Other Ingredients & Equipment You'll Need:
Total CP Recipe Weights:
517 grams of water
189 grams of lye
408 grams Coconut Oil 76
272 grams of Shea Butter
272 grams Mango Butter
136 grams Sunflower Oil
136 grams Meadowfoam Seed Oil
68 grams of Castor Oil
68 grams Apricot Kernel Oil
55 grams of Sodium Lactate
55 grams Vanilla Champagne Fragrance Oil
Total MP Soap Weights:
115 grams SLS Free Clear Melt and Pour Soap
5 grams Vanilla Champagne Fragrance Oil
Total Colorant Weights:
3 grams 24K Gold Mica Pigment
6 grams Vegetable Glycerin
15 grams Titanium Dioxide Oil Dispersible
Step 1: First, prepare your embeds. Prior to melting the melt and pour soap, prepare the color. Keep in mind, this colorant will be used to color both the mp embeds and a portion of your CP soap batter. In a small bowl weigh out 3 grams 24K gold mica pigment. Then, add 6 grams of vegetable glycerin. Mix well to fully blend.
Step 2: Weigh out and melt 115 grams of SLS Free Soap Base. Then add 5 grams of Vanilla Champagne Fragrance Oil and about 1 grams of your prepared colorant. Stir well.
Step 3: Pour the melted soap base into the champagne bottles mold. Then, spray the backs with rubbing alcohol to release any air bubbles. Once they setup, remove them from the molds.
Step 4: Prep your work area. Then, put on your safety gear prior to getting started. Next, make your lye solution. Then, in a separate bowl, weigh out and combine your soaping oils and butters. Melt.
Step 5: While you are waiting for your oils and lye to cool weigh out 15 grams of Titanium Dioxide. To this bowl add 25 grams of your oils. Mix well. Set this aside. It will be used to color the white portion of the soap later.
Step 6: Once the lye solution has cooled, weigh out and add the sodium lactate. Stir to incorporate.
Step 7: When both the lye solution and soaping ingredients are within 5-10 degrees of each other (we soaped at room temperature), combine them together. Stick blend for emulsion.
Step 8: Next, separate your batter. We will not be scenting the entire batch of soap. The bubbles placed on the top will not be scented. You will want to place 43 grams of unscented batter in a small bowl. To this portion add the remaining gold mica mixture to it. Mix well to disperse the color. Lastly, place the batter in a decorating bottle.
Step 9: Now you will need one more mixing bowl. Add 800 grams of soap batter to this bowl. Then, add the titanium dioxide you prepared. Stick blend to incorporate the color. Set this aside, we will come back to it.
Step 10: The remaining portion will be scented and left its natural color. Add 54 grams of Vanilla Champagne Fragrance Oil. Stick blend to incorporate the color.
Step 11: Finally, we will begin putting it all together. Pour plops of the white batter into the bowl containing the scented batter. However, you will want to keep about 285 grams of the white batter to use on the top of the loaf.
Step 12: Now, we will do an in the pot swirl. Place your spatula in the bowl. Start in the center of the bowl and work your way outward. Drag the spatula in a circular motion around the bowl. Do not over swirl.
Step 13: Next, carefully pour the soap batter into the mold. Then use the remaining white soap batter to top the soap. Use a spatula to create peaks in the batter.
Step 14: Now place the embeds on the top. Lastly, use the gold color portion you set aside earlier to decorate the top. Using your decorating bottle, place dots of gold over the top of the loaf. You want them to resemble champagne bubbles.
Step 15: After 24 hours, remove the soap from the mold. Then, using your mitre cutter or knife, slice the bars. Allow them to further cure before using.
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