Chocolate Raspberry Cake Cold Process Soap Recipe
download-recipe

Chocolate Raspberry Cake Cold Process Soap Recipe

Recipe makes approximately 5.5 pounds of soap.

Ingredients Found At Natures Garden:

Directions:

Other Ingredients & Equipment You'll Need:
Distilled Water
Mixing Bowls
Mixing Spoons
Rubber Spatula
Scale
Stick Blender
Vinegar
6” Round Silicone Cake Pan x 2
Wilton Star Tip #18
Cake Decorating Piping Bag
Toothpick
Rubbing Alcohol (in bullet bottle)
Cake plate
 
Raspberry Melt and Pour Embeds Total Recipe Weights:
66 grams SLS Free Clear Melt and Pour Soap Base
3 grams Chocolate Raspberry Drizzle Fragrance Oil
3 grams Vanilla White Color Stabilizer
2 drops Tomato Red FUN Soap Colorant
1 drops Neon Pink FUN Soap Colorant
2 drops Ultramarine Violet FUN Soap Colorant
 
Step 1:  Begin preparing raspberry melt and pour embeds.  Cut and weigh out the soap base.  Microwave 15-30 second bursts until the soap is completely melted.
 
Step 2:  To the melted soap, add 3 grams Chocolate Raspberry Drizzle Fragrance Oil, Vanilla White Color Stabilizer, and fun soap colorants as listed above.  Stir. 
 
Step 3:  Pour the melted soap into the raspberry mold.  Spray with alcohol to remove air bubbles.  Allow them to set up before removing them from the mold.  Set aside.
 
Click Here For Basic CP Soap Making Class. Also, before attempting to make any cold process soap, please become familiar with Soap Making Safety Class.

Total Recipe Weights For Cake Bases:
517 grams Distilled Water
200 grams Sodium Hydroxide
 
272 grams Fractionated Coconut Oil
204 grams Sweet Almond Oil
204 grams Palm Oil
204 grams Shea Butter
204 grams Mango Butter
136 grams Argan Oil
136 grams Castor Oil
68 grams Chocolate Raspberry Drizzle Fragrance Oil
68 grams White Vanilla Color Stabilizer
 
Colorants for Brown CP Soap:
10 grams Cocoa Powder Organic
(mixed with a small amount of oils)
5 drops Black Oxide FUN Soap Colorant
 
Colorants for Pink CP Soap:
4 drops Tomato Red
 
Step 4:  Begin preparing the cake bases.  First, we will prepare the colorant for the brown portion of the CP soap.  In a small mixing bowl, weigh out the ingredients listed above for the brown CP soap.  Stir the ingredients together completely.  Also, in another small mixing bowl, add the Chocolate Raspberry Drizzle Fragrance Oil.  Finally, weigh out the Vanilla White Color Stabilizer in a third small bowl.  Set these three bowls aside for a later step.
 
Step 5:  Prepare your lye solution for the cake bases.  Allow the lye solution to cool.  

Step 6:  While you are waiting for your lye solution to cool, prepare your soaping oils for the cake bases.  Once your oils are melted, allow them to cool.
Step 7:  Once both the lye solution and oils are at about 110F, add the lye solution to the soaping oils.   Stick blend to emulsify.  Add the Chocolate Raspberry Drizzle Fragrance Oil and Vanilla White Color Stabilizer.  Once again, stick blend.
 
Step 8:  Divide the soap batter.  Add ⅔ of the soap batter to a bowl.  This portion will be colored brown.  Add the brown colorant you prepared earlier.  Stir to blend the colorant.  To the remaining smaller portion, add the 3 drops of the tomato red soap colorant.  Stir to blend the colorant.
 
Step 9:  Divide the pink soap batter into two equal portions.  Set the pink soap batter aside, for now.  In four small bowls, divide the brown soap batter into four equal portions.  Set two of these bowls aside for a later step.  
 
Step 10:  Place the silicone cake pans in front of you.  Pour one of the bowls of brown soap batter into each of the pans.  Tap the mold on your countertop to release any air bubbles in the batter.  Smooth this layer, if needed.
 
Step 11:   Pour one bowl of the pink soap batter directly on top of the each brown layer you poured.  Once again, tap the mold on the countertop to release air bubbles.  Smooth the layer, if needed.
 
Step 12:  Finally, pour one of the remaining bowls of brown batter into the mold directly on top of the previous pink layer.  Tap the mold on the countertop to release air bubbles. Place the 2 molds in the freezer overnight to prevent gelling. 
 
