My midwinter and spring collections are inspired by my obsessive watching of The Great British Baking Show! British Baking Part 1 lip balms are also available, here: https://epicsoap.com/collections/frontpage/products/british-baking-collection-part-1-lip-balms-choose-from-15-flavors
Epically Epic Lip Balm~
My lip balm formula has luxuriant olive squalane, extra virgin olive oil, olive butter, and organic coconut oil. It's glossy, creamy, and 100% vegan :)
Choose from the following flavors:
Adventures in Bakeland
Bellini Choux Buns
Blueberry and White Chocolate Bagels
British Soap Opera
Double Entendre Day
Earl Grey Teacakes
Floral Tea Cake
Ginger Caramel Shortbreads
Grapefruit and Ginger Meringue Pie
Ombre Floral Cake
Rhubarb Custard Tart
Each lip balm is 0.15 oz.
VEGAN INGREDIENTS: Olive butter, olive oil, candelilla wax, virgin coconut oil, jojoba, olive squalane, castor oil, vitamin e, shea butter, natural sweetener, flavor, mineral color.
::: Flavor Descriptions :::
Adventures in Bakeland : Matcha tea and cardamom-orange frosted biscuits with lemon zest. From Yan’s biscuit board game challenge on Season 5.
Bellini Choux Buns : Choux buns with fizzy prosecco, fresh peaches, and butter. By Kate on Season 5.
Blueberry and White Chocolate Bagels : Blueberry bagels frosted with white chocolate and dipped in runny honey. By John, season 3.
British Soap Opera : Frances’ opera cake showstopper from Season 2, with layers of almond sponge, lavender-lemon jelly, and white chocolate ganache.
Chocolate Soufflé : A fluffy dark chocolate and espresso soufflé. From Mary Berry’s technical challenge recipe on Season 3.
Double Entendre Day : Rose-pistachio and mocha-hazelnut horns, by Nadiya on Season 3.
Earl Grey Teacakes : Earl Grey-infused teacakes with sultanas, currants, raisins, candied citrus peel, cinnamon, and nutmeg, dipped in orange marmalade, as made by Julia on Season 5.
Floral Tea Cake : A tea-inspired layer cake with chamomile-honey sponge, almond cake, and orange blossom piped frosting. Based on Benjamina’s showstopper from Season 4.
Ginger Caramel Shortbreads : Super-rich almond shortbread cookies with ginger and caramel. Tom's recipe from Season 5.
Grapefruit and Ginger Meringue Pie : Benjamina’s take on lemon meringue pie, replacing the lemon with grapefruit and adding ginger. From Season 4.
Hipster Picnic : Tom’s showstopper from Season 4: Mousse cakes flavoured with apple, melted vanilla ice cream, spice cake, cinnamon and nutmeg.
Ombre Floral Cake : Inspired by Selasi’s three-tiered showstopper from Season 4. Lemon poppyseed cake, carrot cake, and strawberry-vanilla cake with rose frosting.
Rhubarb Custard Tart : Based on Kate’s tart recipe from Season 1: Rosemary-almond pastry with a rhubarb custard filling.
Rum Nicky : A boozy fruit pie with rum-soaked apricots, brown sugar, butter, and ginger-lemon. Paul’s recipe From the “Forgotten Bakes” challenge on Season 5.
Tropical Churros : Coconut and cinnamon churro dough with a passionfruit-mango dipping sauce. From Season 4 by Benjamina.