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.
410 grams (2 cups) Sodium Cocoyl Isethionate
460 grams (2 cups) Sodium Bicarbonate- Baking Soda
224 grams (2/3 cup) Cream of Tartar
72 grams (2/3 cup) Corn Starch
200 grams (2/3 cup) Vegetable Glycerin
24 grams (2 TBSP) Rice Bran Oil
14 grams Spring Rain Fragrance Oil
3 drops FUN Soap Colorant Tomato Red
10 grams Pink Salt Fine
20 grams Pink Salt Coarse
Clean and sanitize your work station and all of your utensil. It is suggested that you wear gloves, an apron, a face mask, and a hair net while preparing this recipe.
Step 1: First, we will prepare our dry ingredients. In a large mixing bowl, add your baking soda, sodium cocoyl isethionate, cream of tartar, and corn starch. Mix well, using your hands to break up any clumps.
Step 2: Next, in a separate bowl, weigh out and mix your wet ingredients. In a mixing bowl, blend the following vegetable glycerin, rice bran oil, and Spring Rain Fragrance Oil.
Step 3: Now, add your wet ingredients to the bowl containing the dry ingredients. Use your hands to mix the ingredients together. Continue to mix until you have a dough consistency. 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 and will not setup properly.
Step 4: Begin separating your dough. You will need two mixing bowls. Separate the dough into two equal portions. Place 1/2 of your dough into each bowl.
Step 5: Each of the two bowls you prepared will be a different color. To the first bowl, add 3 drops of the tomato red FUN Soap Colorant and 10 grams of the fine ground pink salt. Then, using your gloved hands, mix the colorant and salt into the bowl of dough. Once you have mixed this portion, roll it into a ball. The second bowl will remain uncolored. Simply roll this dough into a ball.
Step 6: Next, we will begin rolling out our dough. First, lay down a piece of parchment paper or a silicone baking mat. Sprinkle the area lightly with baking soda to prevent sticking. Then, place your pink bubble bar dough in the center. Roll the dough into a rectangular shape. You want this layer to be about ¼” thick.
Step 7: Finally, place the white dough directly on top of the pink. Again, roll this layer to the same shape as your previous layer. So, once you are finished, you will have two layers of dough. Both of them should be about the same shape and thickness.
Step 8: We will now begin rolling our bubble bar dough into a loaf. So, place the rolled out dough in front of you vertically. Then, lift up on the edge of parchment paper that is closest to your body. Begin rolling the dough in the same manner you would roll a jelly roll. Roll slowly and evenly until the dough is completely rolled.
Step 9: Finally, sprinkle the top of the loaf with the coarse pink salt. Press it in slightly so that it doesn’t fall off the top. Also, sprinkle the top with both diamond dust and 24k gold mica, you'll use less than 1 gram. Brush off any excess mica with your craft brush.
Step 10: Slice the loaf into 1-2 inch thick slices. This recipe will make about 8 slices, depending on how thick you choose to slice your loaf. Once you have sliced your loaf, simply let your bubble bars setup. You will know they are ready once they have hardened. It took our approximately 48-72 hours to setup completely. However, it can take longer depending on the climate of your environment.
Your Pink Salt Bubble Bars are now ready to use! To use your bubble bars crumble a bubble bar under your warm running bath water.
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