Step 13:  Remove the soap from the freezer and the molds.  Once the soap is at room temperature, use a cake leveler to level any areas of the cake that is not completely even. (keep these shavings of soap for next step)
 
Step 14:  Next, we will layer the cakes.  Place one of the cakes on a plate, flattest side down.  Gently rub the top surface of the cake surface with a gloved finger to soften the surface.  Once surface is softened add the 2nd soap cake on top with the flattest surface is facing up. Smooth extra shavings into the gap where the cakes meet.  Set aside.
 
CP Soap Frosting Total Recipe Amounts: 
172 grams Distilled Water
69 grams Sodium Hydroxide
 
204 grams Coconut Oil, 76
45 grams Mango Butter
204 grams Palm Oil
34 grams Chocolate Raspberry Drizzle Fragrance Oil
34 grams White Vanilla Stabilizer
 
Frosting Total Recipe Amounts Colorant:
11 drops Black Oxide FUN Soap Colorant
19 drops Brown Oxide FUN Soap Colorant
 
Step 15:  Prepare CP soap frosting.   Prepare lye solution as listed above.  Allow the temperature to drop to 110F.  
 
Step 16:  While you are waiting for your lye solution to cool, prepare the soaping oils as listed above. Allow the temperature to drop to 110F.

Step 17:  Once cooled add the lye solution to the soaping oils. Stick blend to emulsify the ingredients.  Add 34 grams White Vanilla Stabilizer and 34 grams Chocolate Raspberry Drizzle Fragrance Oil.  Stick blend.
 
Step 18:  Add 11 drops Black Oxide and 19 drops Brown Oxide FUN Soap Colorant to the batter and stick blend well.  Stick blend until a frosting like consistency is reached.
 
Step 19:  Place #18 Wilton tip in a piping bag.  Tip: Put the bag in a cup and drape the bag over the edges this will make it easier to fill it.  Place the soap frosting in the bag.  For ease of piping, fill bag ⅓-½ full.  Set this aside.
 
Step 20:  Place several scoops of frosting on the top of the cake and spread across the top.  Tip: Flat spatula for cake decorating creates a smooth surface.  If not available use a piece cardstock or a paper plate to smooth the surface. Next take scoops of soap frosting and place on the sides of the cake starting from the bottom and swipe up towards the top edge of the cake.  Continue this process all the way around the cake.  Add additional frosting to the sides until a small amount of the frosting remains. 
 
Step 21:   Clean the top edge of the cake with the spatula (quickly swipe inward to remove any soap frosting that is not level with the surface, all the way around the cake top).  Smooth the surface of the cake.
 
Step 22:  Use the piping bag, pipe a tiny reverse swirl border on the top outer edge of the cake.  Then, pipe a larger reverse swirl border on the bottom edge of the cake. Set aside the piping bag.
 
Melt and Pour Chocolate Drizzle Frosting:
240 grams SLS Free Clear Melt and Pour Soap Base
12 grams Chocolate Raspberry Drizzle Fragrance Oil
3 drops Black Oxide FUN Soap Colorant
3 drops Brown Oxide FUN Soap Colorant
 
Melt and Pour Chocolate Drizzle Colorants:
3 drops Black Oxide FUN Soap Colorant
3 drops Brown Oxide FUN Soap Colorant
 
Step 23:  Prepare the chocolate drizzle layer.  Cut and melt the SLS Free Clear Melt and Pour Soap Base in the microwave in short bursts until the soap is in a fluid state.  Add the Chocolate Raspberry Drizzle Fragrance Oil, and the soap colorants listed above.  Stir slowly to blend all of the ingredients.
 
Step 24:  With a spoon, add small amounts of this MP to the top until the entire top surface of the cake is covered all the way to the swirl border.  Use a pipette and drizzle small amounts down the side of the cake starting from the top edge. TIP:  Pipette use- do not release pressure when moving to the next spot- this adds air bubbles to the pipette/soap.  Spray with rubbing alcohol to pop any air bubbles immediately as this sets up quickly.  If the drizzle does not appear to be thick/dark enough spray with alcohol and repeat the process.
 
Step 25:  Poke holes in the drizzle layer to mark where you want to place the “chocolate” swirls.  Using the piping bag, pipe round swirls on the top outer edge of the cake about ¼ inch from the reverse swirl border all the way around the top.   The height of the swirl is your preference.  Place a raspberry on each chocolate swirl.  Spray the cake with alcohol.  
 
We hope that you enjoy this Chocolate Raspberry Cake CP recipe!
 
Nature’s Garden is not responsible for the performance of any of the recipes provided on our website. Testing is your responsibility. If you plan to resell any recipes we provide, it is your responsibility to adhere to all FDA regulations if applicable. If there are ingredients listed in a recipe that Nature’s Garden does not sell, we cannot offer any advice on where to purchase those ingredients. We also do not offer any advice on formulating or altering recipes.