Eucalyptus Shower Steamer Recipe

Yield – quantity 12, 1.7 oz shower steamers

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Procedure – DAY ONE

1. Place cutting board on the utility cart.  Place digital scale on cutting board.  Place the mixing bowl and sifter on the scale and tare the weight.  Add 14 oz (as close as you can get on the scale) of baking soda to the sifter.  Sift the baking soda to remove clumps.  Tare the weight on the scale.  Add 7 oz citric acid to the sifter.  Add 1/8 tsp of aquamarine mica to the sifter.  Sift the citric acid and mica into the mixing bowl.  Using the whisk, gently stir all the dry ingredients to a uniform color.  Set the bowl aside.

2. Measure 14 tsps of eucalyptus essential oil and add to the shot glass.  Set the shot glass aside.  

3. Slowly add some of the eucalyptus essential oil to the dry ingredients.  Incorporate the essential oil into the dry mixture with the whisk.  Repeat this step until all the eucalyptus essential oil has been added and incorporated with the dry ingredients. 

4. Place the disk inserts into the mini cheesecake loaf pan.  Add 1/8 cup of shower steamer mixture to each cup.  Repeat this step again for each loaf cup.  Each mold will hold approximately ¼ cup shower steamer mix.  

5. Set the mold and shower stPlace the disk inserts into the mini cheesecake loaf pan.  Add 1/8 cup of shower steamer mixture to each cup.  Repeat this step again for each loaf cup.  Each mold will hold approximately ¼ cup shower steamer mix.  

6. Set the steamers aside for 24 hours to set.

Procedure – DAY TWO

1. Place the cutting board on top of the mini cheesecake mold and invert the mold onto the cutting board to help release the shower steamers.

2. Gently tap the mold to release the steamers.  Remove the disk inserts.

3. Place six shower steamers in each bag.

4. Heat seal each bag.

5. Place label on the bag.