Attempt #1 is done. I used WSPs Pistachio Macaroon because it discolors and I've been wanting to try it in CP . . . I already know it's the bomb in foaming sugar scrubs. It behaved quite well and the batter stayed fluid up until the very end of the pour. I might give it another go tomorrow using my baby slab mold and a totally different design technique. Only problem with the slab mold is that I can't seem to cut square bars, they always end up wonky looking!