Total Recipe Amounts:
410 grams Sodium Cocoyl Isethionate
460 grams Sodium Bicarbonate- Baking Soda
224 grams Cream of Tartar
72 grams Corn Starch
200 grams Vegetable Glycerin
24 grams Pumpkin Seed Oil
14 grams Pumpkin Roll Fragrance Oil
14 grams Vanilla White Color Stabilizer
9 grams Pumpkin Pie Spice Blend Powder
10 drops FUN Soap Colorant Orange Oxide
10 drops FUN Soap Colorant Yellow Oxide
3 drops FUN Soap Colorant Brown Oxide
Clean and sanitize your workstation 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: We will begin by preparing our dry ingredients. In a deep mixing bowl, weigh your baking soda, sodium cocoyl isethionate, cream of tartar, and corn starch. Use your hands to mix the ingredients. You also want to break up any clumps that you find in the powders.
Step 2: In a second small bowl, weigh out and mix your wet ingredients. In a mixing bowl, blend the following vegetable glycerin, pumpkin seed oil, Vanilla White Color Stabilizer, and Pumpkin Roll Fragrance Oil.
Step 3: Next, add the wet ingredients to the bowl containing the powdered ingredients. Once again, use your hands to mix everything together. Continue to mix until you have a dough consistency.
Note: If the bubble bar dough is too crumbly, you can add a some more vegetable glycerin. However, do not to add too much or your dough will become too wet and will not setup properly.
Step 4: At this time, you will need a second empty bowl. Place half of the dough in the second bowl.
Step 5: The contents of one of the bowls will remain white. Roll this dough into a ball. Then, move to the second bowl. The contents of the second bowl will be colored a pumpkin color. So, to the second bowl add the pumpkin pie spice powder and the three FUN Soap Colorants. Mix this portion using your hands. Once the ingredients are fully blended, roll it into a ball.
Step 6: Now it is time to begin rolling the bubble bar dough out. So, you will need to lay down a piece of parchment paper or a silicone baking mat. Sprinkle the area lightly with baking soda. This will prevent the dough from sticking to the mat or rolling pin. Then, place your pumpkin colored bubble bar dough in the center of your baking mat. Roll the dough into a rectangular shape. You want this layer to be about ¼” thick.
Step 7: Now, place your white bubble bar dough directly on top of the pumpkin colored dough. Using your rolling pin, roll the dough flat. It should be about the same thickness and shape as your previous pumpkin colored layer.
Step 8: Finally, it is time to roll the bubble bar dough into a loaf. So, place the rolled-out dough in front of you vertically. 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 pumpkin roll. Roll slowly and evenly until the dough is completely rolled. Sprinkle the loaf with about 1 tablespoon of cornstarch.
Step 9: Cut the loaf into 1-2-inch 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 ours approximately 48-72 hours to setup completely. However, it can take longer depending on the climate of your environment.
Your Pumpkin Roll 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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