started off with
CPHP
crisco at 24oz
castor at 16oz
coconut at 10oz
olive at 10 oz
palm at 13
at trace added
mango butter 2oz
shea butter 2oz
liquified fresh mango 8oz, cantalope 2oz
used 13 oz water
5oz half and half cream
10oz lye
at gel state i split batch, used just a touch af 2 diffrent food colors
then lightly whipped back together with wire hanger
just cut this morning. tested a few scrap pieces, it is devine.
my house smells delightful and so do my hands. lol
ready for the rack
CPHP
crisco at 24oz
castor at 16oz
coconut at 10oz
olive at 10 oz
palm at 13
at trace added
mango butter 2oz
shea butter 2oz
liquified fresh mango 8oz, cantalope 2oz
used 13 oz water
5oz half and half cream
10oz lye
at gel state i split batch, used just a touch af 2 diffrent food colors
then lightly whipped back together with wire hanger
just cut this morning. tested a few scrap pieces, it is devine.
my house smells delightful and so do my hands. lol
ready for the rack