Lemon Poppy Cold Process

Frosted soap tops are one of our favorite, and lemon fragrances are always a delicious selling item. What better than to take our frosting tops and make them look like lemon meringue. This recipe is for three pounds of soap. This will yield 10 – 12 bars in a bread mold. Note: we did not use olive oil in this recipe. Whenever you want very white frosting use the lighter clearer oils. Olive oil can be a heavy green tint and this give you a more yellow batter. It is easier to color your batter white with lighter oil. If you don’t like the Crisco, try sweet almond oil. Make sure you get your piping bag ready before you make your batter.

  • Water 14 oz.

  • Lye 7.3 oz.

  • Coconut Oil 18.5 oz.

  • Lard 15 oz.

  • Vegetable Oil 11.5 oz.

  • Crisco 15 oz. (or sweet almond oil)

  • Castor Oil 7.3 oz.

  • Shea Butter 2.5 oz.

  • Titanium Dioxide (White Colorant), Bright Sunshine Yellow Mica

  • Lemon (or lemon pie) Fragrance 2.5 oz.

  • Poppy Seeds

  • Calendula Flower Petals

For this recipe you will make your standard cold process soap, and your fragrance now, and then split the batter into two parts. You don’t want them completely equal. The first bowl should be a little greater than the second. In the first bowl color your batter yellow and add two table spoons of poppy seeds. (Poppy seeds are great when you want to create any fruit seed look.) Pour the yellow poppy seed batter into the bottom of your soap mold. Set this aside. In your second bowl color your batter white with titanium dioxide. Get it blended as white as you can. Bring over your soap mold and pour a thin layer of the white on top of the yellow poppy seed layer, not too much because you want most of this white as fluffy frosting. Now, with the remaining white batter you will continue to mix this with your hand blender until it becomes much thicker. Blend until you can plop soft peaks with your spoon. This will be just the right consistency to pipe. Scoop your frosting batter into your piping bag and apply the rest of the white topping in soft white heaps of frosting. When frosting a loaf, create a line of single dollops down the center. That way you can start to build up from there.

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