Red Velvet cake is one of those things people can get quite particular about, and with its striking red colour and bright white frosting, it’s hard to blame them. This red velvet lip balm is inspired by this decadent dessert.
This indulgent, glossy lip balm uses a blend of dark cocoa butter (USA / Canada) and red iron oxides to get that deep, russet red tone that Red Velvet Cake is famous for. Dark cocoa butter (USA / Canada) is just like the white stuff except for one obvious difference—the colour, which is dark and chocolatey from leaving the cocoa solids in the butter. It can leave a bit of a dark tint on the skin in higher concentrations, but here it leaves just a hint of colour. If you don’t have dark cocoa butter (USA / Canada), try using unsweetened dark baking chocolate instead.
I chose cocoa absolute to scent the lip balm with for the maximum chocolatey experience (and the stuff I used from Saffire Blue is amazing), but you could use peppermint if you prefer tingly, minty balm. You could also add a bit of benzoin for a lovely, vanilla-y note. Mmmm.
I am so in love with this lovely lip balm, and I think you’ll be, too.
Red Velvet Lip Balm
14 drops cocoa absolute
1/32 tsp red iron oxide (I use these spoons to measure small measurements like this)
Once melted, remove the measuring cup from the heat. Stir in the cocoa absolute and red iron oxide with a flexible silicone spatula. You’re looking for a slight hint of red, as the mixture will be quite inky-dark to start with. Be careful not to add too much red or you’ll end up with a final product that leaves your lips much redder than you’d intended (feel free to do a swatch test on your wrist as you go, especially if you want to add extra oxide). Once everything is blended together, pour the lip balm into lip balm tubes (if you see any sediment in the mixture, leave the last few drops behind to avoid gritty lip balm). Let it set up before using.
Fills ten 4.5g (0.16oz) lip balm tubes.