Other Ingredients & Equipment You'll Need:
Total Recipe Weights:
129 grams Distilled Water
129 grams Champagne
97 grams Lye
122 grams Rice Bran Oil
61 grams Sunflower Oil
81 grams Meadfoam Seed Oil
68 grams Castor Oil
122 grams Fractionated Coconut Oil
223 grams Palm Oil
51 grams Cognac and Cubans Fragrance Oil
Total Recipe Amounts: Beige Soap Batter:
13 drops Brown Oxide FUN Soap Colorant
5 drops Yellow Oxide FUN Soap Colorant
Total Recipe Amounts: Cream Soap Batter:
1 drop Brown Oxide FUN Soap Colorant
3 drops Yellow Oxide FUN Soap Colorant
3 grams Titanium Dioxide (mixed with a small amount of soaping oils)
Clean & sanitize your work area and all of your packaging materials. It is suggested that you wear gloves, protective clothing, a face mask, safety glasses, and a hair net while preparing this recipe.
Please Note: Prior to making this recipe, place the champagne into a pot on the stove top and boil it for 30-40 minutes stirring periodically. When this time has elapsed, weigh out 130 grams, and carefully pour this into ice cube freezer trays. Freeze overnight. When you are ready to soap, the frozen champagne is used as half of the water portion of the water/lye solution.
Caution: There is a chance that when mixing the frozen champagne and water with the lye, a volcanic effect may take place. This is why it is recommended that you mix the frozen champagne/water/lye in a deep mixing bowl in the sink.
Please Note: If you are using a champagne that has a high sugar content, it will speed up gel. This will cause your soap batter to bubble up and out of the mold. You will want to watch for this as well as take proper precautions at safeguarding the surface your mold is sitting on.
Step 1: Prepare your lye solution. Allow the temperature to drop to room temperature.
Step 2: At this time, prepare your soaping oils. Once you have weighed them out and melted them, allow the temperature of your oils to drop to room temperature.
Step 3: While you are waiting, prepare the soap colorants as listed above.
Step 4: Then, when both the lye solution and soaping oils are at room temperature, add the lye solution to the soaping oils and stick blend to emulsify. Add the Cognac and Cubans fragrance oil. Once again, stick blend to incorporate the scent.
Step 5: Next, you will need an empty bowl. In the empty bowl, add 300 grams of soap batter. To this bowl, add the colorant for the cream soap batter. Use a stick blender to incorporate the colorant.
Step 6: Now, color your beige colored soap batter. To uncolored soap batter, add the colorant you prepared earlier for this soap batter. Once again use a stick blender to mix the colorant.
Step 7: At this time, we will add a some of the beige soap batter to the cream colored soap batter. So, to the bowl containing the cream colored soap batter, add about 100 grams of the beige colored soap batter. Use a rubber spatula to swirl the soap. Set this soap batter aside for now.
Step 8: You will now need the remaining beige soap batter. Pour this batter into your soap mold.
Step 9: Prepare your cake decorating bag, placing a decorating tip in it. Once your soap batter has thickened to a frosting-like consistency, place the soap batter in your piping bag.
Step 10: Next, pipe the cream swirled soap batter on top of the soap loaf.
Step 11: Once you have piped your soap, wait 24-48 hours before removing the soap from the mold.
Step 12: Finally, slice the soap and allow it to cure before using it.
We hope that you enjoy this Cognac and Cubans CP soap recipe!
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