glycerin soaps, which I make with my youngest daughter, scrubs, lotion bars, and bubble bars.

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  1. I do not use a stabilizer in my cp soap. With pink sugar, I pull out about a third of my base, unfragranced. I have not had pink sugar turn my soap a nice brown - more of a tan, so I boost the base with a bit of cocoa powder. To the unfragranced portion, I add a fairly generous amount of Raspberry Pop Mica so that it's nice and bright. I usually try to have everything at a medium trace so that my swirl doesn't go wispy. If I can get a pic of my next batch, I will post it. I have seen pink sugar dark brown with a neon pink top, and I quite like the look of it.
  2. I recently ordered Bulgarian lavender eo because the supplier was out of the blend that I usually order. I really like it. I have never smelled a lavender fo that I liked as well as the eo. I have lots of customers who like a vanilla/lavender blend, and I tried a lavender/aniseed blend which is rather different and nice.
  3. Chocolate Mousse from MMS is to die for.
  4. Somewhere on Youtube, I saw a video where a person was brushing vanilla soap frosting with gold mica because she knew it would brown. I wish I could see an after pic. I might have to try this myself to see how it looks as time goes by. It might be a really attractive option.
  5. I saw a video on Youtube where a girl made these. Maybe do a search on there.
  6. I use a couple of "Desserts and More" multi-level servers from Wilton. I have soaps from a couple of sizes of molds, so the bars are different shapes. I group the soaps on the plates in stacks of five or six of each scent. If I have time, I will take a couple of pics at this Saturday's show. I like to use a lot of different levels in my display - it makes people look around at your stuff.
  7. When I package my cupcakes, I attach a tag, putting the ingredients on one side and an explanation of vanilla browning on the other. I have some vanilla color stabilizer coming this week, which I am going to add to my frosting. I think that making sure to pipe the frosting right to the edge of the cupcake would probably make it a little less noticeable. In any case, these things are hot sellers at sales because they are just so darn cute! Making the customer aware that this browning will occur has not slowed sales at all.
  8. It isn't mold. It's just dicoloration from something in the fragrance. I have used several of my own, and the discoloration goes down into the bomb but not up into the icing. There is no moisture, no bad smell, nothing to indicate that it's mold. Someone posted earlier in this thread that Anne Marie's frosting recipe only does six cupcakes. I had enough frosting to generously frost eighteen cupcakes!
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