The goal of this lip balm is to make a fun, springtime moisturizing lip product in a matching suite with soap and lotion. If you missed the Mother’s Day Soap project, click here to review it.
by weight:
.5 oz. Cocoa Butter
.5 oz. Coconut Oil
.6 oz Olive Oil
.6 oz. Avocado Oil
.5 oz. Beeswax
.5 oz. Mango
Flavor: Passionfruit Rose Flavor
Colors: Cellini Blue, Cellini Red, Apricot Blush and Shamrock Green
Containers: Heart & Daisy lip balm pots and chapstick tubes
Step One: Melt the Beeswax, Avocado Oil and Olive Oil in a double boiler. As proven during the microwave-blowing-up-incident, beeswax takes prolonged heating time not well suited for microwaves.
Step Two: When the beeswax mixture has been fully melted, slowly add small chunks of Cocoa Butter. The smaller the chunks, the easier the melting will be. Stir, stir, stir until the Cocoa Butter is melted. If the Cocoa Butter simply refuses to melt, heat on very small spurts in the microwave or double boiler.
Step Three: Add the Mango Butter and Coconut Oil and stir until all the chunks are melted.
Step Four: Add the flavor, Passionfruit Rose (or another lip safe flavor). Suggested usage rate is 1-2% by weight or to taste.
Step Five: Add lip safe color. Mix in well.
Step Six: Pour the colored and flavored balm into your choice of containers. We used Chapstick Tubes and the Daisy and Heart lip butter pots for this Mother’s Day lip balm project.
Optional Steps:Layers! Prepare each lip balm color separately. We used Cellini Red, Apricot Blush, Cellini Blue and Shamrock green.Once the colors are prepared and flavored, use a dropper and pour layers.
Tip: Are you having a hard time getting rid of those little holes in the middle of your lip balm tubes? Â Check out this quick-fix post!
