Maybe that's how they stay slim forever--mix up the chocolate cake, get a gloppy mess, then throw it out without eating it! I'm sorry your recipe didn't work. That's a lot of expensive chocolate to toss in the trash. I hope you were able to salvage it somehow? This is the recipe I use most often. It's from Rose Levy Berenbaum's Cake Bible, and it has three ingredients--one of which is the butter they left out of the one you tried. It's easy--even though the instructions are longish--and it always comes out great. Chocolate Oblivion Truffle Torte 1 pound bittersweet chocolate, room temperature* 1/2 pound (1 cup) unsalted butter, room temperature 6 large eggs, room temperature * Beranbaum's note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using extra bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when using the 70% Sharffen Berger. Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; line the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage. In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted). In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.) IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture. Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1-inch very hot water; place on center of middle oven rack. NOTE: Baking in a water bath keeps the texture creamy throughout. Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes. NOTE: The cake will look soft, but this is as it should be. Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and refrigerate until very firm, about 3 hours. To Unmold: Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate. Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture. When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) Makes 16 servings.

sameboat, When using those molds for CP, after 2 or 3 days, try putting the molds (with the soap in it) into the freezer for 20 minutes, they might come out a little easier for ya. When I started making soap, I used to use a lot of different containers for a mold, but I did use drawer organizers for my molds, that was a huge pain! One recipe I never did get the soap out successfully! lol! I use a triple beam scale for weighing my fats and oils, it'll measure down to the .1 of a gram, but I find that I only require to measure down to the single gram. I always have a drink coaster on the scale plate, so the containers won't slip while measuring. When I tare the scale this coaster is included. I measure my scent by the fluid ounce though. Have fun!

A "melt and pour" base is a ready-made glycerin base. All you do is melt it down in a double boiler or similar method, and basically rebatch it (add your fragrance and any other additives such as herbs, etc.). I don't know how to make a liquid dog soap; providing the PH was right, I suppose you could use a liquid soap base. I have never made a liquid base, I always buy my liquid soap bases ready-made so all I do is add fragrance. Susan

Woah woah woah, where is this over protective BS coming from? I never mention a single thing about worrying about my kids’ safety. I mean, yeah I care about my kids’ safety as a responsible parent should, but not to that “overprotective” sense that you and another above commenter are coming from. I’m coming from a purely aesthetic and utilitarian purpose. My local park has this flooring and I like it. I need a level and firm, yet soft play surface for my daughter’s ride-on train’s tracks so I can leave them out and not have to disassemble and pack them away every time she wants to play on it. Aesthetically, it would be useful to help define the play area of the backyard and add colorful playful design that my kids would enjoy.