Other Ingredients & Equipment You'll Need:
Parchment Paper or Silicone Baking Mat
Total Recipe Amounts:
Note: While we give you both weight and volume measurements, we highly recommend using a scale as the measurements will be more precise amounts.
272 grams (1 cup) Sodium Lauryl Sulfate
230 grams (1 cup) Sodium Bicarbonate- Baking Soda
112 grams (1/3 cup) Cream of Tartar
36 grams (1/3 cup) Corn Starch
100 grams (1/3 cup) Vegetable Glycerin
12 grams (1 TBSP) Macadamia Nut Oil
7 grams Blackberry Bling Bling Fragrance Oil
7 grams FUN Soap Colorant Deep Purple
2 grams Diamond Dust Mica Pigment
Clean & Sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, an apron, gloves, a face mask, and a hair net while preparing this recipe.
Step 1: First, we will need to prepare our dry ingredients. In a medium size mixing bowl weigh out your dry ingredients. You will to add 272 grams (1 cup) of Sodium Lauryl Sulfate, 230 grams (1 cup) Baking Soda, 112 grams (1/3 cup) Cream of Tartar, and 36 grams (1/3 cup) Corn Starch. It is easiest to use your hands to mix, but you can mix with a mixing spoon if you prefer. As you are mixing, break up any clumps in the mixture.
Step 2: Next, in a small mixing bowl, add your wet ingredients. To this bowl add 100 grams (1/3 cup) vegetable glycerin, 12 grams (1 tablespoon) of Macadamia Nut Oil, and 7 grams Blackberry Bling Bling Fragrance Oil.
Step 3: At this time, you can go ahead and add your wet ingredients to the bowl containing the dry ingredients. In addition, add 7 grams of Deep Purple FUN Soap Colorant. Then, again, mix the ingredients together. Note: If your dough is too crumbly, you can add a bit more vegetable glycerin. However, be careful not to add too much or your dough will become too wet.
Step 4: Before we begin scooping the dough, mix in about one grams of Diamond Dust Mica Pigment. Now, we will use the stainless steel mini scoop to create ice cream scoops. Then, simply scoop some of the dough out of your bowl. You want to pack the dough into the scoop a bit. This will ensure that the dough will hold its form. Finally, release the dough from the scoop onto a piece of parchment paper or a silicone baking mat.
Step 5: Finally, sprinkle the bubble bar ice cream scoops with a bit more of your diamond dust. I used about 1 more gram for mine. However, you can add as much or as little sparkle as you would like! Allow your Blackberry Bling Bling bubble bar scoops to setup undisturbed. This can take a few days.
Your Blackberry Bling Bling Bubble Bars are now ready to use! To use your bubble bars simply crumble a couple of scoops under your warm running bath water.
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