Scented Baking Soda Dough Ornaments
I am very, very, very behind in making this years Christmas cards. Because I have been too busy making batches of these!! Let me backtrack.
Last year I did a post for Thanksgiving where I made some Rustic Thank You Cards and featured some homemade baking soda dough ornaments as part of the card craft. This craft I honestly whipped up last minute and it has since become one of the most shared posts and card crafts I have done to date.
Now of course if I tried to work for hours on some cards and couldn’t wait to get them up on here, they’d get 3 re-pins (this has totally happened).
But isn’t that how it always works in blogging? The craft that you slave over and love to death, no one bites on. Then the one that you’re like “Hey this is kind of interesting, let’s see if this even works” winds up on the cover of a magazine (this has totally not happened yet).
Now ever since I made those cards I’ve had a lot of requests for step by step instructions of my own photos on how to make them. So I finally decided to write a post on how to do them. Only I did a bit of an experiment with them at the same time and decided to see if I could add a scent to them for a little something extra.
What you’ll need:
2 cups Baking Soda
1 cup Corn Starch
1 and a 1/4 cups of water
Several drops of Cinnamon Oil Flavour
Mix Baking Soda, Corn Starch and water in a big pot on your stove on a Medium heat (I put my burner setting on 5).
Keep mixing. In about a minute it will look like this.
At this point put in several drops of your Cinnamon Oil. I purchased this one at Bulk Barn.
Keep mixing. It will start to boil and bubble at this point so you will need to scrape the sides of the pot well.
Mix, mix, mix. In under 5 minutes, you should have a ball of steaming hot dough.
Remove dough from pot and let it cool on a plate or bowl.
Once dough is cooled, flatten and roll it out and use cookie cutters to make your ornaments.
Cute helper not included.
Let dry and you’re done!
Here are some tips when it comes to making these I have learned through trial and error after making them many times over:
- LET THE DOUGH COOL. Things that are hot expand. Thus if you try to use the dough while it is warm, you are going to have a much harder time trying to cut out the shapes. It will be as fun as you trying to use cookie cutters on melted marshmallows.
- You will find the edges of the dough become crusty as it sits. Do not panic. Just knead it into the batch and you will be able to continue to use it without any issues.
- If you’re still having a hard time kneading and shaping the dough or find it sticking to your surface, sift some corn starch on your table and knead it into the dough. This will help make the dough more pliable. Sometimes I roll it out on parchment paper, other times I just roll it out directly over my kitchen table.
- When you let your ornaments dry, in order to avoid having wrinkled wax or parchment paper marks/lines on the backs of them (as the moisture from the dough will cause those types of paper to wrinkle), lay them out to dry on a flat solid surface. I use cookie trays. Usually it takes a minimum of 2-3 days for them to fully dry. I know many people choose to bake them in the oven to help them dry faster. I don’t do this because I don’t want to chance burning them or changing their colour.
- After a day of drying, turn them over to allow the back sides of the ornaments to dry out and flatten out. The part laying on the surface will be moist so you need to flip it so that the underside can dry as well. Sometimes they can curve in at different angles if they sit on the same side the entire time so this helps the ornaments stay flat in their shape.
- Puncture your holes in the ornaments BEFORE they are dry. Yes I had to write that. You would be amazed at how that simple step is overlooked when you’re doing batches of these.
- This recipe will yield you approximately three, 10″ x 15″ cookie trays worth of ornaments.
- The biggest difference between this dough and traditional salt dough is the salt dough ones will be more cream coloured in their appearance and rougher in their texture. Baking soda dough is pure white and much smoother.
As for the scented part:
I did these with two different scented oils. One batch I made with clear imitation vanilla oil, the other was the tinted cinnamon oil above. The vanilla ones made with the clear oil darkened the dough overall a touch and yet the coloured cinnamon oil left them pure white. Go figure.
The vanilla scented ones didn’t work nearly as well as the cinnamon ones. You could tell it smelled like vanilla but there was still a bit of the baking soda dough scent going on. And I used a LOT of vanilla.
But the cinnamon scented ones were amazing! The scent will be a tad overwhelming when they’re first made, but it will settle down afterwards.
I am using a lot of these for not only for our tree but for gift wrapping embellishments as well. It’s the idea of having that little kick of a little something extra, sort of like when you open a scented card.
Happy dough making everyone!